mediterranian

It has been snowing all day today and I couldn't help thinking about the summer with a little bit of nostalgia. I decided to perk myself up by cooking a dish I enjoyed very much during my vacation in Afythos - Shrimp Saganaki. The word saganaki refers to the single-serving frying-pan it is cooked in. I do not own such dish, so I cooked it in shallow ramekins. Here it is.

This recipe is great. You can cook the cutlets really quickly outside on the barbecue or roast them in the oven. Either way, the result will have incredible taste and flavor.

My regular Friday visit to the market resulted in a couple of pounds of zucchini from Greece, red and green cayenne peppers from Turkey and a bunch of fresh dill from a local farmer lady. And since the snow is finally gone and it smells like spring outside, I decided to cook a light spring meal to celebrate the awakening of nature - zucchini stuffed with vegetables.