Wonderful Greek dinner

[emilycat]

I loved this dinner so much that I just had to share -- I can't speak for it's authenticity, but it certainly had a Greek bent, so that's what I'm calling it. :D

Anyway, on Monday I made the Greek Lemon Soup from the November 2000 issue (real name starts with an "A," but the spelling escapes me, and I'd rather not display my meager attempt); it was delicious; light, lemony (duh) and so, so flavorful, considering the simplicity of the ingredients and preparation. I loved it.

To go along, I made a salad of Romaine and watercress, with chopped tomatoes, julienned cucumbers, minced black Greek olives and crumbled feta. The dressing was stellar, if I do say so myself ;) I tailored it after an ingredient listing that Gail posted on another thread (thank you for the inspiration!); I used 1 t. extra-virgin olive oil, about 1 1/2 T. lemon juice, a dash of oregano, black pepper, and powdered sugar, 1/4 t. salt and a huge clove of garlic, minced. I was so impressed with it that I made the same salad to bring to work two days this week.

Anyway, I'm now in search of some Greek vegetarian or seafood recipes, so if anyone has any to offer, I'd love to see them. :)

[Leanne]

CL had a mediterranean shrimp angel hair pasta. (the name was along those lines. It was good - has shrimp (obviously!), tomatoes, kalamata olives, garlic, feta cheese. You could probably do a search for it, or maybe someone else knows what I am talking about. The flavors blend wonderfully.

[RobinC]

I made the garlic grilled tuna steaks from the June 2001 CL (in the Greek cooking feature). I got rave reviews from my friends. The recipe has a wonderful lemon flavor with lots of oregano and garlic.

[Kristi]

The Spinach, Rice and Feta Pie in CL Complete is fabulous!