I am an especially big fan of Greek food. Greek dishes are known for being simple, yet hearty and robust in flavor.

The Greek menu revolves around fresh produce, liberally doused with the flavors of kalamata olives, feta cheese, olive oil and lemon juice. The climate of Greece is perfect for growing olives and lemon trees and both of them form an important part of Greek cooking. Vegetables like eggplant and zucchini are commonly used.

Garlic, thyme, basil and oregano are standard highlights in Greek food. The famous Feta cheese is a specialty ingredient, but one worth using. With all of these heady flavors, it's easy to keep a menu simple, but special.

I've prepared a Greek style menu for you to try. All of the recipes are quick to put together, with ingredients readily available in the supermarket.

In the past I've mentioned that I like lamb butterflied and cooked on the grill. Grilled lamb is my favorite. In fact, I've never been a fan of roasted lamb, that is, until I found and tried this recipe. Greek Style Boneless Leg of Lamb is one of the best ways I've had lamb prepared.

The recipe itself incorporates much of what I love about Greek food, while still remaining simple. If you happen to have a rotisserie, use that, otherwise, the oven works too.

Serve your lamb with Grilled Eggplant with Tomato and Ricotta, a classic combination of Mediterranean flavors.

I like Tzatziki, a yogurt based dip, which you can serve with bread as an appetizer or dollop it on your plate as a sauce with the eggplant and lamb.

The Greek Seasoning Mix is good on any roasted or grilled meats, so if you like, double the recipe and store it in an airtight jar.

Julia Allen, of Owasco, is a personal chef and owner of A La Carte chef service; Julia can be reached at julia@alacartechef.com

Tzatziki

Yields 2 cups

1 cucumber, peeled, seeded, and chopped finely

2 tablespoons olive oil

2 small cloves of garlic, minced

2 teaspoons sea salt (or to taste), plus 1 pinch

2 cups natural yogurt

Sprinkle the chopped cucumber with a good pinch of salt and let it drain for 1/2 hour in a colander. Squeeze and dry the cucumber a bit with a clean paper towel. Combine with all other ingredients and refrigerate until ready to serve.

Grilled Eggplant with Tomato and Kalamata Olives

Serves 4

2 medium eggplants, sliced

4 tablespoons olive oil

2 boxes of grape tomatoes

1/2 cup pitted kalamata olives, chopped

4 cloves garlic, minced

4 teaspoons capers

6 tablespoons ricotta cheese

Fresh basil leaves

Heat the grill on high. Brush the eggplants with olive oil. Grill on both sides until brown and place them in the bottom of a lightly greased, shallow baking pan, that will fit under the grill. Set aside.

Over medium heat, add some more olive oil to a saute pan and add the garlic. Saute while stirring, until fragrant, about one minute.

Add the tomatoes and cook until they become wrinkled and soften.

Add the olives and capers and heat through.

Remove the pan from the heat.

Cover the eggplant with the tomato mixture and spoon the ricotta over the

tomatoes in little dollops.

Place the baking pan under the grill until the ricotta is heated and lightly browned.

Sprinkle with fresh basil leaves to serve.

Greek Seasoning Mix

Yields 1/4 cup

2 teaspoons dried oregano

2 teaspoons salt

1 1/2 teaspoon onion powder

1 1/2 teaspoon garlic powder

1 teaspoon cornstarch

1 teaspoon black pepper

1 teaspoon dried parsley

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon thyme

Combine all of the ingredients.