Greetings, People.
After winter dormancy, our oregano is showing signs of life. This means its Greek Week - yay! Technically I should call this “Mediterranean Week”, but it doesn’t have the same ring to it. This is my favorite eating week of the entire year (followed closely by Tex Mex Week).
Cooking for two adults in the PNW:
FRI: Spring herb khachapuri (I’ll use pizza dough). Greek salad with peppers ala Smitten Kitchen.
SAT: Lamb gyros with zucchini meatballs. Pita. Raita. Marinated olives and feta. Avocado hummus. Greek salad.
SUN: Pan-roasted chicken thighs. Greek potatoes. Greek salad. Marinated bean salad.
MON: NYT’s Charred meat pitas with lamb (gift link). If I waffle, then grilled pork tenderloin with Greek seasonings. In any case, Greek salad and all the usual sides.
TUE: Skinny Taste’s food cart style chicken kebabs. Pita. Greek salad. White sauce.
WED: Rosemary and applewood grilled lamb kebabs. All the usual suspects: pita, raita, avo hummus, Greek salad, marinated olives and feta.
THUR: Grilled shrimp kebabs ala mediterraneandish.com. Same suspects as above.
