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• Appetizers

Appetizer Platter

Homemade Hummus

Tzatziki Sauce

• Sides

• Roasted Lemon Red Potatoes
  

• Baking

• Sesame Seed Cookies

• Salads

• Orzo Salad
• Country Style Salad
  

 

Aegean Appetizer Platter

Helper Combination: Syros

• Romaine Lettuce
• Large Kalamata Olives
• Red Roasted Peppers
• Stuffed Grape Leaves (Dolmades)
• Sun Dried Tomatoes
• Your choice of cheese - chunked
  

Wash and dry 6-7 lettuce leaves and lay flat on a large platter.

Drain olives and arrange on one side of the platter in layers with the other ingredients listed.

Drizzle with infused or natural flavored olive oils for a simply colorful and tasty appetizer platter!

 

Country Style Salad

• 4 garden fresh tomatoes
• 1 cucumber diced
• 1 red onion cut into rings
• 1 jar Aegean Kalamata olives
• 1 red pepper - sliced
  
• 1 yellow pepper - sliced
• 1 teaspoon small capers
  
• 1 handful of fresh basil and oregano
• 2 hard boiled eggs cut into wedges. 
• 8 ounce sheep's Feta cheese cubed
• 1 teaspoon sugar
• 1 teaspoon sea salt

Dressing Preparation

Add 1 teaspoon sugar, pinch black pepper, 1/2 teaspoon of sea salt, 1/4 teaspoon oregano, 1/2 teaspoon basil, and 2 tablespoon white vinegar to a large mixing bowl. Whip until mixed.

Add one cup Kalamata extra virgin olive oil in a steady stream while mixing contents.

Salad Preparation

Place prepared vegetables and herbs in a bowl.

Pour desired amount of dressing over and toss.

Garnish with Feta cheese, olives, capers, and eggs.

Serve with fresh or toasted pita bread and addition dressing for dipping.

Homemade Hummus

Helper Combination: Milos

• 1 Can (15 oz) Chick peas - washed & drained
• 1 clove garlic
• 2-3 Tablespoons of lemon infused olive oil
• 4 Tablespoons of water
• Season with salt, pepper, dill, and oregano to taste

Place washed chick peas in bladed food processor and blend while adding the lemon infused olive oil at a steady pace.

Add minced garlic and continue to blend.

Add water one tablespoon at a time until a creamy consistency is reached.

Add salt, pepper, dill weed, and oregano to taste and blend some more.

Hummus is best served at room temperature. You can also serve with toasted pita bread wedges and/or cup up vegetables.

 

Homemade Tzatziki

Tzatziki is usually served with bread as an appetizer. It is also an essential part of any roasted or grilled foods, souvlaki, gyros, or spinach pie.

• 2 Cups Greek Yogurt
• 2 Tablespoons Chopped Dill
• 1 Small Cucumber (Peeled and coarse grated)
• 3 Cloves Chopped & Crushed Garlic*
• 2 Tablespoons Aegean Kalamata Extra Virgin Olive Oil
• 1 Tablespoon White Wine Vinegar
• 1 Pinch Sea Salt

Salt the grated cucumber. Allow to stand in water for a few minutes, then gently press out all the water.

Mix the Greek Yogurt and grated cucumber in a large mixing bowl.

Crush the garlic and add to the mixture.

Add chopped dill, olive oil, salt, and vinegar - mix well.

Cover bowl and place in refrigerator for at least one hour.

Before serving, decorate with fresh sprinkle of dill.

*Try substituting Aegean Garlic Infused Olive Oil instead of Kalamata olive oil. It may slightly change the consistancy but increase garlic flavor.

Orzo Salad

Helper Combination: Tinos

• 1 lb Orzo Pasta
• 2 Cups - Grape Tomatoes (Halved)
• 6 - 8 oz Feta Cheese
• 1 handful - Walnuts
• Oregano to taste (Fresh or Dried)
• Light Sale & Pepper
• 2 - Lemons - Fresh Squeezed Juice

While the Orzo pasta is cooking put all other ingredients in the bottom of a large mixing bowl. Be sure to mix while adding the olive oil.

At this point you can run Orzo pasta through cold water to chill down if you'd like to serve cold.

Otherwise, add the other ingredients to your warm Orzo.

Taste the salad. If it lacks - you can add some Lemon Infused Olive Oil or add more salt & pepper.

Variations:

         Add:

• Sliced black olives
• Fresh spinach
• Crispy bacon pieces for additional flavor

Roasted Lemon Red Potatoes

An excellent side dish that goes great with any roasted, broiled, or grilled foods.

• 2 lbs Red Potatoes (wash & dry) cut into fingers
• 1 Tablespoon Aegean Oregano
• 1 Tablespoon Aegean Rosemary
• 3 Ounce Lemon Juice
• 1 Half-teaspoon of Aegean Black Pepper
• 1 Teaspoon of Sea Salt
• 1 Cup of Aegean Kalamata Olive Oil (Pure or Extra Virgin)
• 1 Tablespoon Chicken Base

Excluding the potatoes, mix all ingredients in a large mixing bowl. Once consistent, mix in the sliced potatoes. Toss until evenly covered.

Place potatoes into baking tray and cover with foil and seal.

Let potatoes rest in room temperature for at least 3 hours.

Preheat oven to 400 F (204 C). Once heated, place covered tray into oven for 40 minutes.

After 40 minutes, remove cover and stir contents gently.

Continue to bake until potatoes are tender (approx 30 minutes).

 

Sesame Seed Cookies

• 6 Cups All-Purpose Flour
• 1 ½ cup
• 4 Eggs
• 8 Teaspoons baking powder
• 2 Teaspoons of vanilla extract
• ½ cup of Milk
• 1 ½ cup of Sugar

Mix all ingredients together. Shape into small or medium sized logs about 1.5 inches in length and 1 inch in diameter.

Dip in Milk and roll in sesame seeds. Be sure to get amble coverage of seeds on your cookies.

Bake at 375 F on ungreased cookie pan for 35 to 40 minutes or until golden brown.

Sprinkle with powdered sugar before serving.

Makes about 100 cookies.

Variations:

          Add:

• Macadamia nuts
• Chocolate Extract for unique flavor