DINNER PARTY

     I guess you could say I am pretty excited spring is here. I can't stop barbequing! It also seems that we are nearing the end of our stash of pork because all I have left are the cuts that I've been saving for special occasions (like the ribs we bbq'd the other day). I've been excited to use one of our big shoulder roasts for souvlaki. The return of one of our friends who'd been away for 9 months seemed a good reason to celebrate and break into that roast. The minute the skewers hit the grill I was transported back to Greece, the smell filling me with memories of sitting in a seaside tavern enjoying souvlaki on the beach.

PORK SOUVLAKI

1 organic pastured pork shoulder roast, cut into 1"cubes

1 organic lemon

1/4 cup organic olive oil

1-2 Tbsp dried Greek oregano

2-3 cloves organic garlic, grated

sea salt and pepper

Method:  In a large bowl, combine all the ingredients except the salt and allow to marinate for no more than two hours. While the meat does it's thing, soak about 28 wooden skewers in warm water. When the time is up, salt the meat well and skewer it onto the sticks. You may want to salt them lightly once they are made too, as souvlaki tastes really good with salt. Light a charcoal BBQ, and when ready cook the souvlaki until the meat is no longer pink. Serve with Greek Lemon Potatoes and  Greek Salad.

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GREEK SALAD

"Maroulosalata"

1 large head organic romaine lettuce, cut into very thin strips

4 organic green onions, cut finely

1/2 bunch organic dill, chopped finely

1 package organic feta cheese

organic extra virgin olive oil

juice of 1/2 organic lemon

sea salt and pepper

Method: In a large salad bowl combine the lettuce, onion, dill and feta.  Drizzle with some olive oil and the lemon juice. Sprinkle with sea salt and pepper. Toss and serve.

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