Greek Bowl

Beef Chuck

4-5 lb beef chuck

Greek Seasoning (save some for the roasted vegetables)

1 Tbsp fresh garlic

¼ tsp thyme

¼ tsp oregano

¼ tsp pepper

¼ tsp dry mint

4 tb lemon juice

2 tsp onion powder

2 tsp coriander

1 tsp turmeric powder

4 tb Red wine vin 

4 tb Evoo

Water

Place beef in a roasting pan rub with olive oil & red wine vinegar. Then cover with greek seasoning and coat the beef. Pour water in the pan, to cover up half the beef. Cover with parchment paper & foil. Cook on 300 F for 

 

Quinoa 

1 c quinoa

1 ¾ water or stock

1-2 tsp salt

Bring 1 ¾ cups of water and 1 c quinoa to a boil. Turn to medium low heat and cover. Simmer for 15 minutes. Remove from heat and fluff with a fork.

 

Feta Tzatziki Sauce

½ english cucumber ~ grated and drained

8 oz greek yogurt

2-3 tsp minced Garlic

1 tsp Salt

1 Lemon zest & the juice

1 tbsp fresh Dill

Add drained cucumber to a bowl along with all the other ingredients and stir until combined. Taste and add extra salt, garlic etc, if necessary.

 

Roasted Veg (can use any vegetables)

 

Greek seasoning w/smoked paprika

Evoo

2 Large Redskin potatoes quartered and chopped

1 carrot quartered and chopped 

1 yellow squash quartered and chopped (season with oil and greek seasoning)

 

Mix redskins and carrot together sprinkle evoo and seasoning. Roast in oven on 350 F for 12 minutes. Remove from oven. Add squash to mix. Place in oven for another 12-15 minutes. 

 

Greek seasoning w/smoked paprika

Evoo

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