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    You are in: Home / Cookbooks / GREEK + EVERYTHING DELICIOUS by evelyn/athens
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    36 recipes in

    GREEK + EVERYTHING DELICIOUS by evelyn/athens

    Food that I love!!! Recipes to entice me!! How lucky to find this woman's recipes. I'd love to meet her!!
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    This is a very simple sauce we use here in Greece to enhance the flavour of beautiful fish that has been baked, roasted or grilled. Despite its simplicity, the use of good and fresh ingredients make the sauce delicious and a perfect complement to the simply-cooked fish.

    Recipe #382995

    The well-known yogurt/cucumber/garlic Greek appetizer! Make sure you use some kind of soft, smooth tasting yogurt, like drained "Total" yogurt. You can adjust the quantity of the garlic according to taste. Enjoy!

    Recipe #296996

    Recipe #10747

    This sounds like summer tomato perfection. Found at Splendid Table as excerpted from Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins (William Morrow Cookbooks, 2007). The simplicity of this Calabrian dish is stunning, and for that reason there is no point in even thinking about it until that time in late summer when utterly ripe, red, and flavorful garden tomatoes are in season—preferably from your own or a neighbor's garden. That's where the flavor lies—there and in the use of fine extra-virgin olive oil, good crunchy sea salt, a zesty dash of hot red chili, and, of course, the charcoal fire on which the tomatoes are set to roast. Toast the bread over the charcoal embers after you finish the tomatoes, so it will be crisp but not tough and hard. Use smaller tomatoes for this—cluster tomatoes are great, even very small ones like Sweet 100s or grape tomatoes, but make sure they don't slip through the grill. Note that you could also cook the tomatoes on a stovetop grill or even under an oven broiler. Serve Pomodori Schiacciati as a primo, either with toasted bread or pasta.

    Recipe #345859

    Recipe #10765

    Need an incredibly tasty, super fast side that can even pinch hit as a vegetarian main dish? This simplified version of "makaronada voutirou" is our go-to dish when we're feeling too lazy to do a lot of cooking but still want something delicious and satisfying.

    Recipe #492757

    This is a great-tasting and simpe to make appetizer for your holiday table. Light and healthy - it's got it all. You will need 24 long cocktail picks to use as skewers.

    Recipe #442466

    It’s summer and it’s hot. What I want…what I crave…is to eat something delicious, refreshing and healthy, and that’s how this brown rice tabbouleh was born. It’s the perfect salad to have with grilled anything, or to bring to a potluck. And you know you’re being good to yourself in every way possible.

    Recipe #461085

    Posted by request. I used to love these years ago.

    Recipe #46327

    Goes great with with Kebabs and many grilled foods.

    Recipe #36346

    Adopted recipe! I'll add a better note when I've had a chance to make this recipe.

    Recipe #10953

    Recipe #10961

    A refreshingly-different tabbouleh that would be a much-appreciated addition to a potluck. Just bring the parsley/bulgur component of the salad and the strawberry part in 2 different plastic containers and combine them before eating (so the strawberries don't get too mushy). Both the sweet and savoury elements of this salad complement each other so won't be able to stop eating it! The biggest 'trick' to making this good is to make sure your parsley and mint are really dry before you start chopping them to a fine mince -- a salad spinner is great for this.

    Recipe #378847

    A traditional Salade Nicoise can not be beat for sophistication and presentation. A delicious and healthful dinner course for 4, or serves 6 as a salad course. This version has a Craze-e twist by incorporating the black olives (in tapenade form) in the vinaigrette, itself). For this recipe, please invest in 2 tins of tuna packed in olive oil – the difference between that and regular tinned tuna is huge! :-)

    Recipe #378863

    Creating a menu for a Greek cooking program resulted in this really tasty dish. These had the savouriness of a Greek spinach pie with the added earthiness of the minced mushroom stems - a winning combination. Could be used as an appetizer or side (to a nice piece of meat - I had fillet on the menu), or even a hearty, vegetarian main, if using the larger portobellos.

    Recipe #400003

    This is a dish typical to the Pilion region of mainland Greece. It is hearty winter fare, and much loved at the tavernas catering to skiers.

    Recipe #448651

    This dessert is very easy to do and good enough for company.

    Recipe #59138

    Small cheese pies to be served as a snack or hors d'ouevre.

    Recipe #59085

    From Bon Appetit, November 2010. Recipe by Diane Morgan.

    Recipe #441851

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