Cooking Floyd: Mediterranean Potluck

April has been a hit-the-ground-runnin' kinda month so far.  We started it off with a Mediterranean-themed potluck.  I was a little worried that people might be intimidated until I looked at a map and saw just how many different countries and cultures had a coast on the Med!  Something for everyone!

One of our non-cooking friends solved the dilemma by going to the olive bar at Krogers, corralling a deli worker and giving her the directive, "If it's Mediterranean put it in a bowl!" thus contributing a nice collection of gnoshes.

I took the opportunity to try a new method of roasting lamb as well as making enough dolmas to satisfy a crowd.  But what surprised me most was the almost immediate decimation of a simple grilled eggplant platter.

Spice Rack Challenge April: Dill

Lettuce Wraps Dolma-Style

Dill?  Really?  In April when it's barely time to sow the seeds?  Why not in July when this tender green herb is at it's fresh, flavorful, fragrant best?  Dried dill is just a ghost of it's summer glory and fresh supermarket dill is expensive, pale, and wimpy.  But I don't call the tune, I just dance to it.

Dolmas, also known as stuffed grape leaves, are a classic Mediterranean food traditionally filled with a lemony herb-infused rice and pine nut mix, sometimes including a little meat and sometimes not, gently simmered in olive oil, lemon juice, and water and served warm or cold.  When I was doing the festival circuit a container full of dolmas, a mini loaf of good bread, a chunk of cheese, and whatever fruit was in season was my favorite pack-along lunch.