Sunday 17
June
The
temperature is climbing again, so while we were making and baking yesterday, we
prepared all the ingredients for a cold and instantaneous meal of Greek and
Levantine favorites to eat today.
We made tabouli with tomato, scallion, and parsley, according to our
favorite Moosewood recipe; taramasalata,
using frozen stale pita as a base; tzaziki,
letting both the yogurt and cucumber drain first; and a simple salad of more
tomato, cucumber, and feta.
There was
plenty of fresh pita to scoop it up, so it was a summer breeze to get everything
out of the fridge and instantaneously enjoy.
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