Below are some of our Greek family recipes, with more to come. They are "real" Greece recipes, not Americanized or altered like most. There are certain ingredients that people in Greece just don't use, so these are all authentic and original. Our family motto is that you don't need a lot of ingredients if you have high quality ingredients. These recipes below show different ways to use our products that are simple and delicious. Stay tuned for more recipes, cooking demos, and tips.

Greek Potato Salad (Potatosalata)
Tzatziki Sauce (Greek yogurt- cucumber sauce)
Greek Bean Soup (Haricot Beans) Fasolada
Greek Garlic Bread
Missy's Greek Hummus
Dolmathes
Avgolemano Sauce

 

Greek Potato Salad (Potatosalata)

PREP: 45-60 MINUTES, SERVES: 6

INGREDIENTS:

-5 potatoes (medium to large)

-1/2 cup red onions, chopped

-1 large scallion, chopped

-Parsley, ½ cup, chopped

-1 large tomato, diced

-8-9 Lakonía Kalamata Olives cut in pieces, remove pits

-4 hard boiled eggs, chopped

-1/2 cup of Lakonía Greek Lemon or Red Wine Dressing, the Balsamic works too!

-Salt and pepper to taste

-Dáfni Extra Virgin Olive Oil (lightly drizzle over top of salad for a nice finish)

Boil potatoes until they are tender. Rinse them in cold water, let cool and peel potatoes. Cut potatoes in pieces of any size/shape and place in bowl. Add onions, parsley, scallions, salt and pepper, mix well. As a topping to the salad, layer first the tomatoes, eggs, and lastly the olives. Add Lakonía Greek Dressing of choice before serving, mix well. You can add more dressing if needed, and also drizzle Dáfni olive oil as a topping over salad.

By Daphne Rioux

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Tzatziki Sauce (Greek yogurt- cucumber sauce)

PREP: 20 minutes, SERVES 6

INGREDIENTS:

-1 lb Greek yogurt

-1 large European cucumber, shredded & seeded

-1/2 teaspoon salt in shredded cucumber

-2.5 teaspoons fresh pureed garlic, or to taste

-1/3 cup Dáfni Extra Virgin Olive Oil

-1 teaspoon white wine vinegar

-1 tsp salt, pinch of pepper

In a separate bowl shred the cucumber without its skin. You’re welcome to leave a little skin for decoration. Add ½ teaspoon salt to the grated cucumber, mix well. Place grated cucumber in hand (or in a tea towel) and squeeze excess water out. The key is to make sure there is no water or seeds in yogurt. Add grated cucumber to yogurt and stir. Puree the garlic cloves. Take one cup of yogurt, and place in separate bowl. Add garlic, olive oil, vinegar and pinch of salt to the one cup yogurt and mix very well, almost beat it. Add this mixture to the rest of the yogurt and mix well until blended. Place in refrigerator for at least an hour before serving, the longer the better. Add 2-3 Lakonía Kalamata olives and a piece of dill on top of the sauce for decoration. This sauce is great on gyros, as a dressing, or as a dip with veggies or pita.

By Melissa Rioux

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Greek Bean Soup (Haricot Beans) Fasolada

PREP: 1 HOUR, SERVES 4-6

INGREDIENTS:

-1 cup haricot beans soaked in 3 cups of water, overnight OR 3 cans of Goya (or Bush) large -butter beans

-½ cup Dáfni Olive Oil

-1 large onion, chopped

-4 large garlic cloves, chopped

-2 stalks of celery, chopped including leaves

-1 large carrot, chopped

-1 bunch dill, cut in pieces

-1 large can of diced tomatoes

-2 tsp. tomato paste

-1 cup hot water

-1 tsp salt (more if desired)

-Pepper to taste

If using Haricot beans, put in large pot and cover them with ½ inch water over beans. Let soak overnight. In a small pot, boil carrots and celery. Place Dáfni Extra Virgin Olive Oil in a medium pot, add onions and garlic. Sauté until light brown and tender. Add 1 large can of diced tomatoes in with the olive oil mixture. Mix tomato paste with 1 cup of hot water and add to sauce. Add dill, cooked celery and carrots. Add the 3 cans off beans or Haricot beans. Mix .Cook for about 30 minutes. Add salt and pepper. Drizzle Dáfni Extra Virgin Olive Oil on top of soup before serving. Good crusty bread and Greek feta cheese are great with this dish.

By Daphne Rioux

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Greek Garlic Bread

PREP: 10 minutes, SERVES: 6

INGREDIENTS:

-Italian bread loaf cut in slices

-Lakonía Wild Greek Oregano

-Lakonía Greek Balsamic Dressing

-Tomatoes, Greek feta cheese, and Lakonía Kalamata Olives (optional)

Add some Lakonía Greek Balsamic Dressing to a small bowl. Place bread slices on a cookie sheet. Spread dressing on both sides of bread. When finished, sprinkle Lakonía Wild Greek Oregano on slices. Bake till brown on both sides. Add sliced tomatoes, feta cheese and Lakonía Kalamata Olives to serve as a hors d'oeuvre.

By Daphne Rioux

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Missy’s Greek Hummus

-2 cans chick peas (15.5 oz.)

-1/2 tablespoon of tahini

-a little less than 1/4 cup of lemon juice

-2.5 teaspoons pureed garlic, or to taste

-1/4 cup Dáfni Extra Virgin Olive Oil

-1/2 cup sour cream

-2 teaspoons paprika

-1 teaspoon sea salt

-pinch of pepper

Pour the garbanzo beans in your food processor. First add garlic, olive oil and sour cream. Process until texture is smooth. Add more sour cream or olive oil to get a smoother texture if it isn’t already. Next add your lemon juice, salt and pepper. Process well.

By Melissa Rioux

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Dolmathes (stuffed grape leaves with meat and rice)

PREP: 2 hours, Cooking Time: 1-1.5 hours
One batch usually makes 40-50 large grape leaves

INGREDIENTS:

- 2.5 lbs ground beef

- ¾ cup long grain rice

- 1/2 cup finely chopped fresh mint & fresh parsley to taste

- 1 medium onion finely chopped

- 3 large cloves of fresh garlic finely chopped

- 1 fresh lemon to taste, start with ½ cup

- Dáfni Extra Virgin Olive Oil to taste

- Salt & pepper to taste

- Chicken broth, enough to steam grape leaves

Add onion, garlic, herbs, lemon juice, salt and pepper to ground beef. Mix well. Drizzle Dáfni Olive Oil over meat mixture, add rice, mix well. Taste the meat to make sure there is enough herb flavor and salt. The olive oil makes the meat nice and moist, so make sure there is enough. Add more lemon juice if you don’t taste a hint of lemon. The meat is ready to be rolled. See link below for instructions on how to roll grape leaves:
Prepare enough chicken broth to simmer/steam the grape leaves. Put a plate on the bottom of a large pot and add a layer of broken grape leaves to cover the plate so they don’t stick. Stack rolledgrape leaves on plate, then slowly pour in chicken broth and fresh squeezed lemon juice. The broth shouldn’t be more than an inch above the plate. Place another plate over top of grape leaves to weigh them down. Let grape leaves cook slowly for an hour to an hour and a half. Serve warm, topped with Avgolemano sauce.

By Melissa Rioux

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Avgolemano Sauce (Egg-lemon Sauce)

- 3 egg yolks

- 1/3 cup lemon juice, strained

- 1 cup hot chicken broth from grape leaves

- Flour (skip flour for gluten free)

- Salt & pepper to taste

In a saucepan over medium heat, mix a little flour with the lemon juice then add the eggs, salt and pepper, beat well. Slowly add the broth while continuing to beat. Remove from heat before the sauce thickens. Serve immediately.

By Melissa Rioux

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