Baba Ghanoush

1 large eggplant, roasted

1/4 tahini 

1/4 lemon juice (about 2 lemons) 

3 cloves garlic, minced

2 Tbs sesame seeds

1 1/2 Tbs olive oil
Salt to taste

1. Preheat oven to 400 degrees. 
2. Place eggplant on baking sheet lined with parchment paper, and make holes in the skin with a fork. Roast it for 20 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. 
   Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. 
   Refrigerate for 3 hours before serving.
   Will last 2-3 days refrigerated. 

Tabbouleh

https://www.allrecipes.com/recipe/14229/tabbouleh-i/

• - 1 cup bulgur grain
• - 1 2/3 cups boiling water (to make bulgur)
• - 1/3 cup olive oil 
• - 1/3 cup lemon juice
• - 1 cup chopped green onions
• - 1 cup chopped fresh parsley
• - 1/4 cup chopped fresh mint
• - 3 tomatoes, chopped
• - 1 cucumber - peeled, seeded and chopped
• - 1 teaspoon salt
• - ground black pepper to taste 
• Instructions:
• - Cook bulgur according to package
• - Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
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Bruschetta 2 ways

Bruschetta Tomato

-French bread or sour dough (thinly sliced)

-roasted garlic

-tomato (finely chopped)

-basil (finely chopped)

-olive oil

-coarse sea salt (to taste)

-balsamic vinegar (to taste)

-feta (optional)

Roast garlic in oven. Roast garlic by removing most skin, cutting off the top quarter inch.  Spead 1 or 2 teaspoons olive oil on garlic, wrap in tin foil. Bake for 35min at 400. 

Spread olive oil on bread. Place bread oil side down on pan lined with tin foil. Toast at 450 for 5 min until edges of bread are golden. Spread roasted garlic on oil side of thinly sliced bread. 

Combine tomatoe, kalamada olives, sea salt, basil and balsamic vinegar. Place atop toasted garlic bread. Garnish with sprinkling of feta. 

Bruschetta Fresh Tomato Alternative

-French bread or sour dough (thinly sliced)

-roasted garlic

-cucumber (finely chopped)

-sun dried tomato (finely chopped)

-kalamada olives (finely chopped)

-course sea salt (to taste)

-olive oil

-balsamic vinegar (to taste)

Roast garlic in oven. Roast garlic by removing most skin, cutting off the top quarter inch.  Spead 1 or 2 teaspoons olive oil on garlic, wrap in tin foil. Bake for 35min at 400. 

Spread olive oil on bread. Place bread oil side down on pan lined with tin foil. Toast at 450 for 5 min until edges of bread are golden. Spread roasted garlic on oil side of thinly sliced bread. 

Combine cucumber, balsamic vinegar, sea salt, kalamada olives, sun dried tomatoes. Place atop toasted garlic bread. 

Souvlaki

Serves: 6 to 8
30 minutes

First: Set skewers to soak in water.

2 lbs chicken breast, cut into 1.5 inch cubes
1/4 cup olive oil
1/4 cup dry white wine
2 Tbs lemon juice
2 tsp chopped fresh oregano leaves
2 crushed garlic cloves
1 tsp kosher salt

Cook at 375 degrees. 

Thread chicken onto water soaked skewers. 

Turn over occasionally.

10 -12 minutes.

Easy Feta Chicken Bake

Bake 40 min.

Makes 6 servings

6 boneless skinless chicken breast halves (2 lbs)

2 Tbls lemon juice, divided

salt and black pepper

1 pkg (4 oz) crumbled feta cheese with basil and tomato

¼ cup each finely chopped red pepper and fresh parsley

Arrange chicken in 13x9 inch baking dish. 

Drizzle with 1 Tbls lemon juice. 

Bake at 350 for 35-40 min or until cooked through. 

Sprinkle with red pepper and parsley. 

Golden Kebabs with Zesty Mayo - Lexie's

Serves 4

Prep Time: 15 min

Cook Time: 10-15 min

First, soak skewers in water.

2 Tbsp olive oil

Pinch of sea salt

2 tsp tumeric

2 garlic cloves, crushed

2 Tbsp lemon juice.

4 chicken breast fillets about 1/4 lb each, cubed

3 nectarines, halved and stoned (substitutes are mango and papaya)

1 large green pepper

Zesty Mayo Ingredients: 

2 scallions, chopped finely

grated zest of ½ lemon

6 ½ Tbsp mayonnaise

1/3 cup plain low fat yogurt

lemon juice to taste

1.     Put olive oil, turmeric, garlic, lemon juice, sea salt, and chicken into bowl. Toss and coat thoroughly.

2.     Thread kebabs. Preheat broiler.

3.     Broil 5 mins on each side until peppers and and nectarines are browned. 

 

f Make zesty mayo in small bowl, mix scallions and lemon zest with mayo and yogurt and lemon juice to taste.

Lebanese Chicken Kebab - Lexie's

Prep: 20 min

Cook: 10 min

Serves: 4-6

First soak skewers in water.

1 lb chicken breasts

1 clove of garlic

¾ tsp salt

¼ tsp cinnamon

¼ tsp black pepper

¼ tsp allspice

2 Tbls olive oil

3 Tbls lemon juice

Cube uncooked-chicken. Peel and crush garlic. Combine chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover and marinate for 3-6 hours or overnight in the refrigerator.

Grill:

30 minutes before grilling, remove from refrigerator. Thread onto skewers (if using wood or bamboo, soak ½ hour.) Grill over medium heat, basting several times until delicately browned.

In Oven:

Pre-heat to 325 F. Place kebabs on oven sheet and cook 6-8 minutes, basting occasionally, until browned.

Other:

Can be served in pita, goes well with hummus and/or baba ganoush.