This takes a bit of  prep time but it’s well worth it, I usually roast the eggplant a day ahead and refrigerate, this is best served at room temperature so if you are making the eggplant ahead you may want to heat slightly in the microwave to take the chill off,

Servings 4

INGREDIENTS:

2  medium eggplants (about 2-1/2 pounds)

roasted bell peppers in the jar (use equivalant to 2 large red bell peppers)

1 small red onion, finely chopped

4 tablespoons capers, or to taste

1/4 cup chopped fresh parsley

1/4 cup fresh lemon juice

1/3 cup olive oil (along with the olive oil you can also add some of the juice from the jarred roasted red peppers for extra flavor)

2 garlic cloves, minced

1/4  teaspoon crushed red pepper flakes, or adjust to taste

salt and fresh ground black pepper, to taste

feta cheese, use as much as you like, optional

INGREDIENTS:—————————————–

Posted for “Greek Week”

Plan ahead the prepared salad must sit for about 30 minutes before serving

Servings 4-6

INGREDIENTS:

3 pints cherry tomatoes

1 large red onion, thinly sliced

1/4 cup white wine vinegar

6 tablespoons olive oil (can increase to 1/2 cup)

1 teaspoon salt and freshly ground black pepper, or to taste

1 small garlic clove, minced

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh parsley leaves

feta cheese(cubed into about 3/4-inch cubes, about 1 to 1-1/2 pounds)

INSTRUCTIONS:—————————————

Taken from my “Favorites” folder…posted for Greek Week

In Greece this salad is called Dakos…plan ahead the veggie mixture must sit for about 40 minutes or a little longer at room temperature before servings so grill the bread while the veggie mixture is sitting,  and the bread must sit until fairly hard after grilling, after you top the bread with the veggie mixture it must be served immediately

Servings

INGREDIENTS

1 crusty Greek-style bread, sliced into 1/2 to 3/4-inch thick slices (can use French or Italian bread)

1 cup olive oil, plus more for brushing on bread

salt, fresh ground black pepper and garlic powder

1/4 cup fresh lemon juice

1 tablespoon chopped fresh dill, plus more for garnish

1 small garlic cove, minced (can omit if desired)

1 large English cucumbers, peeled, quartered and cut into 1/2-inch dice (or use 2 small)

2 large ripe tomatoes, finelychopped

1 red onion, peeled, halved and thinly sliced or chopped (the white part of green onions works well also)

crumbled feta cheese (use as much as you like)

INSTRUCTIONS:————————————-

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.

Yield 14 zucchini boats

INGREDIENTS:

7 zucchini (about 6 inches long)

1/3 cup oil vegetable or olive oil

1 small onion, chopped

1/2 to 3/4 cup fresh mushrooms, coarsely chopped

3 garlic cloves, minced

1 (3 ounce) package cream cheese, softened

1 large egg, beaten

1/4 teaspoon cayenne pepper, or to taste

1/2 cup freshly grated parmesan cheese

1/2 cup chopped fresh parsley

seasoned salt and fresh ground black pepper, to taste

shredded mozzarella or Swiss cheese