This week in Greece

I love this cookbook.  All of the recipes from this week (except the last one) are from this cookbook.

Tomatosalata Me Fasolakia (Tomato and String Bean Salad)  Blanche 1/4 pound green beans and 1/4 pound yellow wax beans (I used all green) and plunge in ice bath.  Dry and set aside.  In a bowl combine  1/3-1/2 cup Red Wine and Feta Vinaigrette (recipe to follow), 2 tbsp crumbed feta, 4 chopped tomatoes, 1 tsp dry oregano, 1/2 small red onion, thinly sliced, 2 sprigs parsley, torn, 6 sprigs dill, torn, and 16 fresh mint leaves, torn.  Add beans.  Toss gently and season with salt and pepper.   For the Vinaigrette:  Makes 1 1/4 cup:  Slice and grill one small onion.  Place 1/2 cup red wine vinegar, the grilled onion, 6 basil leaves, 1 tsp thyme, 1/4 cup crumbled feta, 2 tbsp dijon, 6 cloves garlic, 2 thickly sliced shallots, 2 tbsp dried oregano, 1 tbsp kosher salt, 1 tbsp cracked black pepper in a food processor and blend.  With motor running, slowly drizzle in 3/4 cup extra virgin olive oil.  Season with salt and pepper.

Spanakorizo (Spinach rice)  This was very easy, especially with leftover rice.  In a large skillet heat 1 tbsp olive oil.  Saute 2 finely chopped shallots, 6 thickly sliced scallions without browning.  Add 5 cups baby spinach.  Saute quickly.  Add 1 tbsp fresh lemon juice.  Add 1-2 cups cooked rice to spinach.  Toss.  The recipe then calls to add 3 tbsp butter.  I liked it better before adding the butter, so next time I will just leave it out.  (It did remind me of Iranian rice with the butter)

Grilled lamb chops and pork loin:  We used the marinade for the souvlaki:  (1 cup olive oil, 3 smashed garlic cloves, 3-4 sprigs thyme, 2 dried bay leaves, 2 sprigs rosemary, 2 shallots, sliced, and salt and pepper)

A turkey breast was on sale this week and it was a very busy week.  So I stuck it in the crockpot with a sliced onion, 4 cloves of garlic, a handful of kalamata olives, a tbsp of lemon juice, leftover tomato slices, oregano and thyme, a couple squirts of sundried tomato paste and 1/4 cup of chicken stock.  Cooked on low for about 10 hours.  I then took the turkey out, mixed 1/4 cup of chicken broth with a couple tbsp flour and stirred it into the fluid in the crockpot, turned it on high and let it cook for 30 minutes.  The turkey was fall off the bone delicious.  We served it over egg noodles (again, a request of the boys)