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.