Try this Greek Style Picnic for Meatless Monday, Includes Dessert

by Sophie Mackenzie | September 7, 2014 12:25 pm

This Greek Style Picnic feast packs big fat greek flavor and not a lot of calories!  Make Monday night meatless with this festive and fun dinner that’s light and filling!  Includes dessert!

Mediterranean Sandwich

Recipe: Serves 2


  • 4 Slices Wholegrain Sourdough bread (I used Kamut)
  • 4 Tbsp Basic Hummus (Recipe Below)
  • 4 tsp Parsley Pesto (Recipe Below)
  • 2 tsp Mustard
  • 1 Batch Carrot Salad (Recipe Below)
  • Slices of Cucumber
  • Pepper to Taste


  1. Spread two of the slices of bread with mustard and hummus.
  2. Spread the other two with the pesto.
  3. Arrange the carrot salad and cucumber on the hummus half and season with pepper if desired.
  4. Top with the pesto bread.

Basic Hummus


  • 2 Cups Cooked Chickpeas
  • 2 Tbsp. Olive Oil
  • 3 Tbsp. Water
  • 1 Tbsp Tahini
  • Juice and Zest 1 Lemon
  • 1/2 tsp Black Pepper
  • 1/2 tsp Sea Salt


  1. Combine all ingredients (except water) in a food processor and puree until smooth.
  2. Slowly add water until desired consistency is needed. Taste and adjust seasoning as needed.

Parsley Pesto


  • 1 Bunch Parsley
  • 2 Cloves Garlic
  • 4 Tbsp. Olive Oil
  • Juice of 1 Lemon
  • Pepper to Taste
  • 1/2 tsp Sea Salt


Puree all the ingredients in a food processor until fairly smooth. Taste and adjust for seasoning.

Carrot Salad


  • 2 Carrots, grated
  • 3 Kalamata Olives, chopped
  • 1 Tbsp. Cilantro, chopped
  • 1/4 tsp Ground Cumin
  • Pinch Sea Salt


Toss all ingredients in a bowl and taste for seasoning, adjust if needed.

Greek Navy Bean Salad

Recipe: Serves 4


  • 1/2 English Cucumber, cut into bite sized chunks
  • 1/2 Red Onion, cut similar size
  • 1 Red Pepper, chopped
  • 1/4 Cup Kalamata Olives, pitted  (optional)
  • 8 Cherry Tomatoes, chopped
  • 2 Cups Cooked Navy Beans (or one can Navy Beans)
  • Optional add ins: Feta, goat cheese, or hard boiled eggs


  • 1 Tbsp Mustard
  • 3 Tbsp Apple Cider Vinegar (or use half Vinegar, half Lemon Juice)
  • 1 Clove Garlic, Grated
  • 1/2 Cup Olive Oil
  • 1 Tbsp Honey, or Liquid Sweetener or Choice
  • Pinch Dried Dill
  • 1/2 tsp Dried Basil
  • 1 tsp Dried Oregano
  • Sea Salt and Pepper to taste


1) Chop all veggies into similar bite sized pieces, toss to combine.

2) To make the dressing, combine the mustard, vinegar, garlic, honey, and herbs in a blender. Slowly add the oil while the machine runs, ensuring the mixture emulsifies. Alternatively, you can add to slowly while whisking. Taste and adjust seasoning as necessary. The dressing will be quite thick, but this is normal. It will thin a lot when added to the watery veggies.

3) Dress salad just before serving.

Baklava Bites


  • 1/2 Cup Walnuts
  • 1 Cup Pistachios, divided
  • 1/2 Cup Dried Apricots (soaked for 6-8 hours)
  • 1 1/4 tsp Cinnamon
  • 1 tsp Lemon Zest
  • Pinch Sea Salt


1. After the apricots have soaked for 6-8 hours, drain then puree them in a food processor until they resemble a chunky jam.
2. Add the walnuts, 1/2 cup of the pistachios, cinnamon, lemon, and sea salt and pulse until the mixture holds together and the nuts are chopped, but still have some texture.
3. Roll the mixture into bite sized balls, then toss in the remaining 1/2 pistachios which have been chopped. Store in the refrigerator.



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