Charleston Spice

Oikogéneia (Greek) Vinaigrette

Charleston Spice - Tuesday, May 22, 2012

This is a great dressing to have on hand for any salad, you can add some Feta cheese and olives to it if you would like, or you can leave it as is. We use this for tossed salad and for pasta salad.

 

2 Tsp Vinegar of choice

2 Tablespoons Lemon Juice

6 oz Olive Oil

1 to 2 Tablespoons Oikogéneia Greek Blend

Place all ingredients in a jar. Secure lid and shake vigorously. Make dressing atleast 2 hours prior to use or for more flavor make 24 hours in advance.

Makes about 1 cup

Variation:

For a pasta salad dressing make the above recipe and add a sweetner of choice, we like either brown sugar or honey, and toss with pasta.

Oikogéneia Roasted Potatoes

Charleston Spice - Tuesday, May 22, 2012

This is a great quick side dish for just about any meal.

1 Ib potatoes, Fingerlings sweet or white, Wedged or diced

2 Onions

2 tsp Olive Oil

1 to 2 tsp Oikogéneia Greek Blend

Wedge Potatoes, rinse and place on a paper towel to dry. Dice Onions and combine with potatoes. In a bowl or Plastic bag, combine Potatoes and Onions with Olive oil and Oikogéneia Greek Blend until well blended.

Bake on a sheet pan in the oven at 375ºn to 425º for 15 minutes. Remove and stir and cook for an additional 10 minutes.

Variation:

For something a little different. Add 1 to 2 beets diced to the pototoes

Leftovers: Greek Potatoe Salad

If you have any leftover pototoes, add a little sour cream or greek yogurt and a dash of Vinegar and stir. If you have any artichoke hearts, Sundried Tomatoes, or olives in the fridge, add those as well. Let the Potatoe Salad rest in the fridge for atleast 2 hours before serving.

Enjoy!


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