Mezze Night with the sibs

My hubby went out for a steak dinner with the boys last night so I had my brother and sister over for dinner, which is always a nice treat.

I was in the mood for Mediterranean food, and since we are all trying to eat a little healthier these days I figured it was a good choice.

I made three easy dishes: a Greek salad, an orzo salad and shrimp.

They all required similar main ingredients so it was a pretty simple grocery shop.

I warmed up some pita bread and served it on the side with hummus and tzatziki. 

Ali brought over white wine and Jon some cannolis (not Greek but still yummy) for dessert.

A fun evening chatting, eating and drinking.

Recipes below.

Chopped Greek Salad

Ingredients

Romaine lettuce, chopped

Red onion, finely chopped

Green pepper, chopped

Seedless cucumber, chopped

1/4 cup feta cheese

Pitted kalmata olives

Stuffed grape leaves

For the dressing

1/4 cup red wine vinegar

2/3 cup extra light olive oil

1/4 cup chopped kalmata olives

juice from half a lemon

1 teaspoon fresh chopped oregano, plus 1/2 teaspoon to sprinkle on top of salad

1 teaspoon dried parsley

1 teaspoon dried basil

1/2 teaspoon garlic Salt

1/2 teaspoon pepper

1 teaspoon sugar

Chop all ingredients and toss except the grape leaves. Add those on top of salad. 

Sprinkle a little fresh or dried oregano on top.

Whisk together all ingredients for the dressing and pour over top right before serving.

Greek Orzo Salad

Ingredients

1 lb orzo

1 bag fresh spinach

Pitted kalmata olives

1/2 cup crumbled feta

1/2 red onion, minced

1 tablespoon olive oil

1 tablespoon red wine vinegar

salt 

pepper

Boil orzo and drain water. Right away add the fresh spinach and mix so it wilts from the heat.

Add in olive oil, red wine vinegar, feta, red onion, olives salt and pepper.

Serve warm or room temperature.

Greek Shrimp with Tomatoes and Feta

I tweaked this recipe from Giada de Laurentiis. Her recipe called for Halibut but I decided to make it with shrimp instead. I also added in the feta and oregano to have more of a "Greek flare".

Ingredients

1 tablespoon olive oil

1 pound XL shrimp

salt & pepper

2 shallots sliced

2 garlic cloves, minced

1 pound frozen artichokes

1/2 cup white wine

1 1/2 cups low-sodium chicken broth

1 (14.5 oz) can diced tomatoes

1/2 teaspoon dried oregano

1/4 cup crumbled feta cheese

Heat 3 tablespoons of olive oil in a pan and cook shallots for a few minutes. Add the garlic and artichokes and cook until browned, about 5 minutes.

Add the white wine and stir, scraping up all the brown bits from the bottom of the pan.

Add the chicken broth, tomatoes and juice, oregano and salt and pepper.

Bring to a simmer and let cook till the sauce reduces and gets thicker, about 15 minutes.

In a separate bowl season the shrimp with a little olive oil, salt and pepper.

Heat a grill pan and sear shrimp on both sides, till just about cooked through. About 3 minutes on each side.  (They will finish cooking in the pan)

Add the shrimp to the tomato and artichoke broth about 5 minutes before it is done. 

Crumble the feta on top and serve immediately.