BY ANNE LIVINGSTON
[twocolumns]
It’s the time of year we’ve been waiting for, with sun-soaked days and breezy evenings. Just for a minute, the Northwest feels almost like the Mediterranean. Markets burst with riches, and we fill our bags eagerly, dreaming of ways to use heirloom tomatoes, sweet peppers, zucchini, cucumbers, and even our state vegetable, Walla Walla sweet onions.
With produce as luxurious as this, we only need the simplest recipes to feature the beloved flavors of summer. Generous squeezes of lemon, plenty of garlic and olive oil, and heaps of fresh herbs produce the sort of culinary alchemy the Greeks have known for centuries.
Greek food lends itself to the outdoors, whether it’s a camping adventure or a cookout at Golden Gardens. Enjoying skewered souvlaki, herbed tzatziki, lemony roasted potato wedges, and grilled vegetables tossed into a crisp salad feels extraordinary yet uncomplicated. Dessert need be nothing more than melon slices, a juicy peach, or a handful of cherries.
To make this meal mobile, pull out the cooler and stock it with a sealed container of tzatziki, two zippered bags filled with marinating meat and veggies, and a few foil packets filled with pre-baked potatoes to re-warm on the coals or grill. Pack a few remaining ingredients, some skewers, long tongs, and a camping grill, and head out to the great outdoors—and an equally great meal.[/twocolumns]
RECIPES
Shopping List
1 and 1/2 to 2 pounds pork tenderloin (one medium or two small tenderloins) or other meat
1 head romaine lettuce
1 small bunch parsley
1 pint cherry tomatoes
1 small, sweet onion, such as Walla Walla
1 pound zucchini
1 pound bell peppers, various colors (or 1 pound mini peppers)
6 medium russet potatoes
1 English cucumber or 2 small cucumbers (about 3/4 pound total)
3 lemons
2 heads of garlic
2 teaspoons fresh thyme or 1 teaspoon dried thyme
Fresh oregano, for garnish (optional)
1/2 cup chopped mint and/or dill, plus more for garnish
2 tablespoons chopped fresh rosemary
1 vegetable bouillon cube (Rapunzel brand recommended)
1 cup crunchy croutons
2 cups Greek yogurt
4 ounces feta (optional)
3/4 cup black olives (such as Kalamata or oil-cured Beldi)
1/2 cup dry white wine, such as Pinot Grigio
From Your Pantry
Olive oil
Sea salt
Pepper
Dried oregano leaves
Red or white wine vinegar