Baked Orzo with Shrimp, Lemon and Feta

All sorts of ingredients— sun-dried tomatoes, olives, peas, or corn —can be added to this baked pasta for extra flavor and color. Serve this side with a seared steak for a Mediterranean version of surf and turf.

• 5 Tbs. olive oil, more for the dish
• 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
• Kosher salt and freshly ground black pepper
• 1 large clove garlic, minced
• 5 oz. baby spinach
• 1 lb. orzo
• 6 oz. feta, crumbled (about 1-1/2 cups)
• 2 tsp. chopped fresh thyme
• Finely grated zest of 1 lemon
• 3/4 cup Panko

Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.

Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don’t cook through), about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Remove from the heat.

Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the shrimp mixture, feta, 2 Tbs. oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining Tbs. oil, the remaining tsp. thyme, and 1/4 tsp. salt. Sprinkle on top of the pasta.

Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Grilled Lamb Chops with Fresh Herb & Feta Salad

If you haven't fired up your grill yet this spring, this juicy, simple lamb is the perfect motivation. For the salad, use small herb leaves if you can—they’re likely to have a more pleasant texture and flavor than large leaves.

• Eight 4-oz. lamb loin chops (each 1-1/4 inches thick)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1 small shallot, minced
• 1 ripe medium tomato, seeded and medium diced
• 5 small radishes, trimmed and thinly sliced
• 4 cups loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh mint leaves
• 1 cup loosely packed fresh basil leaves
• 1/4 cup crumbled feta

Prepare a medium-high grill fire. Season the lamb chops generously on both sides with salt and pepper.

In a large bowl, whisk the olive oil, lemon juice, shallot, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the tomato and radishes. Lay the parsley, mint, and basil on top, tearing any large leaves into several smaller pieces as you go. Put the feta on top of the herbs.

Grill the lamb chops, covered, turning frequently, until an instant-read thermometer inserted in the center reads 130°F for medium rare or 140°F for medium, 10 to 14 minutes.

Toss the salad well and season to taste with salt and pepper. Serve the chops with the salad on the side.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 2 oz. lightly packed baby arugula (about 2 cups)
• 2 cups cherry tomatoes, halved
• 1-1/2 cups large-diced seedless watermelon
• 1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
• 3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
• 1/4 cup fresh basil leaves, torn
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Cucumber and Herb Salad with Crumbled Feta

This simplified spin on a classic Greek salad omits the tomatoes and olives and lets the cucumbers carry the bright flavor of fresh herbs, red wine vinegar, and savory feta.

• 1-1/2 lb. cucumbers, halved lengthwise and seeded
• 1/2 cup thinly sliced red onion
• 2 Tbs. chopped fresh mint
• 2 Tbs. chopped fresh dill
• 2 Tbs. red wine vinegar
• 1 tsp. chopped fresh oregano
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1/2 cup crumbled feta

Tip:

Look for farm-fresh or English cucumbers, which have a tender, slightly earthy-tasting peel that's tasty left on; regular supermarket cukes usually have a waxy skin that's best removed.

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita

Main-dish salads are summer's answer to the one-bowl weeknight meal. They're super easy to put together, and in this case, the lamb salad is light but complete. It's also a great alternative for those nights when you want a juicy, meaty salad, but need a break from beef.

• 6 Tbs. fresh lemon juice
• 2 large cloves garlic, mashed or crushed through a garlic  press
• 1-1/4 tsp. ground allspice
• 3/4 tsp. kosher salt; more as needed
• 3/4 tsp. freshly ground black pepper
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 2 lb. boneless lamb leg or shoulder meat, trimmed well and cut into 1-1/2-inch cubes (to yield about 1-1/2  to 1-3/4 lb.)
• 1 small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6  cups)
• 1 large cucumber, peeled, seeded, and cut into large dice
• 2 tomatoes, cut into large dice
• 1 cup packed mint leaves (from about 21/2 to 3 oz. mint sprigs), roughly chopped
• 2 pita breads, 5 to 6 inches in diameter

Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 Tbs. of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.

Combine the lettuce, cucumber, tomatoes, and all but about 2 Tbs. of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 Tbs. oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.

Grill the lamb, turning the skewers every 90 seconds or so, until cooked to medium, 6 to 8 min. Remove from the grill and let the lamb rest for 5 minutes. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb with 3 Tbs. of the vinaigrette (whisk to recombine first).

Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto four plates. Top the salads with the lamb and sprinkle with the remaining mint. Serve immediately.

Greek Salad Skewers

• One-quarter English cucumber
• Kosher salt and freshly ground black pepper
• 1/4 lb. feta cheese, cut into 16 small cubes
• 8 pitted Kalamata olives, halved
• 8 ripe grape or cherry tomatoes, halved
• 2 Tbs. extra-virgin olive oil

Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

Moussaka Gratinée

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.

• 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into 1/2-inch pieces (about 8 cups)
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into 1/2-inch dice
• 2 cloves garlic, finely chopped
• 1 Tbs. tomato paste
• 1-1/2 tsp. ground cinnamon
• Sea salt
• 1/2 cup strained leftover sauce from the leg of lamb
• 3 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 cups whole milk
• 1 fresh bay leaf
• Pinch ground mace
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1 large egg yolk
• 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-1/2 cups)
• 1 large egg white

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.


In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.


Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 tsp. sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.


Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.


Position a rack in the center of the oven and heat the oven to 400°F.


Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.)

Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.


In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.


In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.


Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.

Greek Salad Skewers

• One-quarter English cucumber
• Kosher salt and freshly ground black pepper
• 1/4 lb. feta cheese, cut into 16 small cubes
• 8 pitted Kalamata olives, halved
• 8 ripe grape or cherry tomatoes, halved
• 2 Tbs. extra-virgin olive oil

Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

Grilled Vegetable Salad with Feta

This fresh, colorful, Greek-inspired salad is perfect with grilled or roast chicken, steak, or lamb, and a slice of crusty bread.

• 1 small or 1/2 medium fennel bulb with fronds attached
• 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
• 1 medium red onion, cut into 1/4-inch-thick slices
• 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 3 Tbs. red wine vinegar
• Freshly ground black pepper
• 1-1/2 cups grape tomatoes, halved
• 1/2 cup crumbled feta cheese (2-1/2 oz.)
• 3 Tbs. loosely packed thinly sliced fresh basil

Cut the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise 1/4 inch thick.


Prepare a medium gas or charcoal grill fire (alternatively, use an indoor grill pan over medium-high heat). Arrange the vegetables in a single layer on a tray or work surface. Brush both sides of the vegetables with 2 Tbs. of the olive oil and season with 1/4 tsp. salt.


Grill the vegetables in batches, flipping once, until both sides are nicely charred and the vegetables are just tender, about 12 minutes total for the fennel, 10 minutes total for the pepper, and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into 1/2-inch dice and transfer to a large bowl.


In a small bowl, whisk the remaining 2 Tbs. olive oil, the vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the vegetables with the dressing. Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper. Divide the salad among 4 plates and sprinkle with the feta and basil.

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant

For the vinaigrette:

• 1 small clove garlic
• Kosher salt
• 1-1/2 Tbs. fresh lemon juice
• 1 small shallot, very finely diced
• 3 Tbs. extra-virgin olive oil
• 1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
• Pinch cayenne; more to taste

For the eggplant:

• 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• Kosher salt.
• 1/4 cup crumbled feta
• 2 Tbs. coarsely chopped fresh mint
• 2 Tbs. coarsely chopped fresh cilantro

Make the vinaigrette:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Chopped Greek Salad with Garlic Croutons

Bread salads are famous in both Italy (panzanella) and the Middle East (fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices; other times, the bread is added at the last moment, so it keeps some of its texture, as in this recipe.

For the garlic croutons:

• 3 cups 3/4-inch bread cubes (cut from day-old sturdy bread with crusts removed)
• 1/3 cup extra-virgin olive oil
• 2 large cloves garlic, thinly sliced
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper

For the dressing:

• 1/2 cup fragrant extra-virgin olive oil
• 1/4 cup red- or white-wine vinegar (or fresh lemon juice)
• 2 Tbs. finely chopped shallots
• 1 tsp. Dijon mustard
• 1 tsp. chopped fresh oregano
• 1 tsp. mashed oil-packed anchovies (2 to 4 fillets), or to taste
• Kosher salt and freshly ground black pepper

To assemble

• 4 cups gently packed baby arugula, washed and dried
• 3 medium firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (about 2 cups)
• 1 medium English cucumber, seeded and cut into 1/2-inch dice (about 2 cups)
• 1 cup meaty black olives, preferably Cerignola or Kalamata, pitted and quartered
• 8 oz. firm feta, cut into 1/2-inch dice (about 1-1/2 cups)

Make the garlic croutons:

Position a rack in the center of the oven and heat the oven to 375ºF. Put the bread cubes in a large bowl. In a small saucepan, heat the oil and garlic over medium heat until the garlic just begins to color, 3 to 5 min. Be careful the garlic doesn’t burn or it will become bitter. Pour the oil through a strainer onto the bread cubes. Toss until the cubes are evenly coated with oil (discard the garlic). Transfer to a rimmed baking sheet and toast the bread in the oven, flipping occasionally, until it’s nicely golden on all sides, about 12 min. The croutons should be toasty on the surface but still somewhat soft in the middle. Return them to the large bowl and, while still warm, toss them with parsley, lemon zest, 1/4 tsp. kosher salt, and a few grinds of pepper

Make the dressing:

In a medium bowl, whisk the olive oil with the vinegar, shallots, mustard, oregano, and anchovies. Add salt and pepper to taste. Let sit for at least 10 min. to let the flavors blend.

Assemble the salad:

Lay the arugula on a large platter and artfully arrange the tomatoes, cucumber, olives, feta, and croutons in stripes or piles on top of the arugula. Whisk the dressing to recombine and serve it in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the dressing. Or drizzle the dressing over the salad platter just before serving. You may not need all of the dressing.

Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad

A tangy, garlicky marinade made with lots of fresh oregano pairs perfectly with full-flavored lamb. Unlike most cheeses, which melt at high heat, halloumi holds up well to grilling, so it makes a great addition to a kebab.

• Kosher salt
• 10 oz. (1-1/2 cups) dried orzo
• 1-1/2 lb. boneless leg of lamb, cut into 1-inch pieces (about 48 pieces)
• 8 oz. halloumi, cut into 16 pieces
• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 Tbs. chopped fresh oregano
• 2 medium cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 16 cherry tomatoes
• 4 whole scallions, thinly sliced (about 1/2 cup)
• 1/3 cup chopped fresh mint
• 2 Tbs. fresh lemon juice; more to taste

Bring a 3-quart saucepan of well-salted water to a boil. Boil the orzo according to package directions. Drain, rinse with cold water, and transfer to a medium bowl.

Prepare a medium (375°F) gas or charcoal grill fire.

Put the lamb and halloumi in a large bowl. In a small container with a lid, combine the olive oil, vinegar, oregano, garlic, red pepper flakes, 1 tsp. salt, and 1/2 tsp. pepper. Cover tightly and shake vigorously. Toss the orzo with 1/3 cup of the mixture and pour the rest over the lamb and halloumi, tossing to coat.

Thread 6 pieces of lamb, 2 pieces of halloumi, and 2 tomatoes onto each of eight 12-inch metal skewers, alternating a tomato and a piece of cheese between every 2 pieces of lamb. Grill, turning once, until the halloumi is browned and the lamb is pink in the center (cut into a piece to check), 4 to 6 minutes total.

While the lamb is cooking, toss the scallions, mint, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper with the orzo. Season to taste with more salt, pepper, and lemon juice. Serve the skewers with the orzo.

Dolmathes Yialantzi (Grape Leaves Stuffed with Rice & Herbs)

A Greek classic, stuffed grape leaves make a great appetizer for parties. Brine-packed grape leaves are available in many grocery stores.

• 16-oz. jar brine-packed grape leaves
• 2/3 cup plus 2 Tbs. extra- virgin olive oil
• 2 medium-large red onions, finely chopped (about 4-cups)
• 1 cup finely chopped scallions (white and some green)
• 2 cloves garlic, finely chopped
• 1 cup raw long-grain white rice
• Kosher salt and freshly ground black pepper
• 1/2 cup finely chopped fresh dill
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped fresh mint
• 2/3 cup toasted pine nuts
• 2-1/2 tsp. finely grated lemon zest
• Juice of 2 lemons (about 6 Tbs.)
• 2 cups full-fat plain yogurt, preferably Greek (or substitute sheep’s milk or goat’s milk yogurt)

Bring a large pot of water to a rolling boil. Drain and rinse the grape leaves and submerge them in the water to soften in three batches, for 2 to 3 minutes per batch. Transfer to a colander with a slotted spoon. Rinse several times under cold water and drain.

In a 12-inch heavy skillet with a-lid, heat 1/3 cup of the olive oil over medium heat. Add the onions and scallions. Turn the heat to medium low and cook, stirring occasionally, until the onions are very soft and translucent, about 12 minutes. Add the garlic and stir for 1 minute. Add the rice and cook, stirring constantly, for 3 minutes. Add 1 tsp. salt, a few grinds of pepper, and 1 cup water. Increase the heat to medium, cover, and simmer until the water is absorbed, 5 to 7 minutes. Remove from the heat and let cool. Fold in the herbs, pine nuts, and lemon zest and season with a little more pepper.

Set aside any grape leaves that are too small or too irregular to roll. Arrange the remaining leaves, vein side up, in rows on a large surface. Snip off any stems. Pour 2 Tbs. of olive oil onto the bottom of a large (preferably 3-quart) saucepan. Lay four or five of the most irregular leaves, overlapping, over the oil, covering the bottom of the pot.

Arrange about 1 heaping Tbs. of the rice mixture (less if the leaves are very small) across the bottom center of a leaf. Fold the left and right sides over the filling and roll up, gently but tightly, until you have a small log resembling an egg roll. Set it seam side down in the pot. Repeat with the remaining stuffing and leaves, snuggling the rolls closely together. Start a new layer when the bottom is covered.

Drizzle the remaining 1/3 cup olive oil and the lemon juice over the grape leaves. Sprinkle on a few pinches of salt. Cut a piece of parchment to fit tightly over the surface of the leaves and set it on top. Put a heatproof plate that fits inside the pot on top of the parchment, to weigh down the leaves and keep them from opening while cooking. Slowly pour in enough water to just cover the grape leaves. Bring to a boil, lower to a simmer, and cover the pot. Simmer over low heat until the leaves are tender and the rice is thoroughly cooked, 45 to 60 minutes. (By the time the leaves and rice are cooked, most of the liquid will have been absorbed). Remove the stuffed grape leaves from the pot with a slotted spoon, cover with damp paper towels and plastic wrap, and let them cool to room temperature. Serve with the yogurt on the side.

Moussaka Gratinée

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.

• 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into 1/2-inch pieces (about 8 cups)
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into 1/2-inch dice
• 2 cloves garlic, finely chopped
• 1 Tbs. tomato paste
• 1-1/2 tsp. ground cinnamon
• Sea salt
• 1/2 cup strained leftover sauce from the leg of lamb
• 3 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 cups whole milk
• 1 fresh bay leaf
• Pinch ground mace
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1 large egg yolk
• 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-1/2 cups)
• 1 large egg white

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.


In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.


Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 tsp. sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.


Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.


Position a rack in the center of the oven and heat the oven to 400°F.


Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.)

Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.


In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.


In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.


Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.

Grilled Lamb Burgers with Marinated Red Onions, Dill, and Feta

When you tire of the basic burger, this Mediterranean-inspired version is just the ticket. The quick-pickled red onions add dimension and are a great addition to the cucumber, tomato, and feta. To keep with the Greek theme, serve the burgers in warm pita bread, though whole-wheat hamburger buns would work, too.For tips on grilling the perfect burger, check out the Guide to Grilling. 

• 1-1/4 lb. ground lamb
• 2 tsp. sweet paprika
• 2 tsp. dried oregano
• 1 small clove garlic, minced and mashed to a paste
• Kosher salt
• 6 oz. feta, cut into 1/4-inch-thick slices (about 8)
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. chopped fresh dill
• 1/2 small red onion, thinly sliced
• 3 Tbs. red-wine vinegar
• 1 teaspoon granulated sugar
• 4 whole-wheat pita breads, warmed
• 4 thin slices tomato
• 8 thin slices English cucumber

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Gently mix the lamb with the paprika, oregano, garlic, and 1 tsp. salt. Form into four 1/2-inch-thick patties.

On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 Tbs. of the dill. In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp. salt, and the remaining 1 Tbs. dill, and let sit for10 to 15 minutes at room temperature.

Grill the burgers on one side until they have good grill marks, about 5 minutes. Flip and cook the other side until it has good grill marks, too, and the burgers are just light pink inside (make a nick with a paring knife), about 5 minutes for medium doneness.

Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping teaspoon of pickled onions.

Grilled Boneless Leg of Lamb with Black Olive Purée

This herb-and-garlic-rubbed lamb is super easy to make yet so full of flavor, especially when paired with a tangy olive spread and a squeeze of lemon. If you don’t have a grill (or the weather isn't grill-appropriate), you can roast the lamb in a 425°F oven for about 25 minutes.

• 1 cup pitted black olives, such as Kalamata
• 1/2 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh herbs, such as a mix of parsley, rosemary, and thyme
• 4 large cloves garlic, minced and mashed to a paste with a pinch of salt
• 4 to 4-1/2 lb. butterflied leg of lamb
• Kosher salt and freshly ground black pepper
• 1/2 large lemon, seeded

Finely chop the olives until paste-like. Whisk in half of the olive oil and 1 Tbs. of the herbs.

Combine the remaining herbs and oil with the garlic in a small bowl.

Rub the herb and garlic marinade all over the lamb and wrap it well in plastic wrap. Let sit at room temperature for 1 hour.

When ready to grill, prepare a medium (375°F) charcoal or gas grill fire. Season the lamb generously with salt and pepper. Grill the lamb, flipping once, until the thickest part is 120°F for medium rare, 15 to 18 minutes.

Transfer the lamb to a cutting board, squeeze the lemon half over it, tent with foil, and let rest for 10 minutes. Thinly slice across the grain, drizzle any accumulated juice over it, and serve with the olive purée.

Red Onions Stuffed with Grilled Steak, Spinach, and Feta

These onions are an unexpected change from stuffed peppers. The recipe, with its fragrant spices, golden raisins, and salty feta hit, is influenced by both India and Greece.

• Kosher salt
• 4 very large red onions (15 to 16 oz. each), peeled and tops removed
• 2 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. minced garlic
• 1-1/2 Tbs. minced fresh ginger
• 1 tsp. garam masala
• 1/2 tsp. ground cumin
• 1/4 cup golden raisins
• 1/2 lb. leftover grilled flank steak, cut into 1/2-inch dice (2 cups)
• 1/2 lb. spinach, stemmed and roughly chopped
• 1/2 cup crumbled feta
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper

In an 8-quart pot, bring 4 quarts of water to a boil with 1 Tbs. salt. Carefully put the onions in the boiling water. Cook until they’re tender but still retain their shape, 25 to 30 minutes. Drain and let cool.


Position a rack in the center of the oven and heat the oven to 375°F.


When the onions are cool enough to handle, cut them in half crosswise and trim the root ends. Holding an onion wrapped in a clean towel, use your fingers to carefully remove the core from each half of the onion, leaving a 1/2-inch-thick shell. Cut a small amount off the bottom of each half, so they sit upright. Repeat with the remaining onions. Roughly chop and reserve 1 cup of the removed onion core.


In a 12-inch skillet, heat the oil over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring, until lightly browned, about 1-1/2 minutes. Add the garam masala and cumin and continue cooking, stirring, until fragrant, about 30 seconds more. Reduce the heat to medium, add the raisins and 2 Tbs. water, and cook, stirring, until the raisins are plump, about 1 minute. Add the reserved chopped onions and the flank steak and cook, stirring frequently, until just heated through, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes. Off the heat, stir in the crumbled feta and lemon juice and season to taste with salt and pepper.


Spoon the filling into the onion halves, mounding it slightly. Put the onions on a rimmed baking sheet and bake until the tops just begin to brown, about 15 minutes. Serve.

Grilled Lamb Chops with Fresh Herb & Feta Salad

If you haven't fired up your grill yet this spring, this juicy, simple lamb is the perfect motivation. For the salad, use small herb leaves if you can—they’re likely to have a more pleasant texture and flavor than large leaves.

• Eight 4-oz. lamb loin chops (each 1-1/4 inches thick)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1 small shallot, minced
• 1 ripe medium tomato, seeded and medium diced
• 5 small radishes, trimmed and thinly sliced
• 4 cups loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh mint leaves
• 1 cup loosely packed fresh basil leaves
• 1/4 cup crumbled feta

Prepare a medium-high grill fire. Season the lamb chops generously on both sides with salt and pepper.

In a large bowl, whisk the olive oil, lemon juice, shallot, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the tomato and radishes. Lay the parsley, mint, and basil on top, tearing any large leaves into several smaller pieces as you go. Put the feta on top of the herbs.

Grill the lamb chops, covered, turning frequently, until an instant-read thermometer inserted in the center reads 130°F for medium rare or 140°F for medium, 10 to 14 minutes.

Toss the salad well and season to taste with salt and pepper. Serve the chops with the salad on the side.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

• 1 medium red onion, cut into 3 to 4 thick slices
• 2 Tbs. plus 4 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
• 2 large cloves garlic, minced
• 1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
• 1/2 cup walnuts
• 1 tsp. minced fresh rosemary
• 1 large bunch seedless black or red grapes (about 1-1/4 lb.)
• 2 to 3 tsp. balsamic vinegar

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 2 oz. lightly packed baby arugula (about 2 cups)
• 2 cups cherry tomatoes, halved
• 1-1/2 cups large-diced seedless watermelon
• 1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
• 3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
• 1/4 cup fresh basil leaves, torn
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.