RECIPE OF THE MONTH
AUTHENTIC GREEK TZATZIKI SAUCE
Recipe by Christoforos P. Kekakos, president of Lakonic Sun
1/2 large cucumber, unpeeled
1 1/2 cups plain whole milk Greek yogurt
2 large garlic cloves finely minced
2 Tbsp premium Lakonic Sun extra virgin olive oil
1 Tbsp vinegar
1/2 tsp Lakonic Sun Mediterranean raw sea salt
1 tsp Lakonic Sun Mediterranean wild oregano
Grate or finely chop the cucumber and the garlic cloves separately. Combine the garlic with the white vinegar, extra virgin olive oil, wild oregano, and raw sea salt. Mix in the grated cucumber and lastly the whole milk Greek yogurt to make a uniform cream. Cover and refrigerate overnight.
Serve with an olive on top and use as a dip for pita bread or raw vegetables.
Yields 2-2 1/2 cups.
TRADITIONAL GREEK VILLAGE SALAD
This recipe is a traditional Greek village salad from our family's kitchen in Sparta, Lakonia, Southern Greece
One large tomato
One small onion
One green pepper
4 slices of feta cheese
2 Tbs extra virgin olive oil
Mediterranean wild oregano
Mediterranean raw sea salt to taste
Cut the tomato, onion, and green pepper in small slices. Add the olives and the feta cheese slices. Add the extra virgin olive oil. Sprinkle Mediterranean wild oregano and Mediterranean raw sea salt to taste.
Yields 2 servings.
GREEK STYLE GARLIC MASHED POTATOES
This recipe comes all the way from my grandmother’s kitchen in Sparta, Lakonia, Southern Greece
4 Large potatoes, peeled and cubed (one potato per person)
4 Garlic cloves, peeled (one clove per potato)
1 tsp Mediterranean wild oregano, or to your preferred taste
Mediterranean raw sea salt
Ground black pepper
1/3 cup Extra virgin olive oil, or more to make it creamy
Bring water to a boil with Mediterranean sea salt to taste in a large saucepan. Add the potatoes and the garlic cloves. Cook at a brisk simmer until the potatoes are tender, about 15 minutes.
Drain the cooked potatoes and garlic, and mash them with a fork in a mixer bowl. Add the Mediterranean wild oregano and the ground black pepper to taste. With a mixer at slow speed, add the extra virgin olive oil slowly to the potatoes and mix until creamy. Check seasoning and serve. In Greece, it is served cold.
Yields 4 to 6 servings.