... fierce food at home

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Essential Greek seasoning for all your favorite grilled meat and veggies, as well as almost every small plate you can imagine, OPA! Includes all the classics: oregano, garlic, lemon, dill, kosher sea salt, black pepper, and a pinch of sumac.

Love fritters and have way too much zucchini from the garden? Shred it and toss with feta, add just enough flour to bind, season with OPA and sauté in olive oil until golden. Absolutely delicious (Kolokythokeftedes) and more than a little bit addictive.

Delicious with pan seared or roasted whitefish.

Sprinkle over horiatiki (Greek salad of diced cucumber, tomato, red onion, olives & feta dressed lightly with extra virgin olive oil & red wine vinegar) for authentic flavor.

Love hummus? Try Greek Fava instead. Blend well cooked yellow split peas with caramelized onions, garlic, extra virgin olive oil and a splash of lemon.

The ultimate shortcut to tzatziki so good you'll never look at restaurant gyros the same way again. Blend into thick yogurt or labneh with a drizzle of olive oil, plenty of shredded cucumber, a schmear of garlic, and a squeeze of lemon. Makes a great topping for grilled meats, in sandwiches, or as a dip for breads and veggies.

Whisk into your favorite vinegar and oil with a pinch of salt for a zesty salad dressing great for hearty pasta salads and mixed vegetables.

Stir into good olive oil and use as a dipping sauce for bread and cheese.


Lamb and Greens Stew
~Serves 2-3 , generously~

1 lb lamb stewing meat or shoulder, cut into pieces
1 Tbsp OPA® plus 2 tsp
2 Tbsp flour
2 Tbsp olive oil
1 large onion, sliced thin
1 large bunch swiss chard, chopped
½ - 1 cup chicken stock
1 lemon, zested for rice, and halved
Hot cooked rice for serving (stir in some of the lemon zest & a tsp of OPA for color and flavor)

1. Coat meat with 1 Tbsp OPA® and toss with flour to coat lightly.
2. Heat oil in large skillet on medium-high. Add lamb and brown well, 5-7 minutes per side.
3. Lower heat to medium, add onions and cook until soft but not brown, another 5-7 minutes. Stir in chard and remaining 2 tbsp OPA®. Toss it all together, add stock to deglaze pan, scraping up any bits that have stuck to the bottom.
4. Squeeze lemon juice over the stew to keep the greens green, and then place the halves in the pan. Cover and simmer 30-45 minutes until lamb is tender.
5. Serve over or alongside rice.

~makes 1 1/2 cup~

1 large cucumber, peeled and seeded
1 1/2 cup whole fat Greek yogurt or labneh
1 - 2 Tbsp lemon juice
1 tbsp OPA!
1 - 2 Tbsp extra virgin olive oil
Fresh chopped dill or mint to garnish, opt.

Grate the cucumber onto a clean tea towel or paper towel and squeeze out any extra moisture, then dump into a bowl with yogurt/labneh, lemon juice and OPA! Stir to combine then drizzle in a bit of olive oil and stir. Taste and adjust seasonings.
Spoon into a serving bowl and use back of spoon to create a swirl. Drizzle more olive oil on top and sprinkle with fresh herbs if desired.
Serve with bread, veggies, grilled meats, and roasted potatoes for dipping. Use as a topping for sandwiches and salads.

*** stir in crumbled feta for extra richness