Greek/Mediterranean Cuisine

Bacon-Feta Stuffed Chicken

4 boneless skinless chicken breasts (4 ounces each)
1/4 cup crumbled cooked bacon
1/4 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes
1 tablespoon dried basil

Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil.

Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, for 5 minutes longer or until a meat thermometer inserted in the chicken breast reads 170° and the tomato mixture is thickened. Discard toothpicks. Makes 4 servings.

Couscous Chicken Salad

1 can (14-1/2 ounces) chicken broth
1/3 cup water
1-3/4 cups uncooked couscous
3 cups cubed cooked chicken breast
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 small cucumber, sliced
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese
3 green onions, sliced
1/4 teaspoon pepper
3/4 cup Italian salad dressing

In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving. Makes 6 servings.

Apple Halibut Kabobs

1/2 cup dry white wine or unsweetened apple juice
2 tablespoons lime juice
2 tablespoons Crisco® Pure Olive Oil
2 tablespoons diced onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 pound halibut, cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 medium Golden Delicious apple, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces

In a large bowl, combine the first seven ingredients; mix well. Pour half into a large resealable plastic bag; add halibut. Seal bag and turn to coat.

Pour remaining marinade into another large resealable plastic bag; add the onion, apple and red pepper. Seal bag and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally.

If grilling the kabobs, coat grill rack with cooking spray before starting the grill. Drain fish, discarding marinade. Drain fruit and vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread fish, onion, apple and red pepper.

Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side or until fish flakes easily with a fork, and fruit and vegetables are tender, turning once. Baste frequently with reserved marinade. Makes 4 servings.

Mediterranean Polenta Cups

4 cups water
1/2 teaspoon salt
1 cup yellow cornmeal
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 plum tomatoes, finely chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh basil
1 garlic clove, minced

In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Remove from the heat; stir in thyme and pepper.

Spoon heaping tablespoonfuls into miniature muffin cups coated with cooking spray. Using the back of a spoon, make an indentation in the center of each. Cover and chill until set.

Meanwhile, in a small bowl, combine the tomatoes, feta cheese, basil and garlic. Unmold polenta cups and place on an ungreased baking sheet. Top each with 1 heaping tablespoon of tomato mixture. Broil 4 in. from the heat for 5-7 minutes or until heated through. Makes 2 dozen.

Greek Pasta Bake

1/2 pound ground beef
1/2 pound ground lamb
1 large onion, chopped
4 garlic cloves, minced
3 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 cups uncooked rigatoni or large tube pasta
4 ounces feta cheese, crumbled

In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in onion, garlic, oregano, basil, salt, pepper and thyme; mix well. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

Stir in the sugar and cinnamon. Simmer, uncovered, 15 minutes longer. Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture.

Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Makes 6 servings.

Lamb Stew

5 bacon strips, diced
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 lamb shanks (about 6 pounds)
1 can (28 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
2 cans (4 ounces each) mushroom stems and pieces, drained
2 medium onions, chopped
1 cup chopped celery
1/2 cup minced fresh parsley
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
2 teaspoon Worcestershire sauce
1 garlic clove, minced

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving drippings. Set bacon aside.

In a large resealable plastic bag, combine the flour, salt and pepper; add lamb shanks, one at a time, and shake to coat. In bacon drippings, brown shanks on all sides; drain.

Add the remaining ingredients. Bring to a boil. Cover and bake at 325° for 2 to 2-1/2 hours or until the meat is very tender; skim fat. Garnish with bacon. Makes 6 servings.

Mediterranean Roast Turkey

2 cups chopped onion (about 1 large)
1/2 cup pitted kalamata olives
1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
2 tablespoons fresh lemon juice
1 1/2 teaspoons bottled minced garlic
1 teaspoon Greek seasoning mix (such as McCormick's)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (4-pound) boneless turkey breast, trimmed
1/2 cup chicken broth, divided
3 tablespoons all-purpose flour

Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.

Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices. Makes 8 servings

Cranberry Phyllo Triangles

1/2 cup chopped fresh or frozen cranberries
3 tablespoons sugar
2 tablespoons raisins
2 tablespoons chopped pecans
1 tablespoon honey
1/4 teaspoon shredded orange peel
20 sheets phyllo dough (14 inches x 9 inches)
1/2 cup butter, melted
Confectioners' sugar

In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature.

Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14-in. x 3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle.

Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo.

Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar. Makes 30 triangles.

For Chocolate Phyllo Triangles: In a microwave-safe or heavy saucepan, melt 8 oz. of chopped semisweet chocolate. Stir in 3/4 cup toasted pecans. Place a heavy teaspoonful on phyllo strip. Fold up as directed above.

Baklava

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 packages (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1 pound butter, melted, divided

Syrup:
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange peel

In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.

Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

Spread with 2 cups walnut mixture. Top with five layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with one layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown.

In a large saucepan, bring the syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard peel; cool to lukewarm. Pour syrup over warm baklava. Makes 4 dozen.

Spinach-Feta Calzone Casserole

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
Cooking spray

Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese

To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.

Preheat oven to 425°. To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl.

Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.

Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425° for 30 minutes or until golden. Let stand 10 minutes. Makes 6 servings

Chicken Souvlaki

4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill

Heat oven to 200°. Wrap the bread in foil and place in oven. In a medium bowl, combine the tomatoes, onion, Feta, and olives.

In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold. Makes 4 servings

Baked Eggplant with Savory Cheese Stuffing

2 medium eggplants, each cut in half lengthwise (about 2 pounds)
Cooking spray
1 (1-ounce) slice white bread
1 teaspoon extravirgin olive oil
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1/4 teaspoon dried oregano
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.

Reduce oven temperature to 350°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally.

Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned. Makes 4 servings

Spinach, Sun-Dried Tomato, and Parmesan Rolls

1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon dried oregano
1 teaspoon dried basil
4 garlic cloves, minced
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup fat-free ricotta cheese
1/2 cup part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg white
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray
1/4 cup dry breadcrumbs

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop. Preheat oven to 350°. Heat olive oil in a large nonstick skillet over medium-high heat.

Add onion, oregano, basil, and garlic; sauté 4 minutes or until onion begins to brown. Stir in tomatoes and spinach; cook 1 minute. Remove from heat; cool 10 minutes. Stir in cheeses, salt, pepper, and egg white; mix well.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying), and lightly coat with cooking spray. Sprinkle with 1 1/2 teaspoons breadcrumbs. Repeat layers 3 times; top with 1 phyllo sheet. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.

Spoon half of the spinach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of spinach mixture on each end. Starting at long edge, roll up jelly-roll fashion. Place roll, seam side down, on a baking sheet coated with cooking spray.

Cut diagonal slits into top of roll using a sharp knife. Lightly coat with cooking spray. Repeat procedure with the remaining phyllo, cooking spray, breadcrumbs, and spinach mixture. Bake at 350° for 22 minutes or until golden. Let stand 5 minutes. Cut each roll into 5 equal slices. Makes 10 servings

Fashoulakia

2 tablespoons olive oil
1 cup finely chopped onion
1/3 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
1 teaspoon dried dill
2 garlic cloves, minced
2 pounds green beans, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (14.5-ounce) cans stewed tomatoes, undrained

Heat oil in a stockpot over medium-high heat. Add onion; sauté 3 minutes. Add herbs and garlic; sauté 4 minutes. Add beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until beans are tender. Makes 8 servings

Chicken with Angel Hair Pasta

1 pound uncooked angel hair pasta
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breasts, halved
2 cups chopped red onion
1 cup chopped yellow bell pepper
6 tablespoons fresh lemon juice
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
3/4 cup (3 ounces) feta cheese, crumbled

Cook pasta according to package directions, omitting salt and fat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side.

Add onion and next 5 ingredients (through tomatoes) to pan; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from heat; sprinkle with cheese. Serve with pasta. Makes 8 servings

Rolled Baklava

Rolls:
2 tablespoons olive oil
2 tablespoons vegetable oil
2 lemon wedges
3/4 cup whole almonds (5 ounces), toasted
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 sheets frozen phyllo dough, thawed
8 ounces frozen shredded phyllo dough (kataifi), thawed
Cooking spray

Syrup:
1 1/3 cups sugar
1 1/3 cups water
1 1/3 cups honey
4 lemon wedges
1 (3-inch) cinnamon stick

Preheat oven to 350°. To prepare rolls, combine first 3 ingredients in a small saucepan. Cook over medium-low heat 5 minutes. Cool; discard lemon. Place almonds, 1 1/2 tablespoons sugar, 1/2 teaspoon cinnamon, and nutmeg in a food processor; process until coarsely chopped.

Place 2 phyllo sheets on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil mixture. Top with 2 phyllo sheets, and lightly brush with 1 1/2 teaspoons oil mixture. Sprinkle about 2 1/2 tablespoons almond mixture evenly over phyllo stack, leaving a 1 1/2-inch border on 1 short edge. Crumble one-third shredded phyllo over almond mixture; top with 2 1/2 tablespoons almond mixture.

Starting at short edge without border, tightly roll up phyllo stack jelly-roll fashion. Lightly brush border and outside of roll with 1 1/2 teaspoons oil mixture. Cut roll evenly into 10 pieces.

Repeat procedure twice with remaining sheets of phyllo, oil mixture, almond mixture, and shredded phyllo. Place all 30 rolls on a jelly-roll pan or baking sheet coated with cooking spray. Bake at 350° for 30 minutes.

To prepare syrup, combine sugar and remaining ingredients in a large saucepan. Cook over medium heat 5 minutes or until sugar dissolves; discard lemon and cinnamon stick.

Carefully place baked baklava rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray (rolls will fit snugly). Pour syrup over rolls; let stand at room temperature for 3 hours. Carefully turn rolls; cover and let stand 8 hours. Makes 15 servings

Mediterranean Lamb and Couscous-Stuffed Peppers

4 red, green, and/or yellow bell peppers (2 lb. total), rinsed
1 1/2 cups chopped onions
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves
1 1/2 teaspoons minced fresh mint leaves
1 1/2 teaspoons minced fresh rosemary leaves
1 teaspoon olive oil
8 ounces ground lamb
5 tablespoons lemon juice
1 2/3 cups fat-skimmed chicken broth
1 1/4 cups couscous
1 cup chopped parsley
Salt
2 tablespoons crumbled feta cheese

Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds. Place halves, cut side down, in a 12- by 17-inch baking pan. Bake in a 450º regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes.

Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onions, garlic, thyme, mint, and rosemary in olive oil until onions are limp and beginning to brown, about 5 minutes.

Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes. Stir in broth, couscous, and remaining 2 tablespoons lemon juice. Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3 to 4 minutes. Stir in parsley; add salt to taste.

Turn pepper halves over; fill each with about 2/3 cup lamb mixture. Sprinkle feta cheese evenly over filling. Bake until cheese is slightly melted, 3 to 5 minutes. Transfer peppers to a platter. Makes 4 servings

Penne With Greek-Style Tomato Sauce

6 tomatoes (about 2 pounds), seeded and chopped
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 (3.8-ounce) can sliced ripe black olives, drained
1/3 cup sliced green onions
1 (4-ounce) package feta cheese, crumbled into large pieces and divided
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon sugar
2 teaspoons Greek seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
12 ounces uncooked penne pasta

Place first 4 ingredients and half of crumbled feta cheese in a large bowl. Whisk together olive oil and next 7 ingredients. Pour over tomato mixture; stir to coat. Cover and chill 2 hours.

Cook pasta according to package directions in a large Dutch oven; drain. Return pasta to Dutch oven. Pour tomato mixture over hot cooked pasta, and toss to combine. Sprinkle with remaining half of crumbled feta cheese. Makes 6 to 8 servings

Shrimp à la Grecque

1 tablespoon olive oil
3 garlic cloves, minced
2 14-ounce cans diced tomatoes
1 pound large shrimp (cleaned)
1/2 cup chopped fresh parsley
1 cup crumbled Feta cheese
Lemon juice

Heat the broiler. Place the oil and garlic in a large, broiler-safe skillet over medium-high heat and sauté 2 to 3 minutes or until the garlic begins to brown. Add the tomatoes and heat to boiling over high heat, stirring occasionally until the sauce thickens slightly.

Stir in the shrimp and parsley and continue to cook just until the shrimp begin to curl. Sprinkle on the Feta. Place the skillet under the broiler and cook until the cheese is softened and browns slightly. Makes 4 servings

Crudités with White Bean Hummus

1 can (15 oz.) small white beans, drained
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 cloves garlic, peeled
1/2 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
Vegetables

In a food processor, combine beans, olive oil, lemon juice, garlic, fresh thyme leaves, salt, and pepper. Whirl until smooth. Spoon into a bowl and set on a platter. Around hummus, arrange colorful vegetables such as sliced red and/or orange bell peppers, sliced carrots, and blanched asparagus spears and broccoli florets. Makes 1 cup of hummus

Classic Tzatziki

1 cup grated seeded peeled cucumber
1/8 teaspoon salt
1 cup plain yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving. Makes 14 servings

Lemon Potatoes

4 large russet potatoes, scrubbed and sliced crosswise into 1/2-in.-thick rounds
1/4 cup lemon juice
1 tablespoon olive oil
1 1/2 tablespoons oregano leaves, chopped
2 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons salt
2/3 cup crumbled feta cheese

Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.

Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more. Makes 6 servings

Lamb Burgers with Fennel Salad

Salad:
2 cups thinly sliced fennel bulb (about 1 [8-ounce] bulb)
1/2 cup fat-free sour cream
1/2 cup plain yogurt
1/4 cup finely chopped red onion
2 tablespoons chopped fresh mint
1 tablespoon grated lemon rind
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

Burgers:
1/2 cup (2 ounces) crumbled feta cheese with basil and garlic
1/4 cup chopped pimiento-stuffed olives
2 tablespoons Greek seasoning (such as McCormick)
1/4 teaspoon salt
1 pound lean ground lamb
1 pound ground turkey breast
Cooking spray
4 (6-inch) pitas, cut in half

Prepare grill or broiler. To prepare salad, combine first 10 ingredients (fennel through garlic). To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done. Cut patties in half. Place 2 patty halves and 1/4 cup salad in each pita half.

Chicken and Leeks Braised in Wine

Cooking spray
8 chicken thighs, skinned (about 2 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 leeks, cut diagonally into 2-inch pieces (about 2 1/4 pounds)
1 teaspoon ground coriander
1 (3-inch) cinnamon stick
2 cups Riesling or other slightly sweet white wine
1 teaspoon sugar
2 bay leaves
2 fresh oregano sprigs
2 garlic cloves, peeled
1 (1 x 5-inch) orange rind strip
3 cups diced seeded peeled tomato
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to pan; sauté 4 minutes on each side. Remove from pan. Add leeks to pan; sauté 4 minutes or until browned, turning once. Remove from pan.

Add coriander and cinnamon; cook 30 seconds. Add wine and next 5 ingredients (wine through rind), and bring to a boil. Cover, reduce heat, and simmer 3 minutes. Add leeks. Cover and cook for 5 minutes. Add chicken. Cover and cook 8 minutes.

Add tomato; bring to a boil. Uncover and cook 10 minutes, stirring often. Remove cinnamon, bay leaves, and rind. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano. Sprinkle each serving with parsley. Makes 4 servings

Tomato and Lentil Soup

2 tablespoons extravirgin olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 garlic cloves, minced
5 1/2 cups water
1 1/2 cups dried lentils
2 tablespoons chopped fresh dill, divided
2 bay leaves
1 dried red chile pepper
1 (8-ounce) can tomato sauce
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce.

Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese. Makes 6 servings