92708 classic greek salad topped grilled calamari Recipes

lamb shoulder-blade chops (about 2 lb.), salt and pepper, mixed salad greens, tomatoes, halved, cucumber, peeled and thinly sliced, kalamata or other black olives, pitted and halved, red onion, thinly sliced, olive oil, lemon juice, feta, crumbled, chopped fresh oregano

romaine, grilled chicken breast, parmesan cheese, olives, chopped onions

fat-free , less-sodium chicken broth, red wine vinegar, sugar, dried oregano, olive oil, salt, freshly ground black pepper, garlic clove, minced, skinless, boneless chicken breast halves, torn romaine lettuce, sliced cucumber (about 1 small), pitted kalamata olives, halved, tomatoes , quartered lengthwise, thick) slices red onion, separated into rings, crumbled feta cheese

extra-virgin olive oil, fresh lemon juice, honey, kosher salt, divided, ground black pepper, divided, olive oil cooking spray, skinless, boneless chicken breast, seedless cucumber , halved lengthwise and thinly sliced, red onion, thinly sliced, feta cheese, crumbled, pitted kalamata olives, halved, chopped fresh mint, divided, torn romaine lettuce

cooked pasta (macaroni, penne, shell, or any short pasta), feta, crumbled, onion, chopped (red/purple looks best), roma tomatoes, chopped, black olives, drained, greek salad dressing , i use kraft s signature collection greek with feta & oregano dressing

extra-virgin olive oil, fresh lemon juice (or red wine vinegar), chopped pitted kalamata olives or 2 tbsp other brine-cured black olives, dried oregano, loosely packed thinly sliced romaine lettuce, diced seeded tomatoes, cucumber, peeled, halved, seeded, cut into 1/4-inch cubes, crumbled feta cheese (about 4 oz), pita breads, top 1 1/2 inches trimmed (pita bread -- using the master recipe #309834)

garlic and herb couscous mix, chickpeas, rinsed, cucumber, diced & seeded, tomato, diced, feta cheese, sliced ripe olives, green onions, sliced, garlic powder, dried mint, all purpose greek seasoning, lemon juice, greek salad dressing

chicken breasts, cubed bite size, olive oil, oregano, salt and pepper, lemon juice, green pepper , cut into bite sized pieces, red onion , cut into bite sized pieces, cucumber , cut into bite sized pieces, tomato , cut into bite sized pieces, black olives or greek olive, crumbled feta cheese, greek salad dressing

spring mix salad greens, tomatoes, chopped, red onion, halved and thinly sliced, greek olives, chopped peeled cucumber, olive oil, lemon juice, minced fresh oregano or 1 tsp dried oregano, garlic clove, minced, salt, pepper, crumbled feta cheese

bow tie (farfalle) pasta, greek salad dressing, mayonnaise, radishes, finely chopped, cucumber, peeled and chopped, garbanzo beans, drained, crumbled feta cheese

leg of lamb, bone in, head garlic, greek oregano, greek thyme, dried rosemary, olive oil, fresh lemon juice, dry red wine, salt and pepper, garlic, peeled, oregano, thyme, rosemary, black peppercorns, salt, olive oil, roasting potatoes, peeled and cut lengthwise into six wedges, olive oil, lemon juice, water, oregano, salt and pepper, garlic

grilled chicken, feta cheese (crumbled ), greek salad dressing, parmesan cheese (grated ), tofu shirataki noodles (spaghetti or angel hair shaped, or you may use regular pasta noodles as instead), tomato, diced, onion , sliced- amount as desired, cucumber , diced- amount as desired, salt, pepper

extra-virgin olive oil, fresh lemon juice, chopped pitted kalamata olives or other brine-cured black olives, dried oregano, loosely packed) thinly sliced romaine lettuce, diced seeded tomatoes, cucumber, peeled, halved, seeded, cut into 1/4-inch cubes, crumbled feta cheese (about 4 oz), pita breads, top 1 1/2 inches trimmed

ripe tomatoes, red onion, cucumber, green bell peppers or 1 yellow bell pepper, feta cheese, sliced (or crumbled ), dried oregano, sea salt, top quality extra virgin olive oil, dozen kalamata olives or 1 dozen green cretan olive, etc., pitted, pickled hot pepperoncini pepper (garnish ), water, anchovy (optional), capers (optional)

rustic bread approximately 12 inches in diameter, grilled red bell pepper, sliced into strips, grilled mushrooms, sliced, onion, sliced thick , then grilled, salad greens to almost fill bread cavity, cleaned and dried, olive oil , for tossing salad, lemon cut in 1/2

coarse salt, cracked black peppercorns, coarsely crumbled greek oregano, dried dill, extra-virgin olive oil

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)