Going Greek

Just for fun, to usher in spring and to celebrate a friend’s baby on the way, we had a dinner party last week. The menu was Greek–anything goes except Italian for this kind of thing–and mostly supplied via  my Barefoot Contessa cookbooks. I know, it’s no surprise, but honestly her stuff is delicious every time. And if you’re having a party, that’s really all you want. And maybe wine.

We started with Easy Tzatziki with Toasted Pita Crisps, which were indeed pretty easy. But delicious! Loaded with cucumber, yogurt, lemon and dill, it’s not even bad for you. A rarity in the chip and dip department.

I won’t say that Phoebe helped prep exactly but she was there for sure.

The main course was a yogurt marinated chicken breast with tabbouleh. Fresh scallions, tomatoes, mint and parsley make this salad especially refreshing. And it’s made with bulgar! Again, healthy yet tasty. I think we’re on to something here

The dessert was actually English, a rhubarb fool with fresh whipped cream. I’ve never made one before, but I’m tickled that the name comes from the fact that it’s so easy, any fool can…

Oh, those Brits.


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