Cookthink

Rather than recreating a traditional Greek dish, I decided to mix things up a bit in the spirit of El Greco and make a Greek-inspired flatbread. This recipe comes from FoodRockzDC, and was the winner of Root Source Challenge: Kalamata Olive.

Squash Phyllo Triangles

Phyllo is often avoided by the home cook because it seems so delicate and difficult to use. In reality, even though it is quite fragile, it is also very forgiving. It doesn't show rips and tears the way a pie crust might. Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.

Sheftalia in Cyprus Pita

Sheftalia is an oval shaped meat ball that is wrapped in caul fat. Caul fat is the membrane that surrounds the stomach and is transparent, fragile, and naturally fatty. When it is finally grilled or barbecued, all the fat melts away. This recipe comes from Kopiaste, and is the featured recipe of Root Source Challenge: Pita.

Kale And Sundried Tomato Hummus On Grilled Sourdough

I’m always looking for tasty food that’s quick to prepare, and more ways to incorporate dark leafy greens into my diet. This little number does both. Read more about this recipe at VeganYumYum.

Smothered Skirt Steak

Marbled, robust skirt steak is smothered with fragrant, sautéed onions. It's a glorious combination. Read more about this recipe at the Washington Post.

Patty Melt

The patty melt is quintessential diner food. Basically a cheeseburger on toast that is often served with fried onions, it's easy to make at home as well. Read more about this recipe at Coconut & Lime.

Vegetarian Bean Burgers

With no measuring spoons in her Baghdad kitchen, war correspondent Jackie Spinner had to approximate the amount of the ingredients. Leftover patties can be frozen. Read more about this recipe at the Washington Post.

Basic Roasted Chicken

Once you master the technique for roasting a chicken, stuff the cavity with cut lemons or fresh herbs, or combine butter or oil with citrus zest, garlic and herbs and spread it under the skin. Read more about this recipe at the Washington Post.

Chickpea, Potato And Spinach Stew

This aromatic, hearty North African-inspired vegetable stew is delicious as a side to grilled or roasted meat -- or as a complete and nutritious one-pot meal on its own. See step-by-step instructions and photos at the Cookthink blog.

Lamb Kebab On Rosemary Skewers

Rosemary skewers are a perfect complement to lamb. An intense craving for Greek food could only be more satisfied with a visit ro the country itself. This recipe was featured in Root Source: Rosemary. It comes from Madeline's Adaptations.

Grilled Lamb Chops With Cucumber Sauce

Cool cucumber sauce compliments the rich flavors of grilled lamb. This recipe is part of Andrew Schloss's Sunday Dinners.

Ground Beef And Pistachio Kebabs

In Turkey, they cook kebabs over the grill and not directly on it so that the meat becomes crispy on the outside and light and airy on the inside, without getting charred. Read more about this recipe in Spice: Flavors of the Eastern Mediterranean.