This week's meal includes Greek Chicken, Olive Focaccia, Spinach Salad with Feta Cheese, and Lemon Olive Oil Cake.
The Greek Chicken is prepared with rosemary, thyme, fresh garlic, lemon, oregano, coriander, kosher, and freshly ground black pepper. It's marinated and then roasted, so the meat is full of flavor and moisture, and the skin is brown and crispy. It is served with pan drippings.
The Olive Focaccia is my favorite focaccia bread topped with kalamata olives, oregano, and flaked sea salt. It's perfect for soaking up all the pan juices from the chicken.
The Spinach Salad with Feta Cheese has a flavorful vinaigrette: dijon mustard, red wine vinegar, fresh garlic, dried oregano, and olive oil. The salad is topped with feta cheese, adding a little richness and saltiness.
The Lemon Olive Oil cake is an ultramoist lemon cake with a subtle olive oil flavor. I always use California Olive Oil. I love its flavor. It is iced with lemon icing to add an extra boost of lemon flavor. It's divine! The recipe comes from Yossy Arefi's wonderful book Snaking Cakes.
I hope you enjoy this week's meal as much as I do! Next week's menu is VK Meatloaf, Twice Baked Sweet Potatoes, and White Chocolate Cranberry Bars.