Hello to everyone. The weather here is great and I am just about to head out for a swim. Before I do, I want to share this simple and delicious recipe with you. We love Greek potato salad any time of year. No mayo to go yucky and/or dangerous in hot weather, just lots of top quality ingredients sprinkled with a little Greek olive oil and a few drops of wine vinegar.
Serve it with a traditional Greek salad (without feta, if you prefer) to make a complete meal. It’s also a great addition to a buffet or picnic menu as it tastes wonderful, hot, warm or room temperature. And….it’s a perfect side. Try it. I think you’ll like it.
We got back from Milos on Monday, always hard to leave. The weather this spring was mixed but we were lucky enough to have a gorgeous evening for the last night of K and L’s visit. We had dinner plans at Yialos and I wanted to make something a little extra for our aperitif.
Three issues; K and L don’t eat fish so my first instinct to take inspiration from Beth’s last post wasn’t going to work, the fridge was almost empty, and I needed to get back upstairs to write. So when I started to make lunch, I took stock of what was on hand and it was a pretty dreary and limited selection. Black olives, green olive paste (not home made this time) and pistachios plus; one medium red onion, half a cucumber, a couple of green peppers, two spring onions, half a yellow pepper and one orange pepper. There was also; fresh sheep yoghurt and hard cheese from ‘our lady’, some feta and a bit of pecorino.
I reached back to my Canadian youth and decided on veggies and dips. Back in the old days, dips were bought (dill, my fave) or made by adding onion soup mix to sour cream. Neither were an option here and besides, I’ve grown up a little since then. Artichokes and roasted potatoes (delish!) were on the lunch menu, so the oven was already on and my eureka moment came. Continue reading