Aegean Category
Tarragon Pesto Author: zenon May 12,2008
The French flavor of tarragon inspires this pesto, which is wonderful stirred into a simple fish or chicken soup and brings a je ne sais quoi to chicken salad.
Ingredients
1 cup packed fresh tarragon leaves (2 bunches)
1 cup packed flat-leaf parsley leaves (1-2 bunches)
1/3 cup hazelnuts, toasted and skinned (see Tip)
2 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 tablespoon lemon juice
1 small clove garlic, quartered
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Tomato & Green Olive Salsa Author: zenon May 12,2008
Hot pepper relish is the key ingredient in this zesty salsa.
Ingredients
1 1/4 pounds tomatoes, diced
1 bunch scallions, sliced
1/4 cup sliced green olives
1/4 cup hot pepper relish
1 tablespoon red-wine vinegar
2 teaspoons minced fresh oregano
1/8 teaspoon salt
Freshly ground pepper to taste
Athenian Orzo Author: zenon May 12,2008
Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.
Ingredients
1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Pinch of crushed red pepper
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 cup orzo
1/2 cup crumbled feta cheese
