Mediterranean Recipes

For Gyro

• 2 lbs ground dark turkey meat (make sure it’s very cold)
• 1 medium onion, quartered
• 2 garlic cloves
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons dried thyme
• 2 teaspoons ground rosemary
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper

For Yogurt Sauce

• 2 cups Reduced fat organic yogurt
• 2 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 2 tablespoons fresh chopped dill
• 1 tablespoon chopped parsely
• lots of fresh cracked pepper. (approx 1⁄4 teaspoon)

For Garnish

• 1 english cucumber, finely diced
• 1 cup baby tomatoes, cut in half lengthwise
• 1⁄2 large red onion, peeled and sliced thin
• 1⁄4 cup chopped mint
• 1⁄2 cup chopped parsley

• 1 14-ounce prepared pizza dough ball, thawed
• 6 tablespoons Shakshouka Seasoning Mix
• 4 tablespoons oil
• 3 tricolor bell peppers, sliced into strips
• 1 28-ounce can diced tomatoes, with juice
• 4 tablespoons Feta cheese, crumbled
• 4-6 small eggs

• 6 tablespoons Harissa Paste and Spread, divided (we used Neptune brand)
• 6 tablespoons olive oil, divided
• 6 tablespoons fresh lemon juice, divided
• 4 garlic cloves, smashed
• 1 teaspoon kosher salt, divided
• 4 large bone-in skin-on chicken breasts (about 4 lbs.)
• 1 cup Greek yogurt
• ½ hothouse cucumber, peeled, seeded, fine chopped (about 1 cup)
• ½ teaspoon cumin seed, toasted, coarse ground
• ¼ teaspoon black pepper, coarse ground
• 6 cups toasted Israeli-style couscous pilaf with roasted vegetables (optional)

• 1 Jar/8oz Roasted Red Peppers, strained
• 1 Can/8oz Artichoke Hearts, strained
• ½ Cup 4 oz Pitted Kalamata Olives
• 1 Can/6-8oz Pitted Black Olives, strained
• ¼ Cup Capers
• ½ bunch Fresh Parsley, chopped
• 2 TBSP Olive Oil
• 2 TBSP Lemon Juice
• Feta Cheese Crumbles, for garnish
• Salt, to taste

• 150g chicken breast, sliced into strips
• 1 teaspoon dried oregano
• 1 garlic clove, crushed
• Squeeze of Lemon
• 1 wholemeal pita bread
• 2 tablespoons tzatziki
• 1 small tomato, sliced thinly
• 1⁄2 small red onion, sliced thinly
• 1 cup shredded iceberg lettuce
• Salt and pepper, to taste Olive oil spray

Ingredients for Tzatziki

• 500g natural Greek yogurt
• 1 medium cucumbers, finely grated
• 1-2 tbsp olive oil
• 1-2 cloves of garlic, crushed
• salt and pepper to taste

For Crust

• Cauliflower store bought, you could also show a whole wheat or GF option as well

For Dressing

• Mason jar with lid
• 3/4 cup Evo
• 1/2 tsp salt
• 1.5 tsp pepper
• 2 tsp dried oregano
• 2 tsp garlic powder
• 1.5 tsp onion powder
• 1.5 tsp Dijon mustard

For Salad (Depending on size of crust, adjust ingredients)

• 1 cup green pepper sliced thin and long
• 1 cup cucumber sliced in small angled pieces
• 1 cup of of yellow and red heirloom tomatoes
• 1/2 cup dark Greek olives
• 1/2 cup crumbled feta
• 1/2 cup thinly sliced red onions
• 1/2 cup dark green leafy lettuce chopped in small pieces
• 1/2 cup romaine chopped in small chunks

For Stuffed Avocado with Corn Salsa (Serves 2)

• 1 avocado, halved
• 1 ½ cups corn
• 1/3 cup red onion, diced
• ¼ cup cilantro, minced
• ½ tsp. cumin
• ½ tsp. salt
• 1 jalapeno, minced
• 2 Tbsp. lime juice
• 1 red tomato, cored, diced

• ¼ cup olive oil
• 6 garlic cloves, peeled and sliced
• 12 thyme sprigs
• 6 orange zest, ¼" x 3" strip
• 6 cups olives with pits
• ¼ cup olive oil
• 6 garlic cloves, peeled and sliced
• 12 thyme sprigs
• 6 orange zest, ¼" x 3" strip

• 2 cups chickpea flour
• 1 bunch (about 2 to 3 ounces) fresh Italian parsley leaves
• 3 garlic cloves
• 1 tablespoon freshly squeezed lemon juice plus more for serving
• 2 teaspoons kosher salt
• 1 ½ teaspoons coriander seeds
• 1 teaspoon ground cumin
• ¼ teaspoon baking soda
• 2/3 cup hot water
• Neutral oil (like canola, grapeseed, or peanut oil)
• Little Gems Lettuce or Butter Lettuce for serving
• Heirloom tomatoes for serving
• Persian cucumber for serving
• Tahini for serving
• Carrots for serving (optional)
• Plain whole milk yogurt for serving (optional)
• Avocados for serving (optional)
• Roasted salted peanuts for serving (optional)

• 1 pound ground lamb
• 1 tablespoon + Kosher salt
• 2 teaspoons ground cumin
• 4 teaspoons ground sumac
• 2 tablespoon ground Urfa pepper flakes
• 3 garlic cloves, minced
• 1 small onion, fine chopped
• 2 tablespoons Italian flat leaf parsley
• 1 tablespoon tomato paste
• 1-2 tablespoons ice-cold water

For Serving:

• 6 pieces pita or Turkish bread (Pide) (or other flatbread such as pita)
• 1 cup picked fresh parsley land mint eaves
• 2 medium tomatoes, quarters and roasted
• Blistered long sweet pepper

For Marinade

• ¼ cup unrefined, cold-pressed extra-virgin olive oil
• ¼ cup freshly squeezed lemon juice (about 2 lemons)
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon ground turmeric
• 1/8 teaspoon cinnamon (or more)
• 1/8 teaspoon cayenne (or more if you want it to be spicy)
• several grinds of freshly ground black pepper or to taste
• 4 cloves of garlic, minced
• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• suggested accompaniments: lavash, lettuce, tomato, pickled vegetables, onion, tahini, olives

For White Sauce

• 2/3 cup plain whole Greek yogurt
• 1/3 cup good quality mayonnaise or soy-free Vegenaise
• 3 cloves garlic minced
• 1 Tablespoon freshly squeezed lemon juice
• 1/8 teaspoon sea salt
• 1/8 teaspoon paprika
• freshly ground black pepper to taste

• 1 cup Arborio rice
• 3⁄4 cup sugar
• 1 cinnamon stick for garnish
• 3 teaspoons diluted corn starch
• 8-9 cups milk
• 1 ½ teaspoon vanilla extract
• Ground cinnamon