Greek Season Recipes

Click on the recipe links below:

Leg of Lamb

Greek Style Potato Salad

Orzo Salad

Sauteed Swiss Chard & String Bean

Mediterranean White Fish (Plaki)


Total Time: 3 hours
Prep: 15 minutes
Inactive: 45 minutes
Cook: 2 hours
Serving Size: 6-8


7 to 9 lbs. bone-in or boneless leg of lamb (fat trimmed to ¼” thickness)
2 Tablespoons of Papa-Steve Seasoning
8 Whole cloves of garlic
¼ Cup of chopped fresh mint
2 Teaspoons of lemon zest
2 Lemons, juiced
½ Cup virgin olive oil


Pat lamb dry and make small cuts with a sharp pointed knife.  Insert whole garlic cloves into lamb.  Lightly whisk the olive oil, lemon juice, chopped fresh mint and lemon zest and brush all over lamb.

Generously apply 2 tablespoons of Papa-Steve Original Greek Seasoning all around lamb.  Allow to rest for 30 minutes at room temperature.

Pre-heat the oven to 425 degrees F.

Roast the lamb for 15 minutes, then, reduce heat to 350 degree F.  Cook until center temperature registers 135 degrees F. (About 1 ¾ hour)

Remove the lamb from oven and place on cutting surface.  Allow to stand for 15 minutes.  The internal temperature will rise to about 145 degrees F for medium.

Slice the lamb against the grain and serve.


Total Time: 55 minutes
Prep: 20 minutes
Cook: 20 minutes
Cool: 15 minutes


8 large potatoes
2 teaspoons Papa-Steve Seasoning
¼ cup chopped garlic
½ large onion chopped
1 cup chopped green onions
4 hardboiled eggs sliced
½ cup chopped fresh dill
½ cup virgin olive oil
¼ cup white balsamic vinegar


Boil a pot of water large enough to hold 8 potatoes.  Peel and cut potatoes into approximately 2” cubes.  After water is boiling, place potatoes in pot and cook until tender (About 15 to 20 minutes).  Remove potatoes from pot, drain into strainer and rinse under cold water.  Allow potatoes to cool for 15 minutes.

Place cooked potatoes in mixing bowl and gently incorporate olive oil, vinegar, green onions, garlic, dill, eggs and finish with 2 teaspoons of Papa-Steve Original Greek Seasoning. 


Total Time: 1 Hour 20 minutes
Prep: 1 Hour 10 minutes
Cook: 10 minutes
Serving Size: 6


1 ½ cups uncooked orzo pasta
2 (6 oz.) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 oz.) can black olives, drained and chopped
¼ cup chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon Papa Steve Original Greek Seasoning


Bring large pot of lightly salted water to a boil. Add pasta and cook for 8 – 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

In large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, and Papa Steve Original Greek Seasoning. Toss and chill for 1 hour in the refrigerator.


Total Time: 30 minutes

Prep: 15 minutes
Cook: 15 minutes
Serving Size: 6-8


3 bunches swiss chard, stems trimmed, leaves cut into 2” wide pieces
2 lbs. fresh green beans, trimmed and cut in half
2 tablespoons of Papa Steve Original Greek Seasoning
1 large onion, sliced
4 cloves garlic, minced
½ cup fresh dill, chopped
½ stick butter
¼ cup virgin olive oil
1 lemon, juiced


Cook string beans in boiling water until tender. (About 10 minutes)

Cook swiss chard in boiling water separately until tender. (About 2-3 minutes)

Cool both with cold water to stop cooking, and set aside. Sautee onions, garlic with olive oil and butter until onions are clear. Add swiss chard, beans, dill and

2 tablespoons Papa Steve Original Greek Seasoning. Sautee everything until hot and mixed thoroughly. Finish with lemon juice and serve hot or cold.


Total Time: 65 minutes
Prep: 30 minutes
Cook: 35 minutes
Serving Size: 4


2 lbs. Fresh Fish (skinless, boneless, white fish, such as cod or haddock)
16 oz. can diced tomatoes
6 oz. can tomato paste
3 tablespoons extra virgin olive oil
1 ½ cups water
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh dill
3 onions, sliced
3 cloves garlic, diced
3 tablespoons Papa Steve Original Greek Seasoning


Place fish in large baking pan and sprinkle with Papa Steve Original Greek Seasoning.

In a separate bowl, combine tomatoes, tomato paste, olive oil, water, parsley, dill, onions and garlic and gently stir to mix all ingredients. Pour this mixture on top of the fish. Top with lemon slices.

Bake at 400 degrees for 35 minutes.