recipe by Lori Ross
- Fresh Vegetables
- Fresh fruit
- Retsina or Ouzo
Fresh Vegetables – Greek Style
2 cucumbers cut into 1/2-inch slices
2 large red, ripe tomatoes, cut into 1/2-inch slices
1 large red onion, peeled, halved and thinly sliced
12 ounces feta cheese, crumbled
1 tbsp chopped fresh dill, plus more for garnish
½ cup olive oil
1/4 cup fresh lemon juice
Chili oil, for drizzling, optional
Whisk together 1/2 cup olive oil, lemon juice, and dill in a medium bowl and season, to taste, with salt and pepper. Arrange vegetables attractively on the serving platter and spoon the dressing over the salad. Garnish with additional dill and drizzle with chili oil, if desired.
Feta Cheese and Olives
1 lb. feta cheese
1 lb mixed olives marinated in oil, salt, pepper and rosemary
Place chunk of feta on a plate and surround with marinated olives
¼ cup olive oil
1 large eggplant
1 large zucchini1 medium onion, chopped
1 lb. sliced mushrooms
Salt and freshly ground black pepper
2 garlic cloves, minced
1 small onion peeled and sliced thin
2 handfuls fresh flat-leaf parsley, chopped
16 ounce can of tomato sauce
1 cup red wine
1 cup freshly grated Parmesan
1 tsp ground cinnamon
2 tbsps oil
2 cups milk
2 tbsps cornstarch
To prepare the vegetables (mushroom, eggplant and zucchini): Cut off the stems and slice 1/2-inches thick. Season vegetables with oil, salt and pepper and place in one layer on cookie sheets. Bake in the oven or on a grill at 350 for 20-30 minutes until golden brown. If you don’t want to use your grill
or oven, coat a large skillet with oil and heat over medium flame. Fry the eggplant and zucchini in a single layer, turning once, until brown on both sides– you will need to do this in batches, adding more oil, as necessary.
Red Sauce: Heat a sauté pan, add 1 tbsp of oil and minced garlic and onion. Cook until soft and fragrant, about 3 minutes, add tomato sauce, red wine and cinnamon. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat. Preheat the oven to 350 degrees F.
Dilute cornstarch in ½ cup cold water and set aside. Bring milk, and salt to a boil in a saucepan over medium heat. Add diluted cornstarch, stirring as it thickens. Remove from heat. Add a tbsp of salt to the beaten eggs, and then add the eggs to the sauce mixing it well. Salt and pepper to taste.
Line the bottom of a square or rectangular glass or ceramic baking dish with the zucchini slices; spread 1/3 of the sauce evenly over the zucchini. Sprinkle with 1/3 of the parmesan and Repeat the layers again with the mushrooms and eggplant ending with a final layer of eggplant. Pour white sauce and any remaining cheese over top of vegetable mixture. Bake in a preheated 350 degree oven for 45 minutes. Remove from the oven to rack and let stand for 15 minutes. Cut into squares.