Tuna Melts

tuna melt

Makes 4

I love this classic diner staple, but it is usually overloaded with mayonnaise and cheese and made with albacore or dark tuna fish, which is far less flavorful than unctuous yellowfin packed in oil. There should only be two ingredients listed on the jar or can of tuna: yellowfin tuna and olive oil.

10 ounces []

Pickled Beet Salad

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Serves 4


This is one of our most popular dishes at MP Taverna and quite easy to make at home, especially if you’ve followed my method of prepping vegetables for a week at a time.


2 large jarred pickled beets, cut into.1/2 inch pieces

2 tablespoons extra virgin olive oil

Kosher salt

Fresh ground black pepper

½ pound haricots verts, blanched []

Sauteed Chicken Thighs with Sweet & Sour Salsa

Sauteed chicken thighs with sweet and sour salsa

(by Michael Psilakis, from Live to Eat)
Serves 4

This dish is in heavy rotation in my house because the preparation (chopping the garlic and herbs) takes less than 5 minutes. The rest involves cooking the ingredients in a skillet in stages—and you’re done.

8 boneless, skinless chicken thighs, patted dry and pounded ¼ inch thick
Kosher []

Ricotta Pancakes

Yields 30 pancakes


4 ea Eggs, separated
2 cups Ricotta cheese
2/3 cup Labne
2 cup All-purpose flour
1 Tbsp Baking powder
½ tsp Salt
½ tsp Baking soda
1 cup  Milk


Whisk yolks, ricotta, sugar and labne in a bowl
Combine and sift the []

Greek Paella


1 Tbs Olive Oil, plus more for drizzling
1/2 lb Merguez sausage
2 large Shallot, chopped
2 cloves Garlic, chopped
Pinch Smoked paprika
2 C White Wine
1 C Stock
1 C Tomato Sauce
1/2lb Orzo
10 jumbo Prawns, heads on
1 dozen Mussels
½ dozen Clams
Dried Greek Oregano
Fresh parsley



Warm olive []

Hanger Steak w/Braised Dandelion, Lemon & Oil

Hangar Steak w/Braised Dandelion, Lemon & Oil

Serves 4

This steak greatly benefits from a long time in the marinade, so start it the night before if you can. Otherwise, let it marinate at least 4 hours.

Tomato & String Bean Salad


This is my version of a Greek steak house salad – it’s fantastic with a steak or any kind of protein. Add toasted bread and it’s a Greek version of the Italian dish panzanella. I recommend going a step further by adding a grilled onion: the char flavor works perfectly with the ripe fruit and vegetables.

Fava Spread

Fava Spread

In Greek cuisine, the term fava always refers to dried yellow split peas, not the fresh green favas used in Italian cooking. Note that this mixture always thickens as it sits. If it is too thick, return it to the food processor and stream in extra-virgin olive oil with the motor running until you reach the desired consistency. With the addition of heavy cream (water, if you’re vegan), this makes an absolutely divine split pea soup.

Yogurt with Candied Quince & Crushed Jordan Almonds

Yogurt with Candied Quince & Crushed Jordan Almonds

In Greece, Jordan Almonds – whole almonds with a colored, hard sugar-candy coating – are traditionally wrapped in tulle and given as party favors to guests at weddings and christening celebrations. Here, they provide texture and beauty, but you can also choose crumbled halvah, or crystallized ginger. I prefer a combination of all three. So much more fun than the typical granola mix!

Gyro Spiced Sliders

Gyro Spiced Sliders

Gyro Spiced Sliders
Makes one (1) dozen sliders


12 2 oz. beef patties
Gyro spice mixture
6 oz. Tsatziki (recipe pg.2)
12 slider potato rolls
Extra virgin olive oil
Salt & pepper
12 cornichons (optional)
12 frilly toothpicks

Gyro Slider Spice Ingredients:

12 tbsp. Cumin
2 tbsp. Coriander
8 tbsp. Yellow mustard seed
2 1/2 tsp. Cloves
2 tbsp. Black cardamom
4 tbsp. Fennel
2 tbsp. Cinnamon

Combine all spices in mixing []