YaYa’s Greek Green Beans

Greek Green Beans

YaYa is a greek term for Nanny or Grandmother. This old world recipe is delicious and filled with our heart healthy olive oil. This bean dish is good and hearty. 

Ingredients:

Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender. Mix the green beans, tomatoes, and balsamic into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

Fresh Harvest Premium Olive Oil and Balsamic

Zucchini & Feta Fritters

Zucchini and Feta Fritters

These Greek inspired fritters are delicious! We’re always looking for ways to use zucchini and this recipe works well. The feta cheese is a perfect compliment. 

Ingredients:

  • 1 potato
  • 3 zucchini, shredded
  • 1 egg, beaten
  • 1/2 sweet onion, finely chopped
  • 10 fresh mint leaves, finely chopped
  • 1 (8 ounce) package feta cheese, crumbled
  • 1/4 cup dry bread crumbs
  • 6 tablespoons all-purpose flour
  • ½ cup Fresh Harvest Olive Oil (EVOO, Tuscan Herb or Garlic Olive Oil)
  • salt and ground black pepper to taste

Directions:

  1. Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
  2. In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
  3. Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
  4. Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.

Fresh Harvest Premium Olive Oil and Balsamic

Gyro Burgers with Tzatziki Sauce

Gyro Burgers

The traditional Gyro sandwich (pronounced ‘jeer-oh’ or ‘yee-raw’) is a classic and this backyard BBQ recipe puts a new spin on the American hamburger. The Tzatziki sauce is the perfect compliment. 

Ingredients:

  • ½ pound lean ground beef (organic, grass fed)
  • ½ pound ground lamb (organic, grass fed) 
  • ½ onion, grated
  • 2 cloves garlic, minced
  • ½ teaspoon dried savory
  • ½ teaspoon ground allspice
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 dash ground cumin
  • 3 tbsps. Fresh Harvest Tuscan Herb Olive Oil
  • 3 tbsps. Fresh Harvest Traditional or Mission Fig balsamic

Preheat an outdoor grill for medium-high heat, and lightly oil grate. In large bowl, combine all ingredients. Knead until mixture is stiff. Shape into 4 oblong patties

Cook patties for 5 to 10 minutes on each side, or until cooked through.

Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.

 

Tzatziki Sauce:

  • 1 medium cucumber (about 8 oz), peeled, seeded and minced
  • 1 tsp salt, plus more to taste
  • 2 (5.3 oz) Containers plain Greek yogurt (1 heaping cup)
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Fresh Harvest Dill fused olive oil
  • 1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
  • Freshly ground black pepper

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.

Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off). You want the cucumbers to be very dry.

Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, dill olive oil and parsley. Season with salt and pepper to taste. Whisk to combine or lightly blend using food processor. Store in refrigerator in an airtight container. The Tzatziki sauce will last for up to a week. 

 Fresh Harvest Premium Olive Oil and Balsamic

Simply Greek Salad

Greek Salad

A classic greek salad recipe using our nutritious and heart healthy oils and vinegars. This is a favorite recipe of ours and we hope you enjoy it!

Ingredients:

In shallow salad bowl, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Toss veggies lightly to coat. Sprinkle feta cheese and olives over salad. Serve immediately.

Fresh Harvest Premium Olive Oil and Balsamic

Greek-Style Chicken Kabobs with Tzatziki Sauce

Greek Chicken Kabobs

These greek-style kabobs are an impressive addition to your backyard BBQ lineup. This is an easy recipe and the Tzatziki dipping sauce brings it all home. 

Ingredients:

  • 1 3/4 – 2 lbs chicken breasts, diced into 1 1/4-inch cubes
  • 1/4 cup + 2 Tbsp Fresh Harvest Tuscan Herb, Garlic or Gremolata Olive Oil
  • 1 tsp thyme
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp Fresh Harvest barrel-aged red wine vinegar
  • 3 cloves garlic, minced
  • 3 tsp Italian Seasoning (or your own blend)
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 2 large red bell peppers, diced into 1 1/4-inch pieces
  • 3 small zucchini (nearly 1 lb), sliced into rounds 1/2-inch thick
  • 1 large red onion, diced into 1 1/4-inch wedges

For the kabobs:

In a bowl whisk together 1/4 cup Fresh Harvest thyme olive oil, lemon juice, vinegar, garlic, Italian seasoning, coriander and salt and pepper to taste. Place chicken in a gallon size re-sealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients).

If using wooden skewers, soak them in water for 30 minutes. Drizzle and toss veggies with 2 Tbsps. of the Fresh Harvest thyme olive oil and season lightly with salt. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.

 

Tzatziki Sauce:

  • 1 medium cucumber (about 8 oz), peeled, seeded and minced
  • 1 tsp salt, plus more to taste
  • 2 (5.3 oz) Containers plain Greek yogurt (1 heaping cup)
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Fresh Harvest dill fused olive oil
  • 1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
  • Freshly ground black pepper

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.

Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off). You want the cucumbers to be very dry.

Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, dill olive oil and parsley. Season with salt and pepper to taste. Whisk to combine or lightly blend using food processor. Store in refrigerator in an airtight container. The Tzatziki sauce will last for up to a week. 

 Fresh Harvest Premium Olive Oil and Balsamic