Mediterranean Meal

Transport your family and friends to an island abroad with this Greek-inspired spread and soothing tablescape. The uncomplicated elegance of both the food and the setting will have guests dreaming of blue skies and even bluer waters. place setting A simple place setting can make an impressive statement. Fold a napkin, and layer it between white dinner and salad plates. Accent with stemless wineglasses and sleek flatware to finish the look. party favor Transform everyday spice jars into place markers by personalizing them with standard labels. Fill jars with Mediterranean Spice Mix, and wrap with jute. centerpiece Create instant ambience with this chic centerpiece. Line the table with tall white lanterns staggered with shorter glass tea lights. Place palm fronds in recycled glass bottles set atop colorful fabric runners. table linens Create unique table linens by reclaiming remnant fabrics or purchasing new fabric by the yard. A mix of Waverly® fabrics coordinates this tablescape; the table runners are Chippendale Fretwork in Mist, #671641, and the napkins are Gingham Zipper in Glacier, #650810. Three runners are used to comfortably house the six place settings. twinkling tea lights Take tea lights to the next level with a little colored water. In a separate vessel, tint water with food coloring, and pour into glass globe tea light holders. Customize with different colors for any occasion. Grilled Lamb and Vegetable Kabobs Makes 6 servings Prep: 25 minutes, Stand: 20 minutes, Grill: 18 minutes

• 1 (3-pound) boneless leg of lamb or beef sirloin tip roast, cut into 2-inch cubes
• 2 tablespoons Mediterranean Spice Mix (recipe below)
• 1 cup olive oil vinaigrette, Wish-Bone®
• 12 (16-inch)skewers
• 6 large whole mushrooms
• 3 red, orange, green, or yellow bell peppers, cut into 2-inch squares
• 1 red onion, cut into 6 wedges
• 1 (14-ounce) can whole artichoke hearts, rinsed and drained, Vigo®
• 2 teaspoons sea salt
• 2 teaspoons ground black pepper

1. In a shallow baking dish, place meat. Sprinkle with spice mix, tossing to coat. Drizzle with vinaigrette. Let stand for 20 minutes. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°). 2. Remove meat from marinade, discarding marinade. Thread meat onto 6 skewers. Thread vegetables onto remaining 6 skewers. Sprinkle kabobs evenly with salt and pepper. 3. Grill lamb kabobs, covered with grill lid, for 3 to 5 minutes on each side, or until desired degree of doneness. Grill vegetables, covered with grill lid, for 2 to 4 minutes on each side, or until crisp-tender. Mediterranean Spice Mix Makes 6 cups Prep: 5 minutes

• 1 cup dried rosemary
• 1 cup dried marjoram
• 1 cup dried oregano
• 1 cup coarse sea salt, Morton® 1 cup granulated garlic
• 1 cup coarsely ground black pepper

1. In a medium bowl, stir together rosemary, marjoram, oregano, salt, garlic, and pepper. Store mixture in an airtight container. Baked Feta with Lemon and Herbs Makes 6 servings Prep: 10 minutes, Bake: 30 minutes

• 2 (8-ounce) blocks feta cheese, Athenos®
• 1⁄4 cup olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper 1 lemon, sliced and divided
• 1 orange, sliced and divided Fresh rosemary, oregano, and parsley
• Garnish: fresh rosemary, oregano, and parsley
• Assorted pita chips
• Mini pita bread rounds, Toufayan Pitettes®

1. Preheat oven to 350°. In a small ovenproof dish, place blocks of feta, and drizzle with olive oil. Sprinkle with salt and pepper. Top evenly with half of lemon and orange slices. Arrange rosemary, oregano, and parsley around cheese. 2. Bake for 25 to 30 minutes. Top with remaining half of lemon and orange slices, and garnish with additional fresh rosemary, oregano, and parsley, if desired. Serve with assorted pita chips and pita bread rounds. Lemon and Dill Rice Makes 6 servings Prep: 20 minutes, Stand: 30 minutes

• 3 cups instant white rice
• 3 cups water
• 1⁄2 cup pine nuts
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1⁄4 cup chopped fresh dill
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper 1 teaspoon ground cumin
• 1 (3.5-ounce) jar capers, drained Garnish: fresh dill sprig

1. In a large microwave-safe bowl, combine rice and 3 cups water. Microwave, covered, on High for 10 minutes. Let stand for 30 minutes. 2. In a small nonstick skillet, heat pine nuts over medium-low heat, stirring frequently, for 4 to 5 minutes, or until toasted and fragrant. 3. In a small bowl, whisk together lemon juice, oil, dill, salt, pepper, and cumin. Pour over rice, stirring gently to combine. Add capers and pine nuts, tossing gently to coat. Garnish with dill sprig, if desired. Greek Salad Makes 6 servings Prep: 20 minutes  

• 1 (8-ounce) block feta cheese, thinly sliced (18 slices), Athenos®
• 18 grapetomatoes,halved
• 1 English cucumber, thinly sliced (24 slices)
• 36 pitted kalamata olives
• 6 pepperoncini peppers (optional)
• 6 tablespoons red wine vinaigrette,Ken’s Steak House®
• Garnish: fresh oregano sprigs

1. On each of 6 salad plates, arrange 3 feta slices, 6 tomato halves, 4 cucumber slices, 6 olives, and 1 pepper, if desired. Drizzle each with 1 tablespoon dressing. Garnish with oregano sprigs, if desired. Honey-Pistachio Mini Cheesecakes Makes 30 mini cheesecakes Prep: 15 minutes

• 1 (24.2-ounce) container ready-to-eat cheesecake filling, Philadelphia®
• 2 (1.9-ounce) packages mini fillo shells, thawed, Athens®
• 1 cup chopped pistachios
• 1⁄4 cup honey
• 1⁄8 teaspoon ground cinnamon

1. Place 1 teaspoon of cheesecake filling into each fillo shell. 2. In a medium bowl, combine pistachios, honey, and cinnamon. Top cheesecakes evenly with pistachio mixture. Refrigerate until ready to serve.