DAY Recipe

Meatless pasta loaded with bold flavors.

8 to 10 servings

INGREDIENTS
8tablespoons olive oil
3/4pound red bell peppers, diced
6large garlic cloves, chopped
1/2teaspoon dried crushed red pepper
11 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
1tablespoon dried leaf oregano
128-ounce can diced tomatoes in juice
1cup thinly [...]

INGREDIENTS

8baby artichokes
1/4 teaspoon salt
6 tablespoons lemon juice
1 tablespoon flour
1/4 cup extra virgin olive oil
3 garlic cloves (minced)
1 teaspoon red pepper flakes
3/4 lb large shrimp (shelled and deveined)
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh oregano (finely chopped)
1/2 cup feta cheese (crumbled)

DIRECTIONS

Fill a large saucepan with enough cold water to cover the artichokes and stir in 1 tablespoon salt, 3 tablespoons lemon juice and 1 tablespoon flour.
Cut off and discard the stems of the artichokes, bend back the outer [...]

Canned chicken soup with a bit of oregano and lemon juice, accompanied by warm pita bread, starts the meal with the proper Greek flavors. Purchased baklava and strong coffee splashed with ouzo conclude the dinner in a spirited way.

2 [...]

“Twenty-Two Eighteen restaurant here in Seattle is a sophisticated spot featuring live jazz,” says Allison Webb of Seattle, Washington . “When I was last there, I tried a wonderful salad of baby greens mixed with roasted red bell pepper and feta cheese.”At the restaurant, the salad also comes with feta croutons and a tomato-ginger chutney.

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INGREDIENTS

24-30fresh black figs , medium to large
6-9 ounces feta cheese or chevre cheese, Goat’s Cheese
9 ounces walnut halves , roughly chopped
1 teaspoon Dijon mustard
6 tablespoons walnut oil
1 tablespoon white wine vinegar
salt
black pepper
fresh fig leaves (to garnish)

DIRECTIONS

Toasted Walnuts:.
In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Vinaigrette:.
Put the vinegar and a good pinch of salt and black [...]