Spent the afternoon in the kitchen with Chef Chrstos from Nice ‘n Easy restaurant in Greece! He showed me how to make Aegean Inspired Calamari with Lentils & Farm To Table Green Salad.
http://www.niceneasy.gr/
RECIPES:

Aegean Inspired Calamari with Lentils

Ingredients:
Calamari, cut into rings (1 kg)
Lentils, boiled (300 g)
1 onion, chopped (medium size)
Extra Virgin Olive Oil (100 ml)
White Wine (100 ml)
Balsamic Vinegar (50 ml)
Salt
Pepper

Directions:
Sauté calamari in a hot frying pan, using 50 ml extra virgin olive oil for 2-3 minutes and drizzle with wine. Wait approx. 2 minutes until the fluids are absorbed and then remove the calamari from the pan. In a separate frying pan sauté the chopped onion with lentils, using 50 ml extra virgin olive oil, until onions are soft. Drizzle with balsamic vinegar and add salt and pepper. Serve the calamari on the lentils.

Farm To Table Green Salad

Ingredients:
Variety of Salad Greens (lettuce, iceberg, radicchio, endive, kale or greens of your choice, 500 g)
Cherry tomatoes (150 g)
Feta Cheese (200 g)
Pistachios (100 ml)
Pita bread (2 pieces, chopped)
Extra Virgin Olive Oil (100 ml)
Balsamic Vinegar (100 ml)

Directions:
Discard all bruised and discolored leaves. Rinse and dry all greens thoroughly to give it a crisp and fresh taste. Mix salad greens evenly then add all the ingredients and mix well. The secret to a perfectly tossed salad is simple: use your washed hands.

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