I whipped this up to go with grilled salmon. It was easy and delicious!

2 parts cherry tomatoes, halved or quartered (depending on size)
1 part chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)

Combine and enjoy!

Delicious and easy ... if you can find fresh chick peas (garbanzo beans).

2 cups fresh garbanzo beans, washed
olive oil to coat pan
pat butter (if desired, for flavor)
1 tbsp lemon juice
1 tbsp water

Heat oil and butter in sautee pan. Add garbanzo beans in a single layer. Add water and lemon juice. Cover. Cook about 4 minutes, or until undersides of bean start to brown and burn. Only shake side to side while cooking.

Pour into a bowl (with oil/juices) and serve. Eat sort of like edamame. Lick fingers.

We really enjoy the vegetarian dolmades (grape leaves stuffed with rice and other sundies) from Eastern Market, and so we thought we'd try and make them ourselves. We found grape leaves at A Litteri, the Italian grocer in the Florida Market. Overall, these were a lot of work and not as good as what we get at the Eastern Market Grocer. Not sure we'll do this again. This recipe is roughly adapted from these (plus looking at the ingredients list at the Eastern Market Grocer!):

http://kalofagas.blogspot.com/2008/02/dolmadakia.html
http://www.epicurious.com/recipes/food/views/Pine-Nut-Dolmades-with-Yogu...
http://www.astronet.gr/static/content/Stuffed_vineleaves_with_rice.html

Makes about 30 dolmades.

Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.