Rub grec en vrac

Pairing Suggestions for Zoë Greek Spice Rub Kit 

The Kit de frottement aux épices grecques Zoë includes a 100ml bottle of Zoë Greek Herb-Infused Extra Virgin Olive Oil and a 50g bag of Zoë Signature Greek Spice Blend. This kit delivers authentic Mediterranean flavors, perfect for marinating, seasoning, and enhancing traditional Greek dishes. Here are some pairing ideas to inspire your culinary creations: 

• Proteins: Lamb chops, chicken, sea bass, shrimp, pork souvlaki, or baked feta cheese 

• Vegetables: Eggplant, zucchini, bell peppers, cherry tomatoes, and artichokes 

• Starches: Orzo pasta, roasted potatoes, crusty bread, or rice pilaf 

• Salads: Horiatiki (Greek salad) with Zoë Wild Greek Oregano Buds, Zoë Lemon Balsamic Vinegar, and Zoë Extra Virgin Olive Oil 

• Other Flavors: Lemon, garlic, dill, capers, chili, and Zoë Fleur de Sel 

 

Recipe 1: Zoë Spicy Feta Dip with Grilled Root Vegetables 

Ingrédients 

For the Dip: 

• 1 cup crumbled feta cheese 

• 1/4 cup Greek yogurt 

• 1 tsp Zoë Greek Spice Blend 

• 1 tbsp Zoë Chili-Infused Extra Virgin Olive Oil 

• Zoë’s Salt and Pepper, to taste 

For the Grilled Root Vegetables: 

• 1 cup cubed carrots 

• 1 cup cubed parsnips 

• 1 cup cubed sweet potatoes 

• 2 tbsp Zoë Greek Herb-Infused Extra Virgin Olive Oil 

• 1 tsp Zoë Wild Greek Oregano, hand-crushed 

• Zoë’s Salt and Pepper, to taste 

For the Emulsified Vinaigrette: 

• 2 tbsp Zoë Lemon Balsamic Vinegar 

• 3 tbsp Zoë Extra Virgin Olive Oil 

• 1 tsp Dijon mustard 

• Zoë’s Salt and Pepper, to taste 

Instructions 

1. Prepare the Dip: Blend feta, yogurt, Zoë Greek Spice Blend, and Zoë Chili-Infused Olive Oil in a food processor until smooth. Chill for 15 minutes. 

1. Grill the Vegetables: Toss vegetables with Zoë Greek Herb-Infused Olive Oil, Zoë Wild Greek Oregano, and Zoë’s Salt and Pepper. Roast at 400°F (200°C) for 25 minutes or until tender and lightly charred. 

1. Make the Vinaigrette: Whisk together Zoë Lemon Balsamic Vinegar, Zoë Extra Virgin Olive Oil, Dijon mustard, and seasoning. 

1. Assemble: Spread the dip on a platter, top with grilled vegetables, and drizzle with vinaigrette. 

 

Recipe 2: Greek Whole Grilled Sea Bass 

Ingrédients 

For the Fish: 

• 2 whole sea bass, cleaned and gutted 

• 2 tbsp Zoë Greek Spice Blend 

• 2 tbsp Zoë Extra Virgin Olive Oil 

• 2 lemons (1 sliced into wedges, 1 juiced) 

• 1 tbsp fresh dill, chopped 

• 1 tbsp fresh parsley, chopped 

• 1 tsp crushed Zoë Wild Greek Oregano Buds 

• Zoë’s Salt and Pepper, to taste 

For the Side: 

• 2 cups boiled dandelion greens 

• 1 tbsp Zoë Lemon Balsamic Vinegar 

• 1 tbsp Zoë Extra Virgin Olive Oil 

• Zoë’s Salt and Pepper, to taste 

• Fresh lemon wedges for garnish 

Instructions 

1. Prepare the Fish: Rub the fish inside and out with Zoë Greek Spice Blend, Zoë Extra Virgin Olive Oil, lemon juice, and seasoning. Stuff the cavity with lemon wedges, dill, parsley, and oregano. 

1. Grill the Fish: Grill over medium-high heat for 6-8 minutes per side, or until cooked through. Drizzle with extra Zoë Olive Oil before serving. 

1. Prepare the Greens: Toss boiled dandelion greens with Zoë Lemon Balsamic Vinegar, Zoë Olive Oil, and seasoning. 

1. Serve: Plate the fish with greens, garnish with lemon wedges and herbs. 

 

Recipe 3: Greek Stuffed Peppers with Spicy Whipped Feta 

Ingrédients 

For the Stuffed Peppers: 

• 4 bell peppers, halved and seeded 

• 1 cup cooked rice 

• 1/2 lb ground beef or lamb 

• 1 tbsp Zoë Greek Spice Blend 

• 1/2 cup diced onions 

• 1/2 cup diced tomatoes 

• 1 tbsp Zoë Greek Herb-Infused Extra Virgin Olive Oil 

• Zoë’s Salt and Pepper, to taste 

For the Spicy Whipped Feta: 

• 1 cup crumbled feta cheese 

• 1/4 cup Greek yogurt 

• 1 tsp Zoë Chili-Infused Extra Virgin Olive Oil 

• 1 tbsp fresh dill, chopped 

• Zoë’s Salt and Pepper, to taste 

Instructions 

1. Prepare the Filling: Cook onions in Zoë Greek Herb-Infused Olive Oil. Add ground meat, brown, and season with Zoë Greek Spice Blend and Zoë’s Salt and Pepper. Mix in rice and tomatoes. 

1. Stuff the Peppers: Fill halved peppers with the meat mixture. Bake at 375°F (190°C) for 25-30 minutes. 

1. Make the Whipped Feta: Blend feta, yogurt, Zoë Chili-Infused Olive Oil, and dill until creamy. Adjust seasoning. 

1. Serve: Plate the stuffed peppers with a dollop of whipped feta on the side. 

Enjoy these bold Mediterranean-inspired dishes using the Kit de frottement aux épices grecques Zoë to elevate your meals!