Grilled Watermelon with Balsamic Drizzle
- 1 small watermelon – seedless
- 1 cup feta [Greek Feta]
- Stamatopoulos & Sons 25* Dark Balsamic Vinegar
- fresh basil
- Stamatopoulos & Sons Delicate EVOO
Note – measurements aren’t really required as it will depend on the size of your watermelon and how many slices you would like to make. So you are free to use as much or as little as you would like.
- Slice watermelon into desired shapes, I like the stick shape but wedges work well too. I also like to leave on the green rind so it can be a handheld, but feel free to remove it if you prefer.
- Heat grill (or grill pan) to medium-high. Lightly brush olive oil on the grates. Grill watermelon on two sides until you see grill marks starting to develop.
- Remove from grill, place on a platter and sprinkle each piece with a tiny pinch of salt. Drizzle on the thick balsamic vinegar, olive oil and feta. Lastly, toss on some shredded basil and enjoy while warm!
Caramelized Onion, Spinach, & Olive Oil Quick Bread Recipe
This savory bread is loaded with veggies...almost like a meal to go! Try it with Stamatopoulos & Sons Robust Extra Virgin Olive OIl. Delicious!
- 3 tsp Stamatopoulos & Sons Robust olive oil, divided
- 1 large yellow onion, cut in half through the root, and thinly sliced
- ½ tsp kosher salt
- 2 cups (packed) fresh spinach leaves
- 2 garlic cloves, minced
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs, lightly beaten
- ¾ cup milk
- ⅔ cup extra-virgin olive oil
- 1 oz. crumbled myzithra (or feta) cheese
- Butter and flour for pan
- Preheat the oven to 350 degrees Fahrenheit.
- Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with ½ teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.
- Add 1 teaspoon Stamatopoulos & Sons Robust Extra Virgin Olive Oil to the onions, then stir in garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, lightly beaten, milk, and extra-virgin olive oil. Whisk well until combined.
- Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and myzithra cheese, and stir until just combined.
- Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.
- Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.
Oven-baked Zucchini Crisps Recipe
Crunchy and irresistible zucchini crisps are a fabulous snack! Try them with Stamatopoulos & Sons Medium Extra Virgin Olive Oil.
- 1 large zucchini
- 2 tbsp. olive oil
- Kosher salt
- Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
- Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
- After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- In a small bowl, pour Stamatopoulos & Sons Medium olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
- Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
- Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
- Let cool before removing and serving.
- Keep in an airtight container for no more than 3 days.
Taken from Table for Two.
To add an extra lemon punch, try this super fast, easy recipe with Stamatopoulos & Sons Lemoni Extra Virgin Olive Oil.
- 8 cloves garlic, minced or finely chopped (more if you LOVE garlic)
- 1/2 tsp of black pepper (more if desired)
- 2 tsp salt
- 1/2 cup Stamatopoulos & Sons Lemoni Extra Virgin Olive Oil
- 1 cup Freshly squeezed lemon juice
- Mix all ingredients into a container with securable lid
- Tighten lid
- Shake vigorously until olive oil and lemon juice blend into one, after about 1 minute of shaking.
- Spread over fresh spinach or any shredded salad greens...also try as a marinade.
Adapted from SparkRecipes.
Crispy Chicken with Lemon, Parsley, and EVOO Recipe
Try this mouth-watering chicken recipe with Stamatopoulos & Sons Medium Extra Virgin Olive Oil for an out-of-this-world flavor experience.
- 2 1/2 ounces sourdough bread (about 3 slices), torn into smaller pieces
- 4 (6-ounce) boneless skinless chicken breast halves
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon coarse-grained Dijon mustard
- 3/4 cup extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 4 cups mixed baby greens
- Place bread in a food processor; process about 1 minute or to coarse crumbs. Transfer breadcrumbs to a large plate.
- Place chicken between 2 sheets of plastic wrap; pound to an even thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush each chicken breast half evenly with mustard, and roll in breadcrumbs to coat.
- Heat 1/2 cup Stamatopoulos & Sons olive oil in a large nonstick skillet over medium heat until hot. Add chicken, and cook 7 minutes on each side or until golden brown and thickest portion registers 165°.
- Meanwhile, combine lemon juice, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Slowly whisk in remaining 1/4 cup olive oil.
- Place 1 chicken breast half onto each of 4 plates; top evenly with parsley mixture. Serve immediately with mixed greens.
Greek Walnut Spice Cake Recipe
This recipe takes the cake in our household! Try it with Stamatopoulos & Sons Delicate extra virgin olive oil to experience the full Greek effect.
Yields 12 servings
- 1 1/4 cups coarsely chopped walnuts, divided
- 1 1/2 cups white whole-wheat flour
- 1/2 cup barley flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup packed dark or light brown sugar
- 2/3 cup Greek yogurt
- 2 teaspoons freshly grated orange zest
- 1/2 cup orange juice
- 1/4 cup Stamatopoulos & Sons Delicate extra virgin olive oil
- 1/3 cup orange juice
- 1/4 cup packed dark or light brown sugar
- 1 small strip orange zest (1-by-1-inch)
- 2 whole cloves
- Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
- Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°F.
- Whisk whole-wheat flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.
- Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes.
- Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.
- When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time.
- Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.
Recipe from Eating Well.