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	Roast Lamb in Garlic and Lemon Sauce by Lesley Winch My take on a traditional Greek dish. Wrap well if storing in the fridge! I usually add plenty of potatoes cut small about an hour before end of cooking time and serve with plain, boiled rice and a green salad. TIP: After grating the lemon rind and juicing the lemon, put the leftover lemon bits in a small bowl in the fridge - it…	1 vote 1 comment 1818 views
	GREEK SKILLET SUPPER by SOUTHERN G.R.I.T.S. I FOUND THIS IN A NEWSPAPER IN ATLANTA,GA. I TRIED IT AND ADDED MY TOUCHES TO IT. IT IS VERY GOOD.	1 vote 982 views
	Mediterranean Filet of Sole by John Spottiswood Dover Sole was on sale at the local supermarket, and I felt inspired to try an recreate some of the simple, delicious flat fish dishes while traveling through the Greek Islands. Everyone raved about the outcome. This will take you to Mikonos...whether you've been there before or not!	4 votes 3 reviews 3 comments 40160 views
	Crushed Greek tomato and olive oil sauce by Nicholas Huffman Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…	1 vote 4464 views
	Tri-tip served Gyros style by John Spottiswood For the 4th of July this year I wanted to serve Greek style sandwiches with flat bread, tzatziki sauce, tomatoes and red onions. Given the large number of guests, kabobs would have taken forever. So I decided to marinate Tri-tip and slow cook it, then slice it Gyros style. This turned out to be really easy and was a huge hit. I…	1 vote 7592 views