Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

My best friend Basil usually comes over for a weekend evening visit and when he does, I like to think of a creative meal to make for him. Basil is a good cook, but as he is busy, he usually makes a handful of tried and tested recipes during the week so it is a treat for him to visit my kitchen for dinner. Food blogging does have one advantage and that is rarely do we eat the same dishes because I need to come up with new material. The disadvantage is that dinner has to wait until the photos are taken … ah well, that is a small price to pay for a satisfying and interesting meal.

This salad was inspired by Ancient Grains for Modern Meals by Maria Speck. I am absolutely smitten with this cookbook and lots of the recipes have been bookmarked to try because I enjoy dressing up my grain dishes. I could not resist another cooking session with Halloumi cheese, and this is one of the few recipes I have tried so far. A traditional salty Cypriot cheese made from sheep's, goat's and frequently cow's milk known for its ability to hold its shape and firm texture when cooked and for the "squeaky" sound it makes when you chew it, Halloumi is a perfect choice to fill out a salad. It may be difficult to find, but can often be purchased at specialty cheese or Greek shops. If you can't find it, other Greek saganaki cheeses can be substituted. Similarly, rye berries can be substituted with other whole grain berries if necessary, but the rye berries have a depth of flavor that is wonderful in this salad.

A rather unconventional pairing perhaps, but I served it with Oseng Oseng Tempe and a peanut butter loaf for dessert. Overall, a delicious meal.

Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

Recipe by Lisa Turner Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Cuisine: Greek Published on April 29 , 2012 A fresh-tasting and gorgeous Greek-style salad with chewy rye berries, leeks, olives, and fresh herbs topped with fried Halloumi cheese — an astonishing and wonderfully pleasing array of different textures and flavors Print this recipe Ingredients: 3/4 cup of rye other whole grain berries 1 1/2 cups water 6 sun-dried tomatoes 2 medium leeks, trimmed and sliced 1/2 cup water or vegetable stock 1/4 cup fresh mint leaves, chopped 2 tablespoons capers 3/4 teaspoon fennel seeds 1/2 - 2/3 cup Kalamata olives, pitted and chopped 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper, or to taste Halloumi: 1/4 pound Halloumi cheese 2 teaspoons dried thyme 1 teaspoon olive oil 1/4 teaspoon fresh cracked black pepper, or to taste 1/2 teaspoon dried red pepper flakes pinch of cayenne Instructions: Rinse the rye or whole grain berries and soak overnight in enough water to cover. Drain and transfer to a medium saucepan. Add 1 1/2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 50 to 60 minutes or until the grains are slightly chewy. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop, setting aside 2 tablespoons of the soaking liquid. In a large heavy-bottomed pot, bring the leeks, water or stock, and orange zest to a boil. Reduce the heat to medium-low, cover, and cook for 10 minutes or until the leeks are tender, stirring occasionally. Drain. To assemble the salad, scatter the cooked rye berries onto a serving plate, and top with the leeks, sun-dried tomatoes, mint leaves, capers, fennel seeds, olives, and salt and pepper. Cut the Halloumi cheese into thin (1/8-inch thick) slices and transfer to a plate. Sprinkle with thyme, olive oil, the reserved liquid from the sun-dried tomatoes, black pepper, red pepper flakes and cayenne. Brush the mixture evenly over the cheese, and gently turn and coat the other side. Heat a cast-iron or non-stick skillet over medium heat. When hot, add the cheese to the pan and cook until it begins to brown around the edges, about 5 minutes. Flip and cook until the other side is browned. Top the salad with the fried cheese, and garnish with some additional fresh mint leaves. Makes 4 - 6 servings

More Greek recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Baked Gigantes Beans in Tomato Sauce
Greek Feta & Olive Frittata

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

Audio Accompaniment: The The

Greek-Style Rice and Split Pea Pilaf with Artichokes

Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish. Both the rice and split peas can be cooked a day or more in advance, and should be cool before making the pilaf — use 1 cup dried rice and 2/3 cup dried green split peas to make the right amount of cooked ingredients.

Greek-Style Rice and Split Pea Pilaf with Artichokes

Recipe by Lisa Turner Cuisine: Greek Published on November 10, 2011 Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish Print this recipe Ingredients: 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced or crushed 1/2 green bell pepper, seeded and chopped 1 jalapeño, seeded and chopped (optional) 1 sprig fresh thyme (optional) 3 cups cold cooked rice * juice of 2 lemons 2 cups cooked green split peas * 14 oz. can artichoke hearts packed in water or brine, drained and quartered 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried) 1 cup grape tomatoes, halved 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste 1 cup kalamata olives, pitted and halved 1 cup feta cheese, crumbled * Note: use 1 cup dried rice and 2/3 cup dried green split peas to cook the required amounts Instructions: Heat a large skillet or wok over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Add the onions and garlic, and sauté for 1 minute. Add the green pepper and jalapeño and sprig of thyme if using, and continue to sauté for another minute. Pour in the rice and lemon juice. Stir to break up clumps of rice. Reduce the heat to medium-low, and stir in the green split peas, artichoke hearts and oregano. Continue cooking, stirring occasionally, for 10 minutes or until the pilaf is heated through. Stir in the grape tomatoes, salt and pepper, and let rest on the heat for 2-3 minutes more. Remove from heat and discard the thyme sprig. To serve, stir in the olives and ladle the pilaf onto a serving plate or individual plates, and garnish with feta cheese. Serve warm. Makes 6 servings

Other ideas from Lisa's Vegetarian Kitchen you may enjoy:
Greek Macaroni and Cheese
Greek Tomato Rice
Quinoa Dolmadakia (Stuffed Grape Leaves)

On the top of the reading stack: the manual that goes with my camera

Audio Accompaniment: Mitchell Akiyama

Tomato and Feta Casserole with Gigantes Beans

Just yum! One of the tastiest dishes I have made recently. Adapted from Closet Cooking, I used gigantes beans instead of the cod that Kevin's recipe called for. Such a perfect spring meal and how could I resist excellent feta and olives from the Perfect Bakery, located at 116 Hamilton Road here in London, Ontario. They have the best olives and feta in the city. Such a pleasure to grow fresh herbs outside too that are an ideal addition to meals. You must try this creation. Nourishing and creative, you can't go wrong with this dish. Your carnivorous friends won't miss the flesh.

Tomato and Feta Casserole with Gigantes Beans

1 cup of gigantes beans
1 tablespoon of olive oil
1 small red onion, diced
2 small cloves of garlic, minced
2 jalapeno peppers, seeded and finely chopped
1/2 - 1 teaspoon of red pepper flakes
1/4 cup of white wine
2 large tomatoes, diced
5 sun-dried tomatoes - soaked in hot water for 20 minutes, drained and diced
1 tablespoon of fresh oregano, finely chopped
a sprig of thyme, finely chopped
a dash of cayenne
1/4 cup of fresh parsley, finely chopped
1/4 cup of fresh dill, finely chopped
2/3 cup of crumbled feta cheese
sea salt and freshly cracked black pepper to taste
1/2 cup of Kalamata olives, pitted and sliced

Soak the beans overnight in enough water to cover. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to medium low, cover and simmer until the beans are tender - about 1 hour. Set aside.

Soak a whole star anise in the wine while you prepare the other ingredients and cook the beans. Remove before adding the wine.

Heat the oil in a large saucepan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, hot peppers and chili pepper flakes and stir and fry until fragrant, about a minute. Add the white wine and simmer for 5 minutes.

Toss in the tomatoes, oregano, thyme and cayenne. Simmer until the mixture begins to thicken - about 15 minutes.

Remove from the heat and stir in the parsley, dill, feta cheese, olives and beans and season with salt and pepper. Transfer to a lightly buttered casserole dish and bake in a preheated 350 degree oven for 10 - 15 minutes.

More Greek recipes from my kitchen:
Greek Lentil Soup - Fakes
Baked Gigantes in Tomato Sauce
Greek Macaroni and Cheese
Greek Feta & Olive Frittata

On the top of the reading stack: Mysore Style Cooking by V. Sandhya

Audio accompaniment: Ben Harper

Greek Lentil Soup - Fakes

Next to Indian cuisine, my favorite dishes come from the Mediterranean region, especially Greece. Such diverse and creative delicacies can only tempt those who enjoy good and nourishing food, not to mention diners who fancy treats that tickle the palate.

One of the most popular Greek staples is lentil soup, known as fakes, which is often eaten during Lent and typically made with brown lentils and vegetables. The possibilities are endless and I was inspired to come up with a not so tradition version of my own that I served with buttered basmati rice. The flavor is greatly enhanced if you splash some vinegar over each serving, along with some fresh parsley and extra virgin olive oil.

This is my second contribution to this month's My Legume Love Affair, a popular event focusing on the goodness of beans, started by lovely Susan of The Well Seasoned Cook and hosted this month by Simona.

Greek Lentil Soup - Fakes

1 1/4 cups of brown lentils, sorted through to remove any debris and rinsed
3 tablespoons of olive oil
1 large onion, chopped
1 medium carrot, scrubbed and chopped
2 green chilies, seeded and finely chopped
2 bay leaves
handful of curry leaves
1 teaspoon of oregano
2 teaspoons of paprika
1/4 teaspoon of ground cumin
1/4 teaspoon of chili powder
dash of cayenne
1 1/2 cups of diced tomatoes, canned or fresh
1 heaping tablespoon of tomato paste
3 1/2 cups of vegetable stock
sea salt to taste
freshly cracked black pepper
a handful of fresh parsley, chopped, for garnish
balsamic vinegar (or red wine vinegar) to serve

Heat the oil in a large pot over medium heat. When hot, add the onion and stir and fry for a few minutes. Add the carrot and chilies and fry for another few minutes. Now add the lentils, bay leaves, curry leaves, oregano, paprika, cumin, chili powder, cayenne, tomatoes, tomato paste and vegetable stock. Bring to a boil, reduce the heat to low and cover and simmer until the lentils are tender - roughly 40 minutes. Add more water to achieve your desired consistency if necessary. Season with salt and pepper and serve hot. Garnish with parsley and a splash of balsamic vinegar and olive oil.

Serves 6

More lentil recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Lentil Soup with Prunes and Apricots
Green Lentil Soup with Coconut Milk
Curried Red Lentil Soup
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Be sure to visit some of my favorite Greek bloggers:
Ivy, who has just published a cookbook that you will want to purchase
Peter G, who always presents the most tempting photos and delicious recipes
Peter M who offers up informative facts about Greek cuisine and traditions and fabulous recipes and images

On the top of the reading stack: The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel

Audio Accompaniment: Ben Harper

Greek Macaroni and Cheese

Peter is always an inspiration for authentic Greek food, and I finally got around to making his Greek Macaroni and Cheese for a precious lady friend of mine. As usual I tweaked the recipe a bit, but a big thanks to Peter for the inspiration. I served this with Jalapeño and Cheddar Scones for an especially cheesy meal. Soon it will be time to go vegan for a few days to cleanse myself of all of these rich dinners! Spring can't come soon enough.

Greek Macaroni and Cheese

Recipe by Lisa Turner Adapted from Kalofagas Cuisine: Greek Published on March 30, 2010 This easy-to-prepare Greek-style macaroni cheese is loaded with Kalamata olives and fresh Gruyère and Feta cheeses — absolutely heavenly Print this recipe Ingredients: 4 cups (16 oz) dried penne or macaroni 3 generous handfuls fresh spinach 1 cup fresh grated Gruyère cheese 1 1/4 cup Feta cheese, crumbled 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 small onion, grated 2 small cloves garlic, crushed or minced 12 oz can evaporated milk or 2 cups heavy cream 1 cup Kalamata olives, pitted and chopped 1 teaspoon ground nutmeg sea salt and fresh cracked black pepper to taste 1/2 - 2/3 cup cornmeal or breadcrumbs Instructions: Grease a 8 × 11 casserole dish with butter. Bring a large pot of water to a boil with some sea salt and cook the pasta according to the package instructions until al dente, just tender. Add the spinach to the pot and cook for another few minutes. Drain and set aside. In another large pot, melt the butter over medium heat and then add the grated onion and garlic. Stir and fry for 5 minutes. Add the flour to the pan and stir and fry for another few minutes. Whisk in 1 1/2 cups of the evaporated milk or cream, and bring to a slow boil over medium-high heat. Continue to whisk constantly until the mixture is creamy and thickens. Stir in the Gruyère cheese. Turn the heat off, and add 1 cup of the Feta cheese along with the olives, nutmeg, and salt and pepper to taste. Stir to combine. Toss in the cooked pasta and spinach, along with a bit of olive oil, stir and transfer to the prepared casserole dish. Add the remaining evaporated milk or cream to the casserole dish and top with the cornmeal or breadcrumbs and the remaining Feta cheese. Bake in a preheated 350° oven for 30 to 40 minutes or until nicely browned on top. Makes 6 – 8 servings

More pasta recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Macaroni and Paneer Cheese
Vegetarian Mushroom Bourguignon
Pasta and Feta Cheese Casserole
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

On the top of the reading stack: The Death of Ivan Ilych by Leo Nikolayevich Tolstoy

Audio Accompaniment: Vantage Isle Sessions by Deepchord

Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives

In only four short months of hosting our "No Croutons Required" recipe roundup, Holler and I seemed to have already established a tradition of submitting our own recipes to each other at the last possible moment when it's our co-founder's turn to host. Maybe it's the pressure of trying to come up with something extra special to please each other, or maybe it's … well, maybe it's just that the month just flies by so fast. Well, whatever, apparently it's my turn to be a bad blogger, but I think I've just managed to slide under the deadline for Holler's "Cheese Salad" challenge.

And what a challenge it was! It's not uncommon for me to dress a salad with a little parmesan or feta cheese, but I've never made a salad with cheese as the main feature or even in a prominent supporting role, so I had to give this one some thought (see Excuse #1). As it turns out, I have been thinking a lot lately about halloumi, a traditional salty Cypriot cheese made from sheep's, goat's and frequently cow's milk that Peter M from Kalofagas has been raving about lately. Known for its ability to hold its shape and firm texture when cooked and for the "squeaky" sound it makes when you chew it, I've been wanting to try it for a while now and it sounded like a fun cheese to create a "Cheese Salad" challenge around.

Once the decision to make halloumi the centrepiece of my salad had been made, it was only natural to make saganaki, an old Greek appetizer of fried or broiled cheese for which halloumi is a perfect choice, as Peter M and others I've come across have suggested. Nothing fancy here, as the idea was to surround the saganaki with a tidy, basic salad featuring simple, complementary Greek flavours like herbs, tomatoes, peppers and kalamata olives (and just one jalapeño to provide a little kick — I just can't resist).

It turned out that the real challenge was to find real halloumi cheese. The Greek bakery I always go to in town for the most perfect sheep's milk feta cheese, not to mention the plumpest and juiciest kalamata olives, had only just stopped selling halloumi right before I got there to do my shopping because, as they said, nobody ever bought it. What sort of Greeks do we have here in London! I was crestfallen, since there was no way I was going to buy the made-in-Canada supermarket knock-off that I was amazed to find under the suggestive name "halloum" without the "i" — it's made strictly from industrial cow's milk, and not packed in brine either, as the genuine article is supposed to be. Yes, I could have made the saganaki with Kefalograviera cheese, as it's usually done, but I had set all my hopes on using halloumi after Peter M's amazing write-ups. Just about on the point of giving up the cheese salad idea altogether though, I was lucky enough to find halloumi at a cheese shop in the local market that, even though it was packaged, was at least imported from Cyprus and packaged with brine, and listed sheep's and goat's milk ahead of the cow's. Those of you who live in a slightly more cosmopolitan city than London, Ontario probably ought to be able to find good authentic halloumi cheese at a local Greek shop, although you may have to ask for it.

Onward ho at all events, and I have to say with all honesty that fried halloumi is now among my favourite cheese snacks (thank you, Peter). After nibbling on the saganaki (the cook's prerogative, you know) it was just about all I could do to get it as far as the salad. But there it arrived for an astonishingly good Greek saganaki salad, and I'm not in the least ashamed to make this my entry for Holler's challenge if she'll still have me for being so tardy!

Fried saganaki with halloumi on a Greek tomato salad with kalamata olives

Dressing:

1/8 cup olive oil
1/8 cup red wine vinegar
juice from 1/2 lemon
scant 1/2 teaspoon dried thyme
scant 1/2 teaspoon dried basil
fresh ground black pepper to taste

Salad:

1 large tomato, seeded and diced
1/2 cucumber, diced
1/2 green bell pepper, seeded and diced
1 jalapeño pepper, seeded and minced
12 pitted kalamata olives

Saganaki:

2 tablespoons olive oil
8 ounces halloumi cheese, sliced into 1/4-inch pieces across the narrow end
juice from 1/2 lemon
grated zest from 1/2 lemon
fresh ground black pepper

Whisk together the dressing and toss with the salad ingredients in a large bowl.

Heat a large frying pan over just higher than medium heat. When hot, add the olive oil and swirl to coat the pan. Arrange the halloumi slices in the pan, trying to avoid touching, and fry until browned on the bottom. Use tongs to turn the cheese over and fry the other side until browned. While still in the pan, drizzle the lemon juice and scatter the lemon zest over the cheese, and finish with a good seasoning of fresh ground black pepper.

Remove from pan and add pieces of the halloumi over servings of the salad.

Greek Scrambled Eggs with Tomatoes and Feta

Last month, in the middle of a particularly unpleasant day, I stopped off at home briefly and noticed to my surprise that a package from Amazon had arrived. Book addict that I am, I didn't recall ordering anything recently. My sweetie was expecting a book, but not from Amazon. Puzzled, I tore open the package and found a copy of Mediterranean Harvest, a collection of more than 500 recipes by Martha Rose Shulman, was before me. Upon further inspection, the packing slip revealed it was a surprise gift from my dear friend Holler. As much as I enjoy eating the food that I feature here at Lisa's Kitchen, the encouraging praise and most importantly the special people I have met in the last year who would have otherwise remained strangers to me are my greatest reward.

I've had little time to explore the offerings contained within the sturdy covers, but if these Greek scrambled eggs with tomatoes and feta are any indication of the quality found here, this will soon be a favoured source of menu ideas. I used thyme here for a wonderfully fragrant combination with the feta cheese and tomatoes because I happened to have it on hand, but use other fresh herbs like oregano, basil, dill or mint to your liking. Serve these with warm bread and butter for a heavenly breakfast or light lunch, and don't feel you need to eat them all up like ordinary scrambled eggs — these actually firm up beautifully into sturdy egg cakes for quick reheating the next day.

Greek scrambled eggs with tomatoes and feta

2 large tomatoes, seeded and diced
1 teaspoon sea salt
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons fresh thyme
4 large eggs
3-4 ounces feta cheese, crumbled
fresh ground black pepper

Salt the tomatoes in a strainer and let drain over a bowl for at least 15 minutes. Heat a medium frying pan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the garlic, stir a few times, then add the tomatoes. Cook, stirring frequently, for about 5 minutes or until the tomatoes thicken a little. Turn up the heat and let some of the liquid boil out of the pan, about 5 more minutes. Stir in the fresh herbs.

Beat the eggs in a bowl and stir in the feta cheese. Pour into the pan with the tomatoes and reduce the heat to medium-low. Stir together until the eggs are set. Remove from heat and let rest for a few minutes.

Serve hot or warm with fresh ground black pepper on top. Serves 4.

Greek Feta & Olive Frittata

Frittatas are thick, sturdy Italian omelette pies that can be loaded with any vegetable, herb or cheese according to season or taste, and they're so versatile and easy to make that it's no wonder I've been really getting into them lately for Sunday breakfasts. Filling, nourishing and delicious, I've usually got leftovers for a ridiculously easy reheated breakfast on Monday morning too.

I came up with this meatless Greek-style frittata this past weekend in honour of Peter M, who as a decent and proper Greek will be giving up meat and dairy for a few days or so as part of the Greek Orthodox Lent. I'm not Greek myself, but this frittata was so tasty that it won't be on my account if Peter backslides!

Greek Feta & Olive Frittata

Recipe by Lisa Turner Cuisine: Greek Published on March 11, 2008 Greek-style frittata seasoned with dried herbs and loaded with sweet pan-roasted tomatoes, creamy Feta cheese and tangy Kalamata olives — an amazing breakfast or lunch Print this recipe Ingredients: 3 tablespoons olive oil 1 cup grape tomatoes 1 red onion, sliced 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 8 large eggs 1 teaspoon paprika 1/2 cup Kalamata olives, pitted and halved 1 1/4 cups Feta cheese Instructions: Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the grape tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside. Add the onions to the hot oil along with the dried herbs. Sauté for 5 minutes until soft, and remove from heat. Break the eggs into a large bowl, add the paprika, and beat well with a whisk. Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined. Preheat an oven to 350°. Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set. Transfer the pan to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot. Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes Makes 4 - 6 servings

This is my submission to Art You Can Eat. The theme this month is eggs.

Greek Tomato Rice

This easy risotto-like tomato rice was the perfect accompaniment to the Greek meal I made a few weeks back. I used arborio rice for this recipe but any medium-grain rice will work. The chili pepper flakes add a pleasant spiciness that increases with each bite.

Greek Tomato Rice

Recipe by Lisa Turner Cuisine: Greek Published on February 6, 2008 An easy and fragrant risotto-like Greek tomato rice — a great side dish for any Greek themed meal Print this recipe Ingredients: 1 cup short or medium grain white rice 1 tablespoon butter 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 3/4 cups water 2 medium tomatoes, finely chopped 1 1/2 teaspoons dried red chili pepper flakes 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste 1/4 - 1/2 cup fresh grated Parmesan cheese Instructions: In a medium saucepan, heat the butter and oil over medium heat. When hot, add the onions and garlic and cook until the onions begin to brown. While the onions are cooking, bring the water, tomatoes, chili pepper flakes, and salt and pepper to a boil in a small saucepan. Add the rice to the onion, and stir for a minute to coat the grains. Now pour the tomato and water mixture over the rice and onions. Reduce the heat to low, cover, and cook for 20 minutes. Turn off the heat and let the cooked rice sit for a five minutes, then add the Parmesan cheese and fluff with a fork. Serve hot. Makes 4 servings

Greek Salad

Considering Feta cheese and Kalamata olives are two of my favorite foods, it's no wonder I enjoy Greek salad as much as I do.

The key to a perfect Greek salad is to use fresh lemon juice, and to purchase good quality Feta and olives. Cheap Feta cheese is too salty, while cheap olives are definitely inferior in taste and not worth the money. For my London area readers, I would highly recommend you visit Perfect Bakery, located at 116 Hamilton Road here in London. Perfect Bakery offers a wide variety of European pastries and a good selection of Greek groceries, including the best sheep's milk Feta cheese and colossal Kalamata olives in the city.

On the menu with:

Baked Gigantes Beans in Tomato Sauce
Greek Tomato Rice

Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on January 26, 2008 The classic Greek salad — fresh, robust and zesty Print this recipe Salad: 1 small red bell pepper, cut into thin strips 1 small green bell pepper, cut into thin strips 1 small yellow bell pepper, cut into thin strips 2 large firm tomatoes, chopped 2 - 3 cups mixed greens, torn into bite-sized pieces 1 Spanish, red or yellow onion, sliced into rings 1 scallion, chopped 1 small cucumber, sliced 1 - 1 1/2 cups Feta cheese, crumbled 1 cup Kalamata olives, pitted and chopped Dressing: 1/3 cup olive oil 1/3 cup red wine vinegar juice from 1 lemon 1 teaspoon dried thyme 1 teaspoon dried basil fresh cracked black pepper to taste Instructions: In a large bowl, combine the vegetables, Feta cheese and olives. In a small bowl, whisk together the oil, vinegar, lemon juice, thyme, basil and black pepper. Pour over vegetables and toss. Makes 6 - 8 servings

Baked Gigantes Beans in Tomato Sauce

A few weeks back, I decided to go out for an early dinner after bottling some top quality wine at Danny's Wine and Beer Supplies. My sweetie and I agreed to go to Mykonos Restaurant. The atmosphere is warming and cozy, the prices very reasonable, the staff friendly and attentive without being intrusive, and their extensive Greek menu has a number of tasty options for vegetarians. In addition to the fresh crusty bread you are served while you mull over what to order, the entrée are generous and filling, especially when served with a big bowl of lentil soup.

This visit, we opted to split the vegetarian platter that includes a sampling of phyllo-wrapped appetizers, some Greek salad, a stuffed vegetable with rice, and a tomato gigantes bean dish. Inspired by the meal, I resolved to make my own Greek meal.


This was my first time cooking with gigantes beans. For those of you unfamiliar with the bean, they are a large white bean, roughly the size of your thumb and similar to a butter or lima bean. They can be purchased at Greek grocery stores. In London, Ontario, you can find them at Perfect Bakery.

On the menu with:

Greek Salad
Greek Tomato Rice

Baked Gigantes in Tomato Sauce

Recipe by Lisa Turner Cuisine: Greek Published on January 23, 2008 Rich and beautifully seasoned Greek baked bean casserole Print this recipe Ingredients: 1 1/2 cups dried gigantes beans 1 bay leaf 2 - 3 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced or crushed 1 tablespoon tomato paste 4 medium tomatoes, diced 1 celery stalk, diced 1 medium carrot, diced 1 - 2 jalapeños or green chilies, finely diced 1 heaping teaspoon hot paprika 1 tablespoon dried oregano 1 teaspoon dried thyme 1/2 cup fresh parsley, chopped 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the gigantes beans and soak overnight covered in several inches of water. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the beans are tender. Drain, reserving 1/2 cup of the cooking liquid, and set aside. In a large saucepan, heat the oil over medium heat until hot. Add the onion and fry until it begins to brown. Next add the garlic and stir and fry for another few minutes. Now add the tomatoes, tomato paste, paprika, thyme, oregano, alapeños or green chilies, carrot, celery, parsley, the reserved cooking liquid from the beans, and salt and pepper to taste. Cook until the sauce begins to thicken, about 15 minutes. Gently stir in the beans and transfer to a casserole dish. In a preheated 350° oven, bake the beans until the top is browned and most of the liquid has evaporated, about 50 to 60 minutes. Makes 6 servings

Greek Lentil Soup

Although my specialty is Indian cuisine, I very much enjoy experimenting with various ethnic dishes. When I came across Peter's recipe for Greek Lentil soup, I realized that I have only posted one Greek dish to Lisa's kitchen, which is odd, as I enjoy Greek food. Peter's soup looked and sounded so good I decided to make my own version that is closely based on his. Serve with crusty bread and a grain for a complete vegetarian meal.

Greek Lentil Soup

2 cups of brown lentils, well rinsed
1/4 cup of olive oil
2 medium onions, diced
2 cloves of garlic, crushed + 2 cloves of garlic, minced
1 large carrot cut into 1/2 inch pieces
1 red pepper, seeded and chopped
3 bay leaves
2 tomatoes, chopped
2 tablespoons of tomato paste
1 tablespoon of paprika
8 cups of water or vegetable stock
2 tablespoons of dried oregano
sea salt to taste

Heat the oil in a large soup pot. When hot, toss in the onions and saute for a few minutes. Next add the crushed garlic and stir and fry for about a minute. Now add the chopped vegetables, paprika, tomatoes, tomato paste, bay leaves and water or stock. Bring to a boil, reduce the heat to moderately low, cover and simmer for an hour or until the lentils are soft.

When the soup is finished, add the minced garlic, oregano and sea salt.