This past week was a greek and mediterranean foods week. We had our favorite Brick Chicken, a new lamb dish based on this roasted, stuffed lamb concept, but using the leftover grape/port reduction from this recipe, which has been taking up valuable freezer space. Regardless, the lamb didn't turn out all that exciting.

We also had Shrimp Saganaki using some leftover red sauce from a recent Italian Week with a mix of fresh shrimp and fresh rock shrimp from Eastern Market.

The rest of the week was mainly dealing with all the leftovers in pita-sandwich form, and a greek salad night.