Moussaka

Double the bechemel sauce  melt cheese in sauce  

 

Mediterranean Chickpea and Tomato Salad

 1 can chickpeas, drained

Grape tomatoes, halved

Red onion

Cucumber

Red onion, chopped

3 cloves garlic

Kalamata olives, halved

Feta

Fresh basil leaves

Fresh mint leaves

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

1 tbsp olive oil

Garlic powder

Onion powder

Oregano

Salt and pepper

Mix all together except feta. Let sit one day to marinate. Top with feta when served  

Tourlou Greek VegetableStew

2  zucchini, sliced 1/4 inch thick
1 large onions, quartered lengthwise and sliced and quartered
3 cloves garlic, crushed

Green pepper
1 large can wegmans crushed tomatoes
1 large eggplant. sliced 1/4 inch thick and peeled
2 cans chick peas (including juice)
Ketchup - maybe about 1/4 cup
Olive oil - 1 tbsp drizzle on vegetables
1 tsp salt
1/2 tsp ground black pepper

Rosemary if desired

 Bake covered at 400°. Check after one hour. Bake as needed until eggplant and peppers are soft. Then I just let it cook down.  Let I sit covered until cool.  It was better the next day.

Pastichio

Jan's Spanikopita