Dinner Menu: Pasticcio and Salata Meze

I’m planning on making a cream of chicken soup today. I wanted a rich, creamy soup and that is where I settled. I haven’t made it before, so if it turns out, I’ll post recipe and photos. If not, you’ll never know it happened. LOL.

For this week’s dinner menu, I went with a recipe that was completely out of my experience when I first tried it. Cinnamon and nutmeg in macaroni and cheese? Never!  It soon became one of my favorite recipes because the flavors are so rich, layered and exotic. Paired with an equally flavorful salad, this menu adds a little Greek to the week.

On the board tonight:

  1. Pasticcio
  2. Salata Meze
  3. Chopped Apples w/honey & walnuts over ice cream

Pasticcio

  • 7 oz dry ziti
  • 3/4 lb lean ground beef
  • 1/2 onion, chopped
  • 14 oz can diced tomatoes
  • 1/2 to 1 tsp salt
  • 6 oz grated parmesan/Romano mix
  • 1/8 tsp cinnamon
  • 1 1/4 cup milk
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/8 tsp nutmeg

saucepan & skillet

8×8 glass baking dish, greased

Cook ziti according to package directions, drain well. Sauté onions, add beef and cook until beef is browned. Stir in tomatoes & salt. Layer 1/2 ziti in baking dish; add beef mixture and then 1/2 of the cheese, sprinkle cinnamon over cheese. Add remaining ziti. Beat eggs, milk & butter together. Pour over ziti mixture, top with remaining cheese. Bake at 350° for 35 minutes, until center is set. Sprinkle with nutmeg.

Salata Meze

  • 8 oz green beans
  • 2 small zucchini sliced
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano, crushed
  • 1/2 tsp crushed garlic
  • 1 red onion, sliced in rings
  • 6-12 cherry tomatoes, sliced in half
  • lettuce leaves
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese

saucepan & serving bowl

Add beans, cauliflower and zucchini to water in saucepan, bring to a boil. Simmer on med-low for 3-5 minutes until vegetables are tender-crisp. Rinse with ice water & drain well. Mix oil, lemon, honey & spices and toss with vegetables, including onions & tomatoes. Layer lettuce leaves in serving bowl, top with vegetable mixture. Garnish with olives and feta.

Chopped Apples w/honey & walnuts

  • 2 apples, finely chopped
  • ¼ cup honey (more as needed)
  • ¼ cup chopped walnuts
  • Dash of lemon juice

Add chopped apples, honey, lemon juice and walnuts to saucepan and heat until honey is melted and coats everything. Let simmer until apples are tender. Serve warm over ice cream.

Shopping List:

  • 7 oz ziti
  • 3/4 lb lean ground beef
  • 1 yellow onion
  • 14 oz can diced tomatoes
  • 6 oz fresh grated parmesan/Romano mix
  • 1 ¼ cup milk
  • 2 eggs
  • 8 oz green beans
  • 2 small zucchini
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano
  • 1/2 tsp crushed garlic
  • 1 red onion
  • 6-12 cherry tomatoes
  • 1 small head bib lettuce
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese
  • Vanilla ice cream
  • 2 apples
  • 1/4 cup honey
  • 1/4 cup chopped walnuts

Also: cinnamon, nutmeg, butter, salt

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  1. Pingback: Friday Recipe Exchange: Pastas and Sauces | What's 4 Dinner Solutions

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