More Greek with Tasos

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Grilled Flatbreads

Wednesday, December 7th, 2016

Ingredients: 4 Greek flatbread rounds 1/4 cup Ariadne Pure Extra Virgin Olive Oil Sea Salt Directions: Toast the flatbreads (both sides) on an outdoor grill, raclette grill, or in a large frying pan. Cut each round into 8 wedges and toss with olive oil and sea salt. Serve with hummus or other dips and your […]

Manouri Cheese with Grape Syrup Honey and Sesame Seeds

Wednesday, December 7th, 2016

Ingredients: 1/2 pound Manouri cheese, sliced into thin wedges 1/4 cup Ariadne Pure Raw Honey with Grape Syrup Sesame seeds, lightly toasted. Directions: Toast sesame seeds in a small skillet over medium heat, until slightly golden, remove from heat. Place Manouri wedges onto Grilled Flatbreads, crostini, or crackers and drizzle with the honey, then sprinkle with […]

Tuna with Pasta and Tomatoes

Saturday, November 19th, 2016

Ingredients: 4 tuna steaks 1/4 cup Ariadne Extra-Virgin Olive Oil 1 tablespoon oregano 1 red onion, diced 2 cloves garlic, minced 5 tablespoons wild capers 6 cups cherry tomatoes, sliced in half 1/2 pound package Ritrovo Selections Tajarin Egg Pasta by Ciacc0 1/2 cup white wine Pinch sugar Sea salt to taste 1/4 cup Italian […]

More Greek Cooking with Tasos 2

Thursday, November 10th, 2016

Friday, November 11, 2016 6-8pm Guest Chef Tasos Manouras, founder of Ariadne Pure, will treat us to a menu filled with simple, delicious dishes and share the food culture of his native Cyprus.   — 1 — Prosecco with Ariadne Pure Grape Syrup Manouri Cheese, Ariadne Raw Honey, and Sesame Seeds with Toasted Greek Pita Triangles — […]

Mixed Greens with Grapes and Walnuts with Grape Balsamic Dressing

Wednesday, November 2nd, 2016

Ingredients: For the Salad 4 cups mixed wild greens 1 cup red grapes, cut in half 1/4 cup toasted walnuts, roughly chopped For the Dressing 3 tablespoons Ariadne Pure Extra Virgin Olive Oil 2 tablespoons Ariadne Pure Extra Virgin Olive Oil with Lemon (or Mandarin) 2 tablespoons Ariadne Pure Grape Syrup pinch of salt freshly […]

Halva

Tuesday, November 1st, 2016

Ingredients: 1 cup European butter 2 cups fine semolina flour 2 cups granulated sugar 1/2 cup toasted hazelnuts, chopped 4 cups warm water 1/2 cup dark chocolate, chopped Ariadne Raw Honey with Hazelnuts Directions: Melt butter in a heavy saucepan over medium heat. Add the semolina and cook 3 minutes, stirring constantly so the flour does […]

Tzatziki and Feta Dip

Tuesday, November 1st, 2016

Makes 4 cups Ingredients: 2 cups full-fat Greek Yogurt 4 ounces fresh Feta Cheese, crumbled 3 tablespoons Ariadne Greek Herbs for Tzatziki 1/2 cup Ariadne Extra-Virgin Olive Oil 2 small Persian cucumbers, grated or finely chopped 1/4 cup fresh dill, minced Italian Parsley, finely chopped Greek olives Directions: Combine the yogurt and the Feta cheese […]

Bite-Sized Gyros with Carob Honey

Tuesday, November 1st, 2016

Makes 16 gyros Ingredients: 2 pounds pork shoulder meat, cut into bite-sized cubes 3 tablespoons Ariadne Extra-Virgin Olive Oil 4 tablespoons Ariadne Herbs for Gyros 1/4 cup Ariadne Raw Honey with Carob 16 3-4″ flat or pita rounds (use a cookie cutter to cut the bread into the appropriate size) Tzatziki and Feta Dip Italian […]

Gruacamole (Greek Guacamole)

Tuesday, November 1st, 2016

Makes about 4 cups Ingredients: 6 ripe avocados, mashed Juice of 4 small lemons (Meyer lemons if possible) 1/4 cup red onion, finely minced 1/4 cup Ariadne Extra Virgin Olive Oil 1/4 cup Italian parsley, minced Directions: Mash the avocados with the lemon juice, add the red onion and combine. Stir in the olive oil […]

Mediterranean Spiced Almonds

Tuesday, November 1st, 2016

Makes 2 cups Ingredients: 2 cups raw almonds 2 tablespoons Ariadne Extra Virgin Olive Oil 4 tablespoons Ariadne Herbs for Mediterranean BBQ Directions: Mix all ingredients together in a bowl. Transfer to a baking sheet, spread evenly in the pan. Bake for 20-25 minutes until almonds brown slightly and are nice and crunchy Allow to […]

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