One of the best ways to experience an international country is by enjoying a suppertime theme night.
If you enjoy cooking, plan a meal and explore the possibilities with an adventure at home.
Many have enjoyed spanakopita, a phyllo dough pastry layered with spinach, ricotta and feta cheeses, by the time they graduate high school.
Depending on what part of the country you live in, other Greek cuisine may not be as familiar.
For a list of local Greek restaurants, please see the urbanspoon.com list.
Please check out the slideshow of one of this examiner’s favorite Greek menus for a light meal or cocktail party, almond stuffed apricots and prunes, cool tzatziki, couscous salad, toasted or grilled pita triangles and ginger spritzer.
Please note ingredients from:
Colchester Community Food Shelf**
Hannaford, except where noted.*
Also, ingredients from Greek Dinner included red wine vinaigrette.**
Combine in a large pitcher, 9 ounces ginger ale, 12 ounces ginger beer, 1-2 cups water, 3 cups of ice, frozen grapes and watermelon balls, lemon slices, tablespoon honey, top off with plain seltzer before serving.
Add Reisling in place of a portion of the water, if desired. Serves 8 -10.
Almond stuffed apricots and prunes*
In Greece, dried fruit and nuts is a favorite snack. This is as easy as it sounds.
Simply insert an almond into a dried fruit at one end and envelope with flesh. Dates are an excellent choice as well.
This creamy and fresh recipe is inspired by the Frugal Gourmet, Jeff Smith.
This examiner substituted sour cream for olive oil as a taste preference. Also, used garlic powder for chopped garlic as a time saver.
Combine chopped cucumber, Cabot non-fat plain yogurt, Hood sour cream, garlic powder, juice from ½ a lemon, black pepper and salt to taste.
Top with Pete’s Greens parsley and refrigerate. Serve with crackers or as a sauce with any Greek meal.
Follow the quick and simple instructions on a package of Near East whole grain couscous** using olive oil.
Mix in large bowl couscous, chopped onions**, chopped Backyard Farms cocktail tomatoes, sliced black olives**, lemon juice, dill, and basil, then refrigerate 4 hours or overnight.
If desired, add feta cheese before serving. This examiner topped with Pete’s Greens cilantro.
Ya mas! To our health!
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