Mediterranean Glory Bowl combines health benefits with flavorful roasted zucchini, pomegranate, avocado, feta, chicken sausage, and lime juice. 

Halloooo.

We are officially heading into the holidays!!  WoOp wHoO!! I love them.  Starting with Halloween, then Thanksgiving, happiest at ChristmasThyme, wrapping up with a New Year’s Celebration.

Our Mediterranean Glory Bowl is a seasonal recipe; pomegranate season. I have a sentimental love for pomegranate and to a fault may include them in one too many recipes.  Thanks for hanging in there with me.

Ingredient Breakdown

I have a favorite holiday dip/salsa recipe that I prepare every year.  Pomegranate, Zuchinni & Avocado Salsa is Mediterranean flavor love…in it’s GLORY.  Thus the name of this Lunch Bowl.  I added sweat Italian chicken sausage and farro for a burst of protein.

I’ve bragged on Farro before.

I was studying the bulk bins at my local Whole Foods Market looking for something different.  I was charged up to discover that Farro is packed with goodness. 

Here are a few Farro ‘features’ if you will:

• Farro is one of the oldest cultivated grains and has been consumed for over 5000 years.
• With 8 grams of protein and 7 grams of fiber per cooked cup, Farro is an energy power house.
• Because it’s a complex carb, Farro breaks down slowly, helping to stabilize your energy over longer periods of time.
• Farro is high in B vitamins and minerals, especially Magnesium which has been said to ease tension and menstrual cramps.
• And the best part, Farro tastes great and is super versatile to use.  I think you’ll love it’s slightly chewy nutty flavor.

Now combine all those health benefits with the pop of fresh oregano roasted zucchini, sweet pomegranate, creamy avocado, sharp feta, savory chicken sausage, with a generous squeeze of lime juice.  Mediterranean Glory Bowl for breakfast, lunch or dinner for me!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mediterranean Glory Bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 350kcal

Ingredients

• 2 sweet Italian chicken sausages
• 2 zucchini cut into ½” dice
• 1 Tbl. olive oil
• 1 tsp. fresh oregano chopped
• ½ tsp. sea salt & freshly cracked pepper
• ⅓ cup red onion finely diced
• 1 avocado cut into ¼” dice
• ½ cup pomegranate arils
• 3 Tbl. crumbled feta cheese
• 1 lime
• 2 cups salad greens
• 1 cup farro prepared according to package instructions

Instructions

• Preheat oven to 400 degrees.
• Toss zucchini with olive oil, oregano, and salt & pepper. Spread in a single layer on a baking sheet, along with sausages. Roast, tossing once, until golden brown, about 25 minutes.
• Meanwhile, prepare farro according to package instructions.
• To prepare bowl make a bed of salad greens and cooked farro. Add a spoonful of each remaining ingredient, including sliced sausage. Squeeze lime juice over top.

Notes

Serving size = 1/4 recipe. 9 WW Pts+ per serving.

The post The Best Mediterranean Glory Bowl appeared first on Lemony Thyme.

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments below :)

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

The original viral recipe from @liemessa got over a million views on TikTok! And I’m pretty certain every other food blogger has since posted some version of this feta dish.

And for good reason. It’s absolutely delicious!!!

So as my 21 year-old bonus son goes off to his senior year of college, I was presented with a challenge or a theme if you will (by he and a buddy – who are both quite capable in the kitchen).

Start a recipe series called College Cooking and give us a new recipe each week that we can prepare in our off-campus housing kitchens!

Be sure the ingredients are readily available (and affordable) but help us break free from blue box mac ‘n cheese, frozen pizzas, and fast-food meals.

It’s fairly well documented here on the pages of Lemony Thyme that I love a good theme!

Challenge accepted!

Weekly College Cooking Series

• Recipes using readily available affordable ingredients.
• The recipes will include substitutions for items that may be hard to locate or intimidating.
• Will include how-to techniques for new cooks.
• We’ll stick to basic kitchen equipment, down the road a slow cooker will definitely be involved especially as we head into winter. Click this link to view my top “Essentials, Tips & Ingredients Lists.”
• Each recipe will be full of elevated flavor! Here we go!

I love this challenge already!

Easy Baked Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We’ll add broccoli and chicken and toss it all with cooked pasta at the end!

Check out my 30-second Recipe Video HERE!

Equipment Required

• Cutting board and sharp knife
• 9″ x 13″ Baking Dish
• Oven
• Pasta Pot & Strainer
• Spoon for stirring and serving

Recipe Note: yes, you can substitute a different size baking dish. The key is to find something similar to the same square inches. The dish below is 10″x12″ for example. Square, oval or round works for this recipe.

Ingredients Required for 4 servings

• 2 pints cherry tomatoes
• a head of fresh broccoli
• 1 1/2 lbs. boneless skinless chicken breasts
• 1 8-ounce block feta cheese (packed in water or brine is best)
• 1/2 cup extra virgin olive oil
• 1 pound dried pasta (I used Cavatappi)
• salt & black pepper
• 3 cloves garlic
• 1 handful fresh basil leaves (about 3 Tablespoons chopped)

Preparation

• Preheat oven to 400 degrees F.
• Rinse cherry tomatoes and place in baking dish.
• Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish.
• Cut chicken into 1″-1~1/2″ cubes. Add to baking dish and mix with tomatoes and broccoli.
• Add block of feta cheese to center.
• Drizzle with olive oil
• Sprinkle with salt & black pepper
• Bake for 35 minutes

While feta mixture is baking…

• Prepare pasta according to package instructions. You can use any dried pasta in this recipe: cavatappi, elbow macaroni, penne, spaghetti.
• Chop garlic and fresh basil (see Recipe Note below)
• Call mom or dad :)

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

For how to break down a head of garlic or chop fresh basil, see our quick How-To Videos linked in Instagram Story Highlights under College Cooking.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

Preparation Continued

• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil.
• There will be liquid in the baking dish which will mix with the soft feta to create a delicious sauce.
• Stir well.

• Stir in your drained cooked pasta and serve!

Baked Feta & Tomato Pasta with Chicken & Broccoli is meant to be a complete meal, but a side salad with Greek Red Wine & Feta Vinaigrette would go nicely with this dish!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking.

All my best,
xo Libby

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Easy Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We'll add broccoli and chicken and toss it all with cooked pasta at the end!

Course Entree

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 pints cherry tomatoes
• 1 head broccoli cut into florets
• 1 1/2 pounds boneless skinless chicken breasts cut into 1" – 1~1/2" cubes
• 1 8 ounce block of feta cheese preferably packed in water or brine
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound dried pasta of choice I used cavatappi
• 3 cloves garlic minced
• 1 handful fresh basil chopped

Instructions

• Preheat oven to 400 degrees F. Rinse cherry tomatoes and place in 9"x13" baking dish. Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish. Cut chicken into 1"-1~1/2" cubes. Add to baking dish and mix with tomatoes and broccoli. Add block of feta cheese to center. Drizzle with olive oil and sprinkle with salt & black pepper. Bake for 35 minutes.
• While the feta mixture bakes, prepare pasta according to package instructions. Chop garlic and fresh basil (see Recipe Note below).
• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil. There will be liquid in the baking dish which will mix with the feta to create a delicious sauce. Stir well and serve.

Notes

Recipe adapted from Liemessa.

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

 

The post Easy Baked Feta & Tomato Pasta with Chicken & Broccoli appeared first on Lemony Thyme.

Whether you have a favorite Greek restaurant or a favorite Greek Island, this dressing will save you the trip!

I love how the classic Mediterranean aromatics and herbs make this dressing sing. But its the salty tangy feta cheese that’s the star. Sweet honey and the acid from the red wine vinegar are the perfect balance.

All of the ingredients go into your food processor, making this dressing quick & easy to make. I have a mini KitchenAid Food Chopper that I use almost daily. One of my most treasured kitchen appliances!

Homemade is better.

Especially homemade salad dressings. No chemicals or preservatives.

Just real good ingredients.

Garlic, shallot, lemon zest and a touch of honey infuse a base of extra virgin olive oil and red wine vinegar. Fresh basil and oregano add familiar Greek flavor. While the feta cheese adds a nice salty finish.

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer! Give our Greek Salad or Mediterranean Chopped Salad a try.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Quick Greek Red Wine & Feta Vinaigrette

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer!

Course Dressing

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 zest of one lemon
• 1 shallot
• 1 clove garlic
• 2 Tablespoons fresh oregano leaves
• 1/4 cup fresh basil leaves
• 1/4 cup feta cheese
• salt & pepper to taste

Instructions

• Combine all ingredients except feta, salt & pepper in bowl of a food processor. Purée. Add in feta and pulse until creamy, but with small pieces of feta still visible. Season with salt & pepper to taste.

The post Quick Greek Red Wine & Feta Vinaigrette appeared first on Lemony Thyme.

It has the perfect balance of savory (hello pesto) with a hint of sweetness.

I’ve literally made five variations of it in the past several weeks, sharing it with friends & family along the way.

Rave reviews from all of my taste-testers!

For anyone following a gluten free diet, or looking to incorporate more veggies into their meals, or just loves sweet potatoes as much as I do….this is your new secret weapon!

Sweet potatoes are high in fiber, mineral rich (particularly potassium) and packed with vitamins (particularly immunity boosting Vitamin A / beta-carotene), which has anti-inflammatory properties – that’s music to my ears!

Sweet Potato crust is genius!

I first saw it in a Cooking Light post and instantly knew I would recreate it at home.

The Sweet Potato Crust Method

Because the crust is pre-baked before filling, causing the sweet potatoes to shrink, it’s important to overlap them a good bit and to be sure the diameter of the slices are large enough to stand above the edge of your quiche pan.

I’ve practiced several times now and believe I’ve found the right combination of slice thickness (1/8-inch), diameter (1-inch larger than the height of the pan), and spacing (overlap at least half of each slice).

Using a mandolin set at 1/8-inch thickness makes the slicing a breeze, but you can certainly cut the sweet potatoes by hand.

I found one large sweet potato will do the trick, but buy two just in case. The crust is baked at 375 degrees F. for 20 minutes before adding the fillings.

For the Veggie Quiche Filling

For this Veggie & Pesto Quiche I chose steamed broccoli, asparagus, and zucchini for my veggies, Basil Pesto, and feta and parmesan cheese.

The custard consists of 6 large eggs, 1 cup of heavy cream, salt, pepper and nutmeg.

Place the quiche on a baking sheet then bake a 350 degrees F. for 35-40 minutes, until the center is just firm to the touch.

Allow to cool slightly before slicing.

The result is a perfectly cooked sweet potato crust, with a delicious savory veggie filling.

The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.

Not too ‘eggy’ as my husband would say.

Sweet Potato Crust Veggie & Pesto Quiche is easily one of my new favorite quiches.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Sweet Potato Crust Veggie & Pesto Quiche

This quiche has a perfectly cooked sweet potato crust, with a delicious savory veggie filling. The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.

Course Breakfast, Brunch, Entree, Lunch

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Prebake Sweet Potato Crust 20 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1-2 large sweet potatoes, peeled sliced 1/8-inch thick
• 2 1/2 cups steamed veggies (such as broccoli, zucchini, asparagus, yellow squash)
• 1/4 cup basil pesto recipe link in post
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded parmesan cheese
• 6 large eggs
• 1 cup heavy cream or half & half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch ground nutmeg

Instructions

• Preheat oven to 375° F. Peel and slice sweet potato(s) into 1/8-inch slices. Spray pie plate or quiche pan with cooking spray, then line with sweet potato slices. Slices should be 1-inch taller than sides of pie plate and should be overlapped by half. Place pie plate on a baking sheet and bake for 20 minutes.
• Meanwhile, steam veggies and prepare pesto, reserve. In a mixing bowl, beat eggs with cream, salt, pepper and nutmeg.
• Remove prebaked sweet potato crust from oven. Lower oven temperature to 350° F. Arrange veggies in crust. Sprinkle with pesto and cheeses. Slowly pour custard over filling. Bake for 35-40 minutes, until center is set and just firm to the touch. Allow to cool for 10 minutes before slicing. Delicious served warm or at room temperature.

Previous versions of sweet potato crust quiches. All delicious, but you’ll notice the crust is a bit wimpy. This is where using thicker and larger diameter sweet potato slices comes into play. Go big!

The post Sweet Potato Crust Veggie & Pesto Quiche appeared first on Lemony Thyme.

Or in our case you can make it two days in a row because it’s that good!!

We’re definitely on a salad kick right now and I’m loving it.

And my body is pretty stoked too!

The keys to a great chopped salad are 1) fresh ingredients, 2) a variety of colors and textures, and 3) a dressing that compliments but doesn’t overpower.

Make it your own with your favorite Mediterranean ingredients – you could easily add or sub Kalamata olives, roasted red peppers, artichoke hearts, hearts of palm, capers….

The perfect dressing for this Mediterranean Chopped Salad is our Lemon Herb Vinaigrette.

I chose fresh oregano and parsley as our herbs and added a teaspoon of dried oregano as well. The fresh lemon juice and red wine vinegar add a gentle one-two punch.

Our Mediterranean Chopped Salad was a hit at my sister’s birthday celebration dinner.

We paired it with gorgeous grilled ribeye steaks and au gratin potatoes. We brought the Steakhouse dinner in-house and it couldn’t have been better.

I mentioned making this salad two days in a row.

Truth.

We devoured it the first night, so I made Mediterranean Chopped Salad again and served it with grilled chicken and shrimp for a light dinner. So delicious!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mediterranean Chopped Salad

Whether you enjoy this salad as a side to a bigger meal or top it with chicken or shrimp and call it dinner, the flavors will keep them coming back for more!

Course Salad

Cuisine Meiterranean

Prep Time 20 minutes minutes

Servings 6

Ingredients

For the Mediterranean Chopped Salad

• 4 cups iceburg lettuce chopped
• 2 hearts of romaine chopped
• 1 cup castelvetrano or kalamata olives sliced
• 1 16 ounce can chickpeas rinsed and drained
• 1 small red onion fine diced
• 2 persian cucumbers diced
• 1 pint cherry tomatoes halved
• 8 ounces feta cheese diced or crumbled
• 1 cup roasted beets diced

For the Lemon Herb Vinaigrette

• 8 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 1 cup fresh oregano and parsley leaves stems discarded
• 1 teaspoon dried oregano
• 1 clove garlic

Instructions

For the Mediterranean Chopped Salad

• Place chopped lettuce in the base of a large salad bowl. Top with remaining ingredients. Drizzle with Lemon Herb Dressing and toss.

For the Lemon Herb Vinaigrette

• Combine all ingredients in a glass jar with lid and shake vigorously. Store in refrigerator for up to two weeks.

The post Chopped Mediterranean Salad with Lemon Herb Vinaigrette appeared first on Lemony Thyme.

A mezze (or meze) is a popular style of eating in the Mediterranean and Middle East.

Similar to Spanish tapas, each dish is meant to be shared and the various flavors compliment each other.

Here’s a little walk around our Middle Eastern Mezze Platter.

Each Recipes is linked to the dish titles.

Because many of the dishes are dips of one kind or another, most always a mezze will include fresh herbs & veggies such as cucumber, bell peppers, radish, and mint or parsley and nuts (we included walnuts).

You’ll also want to include pita bread and/or other flatbread type crackers.

Jerusalem Salad brings nice fresh bright flavors to your mezze platter. This side dish is loaded with cucumber, tomatoes, red onion and fresh parsley. It’s tossed in a simple lemon vinaigrette that really gives the salad a burst of citrus flavor.

Tabbouleh is a traditional Lebanese salad made with grains like bulgar, couscous or quinoa that’s tossed with lots of fresh parsley, cilantro and mint, diced tomato and cucumber and dressed with olive oil and lemon juice.

It’s absolutely delicious and gorgeous on a mezze platter.

Baba Ghanoush, a creamy smoky eggplant dip, is a personal favorite and a classic Levantine dish. The rich flavor plays so nicely with the other bright dishes being served.

Labneh (soft Middle Eastern cheese made from strained Greek yogurt) with roasted beets is an easy dish to include on your meze platter.

We also love Kofta Kebab made with ground lamb or beef. They’re packed with fresh herbs and spices and are delicious served on a bed of saffron rice.

With their crispy outside and tender most center, these Falafel are a crowd pleaser.

They get their bright green color from fresh herbs and you know that makes me happy. Falafel are perfect served with a side of creamy Lemon Tahini Sauce.

Marinated Olives & Feta bring a nice salty briny flavor component to our mezze platter.

Every mezze platter should include Hummus. Roasted Garlic & Herb Hummus is a favorite, but we also love Sweet Potato Hummus, Golden Beet Hummus, and Pumpkin Hummus.

Sharing a Middle Eastern Mezze Platter with friends and family is a fantastic way to allow everyone to sample so many wonderful Levantine dishes.

Whether you serve it as an appetizer with cocktails or as light dinner, your guests will be delighted by it’s beautiful presentation and bright fresh flavors.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Middle Eastern Mezze Platter appeared first on Lemony Thyme.

Lemon and feta and fresh spinach and herbs all playing so nicely together.

Ground chicken is such a wonderful canvas for painting big bold flavors and that’s exactly what we’ve done on this Greek Meze platter.

Meze (or mezze) pronounced Meh-ZEH, simply means small plates or an assortment of finger foods and appetizers. Welcome to my happy place.

I could have paired these Greek Chicken Meatballs with a side of rice and it would have been a delicious meal.

But when I have the chance to make an assortment of dishes to be shared with my favorite people, I’m all in.

A nice Greek salad, tzatziki sauce, hummus, assorted olives, pita bread and Greek chicken meatballs make a flavorful Mediterranean inspired board.

How to Make the Meatballs

These meatballs are loaded with flavorful aromatics and come together so quickly.

Simply combine all ingredients except your chicken and mix well. Then add in the chicken and mix until just combined. Form into meatballs, I like these on the larger size – about 1 1/2-inches in diameter (15 meatballs). Then into the oven for 15 minutes at 400 degrees F.

Garlic & Herb Seasoning Blend Recipe

The Results

Greek Chicken Meatballs, inspired by my Greek Chicken Meatloaf, are super flavorful and juicy. They are a wonderfully healthy lunch or dinner option and they reheat beautifully.

If you’re interested in serving these as a Meze, consider pairing them with some of these options.

Greek Salad

Tzatziki Sauce

While I have attempted Homemade Pita Bread (no pockets but makes a tasty flatbread), I recently discovered this Gluten Free Pita Bread by BFree and it’s pretty tasty!

Hummus

Tabouleh & Coucous Salad

Pork Souvlaki

Lamb Gyro

Baked Shrimp {with Feta & Herbs}

That my friends concludes our March Meatball Madness!

For a look back at all the recipes shared over the past month check out Our Favorite Meatball Recipes {and a food truck fantasy}.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Greek Chicken Meatballs {with Spinach & Feta}

Greek Chicken Meatballs are super flavorful and juicy. They are a wonderfully healthy lunch or dinner option and they reheat beautifully.

Course Entree or Appetizer

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/2 cup crumbled feta cheese
• 1/3 cup panko breadcrumbs (use Gluten Free for GF version)
• 1 large egg
• 1 cup fresh spinach rough chopped
• 1 scallion thinly sliced
• 1 Tablespoons fresh oregano (and/or parsley) chopped
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon Garlic & Herb Seasoning Blend see recipe link in post
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

To Serve

• Greek Salad Recipe link in post
• Hummus Recipe link in post
• Tzatziki Sauce Recipe link in post
• Pita Bread
• Assorted Olives

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all ingredients except chicken and mix well. Add in ground chicken and mix just until combined. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Bake for 15 minutes until meatballs are firm to the touch.

To Serve

• Serve meatballs with Greek Salad, Hummus, Tzatziki Sauce, assorted olives and warm Pita Bread.

The post Greek Chicken Meatballs {and a Meze Platter} appeared first on Lemony Thyme.

I promise. Oh my gosh the savory flavors…..shrimp bathing in lemon, saffron, garlic, fresh herbs, olive oil, bursting tomatoes and feta.

You will want to soak up all that goodness with a hunk (or two) of crusty bread!

The saffron, lemon zest, salt and sugar are ground together using a mortar & pestle. If you don’t have one you can use a cutting board and the back of a chef’s knife to grind the ingredients. Then add the lemon juice and let sit for 5 minutes so the saffron can release it’s wonderful flavor.

Add the garlic, fresh herbs and two tablespoons of olive oil to the saffron mixture and grind until well combined. Pour mixture over shrimp and let marinate for 15 minutes.

Nestle the shrimp, feta and cherry tomatoes into a casserole dish that’s just large enough to hold them. Then pour remaining olive oil over top. Bake at 275 degrees for 30 minutes until the shrimp turn pink and are cooked through.

The aromas alone had me sold, but when you taste the olive oil broth that forms you will immediately reach for a piece of crusty bread (or a spoon) and dig right in. Baked Shrimp with Feta & Herbs is amazing!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Baked Shrimp {with Feta & Herbs} appeared first on Lemony Thyme.

You know the kind that cook in the most delicious lemony garlicky broth!

I absolutely adore them and wanted to recreate a version to go with our Greek Chicken Burgers.

These lemony potato wedges have all the beautiful flavors of the classic roasted Greek potato recipe but are crispy like steak fries.

If you love Crispy Baked Potato Wedges like I do check out <—– that link for dipping sauces three ways ;-).

Once you cut the baking potatoes into large wedges, you parboil them for a few minutes before baking. This helps them crisp up nicely. Season with salt, pepper, garlic powder and paprika then into a 450 degree F. oven for 15 minutes, flip and return to the oven for another 10-15 minutes.

Transfer from baking sheet to serving tray. Sprinkle with crumbled feta cheese, fresh lemon zest, fresh oregano leaves and a generous squeeze of fresh lemon juice. Season with salt & pepper to taste.

We paired these Greek Style Potato Wedges with our Greek Chicken Burgers. These burgers are packed with fresh herbs, feta cheese, spinach and aromatics. The flavor pairing is spot on and who doesn’t love burgers & fries!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Greek Style Potato Wedges

These Greek Style Potato Wedges have all the beautiful flavors of the classic Greek Potato recipe but are crispy like steak fries.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

• 4 russet baking potatoes each cut into 8 wedges
• 1/4 cup olive oil
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 teaspoon paprika
• 1 lemon zest & juice
• 1/2 cup feta cheese crumbled
• 1 Tbl fresh oregano chopped

Instructions

• Preheat oven to 450 degrees F.
• Cut each potato into 8 wedges. Bring large sauce pan of water to boil. Add potatoes and cook 5 minutes. Drain.
• Toss parboiled potatoes with olive oil, garlic powder, paprika, salt and pepper. Spread evenly on large baking sheet. Bake for 15 minutes, then use spatula to turn over potatoes. Continue baking for an additional 10-15 minutes or until golden brown.
• Transfer from baking sheet to serving tray. Sprinkle with feta cheese, lemon zest, fresh oregano and squeeze of fresh lemon juice. Season with salt & pepper to taste.

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