Recipes
P O P I N T H E M O U T H M E A T B A L L S (in bread)
3/4 lb ground turkey
1/2 cup scallion, minced
1/3 cup breadcrumbs
1/4 cup currant
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced
1 egg white
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
Coat a 10 by 15 inch jelly roll pan with cooking spray. In a large bowl, combine ground turkey,
scallions, bread crumbs, currants, parsley, mint, egg white, salt, cinnamon, and cayenne. Mix to
combine. Shape in to 1 inch balls and place on prepared pan. Refrigerate 1 hour. Preheat oven to
350. Bake meatballs for 10 minutes. Transfer pan to broiler and broil 3-4 inches from the heat for
3-5 minutes, until lightly browned. Use Rhodes or your favorite bread recipes and wrap cooked or
uncooked meatballs in a square of bread like a present, bake for 10-15 minutes.
4 large tomatoes, sliced 1/4 inch thick
Coarse sea salt or kosher salt and freshly ground pepper to taste
2 fresh mozzarella cheese balls, about 1/2 pound each, sliced 1/4 inch thick
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
1 teaspoon balsamic or red wine vinegar
salt and pepper. Lay the mozzarella slices over the tomato slices. Distribute the basil leaves evenly
over the tomatoes and cheese. In a small bowl, whisk together the olive oil and vinegar. Drizzle
over the top of the salad.
Pita Bread
Favorite Pesto Sauce
Mozzarella or feta cheese sliced
Sliced Tomatoes
Baby spinach
Spread pesto on pita bread. Layer desired amount of cheese, spinach and tomatoes. Grill and serve
S A L T L A K E T O R T E L L I N I S A L A D
8 ounces cheese-filled tortellini
1 cup broccoli florets
4 ounces fresh grated Parmesan cheese
1 (13 3/4 ounce) can quartered artichoke hearts
1 (6 ounce) can black olives, drained and halved
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 pound slided dry salami, cut into thin strips
1 (16 ounce) bottle Bernstein’s Cheese Garlic Dressing
1 pint cherry tomatoes, halved
1 avocado, sliced
Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water
and place in a large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and
toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing
as desired, and top with tomatoes and avocado.
M I N T E D W A T E R M E L O N S A L A D
1 small (2 1/2 pounds) seedless red watermelon
1 small (2 1/2 pounds) seedless yellow watermelon (or canteloupe)
2 ounces ricotta salata (or feta)
1/2 teaspoon coarse sea salt, preferably Maldon
3 tablespoons sliced fresh mint
Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.)
Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving
platter. Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle
with salt and mint, and serve immediately.
14 ounces of greek or plain yogurt
1 hothouse cucumber
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Place the yogurt in a medium bowl. Grate the cucumber on a box grater or dice in small squares.
Squeeze the grated liquid into the bowl to remove some of the liquid. Add it to the yogurt along the
rest of the ingredients. Serve with grilled pita wedges.
1 tablespoon honey
2 teaspoons active dry yeast
3 1/2 unbleached all purpose flour, more as needed
1/2 cup whole wheat flour
1 1/2 teaspoons of kosher salt
2 tablespoons olive oil, more for the bowl
In a small bowl, mix the honey with 1/2 cup lukewarm water and stir in the yeast. Let sit until the
yeast has started to foam, 2-3 minutes. Put both flours and the salt in the bowl of a stand mixer fitted
with the dough hook. With the mixer running on low speed, mix in the olive oil until fully incorporated,
2-3 minutes more. Raise the speed to medium and knead the dough until it comes away from the
sides of the bowl and forms a ball that is smooth, elastic and no longer sticky, 4 to 5 minutes. If the
dough seems too wet, add more all-purpose flour, 1 tsp at a time. Raise the speed to medium high
and continue to knead for 5 minutes. Oil a medium bowl, transfer the dough to the bowl, and roll to
coat it with the oil. Cover with plastic wrap and let rise in a warm place until doubles in size, about
1 hour.
Turn the dough onto a lightly floured surface and knead two or three times to remove any air bubbles.
Form into a log and divide it evenly into 10 pieces. Form each piece into a ball and then roll into disks
about 1/4 inch thick and 6 inches in diameter. Lightly oil two rimmed baking sheets. Put the disks on
the baking sheets, cover with plastic wrap, and let rise until just doubled in thickness, 30 - 45 minutes.
Prepare a medium-high gas grill fire, leaving one burner off or prepare a charcoal fire with a hot zone
and cool zone by pushing the coals to one side of the grill. Brush a cast-iron griddle or skillet lightly
with olive oil and put it on the grill over the cool zone. When very hot, cook the pitas in batches on
the griddle until starting to brown, 2-3 minutes. Flip and continue cooking until lightly golden on the
bottom and the pitas are cooked through, 2-3 minutes more. Cool on a wire rack. If stuffing, cut the
pitas in half and carefully separate the layers with a fork.
L E M O N C H I C K E N
4 boneless chicken breast halves
1 cup all purpose flour, seasoned with salt and freshly ground pepper
6 tbsp butter
1 tablespoon caper, drained
1 tablespoon finely grated lemon zest
5 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Dip the chicken in seasoned flour until well coated. Shake off any excess. Saute the chicken in 2
tablespoons of butter in a large frying pan over medium heat until tender and golden, 6-8 minutes each
side. Transfer to serving dishes and keep warm. Add remaining 4 tablespoons of butter, capers, lemon
zest and juice to the pan. Simmer over low heat, stirring often, until thickened about 5 minutes. Season
with salt and pepper. Spoon the sauce over the chicken. Serve hot with seasonal veggies on the side.
R I C E W I T H M O Z Z A R E L L A & H E R B S
1 1/2 cups short grain rice
1/3 cup butter, cut up
2 tablespoons finely chopped mixed fresh herbs (basil, chives, parsley)
8 ounces mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Cook the rice in a large pot of salted, boiling water until tender, 12-15 minutes. Drain well and return
to pot. (Or cook in rice cooker) Stir in the butter, mixed herbs and cheeses. Season with salt and
pepper. Serve hot.
with Creamy Lemon, Pepper and Oregano Sauce
¾ cup plain yogurt Eight 8-inch long slices of zucchini, 1/8-inch thick (about 2)
2 tbsp finely chopped fresh oregano 16 small cherry or grape tomatoes
2 tbsp olive oil, divided Sixteen 1-inch cubes Feta cheese
1 tsp grated lemon zest 8 jumbo pitted green olives
½ tsp each: salt and freshly ground pepper Eight 10-inch wooden skewers
Creamy Lemon, Pepper and Oregano Sauce: In small bowl, combine yogurt, 1-½ tbsp (22 mL) of the oregano, 1 tbsp olive oil, lemon zest, salt and pepper; set aside. Thread each skewer with 1 zucchini slice gently weaved around cherry tomatoes and Canadian Feta cheese cubes alternately, using 2 tomatoes and 2 Canadian Feta cubes per skewer and finishing with 1 green olive. Repeat with remaining skewers. Brush skewers with remaining 1 tbsp (15 mL) olive oil; set aside. Preheat well-greased barbecue or grill to 450°F. Grill skewers, Canadian Feta cheese side down, for 1 to 2 min or until grill marks appear without melting the cheese. Turn skewers to zucchini side down and grill 2 to 3 min more or until lightly grilled. Remove to platter; garnish with remaining ½ tsp oregano. Serve hot with Creamy Lemon, Pepper and Oregano Sauce on the side.
G A L A K T O B O U R E K O (a.k.a. Greek Custard Pie)
6 cups whole milk 1/2 cup white sugar
1 cup semolina flour 1 teaspoon vanilla extract
3 1/2 tablespoons cornstarch 3/4 cup butter, melted
1 cup white sugar 12 sheets phyllo dough
1/4 teaspoon salt 1 cup water
6 eggs 1 cup white sugar
Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk
together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When
milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon.
Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and
set aside. Keep warm. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of
sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla. Fold the whipped eggs into the
hot semolina mixture. Partially cover the pan, and set aside to cool. Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in.
Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing
each sheet with butter as you lay it down. Bake for 40 to 45 minutes in the preheated oven, until the
top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of
sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar
syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the
refrigerator.
T O S C A C O O K I E S
1 cup all-purpose flour GLAZE
1/3 cup almonds, ground 4 tablespoons butter, melted
1/3 cup cream of wheat 6 tablespoons granulated sugar
1/2 teaspoon baking powder 1 teaspoon corn syrup
1 cup vegetable shortening 1/3 cup slivered almonds
2/3 cup granulated sugar
1 large eggs
Preheat the oven to 350 degrees. Lightly grease 2 baking sheets. Combine the flour, almonds, farina and
baking powder. In a large bowl, cream the shortening and sugar. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 2 hours. To make the glaze, combine the butter, sugar and corn syrup in a small bowl and beat until smooth. Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes, just until lightly colored. Brush the cookies with the glaze, sprinkle with the slivered almonds, and bake for 5 minutes longer. Transfer to wire racks to cool.
F R O Z E N G R A P E S A N D C H O C O L A T E
Put your grapes in the freezer about 2 to 3 hours before you want to serve them. Right before serving; give your bars of chocolate a good whack against the counter to break them up into large chunks.
