Below are some of our Greek family recipes, with more to come. They are "real" Greece recipes, not Americanized or altered like most. There are certain ingredients that people in Greece just don't use, so these are all authentic and original. Our family motto is that you don't need a lot of ingredients if you have high quality ingredients. These recipes below show different ways to use our products that are simple and delicious. Stay tuned for more recipes, cooking demos, and tips.

 

Greek Potato Salad (Potatosalata)

PREP: 45-60 MINUTES, SERVES: 6

INGREDIENTS:

-5 potatoes (medium to large)

-1/2 cup red onions, chopped

-1 large scallion, chopped

-Parsley, ½ cup, chopped

-1 large tomato, diced

-8-9 Lakonía Kalamata Olives cut in pieces, remove pits

-4 hard boiled eggs, chopped

-1/2 cup of Lakonía Greek Lemon or Red Wine Dressing, the Balsamic works too!

-Salt and pepper to taste

-Dáfni Extra Virgin Olive Oil (lightly drizzle over top of salad for a nice finish)

Boil potatoes until they are tender. Rinse them in cold water, let cool and peel potatoes. Cut potatoes in pieces of any size/shape and place in bowl. Add onions, parsley, scallions, salt and pepper, mix well. As a topping to the salad, layer first the tomatoes, eggs, and lastly the olives. Add Lakonía Greek Dressing of choice before serving, mix well. You can add more dressing if needed, and also drizzle Dáfni olive oil as a topping over salad.

 

Tzatziki Sauce (Greek yogurt- cucumber sauce)

PREP: 20 minutes, SERVES 6

INGREDIENTS:

-1 lb Greek yogurt

-1 large European cucumber, shredded & seeded

-1/2 teaspoon salt

-3 large garlic cloves peeled & pureed

-1/3 cup Dáfni Extra Virgin Olive Oil

-1.5 teaspoon white wine vinegar

-Pinch of salt (optional)

In a separate bowl shred the cucumber without its skin. You’re welcome to leave a little skin for decoration. Add ½ teaspoon salt to the grated cucumber, mix well. Place grated cucumber in hand (or in a tea towel) and squeeze excess water out. The key is to make sure there is no water or seeds in yogurt. Add grated cucumber to yogurt and stir. Puree the garlic cloves. Take one cup of yogurt, and place in separate bowl. Add garlic, olive oil, vinegar and pinch of salt to the one cup yogurt and mix very well, almost beat it. Add this mixture to the rest of the yogurt and mix well until blended. Place in refrigerator for at least an hour before serving, the longer the better. Add 2-3 Lakonía Kalamata olives and a piece of dill on top of the sauce for decoration. This sauce is great on gyros, as a dressing, or as a dip with veggies or pita.

 

GREEK BEAN SOUP (HARICOT BEANS) FASOLADA

PREP: 1 HOUR, SERVES 4-6

INGREDIENTS:

-1 cup haricot beans soaked in 3 cups of water, overnight OR 3 cans of Goya (or Bush) large -butter beans

-½ cup Dáfni Olive Oil

-1 large onion, chopped

-4 large garlic cloves, chopped

-2 stalks of celery, chopped including leaves

-1 large carrot, chopped

-1 bunch dill, cut in pieces

-1 large can of diced tomatoes

-2 tsp. tomato paste

-1 cup hot water

-1 tsp salt (more if desired)

-Pepper to taste

If using Haricot beans, put in large pot and cover them with ½ inch water over beans. Let soak overnight. In a small pot, boil carrots and celery. Place Dáfni Extra Virgin Olive Oil in a medium pot, add onions and garlic. Sauté until light brown and tender. Add 1 large can of diced tomatoes in with the olive oil mixture. Mix tomato paste with 1 cup of hot water and add to sauce. Add dill, cooked celery and carrots. Add the 3 cans off beans or Haricot beans. Mix .Cook for about 30 minutes. Add salt and pepper. Drizzle Dáfni Extra Virgin Olive Oil olive oil on top of soup before serving. Good crusty bread and Greek feta cheese are great with this dish.

 

GREEK GARLIC BREAD

PREP: 10 minutes, SERVES: 6

INGREDIENTS:

-Italian bread loaf cut in slices

-Lakonía Wild Greek Oregano

-Lakonía Greek Balsamic Dressing

-Tomatoes, Greek feta cheese, and Lakonía Kalamata Olives (optional)

Add some Lakonía Greek Balsamic Dressing to a small bowl. Place bread slices on a cookie sheet. Spread dressing on both sides of bread. When finished, sprinkle Lakonía Wild Greek Oregano on slices. Bake till brown on both sides. Add sliced tomatoes, feta cheese and Lakonía Kalamata Olives to serve as a hors d'oeuvre.