*tap tap tap* Is this thing on? I feel like it’s been forever since I shared a recipe here, even though it’s only been a few weeks. Things have just been insanely busy. I have a bunch of new recipes that I can’t wait to share with you – I just need to find the energy to type them up! 

Since I’ve last checked in, my cookbook officially came out! You can buy it on Amazon or Barnes and Noble.  

I’ve been busy promoting my own book, but a few of my friends have published books recently, too! Today I’m sharing a Millet and Chicken Greek Salad from The Gluten-Free Instant Pot Cookbook, written by Jane Bonacci (The Heritage Cook). This book has sooooo many recipes and they all look delicious. 

This millet salad immediately caught my eye. I love Greek flavors, and this recipe hits all the right notes. Kalamata olives and feta make just about anything taste awesome, am I right? 

What is millet? 

This salad is made with millet, a whole grain that I absolutely love. Millet is harvested from seeded grasses that traditionally grow in Asia and Africa. It can be ground into flour, puffed into a cereal, or eaten as porridge. 1 cup of cooked millet has about 200 calories, 6 grams of protein, and 2 grams of fiber. 

To me, millet tastes like a dead-ringer for couscous – I usually forget that I’m actually eating a whole grain when I make it. It’s great as a side dish or made into an easy grain salad like this one. 

I had never cooked millet in an instant pot before, but I love how it came out. It only takes about 15 minutes and is super moist and flavorful. 

I also love using puffed millet to add a light and airy element when I make homemade granola bars.

How to Make Gluten-Free Millet and Chicken Greek Salad

This millet salad is so easy to make! Start by sauteeing some onion and red bell pepper. Next, you’ll add the millet, chicken stock, or oregano and cook under high pressure for 9 minutes. 

This gives you plenty of time to prepare the remaining ingredients and mix up a quick lemon vinaigrette that gives this salad a ton of flavor. 

When the millet is finished cooking, you’ll stir in baby spinach so it can wilt. Then, let everything cool down before stirring in cucumbers, tomatoes, olives, and sliced onion and topping it all off with feta and parsley and that delicious dressing.

The recipe calls for cooked chicken, which makes it a great way to repurpose leftovers. There’s a recipe for classic “baked” chicken made in the instant pot that would be perfect, but I had leftover buttermilk roast chicken in the fridge that I used. 

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Millet and Chicken Greek Salad

Millet is a gluten-free grain that's similar to couscous or quinoa, with a touch of nuttiness in every bite. When combined with these Greek-inspired ingredients, it makes a delightful salad that wakes up your tastebuds and is perfect for summer picnics or potlucks all year long.

Course Healthy One Pan Recipes

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Additional Time 8 minutes minutes

Total Time 31 minutes minutes

Servings 4 servings

Author Lauren Keating

Ingredients

For the salad

• 2 tablespoons 30 ml vegetable or olive oil
• ½ cup 80 g very finely chopped onion
• 1 red bell pepper cored, seeded, and very finely chopped
• 1 cup 175 g millet, rinsed well and drained
• ½ teaspoon kosher or fine sea salt
• t½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 cup 235 ml water
• ¾ cup 180 ml chicken stock (page 213) or water
• 1½ cups 60 g baby spinach leaves, rinsed very well, shaken dry
• 1 small cucumber peeled and finely chopped
• ⅓ cup 35 g chopped olives, preferably Kalamata
• ⅓ cup 50 g quartered cherry tomatoes
• ½ small red onion very thinly sliced
• 1½ cups 210 g cooked chicken (see page 128), cut into small cubes or shredded, at room temperature

For the dressing

• ⅓ cup 80 ml extra virgin olive oil
• 2 tablespoons 30 ml freshly squeezed lemon juice
• 1 to 2 tablespoons 15 to 30 ml red wine vinegar, to taste
• ½ teaspoon kosher or fine sea salt
• ¼ teaspoon freshly ground black pepper

For topping

• 2 tablespoons 6 g finely chopped fresh parsley
• ¼ cup 38 g crumbled feta cheese (optional)

Instructions

• Press Sauté and heat the vegetable oil in the inner pot of your electric pressure cooker. When it is shimmering, add the chopped onion and bell pepper and cook, stirring, for 4 minutes, or until the onion is slightly softened. Add the millet. Sprinkle with the salt, pepper, and oregano, then pour in the water and stock, stirring to be sure nothing is stuck to the bottom of the pot. Press Cancel.
• Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 9 minutes. When it is finished, release the pressure naturally for 8 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.
• Remove the lid, rake the grains with a fork, and transfer to a large bowl. Add the spinach to the bowl, stir it into the millet, and let the steam wilt the greens. Set aside to cool to room temperature, tossing occasionally with forks to help keep the millet from clumping. When cooled, stir in the cucumber, olives, tomatoes, red onion, and chicken.
• Dressing
• In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper. Pour half the dressing over the salad, tossing to coat all the ingredients. Taste and adjust the seasonings; add the remaining dressing if desired and toss again. Sprinkle the parsley and feta over the top and serve.

Notes

Reprinted with permission from the Gluten-Free Instant Pot Cookbook

This post has been sponsored by ShopRite Supermarkets. All thoughts and opinions are my own.

When Shawn and I were in DC earlier this summer, we walked passed one of my favorite Spanish restaurants while we were looking for a place to sit down and eat lunch in between museums. We ended up going for noodles instead, but I haven’t been able to shake my craving for tapas ever since.

There’s only one Spanish restaurant that I know of here in Albany and they only do tapas on their bar menu. So, I finally took matters into my own hands and made a tapas-inspired spread for dinner one night.

We had air fried patatas bravas, devils on horseback, sliced chorizo, and, my favorite of the night, this simple artichoke, olive, and Manchego salad.

I headed to ShopRite Supermarket for ingredients because they always have a really good selection of international products at affordable prices. I knew I’d be able to find the Manchego cheese that I wanted there. It also gave me the opportunity to check out their new ShopRite Trading Company products.

ShopRite Trading Company launched earlier this year and features artisanal products inspired by Asian, Indian, Greek, and Latin cuisines, which are imported from Italy, Ecuador, Spain, Greece, and more! I love experimenting with cuisines from other cultures, so I was really excited to give these products a whirl. They have everything from olive oils to cooking sauces to marinated artichoke hearts. You can find them in almost every aisle of ShopRite Supermarket – look for the black ShopRite Trading Company logo on the bottom right corner of the label.

For this tapas-style artichoke and olive salad, I used ShopRite Trading Company Imported from Greece Marinated Mixed Olives, STC Imported from Peru Marinated Artichoke Hearts Quarteredquartered marinated artichoke hearts imported from Peru,  and STC Imported Italian Extra Virgin Olive Val Di Marza PDO from Sicilyextra virgin olive oil from Sicily. I also grabbed a box of STC Rosemary Flatbreads to serve with the olives.

To make the salad, I made a simple marinade by heating a little olive oil with garlic and lemon zest. This infuses the oil with flavor and makes a really delicious base for your dish. I threw in a few red pepper flakes for heat and a splash of sherry vinegar for acidity. I poured the marinade over the drained artichokes and olives, then added in some shaved Manchego cheese and fresh parsley.

You can eat this appetizer right away  – it’s delicious when the oil is still a little warm  – or serve it at room temperature. The oil solidifies when it’s refrigerated, so if you want to make it ahead of time, be sure to pull it out of the fridge about an hour before you want to eat to let it come up to room temperature.

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Marinated Artichoke and Olive Appetizer

Servings 10

Author Lauren Keating

Ingredients

• 2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
• 2 garlic cloves thinly sliced
• 1 lemon zested
• 1 teaspoon red pepper flakes
• 1 Tablespoon sherry vinegar
• 1 small jar ShopRite Trading Company Marinated Artichoke Quarters drained
• 1 jar ShopRite Trading Company Marinated Mixed Olives drained
• 2 ounces Manchego cheese shredded
• ¼ cup fresh parsley chopped
• ShopRite Trading Company Flatbreads for serving (optional)

Instructions

• Add the olive oil to a small pot set over medium heat. When the oil starts to shimmer, add the garlic and lemon zest. Cook 2-3 minutes or until the garlic begins to turn golden. Immediately remove the pot from the heat and stir in the pepper flakes and vinegar. 
• In a medium bowl, combine the artichoke quarters and olives. Pour the oil mixture over the salad and mix well. Gently stir in the Manchego and parsley. 

Notes

The marinated mixed olives have pits. You can use an olive/cherry pitter to remove them before making this recipe or be sure to have a bowl/napkin available for your guests to discard their pits into. 

More healthy snack recipes you’ll love:

• 
  Baba Ganoush (Eggplant Dip)
• 
  Healthy Pumpkin Pie Smoothie
• 
  Dilly Beans Recipe

I created this recipe for my client, California Prunes, through Kitchen PLAY.

When was the last time you had a prune? Can you remember?

I go through phases with them – I’ll either eat them like they’re going out of style or I’ll completely forget that they even exist. Which is a shame, because they’re really good! I remember going to brunch one time when I was really little – maybe 6 or 7 – and basically throwing a temper tantrum because I wanted prune juice with my blintzes. I was a real joy as a child.

I’ll admit that I’ve been in the forgetting prunes exist phase for a while, but when the opportunity to work with California prunes arose I was like “oh yeah, I like those!” and now I’m back to eating them like it’s my job. Which, in a weird way, it is.

Prunes are a natural fit for baked goods – they’re an awesome addition to oatmeal cookies and are delicious paired with chocolate – but they’re also great in savory recipes.

In this meatball recipe, the prunes cook down and help thicken the gravy and add a subtle sweetness that balances out the more savory elements. I also added wine and lemon juice to keep the flavor of the dish bright and stirred in a smattering of pine nuts for texture. It’s so flavorful that you won’t believe it comes together in just 20 minutes!

For maximum flavor, I used a combination of beef and pork for these meatballs. You can do the same or use your favorite meatball recipe. In a pinch, you can even use premade meatballs from the butcher case for a super easy weeknight meal – when it comes down to it, this recipe is all about that delicious gravy.

Did you know that some of the highest quality prunes in the world come from California? There are 800 prune growers and 29 prune packers that have perfected growing and harvesting techniques that help make California prunes recognized worldwide. 45,000 high production acres, concentrated in the Sacramento and San Joaquin valleys, produce almost all of the U.S. supply of prunes.

In addition to being tasty, prunes also have some great health benefits. A single 100 calorie serving has 3 grams of fiber and no fat, sodium, or cholesterol. They also contain polyphenols, which act as antioxidants in the diet. The fiber is great for digestive health and also for making you feel full – they make a great mid-afternoon snack that keeps me satisfied until dinnertime.

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North African Meatballs with California Prunes and Pine Nuts

Servings 4

Calories 528kcal

Author Lauren Keating

Ingredients

• ½ pound lean ground beef
• ½ pound ground pork
• 1 egg beaten
• 1 cup Italian seasoned bread crumbs can use gluten-free
• 4 cloves garlic minced (divided)
• 1 yellow onion minced (divided)
• 1 Tablespoon Italian seasoning
• 2 Tablespoons avocado oil or olive oil
• ½ cup dry white wine
• 2 cups chicken stock
• 10 prunes quartered
• 1 lemon juiced
• ⅛ cup pine nuts
• 1 handful chopped parsley
• Optional: plain Greek yogurt and lemon wedges for serving

Instructions

• Combine the beef, pork, egg, breadcrumbs, 1 clove garlic, 1/2 the onion, and Italian seasoning in a large bowl. Use your hands to mix everything together, taking care not to overwork the meat. Divide into 12 rounds.
• Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook for 3 minutes on each side, or until browned. Transfer to a plate. 
• Add the remaining onion and garlic to the skillet and cook 2-3 minutes, or until softened. Stir in the wine, if using, and cook until nearly all evaporated, scraping up any browned bits from the bottom of the pan. Whisk in the chicken broth and lemon juice. Add the meatballs and prunes and bring to a simmer. Cook 20 minutes, or until the meatballs are cooked through and the sauce is reduced. 
• Season to taste with salt and pepper. Stir in the pine nuts and sprinkle with parsley. If desired, serve with yogurt and lemon wedges. 

Notes

If you prefer, you can use 1 pound of beef instead of half beef and half pork. 

For a gluten-free version, use gluten-free bread crumbs and serve over rice. 

Nutrition

Calories: 528kcal | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 95mg | Fiber: 1g | Sugar: 6g

I created this recipe for my client, National Honey Board. Thank you for supporting the products that keep me inspired in the kitchen and help make Healthy Delicious possible.

The first time I remember eating really good baklava was back when I was in college. I was in DC for the semester and we went to an event at one of the embassies (I wish I could remember which one!) where they had a plate of it out. I was hooked from the first bite and proceeded to eat an embarrassing amount.

Fast forward a few years and I thought I must have dreamed up that baklava. I tried it several times since then but it didn’t do anything for me. It was too dry, too flaky, too nutty… just not the delicious baklava that I remembered. Then last year we tried a new-to-us Middle Eastern restaurant and I hit baklava gold. It was everything I remembered it being, and then some.

The difference was in the way the baklava was made. Instead of having layer upon layer of fillo and filling, it had one thick layer of filling sandwiched between just two layers of pastry. More filling and less fillo meant this baklava wasn’t as dry and crumbly as some of the others I’d tried. Plus it had the perfect amount of honey – enough to keep the filling moist and add that familiar flavor without being too sticky-sweet.

I don’t remember what gave me the idea of making apple baklava, but I knew it would be a winner. Apples + honey + walnuts are a match made in heaven! These baklava bites are perfect for fall but you can easily make them year-round.

Using fillo shells instead of sheets means these bite-sized baklava cups are incredibly easy to make. You don’t have to worry about defrosting the pastry or working with all of those delicate sheets – just pack the filling right into the frozen shells!

To keep things on the lighter side, I made a filling that’s about half diced apple and half traditional baklava filling. I added some flour to counterbalance the extra moisture I knew the apples would add (no one wants a soggy shell) and added some warm fall spices to give the recipe an apple pie-meets-baklava vibe.

While the baklava bites baked, I made a syrup by boiling down a combination of water and honey. Thinning out the honey this way allows it to seep into every nook and cranny of the baklava and make it super yummy. You can also flavor the honey syrup with other ingredients to infuse even more flavor into your dessert. I added lemon juice and cardamom, which complemented the apple and walnut filling perfectly.

You can use any kind of honey for these (did you know there are over 300 varietals in the US?!) but the color, flavor, and even aroma may differ depending on the nectar source of flowers visited by the honey bee. The colors may range from nearly colorless to dark brown, the flavor may vary from delectably mild to distinctively bold, and some have a more floral flavor than others. Visit honeylocator.com to find honey varietals near you. Play around with this recipe and let me know which type of honey is your personal favorite!

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easy apple baklava

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 15

Author Lauren Keating

Ingredients

• ½ cup chopped walnuts
• 1 tablespoon butter cut into 8 cubes
• 1 tablespoon sugar
• ½ teaspoon cinnamon
• ⅛ teaspoon vanilla extract
• 1 pinch salt
• 1 apple peeled and finely diced ( about 1/2 cup)
• 1 tablespoon flour
• 1 package mini fillo shells 15 shells
• ¼ cup water
• ¼ cup honey
• ⅛ teaspoon cardamom optional
• ½ lemon juiced

Instructions

• Heat your oven to 350ºF. Arrange the fillo shells on a baking sheet.
• Add the walnuts, butter, sugar, cinnamon, vanilla, and salt to a food processor or blender; process until the ingredients come together into a chunky dough. Combine the apples and flour in a medium mixing bowl. Add the walnut mixture; mix well.
• Pack about 1 heaping teaspoon of the apple-walnut mixture into each fillo shell. Bake for 10 minutes.
• While the baklava bakes, combine the water and honey in a saucepan. Bring to a boil, then simmer for 8-10 minutes or until reduced to a thin syrup. Stir in the cardamom and lemon juice.
• Carefully spoon the syrup over the baked baklava, letting it seep into the walnut filling.
• Refrigerate until ready to serve.

I created this recipe for my client, Sabra. Thank you for supporting the brands that keep me inspired in the kitchen.

May 13 National Hummus Day, and Sabra challenged me to create a healthy, vegetarian appetizer or snack to help celebrate.

A few days ago, we were talking about grilled pizzas and how easy they are to make and how the grill adds a hint of smokey flavor that makes them really special.

I’ve already used hummus as sauce on pasta and as a stand-in for cheese in flautas, so I had a feeling that it would also work well on pizzas. Since I was already firing up the grill, I decided to top them with grilled vegetables – I’m in love with the combination of eggplant and zucchini lately. I love the contrast something cold on top of a hot pizza, so topping it all off with a salad just seemed like the right thing to do.

These grilled hummus pizzas were even better than I imagined it might be. They’re crispy, creamy, salty, spicy (if you want them to be) and all around awesome. Give them a try and let me know what you think!

These hummus pizzas will be great for backyard parties all summer long. You can prep everything ahead of time and let guests assemble them while the main course cooks or whenever they start to feel snacky.

They’re so good that they may just become an “unofficial meal” of their own – and since they’re loaded with vegetables and have plenty of protein from the hummus, that’s totally ok.

I used Sabra‘s roasted red pepper hummus for these pizzas, because I know that flavor is a crowd favorite. I bet they’d also be delicious with sun dried tomato, basil pesto, or roasted garlic. Whichever you use, be sure to give it a good stir so you get some of those tasty toppings in each bite.

How to make hummus pizzas on the grill

Once you get the hang of it, making grilled pizzas is super easy and only takes a few minutes. If you don’t have a grill – or if it’s raining – I’ve also included directions for how to cook these hummus pizzas inside.

Start with a pound of pizza dough. To make it easier to work with, bring it to room temperature by leaving it on the counter for about an hour before you want it to cook. I like to divide my dough into four pizzas. That way, one pizza is the perfect size for a main course. You can also easily cut them into small pieces for an appetizer or snack.

if your grill has more than one burner, light just one of them. Rub the dough pieces with oil to keep them from sticking, and grill over direct heat for about 2 minutes on each side. Then slather them with hummus and move them to the other side of the grill for a minute so the hummus warms up a little. You can skip this step if you want, but I love how creamy the hummus gets when it’s a little warm.

While the dough cooks, prepare your vegetables. I toss them in olive oil, oregano, and red pepper flakes, then cook them right on the grill. A grill basket like this one keeps them from falling through the grates.

Once the vegetables are cooked, all that’s left is the assembly! Top each pizza with vegetables, then pile it high with arugula, feta, and kalamata olives. If you like a little more heat, you can also add peperoncini rings for a final touch! Eat the pizzas whole, or cut them into quarters and enjoy!

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Grilled Roasted Red Pepper Hummus Pizzas

Servings 8 as appetizer (4 as main)

Calories 239kcal

Author Lauren Keating

Ingredients

• 1 pound pizza dough
• 8 tablespoons roasted red pepper hummus
• 1 small eggplant cut into 1-inch cubes (about 1 cup)
• 1 small zucchini cut into 1-inch cubes (about 1 cup)
• ½ red onion cut into 1-inch pieces
• 1 Tablespoon olive oil
• 1 teaspoon dried oregano
• 1 generous pinch red pepper flakes
• 2 cups arugula
• 2 ounces crumbled feta
• 16 kalamata olives halved
• 1 teaspoon red wine vinegar
• 8-10 peperoncini rings optional

Instructions

• Prepare your grill for indirect cooking by turning one burner. Close the lid and let the grill heat to 500 degrees.
• Divide the dough into four equal pieces. Shape dough piece into 6-inch rounds. Brush with olive oil.
• Grill over direct heat until the top of each crust is dry and puffy and the bottom is lightly charred, 2-3 minutes. Flip and cook another 2-3 minutes. Spread each pizza with hummus and cook over indirect heat for 1-2 minutes, or until hummus is warmed through.
• Meanwhile, toss the eggplant, zucchini, and onion in olive oil. Season with oregano and red pepper flakes. Cook in a a grill basket for 6-8 minutes or until lightly charred.
• In a small bowl, combine the arugula, feta, and vinegar.
• Top each pizza with 1/4 of the grilled vegetables and some of the salad. Top with peperoncini rings, if desired.

Notes

To prepare these pizza inside, preheat your oven to 450ºF. Place a cast iron grill pan in the oven while it heats. Add the dough pieces to the heated pan and bake 3-4 minutes on each side. Spread with hummus and return the the oven for 2 minutes.

Nutrition

Calories: 239kcal | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 513mg | Fiber: 5g | Sugar: 3g

Last week, I got a super strong crazing for tzatziki sauce. I couldn’t stop thinking about it! Eventually, I knew I needed to give in and make a Greek-inspired dinner. At first I thought I would make souvlaki, but I had already eaten a sandwich for lunch I didn’t really want more bread. I ended up throwing together these Greek Chicken Rice Bowls, and a new obsession was born.

I ate them three times last week, and I’m already looking forward to making them again.

These Greek chicken bowls are really simple to prepare, but have so many flavors and textures that make them really find to eat – cool, creamy sauce; crunchy cucumbers; juicy tomatoes; soft, grilled zucchini, fluffy rice; and marinaded chicken complete with crispy skin.

They’re especially good this time of year, when zucchini and tomatoes are still in season and it’s still warm enough outside to fire up the grill. Once the weather cools off, switch things up by broiling the chicken and using oven-roasted tomatoes.

If you’re feeling extra fancy, add a few stuffed grape leaves to really take things over the top – our local grocery stores usually have them at the olive bar.

You can also swap out the rice and use Instant Pot orzo!

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Greek Chicken Rice Bowls

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 287kcal

Author Lauren Keating

Ingredients

• 4 bone-in skin-on chicken thighs
• 1 tablespoon Greek seasoning I used Greek Freak by Spiceologist
• 2 tablespoons olive oil
• 1 lemon juiced
• 1 zucchini cut into 1/4-inch rounds
• 1 cucumber half chopped and half grated
• 2 large tomatoes chopped
• 1 cup plain Greek yogurt
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil
• 1 clove garlic minced
• 1 tablespoon freshly chopped dill
• 2 cups cooked white rice

Instructions

• Place the chicken thighs in a shallow dish, skin-side up. Combine the Greek seasoning, olive oil, and lemon juice; pour over chicken. Cover and refrigerate 1 hour.
• Grill or broil the chicken over high heat for 10 minutes on each side, or until cooked through. Brush the zucchini with olive oil and grill 3-5 minutes per side, or until soft.
• While the chicken cooks, combine the chopped cucumber and tomato. Season with salt and pepper.
• Make the tzatziki by combining the yogurt, shredded zucchini, vinegar, 1 teaspoon olive oil, garlic, and dill. Season to taste with salt.
• Serve the chicken, zucchini, tomato cucumber salad, and tzatziki over rice.

Nutrition

Calories: 287kcal | Carbohydrates: 35g | Protein: 10g | Fat: 12g

I don’t usually mind cooking dinner, but sometimes I don’t actually feel like eating it. I get burned out pretty easily and feel like we always eat the same things – or slight variations on the same things – all the time. It gets boring.

I came up with the idea for loaded Greek fries on one of the nights. It looks like junk food and eats like a snack, but when you break it down into its key components, it’s just a normal, balanced meal: baked fries, sauteed chicken, a simple salad full of vegetables like cucumbers and artichoke hearts, and yogurt-based tzatziki sauce. In fact, if you stuffed the chicken and vegetables into a pita and served the fries on the side, it might even be considered boring. It’s amazing what a little repackaging can do to a meal, right?

I used Alexia’s Organic Yukon Select Fries as the base for these loaded Greek fries. I love Alexia products and frequently turn to them when I’m looking for a side dish that will make everyone happy (or if I need the perfect onion ring for the top of my smoky lentil and cauliflower burgers). The Yukon Selects are great for this recipe since they cook up nice and crisp and have a neutral flavor that doesn’t compete with all of the toppings.

For more great weeknight meal ideas using Alexia products, be sure to sign up for their newsletter and check out their website – they have some amazing looking recipes for things like turkey schnitzel with dried cherry relish and sweet potato pulled pork sliders.

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Loaded Greek Fries

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Lauren Keating

Ingredients

• 1 bag Alexia Yukon Select julienne fries
• 1 lemon juiced
• 2 tablespoons olive oil divided
• 1 garlic cloves minced
• 1 pound chicken breast cut into bite-sized pieces
• 1 cup grape tomatoes quartered
• 1 cucumber diced
• 1 red bell pepper diced
• 1 red onion minced
• 1 can quartered artichoke hearts in water, drained
• ¼ cup pitted kalamata olives
• 2 tablespoons red wine vinegar
• ½ cup prepared tzatziki sauce

Instructions

• Heat oven to 425ºF. Spread the fries on a baking sheet in a single layer and bake for 25 minutes, or until crisp and golden, turning them over halfway through.
• In a mixing bowl, combine the lemon juice, 1 tablespoon olive oil, and garlic. Season with salt and pepper. Add the chicken, turning to coat. Let sit 10 minutes. Heat the remaining olive oil in a arge skillet. Add the chicken and saute 6-8 minutes, or until cooked through.
• In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, artichoke hearts, olives, and vinegar.
• To serve, top the fries with the chicken, vegetables, and tzatziki sauce.

Alexia Foods offers frozen potatoes, appetizers, breads and side dishes with minimal, but distinctive, real ingredients that serve-up exceptional taste. Alexia frozen sides are a delicious addition to a balanced meal with that little something extra and can be ready in 25 minutes—or less. Sign up for Alexia’s Club 350 newsletter for more great meal inspiration!

Alexia. Farm to Flavor.

This is a sponsored conversation written by me on behalf of Alexia . The opinions and text are all mine.

I’m so glad that the holidays are finally winding down. I remember when I was a kid, Christmas was so exciting and I seemed to have endless amounts of energy. Now, it’s just exhausting. I stayed up too late, woke up too early, and spend way too much time in the car. I’m more than ready for a weekend spent at home, curled up on the couch with a steamy mug of tea and a good book (Do you have any recommendations? Leave me a comment!)

I’m also more than ready to swap out December’s diet of cookies, cookies, and more cookies for something a little lighter and healthier. And I’m not waiting until the 1st to do it!

This month, the Progressive Eats crew cooked up a Mediterranean feast that I’m so excited about. From Greek Salad Skewers to Lemon Chicken Soup to Stuffed Eggplant, every recipe looks light, healthy and full of flavor.

I picked up a jar of preserved lemons at the co-op a few weeks ago knowing that they’d be perfect for this month’s menu (if you have trouble finding them, you can always make your own). I love their bright flavor and I really wanted to create a dish that let them shine. At first, I thought I might make hummus but then I saw these spiced chickpeas from Food+Wine and  that plan went out the window. They’re light, fresh, and insanely simple to make. They’re delicious as a side dish, but they also make a great lunch, either on their own or with a loaf of homemade pita.

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Spiced Chickpeas with Feta and Preserved Lemon

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 184kcal

Author Lauren Keating

Ingredients

• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 2 tablespoons olive oil
• 1 shallot thinly sliced
• 1 teaspoon za'atar
• 2 cups chickpeas cooked
• ½ preserved lemon peel minced
• ½ cup chopped parsley
• ¼ cup chopped cilantro
• 1 tablespoon lemon juice
• ¼ cup crumbled feta

Instructions

• In a hot, dry pan, toast the fennel and coriander for 2 minutes, or until fragrant. Use a mortar and pestle or spice grinder to grind the spiced into a fine powder.
• Heat 2 tablespoons of oil in the pan until shimmering. Add the shallot; cook 1 minute, or until softened. Stir in the ground spices, za'atar, and chickpeas. Cook until heated through, 2-3 minutes. Remove from heat and stir in the remaining ingredients. Season to taste with salt and serve warm.

Nutrition

Calories: 184kcal | Protein: 6.6g | Fat: 10.7g | Cholesterol: 5mg | Fiber: 4.9g

Mediterranean Feast

Appetizers

Greek Salad Skewers from Miss in the Kitchen

Herbed Labneh from Spice Roots

Salad

Prosciutto and Pomegranate Salad from Creative Culinary

Soup

Avgolemono (Greek Lemon Chicken soup) from The Heritage Cook

Main Course

Sumac Lamb Chops with Pomegranate Relish from Stetted

Bread

Pita Bread from Barbara Bakes

Veggies/Sides

Roasted Greek Lemon from Jeanette’s Healthy Living

Ricotta and Herb Stuffed Eggplant from Lana’s Cooking

Drinks

Hibiscus Rose Sharbat (Turkish) from Pastry Chef Online

Dessert

Vassilopitta (New Year Wish Cake) from girlichef

Orange Chocolate Olive Oil Marble Cake from Life’s A Feast

Welcome to Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Mediterranean Food and is hosted by Megan Myers who blogs at Stetted. Try something new for the New Year; a mix of appetizers, salads, main dish and desserts all featuring recipes with a Mediterranean look and feel.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Every spring, the Greek church down the road from out house hosts a festival. We look forward to it all year – the food is out of this world! I was totally bummed that I had to miss this year’s event (it was the same weekend that I was in Miami for Blogher Food). When I was offered a review copy of Debbie Matenopoulos’s new cookbook It’s All Greek To Me, I had to say yes. Could I really cook all of my favorites at home? It turns out that I can!

As tempted as I was to go straight for my tried-and-true favorites (stuffed grape leaves – page 44 and lamb souvlaki – page 204) I was really inspired by Debbie’s heavy emphasis on fresh vegetables. The zucchini fritters honestly didn’t catch my eye at first, but once I started reading the ingredients I knew I had to make them immediately! They’re prefect for tis time of year, when zucchini seems to be on sale everywhere you look.

These fritters remind me a little of potato pancakes – they’re salty and crispy on the outside with creamy centers. In addition to finely chopped zucchini (I blitzed mine in my Vitamix, but a fine grater would also work) they’re loaded with feta cheese and fresh chopped mint. On their own, they’re decent but once I spooned on some homemade tzatziki sauce they were probably the best thing I’ve eaten all month! Seriously, you should definitely make these while zucchini is in season.

They’re surprisingly filling and make a great meal when paired with a salad or two. (We ate ours with a fantastic chickpea + kale salad that I’ll be sharing soon!)

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Zucchini Fritters with Tzatziki

This dish is traditionally made to use up the zucchini pulp that is left when making Kolokithakia Gemista me Kima (Stuffed Zucchini). Greek families feel it is disrespectful to waste food, so they always find a way to use every part of the fruit, the vegetables, or even the animals they are consuming. These fritters are charmingly rustic, so don’t worry if they are not perfectly round. The recipe for Zucchini fritters is reprinted with permission from "It's All Greek To Me." The tzatziki recipe is from the same book, but I adapted it slightly.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

For the zucchini fritters:

• 3 pounds medium zucchini about 6, washed and stemmed
• 1 teaspoon sea salt divided
• ½ cup plus 1 tablespoon all-purpose flour
• 2 large eggs
• ¼ cup finely chopped fresh mint
• ½ teaspoon freshly ground black pepper
• 6 to 8 ounces brine-packed Greek feta about 11/2 cups, crumbled small
• ½ cup olive oil for frying

For the tzatziki:

• ¼ seedless cucumber
• 6 ounces plain yogurt
• 2 cloves garlic peeled and mashed into a paste
• 1 tablespoon olive oil
• 2 teaspoons freshly chopped dill
• ½ lemon juiced
• sea salt to taste

Instructions

• Preheat oven to 250ºF.
• Cut the zucchini in half down the center into half cylinders. With a small teaspoon or a grapefruit spoon, hollow out the zucchini skins by scooping out all the pulp, leaving about 1/8 inch of zucchini intact next to the skin. (Leave the bottoms intact so that you are left with a “zucchini cup” that can be stuffed on another night.)
• Transfer the pulp to the bowl of a food processor or high-performance blender and pulse a few times to chop finely. Place the finely chopped zucchini pulp into a colander and toss with 1/2 teaspoon of the salt. Cover the zucchini with a plate and put a weight on top (such as a large can of tomatoes). Drain for 10 minutes, briefly rinse, then squeeze as much moisture as possible from the pulp.
• Whisk the flour, eggs, mint, remaining 1/2 teaspoon of salt, and pepper in a large mixing bowl until smooth. Gently fold the drained zucchini pulp and feta into the flour mixture. Stir until the mixture resembles a thick batter.
• In a deep skillet or Dutch oven set over medium heat, heat about 1/2 inch of the oil until it shimmers. Working in batches if necessary to prevent overcrowding, scoop out heaping tablespoons of the batter and carefully drop into the oil. The fritters will naturally flatten out. Cook for 3 to 5 minutes per side, until golden brown.
• Remove the fritters from the oil and drain on a large, oven-safe plate lined with paper towels. Keep fritters warm in the preheated oven as you continue to fry the remaining batter. Serve with tzatziki.

For the tzatziki:

• Use a microplane or box grater to grate the cucumber. Use your hands to squeeze out as much water as possible.
• Add the cucumber and remaining ingredients to a bowl. Mix well to combine. Refrigerate at least 30 minutes.

I must have overdone it a little on the doughnuts last week, because I’m suddenly craving salads like they’re going out of style. We went out to eat this weekend and I had a simple side salad with my dinner – just a normal house salad  with balsamic dressing – and I swear it was one of the best things I’ve eaten in ages. I clearly need to up my vegetable intake.

Anyway, this week I’m joining with 11 other bloggers to post a recipe related to “Healthy Living in the New Year” with red potatoes from Black Gold Farms. Black Gold and Body Media also sponsored an amazing giveaway that will help you enjoy all different aspects of healthy living.  There’s more on that after my recipe. We’ll also be on twitter tonight at 8pm EST, talking about all things red potatoes, recipes, and healthy living. We’ll be giving away more prizes then, so you won’t want to miss it! Follow the hashtag #HealthyChoices to join in.

I was originally planning to go in a very different direction with my recipe and make something like hash or pizza, but then I decided to give potatoes on salad a try. And it was kind of amazing! I love the chewy texture they add to the salad. The warm sautéed vegetables wilt the spinach base the tiniest bit, helping it seem a little more appropriate for winter. I topped it off with a bright basil vinaigrette that reminds me of summer. (And yes, I made the vinaigrette in that Vitamix I mentioned yesterday.)

Print

Spinach Salad with Potatoes, Olives and Feta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 84kcal

Author Lauren Keating

Ingredients

For the Salad:

• 12 cups baby spinach
• 2 red potatoes cut into a 1/4" dice
• 1 tablespoon olive oil
• 1 red onion finely chopped
• 1 cup green beans cut into 2" pieces
• 1 pint grape tomatoes halved
• 1 cup crumbled feta cheese
• ⅓ cup kalamata olives halved

For the Basil Vinaigrette

• 3 tablespoons red wine vinegar
• ½ lemon juiced
• 1 teaspoon creamy Dijon mustard
• ¼ cup fresh basil
• 1 clove garlic
• ¼ cup olive oil

Instructions

• Wash the spinach and put it in a large salad bowl.
• In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and cook, stirring once or twice, until they begin to brown, about 5-8 minutes. Reduce heat to low and cook another 4-5 minutes, or until the potatoes are tender and cooked through. Add the onion and green beans to the pan; cook 5 minutes. Pour the warm vegetables onto the spinach. Let the salad sit while you make the vinaigrette (the spinach will wilt very slightly.)
• Add half the tomatoes, feta, olives, and half of the basil vinaigrette. Toss to combine. Serve the salad with the remaining vinaigrette.

To make the basil vinaigrette:

• Add the vinegar, lemon juice, mustard, garlic, and basil to a blender. Cover and blend on medium speed for about 5 seconds (just to break up the basil). With the blender running, drizzle in the olive oil. Blend until the dressing is smooth, 15-20 seconds. Season to taste with salt and pepper.

Nutrition

Calories: 84kcal | Protein: 11.5g | Fat: 26g | Fiber: 6.6g

So, how about that giveaway? I really wish I could win this one myself, since it includes so many of the things I like to pamper myself with.

In the package is everything you need to make cooking and moving a little more exciting:

• Bodymedia Core Armband & Online Activity Subscription
• Sur la Table Multi Pan
• $50 iTunes Giftcard
• $100 Athleta Gift Card

Just follow the directions below and use the rafflecopter widget below to enter.

a Rafflecopter giveaway

For more healthy recipes featuring red potatoes, check out Big Bears Wife / Dinners, Dishes, & Desserts / Kasey’s Kitchen / Climbing Grier Mountain / With Food + Love / Cook the Story / Neighborfood / A Zesty Bite / Mrs. Happy Homemaker  

Disclosure: Black Gold Farms send me some potatoes to inspire my recipe and, along with Body Media, is supplying the prizes to our giveaway winner. I was not compensated for this post in any other way.