Category: greek

Greek bowl

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We’ve taken everything that’s delicious about Greece to bring you this easy, nourishing bowl. This Greek bowl is an explosion of Mediterranean flavours. This dish is filled with roasted Greek potatoes, cucumber, tomatoes, black olives, fetta, spinach and Greek dressing. 

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: PB54
  • cuisine region: Greece

Featured Saskatchewan Products

Golden eden logo
Farmer Direct Organic
italian-star-deli
Local&Fresh
image001-(2)
LajordColony
GravelbourgMustard

You Will Need

  • knife
  • cutting board
  • Baking sheet
  • non stick liner
  • oil
  • salt
  • pepper

Preparation

1

Prepare the potatoes: Rinse and dry all produces. Preheat the oven to 450F.

Cut the potatoes in small dices (1 1/2cm).

2

Bake the potatoes & roast the chickpeas: Place the potatoes on a lined baking sheet. Drizzle with oil. Season with salt & pepper and the Greek spice. Combine to coat evenly. Bake 25 minutes.

Add the Greek chickpeas to the baking sheet. Drizzle with oil. Season with salt. Cook an additional 10 minutes.

3

Prepare the vegetables & olives: Cut the tomatoes in medium dices. Cut the cucumber in thin slices.

Remove the pits from the Kalamata olives and roughly chop them.

4

Garnish & serve: In individual plates, place spinach, roasted potatoes, tomatoes, chickpeas, cucumber and Kalamata olives, feta. Drizzle with Greek dressings. Serve. 

Bon Appétit!

What's in my kit

Included

2 Portions

4 Portions

6 portions

Potato

500 gr

1000 gr

1500 gr

greek spice

1 tsp

2 tsp

3 tsp

greek chickpeas

220 gr

440 gr

660 gr

cucumber

2 small

4 small

6 small

tomato

80 gr

160 gr

240 gr

kalamata olives

40 gr

80 gr

120 gr

fetta

Plant based

40 gr

80 gr

120 gr

spinach

30 gr

60 gr

90 gr

greek dressing

1/4 cup

1/2 cup

3/4 cup

Health fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BLACK OLIVES
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

MAKING THIS RECIPE WITH KIDS?
Ask the child to help at steps 4 & 6:

  • Prepare the olives, cucumber & tomatoes 
  • Garnish & serve

Recommended wine pairing

Homestead Bar À Vin

Josh McLean, Owner

Order wine here 

Bret Brothers, Mâcon 2016

Region:Mâcon, France
Colour: White
Alcohol: 12.5%
Price: $45.75

Azimut Blanc 2017

Region: Penedès, Spain
Colour: White
Alcohol: 11.5%
Price: $20.27

Saskatchewan made wine recommendation

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Ingredients

  • potatoes
  • feta: pasteurized goat’s milk, calcium chloride, microbial enzyme, bacterial culture, packaged in brine (water, salt, calcium chloride, lactic acid, natamycin)
  • kalamata olives
  • tomato
  • cucumber
  • Greek chickpeas: Chickpeas, dill, oregano, lemon zest, mint, garlic granule, black pepper.
  • Greek spice: dill, oregano, lemon zest, mint, garlic granule, black pepper.
  • Greek dressing: grapeseed oil, lemon juice, apple cider and/or red wine vinegar, dijon mustard, brown sugar, dill, oregano, lemon zest, mint, garlic granule, salt, black pepper.

Vegan adaptation:

  • Vegan feta:  coconut milk, cashews, nutritional yeast, maple syrup,  garlic granule, salt, pepper.

Note: We cannot guarantee any dish is allergen free. 

Tags

local
family

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Greek Chicken

Posted on by

We’ve taken everything that’s delicious about Greece to bring you this easy, nourishing bowl. This Greek bowl is an explosion of Mediterranean flavours. This dish is filled with roasted Greek potatoes, Greek chicken, cucumber, tomatoes, black olives, spinach and is topped with Greek dressing. 

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: CF54
  • cuisine region: Greece

Featured Saskatchewan Products

italian-star-deli
Local&Fresh
image001-(2)
LajordColony
GravelbourgMustard
prairie meats logo

You Will Need

  • knife
  • cutting board
  • Baking sheet
  • non stick liner
  • oil
  • salt
  • pepper

Preparation

1

Prepare the potatoes: Rinse and dry all produces. Turn on the oven to 450F. Cut the potatoes in 1 1/2cm dices.

2

Start baking the potatoes:  Place the potatoes on a lined baking sheet. Add the oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp), the Greek spice, salt (1/2 tsp, 1 tsp, 1 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Combine to coat evenly. Bake 20 minutes.

3

Cook the chicken: Reduce the heat of the oven to 350F. Place the Greek chicken on the baking sheet with the potatoes, lightly oil and salt it, and bake until the chicken is fully cooked – about 15 to 20 minutes. 

Note: Ensure the chicken is cooked to at least 165F.

4

Prepare the olives, cucumber & tomatoes: While the potatoes are baking, remove the pits from the black olives and roughly chop them. Cut the tomatoes in dices of about 1 cm. Cut the cucumber in half length-wide cut in 1/2 cm slices. 

5

Slice the chicken: Slice the Greek chicken in 1 cm slices. 

6

Garnish & Serve: In individual plates, place spinach, roasted potatoes. Greek chicken, tomatoes, cucumber, fetta and black olives. Drizzle with Greek dressings. Serve. 

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

greek chicken

200gr

400gr

600gr

Potato

300gr

600gr

900gr

Greek spice

1 tsp

2 tsp

3 tsp

cucumber

1 small

2 small

3 small

tomato

80 gr

160 gr

240 gr

Black olives

40 gr

80 gr

120 gr

fetta

40 gr

80 gr

120 gr

spinach

30 gr

60 gr

90 gr

greek dressing

1/4 cup

1/2 cup

3/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BLACK OLIVES
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Buffet style

Buffet Style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much of as little as they like to eat. 

Making this recipe with kids?

Ask the child to help with the following steps:

  • Start baking the potatoes
  • Prepare the olives, cucumber & tomatoes
  • Garnish & serve 

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Call 306-586-9720 to order your wines. Click here  to see their full wine offering.

Bret Brothers, Mâcon 2016

Region:Mâcon, France
Colour: White
Alcohol: 12.5%
Price: $45.75

Azimut Blanc 2017

Region: Penedès, Spain
Colour: White
Alcohol: 11.5%
Price: $20.27

Local Recommended Wine Pairing

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol: 12.7%
Price (SLGA): $23.30

Tags

local
family

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Mediterranean chicken

Posted on by

This beautiful sunshine filled dish is the perfect supper during a sunny day. This recipe is filled with 3 types of protein: chicken, quinoa AND chickpeas (in the sundried tomatoe and lemon hummus). This Mediterranean chicken dish is filled with herb chicken, tomatoes, cucumber, spinach, quinoa black olives and is topped with savory sundried tomato and lemon hummus. This recipe is super easy and delicious! 

  • preparation time: 10 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF31
  • cuisine region: mediterranean

Featured Saskatchewan farmers and producers

italian-star-deli
Farmer Direct Organic
splendor garden
Golden eden logo
prairie meats logo

You will need

  • baking sheet
  • knife
  • cutting board
  • pot
  • water
  • salt

Preparation

1

Setup & cook the chicken: Bring water to a boil.

Preheat the oven to 350F. Place the lemon chicken on the baking sheet and cook 15 minutes*. Slice the chicken.

*Note: Ensure the chicken is cooked to at least 165F.

2

Cook the quinoa: Cook the quinoa like pasta.

Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 minutes. Using a strainer, strain and rinse the quinoa.

3

Prepare the vegetables & the olives: Wash and rinse all produce. Cut the tomatoes in medium dices. Slice the cucumber.  Remove the pits from the kalamata olives.

4

Serve – dinner style: Assemble the salad: laituce, cucumbers, tomatoes black olives and 1 tbsp/person of the sundried tomatoes  lemon hummus.
Serve the chicken with the quinoa and  sundried tomatoes  lemon hummus.

Serve – bowl style: This dish can be served as a bowl by placing all the ingredients in large individual bowls. 

Zesty tip: This dish is also delicious the following day. Add the hummus just before eating – the vegetables will stay crunchy.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

lemon chicken

220 gr

440 gr

660 gr

quinoa

2/3 cup

1 1/3 cup

2 cups

spinach

70 gr

140 gr

210 gr

mini cucumber

2

4

6

tomato

1

2

3

kalamata olive

30 gr

60 gr

90 gr

sundried tomatoes lemon hummus

1/3 cup

2/3 cup

1 cup

Health Fact

Dr. Craig Herrington, Naturopath

Regina Naturopathic

LEMON
Lemon are not only a rich source of vitamin C, but the juice can also help the body extract beneficial phytonutrients from other food. One study found that adding lemon to vegetables made the nutrients in those vegetables 30% more absorbable!

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Cooking for kids?
Slowly introduce new flavours to children: e.g. Sundried tomatoe lemon hummus. 

Making this recipe with kids?
Ask the child to help in steps 3 & 4.

  • Wash and rinse all produce. Remove the pits from the kalamata olives.
  • Serve 

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13

Tags

family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Falafel pita

Posted on by

Have you ever made pan cooked falafels? They are healthy and super easy to make! After making this recipe we are sure you will feel confident making falafels at home whenever you get a craving for them. This falafel pita is served with a tahini sauce, black olives, cucumber,tomatoes and lettuce!  Yummy!

Note: Each portion includes 2 pitas.

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB15
  • cuisine region: Greek fusion

Featured Saskatchewan Producers

Amado's
Golden eden logo
splendor garden
Local&Fresh
italian-star-deli

You will need:

  • knife
  • cutting board
  • bowl
  • plate
  • pan
  • warm water
  • oil
  • pepper
  • salt

Preparation

1

Prepare the parsley: Wash and rinse all produce. Finely cut the parsley. 

2

Combine the dry ingredients:  In a medium bowl, add the falafel mix and fresh parsley, salt (1/2 tsp, 1 tsp, 1 1/2 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine all ingredients. 

3

Prepare the falafels: Gradually add warm water (3 tbsp to 1/3 cup, 1/3 to 2/3 cup, 2/3 cup to 1 1/3 cup), 1 or 2 tbsp at a time to the dry ingredients until the dough forms and balls of dough can take shape. Let the falafel dough rest for about 5 minutes. 

4

Prepare vegetables and black olives: While the falafel dough is resting, remove the pits from the black olives. Cut the cucumber and tomatoes in 1/2 cm slices. 

5

Cook the falafels and heat the pitas: Heat the oven to 350F to heat the pita. Add the oil  (1 tbsp, 2 tbsp, up to 3 tbsp (cook in 2 batches to not overcrowd the pan) to a large pan. Turn on the heat to medium-high. With a spoon, place about 1 tbsp of falafel dough in the pan. Ensure to not overcrowd the pan, you may need to cook the falafels in 2 batches. Cook the falafels about 3-4 minutes, turn them and cook for an additional 3-4 minutes. Set the cooked falafels aside on a plate. 

Place the pitas in the oven for 2-3 minutes. 

6

Assemble & serve: Open the pitas, fill with romaine lettuce, tomatoes, cucumber, black olives, falafels and drizzle with the tatziki sauce. Roll up the pitas and serve. Each portion includes 2 pitas

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Falafel mix

2/3 cup

1 1/3 cup

2 cup

fresh parsley

3 gr

6 gr

9 gr

tomato

140 gr

280 gr

420 gr

cucumber

1

2

3

romaine lettuce

60 gr

120 gr

180 gr

black olive

30 gr

60 gr

90 gr

tatziki sauce

150 ml

300 ml

600 ml

pita

4

8

12

Cooking with Kids

Lacey Engel, Registerd Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.

Making this recipe with kids?
Ask the child to help by completing step 2 & 6:

  • Combine the dry ingredients
  • Assemble & serve

Health fact

Dr. Craig Herrington, Naturopath

Owner of Regina Naturopathic

CHICKPEAS
As a crop, chickpeas help restore depleted soil, require no fertilizer, and the leaves act as natural insecticides.

Recommended Wine Pairing

LA VIEILLE FERME GRAND PREBOIS
A deep purple color, this ripe selection leads with lush aromas of raspberry jam, blueberry and boysenberry, all of which carry through to the fruit-forward palate. Medium tannins and ample acidity provide good framing to the fruity richness, resulting in a crushed velvet texture.
Region: Rhone, France
Colour: Red
Alcohol: 12%
Price (SLGA): $13.53

BOUTINOT PASQUIERS GRENACHE CINSAULT
This luscious and textural blend is very much a food wine; rich currant flavours provided by Grenache and tangy raspberry and spice from Cinsault before a dry and fresh finish.
Region: France
Colour: Rose
Alcohol: 13%
Price (SLGA): $13.52

Tags

gluten
family
local
lactose

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information