Stuff and Nonsense: Cooking With Spiced Pantry: Greece


Cooking With Spiced Pantry: Greece

While I thought that June's Spiced Pantry box was the first box I received in my subscription, I was very wrong. Apparently, I received a box in May which, in the hustle and freak out leading up to my surgery, was some how tidied away into the front closet. Stumbled across it while looking for something else entirely and was both astonished and chagrined. Happily, properly stored spices keep pretty well and I had no problem making a few of May's recipes!

Spiced Pantry is a monthly food subscription box featuring a different cuisine each month. Every box includes four ingredients (custom spice blends, grains, legumes, etc), an information card introducing that month's cuisine and ingredients, and the recipes to make with them. Recipes usually serve 4-6 people so, if you are small household like mine, you can either expect leftovers or, you know, halve the recipes.

Subscribers can chose between the standard or vegetarian plan. While I selected the standard plan, several of the meat-based recipes I've received include easy modifications to make them vegetarian, anyway. As with many subscription plans, it renews automatically every month until cancelled.

Ingredients in May's Spiced Pantry box:
  1. Athens Spice Blend
  2. Greek oregano
  3. Mahlab (Mahlepi): a powder ground from sour cherry pits
  4. Peponaki: a small orzo-like pasta made from soft wheat

Recipes in May's Spiced Pantry box:
  1. Chicken Souvlaki (incl. recipe for tzatziki)
  2. Greek Braided Cookies
  3. Greek Salad
  4. Stuffed Peppers

Stuffed peppers

The peppers -- stuffed with al dente peponaki, onion, zucchini, tomato, feta, oregano and the Athens spice blend -- were pretty tasty and a nice change from the traditional meat-stuffed peppers I grew up with. They made for a filling vegetarian meal when paired with a light side salad and some toasted pita bread. (Or you could treat them like a side dish and pair them with kofta, which I also did). I'd definitely make these peppers again, although I'd use orzo since I'm too lazy to hunt down more peponaki.

Greek Salad

This salad -- chunks of farm-fresh crisp cucumbers, sweet tomatoes, and mild onion with salty feta and tangy kalamata -- was pretty darn delicious. So easy to make and so pleasing to the eye, as well. Made a wonderful supper paired with grilled steak and corn on the cob! Definitely a salad to make as often as possible during tomato season.

Chicken Souvlaki with tzatziki

I cheated with this recipe and threaded the skewers with marinated chicken tenders, rather than deal with cubing chicken breasts. Otherwise, followed the recipe to a T and it turned out marvelously. Tender, juicy chicken with tart, chunky tzatziki ... couldn't ask for better. Definitely a repeater. (It's safe to say every recipe I tried in May's Spiced Pantry box is a repeater!)

Can't wait to get cooking with July's box! ¡La Cocina Mexicana!

Read about my other Spiced Pantry experiences.

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