Tasty Greek Recipes to Enjoy This Time of Year

September 2, 2020

A balanced diet is an important part of staying healthy. Along with regular exercise, a balanced diet, including a variety of fruits and vegetables, lean proteins, whole grains, and good fats, can help boost your immune system and keep you looking good and feeling good for years to come. The Greek diet is well-known as the healthiest for a long and healthy life. Try the following recipes to help get your daily requirements of vegetables

Chicken with Peppers and Mushrooms

1 lb. package chicken breast, cut into bite-sized pieces

4 tablespoons Greek extra virgin olive oil

1 large onion, diced

1 package mushrooms, white or baby bella, or a mixture of both, sliced

3 large bell peppers, color of your choice, cut into strips

1 teaspoon dried oregano

Greek sea salt and freshly ground pepper, to taste

1/2 cup dry white wine

Rinse the chicken and pat dry with paper towels. Season the chicken with salt and freshly ground pepper. In a large saucepan or dutch oven, heat the olive oil until it shimmers and sear the chicken pieces on all sides until lightly golden brown over medium high heat. Remove the chicken pieces and set aside on a plate. Add the onion to the pot and cook until translucent. Add the mushrooms and peppers and cook for two or three minutes. Return the chicken to the pot, add the oregano, additional salt and freshly ground pepper, as needed. Add the wine. Reduce the heat to medium and simmer until the chicken is cooked through, stirring occasionally. Serve over rice or pasta, if preferred. Store any leftovers tightly covered in the refrigerator. Leftovers also make excellent sandwiches.

Green Beans in Sauce

2 pounds green beans, trimmed and cut into 2-inch pieces

1 medium to large onion, chopped

2-3 medium potatoes, peeled and cut into cubes, optional

1 cup tomato passata or puree

2-3 large fresh tomatoes, chopped

4 tablespoons Greek extra virgin olive oil

1/2 teaspoon Greek sea salt

1/4 teaspoon freshly ground pepper


Prepare the vegetables and set aside until ready to use. Place the peeled, cubed potatoes, if using, in a bowl and cover with cold water to prevent discoloration. In a large pot or dutch oven, heat the olive oil over medium high heat until it shimmers. Add the chopped onion and cook until translucent. Add the tomato passata or puree, the fresh chopped tomatoes, and a cup of water to the pot. Bring to a boil, then reduce heat to medium and allow to simmer for about 15 to 20 minutes until the sauce reduces down slightly. Add the salt, pepper, and the green beans and simmer, stirring occasionally. After about 10-12 minutes, drain the potatoes, discarding the soaking water, and add the potatoes to the pot with the green beans. Continue simmering until the green beans and the potatoes are tender, stirring occasionally. Serve with bulgur as a vegetarian main course or as a side dish with fresh bread for dipping in the sauce.


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