Here are a few of my favorites.
Greek Zucchini!!
Ingredients:
zucchini, sliced about ¼ inch thick
olive oil
green peppers
sliced black olives
onions
parsley, ground cumin, oregano, salt, pepper, dash sugar, garlic
canned tomatoes or tomato sauce
Directions:
Sauté onions, parsley, garlic in olive oil
add zucchini and green peppers,olives, and ground cumin, oregano, salt and pepper and sugar
stir for a few minutes and then add tomatoes or tomato sauce
cover and cook over low heat until soft.
Leek and rice
3-4 good sized leeks
1 cup rice
olive oil
1-2 cups water
1/2 tomato sauce
salt, pepper, paprika
Directions:
cut green part off of the leek.
slice the white part in half... wash well and then cut into 1/2 inch pieces.
Put olive oil in pan and saute leek for 5 to 10 minutes (should be nice and soft)
Add 1-2 cups water and cook for 5 minutes.
Add tomato sauce, rice, salt, pepper and paprika...
Bring to a boil, stir, cover and reduce heat. Continue cooking for 20 minutes or until liquid is gone.
Greek Beans and tomatoes
1 can green beans ( drained, I use home canned ones but you can use the store bought)
1 can tomatoes ( undrained, I use the home canned ones here too)
onions
garlic
olive oil
Salt, pepper, oregano and parsley
Sauté diced onion and garlic in a few tablespoons of olive oil until soft
add beans and tomatoes. Mix well. Add salt and pepper. Add spices either fresh or dried may be used.
Cook until liquid is almost gone.
Greek salad
Peel, seed and slice cucumbers
cut tomatoes into wedges, seed
dice onion
dice red pepper ( can use green but red is much better)
Mix all the veggies.
sprinkle with salt, pepper and oregano
pour some white vinegar and olive oil over the top of the veggies
Mix well.
Feta and olives may be added or served on the side.
