Let’s Go Grecian!
In the summer, the combined flavors of lemon, oregano and garlic that latter the summer palate. It’s the zing of the lemon, the richness of the potatoes and the fullness of the spices that make a great accompaniment – or even centerpiece – to a summer meal.
Here is a selection of Grecian recipes that make a great accompaniment to summer grilled dishes:
- Simple, but oh so savory — these Greek Lemon Potatoes are certain to please.
- These Garlic Lemon Potatoes are best served with roasted chicken or grilled fish.
- This Grilled Greek Potato Salad features red potatoes, a variety of bell peppers, olives, red onion, cucumber and vinaigrette.
- As summer winds down and the temperatures begin to cool down, try this Greek Potato Ragout.
And last — but not least — try this recipe courtesy of the US Potato Board (featured in the photo).
Deep-Dish Potato Torta with Peppers and Olives
This makes a great vegetarian main dish. Any cheese will work. Try manchego, Parmesan, fontina or mozarella .
2 pounds peeled white potatoes, halved
3 bell peppers (orange, red and yellow)
1 small onion, peeled and thinly sliced
1 cup thinly sliced, coarsely chopped fennel (white bottom part only)
1/2 tablespoon olive oil
3 tablespoons basil pesto
3/4 pound thinly sliced part skim mozzarella cheese, divided
1/4 cup shredded Romano or Parmesan cheese, divided
3 tablespoons kalamata olives, pitted and chopped
1. Preheat oven to 375 degrees.
2. Place potatoes in a steamer basket with a small amount of water. Bring to a boil; cover and steam for 20 to 30 minutes or until tender. Let cool, then cut into thin slices
3. Cut peppers in half, discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 minutes or until browned and blistered. Wrap peppers up in foil to steam for 10 minutes. Remove skin from peppers and cut into strips. Press between several layers of paper towels to remove excess moisture.
4. Saute the onion and fennel in olive oil for about 20 minutes or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more.
5. Spray a 9-inch deep dish pie plate or springform pan with non stick cooking spray and place on a foil lined baking sheet. Cover the bottom with 1/3 of the potatoes, 1/2 the peppers and 1/2 the cheese. Spread the onion mixture evenly over the top and cover with another layer of potatoes and peppers. Cover the top with the remaining cheese and sprinkle with olives.
6. Bake for 45 to 50 minutes, tenting the top with foil after 30 minutes.
7. Let cool to room temperature and cut into thin wedges. Makes 16 wedges.
Nutrients per serving (one wedge): 141 calories, 8 g protein, 14 g carbohydrate, 6 g total fat, 14 mg cholesterol, 173 mg sodium, 2 g fiber, 55 mg vitamin C, 409 mg potassium.
