Wednesday, May 2, 2012

Going Greek with Stuffed Pitas and Greek Salad

We were lucky enough to have some beautiful purple Brussels sprouts and leeks still in the garden from last year! We shredded the sprouts and pan-fried them with julienned leeks and topped it off with fresh lemon juice to create our first dish from the garden! 

Brussels Sprouts from the garden

Greek Salad

1                                          cucumber, cut in triangles                                       1
2                                              tomatoes, 1 inch dice                                           2
2                                       green peppers, 1 inch pieces                                    2
1                                            red onion, sliced thinly                                         1
½ cup                                    kalamata olives, pitted                               125 mL
1 cup                                      feta cheese, crumbled                               250 mL
2 tbsp                                        vinegar, red wine                                     30 mL
6 tbsp                                                 olive oil                                             90 mL
2 tbsp                                  oregano, fresh, chopped                               30 mL
To taste                                                 salt                                               to taste
To taste                                              pepper                                            to taste

  1. Combine vinegar, salt, pepper and oregano until salt is dissolved. Slowly add olive oil while constantly whisking. Put aside.
  2. In a large bowl, combine cucumber, tomatoes, red onion and green peppers.
  3. Add vinaigrette and toss to coat vegetables.
  4. Top salad with crumbled feta and kalamata olives.
  5. Serve.

Makes 6-8 servings.

Created by Erin Sine, 2012.

Mediterranean Pita Wrap with Marinated Tofu, Chickpea patties and Tzatziki

                                                     Marinated Tofu

1 block                                   tofu, extra firm, sliced                                1 block
1                                           lemon, zested and juiced                                        1
1 tbsp                                                oregano                                             15 mL
2 tbsp                                                 olive oil                                             30 mL
2                                              garlic cloves, minced                                           2
To taste                                       salt and pepper                                     to taste

  1. Slice tofu into slices and marinate in all other ingredients.
  2. Pan fry until brown and serve.

                                                    Chickpea Crumble

3 454mL cans  cooked chickpeas, drained and almost pureed 3 454mL cans
2                                                egg, large, whisked                                             2
1 tbsp                                           chives, minced                                        15 mL
1 tbsp                                          parsley, minced                                       1 tbsp
3                                              garlic cloves, minced                                           3
To taste                                       salt and pepper                                     to taste
½ tsp                                                   cumin                                              2.5 mL

  1. Mash or blend chickpeas, not pureed but chunky.
  2. Add everything except eggs and taste for seasoning. Adjust seasoning.
  3. Add eggs and form into patties.
  4. Pan fry until golden brown. Added flour will help keep the patties' shape. 


2 cups                                 yogurt, plain, Balkan style                     
½                                     cucumber, grated and drained                                 ½
2                                              Garlic cloves, minced                                           2
2 tbsp                                             Dill, minced                                          2 tbsp
To taste                                       Salt and pepper                                     to taste
½                                                   Lemon, juiced                                                ½
drizzle                                                Olive oil                                             drizzle

  1. Mix everything together and let rest in the fridge until needed.


4                                                Whole wheat pitas                                             4
1                                                    tomato, sliced                                                 1
1 cup                                          lettuce, shredded                                   250 mL
½ cup                                           feta, crumbled                                     125 mL
½ cup                                   Cucumber, thinly sliced                              125 mL
1 recipe                                       Marinated tofu                                    1 recipe
1/3 recipe                                  Chickpea patties                               1/3 recipe

  1. Warm pitas and choose toppings to place inside pitas.
  2. Fold pita and serve.

Makes 4 servings.

Created by Erin Sine, 2012.

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