Mediterranean Comfort Food, 2705 Walnut Street, Cedar Falls, IA (2026)

08/10/2026

Greek Chicken Lemon Rice Soup
The ultimate Mediterranean comfort food_ 🫒🍋

Ingredients 👇
Serves 4:

- Chicken : 2 bone-in chicken breasts
- Rice : 1/2 cup uncooked white rice
- Eggs : 2 large
- Lemons : Juice of 2 lemons
- Chicken broth : 6 cups
- Fresh dill : 2 tbsp, chopped
- Olive oil : 1 tbsp
- Salt & Black pepper : to taste
- To serve : Crusty bread + extra olive oil

Method:

1. Make the broth : In a pot, add chicken, 6 cups water, salt, and pepper. Bring to a boil, then simmer for 20 minutes. Remove chicken, shred it, and keep the broth.
2. Cook the rice : Add rice and olive oil to the broth. Simmer for 15 minutes until rice is tender.
3. Egg-lemon sauce : In a bowl, whisk 2 eggs until frothy. Slowly whisk in lemon juice. Then slowly add 1 cup of hot broth to the egg mixture while whisking. This tempers the eggs so they don’t curdle.
4. Combine : Pour the egg-lemon mixture back into the pot. Add shredded chicken + fresh dill. Heat on low for 2 minutes. Do NOT boil or the eggs will scramble.

08/10/2026

Mediterranean Baked Orzo with Chicken & Feta
Serves: 4-6 | Prep: 10 min | Cook: 40 min

Ingredients

- 2 cups orzo pasta
- 1 lb chicken breast, cubed
- 1 can crushed tomatoes, 400g
- 2 cups chicken broth
- 2 cups fresh spinach
- 4 oz feta cheese, crumbled

Flavor:
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 cup Kalamata olives, sliced
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp dried basil
- Zest of 1 lemon
- Salt + black pepper
- Optional: fresh parsley + lemon wedges

Instructions
1. Prep - Preheat oven to 400°F / 200°C. Heat 1 tbsp olive oil in oven-safe pan.
2. Cook chicken - Season chicken with salt, pepper, oregano. Sear 4-5 min until golden. Remove and set aside.
3. Build base - In same pan add onion and garlic. Cook 2 min. Add orzo and toast 1 min.
4. Bake - Pour in crushed tomatoes, broth, olives, lemon zest. Stir. Nestle chicken back in. Cover with foil.
5. Oven - Bake 25 min . Remove foil, stir in spinach and half the feta.
6. Finish - Top with remaining feta. Bake uncovered 5 more min until creamy and golden.
7. Serve - Drizzle olive oil, add parsley, and squeeze lemon.

08/10/2026

Mediterranean Baked Pasta with Feta & Tomatoes
Serves: 4-6 | Prep: 10 min | Cook: 35 min

Ingredients

Pasta + Base:
- 12 oz pasta - penne or rigatoni
- 1 block feta cheese, 8oz
- 1 can diced tomatoes, 400g
- 1 can chickpeas, drained
- 2 cups fresh spinach

Flavor:
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 1/2 cup Kalamata olives, sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- Salt + black pepper
- Optional: lemon zest + fresh parsley

Instructions
1. Prep - Preheat oven to 400°F / 200°C. In a baking dish, add tomatoes, chickpeas, onion, garlic, olives, olive oil, oregano, chili flakes, salt, pepper. Stir.

2. Add feta - Place the whole block of feta right in the center. Drizzle with a bit more olive oil.

3. Bake - Bake for 25 min until tomatoes are bubbling and feta is soft.

4. Mix pasta - Meanwhile, cook pasta. Drain and add it straight to the hot dish. Add spinach and mash the feta into the sauce. Toss everything.

5. Broil - Broil for 2-3 min for golden crispy top.

6. Serve - Top with parsley and lemon zest. Eat hot.

08/09/2026

Brought this Bacon Pea Salad to the BBQ and it was gone before the burgers were ready! 🥓🫛 Everyone's begging for the recipe in the comments! 👇💬

08/09/2026

Mediterranean Honey-Lemon Roast Chicken with Baby Potatoes & Fries
Serves: 4 | Time: ∼1 hour 10 min

Ingredients

For the Chicken & Glaze:
- 2 large bone-in, skin-on chicken breasts, or 4 thighs
- 3 tbsp extra virgin olive oil
- 2 tbsp honey
- 2 tbsp fresh lemon juice + zest of 1 lemon
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt + black pepper
- 3 tbsp fresh parsley, chopped

For the Potatoes:
- 500g baby potatoes - mix red + yellow, halved
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt + pepper

For the Crispy Fries:
- 2 large potatoes, cut into thick fries
- 1 tbsp olive oil
- 1/2 tsp paprika + salt

For the Mediterranean Herb Sauce:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp red onion, finely diced
- 1 tbsp parsley, chopped
- 1 tbsp mint, chopped
- 1 tsp capers, chopped - optional
- Salt + pepper

Instructions

1. Marinate the chicken
Whisk olive oil, honey, lemon juice + zest, garlic, oregano, thyme, paprika, salt, pepper.
Add chicken and coat well. Let sit 20 min if you can.

2. Roast the potatoes + chicken
Preheat oven to 200°C / 400°F.
Toss baby potatoes with 1 tbsp olive oil, oregano, salt, pepper. Put in a large baking dish.
Place chicken skin-side up on top. Pour leftover marinade over.
Roast 35-40 min until golden and cooked through.
Broil last 3-4 min for that sticky, caramelized top.

3. Make the fries
Toss fries with 1 tbsp olive oil, paprika, salt.
Bake on separate tray 25-30 min at 200°C, flip halfway.
Or air fry 18-20 min at 200°C for extra crisp.

4. Make the sauce
Mix all sauce ingredients in a small bowl. The lemon + mint cuts through the sweet chicken perfectly.

08/09/2026

Mediterranean Honey-Lemon Roast Chicken with Baby Potatoes & Fries
Serves: 4 | Time: ∼1 hour 10 min

Ingredients

For the Chicken & Glaze:
- 2 large bone-in, skin-on chicken breasts, or 4 thighs
- 3 tbsp extra virgin olive oil
- 2 tbsp honey
- 2 tbsp fresh lemon juice + zest of 1 lemon
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt + black pepper
- 3 tbsp fresh parsley, chopped

For the Potatoes:
- 500g baby potatoes - mix red + yellow like in your pic, halved if large
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt + pepper

For the Crispy Fries:
- 2 large potatoes, cut into thick fries
- 1 tbsp olive oil
- 1/2 tsp paprika + salt

*For the Mediterranean Herb Sauce - the little bowl:*
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp red onion, finely diced
- 1 tbsp parsley, chopped
- 1 tbsp mint, chopped
- 1 tsp capers, chopped - optional but amazing
- Salt + pepper

Instructions

1. Marinate the chicken - 20 min if you have time*
Whisk olive oil, honey, lemon juice + zest, garlic, oregano, thyme, paprika, salt, pepper.
Add chicken and coat well. The honey + lemon is what gives you that caramelized glaze.

2. Roast the potatoes + chicken
Preheat oven to 200°C / 400°F.
Toss baby potatoes with 1 tbsp olive oil, oregano, salt, pepper. Put in a large baking dish.
Place marinated chicken skin-side up on top. Pour any leftover marinade over.
Roast 35-40 min until golden and internal temp is 75°C / 165°F.
Broil last 3-4 min for that charred, sticky top like in your photo.

3. Make the fries
Toss potato fries with 1 tbsp olive oil, paprika, salt.
Bake on a separate tray 25-30 min at 200°C, flip halfway.
Or air fry 18-20 min at 200°C for extra crisp.

4. Make the Mediterranean sauce
Mix olive oil, lemon juice, red onion, parsley, mint, capers.
This bright sauce cuts through the sweet chicken perfectly.

08/09/2026

Chicken Lettuce Pepper Roll (Fresh Style)

Ingredients

For the Filling:
• 300 g chicken breast
• 1 cup lettuce leaves, shredded
• ½ cup capsicum, thinly sliced
• ½ tsp black pepper
• Salt, to taste
• 1 tbsp olive oil

For the Roll:
• 4 soft wraps or parathas
• 4 tbsp yogurt dressing

Instructions

1. Season the chicken with salt and black pepper.
2. Heat olive oil in a pan and cook the chicken until golden and fully cooked, about 6–8 minutes per side.
3. Let the chicken rest for a few minutes, then slice it into thin strips.
4. Warm the wraps or parathas until soft and pliable.
5. Spread 1 tablespoon of yogurt dressing evenly over each wrap.
6. Arrange lettuce leaves, sliced capsicum, and chicken strips in the center.
7. Fold in the sides and roll tightly without pressing too hard.
8. Slice in half and serve immediately, or wrap in parchment paper for an easy grab-and-go meal.

08/08/2026

Creamy Garlic Butter Salmon & Shrimp over Parmesan Risotto* 🍤🐟✨

Serves: 2

Ingredients
For the Seafood:
- 2 salmon fillets, skin on
- 8 large shrimp, peeled + deveined, tails on
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt + black pepper
- 1 tbsp butter

For the Creamy Risotto:
- 1 cup arborio rice
- 3 cups chicken or seafood stock, warm
- 1/2 cup dry white wine - optional, or use extra stock
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 1/3 cup grated parmesan
- 2 tbsp heavy cream - optional for extra creaminess
- 2 tbsp parsley, chopped
- Salt + pepper

*For the Garlic Butter Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 2 tbsp parmesan
- 1 tbsp lemon juice
- 2 tbsp parsley, chopped
- Salt + pepper

Instructions

1. Start the risotto
Warm stock in a pot. Keep it simmering.
In another pan, melt 2 tbsp butter. Sauté onion 3 min, add garlic 30 sec.
Add arborio rice. Toast 1 min. Pour in wine, stir until absorbed.
Add warm stock 1 ladle at a time. Stir until absorbed before adding more. Takes 18-20 min.
When creamy, stir in 1 tbsp butter, parmesan, cream, parsley, salt + pepper.

2. Season seafood
Pat salmon and shrimp dry. Rub with olive oil, paprika, garlic powder, salt, pepper.

3. Cook salmon
Heat pan with 1 tbsp oil on medium-high. Place salmon skin-side down 4-5 min until crispy. Flip, add 1 tbsp butter, cook 3-4 min more. Remove.

4. Cook shrimp
In same pan, add shrimp 2 min per side until pink and charred. Remove.

5. Make garlic butter sauce
In same pan, melt 2 tbsp butter. Add garlic 30 sec. Add cream + parmesan. Simmer 2 min until thick. Add lemon juice, parsley, salt + pepper.

6. Plate it up
Spoon creamy risotto on plate. Top with salmon. Add shrimp on top.
Drizzle garlic butter sauce all over. Garnish with extra parsley + thyme.

Pro Tips:
-
- Extra flavor: Add zest of 1/2 lemon to the risotto
- Don’t overcook salmon and shrimp or they get dry. They should be just cooked through
- Make it lighter: Skip cream in risotto, use just stock + parmesan

08/08/2026

Greek Grilled Chicken Wraps 🍗
Makes: 4 large wraps

Ingredients👇

For the Chicken Marinade:
- 500g boneless chicken thighs or breast, cut into strips
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper

For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated + squeezed dry
- 1 clove garlic, minced
- 1 tbsp dill, chopped
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt to taste

For the Wraps:
- 4 large flatbreads, pita, or tortillas
- 1 cup lettuce, shredded
- 1 tomato, diced
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- Fresh dill for garnish
- Feta cheese - optional

Instructions👇

1. Marinate the chicken
Mix olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper. Add chicken and marinate 30 min - or overnight for best flavor.

2. Make tzatziki sauce
Mix Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, and salt. Chill in fridge while you cook.

3. Cook the chicken
Heat a grill pan or skillet on high heat. Cook chicken 6-8 minutes, flipping once, until charred and cooked through. Slice into bite-size pieces.

4. Warm the flatbreads
Heat pita/tortilla on the same pan for 20 seconds each side so they get grill marks and stay soft.

5. Assemble the wrap
Spread a generous layer of tzatziki down the center.
Add lettuce, tomato, cucumber, red onion.
Top with grilled chicken and sprinkle with dill + feta.
Fold sides in and roll tightly.

6. Serve
Serve with extra tzatziki on the side for dipping, just like in your picture.

Pro Tips:
- Extra crispy: After grilling, toast the assembled wrap on the pan 1 min each side
- Meal prep: Chicken + tzatziki stay good 3 days in fridge
- Air fryer option: Cook marinated chicken at 200°C / 400°F for 12 minutes

08/08/2026

Sausage, Peppers & Onions Sandwich

Ingredients:
• 4 Italian sausage links (sweet or hot)
• 1 tbsp olive oil
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup chicken broth (optional)
• 4 hoagie or sub rolls
• Provolone cheese slices (optional)

Method:

1. Heat the olive oil in a large skillet over medium heat. Brown the sausage links on all sides for 8–10 minutes, then remove and set aside.
2. In the same skillet, cook the sliced peppers and onions until softened. Add the garlic, Italian seasoning, salt, and black pepper, and sauté for 2–3 minutes.
3. Return the sausages to the skillet. Add the chicken broth if using, cover, and simmer for 10–15 minutes until the sausages are fully cooked and the vegetables are tender.
4. Place each sausage in a hoagie roll, top generously with the peppers and onions, add a slice of provolone cheese if desired, and serve warm.

Mediterranean Comfort Food

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