Thursday Night Menu: Greek Edition

I flipped and flopped between Greek Shrimp Pasta and Wash Day Beans and Rice. Finally asked the guys at work which one, and they chose the pasta. Next week I’ll do the beans and rice. So on the board tonight:

1. Greek Pasta w/Shrimp
2. Salad – add some black olives, feta and Greek dressing to continue the theme
3. Greek Style Green Beans
4. Honey of a Pie

Greek Pasta w/Shrimp

• 2 tbsp olive oil
• 2 tsp crushed garlic
• 1 lb shrimp, peeled
• 4 oz. feta cheese, crumbled
• 6 green onions, chopped
• 4 tomatoes, diced
• pepper to taste
• 9 oz. pkg. Fresh linguini

large bowl, 2-quart sauce pan, skillet

In skillet, heat oil & garlic, sauté shrimp until cooked (about 2 minutes). In bowl, toss shrimp with feta, onions, tomatoes, salt & pepper.  Cook pasta, drain and toss with shrimp mix. Serve immediately.

Greek Style Green Beans

• 1 lb fresh green beans, ends snapped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp oregano, crushed
• salt to taste

saucepan and steamer

Steam beans until tender-crisp, add olive oil,  lemon juice, ½ tsp oregano, salt & toss

Honey of a Pie

Crust:

• ½ cup flour
• ¼ cup butter
• ½ tbsp sugar
• 1 tbsp toasted sesame seeds  (stir in a hot skillet, stirring constantly, about 1 minutes until toasted)
• dash of salt

8×8 or smaller baking dish

Mix all ingredient, press firmly onto bottom of baking dish and bake for 5 minutes at 475 degrees.  Cool completely.

Filling:

• 8 oz cream cheese
• 1 egg
• 1/4 cup sugar
• 1/4 cup honey
• 1/4 cup whipping cream
• 1/2  tsp lemon zest
• dash of  ground nutmeg

Beat cream cheese in mixing bowl until creamy.  Add remaining ingredients and beat until fluffy.  Pour into baked pie crust and bake at 350 degrees until firm, about 40 minutes.  Refrigerate until served.

Everything serves 4