• Cinnamon Chicken (Kota Kapama)

8 pieces chicken4 tablespoons butter1/4 cup extra virgin olive oil1 1/2 cups finely chopped onions1 teaspoon finely chopped or minced garlic6 fresh garden tomatoes or 1 cup chopped, drained, canned plum tomatoes2 tablespoons tomato paste1/2 cup chicken stock1 (4−inch long) cinnamon stick Freshly−grated Parmesan cheese Grind some sea salt and black pepper over the chicken pieces. Heat the butter and olive oil over moderate heat in a sauté pan, and brown the chicken pieces. Transfer them to a plate. Pour off all but a thin film of fat add the onions and garlic. Cook and stir for a few minutes until the onions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper. Bring to a boil, and then return the chicken to the pan and baste it thoroughly with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes. Serve with white or brown rice or pasta. Spoon the tomato sauce over the chicken and rice or pasta. Sprinkle with Parmesan cheese if desired.

• Greek Pasta Sauce

2 tablespoons olive oil2 cups chopped onions2 cloves garlic, minced2 small bunches fresh spinach, washed well, large stems removed, and coarsely chopped1/2 cup sliced pitted black olives (preferably Greek olives, such as kalamata) Juice of 1 lemon1/2 pound feta cheese, crumbled Pepper to taste1 pound cooked penne or other short thick pasta Heat olive oil in large skillet and cook onions and garlic over medium heat until translucent. Lower heat and add spinach and cook, covered, until wilted, but still green. Add chopped olives, crumbled feta cheese, pepper and lemon juice. Stir in cooked pasta and serve.

• Greek Salad Dressing

3/4 cup olive oil1/4 cup red wine or white vinegar1/2 teaspoon salt1/4 teaspoon oregano1/4 teaspoon freshly−ground black pepper Put all ingredients in small jar; shake thoroughly. Chill before serving.

• Tzatziki (Greek−Turkish)

4 cucumbers3 cloves garlic, peeled and minced1 tablespoon olive oil Salt and pepper, to taste2 cups yogurt, or yogurt and sour cream mixed Peel and seed the cucumbers, and put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running. In a small bowl, mash the garlic with the olive oil, salt and pepper. Stir in the cucumbers and yogurt. Chill, covered, for 1 hour or more. Serve as a dip with crackers or raw vegetables.