A few weeks ago, we were leaving our friend’s apartment and she offered us a few springs of fresh oregano from her garden. Obviously, I accepted. Ever since I started my little indoor herb garden, I am convinced that there is nothing more convenient and delicious than having whatever amount of fresh herbs that you need at the ready. I never grew oregano though. I didn’t think I would use it often enough to merit it a spot on my small herb table. I was very pleased to leave with my little gift and made sure to stick the sprigs in a small cup of water in the fridge to stay fresh while I decided what to do with it. That night, I went to the store to buy the reddest tomatoes, crispest cucumbers and the best goat’s feta (which we are now completely obsessed with) that I could find. If I didn’t live with an olive hater, I would have grabbed some of those too. With all of those lovely, summery ingredients, I made a simple Greek salad. It was so good that it has become a weekly staple for us ever since, which is saying something because that rarely happens around here.
It took me a very long time to realize that I should make spanakopita at home. It’s one of those things that is so easy to replicate in a successful way but it just never crossed my mind. I committed to making it and bought tons of spinach and then couldn’t find the phyllo dough anywhere. I don’t know why it was so difficult to find. I suspect that most of the places that I went to had it but that it was hidden somewhere in the frozen section and I just kept walking past it over and over again. Eventually though, a helpful employee pointed me to the right aisle and I was off on my spanakopita adventure.
I love tzatziki. It’s the perfect combination of garlicky, creamy, fresh goodness that’s just being asked to be eaten by the spoonful. While I think that my tzatziki is pretty killer on its own, I can’t get away with eating a bowlful of it for dinner. The first thing I think of when I think of tzatziki is a vegetarian gyro, and I figured, why not make the pita from scratch as well. I have debated making pita from scratch in the past. For some reason, when we lived in Vancouver I couldn’t find what I consider to be ‘normal’ pita anywhere (the thin kind that doesn’t have tons of bread in the middle). Instead we just went pita-free for a couple of years.