When in Greece...

Finally checking in from Greece where we have spent the past few days, mostly on the island of Tinos. There's so much I want to share, so much I would like to talk about, with some fears of being off-topic and boring my readers, for whom I am so thankful, with the numerous ramblings and thoughts on food, parenting, family, culture, and life in general as a human being on this planet, which our travels have given rise to. But all in good time.

For now, besides sharing some of these images of our days and lunches, I shall continue my Sunday menu tradition, sharing what we ate this week. I suspected Pablo would enjoy Greek food very much, and it was confirmed. I was reminded how varied, flavorful and healthy Greek food can be. We had many raw and cooked vegetables, goat, beef, lamb, fish. Olive oil, lemon and herbs are staples. Breakfast has consisted of Greek yogurt with honey, grapes and cheese pie (a puff pastry with a mild creamy cheese filling). Afternoon snacks have been mostly fruit and a few more cracker-type biscuits than I care to admit!

 

 

I will definitely be following up with recipes for a lot of these dishes in the coming weeks, especially as I intend to integrate a number of them into our regular menus back home.  I am also hoping to do a post about Greek salad - the real deal - within the next couple of days, so stay tuned if you're so inclined...

 

WEDNESDAY

Dinner

Appetizer / Finger Foods: Traditional Greek salad
Main course: Pastitchio (Greek version of the lasagna)

THURSDAY

Lunch

Appetizer / Finger Foods: Traditional Greek salad, eggplant salad (this was actually a cold eggplant puree with spices and lemon)
Main course: Small fry fish (pan-fried), zucchini in light batter.

Dinner

Appetizer / Finger Foods: Traditional Greek salad, tzatziki spread
Main course: Lamb Gyro sandwich


FRIDAY

Lunch

Appetizer / Finger Foods: Traditional Greek salad, tarama spread
Main course: Pan-fried red mullet, boiled small chards with lemon and olive oil, potato fries

Dinner

Appetizer / Finger Foods: Cabbage slaw with balsamic vinegar and pomegranate seeds
Main course: Meatballs with light tomato sauce (no comparison with what that is in the US), pan-fried green beans



SATURDAY

Lunch


Appetizer / Finger Foods:  Traditional Crete salad (similar to the Greek salad, with a slice of stale bread soaked in water, olive oil and lemon at the bottom of the plate), pickled artichoke hearts
Main course: Goat ragout in lemon sauce, potato fries, eggplant and tomato gratin


Dinner

Appetizer / Finger Foods: Traditional Greek Salad
Main course: Beef patties


SUNDAY

Lunch (on the boat)


Appetizer / Finger Foods: Cucumber and feta
Main course: Meat balls (beef, onions, oregano) with potato fries


Dinner

Appetizer / Finger Foods: Traditional Greek salad
Main course: Stewed zucchinis, eggplant and potatoes, followed by fruit (melon, peach, grapes, figs)




 

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