From Ancient Shores,
To Your Table

Ingredients

• 8 lamb chops (about 1 inch thick)
• 3 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme
• 4 garlic cloves (minced)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• Salt and cracked black pepper
• Lemon to serve

Instructions

1. Mix rosemary, thyme, garlic, and olive oil. Coat lamb chops generously; season with salt and pepper. Rest 15 min.
2. Heat a large cast-iron skillet over high heat. Sear chops 2–3 min per side for medium-rare (internal 135°F). Rest 5 min.
3. In same pan over medium, melt butter until nutty brown. Add a sprig of rosemary. Spoon butter over chops. Serve with lemon.

Ingredients

• 2 whole sea bream (or sea bass, ~1.5 lb each)
• 4 medium potatoes (thinly sliced)
• 1 cup cherry tomatoes
• 1/2 cup Kalamata olives (pitted)
• 1 lemon (sliced)
• 6 garlic cloves (halved)
• 1/4 cup extra-virgin olive oil
• Fresh thyme and oregano
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C). Par-boil potato slices 5 min; drain.
2. Spread potatoes in a baking dish; scatter tomatoes, olives, garlic, and lemon. Drizzle with half the olive oil.
3. Score fish 3 times per side; stuff cavity with herbs. Season generously. Place on top; drizzle remaining olive oil. Bake 25–28 min until fish flakes. Serve from the dish.

Ingredients

• 2 lb boneless chicken thighs (cut into 2-inch cubes)
• Juice of 2 lemons
• 4 garlic cloves (minced)
• 2 tbsp dried oregano
• 3 tbsp olive oil
• Salt and pepper
• Tzatziki: 1 cup Greek yogurt, 1/2 cucumber (grated and squeezed dry), 2 garlic cloves (minced), 1 tbsp fresh dill, 1 tbsp olive oil, salt

Instructions

1. Marinate chicken in lemon, garlic, oregano, olive oil, salt and pepper at least 30 min.
2. Thread onto skewers. Grill or broil over high heat 8–10 min, turning, until charred and cooked through.
3. Mix tzatziki ingredients; season well. Serve souvlaki with tzatziki, warm pita, and sliced tomatoes.

Ingredients

• 2 cans (15 oz each) cannellini beans (drained)
• 1 can crushed tomatoes
• 1 large onion (diced)
• 6 garlic cloves (minced)
• 2 sprigs fresh rosemary
• 4 cups chicken or vegetable broth
• 3 tbsp extra-virgin olive oil (plus more to serve)
• 1 tsp smoked paprika
• Salt and pepper
• Crusty bread to serve

Instructions

1. Heat olive oil in a large pot; sauté onion 8 min until golden. Add garlic and rosemary; cook 2 min.
2. Add tomatoes, beans, broth, and paprika. Simmer 25 min.
3. Using a ladle, mash about one-quarter of beans against the side of the pot to thicken. Remove rosemary sprigs. Season well. Serve with a generous pour of olive oil and crusty bread.

Ingredients

• 1 lb fresh spinach (washed)
• 400g feta cheese (crumbled)
• 3 eggs
• 1 onion (finely diced)
• 4 scallions (sliced)
• 1/2 cup fresh dill (chopped)
• 1/2 cup fresh parsley
• 1 tsp freshly grated nutmeg
• 12 sheets phyllo pastry
• 150g unsalted butter (melted)
• Salt and pepper

Instructions

1. Sauté onion in butter 5 min. Add spinach; cook until wilted and all water evaporates, ~10 min. Cool. Mix with feta, eggs, herbs, nutmeg, salt and pepper.
2. Preheat oven 375°F (190°C). Brush baking dish with butter. Layer 6 phyllo sheets, brushing each with butter.
3. Spread filling evenly. Top with remaining 6 sheets, each buttered. Score top layers into squares. Bake 45 min until deep golden and crisp. Rest 10 min; cut and serve.

Ingredients

• 8 sheets phyllo pastry
• 100g butter (melted)
• 300g walnuts (finely chopped)
• 3 tbsp cane sugar
• 2 tsp cinnamon
• 1/4 tsp cloves
• Syrup: 200g honey, 100ml water, 1 tsp orange blossom water, 1 strip lemon peel

Instructions

1. Simmer syrup ingredients 10 min until slightly thickened. Cool.
2. Mix walnuts, sugar, cinnamon, cloves. Preheat oven 350°F (175°C).
3. Cut phyllo into squares to fit a muffin tin. Layer 4 squares per cup, brushing each with butter, rotating 45°. Fill with walnut mixture.
4. Bake 20–22 min until golden and crisp. Immediately pour cooled syrup over hot cups. Rest 30 min for syrup to absorb. Serve at room temperature.