It's Greek to Me

Greek Marinade or Salad Dressing

Recipe adapted from Our Best Bites

This makes enough for 6 families. Have ½ pint mason jars on hand, and just pour to within an inch of the top of each jar. This marinade keeps well for several weeks.

1/2 c. freshly squeezed lemon juice

1/2 c. white vinegar or white wine vinegar

1 teaspoon and 1 tablespoon sugar

1 teaspoon kosher salt

1 teaspoon Lowry’s seasoned salt

1 teaspoon red pepper flakes (blended, this will be subtle)

1/2 teaspoon freshly ground black pepper

8 cloves garlic, peeled

1 cup salad oil (olive preferred)

1 cup crumbled feta cheese

1 ½ teaspoons Italian seasoning

¾ teaspoon dried oregano

In the jar of a blender, combine all the ingredients. Blend until smooth. If possible, refrigerate for at least an hour before serving. It may separate, so shake the jar just before pouring. Use as a marinade for raw meats such as chicken, lamb, or flank steak or pour over meat after it is cooked. It is especially good poured over rotisserie chicken just before serving.

Meal suggestions:

1. Make pita pocket sandwiches, with olives (kalamata for the adventurous, black for most of the family), pepperoncinis, romaine lettuce, tomatoes, and extra crumbled feta cheese tucked in the pita bread and then topped with Tzatiki Sauce.

2. Make Greek-style Pizzas using the toppings listed for pocket sandwiches on Pita flat bread, a new product widely available. Add Tzatiki sauce on top or use as a dip for the pizza.

3. Make a big salad with crisp Romaine, pepperoncinis, kalamata or black olives, tomatoes, homemade croutons, peeled and sliced cucumbers, and crumbled feta, plus the cooked, marinated meat of your choice.

Tzatziki

Enough for six families to share

This is a wonderful topping for meat marinated in the Greek recipe above. Put it all in a half pita bread for a sandwich, or on top of a Greek-style Pizza.

Recipe adapted from Allrecipes.com

1 16 ounce plain Greek yogurt

2 cloves garlic, minced

1 tablespoon lemon juice

3 green onions, sliced or ¼ cup diced red onion

2 teaspoons dry dill weed

Kosher salt and freshly ground black pepper, to taste

1 English cucumber, unpeeled and grated

Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.

Diana