Friday’s Fabulous Party Menu By Kouzounas Kitchen

Happy Friday, and Happy weekend!! If you are looking for a menu to prepare this weekend, then read below for 3 great recipes.

Appetizer: Greek Salad With Garlic Vinaigrette

Ingredients:

• 1 head romaine lettuce, chopped
• 3 large plum tomatoes, seeded and coarsely chopped
• 1 English cucumber, peeled and coarsely chopped
• 1 medium red onion, cut into thin pieces
• 1 red, orange, or green bell pepper cut into thin pieces
• 3/4 cup kalamata olive
• 1 cup crumbled feta cheese

Dressing:

• 6 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 sprinkle of cumin
• 1 teaspoon of Dijon mustard
• Salt & pepper

Directions:

1. Whisk dressing ingredients together until blended.
2. Season to taste.
3. Prepare the vegetables and place in medium bowl.
4. Add kalamata olives, and cheese to the top.
5. Toss with dressing.

Main: Spinach Stuffed Salmon Recipe

Ingredients:

• 1 teaspoon olive oil
• 2 ounces spinach
• 2 teaspoons of grated lemon juice
• 1/4 cup chopped roasted red bell peppers
• 1/4 cup fresh basil, coarsely chopped
• 1 garlic clove minced
• 4 salmon fillets (about 4 ounces each), rinsed and patted dry
• 2 tablespoons Dijon mustard
• 2 tablespoons plain bread crumbs
• 2 teaspoons of fresh oregano
• Salt & pepper

Directions:

1. In a large skillet, heat the oil over medium heat.
2. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly.
3. Transfer to a medium bowl.
4. Stir in the roasted peppers, basil, and garlic.
5. Let cool for a few minutes.
6. Preheat the oven to 400°F or 180 C.
7. Line a baking sheet with aluminum foil.
8. Lightly grease the foil with olive oil.
9. Cut a lengthwise slit in the side of each fillet.
10. With a spoon fill each fillet with spinach and pepper filling.
11. Transfer to the baking sheet.
12. While using a pastry brush, spread the mustard over the fillet.
13. In a small bowl, combine the bread crumbs, oregano, salt, and pepper.
14. Sprinkle over the fish.
15. Bake for 13 minutes, or until the fish is light in color and flaky.
16. Serve with fresh lemon juice.

Dessert: Lemon Mousse Accompanied With Fresh Berries

(Gluten Free)

Ingredients:

• 4 Tbsp coconut oil
• 3 eggs
• 1/2 cup cane sugar
• Juice from 2 large lemons
• 1 cup heavy cream
• 2 Tbsp lemon zest
• fresh berries for garnish

Directions:

1. Melt coconut oil in a double boiler over medium heat.
2. In a separate small bowl, whisk together eggs, sugar, and lemon juice.
3. Whisk until sugar is dissolved.
4. Add egg mixture to the melted coconut oil and whisk constantly until the texture is like pudding.
5. Remove from stove and chill in refrigerator.
6. Prepare whip cream:
7. Whip the cream with the grated lemon zest until stiff peaks form.
8. Remove pudding mixture from refrigerator and fold into whipping cream. Spoon into ramekins or tall glasses and garnish with seasonal berries.

* Did you know we are holding a contest?!

Enter To Win 1 tray of our latest pastry! Lemon Currant Scones!! To All local Kouzounas Kitchen Fans In Sacramento. 
Would you like to win a free tray of lemon currant scones??!! Rules:

• Contestants local to Sacramento area.
• Do you have a passion for cooking and love taking photos of your food??
• Simply upload your favorite Greek dessert to Twitter using hash tag#KouzounasKitchenContest and our photographer over at NestorZ Photography will choose the winner.
• Contest begins May 29th 10 AM PST & Ends June 31 10 AM PST.1 winner will be chosen on Monday June 2. 1 winner will receive 1 tray of lemon currant scones.
• Must be 18 or over to enter.

#KouzounasKitchenContest