• Greek Turkey Meatball Bowls

    Ingredients:

    Meatballs:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese
    • 1 egg
    • 1/2 c. Panko bread crumbs
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • 1/4 tsp. pepper

    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
    • 1/2 c. sour cream
    • 2 TBSP olive oil

    Greek Salad:

    • Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.

    Greek Salad Dressing:

    • 1 c. olive oil
    • 1/2 c. red wine vinegar
    • 2 lemons juiced
    • 4 cloves garlic, minced
    • 1 TBSP Dijon mustard
    • 1 (to 1 1/2) tsp. salt
    • 1 tsp. dried oregano
    • 1/2 tsp. dried dill
    • 1/2 tsp. cracked black pepper

    Directions:

    1. For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
    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 Salad Dressing: Add all ingredients to a jar with lid 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 meatballs, then add the salad. Drizzle with the dressing.

    Greek Meatball Bowls:

  • Mediterranean Smothered Chicken

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    • Olive oil
    • 4 small chicken breasts, pounded to an even thickness
    • Garlic salt and pepper, to taste
    • 8 oz. angel hair pasta
    • 2 TBSP olive oil
    • 1 large shallot, chopped
    • 3 garlic cloves, minced
    • 1 c. marinated roasted (or sundried) tomatoes, chopped
    • 1 can quartered artichoke hearts, drained
    • 2 TBSP capers, drained
    • 1 tsp. lemon zest
    • 1/2 c. chicken broth or water
    • 1/4 c. half & half (or heavy cream)
    • Juice from 1 lemon
    • 1/4 c. grated parmesan cheese
    • 1/4 c. chopped basil
    • Salt and pepper, to taste

    Directions:

    1. Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
    2. Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
    3. Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
    4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
    5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

    Mediterranean Smothered Chicken:

  • Jennifer Aniston’s Salad aka The Rachel Salad

    Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    Couscous Salad

    • 1 1/2 c. water
    • 1 c. Israeli couscous
    • 1/2 tsp. salt
    • 1 tsp. olive oil
    • 1/2 small red onion, minced
    • 15 oz. can chickpeas, drained and rinsed
    • 1 English cucumber, diced
    • 1/2 c. packed fresh parsley, finely chopped
    • 1/2 c. loosely packed fresh mint leaves, finely chopped
    • 1/2 c. roasted salted pistachios, chopped
    • 1/2 c. (2oz.) crumbled feta cheese
    • Salt and pepper, to taste
    • Mixed lettuce

    Lemon Dressing

    • 1/2 c. lemon juice (about 2-4 lemons)
    • 1/2 c. olive oil
    • 1 TBSP honey
    • Salt and pepper, to taste

    Directions:

    1. Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
    2. Couscous: Add water, salt, and olive oil to saucepan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally.
    3. Onion and couscous: Add red onion to a large mixing bowl. Once the couscous is cooked, add couscous to the bowl with the onion, and let the couscous cool for a few minutes.
    4. Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine.
    5. Salad: Add chickpeas through mint to the onion and couscous, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning. Refrigerate until ready to serve.
    6. Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.

    Jennifer Aniston’s Salad aka The Rachel Salad: