Richard’s Famous Greek Tomato & Feta Dip

Richard’s Famous Greek Tomato & Feta Dip

This recipe uses:
Richard’s Famous® Kouzina Greek Seasoning
Richard’s Famous® Original Garlic Salt or Salty Sea Garlic Salt

When tomatoes are in season, the fresh flavors of this Mediterranean-inspired dip are unbeatable! Juicy ripe tomatoes, fresh herbs, feta and our Kouzina Greek Seasoning come together for an easy appetizer that disappears quickly.

Serves 4–6

Ingredients

• 4 ripe red tomatoes, diced

• 5 fresh basil leaves, chopped

• 2 Tbsp. chopped fresh parsley, plus more for garnish

• 1 tsp. Richard’s Famous® Kouzina Greek Seasoning

• ¼ tsp. Richard’s Famous® Original Garlic Salt or Salty Sea Garlic Salt, or to taste

• 2 Tbsp. extra-virgin olive oil

• 4 oz. crumbled low-sodium feta cheese or goat cheese

• Thinly sliced, toasted French bread rounds or pita chips, for serving

Directions

1. Place the diced tomatoes in a serving bowl. Add the basil and parsley.

2. Sprinkle with the Kouzina Greek Seasoning and Original Garlic Salt or Salty Sea Garlic Salt.

3. Drizzle with the olive oil and gently stir until everything is well combined.

4. Top with the crumbled feta or goat cheese and sprinkle with a little additional fresh parsley.

5. Refrigerate until ready to serve.

6. Just before serving, gently stir the cheese into the tomato mixture. Spoon the dip onto toasted French bread rounds, or serve alongside pita chips for dipping.

Fred’s Tip: Don’t be surprised if the bowl empties fast—this one gets gobbled up quickly at our house!

Kouzina Greek-Style Lemon, Bean and Potato Soup

Kouzina Greek-Style Lemon, Bean and Potato Soup

This recipe uses:
• Richard’s Famous Kouzina Greek Seasoning
• Richard’s Famous Original Garlic Salt

This hearty and nourishing soup takes less than 30 minutes to make and is full of the bright, sunny flavors of the Mediterranean.

Serves: 2 (double the recipe to serve 4)

Ingredients

·       1 T. extra virgin olive oil

·       1 large onion, peeled and chopped

·       2 large potatoes, peeled and cubed

·       1 (32-ounce) box no-MSG chicken broth or vegetable broth, or water (low-sodium recommended)

·       1 can low-sodium chickpeas, drained and rinsed

·       1–2 tsp. Richard’s Famous Kouzina Greek Seasoning (or to taste)

·       1/2 tsp. Richard’s Famous Original Garlic Salt (or to taste)

·       1 T. fresh lemon juice

·       1 tsp. honey

·       1 big handful baby spinach, rinsed

·       1 tsp. extra virgin olive oil, for serving

Directions

1.         In a Dutch oven, sauté the onion in 1 tablespoon of olive oil over low heat until softened.

2.         Add the potatoes, broth, chickpeas, Kouzina Greek Seasoning, and Original Garlic Salt. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

3.         Stir in the lemon juice and honey.

4.         Using a fork or potato masher, mash some of the potatoes and chickpeas to lightly thicken the soup.

5.         Add the baby spinach and cook over low heat just until wilted.

6.         Taste and adjust the seasoning with additional Kouzina Greek Seasoning or Original Garlic Salt, if desired.

7.         Ladle into bowls and drizzle each serving with 1 teaspoon of extra virgin olive oil. Serve with extra lemon wedges, if desired.

Richard's Tip

For an even brighter Mediterranean flavor, garnish with a little fresh lemon zest just before serving.