SC - breakfast, campfoods

[Mark Harris]

> 
>      I am doing my first feast in September at Mooneschadowe Guardian.  I 
>      want to use a mediterranean theme but I am having a hard time with 
>      vegetables.  I am planning to do a marinated fresh vegetable platter 
>      as a first course but I haven't been able to find a vegetable dish I 
>      like to put with either of my meat courses. (Lamb meatballs with a 
>      yogurt sauce and chicken in a lemon sauce)

How about vegetarian dolmas?  Figs and dates?  Olives.  Olive salad?

  I'm considering using a 
>      greek style salad (olives and feta) between the two meat courses to up 
>      the green content of the feast (as well as provide some coolness to 
>      the meal - it's hot here in September!).  Does anyone have any other 
>      ideas?  I really want to stick to things that would have been eaten in 
>      that region.  About the only other things I'm considering are a 
>      chick-pea dish or a spinach dish but I'm afraid there may be some 
>      hesitation on the part of the populace.  Thanks!
>
Try hummous with toasted pita.  How period is falafel?  There are many eggplant 
salads and dips.  Maybe grilled vegetables.  (I don't know of a period recipe for
grilled veggies but having lived in Sicily for quite a while I know they are very
popular.)

I'm sure there are others on this list who could help you more with period 
recipes.  As I said, this is just from expirience in the modern-day Med.

Yers,

Gunthar 

      
>      Also, because of a shift in jobs I missed about 3 1/2 weeks of cooks 
>      list.  Talk about withdrawal!!  How can I get the digest from the 
>      period I missed?
>      
>      Mercedes
>        
>