Taste of Greece Spice Blend

$6.00

GREEK HERB SEASONING | SALT FREE | VEGAN

A chicken thigh, a hot pan, a spoonful of this. That's the entire recipe, and it comes out tasting like somewhere with water in the view. Spearmint and marjoram add the herbaceous note, sun-dried tomato adds a sweet and sunny note. Next up, try it on eggplant and potatoes, a bowl of yogurt, and a pasta salad that finally has a reason to exist.

Ingredients

spearmint, onion, marjoram, sun-dried tomatoes, oregano, thyme, garlic, black pepper

Style

This product is unavailable

From Our Laguna Beach Spice & Tea Shop

This one is easy to use, here's what we tell people:

Stir 1 to 2 teaspoons into plain Greek yogurt and let it sit about 20 minutes. The herbs soften and open up, and you have a sauce for grilled chicken, lamb, roasted vegetables, or warm pita.

Our favorite: stir a teaspoon into olive oil and vinegar and let sit for a greek salad dressing.

An unexpected use from our customer: stir it into hummus or whipped feta. Serve it with warm pita, cut vegetables, and olives, and an afternoon snack turns into a mezze plate.

  • What to use it on

    Grilled chicken, lamb, and seafood, with lemon squeezed over at the table.

    Zucchini, eggplant, potatoes, peppers, and tomatoes, roasted in olive oil and finished with crumbled feta.

    Pasta salads, grain bowls, and roasted potato salad.

    Gyros, souvlaki, and wraps.

    Anything meant to be eaten outside.

Try This Simple Recipe Tonight

Skillet Greek Chicken and Spinach Rice Bake

Serves 4 to 5

Chicken tenders baked over a spinach and rice skillet, seasoned with Taste of Greece Spice Blend and finished with lemon.

Ingredients

  • nonstick cooking spray
  • 1 cup finely chopped onion
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup uncooked quick-cooking brown rice
  • 1 to 2 cups low sodium chicken stock
  • 1/4 tsp cayenne pepper
  • 1 lb chicken tenders
  • 2 to 3 tsp Taste of Greece Spice Blend
  • 1 1/2 tsp lemon pepper
  • 1 to 2 tbsp olive oil
  • 1 lemon, quartered
  • 1/8 tsp kosher salt

Instructions

  1. Preheat oven to 350°.
  2. Spray a 10-inch ovenproof skillet with cooking spray and half the olive oil. Place over medium heat on the stove. Add onion and cook, stirring, for 4 minutes, or until translucent.
  3. Add spinach, rice, chicken stock, salt, and cayenne pepper. Stir until well blended. Remove skillet from heat.
  4. Place chicken tenders on top of the mixture in a single layer. Sprinkle with Taste of Greece Spice Blend and lemon pepper. Cover with foil.
  5. Bake 25 minutes, or until juice from the chicken is no longer pink. Remove foil and drizzle the remaining oil evenly over top.
  6. Serve with lemon wedges.