Wife Jan is going off to Burning Man again. Last year she broke her arm, I hope she comes back in one piece this year. As usual, I am making quick cooking camp meals for her group.
Karl’s Za’atar Orzo with Pine Nuts
for Burning Man
I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.
Karl’s Za’atar Orzo
I am making some Greek lemon chicken for a weekday meal. I made Spanakorizo (Greek spinach and rice) as a hot side dish last Easter. Today, I want to use the same flavors to make something lighter. This is more a fresh spinach salad with pasta, not orzo with a bit of spinach.
Karl’s Greek Spanakorzo Salad
Spinach and Pasta Salad
I am making Greek barbecued lamb for Easter and I wanted a Greek starch side dish. Found a recipe for Spanakorizo (Greek Spinach and Rice). While I did not copy the recipe, it gave me the idea for a Greek-style pasta dish with orzo.
Karl’s Spanakorzo (Greek Spinach and Pasta)
Jan’s friend needed a soft soup after her oral surgery and Jan’s family is descending upon us. Blended soups are the order of the day. In addition to Ezo Gelin and Maafe, I will be making another soup I have made before, Avgolemono.
Karl’s Avgolemono Soup II
Greek Egg and Lemon Soup
Avgolemono soup is a Greek soup that may have its origin in Iberia brought by Sephardic Jews after they were expelled from Spain in 1492. In its simplest form it has only four ingredients: chicken stock, some kind of starch (usually rice or orzo), a souring agent (usually lemon juice, but pomegranate and sour orange juice may also be used) and eggs. While the simple soup may be nice, it would not make a complete meal because it lacks vegtables.
Karl’s Avgolemono Soup
Greek Egg and Meyer Lemon Soup
Adapted from anonymous
Usually when I make Greek lamb I make potatoes. In fact, it is a bit of a rut. To break the mold, I looked for a Greek rice side dish. Finding one that was close on Food.com, I adapted it to my personal style. Jan doesn’t like white rice, so I switched to brown. For my family there are never enough onions. And who can make a Greek dish without garlic and pepper? Most of the other dishes would be heavy on the herbs, so just a little parsley as an accent in flavor and color.
Karl’s Greek Lemon Pilaf
Adapted from Shaina
1 large tomato, large dice
½ English cucumber, large dice
½ red pepper, large dice
¼ medium red onion, sliced thin
¾ cup kalamata olives