This week's meal includes Greek Chicken, Kalamata Olive Focaccia, Spinach Salad with Feta Cheese, and Pumpkin Cookies with Brown Butter Icing.
The Greek Chicken is prepared with rosemary, thyme, garlic, lemon, oregano, and coriander. 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 Kalamata Olive Focaccia is my favorite focaccia bread topped with kalamata olive and oregano. It's perfect for soaking up all the pan juices from the chicken.
The Spinach Salad with Feta cheese has a very flavorful Greek vinaigrette made with red wine vinegar, lemon juice, fresh garlic, oregano, and olive oil. The salad is topped with feta cheese which adds a slight creaminess and saltiness to the salad.
The Pumpkin Cookies with Brown Butter Icing are soft cake-like cookies with plenty of pumpkin spice flavor. They are topped with brown butter icing. The brown butter is nutty and the perfect complement to the pumpkin cookies. You'll love them.
Next week I will be taking the week off to travel to Maine with my wife, Maggie. We are celebrating our fifth wedding anniversary. I will be eating tons of great east-cost food and getting inspiration for Valentine Kitchen. I'll be back the following week with a vegetarian meal for October!