The Garides Saganaki turned out to be amazingly tasty! I made a few changes to the recipe-- added organic oyster mushrooms from the Wakarusa Valley Farm in Lawrence, kalamata olives, and a little Greek oregano. I didn't have Aleppo pepper so I used crushed red pepper flakes as the recipe suggested. It did give it a little heat but it seemed to blend really well with the other ingredients.
The majority of the ingredients I used were from The Merc and are organic.
On the side, I served organic wheat pita bread made at the Jerusalem Cafe & Bakery out of Kansas City. I topped it with organic Tzatziki (yogurt cucumber dip) made at the Mediterranean Market & Cafe in Lawrence, organic tomatoes, kalamata olives, a few slices of organic red onion, and a little salt and pepper.
Give Garides Saganaki a try. You won't be disappointed!
awesome, baby! you totally rock! it was crazy how good this was. if you cooked like this every night i think i would bear your children.
ReplyDeletelol! you crack me up! i'm glad you liked it, baby! i'll put this in our regular rotation.
ReplyDeleteWow, Brita, you're quite the gourmet cook! It sounds like a lot of fun, making new recipes, substituting a few minor ingredients here and there, until it becomes your very own recipe. You'll definitely have to compile you own cookbook. Keep on cooking and sharing!
ReplyDeleteLove you, Mom
thank you, mom! i feel like i'm far from being a gourmet cook though. :-) i wish you lived closer so you could help test taste these recipes i'm trying. love and miss you!
ReplyDeleteWow, Brita, I'd sure love to taste all these dishes. The next time you come to SC, I'll pass the apron on to you, and you can do the cooking! Sounds like a good plan, huh? LOL
ReplyDeleteI miss you! Love, Mom :O)
wow! this is great :)
ReplyDeleteThanks! Let me know if you try the recipe. I can't wait to see you!
ReplyDelete