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    You are in: Home / Cookbooks / Zaar=Let's Go Greek!
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    120 recipes in

    Zaar=Let's Go Greek!

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    A delicious breakfast wrap using kale from Giada at Home, Feel Good Food. Yum!

    Recipe #514719

    It's great both hot AND cold. If you're taking it on a springtime picnic, family reunion, or tailgating, it's a great choice because there's no mayo in there to spoil. You could easily turn this into a complete meal salad with the addition of cooked meat or beans(I like edamame). The flavors are light and bright and sunny and even though its filling, you won't feel weighed down. From Menu Musings.

    Recipe #514170

    I'm sure you will enjoy these savory and delicious stuffed tomatoes. The walnut feta, sprinkled on top, makes them extra special. From The Vegan Chickpea.

    Recipe #508350

    Has anyone ever made preserves in a dutch oven in the oven? No stirring? No mess on your stove? No worrying about burning the preserves if you walk away from the stove for a few minutes? This jam delivers! A&M Smackdown / Your Best Tomato Recipe Contest Finalist! Posted on Food52 by Amanda Hesser.

    Recipe #506715

    This is one of those "you gotta have faith" dishes -- yes, the potatoes will eventually turn mahogany; yes, contact with the hot potatoes will cook the onions just enough so that they lose their rawness but retain a nice bite; yes, you won't regret using a generous handful of salt. Be sure to allow yourself several hours' cooking time, throw in whatever fresh herbs you have on hand, and don't hesitate to pull the potatoes before they're truly mahogany if dinnertime is fast approaching and you're satisfied with their heft and flavor. Found this on Food52 and this was written by Kukharka.

    Recipe #506492

    I love salad, especially in the summer using fresh produce from the garden! Summertime means lots of salads, but this is one of my very favorites. It makes a bunch, so throw it together and take it to a friend's, a picnic, or church potluck! Adapted almost exactly from authenticsuburbangourmet.com and posted on What I Ate, which is where I found it.

    Recipe #506151

    This recipe is creamy, tangy and full of flavour, the amount of nutrition this meal packs isn’t too shabby either. Adapted from The Coup Cookbook(and their restaurant in Alberta, Canada).

    Recipe #506124

    A good hearty bread that reminds me of walking by a bakery and smelling the wonderful fragrance wafting out the doors. Enjoy! From Baltic Maid.

    Recipe #505394

    Oh yes it is! It's so simple to make and best enjoyed in the summer when veggies are at their peak. Fresh, ripe tomatoes are especially important for maximum flavor. Hope you love it too!

    Recipe #505145

    This easy vegetarian smashed chickpea sandwich has all of the flavors of traditional Greek Salad, but in salad sandwich form. From Two Peas and their Pod.

    Recipe #504154

    This is happy food, friends. Fresh, crunchy, flavourful, and filling without being heavy, this Greek inspired salsa is full of cucumbers, fire roasted peppers, red onions, garlic stuffed kalamata olives, crumbled feta, lemon and chopped parsley. Dip with pita chips or serve as a salad alongside grilled meat or fish. Opa! I know those garlic stuffed kalamatas can be hard to find, so if you can't lay your hands on them, simply use an equal amount of pitted kalamatas and add a large clove of garlic, peeled and minced, to the recipe. From Foodie with Family.

    Recipe #504108

    This pasta dish is full of bright and unexpected flavors. Whips up in ten minutes! Great for lunch. The garlic-infused oil adds a delicate flavor. Adapted from Whole Foods.

    Recipe #502757

    Roasted kale and onion with feta cheese all melted in, I'm in. Got this from Daydream Kitchen.

    Recipe #501891

    Yummy and creamy with lots of fresh flavor. You could use vegan "feta" cheese to make the salad completely vegan. This is a nice salad with roots in Albania. Recipe created by Kaylin on Kaylin's Kitchen blog.

    Recipe #500019

    Albanian tossed salad is a Greek influenced dish that became very popular throughout Albania. The main ingredients of Albanian tossed salad are romaine lettuce, red leaf lettuce, feta cheese, black olives, tomatoes, onions and mushrooms. Enjoy!

    Recipe #499903

    Full of bright flavor, Chuck Hughes’ salad is a lovely mix of parsley, mint and oregano and is bulked up with tomatoes, cucumber, and chickpeas. Toasted and crumbled pita bread is an inventive way to replace traditional croutons! This is really inexpensive if you use herbs from your garden. From the Cooking Channel.

    Recipe #493441

    A quick, satisfying vegetarian lunch (vegan if you use cheese-free pesto). Katie says, "It’s all of my favorite things sandwiched between two slices of whole wheat bread: buttery avocado, roasted red pepper, as much of my favorite Greek salad ingredients as I could fit, a splash of balsamic vinegar and rich basil pesto. It wouldn’t be the same in any other form; sandwich is the way to go".

    Recipe #493042

    Michael Simon says this dish is inspired by his mom, so of course it is Greek! Michael likes to leave the skin on the carrots because they really pick up the char well when the sugar in the carrots superheats in the pan. Dressing the carrots while they are hot allows them to soak up some of the vinaigrette. This works as an appetizer on it's own or as a side to roasted lamb or grilled fish. From the cookbook The Chew Food Life Fun.

    Recipe #492621

    This is from chef Sheri Clark of Dish restaurant in Atlanta, Georgia via Southern Living magazine. Savory, crunchy puffs of corn, these are irresistible! The herb flavored oil needs to steep 48 hrs., so make a few days before you make the popcorn. Use the leftover herb flavored oil in salad dressings, marinades, sauces, or as a condiment with French bread. I have also put in a variation for Asian popcorn.

    Recipe #459313

    A snappy and easy topper for burgers, fish, sandwiches, spreads or add into pasta salads! All it takes is 1/4 cup mayo and 5 minutes prep time! Adapted from B, H & G magazine(2005)

    Recipe #454233

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