These may not even make it to the table they are that good! for the best flavor fresh garlic is recommended although in a pinch you could use 1 teaspoon of garlic powder but the flavor will be reduced…

Serve the patties with sour cream

Servings 4-6

INGREDIENTS:

4 cups coarsely grated zucchini, packed (one thin zucchini about 10-inches in length)

2 large eggs, slightly beaten

1 small onion, finely chopped (or can use 2 green onion, chopped)

1/2 cup all-purpose flour

2 medium garlic cloves, minced

1/2 teaspoon cayenne pepper, optional or adjust to taste

1/3-1/2 cup freshly grated Parmesan cheese

1 cup shredded mozzarella cheese (can use cheddar cheese)

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

olive oil (for frying, or use oil of choice)

INSTRUCTIONS:—————————————

Hand-squeeze out as much of the moisture out of the shredded zucchini as possible… this is important!

Place the zucchini in a large bowl.

Add in all remaining ingredients except the oil.

Mix well to combine and adjust seasoning salt and black pepper to taste.

Heat oil in a skillet over medium-high heat.

Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.

Serve immediately.

You will also find this recipe on Recipezazz.com

Amounts listed are only a guideline, a little more or less will be fine

Giardiniera is a mixture of mild or spicy pickled vegetables and can easily be found in any pickle section of your grocery store

Servings 12

INGREDIENTS:

1 (16 ounce) package medium uncooked pasta shells

2 (16 ounce) jars giardiniera ( reserve 3/4 cup of the liquid from the jar)

1 pound fresh broccoli florets (if desired to slightly soften the broccoli you may lightly blanch for a few minutes in boiling water then immediately transfer into ice water, then drained very well)

1/2 pound cubed part-skim mozzarella cheese or 1-1/2 cups cubed feta cheese

1/2 pound hard salami, cubed

1/2 pound deli ham, cubed

2 (3-1/2 ounces) sliced pepperoni, chopped

1 large green bell pepper, seeded and chopped

1 cup pitted kalamata olives (or use similar brined-cured or one (6 ounce) can pitted ripe olives, drained)

DRESSING:

1/2 cup olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

1/2 to 1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

1 teaspoon fresh ground black pepper

1/2 teaspoon salt (I use seasoned salt)

INSTRUCTIONS:————————————-

Cook pasta according to package directions.

Meanwhile drain giardiniera and reserve 3/4 cup of the liquid.

In a large bowl combine the giardiniera mixture (from the two jars) with broccoli, mozzarella cheese, salami, ham, pepperoni, green pepper and olives (if you are using cubed feta cheese gently mix into salad before serving).

Drain pasta and rinse in cold water; stir into meat mixture.

For dressing, in a small bowl, whisk the oil, vinegar, lemon juice garlic powder, Italian seasoning, pepper, salt and reserved giardiniera liquid; pour over salad and toss to coat.

Season with more salt and pepper if necessary.

Refrigerate until serving (if using feta cheese mix in just before serving).

Posted on recipezazz.com

Posted for “Greek Week”

Yield 2-1/4 cups

INGREDIENTS:

1 (16-ounce) bottle Greek dressing

1/4 cup fresh lemon juice

3 cloves garlic, minced (can use more)

fresh ground black pepper, to taste

salt, optional and to taste

Servings 4

INGREDIENTS:

1/4 to 1/3 cup olive oil

1 medium onion, chopped

1 teaspoon crushed chili flakes, or adjust to heat level

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

3 large cloves garlic, minced

1 (28 ounce) can plum tomatoes, semi drained

1 pound large shrimp, shelled and deveined

1-1/2 teaspoons seasoned salt (can use white salt)

1 teaspoon fresh ground black pepper, or to taste

2 tablespoons minced fresh basil

1/2 to 3/4 pound uncooked penne or zita pasta

1/2 lb feta cheese crumbled, divided

1/4 cup chopped fresh parsley

INSTRUCTIONS:——————————————

Wash the shrimp under cold water, then pat dry using paper towels; place in refrigerator until ready to use.

Partially drain the tomatoes leaving some of the juice, then coarsely chop the tomatoes (do not drain all of the juice).

This is a full-flavored dish and not for those who have plain palette…serve this right after making or refrigerate until cold I prefer it cold, I recommend only using Israeli couscous the regular will be too mushy, all amounts may be adjusted to taste

Servings 4

INGREDIENTS:

1 cup uncooked Israeli couscous

1/4  cup chopped pitted Greek kalamata olives

2  tablespoons chopped fresh flat-leaf parsley

1/4 cup chopped red onion

1/2 halved cherry tomatoes

1  tablespoon chopped capers

2 tablespoons  extra virgin olive oil

1 tablespoon fresh lemon juice

1 garlic clove, minced

salt and  fresh ground black pepper

2 cups cooked chopped chicken breast

Taken from my “Favorites” folder!…

Serve this with pita bread, for best flavor use Greek yogurt

Yield 4 cups

INGREDIENTS:

1 (8 ounce) carton Philadelphia spreadable garden vegetable cream cheese

2 cups crumbled feta cheese

1/4 cup plain yogurt (use Greek yogurt if possible)

1 garlic clove,  minced

1/4 teaspoon dried oregano (rubbed between fingers to release the flavors)

fresh ground black pepper, to taste

chopped peeled cucumber, tomatoes, green onions and sliced olives
(use as much as you like)

INSTRUCTIONS:——————————–

In a large bowl, combine the cream cheese, feta, yogurt, garlic and oregano; mix until well combined.

Season with black pepper to taste.

Spread into a 9-inch glass pie plate.

Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture.

Serve with pita bread.

You will also find this recipe on Recipezazz.com

Quinoa may be found in the rice or cereal section of your supermarket, it may also be found in the organic food section

Servings 6-8

INGREDIENTS:

1 cup dry quinoa, rinsed

2 cups water

1  (10 ounce) package frozen chopped spinach, thawed and hand-squeezed dry

1-1/2 cups crumbled feta cheese

1-1/2 cups cherry tomatoes, halved

3/4 cup canned black beans, rinsed and drained

1/2 cup chopped seeded peeled cucumber

1/2 cup sliced pepperoncinis

1/2 cup kalamata olives, pitted and halved (or use similar brine-cured)

3/4 cup Greek-style salad dressing, divided

salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————–

In a small saucepan bring quinoa and water to a boil; reduce heat, then cover and simmer for 12-15 minutes or until water is absorbed.

Remove from the heat; fluff with a fork then allow to stand for 10 minutes.

In a large bowl combine the quinoa with spinach, feta cheese, tomatoes, black beans, cucumber, pepperoncinis and olives.

Pour 1/2 cup of Greek-style dressing over quinoa mixture and toss to coat then season with salt and pepper.

Cover and refrigerate for at least 1 hour or more.

Just before serving drizzle remaining 1/4 cup of dressing over salad; toss to coat