t once.
Garlic toasted Greek bread is served with this
IF YOU MUST SUBSTITUTE THE VEGETABLE BOUILLON POWDER, USE CHICKEN BOUILLON
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
br>Like nearly all bean recipes, these only improve the next
To Make The Greek Salad: Chop lettuce. Using a
ave tried out other Faki recipes. Here are my favorite additions
Cook capellini, drain.
Wash and cut broccoli into small flowerets.
Coat skillet with vegetable spray; add oil.
Over medium heat, add garlic; saute 1 minute, add broccoli; saute.
Stir in broth and Greek seasoning.
Bring to a boil.
Stir in tomato and capellini.
Simmer until heated.
Add olives and pepper, toss. Transfer to serving bowl; sprinkle with Feta.
`Contains 3.6 grams fat per serving.
0 mins before serving with Greek salad.
hrimp 4 anchovy fillets 12 Greek olives 12 Salonika peppers 4
nto bowl with scallops and vegetable and mix together.
Squeeze
ew good shakes of the greek seasoning and a small palm
Peel eggplant using a sharp vegetable peeler. Cut eggplants lengthwise in
In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber,
owl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add
eason with spice mixture. Heat vegetable oil in a saucepan over
n 1 Tbsp of the vegetable oil and set aside.
Cook pasta according to package directions.
Combine vegetables and olives; stir in dressing.
Cover& marinate in fridge for several hours or overnight.
Drain and reserve dressing.
Toss together; pasta& vegetable mixture and parsley.
Spoon veggie mix onto serving platter lined with lettuce or whatever greens you have on hand.
Sprinkle with Feta cheese and Serve with reserved dressing.
aste.
Spoon 1/4 vegetable mixture into a log in
Combine all ingredients in blender, adding salt and coarse pepper to taste.
Make salad using lettuce, cucumbers, onions, Greek olives and crumbled Feta cheese.
Pour dressing over salad just before serving.
inutes. Then add the garlic, Greek seasoning, and dried oregano and