Avgolemono Soup (Greek Lemon Chicken Soup)

 

This recipe yields a velvety, bright, and deeply comforting soup. The key is the tempering process, which transforms the eggs and lemon into a creamy sauce without using any dairy.

Serves 6-8

• 10 cups chicken broth (high quality)

• 1 cup dry orzo (regular or Gluten-Free)

• 6 large eggs, separated (room temperature)

• 6 lemons, juiced (about 1 to 1.5 cups)

• 1 cup cooked chicken, shredded or cubed

• To taste: Salt and white pepper

• Optional: Fresh dill for garnish

In a large pot, bring the chicken broth to a boil. Add the orzo and a pinch of salt. Reduce heat to medium and simmer until the orzo is al dente (usually 8–10 minutes). Once cooked, turn the heat to the lowest setting.

While the orzo simmers, separate your eggs.

• In a large bowl, hand beat the egg whites until they are frothy.

• Whisk in the egg yolks until combined.

• Slowly pour in the lemon juice while continuing to whisk.

To prevent the eggs from curdling, you must warm them up gradually: Use a ladle to slowly scoop about 2 cups of the hot broth from the pot. In a slow, steady stream, whisk the hot broth into the egg/lemon mixture. Whisk constantly to ensure the eggs stay smooth and creamy.

Slowly pour the tempered egg mixture back into the main pot with the orzo and remaining broth. Stir gently over low heat for 1–2 minutes until the soup thickens slightly and coats the back of a spoon.

Note: Do not let the soup boil once the eggs are added, or it may separate.

Stir in the cooked chicken. Season with salt and white pepper to taste. The white pepper is essential here as it blends into the pale color of the soup while providing a gentle heat.

Serve immediately in deep bowls. Top with a crack of fresh white pepper and a sprinkle of fresh dill. If the soup sits and thickens too much (as orzo tends to absorb liquid), simply thin it out with a splash of warm broth or water when reheating.

Red Wine Braised Pot Roast

 

• 3 lb. boneless beef shoulder roast, tied

• Kosher salt and freshly ground black pepper

• 3 tbsp. extra-virgin olive oil

• 1 medium yellow onion, halved and thinly sliced

• 2 large carrots, cut into 1” pieces (for the braise)

• 3 large rib celery, cut into 1” pieces

• 3 garlic cloves, chopped

• 1 (750 ml) bottle dry red wine

• 1 c. low-sodium beef broth

• 1 ½ tsp. dried thyme (replaces fresh)

• 1 tsp. dried rosemary (replaces fresh)

• 1 ½ lb. small mini gold potatoes

• 2 tbsp. cornstarch (mixed with 2 tbsp. cold water)

• 1 tbsp. Gravy Master

Preheat your oven to 300°F. Season the beef generously with salt. Heat 2 tablespoons of oil in your Dutch Oven over high heat. Sear the beef for about 12 minutes, turning occasionally until a deep golden crust forms on all sides. Remove the beef to a plate.

Add the remaining 1 tablespoon of oil over medium heat. Add the sliced yellow onion, the carrot pieces, and the celery. Cook for 3 minutes until the onion is translucent. Stir in the garlic and cook for 1 minute until fragrant.

Return the beef and its juices to the pot. Add the red wine, beef broth, dried thyme, dried rosemary, and 2 teaspoons of black pepper. Bring the liquid to a rolling boil on the stovetop. Cover with the lid and transfer to the oven.

After the beef has cooked for 2 ½ hours, carefully remove the pot from the oven. Add the mini gold potatoes into the liquid around the roast. Cover and return to the oven for another 45 minutes, or until both the beef and the potatoes are fork-tender.

Remove the beef and vegetables to a platter and tent with foil to keep warm.

• Strain: Strain the cooking liquid through a fine sieve into a bowl, discarding the mushy mirepoix solids. Return the liquid to the Dutch Oven.

• Thicken: Bring the liquid to a simmer over medium-high heat. Whisk in the cornstarch slurry (cornstarch mixed with water) and the 1 tbsp. Gravy Master. Season with salt and pepper.

• Simmer: Let the sauce bubble for 1–2 minutes until thickened and glossy.

Slice, cube or shred the beef. Arrange on the platter with the potatoes and carrots. Pour the rich gravy over the meat or serve it on the side.

Honey-Sriracha Roasted Eggplant

 

• 2 medium eggplants, diced into 1-inch cubes (skin on)

• ¼ cup soy sauce (or coconut aminos)
• ¼ cup honey
• 
1–2 tbsp Sriracha (adjust based on heat preference)

• 1 tbsp lime juice
• 1–2 cloves garlic, minced

• 1 tbsp olive oil (helps with crisping)

Preheat your oven to 400°F. 

Line a large, rimmed baking sheet with parchment paper or non-stick foil.

In a large mixing bowl, whisk together the soy sauce, honey, Sriracha, lime juice, minced garlic, and olive oil until smooth.

Add the diced eggplant to the bowl. Toss thoroughly until every piece has absorbed some of the marinade and is well-coated.

Spread the eggplant onto the prepared baking sheet in a single layer. Avoid overcrowding; if the pieces are too  close, they will steam instead of crisping.

Bake for 30 minutes or longer.

Toss the eggplant halfway through the cooking time to ensure even browning.

Finish: Remove from the oven once the edges are dark brown and slightly crispy, and the sauce has thickened into a sticky glaze.

Zucchini, Onion, & Feta Frittata

 A light, savory, and protein-packed meal finished with fresh herbs.

Prep time: 10 mins | Cook time: 15–20 mins | Servings: 2–3

• 4 large eggs
• 1/4 cup heavy cream
• 2 medium zucchini, large diced (or sliced)
• 1 medium onion, sliced 
• 2 cloves garlic minced
• 1/2 cup feta cheese, cubed or crumbled
• 2 tbsp olive oil
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper (to taste)
• Fresh parsley, for garnish

Instructions

1. Prepare the Egg Mixture: In a bowl, whisk together the eggs, heavy cream, Italian seasoning, and black pepper. Set aside. (Note: Skip the salt, as the feta will provide enough).

2. Sauté the Aromatics: Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced onions and sauté until they are slightly golden and translucent.

3. Cook the Zucchini: Add the diced zucchini to the skillet. Continue to cook until the zucchini is softened and has picked up a bit of color.

4. Incorporate Cheese: Add the feta cubes to the skillet and stir gently until just combined with the vegetables.

5. Set the Base: Pour the egg mixture evenly over the vegetables and cheese. Reduce the heat to low and cover the skillet. Cook for 3–5 minutes until the edges are set.

6. Finish in the Oven: Transfer the skillet to the oven (under the broiler or at 375°F until the center is firm and the top is a light golden brown.

7. Garnish and Serve: Remove carefully from the oven. Top with a generous handful of fresh parsley before slicing.

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Tips for Success

• Skillet Choice: Ensure you use a cast-iron or stainless steel skillet that is oven-rated.

• Vegetable Moisture: If the zucchini releases a lot of water, let it cook off slightly before adding the eggs to prevent a soggy frittata.

SHORT RIBS IN RED WINE & HERB SAUCE

Perfect for a cold winter day! 

• 3/4 cup Dry Red Wine (Cabernet, Merlot, or Pinot)
• 3/4 cup Beef Broth
• 1.5 tbsp Tomato Paste
• 2 cloves Garlic, minced
• 3/4 tsp Dried Thyme or Rosemary
• Salt to taste
• 1/2 tsp Black Pepper
• Carrots and Celery (optional)

1. Preheat oven to 300°F. In a medium size bowl mix together all sauce ingredients.
2. Wash and pat dry Short Ribs with a paper towel. Place them in a 13 X 9 baking dish and season them generously with salt and pepper.
3. Pour sauce over Short Ribs turning them once or twice to evenly coat. Cover with aluminum foil and place in preheated oven.
4. Cook Short Ribs for 2 ½ hours, (at the 1 hr. mark add the vegetables) remove foil and continue to cook for 20-30 minutes. Beef should be tender and easily separate from bones.

Pantesca Salad

Pantesca Salad  is a typical dish of the island of Pantelleria, known for its caper production, a key ingredient. It combines tomatoes and potatoes, with red onions, olives and capers, tossed with oregano laced dressing.

• 1 ½ lb potatoes
• 1 large red onion
• 2 tablespoons vinegar
• About 3 ½ oz pitted olives
• About 16 oz cherry tomatoes
• 2 tablespoons capers
• Dried oregano, to taste
• Fresh basil, to taste
• Salt, to taste
• Extra virgin olive oil, to taste

1. Boil the potatoes in salted water until tender, or wrap them in aluminum foil and bake them in an oven at 400°F for about 30 minutes, or until they re soft when pierced with a fork.
2. While the potatoes are cooking, thinly slice the red onion. Place the sliced onion in a bowl and add the 2 tablespoons of vinegar. Let it marinate for about 10 minutes; this will help mellow its strong flavor.
3. Once the potatoes are cooked and cool enough to handle, peel and slice them into regular, bite-sized pieces. Add them to the bowl with the marinated onion and vinegar.
4. Halve the tomatoes and add them to the bowl. Finely chop the olives and add them, along with the well-rinsed capers. Add a generous pinch of dried oregano and a few fresh basil leaves, torn by hand.
5. Season the salad with salt to your liking. Drizzle generously with extra virgin olive oil.
6. Mix all the ingredients well to ensure everything is evenly coated and combined. Let the salad rest for a few minutes before serving. This allows the flavors to meld together.

VEGETARIAN STUFFED ZUCCHINI BOATS

Here’s a flavorful Stuffed Zucchini Boat recipe using your ingredients—perfectly balanced with hearty vegetables, creamy cheese, and protein-packed chickpeas. 

• 2 tbsp olive oil, divided
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small bell pepper (any color), diced
• 1 cup fresh spinach, chopped
• 1/2 cup diced carrot
• 1/2 cup diced sweet potato
• 3/4 cup canned chickpeas, drained and rinsed
• Salt & pepper, to taste
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1/2 cup pearl mozzarella balls

1. Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease a casserole dish.
2. Prepare zucchini boats:
• Scoop out the centers with a spoon to make a shallow "boat" (reserve pulp for filling if desired).
• Brush zucchini with 1 tbsp olive oil and season with a little salt and pepper.
• Place cut-side up on the baking sheet and roast for 10 minutes, just to soften slightly.
3. Make the filling:
• While zucchini pre-bakes, heat 1 tbsp olive oil in a large skillet over medium heat.
• Add onion, garlic, and carrots. Sauté for 3–4 minutes until starting to soften.
• Stir in sweet potato and cook for 5–6 minutes, until nearly tender.
• Add bell pepper, spinach, and chickpeas. Season with salt, pepper, and red pepper flakes if using.
• Cook until spinach wilts and mixture is warmed through—about 2–3 minutes.
• Optional: Stir in the reserved zucchini pulp (finely chopped) and cook until moisture is reduced.
• Remove from heat and mix in Parmesan cheese.
4. Stuff and bake:
• Spoon the veggie-chickpea mixture into the zucchini boats generously.
• Top each boat with a few pearl mozzarella balls.
• Return to oven and bake 15–18 minutes, until cheese is melted and zucchini is tender.
5. Finish and serve:
• Optional: Broil for 2–3 minutes to lightly brown the cheese.
• Garnish with extra Parmesan or fresh herbs like parsley or basil if desired.