Steak, tomatoes, mixed greens, & onions with Tzatziki

Steak Filet Pita

Half bowl portion served with 2 side dishes

Kid's Bowl

Half sandwich portion with Pita bread and 2 sauces

Kid's Pita

Lemon rice, mixed greens, and bell peppers

Super Turmeric Bowl

Grilled chicken with mixed greens and sauces

Chicken Kebab Pita

Mixed greens with kale and ancient grains

Ancient Grains & Kale Salad

Shrimp, mixed greens, tomatoes, & onions with Tzatziki

Shrimp Pita

Beef, blend of mixed cheese, & greens with Tzatziki

Original Gyros Pita

Baba Ghanouj

Fried Falafel

Olives, Rice, Feta, cheese, tomatoes, & Pita

Meze Trio

Soft Drinks

A fresh salad with feta cheese, olives, and a variety of vegetables.

Greek Salad

A selection of grilled vegetables served with pita and hummus.

Veggie Platter

Frappe

Creamy yogurt dip served with warm pita bread.

Tzatziki & Pita

Dolmades

Grilled meat served in pita bread with tomatoes, onions, and tzatziki sauce.

Gyro Pita

Pina Colada

Mojito

Vegetarian Gyro

Soft Drink

Greek Coffee

Souvlaki

In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt. Mix well until combined. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Make the Tzatziki

Preheat a grill or skillet over medium-high heat. Rub filet mignon with olive oil, salt, and black pepper. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from heat and let rest for 5 minutes before slicing.

Cook the Steak

Dice the tomatoes, slice the mixed greens, and thinly slice the red onion. Set aside.

Chop the Vegetables

Take a piece of pita bread and spread a generous amount of tzatziki sauce inside. Layer with mixed greens, sliced steak, diced tomatoes, and red onion. Drizzle with additional tzatziki sauce if desired. Repeat for remaining pita breads.

Fill the Pita

Filet Mignon

Olive Oil

Salt

Black Pepper

Tomatoes

Mixed Greens

Red Onion

Greek Yogurt

Cucumber

Garlic

Lemon Juice

Dill

Pita Bread

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rinsed rice, cover, and reduce heat to low. Cook for 18-20 minutes until rice is fluffy. Remove from heat and let sit covered for 5 minutes.

Prepare the Rice

Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.

Grill the Chicken

While the chicken is grilling, steam broccoli in a steamer basket over boiling water for about 5-7 minutes until tender but still bright green.

Steam the Broccoli

In a bowl, add 1 cup of cooked rice as the base. Top with sliced grilled chicken, steamed broccoli, and sprinkle 1/4 cup of shredded cheddar cheese on top. Drizzle with 2 tablespoons of teriyaki sauce.

Assemble the Main Bowl

Wash and peel 1 medium carrot. Cut it into sticks about 3 inches long and 1/4 inch wide. Place in a small bowl.

Prepare Carrot Sticks

Wash 1 medium apple. Core and slice into thin wedges. Arrange in a small bowl.

Prepare Apple Slices

Cooked Rice

Grilled Chicken Breast

Steamed Broccoli

Cheddar Cheese, shredded

Teriyaki Sauce

Carrot Sticks

Apple Slices

Carefully cut the pita bread in half to create two pockets. You will only use one half for this recipe.

Prepare the Pita

Spread 2 tablespoons of hummus inside the pita pocket. Next, add shredded carrots, cucumber slices, and sliced turkey or chicken evenly inside the pita.

Add the Filling

Drizzle 1 tablespoon each of ranch dressing and honey mustard inside the pita pocket over the filling.

Add the Sauces

Fold the pita over to close it. You can serve it as is or cut it into smaller pieces for easier handling.

Seal and Serve

Pita bread

Hummus

Shredded carrots

Cucumber slices

Sliced turkey or chicken

Ranch dressing

Honey mustard

Rinse 1 cup of basmati rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until water is absorbed.

Cook the Rice

Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes. Stir in 2 tablespoons of lemon juice, 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 1 tablespoon of olive oil.

Flavor the Rice

In a large bowl, add 4 cups of mixed salad greens.

Prepare the Greens

Drizzle 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the greens. Season with salt and pepper to taste.

Dress the Greens

Gently toss the greens until they are evenly coated with the dressing.

Toss the Salad

Wash and slice the 2 bell peppers into strips.

Prepare the Bell Peppers

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell peppers, season with salt to taste, and sauté for about 5-7 minutes until they are tender.

Sauté the Peppers

Basmati rice

Water

Lemon juice

Turmeric powder

Olive oil

Mixed salad greens (spinach, arugula, romaine)

Salt and pepper

Bell peppers (red, yellow, green)

In a medium bowl, whisk together olive oil, minced garlic, paprika, cumin, salt, black pepper, and lemon juice. This will be the marinade for the chicken.

Prepare the Marinade

Cut the boneless chicken breasts into 1-inch cubes and add them to the marinade. Stir well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for better flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C). You can also use a grill pan on the stovetop.

Preheat the Grill

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers, leaving some space between each piece.

Skewering the Chicken

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).

Grilling the Chicken

While the chicken is grilling, prepare the pita bread by warming them slightly on the grill or in a microwave. This makes them easier to fold.

Once the chicken is done grilling, remove it from the skewers and slice it into smaller pieces if desired. Take a warmed pita bread and fill it with mixed greens, diced tomato, cucumber, red onion, and the grilled chicken pieces.

Top the filled pita with yogurt sauce or tzatziki, and add hot sauce to taste if desired.

Add Sauces

Boneless chicken breasts

Garlic cloves, minced

Paprika

Cumin

Black pepper

Mixed greens (lettuce, spinach, etc.)

Tomato, diced

Cucumber, diced

Red onion, thinly sliced

Yogurt sauce (or tzatziki)

Hot sauce (optional)

In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce to low and cover. Let it simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Cook Quinoa

In another saucepan, combine 1 cup of rinsed farro and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for about 25-30 minutes until the farro is tender. Drain any excess water and set aside.

Cook Farro

In a large bowl, combine the chopped kale and mixed greens. Add the cooked quinoa and farro, cherry tomatoes, cucumber, and red onion. Toss gently to mix all the ingredients.

Combine Salad Ingredients

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.

Combine Dressing Ingredients

Drizzle the dressing over the salad mixture and toss to ensure the greens and grains are evenly coated.

Dress the Salad

Sprinkle the crumbled feta cheese and pumpkin seeds on top of the salad before serving.

Add Toppings

Kale, chopped

Mixed greens (arugula, spinach, etc.)

Quinoa, rinsed

Farro, rinsed

Cherry tomatoes, halved

Apple cider vinegar

Honey or maple syrup

Dijon mustard

Pepper

Feta cheese, crumbled

Pumpkin seeds

In a medium bowl, combine the shrimp with olive oil, minced garlic, lemon juice, salt, and black pepper. Toss to coat the shrimp evenly. Heat a skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove from heat and set aside.

Cooking the Shrimp

In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir well until all ingredients are mixed together. Taste and adjust seasoning if necessary.

Preparing the Sauce

Take the pita bread and gently open each one to create a pocket. Fill each pita with a generous handful of mixed greens, followed by diced tomatoes, sliced red onions, and the cooked shrimp. Drizzle with tzatziki sauce to taste.

Filling the Pita

Shrimp, peeled and deveined

Garlic, minced

Greek yogurt

Cucumber, grated and drained

Dill, chopped

In a skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 8-10 minutes. Drain excess fat.

Cook the Beef

While the beef is cooking, wash and prepare the lettuce, dice the tomato, and thinly slice the red onion.

Prepare the Vegetables

In a separate skillet or on a grill, lightly toast the pita bread on each side for about 1-2 minutes until warm.

Warm the Pita

In each warmed pita, add a generous spoonful of cooked beef, followed by a sprinkle of mixed cheese, lettuce, diced tomatoes, and red onions.

Assemble the Gyros

In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt (to taste), and chopped dill. Stir until well combined.

Combine Ingredients

Serve the tzatziki sauce alongside or drizzled over the assembled gyros.

Serve

Ground beef

Mixed cheese (feta, mozzarella, or a blend)

Lettuce

Cucumber, grated

Fresh dill, chopped

Preheat your oven to 400°F (200°C). Prick the eggplant several times with a fork and place it on a baking sheet. Roast for about 30-40 minutes, or until the skin is charred and the flesh is soft. Allow it to cool slightly.

Roast the Eggplant

While the eggplant is roasting, peel the garlic cloves and set them aside.

Prepare the Garlic

Once the eggplant is cool enough to handle, scoop out the flesh and add it to a food processor. Add the tahini, garlic, lemon juice, olive oil, salt, cumin, and smoked paprika. Blend until smooth and creamy.

Blend the Ingredients

Transfer the Baba Ghanouj to a serving bowl and drizzle with a little extra olive oil. Sprinkle chopped fresh parsley on top for garnish.

Garnish

Preheat your oven to 375°F (190°C). Cut the pita bread into wedges.