This Greek veggie wrap includes a fresh mix of vegetables you usually find in your favorite greek salad and places it in a spinach tortilla wrap. An easy greek recipe that’s perfect for lunch. This vegetarian wrap is also great on the go! Prepare one or make a whole bunch of them for you and your friends. They are a great buffet addition too!
1 cup sliced cucumber
1/2 cup shredded iceberg lettuce
1/4 cup diced tomato
2 or three rings red onion
1/4 cup diced green pepper
3 Kalamata olives, pitted and sliced
1 ounce crumbled feta cheese
1 tablespoon Greek dressing
1 soft spinach tortilla
Wash and prepare the vegetables.
Place the tortilla on a plate or cutting board.
Place each of the ingredients on the tortilla in this order: lettuce, cucumber, tomato, onion, green pepper, feta, and sliced olives.
Drizzle Greek dressing on top.
Fold in the ends of the tortilla and wrap up the sides.
Make a diagonal cut in the center of the wrap and enjoy!
I hope you enjoy this recipe. Thank you for allowing me into your kitchen to help you make meal. I hope you will try some of my other delicious and easy recipes soon! Feel free to bookmark this page so you will have this recipe on hand!
I make my eggplant parmesan this way every time and it always turns out amazing! It’s even better when you can get fresh eggplant from the local farmer’s market.
I bought some white eggplants once from the farmers market and used those in place of the purple variety and they were fantastic. I actually kept the skin on that time and it was still delicious. Usually, I take the purple skin off because I don’t like how it looks or the texture. Some people prefer to leave it on.
In this recipe you will make your own parmesan bread crumbs. The eggplant is baked until golden brown and layered with sauce and mozeralla cheese. I like baking the eggplant instead of frying it because it is a little healthier and turns out delicious every time!
- 2 medium eggplants
- 2 cups shredded mozzarella cheese
- 1/2 cup olive oil
- 48 ounces pasta sauce (2 jars total)
- 1/2 cup parmesan cheese – grated
- 2-3 cups breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon italian seasoning
- 1 package or 6 servings of Spaghetti
- 4 eggs
Cut of the ends of the eggplant and remove the skin with a vegetable peeler
Cut the eggplant into 1 inch slices and lay the slices on a baking sheet
Preheat the oven to 400 degrees
Cover the eggplant in salt on both sides and let sit for about 15 minutes in order to let the eggplant sweat some of the moisture out. You will see beads of water develop on the eggplant during this time. This little process takes any bitterness out of the eggplant.
While the eggplant is “sweating”,
Beat the eggs in a wide bowl
In another bowl, combine the bread crumbs, Italian seasoning, garlic pweder, parmesan cheese and salt.
Drizzle olive oil on 2 baking pans.
Rinse the salt off of the eggplant under the faucet and pat dry with a paper towel. Dip a slice of eggplant in the egg, then in the parmesan bread crumb mixture. Make sure to completely coat the eggplant with the egg and then with the bread crumbs.
Place the coated eggplant in a greased baking pan and repeat until all of the eggplant is used.
Place the pan in the oven and bake for 30 minutes, turning the eggplant once, after 15 minutes.
Remove the pans from the oven and place some of the mozzarella cheese on each piece of eggplant. Cover the eggplant with pasta sauce. Then top with mozzarella cheese.
Bake in the oven for an additional 10-15 minutes, or until cheese is melted. Meanwhile, boil the spaghetti and drain. Mix in some olive oil with the pasta so it doesn’t stick together.
Remove from the oven and enjoy your eggplant parmesan over spaghetti, and with some garlic bread and a salad if you wish!
Here is a traditional pan-fried pierogies recipe. Boil pierogies first to cook the outer-dumpling. Then pan-fry them with sliced onions, butter, and spices until golden brown!
Serve with sour cream, and fresh oregano!
- 1 Clove of garlic, minced
- 1 Medium sweet onion, diced
- 1/4 cup white wine
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- Sea salt (to taste)
- Fresh ground pepper (to taste)
- 12 pierogies – I like to use Mrs. T’s Potato and Cheddar Cheese Pierogies
- Fresh oregano (chopped)
In a large pot, bring water to a boil.
Add the Pierogies to the boiling water. Boil them for 2-3 minutes or until they float, drain, and set aside.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chopped onions and garlic to the skillet and fry, stirring often until the onions turn dark yellow and begin to caramelize.
Add the pierogies to the onions and garlic and season with salt and pepper.
Simmer the pierogies until they are golden-brown on the outside, along with the onions and garlic.
Add white wine and let the sauce reduce for about 1 min (juices need to evaporate a little)
Add a little butter and let it melt in with the pierogies. Gently stir the pierogies until they are coated in melted butter.
Turn off the heat, then add chopped fresh oregano before serving.
Arrange the pierogies in the center of a plate, spoon the rest of the caramelized onions and garlic over top and enjoy!
Pierogies All Around the World: A History of Pierogies
Pierogies originated in Eastern Europe in the late 1800′s. Potatoes are often the main ingredient in pierogies. Pierogie means “little pies,” which is essentially what a pierogie is; Little pockets of dough with delicious fillings including, my favorite, potatoes and cheese.
All around the world, people have been coming up with different variations of the Pierogie. They Call it a a Perozshkii in the Ukraine, a Piragi in Latvia, and a Pelmini in Russia. It is sometimes spelled Perogi, which is Polish for Pierogie.
Other Spellings: Perogy, piroghi, pirohi, pirogi, piroshki, perogi, peroshkie, pipirozhki, pyrohy, pirozhki, pyrizhky
Here is how to make easy roasted-garlic hummus. Not only is it easy to make, it’s healthy too! Just whip up canned chickpeas with tahini, roasted garlic and a few other spices for a tasty Mediterranean treat.
- 1 Can (15OZ) chickpeas
- 1 Tablespoon tahini
- 4-5 Cloves roasted garlic (click here for how to roast garlic)
- Juice of 1/2 lemon
- Pinch of sea salt to taste
- Ground pepper to taste
- 3 Tablespoons extra virgin olive oil
- 1/4 teaspoon paprika
Open an drain the chickpeas. Place in a food processor. Add the tahini, roasted garlic, salt, pepper, 2 tablespoons of olive oil and whip until creamy.
Spoon the mixture onto a plate and make a dent in the center so that the hummus looks like a volcano. Pour the remaining olive oil into the center of the dent in the hummus. Sprinkle a dash of paprika on top of the hummus and serve with veggies or pita bread.
Mediterranean recipe books on Amazon:
Here is an easy side dish to make your meal complete. The olive oil coats the potatoes and allows the other ingredients to stick to the potatoes. The olive oil and garlic creates a nice, crunchy layer on the potatoes. The rosemary is the only herb needed for the perfect balance of flavors.
•4-5 large sized red skin potatoes
•2-3 cloves garlic – minced
•1/4 cup fresh rosemary – chopped
•3-4 tablespoons olive oil
•Sea salt to taste
•Fresh ground pepper to taste
Rinse the potatoes. Leave the skin on and cut the potatoes in quarters. Place in a square baking pan. Add the garlic, rosemary, olive oil, salt and pepper and toss ingredients until potatoes are evenly coated. Bake in the oven for about an hour, or until the potatoes can be easily poked through with a fork
Serve with barbeque sauce.
Serves 1 Even meat eaters’ mouths will water for this tempting vegetarian burger. 100% delicious and cholesterol free. The best frozen veggie burgers that I have tried are Amy’s California Burgers – They don’t have any soy in them which makes them taste better than other vegetarian burgers.
- 1 Amy’s California Burger (located in the organic and natural food freezer)
- 1 tablespoon olive oil
- 1 slice Swiss cheese
- 1 Sesame or whole-wheat bun
- All the fixin’s: 1 Tablespoon dijon mustard (I use boar’s head brand Delicatessen Style Mustard) Catsup Dash of Tabasco sauce Spring mix of baby greens Sliced onion Sliced garden fresh tomato when in season
- Dash sea salt
- Dash freshly ground pepper
- 1 clove fried garlic
Preheat oven or toaster oven to broil. One minute before the burger is done you can place the bun in the toaster to get it warm. Heat an iron skillet on medium. Add olive oil and let it heat up. Add the California burger and let it simmer for 1.5 minutes. Flip the patty. Place Swiss cheese on the burger and cover until the cheese is melted. Place the burger on a roll , add the other condiments and guess what? Now that’s a tasty burger!