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A traditional soft cheese recipe from Greece

3 liters goats milk
220 grams freshly squeezed lemon juice
3 cloves of garlic, peeled and chopped
8 grams Fresh or dried herbs
2-3 grams chili flakes
5 grams of sea salt
40 grams extra virgin olive oil

*Slowly heat milk to 60 degrees Celsius
*Add lemon juice and stir gently
until the milk mixture starts to separate and gently simmer. (About 8 minutes)
*Strain through cheesecloth and metal strainer. Place a large bowl beneath the strainer to collect the whey.
*Stir in the garlic, herbs, chili’s, salt, and olive oil as the liquid strains through cheesecloth, until most of the liquid is out. Carefully tie the cheesecloth around the cheese tying a knot with the four corners.
*Hang the cheese in your fridge (or place on a plate inside a bowl) to complete the straining process. Let the cheese sit for about 2 hours, carefully untie the cloth and turn the cheese out onto a plate. Drizzle with your best olive oil, enjoy.  

'KLEFTIKO' meat in parchment bags

Recipe for 2-3 persons

8-10 oz. protein (lamb, goat, pork, or chicken) cut into cubes 2 medium potatoes peeled, cut into 6-8 pieces
2 carrots, peeled and cut onto 6-8 pieces
1 onion, cut into medium dice
1 orange, juiced
1 green apple, cut into 6-8 pieces
1 fresh green paper, medium dice
1 piece garlic, finely chopped
1 glass red wine (150ml)
2 dry plums or a small handful of raisins
fresh: oregano, spearmint, fennel
Half teaspoon: Tumeric, black paper, salt, dry oregano 1 teaspoon sesame or poppy seeds
50ml olive oil

*a large piece of Foil & parchment paper for baking

Each bag serves one person

• preheat oven to 200C (400F)
• place the foil beneath the parchment paper, arrange the potatoes, apples, and carrots in a 6-7” circle in the middle of the paper. Add the rest of the ingredients on top, finishing with the orange juice and wine.
• carefully wrap the parchment around the ingredients, making a sealed package. Wrap the foil around the package making sure you don’t have any holes or tears.
• place into baking pan and roast for one hour.

A simple way to incorporate Tuna into your pasta if you're short on time!

Recipe

1 Bag of Pasta, Large pasta like a large Penne
2 Cans of Tuna in Olive Oil
1 Onion, red, chopped in large chunks
1/2 cup White Wine
10-12 Black Olives, or Capres
1-2 tbsp Olive Oil
2 Tomatoes (Chopped)

Once you have the basic vinaigrette down, there are so many variations you can make based on what you have on hand.  Here are a few multiple purpose dressings. They are all quite easy to make.

Basic Balsamic Vinaigrette
1 tbsp balsamic vinegar 
1/2 tsp Dijon mustard 
1/4 tsp salt 
1/8 tsp ground black pepper 
3 tbsp Simply For Life olive oil 
Whisk all ingredients together until well blended.

Zesty Italian Dressing
3 tbsp white wine vinegar 
1 small squirt of Dijon mustard 
1/4 cup Simply For Life olive oil 
1/2 tsp onion powder 
1-2 cloves finely minced garlic
1/2 tsp each of thyme, basil, and oregano 
Salt and pepper to taste 
Whisk all ingredients together until well blended. 

Sweet Cider Dressing 
1 tbsp pure maple syrup 
2 tbsp Simply For Life olive oil 
1 tbsp cider vinegar 
1 tsp lemon juice 
Whisk all ingredients together until well blended.

Creamy Sweet Dressing
1/2 cup plain Greek yogurt 
1 tsp Dijon mustard 
1/2 tsp honey
2 tsp water 
2 tsp lemon juice 
Salt and pepper to taste 
Whisk all ingredients together until well blended.

Honey Mustard 
1/2 cup mayonnaise
1/4 cup Simply For Life olive oil 
1 tsp mustard 
1 tbsp honey 
Whisk all ingredients together until well blended.

Basic Vinaigrette 
1/2 cup Simply For Life olive oil 
1/4 cup organic apple cider vinegar 
2 tbsp Dijon 
Whisk all ingredients together until well blended.

Sweet and Sour Maple Dressing
1/3 cup Simply For Life olive oil
1/3 cup maple syrup
1/3 cup Balsamic vinegar
Juice of 1 lemon
2 cloves minced garlic
Pinch of salt and pepper 
Whisk all ingredients together until well blended. 

Poppy Seed Dressing
3 tbsp raw honey 
1 tbsp lemon juice
1 tbsp poppy seeds
3/4 cup Greek yogurt 
Combine ingredients and refrigerate until well chilled.

Filo Dough:
700g flour
1/2 tsp salt
1/4 tsp Black Pepper
150g Olive Oil
1 shot Tsikoudia (raki)
Warm Water

Greens Pie Filling:
1 Kilo Spinach or Mixed Greens
200g Feta Cheese (optional)
50g Sesame Seeds/ poppy seeds
2 Dried onions chopped
2 Scallions
2 bunches Fennel
1 bunch Spearmint
1 tsp salt
1 tsp Black Pepper
1 tsp dried oregano
200ml Olive Oil
1 egg

A traditional soft cheese recipe from Greece

3 liters goats milk
220 grams freshly squeezed lemon juice
3 cloves of garlic, peeled and chopped
8 grams Fresh or dried herbs
2-3 grams chili flakes
5 grams of sea salt
40 grams extra virgin olive oil

*Slowly heat milk to 60 degrees Celsius
*Add lemon juice and stir gently
until the milk mixture starts to separate and gently simmer. (About 8 minutes)
*Strain through cheesecloth and metal strainer. Place a large bowl beneath the strainer to collect the whey.
*Stir in the garlic, herbs, chili’s, salt, and olive oil as the liquid strains through cheesecloth, until most of the liquid is out. Carefully tie the cheesecloth around the cheese tying a knot with the four corners.
*Hang the cheese in your fridge (or place on a plate inside a bowl) to complete the straining process. Let the cheese sit for about 2 hours, carefully untie the cloth and turn the cheese out onto a plate. Drizzle with your best olive oil, enjoy.  

A traditional soft cheese recipe from Greece

3 liters goats milk
220 grams freshly squeezed lemon juice
3 cloves of garlic, peeled and chopped
8 grams Fresh or dried herbs
2-3 grams chili flakes
5 grams of sea salt
40 grams extra virgin olive oil

*Slowly heat milk to 60 degrees Celsius
*Add lemon juice and stir gently
until the milk mixture starts to separate and gently simmer. (About 8 minutes)
*Strain through cheesecloth and metal strainer. Place a large bowl beneath the strainer to collect the whey.
*Stir in the garlic, herbs, chili’s, salt, and olive oil as the liquid strains through cheesecloth, until most of the liquid is out. Carefully tie the cheesecloth around the cheese tying a knot with the four corners.
*Hang the cheese in your fridge (or place on a plate inside a bowl) to complete the straining process. Let the cheese sit for about 2 hours, carefully untie the cloth and turn the cheese out onto a plate. Drizzle with your best olive oil, enjoy.  

'KLEFTIKO' meat in parchment bags

Recipe for 2-3 persons

8-10 oz. protein (lamb, goat, pork, or chicken) cut into cubes 2 medium potatoes peeled, cut into 6-8 pieces
2 carrots, peeled and cut onto 6-8 pieces
1 onion, cut into medium dice
1 orange, juiced
1 green apple, cut into 6-8 pieces
1 fresh green paper, medium dice
1 piece garlic, finely chopped
1 glass red wine (150ml)
2 dry plums or a small handful of raisins
fresh: oregano, spearmint, fennel
Half teaspoon: Tumeric, black paper, salt, dry oregano 1 teaspoon sesame or poppy seeds
50ml olive oil

*a large piece of Foil & parchment paper for baking

Each bag serves one person

• preheat oven to 200C (400F)
• place the foil beneath the parchment paper, arrange the potatoes, apples, and carrots in a 6-7” circle in the middle of the paper. Add the rest of the ingredients on top, finishing with the orange juice and wine.
• carefully wrap the parchment around the ingredients, making a sealed package. Wrap the foil around the package making sure you don’t have any holes or tears.
• place into baking pan and roast for one hour.

A simple way to incorporate Tuna into your pasta if you're short on time!

Recipe

1 Bag of Pasta, Large pasta like a large Penne
2 Cans of Tuna in Olive Oil
1 Onion, red, chopped in large chunks
1/2 cup White Wine
10-12 Black Olives, or Capres
1-2 tbsp Olive Oil
2 Tomatoes (Chopped)

Once you have the basic vinaigrette down, there are so many variations you can make based on what you have on hand.  Here are a few multiple purpose dressings. They are all quite easy to make.

Basic Balsamic Vinaigrette
1 tbsp balsamic vinegar 
1/2 tsp Dijon mustard 
1/4 tsp salt 
1/8 tsp ground black pepper 
3 tbsp Simply For Life olive oil 
Whisk all ingredients together until well blended.

Zesty Italian Dressing
3 tbsp white wine vinegar 
1 small squirt of Dijon mustard 
1/4 cup Simply For Life olive oil 
1/2 tsp onion powder 
1-2 cloves finely minced garlic
1/2 tsp each of thyme, basil, and oregano 
Salt and pepper to taste 
Whisk all ingredients together until well blended. 

Sweet Cider Dressing 
1 tbsp pure maple syrup 
2 tbsp Simply For Life olive oil 
1 tbsp cider vinegar 
1 tsp lemon juice 
Whisk all ingredients together until well blended.

Creamy Sweet Dressing
1/2 cup plain Greek yogurt 
1 tsp Dijon mustard 
1/2 tsp honey
2 tsp water 
2 tsp lemon juice 
Salt and pepper to taste 
Whisk all ingredients together until well blended.

Honey Mustard 
1/2 cup mayonnaise
1/4 cup Simply For Life olive oil 
1 tsp mustard 
1 tbsp honey 
Whisk all ingredients together until well blended.

Basic Vinaigrette 
1/2 cup Simply For Life olive oil 
1/4 cup organic apple cider vinegar 
2 tbsp Dijon 
Whisk all ingredients together until well blended.

Sweet and Sour Maple Dressing
1/3 cup Simply For Life olive oil
1/3 cup maple syrup
1/3 cup Balsamic vinegar
Juice of 1 lemon
2 cloves minced garlic
Pinch of salt and pepper 
Whisk all ingredients together until well blended. 

Poppy Seed Dressing
3 tbsp raw honey 
1 tbsp lemon juice
1 tbsp poppy seeds
3/4 cup Greek yogurt 
Combine ingredients and refrigerate until well chilled.

Filo Dough:
700g flour
1/2 tsp salt
1/4 tsp Black Pepper
150g Olive Oil
1 shot Tsikoudia (raki)
Warm Water

Greens Pie Filling:
1 Kilo Spinach or Mixed Greens
200g Feta Cheese (optional)
50g Sesame Seeds/ poppy seeds
2 Dried onions chopped
2 Scallions
2 bunches Fennel
1 bunch Spearmint
1 tsp salt
1 tsp Black Pepper
1 tsp dried oregano
200ml Olive Oil
1 egg