I layered store bought hummus, yogurt sauce, chopped fine red onion, sliced cucumber, fetta cheese, sliced cherry tomatoes, and Kalamata olives. There were spices mixed in there too like garlic and dill, salt and pepper. Served it with toasted pita bread.
For the beef I sauteed the ground beef with onion, then added some cinnamon and fresh mint from the garden. I added green and kalamata olives and feta cheese. The family liked it a lot but I thought it was too salty because of all the olives and feta. Next time I make it I’ll use less olives. It went really well with the Greek Dip.
I was thinking about how Apollo really likes pineapple. That morning when I was driving him to his job as a lifeguard at Belmont Hills swimming pool I asked if he had every had carrot raisin salad with pineapple. He said no, never even heard of it. So, that’s what I did. Grated carrots, made a dressing with mayo, a little sour cream, a bit of sugar and some unsweetened pineapple juice from the can of pineapple. Mixed it altogether with raisins and pineapple chunks. Everyone really liked it. John said he had never had carrot salad with pineapple before. It was a hit. Kind of like a salad and a desert too.
Apollo thanked me later for such a good dinner.
Now that Sasha has gone to college, there is no longer a need to double recipes. Too many leftovers are beginning to be a problem, too much food to eat. It’s a change, what can I say.
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