Easter Greek Lamb

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5 lb leg of lamb -- boneless
1 c olive oil
1/2 c red wine vinegar
2 TB garlic -- minced
1/2 c parsley -- chopped
1/2 c dill -- chopped
4 TB oregano -- rubbed
black pepper


Whisk together the oil, vinegar, garlic, parsley, dill, and oregano. Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving.

Greek Leg of Lamb

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Leg of lamb
many cloves of garlic
lots of oregano and pepper
lots of lemon juice
a bit of salt


Place many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). Uncover the last 1/2 hour to get a crust on the leg.

Greek Onion Soup

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2 tb Olive oil
2 ea Onions, chopped
2 ea Garlic cloves, chopped
1 ea Potato, chopped
1 ts Salt
1 pinch Ground black pepper
2 bay leaves
1/2 ts Marjoram
1 c Yogurt
2 pt Stock
1 tb Chopped parsley


Heat oil in a pot & gently fry the onion for 2 minutes. Add garlic, potato & seasonings. Stir together. Add yogurt & mix well. Pour in stock. Bring to a boil, cover, simmer for 20 minutes. Garnish with chopped parsley.

Greek Bean Soup

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1 lb Dried navy beans
2 Onions; chopped
2 Celery stalks with leaves - chopped
2 Carrots; scraped & diced
4 Sprigs fresh parsley;chopped
1 c Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 c Olive oil


Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot.

Greek Garbanzo Soup

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2 md Onions, chopped
2 Stalks celery, chopped
2 cl Garlic, minced
5 c Chicken stock
2 Carrots, chopped
1 Red bell pepper, chopped
1 cn (16oz) no salt added tomato -sauce
1/4 ts Pepper
2 cn (1 lb0 garbanzo beans, -rinsed and drained
1 c Cooked white kidney beans, -rinsed and drained
1 tb Chopped parsley


Saute onions, celery and garlic in 1/2 cup stock in a large saucepan until soft. Add carrots, bell pepper, tomato sauce, pepper and remaining stock. Simmer 20 minutes. Add 1 cup garbanzo beans and the kidney beans. Cook 2-3 minutes. Puree half the mixture in a food processor fitted with the metal blade and return to pan. Add remaining garbanzo beans and parsley. cook 5 minutes. Serve hot.

Avgolemono Greek Chicken-Lemon Soup

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4 c Chicken Stock
1 Tb Fresh lemon juice
1/4 ts Lemon zest
1/2 c Brown rice;cooked
4 lg Egg yolks;slightly beaten
Black pepper;fresh ground
Nutmeg;ground


Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

Salata (Greek Salad)

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1 Garlic clove; halved
1 Lettuce head; torn into - bite-sized pieces
1/2 c Celery; chopped
3 Tomatoes; cut into wedges
1 sm Onion (or scallion)
1/2 Green pepper; sliced
6 Radishes; sliced
Salt Pepper
1 ts Oregano
1/4 c Olive oil
3 tb Vinegar
Ripe olives (garnish)
Anchovies (garnish)
Feta cheese (garnish)


Rub wooden salad bowl with clove of garlic. Wash and prepare vegetables; combine in bowl. Add seasonings, oil and vinegar; toss. Add garnishes.

Greek Marinated Mushrooms

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8 oz Small button mushrooms
5 tb Dry white wine
5 tb Water
5 tb Olive oil
Juice of half a lemon
1 ea Bay leaf
1 tb Chopped onion
1 pn Thyme
1 pn Coriander
1 pn Fennel seeds
Salt & pepper


Wipe the mushrooms, but do not peel them. Put all the remaining ingredients into a saucepan & simmer them for 5 minutes. If the mushrooms are very small, leave them whole. Otherwise, cut them in half or into quarters, depending upon their size. Add to the saucepan & simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve.

Greek Marinated Vegetable Salad

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1 sm Eggplant
1 md Red bell pepper
1 c Drained thawed frozen -artichoke hearts
1 c Small mushroom caps, cut -into quarters
1/4 c Water
1 tb Plus 1 ts. olive oil
1 tb Lemon juice
2 Garlic cloves, minced
1 Ts. each oregano leaves
red wine vinegar
1/4 ts Marjoram leaves
1/4 ts Thyme leaves
1/4 ts Basil leaves
1/4 ts Pepper


On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside.

Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes.

Chicken & Tomato Greek Salad

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1 cn Chunk white chicken, well -drained (10 oz)
1 cn Ready-Cut Tomatoes, well -drained
3/4 c Unpeeled, diced cucumber
1 md Zucchini, diced
1/4 c Chopped onion
10 Extra Large Black -Olives, pitted, cut in half
1/4 c Crumbled feta cheese
1/4 c White Wine -Vinegar & Herb Dressing
Romaine lettuce leaves, -chilled


Combine chicken, tomatoes, cucumber, zucchini, onion, garlic, olives and cheese in a large bowl. Add dressing and toss well. Serve on lettuce leaves.