Greek Festival Friday Roseland, NJ

Items being demonstrated this evening, hope to see you all there!
www.roselandgreekfest.com

FETA HUMMUS

2 15 ounce cans garbanzo beans

1/2 cup of olive oil

1/2 cup of tahini

1/4 cup of lemon juice

1 tablespoon of minced garlic

1/4 cup of feta cheese crumbles

TT of paprika

TT Salt & pepper

PROCEDURE:

In blender, put in olive oil, tahini, garlic, lemon juice and feta.

Drain both cans of beans and put drained beans in blender.

Sprinkle paprika, salt and pepper on top.

Blend until you get desired grainy consistency

Pour into serving dish, drizzle olive oil over and sprinkle paprika.

Serve with sliced zucchini, pita, crudité, bread, or all!

Panzanella Salad

6 cups Italian bread, cubed and roasted in oven                                               1 bag double washed baby spinach                               

 1/3 cup olive oil                                                                                                                       TT grated Parmesan Cheese                                               

 salt and pepper to taste                                                                                              3 cloves garlic, minced

 1/4 cup olive oil                                                                                                             2 tablespoons balsamic vinegar

 4 medium ripe tomatoes cut into wedges                                                               3/4 cup sliced red onion

 5 basil leaves, shredded                                                                                              1/2 cup pitted and halved green olives

 1 cup fresh mozzarella, cut into bite-size pieces

Makes enough for 4

Procedure:

In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.

Whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese, add  together the bread, tomatoes, onion, basil, olives, and mozzarella cheese.  Top with grated cheese and olive oil to finish

Chicken Mango

 

4 boneless chicken breasts Pounded

1 cup mango diced

1/3 cup balsamic vinegar

2 tablespoons olive oil

TT red green yellow peppers diced

TT diced red onion

TT cooked white corn

TT Dijon Mustard

Fresh chopped parsley (garnish)

TT lemon juice

Kosher salt and freshly ground black pepper

Directions:

1. Marinate Chicken in olive oil, Dijon lemon and balsamic vinegar, overnight.

2. Grill and make some nice marks

3. Topping, add peppers, onions, corn & mangoes in vinaigrette mixture and toss well

4. Slice chicken on the bias, and top with  pepper mango, corn mixture, finish with lemon and fresh parsley.

5. Goes great with pasta or rice

Fresh Berries with Greek Yogurt and Balsamic

Mise en place serves 4

2 cups strawberries, blueberries, rasberries

2 tablespoons real maple syrup

2 teaspoons aged balsamic vinegar

15 ounces Greek yogurt

2 tablespoons honey

A few mint leaves

Fresh ground pepper

Procedure:

1 Wash the strawberries and slice them. In a small bowl, mix the berries with 2 tablespoons maple syrup and 2 teaspoons balsamic vinegar. Let macerate for about 30 minutes, stirring occasionally. Prior to serving, add a few grinds of fresh pepper.

2  In a small bowl, combine Greek yogurt and about 2 tablespoons honey, or more or less to taste.

3 Garnish with fresh mint leaf.

4  To serve, place a dollop of the yogurt in a bowl. Top with berries and mint.