braised greek pot roast linguine

Oh, y'all. This meal. It's my favorite thing to come out of this kitchen in I don't know how long. I know I go on and on all the time on here about food, but every now and then there's a meal that extra special and deserves a serious spotlight... and this is one of them. It's decadent and out-of-this-world delicious. It's special occasion-worthy, but still comforting as can be.

One of the best things about this meal is the hours it just simmers away on your stove... your house will smell INSANE. So, so good. This is the kind of meal that's just meant to be shared with the people you love... and when they taste this, oh how they will love you back.

Braised Greek Pot Roast Linguine (adapted from Heather Christo)
serves 4-6

you'll need:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 1/2 lbs. beef loin tri tip, cut into 4 pieces
salt and pepper
all-purpose flour
4 tablespoons olive oil
1/2 cup chopped onion
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 (14 oz.) can crushed tomatoes
1/2 cup red wine
3 tablespoons minced Italian parsley, plus more for serving
1/2 lb. linguine
1 1/2 tablespoons butter
shredded Parmesan, for serving

Melt the butter and 1 tablespoon olive oil in a large heavy pot over medium heat. Rub the meat with salt and pepper generously. Coat lightly with flour and shake off the excess.

Sear the meat on all sides until golden brown (3-4 minutes per side). Once browned, remove from the pot and set aside.

Add 4 tablespoons olive oil and the onions to the pot and cook 4-5 minutes, stirring occasionally. Add the garlic and saute 1 more minute.

Transfer the meat back to the pot and add tomatoes, red wine, and parsley. Cover and simmer on lowest heat for 4 hours, or until the meat is falling apart. Remove from the heat and let sit for 10-15 minutes uncovered. (The fat will come to the surface while the meat is resting; skim and discard.)

While the meat is resting, bring a large pot of water to a boil. Once boiling, add a generous amount of salt and pasta to the water. Cook to al dente according to package directions. Reserve 1/2 cup of pasta water before you drain. Add pasta back into the pot you cooked it in, then add 1 1/2 tablespoons butter and salt and pepper as necessary. Stir to coat.

Serve the braised pot roast and sauce over linguine. Garnish with Parmesan and parsley. Grab a fork and prepare to fall in love!

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greek roasted shrimp with olives and feta

Ohhh I am so excited to share this recipe with y'all! A couple weeks ago, The Naked Grape sent me their lovely Summer White Blend, and I immediately started thinking about how I could use this delicious, refreshing wine in a great summer meal. And while I still have about a million ideas floating around in my head, I think this one is definitely a winner!

This is a light and easy meal that is on the table in no time. Shallots, garlic, oregano, tomatoes, wine, and kalamata olives combine to make a vibrant, zesty sauce for the shrimp to roast in. Top with feta and breadcrumbs, and you have the best one pan meal ever! The Summer White Blend works perfectly here because its crisp, citrusy notes just brighten the whole dish up.

I served ours over quinoa, but it would be equally amazing straight from the pan with some crusty bread to soak up all those amazing juices. A fabulous summer supper!

Greek Roasted Shrimp with Olives and Feta

serves 2-3

you'll need:

olive oil

2 shallots, minced

4 garlic cloves, minced

1/3 cup The Naked Grape Summer White Blend

1 (1 14.5 oz.) can diced tomatoes

2 teaspoons tomato paste

1 teaspoon fresh oregano, minced

1 teaspoon salt

1 teaspoon pepper

zest of 1 lemon

3/4 lbs. peeled and deveined shrimp
1/3 cup pitted kalamata olives, torn or cut in half

5 oz. feta cheese, crumbled

3/4 cup panko bread crumbs

3 tablespoons fresh Italian parsley, minced

juice of 1 lemon

Preheat the oven to 400 degrees F.

Heat a bit of olive oil in a cast iron skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute. Add the wine and bring to a boil, scraping the pan. Cook for about 3 minutes, until the wine has reduced about halfway. Add diced tomatoes, tomato paste, oregano, lemon zest, salt, and pepper to the skillet. Reduce heat to medium-low and simmer for 10 minutes.

Remove skillet from the heat and place the shrimp in one layer over the mixture in the skillet. Sprinkle the olives and feta over the entire thing. In a small bowl, mix the bread crumbs with 2 tablespoons of olive oil, then sprinkle over shrimp-feta-tomato mixture.

Transfer skillet to oven and bake for 15 minutes. Remove from oven, squeeze the lemon juice over the top, and sprinkle with parsley. Enjoy over quinoa, rice, or pasta, or simply serve from the skillet with a good hearty bread.

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