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Easy Red Bell Pepper and Feta Salad
Salad Greek

Easy Red Bell Pepper and Feta Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine bell peppers, feta cheese, and onion in a large bowl.
  2. 2 Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

By Barbara Sauermann

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
Salad American

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
  2. 2 Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
  3. 3 Drizzle dressing over spinach mixture just before serving.

By Shelby Cady

Strawberry and Feta Salad
Salad American

Strawberry and Feta Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
  3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
  4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Bacon Pea Salad
Salad American

Bacon Pea Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
  3. 3 Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
  4. 4 Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat.
  5. 5 Enjoy!

By CarolTyson

Greek Yogurt Chicken Salad
Salad American

Greek Yogurt Chicken Salad

4.3

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
  2. 2 Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.

By My Hot Southern Mess

Chickpea Salad
Salad American

Chickpea Salad

4.8

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
  2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
  3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Korean Cucumber Salad
Salad Korean

Korean Cucumber Salad

4.7

Prep
10 min
Cook
Total
55 min

Instructions

  1. 1 Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
  2. 2 Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
  3. 3 Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
  4. 4 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

By Oriana

Pearl Couscous Salad
Salad Middle Eastern

Pearl Couscous Salad

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
  2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
  3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
  4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
  5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Tahini Honey Spread
Breakfast Greek

Tahini Honey Spread

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine tahini, honey, and cinnamon in a bowl. Stir until well combined. Taste and add more honey if desired.

By Diana Moutsopoulos

Honey Syrup
Pantry Greek

Honey Syrup

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until boiling. Continue to boil until mixture thickens and is reduced by a fourth.

By DeniseNH

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Pasteli (Greek Sesame Bars)
Dessert Greek

Pasteli (Greek Sesame Bars)

3.5

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Bring honey to a boil in a heavy saucepan or Dutch oven over medium heat, stirring with wooden spoon. Add sesame seeds, lemon juice, cinnamon, cardamom, and coriander, tossing to combine until light and golden.
  2. 2 Turn the dough onto a cookie sheet lined with half of the parchment or wax paper and fold the other half over the dough. Roll out dough between papers to a 1/4 inch thinness. Allow to cool.
  3. 3 Using a ruler and a pizza cutter or sharp knife, cut the dough through the papers into bars or squares of your favorite size. To serve, peel papers off and enjoy your sesame bar!

By Michael Kambas

Grilled Halloumi Kebabs
Appetizer Greek

Grilled Halloumi Kebabs

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
  2. 2 Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
  3. 3 Preheat an outdoor grill to medium-high heat.
  4. 4 Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
  5. 5 Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
  6. 6 Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

By Soup Loving Nicole

Crispy Sesame Feta Fingers with Honey
Dinner Greek

Crispy Sesame Feta Fingers with Honey

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Slice feta into four fingers and place in the freezer for 10 minutes to help the cheese hold its shape while you prepare the other ingredients.
  2. 2 Set out egg, flour, and sesame seeds in three separate shallow dishes. Season egg with black pepper.
  3. 3 Pour oil into a small skillet to a depth of about 1/2-inch. Heat over medium-high heat.
  4. 4 Remove feta from freezer and dredge each finger first in egg, then flour, egg again, followed by sesame seeds. Evenly coat all sides. Add breaded fingers to the hot oil.
  5. 5 Cook until golden brown, about 2 minutes per side. Remove from oil and briefly drain excess oil on kitchen towel.
  6. 6 Place feta fingers on a serving plate and drizzle with honey. Enjoy immediately while hot.

By Diana Moutsopoulos

Pickled Cucumber, Fig, and Halloumi Salad
Dinner Greek

Pickled Cucumber, Fig, and Halloumi Salad

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
  2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
  3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
  4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal

Greek Baklava
Dessert Greek

Greek Baklava

4.9

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13-inch pan.
  2. 2 Chop nuts; toss with cinnamon in a bowl. Set aside.
  3. 3 Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, thoroughly brush with butter using a pastry brush. Repeat until you have 8 sheets layered.
  4. 4 Sprinkle 2 to 3 tablespoons cinnamon-nut mixture on top; layer with two sheets of dough, brush with melted butter, and top with more cinnamon-nut mixture. Continue layering in this way until nut mixture is used up, finishing with a final layer of phyllo about 6 to 8 sheets deep.
  5. 5 Cut into diamond or square shapes all the way to the bottom of the pan using a sharp knife. You may cut into 4 long rows then make diagonal cuts. Bake until baklava is golden and crisp, about 50 minutes.
  6. 6 Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add honey and vanilla; simmer for about 20 minutes.
  7. 7 Remove baklava from the oven; immediately spoon sauce over top. Cool.
  8. 8 Once completely cooled, serve baklava in cupcake papers to make it easier to handle.
  9. 9 Enjoy!

By Donna

Baklava-Style Cheesecake Bars
Dessert Greek

Baklava-Style Cheesecake Bars

4.0

Prep
30 min
Cook
40 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
  2. 2 Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
  3. 3 Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
  4. 4 While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
  5. 5 Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
  6. 6 Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
  7. 7 Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
  8. 8 Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.

By thymeforpineapple

Greek Ribs
Dinner Greek

Greek Ribs

4.9

Prep
30 min
Cook
70 min
Total
340 min

Instructions

  1. 1 Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated.
  2. 2 Marinate in the refrigerator, turning occasionally, 4 to 8 hours.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
  4. 4 Arrange ribs on the prepared baking sheet, leaving space between them.
  5. 5 Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.

By Neil

Honey Pie from Sifnos
Dessert Greek

Honey Pie from Sifnos

4.5

Prep
30 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
  4. 4 Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
  5. 5 Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

By Alexandra S

Greek Honey Cake
Dessert Greek

Greek Honey Cake

4.5

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Combine honey, 1 cup sugar, and water in a saucepan; bring to a simmer and cook 5 minutes. Stir in lemon juice; bring to a boil and cook for 2 minutes. Remove from heat and let cool while you prepare the cake.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
  3. 3 Combine flour, baking powder, orange zest, cinnamon, and salt in a bowl; set aside.
  4. 4 Beat remaining 3/4 cup sugar and butter together in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in flour mixture, alternating with milk, beating just until incorporated; stir in walnuts. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 40 minutes.
  6. 6 Remove cake from oven and poke holes over the surface with a toothpick. Slowly ladle the cooled honey syrup over cake. For best results, set cake aside for 4 to 6 hours to cool and absorb the syrup before slicing and serving.

By Jan O'Leary Merzlak

Grecian Baklava
Dessert Greek

Grecian Baklava

4.9

Prep
45 min
Cook
75 min
Total
180 min

Instructions

  1. 1 Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
  2. 2 Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.
  3. 3 Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
  4. 4 Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
  5. 5 Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.

By schwintosky

Almond Baklava
Dessert Greek

Almond Baklava

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
  2. 2 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
  3. 3 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
  4. 4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

By Curly716

Loukoumades
Dessert Greek

Loukoumades

4.7

Prep
10 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Sprinkle yeast over 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Mix together warm milk, sugar, and salt in a large bowl until sugar and salt are dissolved. Pour in yeast mixture and stir to combine.
  3. 3 Beat in flour, eggs, and butter until mixture forms a smooth, soft dough. Cover the bowl and let rise at room temperature until doubled in volume, about 30 minutes. Stir dough well, cover, and let rise again for 30 more minutes.
  4. 4 Meanwhile, mix together honey and 1/2 cup water in a small saucepan; bring to a boil over medium-high heat. Turn off the heat and allow honey syrup to cool.
  5. 5 Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  6. 6 Place a large serving or soup spoon in a glass of water near dough. Scoop up about 2 tablespoons dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough.
  7. 7 Drop dough balls into hot oil in batches, wetting the spoon each time you make a dough ball. Fry in hot oil until golden brown on the bottom, then roll them over to cook the other side, 2 to 3 minutes per batch. Gently set loukoumades aside to drain on a paper towel-lined plate.
  8. 8 Place loukoumades on a baking sheet. Drizzle with honey syrup and sprinkle with cinnamon. Serve warm.

By JOANNA

Pistachio Hazelnut Baklava
Dessert Greek

Pistachio Hazelnut Baklava

3.8

Prep
60 min
Cook
85 min
Total
205 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
  3. 3 Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15-inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is added, it must be brushed with the melted butter.
  4. 4 Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point, each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
  5. 5 Bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.
  6. 6 While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.
  7. 7 When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

By J William Poulson

Melomakarona Cookies
Dessert Greek

Melomakarona Cookies

3.0

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
  3. 3 Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
  4. 4 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
  5. 5 Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
  6. 6 Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

By Chanelle Carl

Mint Crusted Rack of Lamb
Dinner Greek

Mint Crusted Rack of Lamb

4.9

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
  2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
  3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
  4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
  5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
  6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
  7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
  8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich

Finikia
Dessert Greek

Finikia

4.6

Prep
45 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
  4. 4 To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

By Diana

My Big Fat Greek Baked Beans
Dinner Greek

My Big Fat Greek Baked Beans

4.5

Prep
15 min
Cook
105 min
Total
600 min

Instructions

  1. 1 Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
  2. 2 Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place the dish onto a lined baking sheet to catch any spills.
  5. 5 Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  6. 6 Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

By John Mitzewich