• Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Greek Salmon Bowls

    Recipe adapted from Midwest Foodie.

    Ingredients:

    Dressing/Marinade:

    • 5 TBSP olive oil
    • 3 TBSP balsamic vinegar
    • 2 TBSP fresh chopped dill
    • 2 TBSP fresh chopped parsley
    • 2 tsp. dried oregano
    • 1 tsp. Dijon mustard
    • 2 garlic cloves, minced
    • Kosher salt and fresh cracked pepper

    Salmon:

    • 1 lb. salmon

    Orzo:

    • 1 box of orzo
    • 2-3 TBSP butter
    • 2 TBSP lemon juice

    Salad and Toppings:

    • Mixed Greens
    • 1 (15 oz.) can artichoke hearts
    • 1 c. halved grape tomatoes
    • 1 c. sliced English cucumber
    • 1 c. pitted assorted olives
    • 1/2 c. thinly sliced red onion
    • 1 (14 oz.) can of chick peas
    • 4 oz. feta chees crumbled

    Tzatziki Sauce or Easy Lemon Dill Sauce:

    • 1 c. sour cream
    • ½ c. fresh dill
    • Zest of 1 lemon
    • Juice of 1 lemon
    • Salt, and pepper

    Directions:

    1. Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
    2. Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
    3. Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
    4. Easy Lemon Dill Sauce: Combine ingredients in a bowl.
    5. Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.

    Greek Salmon Bowls:

  • Lemon Sugar Cookies

    Recipe adapted from Modern Honey.

    Ingredients:

    • 1 c. cold butter, cut into cubes
    • 2 c. sugar
    • 2 eggs
    • 1 tsp. vanilla
    • 3 lemons, zested
    • 1 1/2 TBSP lemon juice
    • 3 c. flour
    • 1 1/4 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/2 tsp. salt
    • Sparkling crunch sugar

    Directions:

    1. Preheat oven to 350*.
    2. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.
    3. Stir in flour, baking powder, baking soda, and salt and mix just until combined.
    4. Drop dough onto light colored baking sheet.
    5. Bake for 9-11 minutes (usually 11 minutes). Remove from oven and immediately sprinkle with sparkling crunchy sugar.

    Lemon Sugar Cookies:

  • Greek Chicken Bowls

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken:

    • 1 TBSP olive oil
    • 1.5 lbs. chicken breast, bite size pieces
    • 1/2 c. fresh oregano, chopped
    • 2 tsp. smoked paprika
    • Pinch of salt and pepper
    • 2 TBSP balsamic vinegar
    • 4 garlic cloves, chopped

    Orzo:

    • 1 box of orzo, cooked according to package
    • 2-3 TBSP butter
    • 2 TBSP lemon juice
    • 2-3 TBSP fresh dill, chopped

    Whipped Feta:

    • 8 oz. feta cheese
    • 1c. sour cream
    • 2 TBSP olive oil

    Sun-dried Tomato Vinaigrette:

    • 1/4 c. olive oil
    • 2 TBSP lemon juice
    • 2 TBSP balsamic vinegar
    • 1/2 c. sun-dried tomatoes, chopped
    • 1 TBSP fresh dill, chopped (optional)
    • Salt and pepper to taste

    Salad:

    • Greens
    • Tomatoes, chopped
    • Red onion, sliced
    • Artichoke hearts
    • Chick peas
    • Cucumber, sliced
    • Kalamata olives

    Directions:

    1. For the Chicken: In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.
    2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
    3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
    4. For the Sun-dried Tomato Vinaigrette: In a mason jar add the olive oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, and season with salt and pepper, and shake to combine.
    5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the chicken, then add the salad. Drizzle with the vinaigrette.

    Greek Chicken Bowls:

  • Chipotle Salmon with Mango Salsa

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Wet Rub for Salmon:

    • 2-3 lbs. of salmon
    • 2 TBSP butter
    • 2 TBSP honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. smoke paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2-1 tsp. chipotle powder

    Mango Salsa:

    • 3 mangos, chopped
    • 1 red bell pepper, diced
    • 1/3 red onion, diced
    • 1-3 jalapenos, seeded and minced
    • 1/3 c. cilantro, chopped
    • 1/2 tsp. garlic powder
    • 1/4 tsp. salt
    • 1/4 tsp. chili powder
    • 1/4 tsp. ground cumin
    • 1/8-1/4 tsp. pepper
    • 3 TBSP lime juice
    • 1 TBSP apple cider vinegar

    Directions:

    1. Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
    2. Preheat oven to 400* F.
    3. Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
    4. Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
    5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
    6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

    Chipotle Salmon with Mango Salsa:

  • Greek Orzo Salad

    This orzo salad is so flavorful and perfect for potlucks, picnics, etc. since there is no mayonnaise, and I actually prefer the salad at room temperature.

    Recipe from Midwest Foodie.

    Ingredients:

    Salad:

    • 16 oz. orzo pasta
    • 1 c. cucumbers, sliced
    • 1 c. sundried tomatoes, julienned
    • 1 c. Kalamata olives, halved
    • 1 14 oz. can of artichoke hearts
    • 1 15 oz. can chickpeas, drained
    • 1/4 c. finely diced red onion
    • 1/4 c. parsley, chopped
    • 4-6 oz. feta, crumbled

    Dressing:

    • 2/3 c. olive oil
    • 1/3 c. balsamic vinegar
    • 1 lemon, zest and juice
    • 1 tsp. dried oregano
    • 2 garlic cloves, finely minced
    • 1 TBSP Dijon mustard
    • Kosher salt
    • Pepper

    Directions:

    1. Cook pasta al dente according to package. Drain and then place in a large bowl and toss with some olive oil and salt and pepper. Place in fridge to cool.
    2. Meanwhile in a bowl, add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, mustard, and salt and pepper, and whisk until well combined.
    3. Remove pasta bowl from fridge, and add cucumber, sundried tomatoes, olives, artichoke hearts, chickpeas, red onion, parley, and feta. Add dressing, and toss to coat.

    Greek Orzo Salad:

  • Grilled Hawaiian Chicken

    Recipe adapted from Mel’s Kitchen Cafe.

    Ingredients:

    • 2-3 lbs. boneless chicken breasts
    • 1 c. pineapple juice
    • 1 c. soy sauce
    • 2/3 c. brown sugar
    • 1 TBSP of ginger paste
    • 1 tsp. garlic powder

    Directions:

    1. Place chicken breasts in a Ziploc bag.
    2. In a bowl, whisk pineapple juice through garlic powder together.
    3. Pour HALF of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 hours or up to 24 hours.
    4. Refrigerate the remaining marinade.
    5. When ready to cook, simmer the reserved marinade in a small saucepot, until sauce thickens to desired consistency.
    6. Grill chicken, slice, and drizzle with the reserved marinade.

    Grilled Hawaiian Chicken:

  • Chicken Shawarma Feast

    This feast is beyond delicious.
    Serve with pita, naan, or tortillas.
    Chicken recipe from Noshastic, and rice recipe adapted from A Family Feast.

    Chicken Shawarma Ingredients:

    • 1 lb. boneless chicken
    • 3 TBSP fresh lemon juice
    • 3 TBSP olive oil
    • 4 garlic cloves, minced
    • 2 tsp. salt
    • 2 tsp. pepper
    • 4 tsp. ground cumin
    • 4 tsp. ground coriander
    • 2 tsp. smoked paprika
    • 1 tsp. turmeric
    • 1/2 tsp. ground cloves
    • 1/2 tsp. cayenne pepper, or to taste

    Middle Eastern Rice Ingredients:

    • 2 TBSP olive oil
    • 1 c. rice
    • 1 tsp. curry powder
    • 1/2 tsp. ground turmeric
    • 1 1/2 chicken broth or water
    • Salt, to taste

    Middle Eastern Chickpea Salad Ingredients:

    Salad:

    • 1 large English cucumber, diced
    • 5 green onions, diced
    • 1 15 oz. can chickpeas, drained and rinsed
    • 1 pint of grape tomatoes, halved
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1/4 c. parsley, minced
    • 1/4 c. mint, minced
    • 3/4 c. crumbled feta

    Dressing:

    • Zest and juice of 3 lemons
    • 1/2 tsp. Sumac
    • 1 garlic clove, ,minced
    • 1/2 c. olive oil
    • 1 tsp. salt
    • 1/2 tsp. pepper

    Garlic Sauce Ingredients:

    • Mayonnaise
    • Garlic, minced to taste

    Directions:

    1. Chicken: Place the lemon juice through cayenne in a Ziploc bag and combine. Add the chicken and marinate overnight. Cook chicken on grill, stovetop, or oven.
    2. Rice: In a medium saucepan, add olive oil and heat to medium heat. Add rice and cook for five minutes stirring often with a wooden spoon. Add spices and cook one minute; then carefully add broth/water. Bring to a boil and cover and lower heat to low and cook for 12 minutes. During the 12 minutes stir occasionally. After 12 minutes, remove from heat and let sit covered for five minutes, then fluff with a fork.
    3. Middle Eastern Chickpea Salad: In a medium bowl, combine salad ingredients. In a small bowl combine dressing ingredients, and then mix dressing with salad.
    4. Garlic Sauce: mix desired amount of mayonnaise and garlic to taste.

    Chicken Shawarma Feast:


  • General Tso’s Tofu

    Recipe from Domestic Superhero.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 c. brown sugar
    • 6 TBSP Hoisin sauce
    • 6 TBSP rice vinegar
    • 6 TBSP ketchup
    • 4 TBSP soy sauce
    • 1 c. water
    • Crushed red pepper to taste
    • 2 TBSP sesame oil
    • 6 TBSP fresh ginger, chopped
    • 8 green onions, chopped

    Directions:

    1. Prepare Crispy Baked Tofu.
    2. In a bowl mix brown sugar through crushed red pepper.
    3. Heat sesame oil in a skillet, then add ginger and cook about 1 minute. Add the sauce to the skillet and simmer for 10 minutes, until thickened.
    4. Add tofu to the pan and toss to coat and top with green onions.

    General Tso’s Tofu:

  • Jewish-Style Brisket

    This Jewish-style brisket is so delicious. It reminds me so much of the brisket my Grandma Boden would make. The sauce/gravy is everything!

    Recipe adapted from Sam Zien.

    Ingredients:

    • 5 TBSP oil
    • 5-7 lb. brisket
    • 4 garlic cloves, minced
    • 3 large onions, thinly sliced
    • 12 oz. tomato paste
    • 3/4 c. brown sugar
    • 1/2 c. soy sauce
    • 2 TBSP Dijon mustard
    • 1 TBSP smoked paprika
    • 4 c. beef stock

    Directions:

    1. Preheat oven to 350.
    2. Heat 2 TBSP of the oil over medium-high heat in a Dutch oven.
    3. Add the brisket and brown on both sides, 5-7 minutes per side.
    4. Transfer brisket to a platter and drain excess fat.
    5. Combine remaining 3 TBSP oil with the garlic in a small bowl; when brisket is cool enough to touch, rub the garlic mixture over the brisket, top and bottom.
    6. Put half the onions in the bottom of the Dutch oven and place the brisket on top.
    7. Combine the remaining ingredients, except the remaining onions and stock, in a medium bowl. Mix well and spoon over the top of the brisket, then top with onions.
    8. Pour the stock around the outside of the brisket, cover with a lid or very tightly with foil, and bake for 4-5 hours, until fork-tender (start checking at 3.5 hours).
    9. Transfer to cutting board, cover loosely with foil, and let rest for about 20 minutes. Then slice across the grain.

    Jewish-Style Brisket: