Lemon Tarragon Shrimp Kabobs

Drawing on classic flavor combinations is one way to dress up everyday shrimp. We all know shrimp at their most basic — sizzled up with a little garlic and butter. But this recipe raises the volume on our favorite crustacean with deep depth of flavor and a little acidity.

Manestra — Greek Chicken with Orzo in Tomato Sauce

Manestra is a humble one-pot dish common throughout Greece. At its most simple, it’s just orzo (in Greek called kitharaki) in tomato sauce. You can make that sauce from tomato paste or with canned or fresh tomatoes (wait till they’re in season). But you can also dress it up a bit and make it heartier with a little chicken or other meat. That’s what I’ve done here, because that’s how I remember eating it.

Mushroom Pasta

This Mushroom Pasta recipe is a riff on one of my favorites that I developed for Opa! The Healthy Greek Cookbook. The dish was based off one I had in Athens, using pasta and mushrooms from Crete where my family roots are from. It’s an umami bomb that combines meaty wild mushrooms with cheese and a little cream/Greek yogurt. In this recipe, I’m also suggesting adding saffron, which plays off the richness with more nuance and depth of flavor. It’s optional, but I highly recommend it. Cooking it all in one pot makes the process seamless and clean up is easy when you’re done.

Fasolada (Greek White Bean Soup with Tomato) Recipe

Beans and legumes comprise one of the cornerstones of the Greek diet. And it’s no wonder — they’ve existed in Greece since before the Bronze Age. They are a humble ingredient that makes a sustainable source of protein and ultimately satisfaction. That’s why you can find Fasolada — Greek White Bean Soup — throughout the country and diaspora.

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