I thank Maro for sharing her recipes with us at The Armenian
Kitchen!
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Maro pouring the yogurt drink |
Cool
and Refreshing Yogurt Drink with Mint
Ingredients:
32 oz. Whole milk,
Plain Greek Yogurt
1 tsp. Sea Salt, or as needed
2 ½ cups bottled ice cold Water, or more liquid to taste
1 tsp. dried Mint, crushed between fingers
1 Tbsp. fresh Mint leaves, finely minced
Ice Cubes
Directions:
~In a large bowl, empty and whip yogurt till smooth and
silky and there are no lumps
~Add the salt, the fresh mint leaves, as well as the
crushed, dried mint to the yogurt
~ Slowly pour water while whisking
~Give a taste test, then pour into a pitcher with ice and serve
Garden
Fresh Greek Orzo Salad
Ingredients:
1 lb. Orzo, cooked according to directions in
packaging
3 Cloves Garlic, crushed and finely minced
Juice and zest of 1 Lemon
½ cup of Extra Virgin Olive Oil
½ tsp. Sea Salt, as needed
¼ tsp. freshly ground Black Pepper, as needed
½ a Medium Red Onion, finely chopped
½ cup of Kalamata Olives, pitted and halved
10 oz. Grape Tomatoes, sliced in halves
2 cups garden fresh Cucumbers, diced in cubes
1 ½ cups imported Feta crumbled in pieces
1/3 cup of Fresh Mint leaves, finely chopped
1/3 cup Greek Oregano, finely chopped
1/3 cup Parsley, finely chopped
4 cups spinach fresh from your garden or 1pkg. fresh
organic mini spinach
Directions:
~In a large serving bowl, empty the drained and cooked
Orzo, set aside to cool
~In a Pyrex glass measuring cup, add the garlic, lemon
juice, lemon zest, salt and pepper, then whisk the vinaigrette while drizzling
in the olive oil,
~Into the cooled Orzo bowl, add the salad ingredients and
the vinaigrette, then mix all together and serve
Herb
Frittata/Omelet
Ingredients:
5 Eggs, whipped
1 small Zucchini, grated
1 bunch Parsley Leaves, finely chopped
1 tsp. dried Mint
¼ cup fresh Mint leaves, chopped
½ bunch Scallions, finely diced, as needed
½ tsp. Salt, as needed
¼ tsp. freshly ground Black Pepper
4 cloves Garlic, finely minced
½ tsp. Marash Red Pepper
2 Tbsp. Olive Oil
Directions:
~In a large bowl, whip the eggs
~Add all the above ingredients (except the olive oil),
whip till frothy
~In a non-stick skillet, heat the olive oil
~Empty all the ingredients into the skillet and cook
until bottom is golden and has set
~Slide omelet into a large plate
~Turn the pan over on top of the plate while holding
tightly, and turn over the plate to cook the other side of the omelet in the
pan
~Let it cook till golden, then empty on a serving dish
and cut the omelet in pie shaped wedges and serve
Fines
Herbs Butter
Ingredients:
1 lb. unsalted Butter, room temperature
1tsp. Sea salt, or as needed
1 Tbsp. Chives, finely chopped
1 Tbsp. Tarragon, finely chopped
1 Tbsp. Flat leaf Parsley, finely chopped
1 Tbsp. Chervil, finely chopped
1 tsp. dried Thyme crushed between fingers (opt.)
1 tsp. Anchovy paste (opt.)
French Baguette, thinly sliced and toasted
1 bunch fresh Radishes, washed and thinly sliced (opt.)
Directions:
~Whip butter in mixer or processor with all the items
above
~Give a taste test to adjust flavoring
~To Serve: Empty Fines Herbs Butter mixture in a bowl,
spread a bit of the Herb Butter on the baguette and top with a radish slice
~To Freeze: Empty butter mixture on to a long cut plastic
wrap and roll as a sausage and twist both ends, double wrap and freeze
~When ready to use, remove from freezer, let it stay at
room temperature, or refrigerate till soft enough to cut in slices, and make a
circular butter plate of it.
Macerated
Fruit in Sweetened Lemon Verbena
Ingredients:
1 cup Sugar
½ cup Bottled Water
1 Tbsp. Fresh Lemon juice
1 cup Lemon Verbena leaves, packed
1 lb. Strawberries, washed
¼ cup Fresh Mint leaves
Directions:
~In a small saucepan, add sugar, water, lemon juice, and
bring to boil
~Add the lemon verbena leaves
~Simmer for 10 minutes, then remove from heat and let it
cool
~Meanwhile, quarter the strawberries into a wide bowl
~Remove the verbena leaves from the syrup
~Drizzle the syrup over the Strawberries, mix
~Slice the fresh mint leaves very thinly and sprinkle
over the strawberries
~Serve with whipped cream and crumbles or shortbread
(opt.)