Tzatziki

Serves 2

INGREDIENTS

250 gr. (1 cup) Greek yogurt
60 gr. (1/3 cup) cucumber, whole, grated
4 gr. (1 clove) garlic, grated
60 gr. (1/4 cup) olive oil
15 gr. (1 ½ tbsp) vinegar of preference (optional)
2 gr. (1 tbsp) dill, finely chopped
2 gr. (1 pinch) salt
1 gr. (1 pinch) black pepper, fresh, grated

 

DIRECTIONS
Squeeze the cucumber with your hands to release as much liquid as possible. Place the cucumber in a bowl, add the rest of the ingredients and mix well with a spoon. Taste and season with salt and pepper. Adjust the amount of vinegar depends on your preferences.

 

Greek salad

Serves 2

 

INGREDIENTS

200 gr. (1 ½ cup) cherry tomatoes, halved (or other good quality tomatoes)

50 gr. (1/4 cup) cucumber, diced

25 gr. (2 tbsp) red bell pepper, diced

5 gr. (1/4 cup) basil, leaves, coarsely chopped

40 gr. (4 tbsp) extra virgin olive oil

50 gr.(1/3 cup) feta cheese, chopped in medium squares

salt

DIRECTIONS
Place all the ingredients in a large bowl and mix well.

 

Shrimp falafel burger

Serves 2

 

INGREDIENTS

175 gr. (1 ¼ cup) edamame

50 gr. (1/4 cup) green peas

110 gr. (1 ¼ cup) raw shrimp, flesh only 

5 gr. (1/4 cup) parsley leaves

5 gr. (1/4 cup) basil leaves

5 gr. (1/4 cup) fresh coriander leaves

5 gr. (1 clove) garlic, peeled

1 gr. (1/2 tsp) ground cumin

1 gr. (1/2 tsp) ground coriander

6 gr. (1/4 cup) mint leaves

35 gr. (3/4 cup) fresh onion, the green part, chopped

3 gr. (2 pinches) salt

 

DIRECTION

Place all the ingredients in a food processor and blend until all the ingredients are blended into a rough paste. Form in to 2 patties (about 6 oz each or adjust accoirding to preference)

In a sauté pan over high heat, add the olive oil and sauté the shrimp falafel until golden on both sides and cooked through.

*for a vegetarian falafel replace shrimp with an additional 1 cup edamame and 1*4 cup peas

 

Warm Quinoa

Serves 2

 

INGREDIENTS

30 gr. (3 tbsp) olive oil

50 gr. (1/3 cup) red onion, peeled, finely chopped

5 gr. (1 clove) garlic, peeled, finely chopped

20 gr. (4 tbsp) ginger, peeled, finely chopped

50 gr. (6 tbsp) red bell pepper, in small squares

2 gr. (1 tsp) curry powder

20 gr. (2 tbsp) white wine

150 gr. (1 cup) white quinoa

300 gr. (1 ¼ cup) chicken stock or water

10 gr. (1 tbsp) edamame beans

10 gr. (1 tbsp) green peas (frozen)

4 gr. (1/4 cup) cilantro leaves, coarsely chopped

20 gr. (1/2 cup) green onion, green part only, finely chopped

4 gr. (2 tsp) lemon zest

salt

fresh ground black pepper

 

DIRECTIONS

Place a medium pan in a medium heat, add the olive oil, the onion, season with salt and cook until soften. Add the garlic, the ginger, the red pepper, the curry powder and sauté for 2 minutes. Add the wine and cook until completely evaporated. Add the quinoa, the stock, and cook for about 8 minutes. Add the edamame, the green peas, cook for 2 more minutes, add the coriander, the fresh onion, the lemon zest, taste and season with salt if necessary.

*Add some olive oil if the quinoa is too dry.

 

*If you wish to make a nice wrap with all the recipes that we will prepare make sure to have a couple of tortillas

 

 

COOK ALONG PREP & EQUIPMENT LIST

 

Prep

• measure all ingredients by recipe.
• keep ingredients separated by recipe.
• have peeled onions per recipe.
• have picked herbs per recipe.
• have peeled garlic gloves.
• have peeled ginger
• peeled shrimp

Equipment

• 1 sauce pan with lid for cooking the quinoa
• 1 food processor for the falafel
• 1 pan for frying the falafels
• 1 spatula for the falafels
• 1 box grater
• 1 cooking spoon
• 1 cutting board
• 1 chef’s knife
• a few bowls, for storing ingredients