Sunday, June 13, 2010

Greek Feast

This menu was born from a craving for greek olives and feta cheese. It couldn't be simpler.


Lemon chicken:

1 lb organic chicken thighs
Sprinkle with:
Salt and Pepper
Juice of one lemon
Let marinate for one hour (if time allows).
Grill until crispy, yet still moist (grill a lemon, peppers, and any other veggie you have on hand - tossed with olive oil and S/P first).

Place a few heavy drizzles of olive oil in a cold skillet
Add three minced garlic cloves
Warm until the scent of garlic fills your kitchen and then shut off the heat
Meanwhile, heat a large pot of water to a boil.
Cook 8oz of fresh pasta (we used Wegmans brand) according to package directions.
Once pasta is cooked, add to olive oil. Add chopped greek olives, a large sprinkling of feta cheese and chopped scallions.

Hummus was adapted from this recipe.

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