Greek Goddess Recipes

GREEK GODDESS

Steps:

• 1. Pour the Curacao in a shot glass, then add the Ouzo. Enjoy!

MELTING POT'S GREEN GODDESS DIP

Steps:

• In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
• Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

GREEK GODDESS BOWL

Steps:

• Cook rice (or other grain) and lentils according to package directions; lentils should take approximately 35 to 45 minutes.
• Drain and set aside.
• Prepare the Tahini Lemon Garlic Sauce (see below).
• In a large skillet over medium heat, add olive oil and sauté the red onion for a few minutes. Add the garlic, red pepper, capers and sundried tomatoes, sauté until the onions and peppers have softened, being careful not to burn the garlic.
• Add in the cooked lentils and Tahini Lemon Garlic Sauce and bring the skillet up to medium high heat. Cook until the sauce begins to bubble, then add in the tomato, cucumber, kale and sauté until kale begins to wilt. (I might try leaving the cucumber and maybe tomato raw in this recipe).
• Remove from heat and mix in the parsley, season with salt and pepper.
• Portion rice in bowls and place lentil mixture over top. Garnish with olives and lemon wedges.
• Tahini Lemon Garlic Sauce:.
• In a small bowl, whisk all ingredients together until smooth.

GREEK GODDESS DIP

Steps:

• Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
• With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
• Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.