Greek garden girl summer part 3! 🌿

recipes for peas + rice, garlic chicken, saganaki, chicory & grilled garlic scapes!

Jun 23, 2025

∙ Paid

We’re nearing the end of June, and in the garden, the dill and vlita have totally taken over (I’ve been freezing the vlita and drying and freezing dill). The tomatoes are just starting to come in, and the peas are ready… though this year’s harvest was smaller than usual (I think the cherry tree shaded them out a bit). But that’s the fun of growing your own food… every week and every season looks a little different.

Even so, I always try to build at least one garden meal from whatever’s growing most abundantly. This week’s spread is all about dill, mint, chicory, garlic scapes, and a little lemon balm that’s begging to be used while it’s fresh.

If you missed it, check out Week 1 and Week 2 of Garden Girl Summer for more recipe inspo. I can’t wait until the bigger summer stars like tomatoes, eggplant, and cucumbers really start rolling in!

`🌿Boiled Chicory (Radikia)`

Ingredients
1 bunch chicory (or dandelion greens)
Salted water
Olive oil + lemon wedges to serve

Instructions
1. Bring a large pot of well-salted water to a rolling boil.
2. Boil chicory until very tender, about 10–15 minutes.
3. Drain well and press out excess water.
4. Drizzle with olive oil and lemon just before serving. Enjoy!

🧄 `Garlic Scapes with Tamari & Sesame`

Garlic scapes are a garden treat that not all garlic varieties produce, but when they do—lucky you. These curly green stalks are super versatile: blend them into pesto, sauté into eggs, toss into stir-fries, or pickle them. But here, we're grilling them just like I love to do with asparagus.

Ingredients
1 bunch garlic scapes
Olive oil
Salt
Water (for steaming)
Pepper
Lemon juice
2 tablespoons of tamari
1 tablespoon sesame seeds

Instructions
1. In a skillet, heat olive oil over medium. Add garlic scapes and a splash of water + pinch of salt, then cover to steam 5–7 minutes until tender.
2. Remove lid, increase heat slightly, and cook off any liquid.
3. Season with pepper, a squeeze of lemon juice, drizzle with tamari, and finish with sesame seeds.

`🧀 Grilled Graviera with Lemon Balm`

Ingredients
Graviera cheese, sliced ½-inch thick
2–3 tbsp flour (for coating)
Olive oil for the frying
A small handful of fresh lemon balm leaves
Lemon wedges for serving
Honey (optional)

Instructions
1. Dip the graviera slices in water and lightly pat dry. Coat lightly in flour.
2. Heat olive oil in a skillet over low to medium heat. Add cheese and fry on one side until golden and crisp.
3. Flip, then scatter lemon balm around the cheese in the pan. Let cook until second side is golden and lemon balm is slightly crisped.
4. Serve directly from the pan or plate and top with fresh lemon balm leaves and a squeeze of lemon. Drizzle with honey if desired. Enjoy!

`🍗 Garlicky Herby Chicken`

Ingredients
1 pound diced chicken breast or thigh
2 garlic cloves, grated or minced
Zest and juice of 1 lemon
2 tablespoons chopped fresh dill
2 tablespoons olive oil
Salt and pepper, to taste
water or broth for moisture if needed
Optional: Mint & Dill Yogurt Dip (see below) for serving

Instructions
1. Marinate chicken for at least 30 minutes in olive oil, garlic, lemon, dill, oil, salt, and pepper.
2. Add olive oil to a pan or grill and cook over medium heat until golden and cooked through. Add a splash of water, broth or more water and olive oil and cover briefly at the end of cooking to trap in moisture.
3, Serve with yogurt dip if you like, or over minty rice (both recipes below!)

Mint & Dill Yogurt Dip: great with veggies or with the chicken above!

Ingredients:
1 cup Greek yogurt
1 tbsp chopped mint + 1 tbsp chopped dill
1 small garlic grated clove
salt pepper, lemon juice, olive oil (to taste)

Instructions
Mix all ingredients until smooth. Adjust seasoning to taste and chill before serving!