Leftovers Salad

Parsley, cherry tomatoes, kalamata olives, and feta cheese in a simple vinaigrette

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Greek Migas

We had leftover Greek potatoes and some pita from a local restaurant, so I made Greek Migas. 

First, I cut up and sautéed the pita until lightly crisp in olive oil. I took the pita out, then lightly sautéed, in a little more olive oil, a diced tomato with the Greek potatoes (also diced). I was out of onions, but the Mrs. Dash had dried onions.

Eggs were beaten with salt, pepper, Mrs. Dash dried herbs, and dried oregano. The eggs went into a heated the pan. Feta cheese was liberally sprinkled on top, and the eggs, vegetables, and cheese were lightly mixed. When it was slightly cooked, the pita was mixed in. 

Very nice supper! Next time, we'll have the Greek Migas in a warmed piece of pita and use fresh diced onion.

Dinner at Kristin's

Our friend Kristin had us over for a great dinner tonight. Our wine was a great rosé. The starter was cold cucumber soup. She roasted lamb. Side dishes were roasted zucchini, roasted carrots with yogurt & harissa, and orzo salad with feta. Dessert was buttermilk panna cotta with fresh cherries and maple syrup.

Lunch Today, Dinner Tonight

Lunch today was at a deli, where I had this delicious bowl of matzoh ball soup and a half of a pastrami sandwich.

Dinner tonight was a mixed bag. A feta omelette. Texas Pete hot sauce topping. Kimchi on the side. Dessert was sliced banana and melon.

Socca

I made socca (chickpea flour flatbread) in my 12" cast iron pan today using the Hilah Cooking recipe as the starting point.

This was for our neighborhood card group. My changes were to add Meyer lemon flavored olive oil, lemon zest, and za'atar to the batter instead of the herbs suggested. For a topping, I used a sprinkling of more za'atar and feta.

Dry Ingredients

Batter

Baked

Cut For Serving

Garnished With Parsley

Today' Breakfast: Za'atar, Feta, and Carrot Fritatta