By Katie Moosbrugger

The Greek Festival in Winston-Salem kicks off today through Sunday (details HERE), and we all know the delicious food is one of the greatest attractions at this event. With that in mind, I reached out to friends in the Greek community to share some of their favorite authentic Greek recipes in today’s Tasty Table feature. All of these listed below are easy to make and sure to please family members of all ages. Opa!

Chicken & Orzo

~ 1 Family pack of “cut-up chicken”
~ 1 Medium yellow onion
~ 2 Tablespoons Olive Oil
~ 1 14 oz can of tomato sauce

Preheat oven to 350. Brown chicken on all sides in olive oil using a dutch oven or stovetop skillet. Saute a medium diced onion separately. Transfer Chicken & Onion to baking dish. Add tomato sauce and water & stir to blend liquids & natural juices together. Cover with foil and bake for 30 minutes. Remove from oven and add a cup of uncooked Orzo pasta. Cover and cook for an additional 20 minutes until Orzo is cooked and has absorbed much of the liquid.
Salt & Pepper to taste during the process!

Shrimp and Feta

~ 1 lb med shrimp, peeled & deveined
~ Pinch red pepper flakes
~ 1 med finely chopped onion
~ 2/3 cup feta cheese
~ 1 can diced tomatoes (14.5 oz)
~ 1/2 tsp dried oregano
~ 2 portions of olive oil for sauteeing
~ 1/2 tsp minced garlic
~ 1/4 cup dry white wine (optional)

Preheat oven to 400. Sauté shrimp in olive oil with red pepper flakes just until shrimp turns pink (no more than 2 minutes). Transfer to a baking dish, spreading evenly. Sprinkle feta cheese over the shrimp and set aside. Add a little more olive oil to same skillet and sauté the onion, adding the garlic after onions become translucent…being careful not to burn the garlic. Add the tomatoes including the liquid and bring to a simmer to heat thru. Stir in the wine (if desired), oregano, salt & pepper to taste. Simmer uncovered 10 minutes – Then spoon the mixture over the shrimp. Bake uncovered 10 minutes. Serve over cooked orzo (or other pasta)

Chicken & Rice Soup with Lemon

~ 6 cups chicken stock
~ 2 cups diced cooked chicken
~ 1 cups uncooked long grain rice
~ 4 eggs
~ Juice of 4 lemons
~ salt & pepper to taste

In 4 qt pot, bring stock to boil. Add rice and chicken. Reduce heat to simmer. Cook for 15 minutes. Meanwhile, beat eggs together and add the lemon juice. SLOWLY add a half cup of the hot stock to this mixture, SLOWLY pour the mixture into the chicken & rice pot, stirring constantly. Cook on low for 3-5 hours. Serve with crusty bread on the side!

Tsoureki (Sweet Bread)

~ 1/2 cup butter
~ 2 eggs
~ 1 cup sugar
~ 7 cups flour
~ 2 cups milk
~ 3 tablespoons yeast
~ 2 pinches of salt

Cream butter and sugar; add eggs. Melt yeast in a little warm water and add to warm milk. Add this to creamed mixture. Add salt and flour to make soft dough. Allow to rise, punch down, let rest 15 minutes. Shape into 3 loaves; paint with milk and egg wash*. Sprinkle with sesame seeds; allow to rise. Bake at 350 for 45 minutes. If bread browns too quickly, lightly cover with aluminum foil.

*Milk and egg wash: Whip 1 egg with 1/4 cup milk; strain. Paint top of bread with strained wash.

Tzatziki (Cucumber Dip)

~ 1 cucumber, peeled, finely chopped and salted
~ 1/2 pint yogurt
~ 1 tablespoon olive oil
~ 1 teaspoon vinegar
~ 1/2 teaspoon salt or less
~ 1 teaspoon chopped dill
~ 1/4 teaspoon garlic powder or 1 clove garlic, minced

Allow cucumber to drain. Combine all ingredients. Chill at least 1 hour to blend flavors. Serve as a dip, with fried fish, fried eggplant and/or fried zucchini.

Kotopoulo Riganato (Chicken Riganato)

~ 1 (2 1/2 lb) fryer
~ 1/4 cup vegetable oil
~ Juice of 1 lemon
~ 1 1/2 teaspoons salt
~ 1/4 teaspoon pepper
~ 1 clove garlic, crushed
~ 2 teaspoons oregano

Cut fryer into quarters. Combine remaining ingredients in bowl and beat with fork until blended. Dip chicken pieces in oil dressing, and arrange with skins down, in baking pan large enough to fit all. Add 1/2 cup water. Baked uncovered at 375 for about 45 minutes, basting with remaining dressing and turning to brown evenly. Yields 4 servings.