My Big Fat Greek Feast

Last night after my exciting day of having some great time outside tanning in the sun reading with a great book, "Big Boy Rules"...all after listening to a dermatologist on NPR and slathering on SPF 55, I decided that I was craving something yummy and something Greek. So from there I decided that lamb would be a good idea along with roasted vegetables, a Greek salad, and a pita chip dip. To be fair, I was inspired by Bobby Flay on the Food Network website, which I get a lot of my inspiration from along with many cookbooks. I made lamb chops with roasted vegetables, a Greek salad and a feta, roasted bell pepper dip with home made whole wheat pita chips.

ROASTED VEGETABLES:
3-4 small eggplants, chopped into 1-inch pieces
2 bell peppers, chopped into 1-inch pieces
1 large onion, chopped into 1-inch pieces
6 cloves of garlic, smashed
1 tbsp. of each salt and pepper
2 tbsp. dried oregano
1 tsp. red pepper flakes
1 tbsp. garlic powder
3 tbsp. extra virgin olive oil

Preheat oven to 400 F. Combine all in a roasting dish and roast for 30-45 minutes until veggies are soft. Taste and season accordingly.

LAMB CHOPS:
1 rack of lamb chops (10 chops or so)
3 cloves of garlic, minced
3 tbsp. extra virgin olive oil
1 tbsp. fresh Greek oregano, chopped
1 tbsp. fresh rosemary, chopped
1 tsp. of each salt and pepper
1/2 tsp. of each lemon zest and orange zest

Preheat oven to 400 F. Mash up all ingredients in a bowl, minus the lamb, and massage into lamb. Let marinate for a 30 minutes or so. Sear in a pan on both sides, transfer to baking dish and cook for 12-15 minutes or so, until medium-rare.

Tzatziki Sauce:
3/4 cup of nonfat Greek yogurt
1 tsp. of lemon zest + 2 tsp. lemon juice
1 tsp. orange zest + 2 tsp. orange juice
2 tbsp. fresh mint, minced
2 cloves of garlic, minced
1 tsp. garlic powder

Combine all ingredients and serve with lamb.


WHOLE WHEAT PITA CHIPS WITH A FETA, ROASTED RED PEPPER DIP
Whole Wheat Pita Chips
4 whole wheat pitas
4 tbsp, extra virgin olive oil
3 cloves of garlic, minces
2 tbsp. dried thyme
1/2 tsp. red pepper flakes
1 tsp. of each salt and pepper

Preheat oven to 400 F. Chop pitas into quarters and separate to make 2 single layer quarters. Combine the last four ingredients and brush over pitas with a brush. Bake for 10-15 minutes, let cool on a wire rack.

*This Pita Chip recipe is courtesy of Hors D'Oeuveres by Eric Treuille and Victoria Blashford

Feta and Roasted Bell Pepper Dip
1/2 cup of feta cheese, crumbled
4 roasted red bell peppers
2 scallions chopped
2 cloves of garlic
1 hand bunch of parsley
1 tbsp. red wine vinegar
1 tsp. sugar or Splenda
1-2 tbsp. extra virgin olive oil
1 tsp. of each salt and pepper
2 tbsp. crumbled stale bread
1/2 tsp. lemon zest + 1 tsp. lemon juice
1 tsp. red pepper flakes (optional)

Combine all ingredients but the olive oil in a food processor. Once smooth, stream in olive oil while food process is on. Serve with pita chips.

GREEK SALAD:
1 head of romaine lettuce, torn
1/2 cup of cherry tomatoes
1/4 cup of thinly sliced red onion
1/2 cup of chopped cucumbers
1/4 - 1/2 cup of feta cheese
1/2 cup of pitted olives

Dressing:
1/4 cup red wine vinegar
2 tbsp. lemon juice
1/2 tsp. of each salt and pepper
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
1/2 tsp. garlic powder
1 clove of garlic minced
1/4 cup extra virgin olive oil

Combine all in a old jam jar and shake, pour over salad.

It's a feast, invite over lots of people and dig in.