what is a good main dish to go with.......?

I'd get some hummus and pita bread and then grill some chicken. Marinate it with some greek salad dressing. If you can't find dressing, take some red wine vinegar, olive oil, fresh mint leaves, sea salt, fresh cracked pepper and some lemon juice to make the marinade.

Greek Main Dish

You can make a nice pork roast with potato's,I like to put something in the oven and consecrate on other thinks.

Roast chicken is also good with lemon potato's.

Salmon also is very good and easy to do on the B.B.Q or oven.

For salmon here is what to do.Get a fillet and cut it in individual portions.

Season with salt,pepper and garlic powder.

Put aluminum foil on the BBQ oil it very well and adjust heat to medium..

If your salmon has skin oil it very well and place it on the foil.

You need 10-12 min.of cooking time it is done when you move the fish and the skin stays on the foil.

Make a delicious sauce with olive oil,lemon juice and a little prepared

mustard,mix very well and pour over fish,decorate with capers and serve with your Greek salad.

A nice rice is also good with this meal.

You will do well and just the fact that you are doing all this ,they will be very happy. For more Greek recipes go to my site.

A simple main dish would be grilled chicken breast marinated in italian (or maybe some kind of greek) dressing. It's super easy and always tastes great

Fruits. Bananas are my favorite. btw did you know that tomatoes are the #1 selling fresh fruit? true beans

Do they (or you) like ham? If so I've got a super simple recipe for a slow cooked ham that is delicious. Check out the link to my blog in the resource section for the recipe. Best of luck with your dinner!

I also think chicken is a safe bet, either baked or marinated/grilled.

Dessert: fresh fruit compote and pound cake.

marinated chicken kabobs served with tzatziki sauce

Hi there,

Here are a couple a couple dessert and main dishes to choose from to serve with your greek salad!

Moussaka with Eggplant:

5-6 medium Globe eggplants (about 5-6 pounds)

sea salt

olive oil

4 medium onions, chopped

2 1/2 pounds of ground beef (or lamb)

3 cups of chopped ripe tomatoes with juice (or canned tomatoes)

3 cloves of garlic, minced

6-8 whole cloves

1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)

1/8 teaspoon of ground allspice

2 bay leaves

1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)

1 cup of breadcrumbs

1/2 cup of dry red wine

3 tablespoons of tomato paste

freshly ground pepper

béchamel with cheese* or 6 cups of basic béchamel**

Preparation:

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set aside uncovered until ready to use.

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350F (180C).

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Bechamel Sauce with Cheese:

2 cans of evaporated milk (14.5 ounce cans)

8 tablespoons of cornstarch (or cornflour)

4 cups of water

2 eggs, beaten

1/2 cup of grated kefalotyri cheese (or pecorino)

1 tablespoon of butter-flavored vegetable shortening or butter

1 teaspoon of salt

pinch of grated nutmeg

Preparation:

In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter. Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.

Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).

Storage & Reheating

Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature.

Grilled Beef Kabobs (souvlaki Mosharisio):

2 1/2 pounds of beef shank, cut in large cubes

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/2 - 3/4 teaspoon of Greek oregano (rigani)

1 1/2 tablespoons of olive oil

3/4 tablespoon of red wine vinegar

2 medium tomatoes, quartered

1 medium onion, quartered

1 bell pepper, seeded, cut in chunks

3 tablespoons of olive oil

juice of 1 medium lemon

Preparation:

Rinse the pieces of meat thoroughly to remove any debris, and drain for 15 minutes.

Combine the oregano, salt, and pepper in a small bowl. Sprinkle the meat with the seasonings, and add oil and vinegar. Use hands to mix and coat all pieces of meat.

Thread skewers (I

Greek Lasagna

CDKitchen http://www.cdkitchen.com/

Category: Lasagna

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:

12 ounces Lasagna noodles

1 large leek, chopped

5 Scallions, chopped

1/3 cup Chopped fresh dill

1 cup Low-fat cottage cheese

4 Eggs, beaten

3 tbs Whole wheat flour

1/4 cup Vegetable stock

1 large onion, chopped

1/2 cup Chopped fresh parsley

1 1/2 pound Spinach, steam and chop

1 cup Crumbled feta cheese

3 tbs Butter

2 1/2 cups Skim milk

1/4 cup Grated Parmesan cheese

Directions:

Cook lasagna noodles in boiling water until al dente. Drain and rinse under cold water until cool. Spread out flat and cover so they do not dry out. Place stock in skillet, add leeks, onions and scallions. Cook over low heat until soft, but do not brown. Add parsley and dill, stir until the parsley is wilted.

Drain spinach and press out excess moisture, stir into onion mixture and set over heat for a minute or two to drain any remaining moisture. Turn into bowl and add cottage, cheese, feta and eggs. Melt butter in skillet, stir in flour and continue stirring over low heat for 2-3 minutes, gradually add milk, stirring until sauce thickens. Stir in Parmesan cheese, remove from heat. Place 1/2 cup of white sauce in bottom of a 9x13 pan. Add a layer of noodles (1/4 of noodles) and spread 1/3 of spinach mixture over noodles. Repeat layering twice, top with remaining noodles, top with remaining white sauce. Bake for 25 minutes at 350 F. Allow to stand 15 minutes before cutting into serving size pieces.

Zesty Chicken Oregano (Kotopoulo me Riganates Skaras)

1 (2 1/2 to 3 pound) broiler- fryer chicken, cut up

1/2 cup olive oil or vegetable oil

1/4 cup lemon juice

2 teaspoons dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, chopped

Lemon slices

Place chicken in ungreased 13 x 9-inch baking pan. Mix remaining ingredients except lemon slices; pour over chicken. Bake uncovered at 375 degrees F, spooning oil mixture over chicken occasionally, 30 minutes.

Turn chicken; cook until thickest pieces are done, about 30 minutes longer. Garnish with lemon slices.

Yields 6 to 8 servings.

Baked Cod Greek Style

1 pound cod fillets

3 tablespoons all purpose flour

2 tablespoons olive oil

1 cup feta cheese crumbled

1 onion chopped

3 cloves garlic minced

1 large sweet green pepper chopped

1 can -- (19 oz) tomatoes

-- undrained

1/2 cup pitted black olives

1/2 teaspoon dried oregano

1 pinch hot pepper flakes

1 pinch sugar

2 tablespoons parsley minced

salt pepper to taste

1. Cut cod into serving size portions. Pat dry and dredge lightly in flour.

2. In non-stick skillet, heat half of the oil over medium-high heat.

3. Brown cod lightly on both sides and arrange in a 8" square baking dish. Sprinkle with Feta.

4. Pour remaining oil into skillet and sauté onion, garlic and green pepper until softened.

5. Add tomatoes, crush with fork, add olives, oregano, pepper flakes, and sugar.

6. Bring to boil, reduce heat to medium-low and simmer, stirring often until thickened.

7. Add parsley, season with salt and pepper to taste, and spoon over fish.

8. Bake for 15 minutes at 375F

Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time

Milk Pie (Galaktoboureko)

6 eggs

3/4 cup honey

1 1/2 cups cream of wheat (rice flour or fine semolina may also be used)

7 cups milk

1 tablespoon lemon juice

3 tablespoons butter

1 1/2 pounds pastry sheets (phyllo)

Vegetable or butter spray

Syrup

1 1/2 cups honey

1 cup water

1 tablespoon lemon juice

Beat the eggs with the sugar until thick. Add milk, cream of wheat and flavoring. Cook over low heat until mixture thickens stirring continuously. Remove from heat; add 3 tablespoons butter.

Coat a 9 x 13 x 2-inch baking pan with cooking/butter spray and lay 2/3 of pastry sheets, spraying each with butter spray. The edges of the pastry sheets should come up above the top of the pan. Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the mixture. Cover with the remaining pastry sheets, spraying between each sheet. Spray top. Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water. Bake in a moderate oven for 45 minutes. Allow to cool.

Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over galaktoboureko. Can be served warm or cool.