SERVING SUGGESTIONS AND RECIPES

All the products of ONASSIS-Mediterranean delicacies are served warm or at room temperature.

Warm: before you open it, place the tin into boiling water for 10 minutes. Otherwise, empty the content into a non-metallic bowl and microwave for 2-3 minutes.

Vine leaves stuffed with rise
Meatballs or meatrolls in tomato sauce.
Giant beans in natural juice & pasta salad
Giant beans ( in natural juice) salad
Octopus (in natural juice ) salad
Spreads
Greek salad with olives
Artichokes with honey
Chicken with okras
Pasta with beans and tuna – low fat
White bean soup with rosemary and parmesan
Greek salad with chickpeas

Mythology
Theory
Synthesis
Genesis
Apocalypses
Phenomenon

VINE LEAVES STUFFED WITH RISE

Try the traditional Greek “meze” with yoghurt.

MEATBALLS or MEATROLLS in tomato sauce.

Cook pasta of your choice.
Warm the meatballs or the meatrolls and serve them together.

GIANT BEANS in natural juice & PASTA SALAD

4 cups giant beans in natural juice.
2 cups pasta, fully cooked
1 cup fresh basil, chopped
some fresh lemon juice
1 cup x-virgin olive oil.

 Combine all ingredients and serve at room temperature.

 GIANT BEANS ( in natural juice) SALAD

1 tin giant beans in natural juice
1 small onion
1 egg
olive oil, natural lemon juice
pepper

Boil the egg for 5-6 minutes.
Cut the onion in thin slices.
Place the beans on the middle of the plate.
Cut the egg in four pieces and garnish the dish.
Add the onion and some salt and pepper.
Add olive oil and natural lemon juice. 

OCTOPUS (in natural juice ) SALAD

Drain the content and add olive oil, vinegar, salt, pepper and serve this delicious appetizer. Often, accompany this Greek meze with “ouzo”.

SPREADS

ROASTED EGGPLANT PUREE with FETA CHEESE
ROASTED RED PEPPERS with FETA CHEESE

Serve these tasty roasted eggplant or roasted red pepper spreads with fresh vegetables, or crackers, spread on roast beef or turkey sandwiches. Each one of these spreads makes a wonderful topping for baked potatoes.

GREEK SALAD with OLIVES 

You need tomatoes, cucumber, onions, feta cheese cut in pieces. Before you serve place in a bowl rye toasts and allow them to absorb the flavors of the feta, herbs, tomato and olive oil. At the end add Onassis Kalamata olives, origano, salt and serve

ARTICHOKES with HONEY

2 jars Onassis artichokes in natural juice.
3 parts lemon juice
1 part honey
1 part olive oil
1 part water
salt, pepper

Boil the liquid in the pan over high heat about 5-7 min. Pure the liquid on the top of  Onassis artichokes and serve at room temperature.

CHICKEN with OKRAS

1 tin Onassis okra in oil
6 chicken legs and 6 thighs, skinned
3/4 teaspoons salt
½ teaspoon black pepper
1/4 vegetable oil
1 medium onion, chopped
3 medium cloves garlic, minced
1 green bell pepper
1 red bell pepper
6 cups chicken broth
1 ½ cups chopped canned tomatoes with their juice
1 teaspoon ground coriander
1 teaspoon thyme, crushed
2 bay leaves

 Season the chicken with the salt and 1/2 teaspoon of the black pepper. Heat the oil in a large stewpot and brown the chicken over high heat, 7 to 10 min. Remove the chicken and set aside. Add the onion and garlic to the pot and fry over medium heat for 3 to 4 min. Add the bell peppers and cook for 5 min. more until the vegetables are softened. Return the chicken to the pot along with tomatoes, coriander, thyme and bay leaves. Simmer the stew uncover for 40 min. Serve with Onassis okras in olive oil.

PASTA WITH BEANS AND TUNA – low fat

1 packet pasta of your taste
1 tin tuna in water drained
1 tin Onassis giant beans in natural juice drained
½ red onion chopped
100 gr chopped black olives
2 tb red wine vinegar
salt to taste – black pepper
2 tb parmesan

Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onion and olives in a mixing bowl. In a small bowl whisk together, vinegar, salt and pepper. When pasta is done, drain it well and toss it with the bean mixture.
Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate and serve cold.

WHITE BEAN SOUP with ROSEMARY and PARMESAN

1 tin Onassis giant beans in natural juice drained
3 tb olive oil
1 yellow onion minced
1 carrot – wash, finely chopped
1 celery stalk, finely chopped
1 t fresh rosemary minced
7 cups chicken or vegetable stock or water
salt- pepper
½ cup parmesan, freshly grated
1 t fresh parsley minced

Cook the onion, carrot and celery in heated oil for about 10 min. or until soft. Add garlic and rosemary and cook for 3 min. Add the beans and stock, reduce the heat to low and simmer, uncovered until tender. Cook slightly.
Place 1/3 of the bean mixture in a blender and pure until smooth. Return to soup and reheat. Adjust seasonings. Ladle the soup into bowls and garnish with cheese and parsley and serve at once.

GREEK SALAD with CHICKPEAS

200gr Onassis chickpeas in natural juice
2-3 hard boiled eggs
4 red peppers
small bunch of spring onions
1 small clove of garlic
2 medium tomatoes
fresh parsley
extra virgin olive oil
white wine vinegar
salt and pepper
50g cured ham

Cut the tomatoes into small cubes and place in a bowl. Add the red peppers to the tomato. Cut the cured ham into small squares and add to the bowl. Dress with extra virgin olive and white vinegar over and season with salt and pepper. Add the chickpeas to the salad mixture.

Mythology

12 flour tortillas
2 jars ONASSIS MYTHOLOGY
1 head lettuce
1 package sliced deli-style turkey
2 cups shredded carrots

Spread the content of the jar over the tortillas. Top the spread with lettuce leaves. Add the rest of the ingredients and roll the tortillas into wraps.

Theory

1 jar ONASSIS THEORY
2 large tomatoes, chopped
½ sweet onion, chopped
2 tablespoons olive oil
½ tablespoon chopped fresh oregano
½ teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 loaf of bread, cut into 1inch slices
½ cup freshly grated Parmesan cheese

Spread the content of the jar on bread slices. Add the rest of the ingredients and enjoy a unique appetizer.

Synthesis

1 jar ONASSIS SYNTHESIS
1 jar ONASSIS sun dried tomatoes in oil
600gr goat cheese
1 cup black olives, chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
1 clove garlic, chopped

Cut goat cheese in cubes. Mix the olive oil with the content of the jar. Add all the ingredients and mix softly. Enjoy the appetizer.

Genesis

1 jar ONASSIS GENESIS
1 jar ONASSIS artichokes hearts in natural juice
3 tomatoes, chopped
2 tablespoons chopped red onion
1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
salt and pepper to taste

Mix all the ingredients and enjoy a wonderful salad.

Apocalypses

1 jar ONASSIS APOCALYPSES
10 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
½ cup graded Parmesan cheese
? shredded mozzarella cheese

Preheat oven to 375 F ( 190 C). Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. Mix all the ingredients and stuff the mushrooms cups. Arrange the cups on a cookie sheet. Bake for about 25min. 

Phenomenon

1 jar ONASSIS PHENOMENON
2 cloves chopped garlic
6 leaves chopped fresh basil
½ teaspoon dried oregano
2 tablespoons tomato sauce
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
5-6 slices mortadella
5-6 slices prosciutto

Mix in a bowl garlic, oregano, basil, salt, pepper, olive oil and the content of the jar. Sprinkle the ready made pizza crust with olive oil and tomato sauce. Spread the above prepared mixture and add the rest of the ingredients. Preheat oven to 375 F ( 190 C ) and bake for about 15 min.