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cooking.nytimes.com
This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
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This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!
www.allrecipes.com
This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
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These wonderfully moist and sweet muffins are made with milk, yogurt and a scoop of chocolate chips.
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Get Kofta Kebabs with Tzatziki Recipe from Food Network
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Get Falafel Recipe from Food Network
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Get My Big Fat Greco Inspired Burger Recipe from Food Network
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Get Lamb Kabobs with Tzatziki Sauce Recipe from Food Network
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Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.
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Get Carrot Cake Recipe from Food Network
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Ripe pears in ginger syrup layered with honeyed yogurt and graham crackers.
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These juicy vegan blueberry muffins are made with applesauce, vanilla soy yogurt, and oil instead of butter and egg. They taste best fresh.