Martha Stone - The Complete Greek Cookbook: Greek Recipes from a Mediterranean Kitchen

To kick things off, we have a delicious and easy Greek dish that only uses one skillet, making it perfect whenever you need something convenient.

Makes: 4 servings

Total Prep Time: 50 minutes

Ingredients:

• 2 chicken breasts, chopped into small pieces
• 3 Tbsp. of extra virgin olive oil, evenly divided
• Dash of salt and black pepper
• 3 cloves of garlic, minced and evenly divided
• 1 tsp. of dried oregano
• of a red onion, chopped
• 2 zucchinis, sliced into rounds
• 1 red bell pepper, sliced
• tsp. of dried dill
• tsp. of smoked paprika
• 1 cup of long grain white rice
• 3 cups of chicken broth
• of a lemon, juice only
• cup of grape tomatoes, cut into halves
• 1 cucumber, chopped
• cup of Kalamata olives, cut into halves
• 1/3 cup of feta cheese, crumbled
• 1 Tbsp. of dill, chopped
• Lemon wedges, for serving

Directions:

1. In a medium bowl, add in the chicken breasts, minced garlic and teaspoon of dried oregano. Season with a dash of salt and black pepper.
2. In a large skillet set over medium heat, add in the olive oil. Once hot, add in the chicken breasts. Cook for 8 to 10 minutes or until golden brown. Remove and set aside on a plate to rest for 10 minutes.
3. Add in another tablespoon of the olive oil. Once hot, add in the onions and red bell pepper slices. Stir well to mix. Cook for 5 minutes or until soft.
4. Add in the zucchini rounds and continue to cook for another 5 minutes or until soft.
5. Add another tablespoon of the oil into the skillet. Once hot, add in the remaining clove of garlic, dried fill and smoked paprika. Cook for 1 minute or until fragrant. Add in the white rice, chicken broth and fresh lemon juice. Bring this mixture to a boil.
6. Cover and reduce the heat to low. Cook for 15 to 20 minutes or until the rice is cooked through.
7. Add in the chopped grape tomatoes, chopped cucumber, Kalamata olive halves, crumbled feta cheese and dill. Stir well to mix.
8. Serve with the chicken and lemon wedges.

This is a Greek lasagna dish that is perfect to make whenever you are craving authentic Italian and Greek cuisine. It is made with a few layers of eggplant, beef and smothered in a rich tomato and bchamel sauce, this is a dish I know everyone will love.

Makes: 6 servings

Total Prep Time: 1 hour and 10 minutes

Ingredients for the eggplant:

• 2 eggplants, cut into inch slices
• 2 Tbsp. of extra virgin olive oil

Ingredients for the filling:

• 1 Tbsp. of extra virgin olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1.4 pound of lean ground beef
• 1, 14 ounce can of tomatoes, crushed
• 3 Tbsp. of tomato paste
• 1 cup of beef broth
• 1 tsp. of white sugar
• 2 tsp. of dried oregano
• tsp. of salt

Ingredients for the sauce:

• 4 Tbsp. of butter
• 5 Tbsp. of all-purpose flour
• 3 cups of whole milk
• tsp. of grated nutmeg
• cup grated Parmesan cheese
• 1 egg, beaten
• 1 egg yolk
• Dash of salt and black pepper

Ingredients for topping:

• 1/3 cup of panko breadcrumbs

Directions:

1. Season the eggplant with a dash of salt and place into a colander. Set aside to sweat for 30 minutes. Pat dry with a few paper towels.
2. Preheat the oven to 400 degrees. Place the eggplant onto two large baking sheets. Brush the eggplants with olive oil. Place into the oven to bake for 10 minutes or until soft. Remove and set aside to cool completely.
3. In a large skillet set over medium to high heat, add in 1 tablespoon of the olive oil. Once hot, add in the minced garlic and chopped onion. Cook for 3 to 5 minutes or until soft.
4. Add in the ground beef and break apart with a wooden spoon. Add in the remaining ingredients for the filling. Stir well to mix. Cook for 15 minutes or until the beef is cooked through. Remove from heat and set aside.
5. In a separate large saucepan set over medium heat, add in the butter. Once melted, add in the all-purpose flour. Whisk until smooth in consistency. Add in one cup of the whole milk and whisk to mix. Cook for 3 to 5 minutes or until thick in consistency. Remove from heat.
6. Add in the grated Parmesan cheese. Whisk until melted and set aside for 5 minutes. Add in the eggs and whisk to mix.
7. Preheat the oven to 350 degrees.
8. Place the eggplant into a large baking dish. Fill to the top with the filling. Place the remaining eggplant over the top. Pour the bchamel sauce over the top.
9. Sprinkle the breadcrumbs over the eggplant.
10. Place into the oven to bake for 30 to 40 minutes or until golden brown. Remove and set aside to stand for 10 minutes. Serve.

If you love the taste of regular quesadillas, then this is the perfect Greek dish for you to make. Serve these quesadillas with sour cream for the tastiest results.

Makes: 4 servings

Total Prep Time: 25 minutes

Ingredients for the sauce:

• 1 cup of Greek yogurt
• of a cucumber, chopped