Greek Night!

Greek Pork Souvlaki

Ingredients 

2 lbs pork loin cut into bite-sized chunks*
¼ cup Emma olive oil*
1/3 cup fresh lemon juice
5 garlic cloves crushed
2 tsp. dried oregano
2 tsp. rosemary finely chopped
1-2 tsp. salt
1 tsp. black pepper 

Instructions 

Combine all the marinade ingredients then pour over the pork. Cover and allow to marinade for at least 30 minutes, but up to 24 hours in the fridge. 
Soak wooden skewers for 30 minutes in water. 
Carefully skewer the marinated pork onto soaked skewers. 
Pre-heat an outdoor grill or griddle pan then add the skewers. Cook for 5-7 minutes per side until golden brown all over and cooked through. 
Remove from the heat and allow to rest for 5 minutes. 
Serve with lemon wedges.  

Recipe and photo credit: Simply Delicious Food
*In flyer May 23-29

 Best Greek Potatoes 

Ingredients 

2 lbs. potatoes peeled and chopped into chunky wedges
8 garlic cloves crushed
1/2 cup chicken broth
1/2 cup Emma olive oil*
1 lemon juice of (medium to large)
1 tbsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Parsley for sprinkling at the end 

Instructions 

Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
Pour the potato wedges into the dish/tray in an even layer.
Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
Scatter with parsley (if using) and serve! 

Recipe and photo credit: Scrummy Lane
*In flyer May 23-29 

Tzatziki Sauce

 Ingredients 

1 medium English cucumber*
2 cups plain Greek yogurt
4 garlic cloves, crushed
1-2 tbsp. fresh lemon juice, to taste
1 tbsp. Emma olive oil*
2 tbsp. chopped fresh dill
1/2 tsp. salt
1/2 tsp. freshly ground black pepper 

Instructions 

Grate the cucumber, using the large holes of a box grater. Place the grated cucumber on a paper towel to remove the water. In a medium bowl, combine all ingredients. Cover and chill in the refrigerator for at least 1 hour.  Season with additional salt, pepper, lemon, or dill, if necessary.  

Recipe and photo credit: Two Peas and Their Pod
*In flyer May 23-29