Taste, To Go: Greek

Menu: Sautéed Shrimp and Ouzo • Greek Salad with Garlicky Pita Toasts • Lamb Souvlaki with Rice, Roasted Potatoes and Tzatziki

The Greek philosophy of food is uncomplicated: make it fresh and fragrant and serve generous portions with gusto. Throughout Greece, lamb souvlaki, grilled and threaded on skewers, is as common as burgers are in North America. Ouzo, used to infuse the shrimp appetizer, is a fiery anise-flavoured liqueur made from crushed grape skins and pungent aromatics. It’s fun to sip with appetizers as an aperitif, neat, or with a splash of water. Greek food represents more than just plates of food; it’s about friends and conversations and simple, flavourful cooking.

How To Order: Three entrées with sides easily feed 4 diners. Extra skewers of meat are also available at reasonable prices for carnivores. Ask for extra pita bread and sides of tzatziki.

How To Make It Your Own

Sautéed Shrimp and Ouzo

• 1/2 cup ouzo
• 1/4 cup lemon juice
• 1/2 tsp. cayenne pepper
• 1 1/2 lbs. large shrimp (13 to 15 per pound), peeled and deveined, leaving tails intact
• 4 Tbsp. extra-virgin olive oil

Combine ouzo, lemon juice and cayenne in a large baking dish. Add shrimp and gently toss. Cover and refrigerate for 1 1/2 to 2 hours. Pat the shrimp dry with paper towels.

In a large skillet, heat 2 Tbsp. olive oil over medium heat. Add half the shrimp and cook over high heat until golden and just cooked, about 2 minutes. Season with salt and pepper and transfer to a warmed platter. Repeat with remaining oil and shrimp.

Serve warm. Makes 6 servings.

Greek Salad

Add extra oil to the salad and squeeze 1/2 lemon over top before tossing. Top with cubes of feta cheese and serve with Garlicky Pita Toasts.

Garlicky Pita Toasts

• 2 8-inch pocketless pita breads
• 2 Tbsp. extra-virgin olive, plus extra for brushing
• 1 large garlic clove, cut in half

Preheat oven to 400°F. Brush pita breads on both sides with olive oil and bake on the oven rack until golden, about 8 minutes. Rub the toasts on both sides with the garlic and let cool.

Cut each pita into 6 wedges and serve with Greek salad. Makes 12 pieces.

Lamb Souvlaki, Rice, Roasted Potatoes, Tzatziki

Rethread lamb souvlaki onto wooden skewers and serve on a platter with limes and lemons. Add 1 cup green peas to the rice. Squeeze some lemon over tzatziki.

When to serve it

For a casual Saturday night supper.

What to serve with it

Sip ouzo with the appetizer.

What to do with leftovers

Reheat the lamb, rice and potatoes, or serve at room temperature and toss into salad for lunch the next day.

Wine matches to try

Bollini 2008 Pinot Grigio, Trentino-Alto Adige, Italy

Trivento 2007 Amado Sur Malbec Bonarda Syrah, Mendoza, Argentina