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For our Western PA customers only. Use Code FREE10 at checkout.  (No other coupons or discounts can be used with this offer)                                           

         Salonika Extra Virgin Olive Oil is back in stock   $26.50/3lt                          

                

  

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  3509 Smallman St.
  Pittsburgh, PA 15201
  1-800-794-2256

  Mon - Fri 8a - 4p
  Sat           9a - 2p

Recipes

Greek Roasted Potatoes

4 Red Potatoes
1 clove Fresh Garlic
1 tsp. Fresh Rosemary
2 Tbsp. Extra Virgin Olive Oil
2 tsp. Natural Sea Salt
1 tsp. Black Pepper

Toss evenly quartered red potatoes and roughly chopped garlic and rosemary with good extra virgin olive oil until evenly coated.  Spread evenly on baking sheet and sprinkle liberally with Vinolio Creta Sea Salt and coarsely ground pepper.  Roast at 400 degrees for about 30 minutes or until golden brown and caramelized stirring once.

Grilled Peaches with Honey

2 Large Ripe Peaches
6 oz. Greek Yogurt 0%
1 Tbsp. Agia Triada Honey 450g

Cut large ripe peaches in half & remove pits.  Place on hot grill cut-side down & cook until lightly charred.  Remove from grill & liberally drizzle with Agia Triada Honey while still hot.  A scoop of vanilla ice cream or Greek yogurt or a sprinkle of granola can further elevate this simple treat into the perfect summertime dessert.

Marinated Lamb

1/2 cup Extra Virgin Olive Oil
1/2 cup Red Wine
1/4 cup Soy Sauce
1 tsp. Dijon Mustard
1/2 cup Vinolio Creta Balsamic Vinegar with Honey
Pinch Natural Sea Salt

Add 1/2 cup olive oil; 1/2 cup red wine; 1/4 cup soy sauce and 1 teaspoon Dijon mustard to 1/2 cup Vinolio Creta Balsamic and mix well.  Add roughly chopped garlic and rosemary and freshly ground pepper and a few pinches of salt to mixture.   Pour marinade over lamb chops or a deboned and butterflied leg of lamb and refrigerate for at least 2 hours.  Remove from marinade and grill over high heat until desired internal temperature achieved. Allow meat to rest prior to slicing and serving. 

Saganaki (Flaming Cheese OPA)

1 lb. soft Kasseri cheese or Kefalotyri cheese
3 tbsp. butter
1/2 lemon (juice)
2 tbsp. brandy

Cut cheese into slices 1/4 inch thick.  Place on broiler pan and brush with melted butter.  Broil on high 4 to 6 inches from heat until cheese bubbles.  Remove from heat.  Pour brandy over cheese and ignite immediately.

Sprinkle with lemon juice and serve with bread. Opa!

Reprinted with permission from Cooks.com.