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Top Easy Recipes, 111 Centre Street, New York, NY (2026)

06/03/2026

Greek Chicken Souvlaki Bowls with Lemon Feta Sauce

Ingredients:
2 boneless, skinless chicken breasts, cut into cubes
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika

06/03/2026

Roasted Strawberry Whipped Ricotta Toast
Ingredients
Roasted Strawberries

2 cups fresh strawberries, halved

1 tablespoon honey

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Whipped Ricotta

1 cup ricotta cheese

2 tablespoons honey

1 tablespoon lemon juice

1 teaspoon lemon zest

Toast Base

4 thick slices sourdough bread

1 tablespoon olive oil or melted butter

Garnish

2 tablespoons chopped pistachios

Fresh mint leaves

Extra honey for drizzling

Lemon zest

Directions
Preheat oven to 200°C (400°F).
Place strawberries on a parchment-lined baking tray.
Toss with honey, vanilla extract, and cinnamon.
Roast for 15–18 minutes until soft, juicy, and lightly caramelized.
While strawberries roast, blend ricotta, honey, lemon juice, and lemon zest until smooth and fluffy.
Brush sourdough slices lightly with olive oil or butter.
Toast bread until golden and crisp.
Spread a generous layer of whipped ricotta onto each toast.
Spoon the warm roasted strawberries over the ricotta.
Garnish with chopped pistachios, fresh mint, lemon zest, and an extra drizzle of honey before serving.
Nutritional Information (Per Serving)

Calories: 340

Protein: 11g

Carbohydrates: 36g

Fat: 17g

Fiber: 3g

Sugar: 18g

Sodium: 240mg

06/03/2026

Citrus Beet & Avocado Glow Salad
Ingredients
Salad Base

2 medium beets, roasted and sliced

2 ripe avocados, sliced

4 cups mixed greens (arugula, spinach, or spring mix)

1 orange, segmented

1/2 cup cucumber, thinly sliced

1/4 red onion, thinly sliced

Citrus Dressing

3 tablespoons olive oil

2 tablespoons fresh orange juice

1 tablespoon lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Crunch & Toppings

1/3 cup pistachios, chopped

1/3 cup feta cheese, crumbled

1 tablespoon chia seeds (optional)

1 tablespoon fresh mint, chopped

Directions
Preheat oven to 200°C (400°F). Wrap beets in foil and roast for 40–50 minutes until tender. Let cool, peel, and slice.
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, garlic, salt, and pepper to make the dressing.
Arrange mixed greens on a large serving platter or bowl.
Layer sliced beets, avocado, orange segments, cucumber, and red onion over the greens.
Sprinkle pistachios and feta cheese evenly over the salad.
Drizzle generously with the citrus dressing.
Finish with fresh mint and chia seeds if using.
Serve immediately for the freshest texture and vibrant flavor.
Nutritional Information (Per Serving)

Calories: 360

Protein: 9g

Carbohydrates: 28g

Fat: 26g

Fiber: 10g

Sugar: 16g

Sodium: 420mg

06/03/2026

Pineapple Jalapeño Cream Cheese Holiday Bomb
Ingredients
Filling

225g cream cheese, softened

1 cup crushed pineapple, well drained

1–2 jalapeños, finely diced

2 tablespoons honey

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon salt

Dough / Wrap

1 sheet puff pastry (or 8–10 crescent roll triangles)

1 egg, beaten (for egg wash)

1 tablespoon melted butter

Topping

2 tablespoons brown sugar

1 teaspoon cinnamon

1/3 cup crushed pecans (optional)

Extra honey for drizzle

Directions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
In a bowl, mix cream cheese, crushed pineapple, jalapeños, honey, garlic powder, smoked paprika, and salt until smooth and creamy.
Roll out puff pastry and cut into squares or use crescent dough triangles.
Spoon a generous amount of filling into the center of each piece.
Fold and seal tightly into a ball shape, making sure no filling leaks out.
Place seam-side down on the baking tray and brush with egg wash.
Sprinkle with brown sugar, cinnamon, and crushed pecans.
Bake for 18–22 minutes until golden, puffed, and crispy.
Brush lightly with melted butter and drizzle with extra honey while warm.
Serve hot for a sweet, spicy, creamy holiday appetizer explosion.
Nutritional Information (Per Serving)

Calories: 310

Protein: 5g

Carbohydrates: 28g

Fat: 20g

Fiber: 1g

Sugar: 14g

Sodium: 260mg

06/03/2026

Loaded Greek Chicken Souvlaki Bowls with Whipped Feta Garlic Sauce
Ingredients
Greek Chicken Souvlaki

600g chicken breast, cut into bite-sized cubes

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

Bowl Base

1 cup basmati or jasmine rice (or quinoa)

2 cups chicken broth

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1/4 cup Kalamata olives, sliced

2 tablespoons fresh parsley, chopped

Whipped Feta Garlic Sauce

1 cup feta cheese

1/3 cup Greek yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

2 garlic cloves

1 tablespoon fresh dill, chopped

1/4 teaspoon salt

Garnish

Extra feta crumbles

Fresh parsley

Fresh dill

Lemon wedges

Directions
In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, salt, and black pepper.
Add chicken and marinate for at least 20–30 minutes.
Cook rice or quinoa in chicken broth according to package instructions and fluff.
Cook chicken in a skillet over medium-high heat for 6–8 minutes until golden and fully cooked.
In a food processor, blend feta, Greek yogurt, olive oil, lemon juice, garlic, dill, and salt until smooth and creamy.
Assemble bowls with rice, cucumber, tomatoes, red onion, olives, and parsley.
Add hot souvlaki chicken on top.
Spoon or drizzle whipped feta garlic sauce generously over the bowl.
Garnish with extra feta crumbles, fresh herbs, and lemon wedges.
Serve immediately while warm and fresh.
Nutritional Information (Per Serving)

Calories: 590

Protein: 45g

Carbohydrates: 40g

Fat: 24g

Fiber: 4g

Sugar: 5g

Sodium: 860mg

06/03/2026

Golden Lemon Herb Chicken Orzo Bowl with Whipped Lemon Feta
Ingredients
Lemon Herb Chicken

600g chicken breast, cut into bite-sized pieces

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

Orzo Bowl Base

1 cup orzo pasta

2 cups chicken broth

1 tablespoon olive oil

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

2 cups baby spinach

Whipped Lemon Feta

1 cup feta cheese

1/3 cup Greek yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

1 garlic clove

1 tablespoon fresh dill, chopped

Garnish

Extra feta crumbles

Fresh parsley, chopped

Fresh dill, chopped

Lemon wedges

Directions
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, parsley, smoked paprika, salt, and black pepper.
Add chicken and marinate for at least 20–30 minutes.
Cook orzo in chicken broth according to package instructions. Drain if needed and toss with olive oil and spinach until wilted.
Heat a skillet over medium-high heat and cook chicken for 6–8 minutes until golden and fully cooked.
In a food processor, blend feta, Greek yogurt, olive oil, lemon juice, lemon zest, garlic, and dill until smooth and creamy.
Assemble bowls with orzo, cucumber, cherry tomatoes, and red onion.
Top with lemon herb chicken.
Spoon or drizzle whipped lemon feta generously over the bowl.
Garnish with extra feta crumbles, parsley, dill, and lemon wedges.
Serve immediately while warm and fresh.
Nutritional Information (Per Serving)

Calories: 600

Protein: 46g

Carbohydrates: 41g

Fat: 25g

Fiber: 4g

Sugar: 5g

Sodium: 870mg

06/03/2026

Loaded Mediterranean Grazing Board with Seasonal Fresh Dips & Marinated Olives
Ingredients
Fresh Dips

1 cup hummus

1 cup tzatziki

1 cup whipped feta dip

1/2 cup baba ganoush

Marinated Olives

1 cup Kalamata olives

1 cup green olives

2 tablespoons olive oil

1 teaspoon lemon zest

1 teaspoon dried oregano

1 garlic clove, sliced

1 tablespoon fresh lemon juice

Fresh Vegetables

1 cucumber, sliced

1 cup cherry tomatoes, halved

1 bell pepper, sliced

1/2 red onion, thinly sliced

1 cup radishes, halved

1 cup baby carrots

Cheese & Protein

200g feta cheese, cubed

150g mozzarella balls

1/2 cup marinated artichoke hearts

Bread & Crunch

4 pita breads, warmed and sliced

1 cup pita chips

1/2 cup toasted walnuts

1/2 cup pistachios

Garnish

Fresh parsley

Fresh mint

Fresh basil

Extra virgin olive oil drizzle

Directions
Prepare the marinated olives by mixing Kalamata olives, green olives, olive oil, lemon zest, oregano, garlic, and lemon juice in a bowl. Let sit for at least 20 minutes.
Place hummus, tzatziki, whipped feta, and baba ganoush into small bowls.
Arrange dips evenly on a large serving board or platter.
Add cubed feta, mozzarella balls, and marinated artichoke hearts around the dips.
Fill the board with cucumber, cherry tomatoes, bell pepper, red onion, radishes, and baby carrots.
Add warm pita wedges and pita chips around the edges.
Scatter walnuts and pistachios across the board for crunch.
Drizzle olive oil lightly over the dips and vegetables.
Garnish with fresh parsley, mint, and basil.
Serve immediately as a vibrant Mediterranean grazing platter for sharing.
Nutritional Information (Per Serving)

Calories: 600

Protein: 18g

Carbohydrates: 38g

Fat: 42g

Fiber: 6g

Sugar: 6g

Sodium: 900mg

06/03/2026

Golden Sweet Potato Skewers with Feta, Walnuts & Sticky Cranberry Maple
Ingredients
Sweet Potato Skewers

2 large sweet potatoes, peeled and cut into 2–3 cm cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

Wooden or metal skewers

Sticky Cranberry Maple Sauce

1/2 cup dried cranberries

1/3 cup maple syrup

2 tablespoons orange juice

1 tablespoon water

1/2 teaspoon cinnamon

1 teaspoon lemon juice

Toppings

1/2 cup feta cheese, crumbled

1/3 cup walnuts, chopped and toasted

1 tablespoon fresh parsley, chopped

1 teaspoon orange zest

Directions
Preheat oven to 200°C (400°F). If using wooden skewers, soak them in water for 20–30 minutes.
Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, thyme, salt, and black pepper.
Thread the sweet potatoes onto skewers.
Arrange on a baking tray and roast for 30–35 minutes, turning halfway through, until golden and tender.
In a small saucepan, combine cranberries, maple syrup, orange juice, water, cinnamon, and lemon juice.
Simmer for 5–6 minutes until cranberries soften and the sauce becomes sticky and glossy.
Remove skewers from the oven and drizzle generously with the cranberry maple sauce.
Sprinkle with crumbled feta, toasted walnuts, parsley, and orange zest.
Serve warm as a sweet-savory appetizer or side dish.
Nutritional Information (Per Serving)

Calories: 340

Protein: 8g

Carbohydrates: 52g

Fat: 12g

Fiber: 7g

Sugar: 22g

Sodium: 390mg

06/03/2026

Chicken and Spinach Spaghetti Squash Alfredo
Ingredients
Spaghetti Squash

1 large spaghetti squash

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Chicken

500g chicken breast, cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

Alfredo Sauce

2 tablespoons butter

4 garlic cloves, minced

1 cup heavy cream

3/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

Vegetables

3 cups fresh spinach

1/4 cup chopped parsley

Garnish

Extra Parmesan cheese

Fresh parsley

Cracked black pepper

Directions
Preheat oven to 200°C (400°F).
Slice the spaghetti squash in half lengthwise and remove the seeds.
Brush the inside with olive oil and season with salt and pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
While the squash cooks, heat olive oil in a skillet over medium-high heat.
Season chicken with garlic powder, Italian seasoning, salt, and pepper. Cook for 6–8 minutes until golden and fully cooked. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 30 seconds.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese, salt, pepper, and nutmeg. Cook until smooth and creamy.
Add spinach and cook until wilted.
Return the chicken to the skillet and toss in the Alfredo sauce.
Use a fork to scrape the spaghetti squash into strands.
Add the squash strands to the skillet and gently mix until coated with the creamy Alfredo sauce.
Garnish with extra Parmesan, fresh parsley, and cracked black pepper before serving.
Nutritional Information (Per Serving)

Calories: 520

Protein: 42g

Carbohydrates: 18g

Fat: 31g

Fiber: 4g

Sugar: 7g

Sodium: 760mg

06/03/2026

Rustic Lemon Herb Chicken Orzo Bowl with Roasted Garlic Whipped Feta
Ingredients
Lemon Herb Chicken

600g chicken breast, cut into bite-sized pieces

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

Orzo Bowl Base

1 cup orzo pasta

2 cups chicken broth

1 tablespoon olive oil

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

2 cups baby spinach

Roasted Garlic Whipped Feta

1 whole head garlic

1 cup feta cheese

1/3 cup Greek yogurt

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Garnish

Extra feta crumbles

Fresh parsley, chopped

Fresh dill, chopped

Lemon wedges

Directions
Preheat oven to 200°C (400°F). Slice the top off the garlic head, drizzle with a little olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, parsley, smoked paprika, salt, and black pepper.
Add chicken and marinate for 20–30 minutes.
Cook orzo in chicken broth according to package instructions. Stir in spinach until wilted and toss with olive oil.
Heat a skillet over medium-high heat and cook the marinated chicken for 6–8 minutes until golden and fully cooked.
Squeeze the roasted garlic cloves into a food processor.
Add feta cheese, Greek yogurt, olive oil, lemon juice, and dill. Blend until smooth and creamy.
Divide the orzo among serving bowls and top with cucumber, cherry tomatoes, and red onion.
Add the lemon herb chicken and generous spoonfuls of roasted garlic whipped feta.
Garnish with extra feta, parsley, dill, and lemon wedges before serving.
Nutritional Information (Per Serving)

Calories: 610

Protein: 46g

Carbohydrates: 42g

Fat: 26g

Fiber: 4g

Sugar: 5g

Sodium: 880mg

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