Happy Meatless Monday everyone! I have a super quick and easy new vegetarian recipe to share with you today!
Well hello there friends! Long time, no see!
If you’ve been wondering where the new posts have been for the past week, they were on hold while I took a trip to the east coast.
I started off my trip to New York & Washington DC hosting a Satellite Media Tour with PLUS Media all about Friendsgiving. You can check out several of the segments online at the following links:
Following the media tour, I ventured into New York City to check out some of the best spots to eat in the city. I’m currently compiling all of my favorites into an NYC City Guide that I’ll be sharing in the next couple of weeks on the blog! In the meantime you can check out my Instagram page to see a sneak peak of where all I was eating while in the city!
After leaving NYC, I headed down to Washington DC to eat my way through yet another city! I’ll also be sharing a Washington DC city guide soon with all of my favorite spots to eat in the nations capitol.
I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create, then share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!
Easily make this delicious Mediterranean Lamb & Mushroom Pasta recipe in one dish in under an hour!
About a month ago, I had the pleasure of joining my new friends at Superior Farms in Northern California to meet some of their ranchers, check out the farms where their lambs graze and learn more about their delicious lamb products.
When it comes to tacos, I’ve yet to meet one that I don’t like!
Whether it’s Tacos Al Pastor, Beef Barbacoa Tacos, Korean BBQ Chicken Tacos or Crispy Avocado Vegetarian Tacos, they all make my mouth water, stomach growl and heart pitter patter from the happiness that tacos bring into my life!
Let me introduce you to my latest must make recipe! Seriously y’all, the recipe idea sounded great in my head, but the end result was even better than what I could have imagined!
Vegetables, eggs and feta cheese are combined in this simple, vegetarian and gluten free Greek crockpot breakfast casserole!
I was lucky enough to spend this Father’s Day with my Dad. With him living in Oklahoma, and me living in San Diego, we don’t usually get to spend Father’s Day together.
This year it worked out for him & my Mom to take their summer trip to San Diego over Father’s Day weekend, so of course I decided to throw him a brunch!
This greek quinoa salad is filled with flavor, healthy ingredients and tons of protein without any meat, and it’s gluten free!
While I draw inspiration from many places when developing new recipes for the blog, one of my go-to stops is the “most popular” and “most pinned” recipes on WhitneyBond.com.
Round two of my Mezzetta “Make That Sandwich” Contest series of delicious, creative sandwich recipes is this incredibly flavorful Greek Chicken Salad Sandwich.
When I think Mezzetta, my first thought is “olives and peppers”, which makes me think of Italian and Greek food. Since I already went Italian in my Grilled Portobello Caprese Sandwich, I decided to “Go Greek” with this one!
For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge. Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!
*If you do not have cooked and shredded chicken ready to use, simply boil 1 lb. of chicken, drain and shred.
Prepare the salad by combining the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large bowl.
In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon juiced.
Pour the dressing over the chicken salad.
Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.
Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important! That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!
♣ Vegetarian Option: Substitute shredded tofu for shredded chicken to make this recipe vegetarian.
♦ Gluten Free Option: Substitute gluten free pita bread to make this recipe gluten free.
Last week I had the craving for meatballs… and Greek food… hence Greek Meatballs!
I combined some of my favorite spices from my Greek Moussaka recipe with delicious feta cheese and ground beef, then paired the meatballs with a flavorful Tzatziki Sauce and served them to friends at an NBA playoff watch party I hosted!
They were a hit and will definitely be served at my next party!
Begin by combining the ground beef, onion, garlic and tomato in a large bowl.
Next, add the cinnamon, allspice, cayenne pepper and ground cloves.
Finally add the feta cheese, parmesan, breadcrumbs and egg, then combine well.
Form the mixture into meatballs.
Grill over medium heat for 20 minutes, flipping half way through.
If you do not have a grill available (or this sweet meatball griller), you can also bake the meatballs in the oven at 400° for 20 minutes.
While the meatballs are grilling prepare the sauce by combining:
Remove the meatballs from the grill or oven and serve with the sauce.
♣ Vegetarian Option: Substitute “veggie crumbles” for the ground beef.
♦ Gluten Free Option: Use Gluten Free Breadcrumbs to make this recipe gluten-free.
Note: This page contains affiliate links. I only link to products I use & love!
A Greek meal is never complete without a healthy side of hummus, so when preparing my Moussaka I felt it necessary to add just that, a large side of creamy, delicious hummus! And why stop at one flavor, when you can easily prepare a trio of hummus including roasted garlic, eggplant and red pepper!
Also roast the 1/2 red bell pepper (reserving 2 small strips for garnish if desired), as well as the eggplant.
To roast the red pepper, simply place the bell pepper half on a baking dish closest to the heat source in the oven.
For the eggplant, peel and slice 1/4 eggplant and place on a baking sheet then drizzle with olive oil, salt and pepper. Roast each in the 400° oven for 35-40 minutes.
Next, begin preparing the hummus by draining and rinsing the garbanzo beans. Place the rinsed and dried beans in a food processor.
Add the 3 cloves of garlic (minced), olive oil, lemon juice and tahini. Blend until a thick puree forms.
Next, separate the prepared hummus into three bowls to make each individual flavor.
Remove the roasted vegetables from the oven. Allow to cool then peel the blackened skin off of the red pepper and chop into small pieces. Place into the food processor with 1/3 of the hummus mixture and puree until smooth.
For the eggplant hummus (also known as Baba Ganoush) chop the roasted eggplant and add to another 1/3 of hummus mixture. Puree again until smooth.
For the roasted garlic hummus. Peel the garlic and add the cloves to the final 1/3 of hummus mixture and puree.
Top the eggplant hummus with feta cheese, the roasted red pepper with the reserved red pepper strips and green pepper strips for the roasted garlic.
With with both vegetables and warm pita bread triangles on the side for dipping.
This is a fun and easy appetizer or a great entertaining party dish! I also love to make these and chill them in the refrigerator for a healthy and delicious snack during the week!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free when served with vegetables instead of pita bread.
Oh My Moussaka!!! In an effort to diversify my recipe portfolio I decided to have “Greek Night” at home last week. I prepared a Hummus Trio with Pita Bread, Stuffed Grape Leaves and Moussaka. For those of you unfamiliar with this delicious little dish, Moussaka is the Greek version of an Italian lasagna, layered with eggplant, meat sauce and béchamel sauce.
My nephew walked in on Greek Night and asked “what’s for dinner?” I said Moussaka and the look on this 9-year-old Oklahoma kids face was priceless. It took me back to the movie My Big Fat Greek Wedding when she talked about all the other girls taking Wonderbread Sandwiches to school and she took Moussaka and the other girls said, “Moose Kaka, ewww” haha. But obviously these girls, nor my nephew had ever had Moussaka because there is nothing “eww” about it!
I convinced him to try a bite because Aunt Whitney made it. Two plates full later I think he changed his mind about Moussaka!
Ingredients (serves 6)
(Ignore the lemon pictured, not sure how that little guy snuck in between the 23 other ingredients 😉 )
Start by slicing the eggplant and placing on a large foil lined baking sheet. Next, drizzle with 2 tbsp olive oil and 1 tsp salt and pepper.
Next, cover the eggplant with foil and roast in the oven at 475° for 25 minutes.
Now cover a baking dish with cooking spray, then sprinkle the breadcrumbs on the bottom to form the crust of the Moussaka.
Now begin preparing the meat sauce.
Start by cooking the onion in 2 tbsp olive oil for 3-4 minutes. Next add the garlic, cook for an additional 1-2 minutes then add the hamburger meat.
Once the hamburger meat is cooked through add the ground cloves, cinnamon, allspice, oregano and 1/2 tsp black pepper.
Next add the tomato paste, red wine, tomatoes and bay leafs.
It’s about this time the house starts smelling REALLY good! Cover and simmer for 20-25 minutes.
Now begin making the béchamel sauce. Start by melting the butter in a small skillet.
Next, add in the flour and whisk well.
Remove from the heat and add the milk.
Pour the mixture into a separate container to cool.
While the béchamel sauce is cooling, start assembling the moussaka.
By this time the eggplant should be out of the oven and nicely roasted. Start by layering the slices on top of the bread crumbs.
Next, remove the bay leaves from the meat sauce and add a layer to the dish.
Then, another layer of the eggplant.
Another layer of meat sauce and then it’s time to finish up the béchamel sauce to pour on top.
Once the béchamel mixture is cool, add the egg and egg yolks. Whisk together well then pour on top of the Moussaka.
Finally top with the pecorino romano and feta cheese.
Place in the oven at 350° for 45 minutes or until the edges begin to brown.
♣ Vegetarian Option: Substitute 16 oz canned lentils and/or chickpeas for the ground beef to make a Vegetarian Moussaka.
♦ Gluten Free Option: Substitute Gluten-Free flour in the Béchamel sauce and use Gluten-Free Breadcrumbs for the crust.
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