Sylvia's Scenario

I've made this recipe twice already this month (and there's only been 3 days in May...!) so I thought I better post it. I got it from the Seattle Times last week and decided to try it out and I'm glad I did. It was so good that I invited my sister and her husband over for dinner and made it again the next day.  It's a perfect dish to have with guests over because it will totally impress them and it did.  The funny thing is that my sister saw the recipe in the newspaper, too, so she was delighted to come over and try it out.  This recipe is from a cookbook called The Complete Book of Greek Cooking and was originally called Shrimp Scorpio from the Recipe Club of Saint Paul's Greek Orthodox Cathedral. The book, published in 1990 and still available, is full of dozens of homestyle Greek recipes. This recipe is brimming with nourishing ingredients, too, like spinach and has all at the Mediterranean flavors we love. It really is a true winner. I am slowly getting b...

I made a Greek Salad the other day just to use cucumbers because #1-the organic cucumbers were on sale at Metropolitan Market , my favorite neighborhood grocery store and #2 - they are the sweetest cucumbers I've ever tasted. I've been eating them like bananas, seriously. I put them in the chicken salad from my previous post. I'm still buying them and still eating them. I made my cucumber salad this week, too. We are still buying the peaches I wrote about when I made my peach cobbler last month but I know peach season is almost over. We just love these peaches. The tomatoes in this salad were also exceptional since I bought local heirloom organic that were as sweet as sugar. And, of course, kalamata olives from the olive bar. I'm so glad I love to cook with this gorgeous grocery store just blocks away. This is a super easy recipe, perfect for this time of year with everything in season. I like to add avocado in...