Pear Soup with Feta, Pecans & Balsamic Reduction

 
Pear-Soup-w-Feta

November 25th 2011By Pam Reiss

This soup works best as a starter—half-cup portions are all you need. The reduced balsamic, feta and pecans add amazing texture and flavor. I like to serve the soup with the vinegar reduction drizzled on top, garnished with the feta and pecans. This way your guests can mix it together or have something different in each spoon!

 

Orzo with Feta and Basil

 

April 26th 2011By Jamie Geller

 

Mini Spanakopita

 
Mini Spanakopita

July 6th 2011By Jamie Geller

Spinach and feta wrapped in buttered phyllo dough—need I say more?

 

Mediterranean Hummus Pizza

 
Mediterranean Hummus Pizza

January 16th 2012By Jamie Geller

Step outside the pizza box with this unique take on a Mediterranean pizza. Instead of tomato sauce use hummus, layer your favorite veggies and cheese and then bake to help all the flavors meld together. You will love this pizza for any night of the week or it can be cut up into small pieces and served as an appetizer at your next party.

 

Greek Style Mahi Mahi

 
Greek Style Mahi Mahi

July 6th 2011By Jamie Geller

I’m not sure why this flavorful fish is not one of our everyday picks. It’s not too salty, or “too fishy” and has a moist, flaky texture with a tender, slightly sweet, mild flavor.

 

Greek Salad

 
Greek Salad (1)

June 27th 2011By Chavi Sperber

A perfectly light, but filling salad, to compliment any dairy meal.