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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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    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

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

    Recipe #501891

    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

    Adapted from the Field of Greens Restaurant which opened in San Fransisco Bay in 1979 and changed forever the image of vegetarian cooking. The dinner chef learned to make these on the Greek island of Mykonos and brought the recipe to the restaurant. The rice's spicy, sweet flavor is a perfect contrast to the pungent grape leaves. These dolmas are surprisingly easy to make! Serve with wedges of lemon and some kalamata olives.

    Recipe #437604

    Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. I have tweaked just a bit. You may add more veggies if you like(mushrooms and zucchini are good). Adapted from Saveur magazine(issue#129).

    Recipe #430382

    There is a tangy lemon vinaigrette that coats the leaves and mixes with the Parmesan cheese to make a lovely salad adorned with the sourdough croutons which provide crunch and a good garlic flavor! Adapted from Fields of Greens restaurant cookbook.

    Recipe #429426

    This dish is all about the tomatoes! "Heirloom" refers to certain cultivars that have been nurtured and preserved for generations, and any varity will do for this dish. The capers add a nice crispy, crunchy, savory element. Adapted from The Conscious Cook by Tall Ronnen.

    Recipe #427428

    A traditional meze or light meal on the island of Crete, dakos (also called "koukouvayia") is often called "Greek bruschetta," and is easy to make with few ingredients. The original recipe calls for barley rusk, which is a really dry bread and is sprayed with water to moisten it. This recipe can be updated to use whatever rustic type bread you have on hand.

    Recipe #424031

    Gleaned from the Today's Kitchen Cookbook, recipes from the Today show. This is from Katie Couric.

    Recipe #398514

    A delicious recipe found on Bayberry Farms pasta bag.

    Recipe #391632

    This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children.

    Recipe #390382

    From the Barefoot Contessa's What are Friends For episode, this is yummy good!

    Recipe #385941

    This is the perfect blend of fresh summer vegetables, with yummy feta cheese, and a great and simple dressing. Adapted from BH&G magazine. Submitted by CKeeter.

    Recipe #383963

    A typically Greek salad, this has caramelized garlic to spark it up a bit! From Cat Cora's Kitchen cookbook.

    Recipe #378643

    Cat Cora says she loves the challenge of making Brussels sprouts irresistible. Her secret is to really let them caramelize in the brown butter. Keep them in the pan until the insides are tender and delicious! From Cat Cora's Kitchen cookbook.

    Recipe #378642

    Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano.

    Recipe #378349

    Cat Cora makes these to serve with her Kota Kapama(Chicken Stewed in Wine, Garlic and Cinnamon). This would also make a simple dinner paired witha big green salad. From Cat Cora's Kitchen cookbook.

    Recipe #378226

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