Serves 8
The meaty texture of the eggplant, the sweetness of the red peppers and the brininess of the capers create a dish full of flavor that could easily be served as a tasty side.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Preheat broiler.
2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Broil 30 minutes or until blackened, turning frequently. Cool eggplant slightly; peel and chop.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
4. Combine eggplant, bell pepper, onion, and remaining ingredients in a medium bowl; toss well.
Cooking Light AUGUST 2009
Use thick, Greek-style yogurt in this dish, pronounced "dzah-DZEE-kee."
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Combine all ingredients in a medium bowl, stirring well.
Cooking Light AUGUST 2009
Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread. Make up to two hours ahead so tastes can meld.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.
2. Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.
Cooking Light AUGUST 2009
With just 50 calories, this healthy salad is a must-have at your dinner table. Kefalotyri is a hard, salty Greek cheese that adds the perfect zest of flavor (Parmigiano-Reggiano can sub in a pinch).
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Preheat oven to 425°.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a baking dish; bake at 425° for 1 hour and 10 minutes or until tender. Cool; peel and cut into 1/4-inch-thick slices.
3. Combine vinegar, oil, salt, and pepper, stirring with a whisk. Arrange beet slices in a single layer on a platter. Drizzle beets with half of vinegar mixture.
4. Combine remaining vinegar mixture and arugula in a large bowl; toss gently to coat. Top beets with arugula mixture. Sprinkle with cheese.
Cooking Light AUGUST 2009
This fresh, simple salad highlights popular Greek ingredients such as tomatoes, cucumber, pita bread, and mint, all coated in a pleasantly tart lemon juice dressing. Serve immediately to prevent the bread from becoming too soggy.
1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add tomato and remaining ingredients; toss gently to coat. Serve immediately.
Cooking Light AUGUST 2009
We use frozen artichoke hearts for convenience. Use fresh baby artichoke hearts, if you like, but blanch them first in boiling water with lemon juice for eight minutes or just until barely tender; quarter and arrange on skewers. Serve with Tzatziki.
1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a small bowl; stir well with a whisk.
3. Thread artichoke hearts, eggplant, and tomatoes alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 6 minutes or until tender, turning frequently. Place skewers on a platter; brush with juice mixture. Sprinkle with salt and pepper. Serve with lemon wedges, if desired.
Cooking Light AUGUST 2009
Toasting the spices before grinding them brings out their oils and makes them more potent.
1. Prepare the grill to medium-high heat.
2. Thread chicken pieces evenly onto 16 (6-inch) skewers.
3. Place cumin and coriander in a small nonstick pan over medium heat; cook 1 minute or until toasted, stirring frequently. Place spice mixture in a spice or coffee grinder; pulse 3 times or until coarsely ground. Combine ground spices, 1/4 teaspoon salt, paprika, 1/4 teaspoon black pepper, and crushed red pepper in a small bowl, stirring with a whisk. Spread spice mixture onto a large plate; lightly roll each skewer in spice mixture.
4. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onions, lemon juice, oil, and garlic in a small bowl; stir well with a whisk.
5. Place skewers on grill rack coated with cooking spray. Grill 8 minutes or until done, turning occasionally. Arrange skewers on a platter; drizzle with juice mixture. Serve with lemon wedges, if desired.
Cooking Light AUGUST 2009
Serve at room temperature.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add yellow onion to pan; cook 4 minutes, stirring occasionally. Add green onions, rice, and nuts; cook 2 minutes, stirring frequently. Stir in 1/2 cup water and next 6 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until liquid is absorbed. Remove from heat; cool. Stir in lamb.
2. Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
3. Spoon 1 tablespoon rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Place stuffed grape leaves, seam sides down, in a vegetable steamer. Steam 1 hour and 30 minutes.
Cooking Light AUGUST 2009
Add this tasty hot dish to your spread.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 7 minutes, stirring occasionally. Add tomato and next 5 ingredients (through crushed red pepper); bring to a boil. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Sprinkle with black pepper. Divide mussel mixture evenly among 8 shallow bowls. Sprinkle with feta and garnish with dill sprigs, if desired. Serve immediately.
Cooking Light AUGUST 2009
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