| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Greek | Cheese/eggs, Greek, Harned 1994, Nuts, Salads | 1 | Batch |
INGREDIENTS
| 1 | lb | Chestnuts; roasted or boiled |
| 1 | tb | Onion; finely chopped |
| 1 | tb | Fresh parsley or coriander chopped |
| 1 | ts | Fresh sage; chopped |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | c | Yogurt or soft cheese |
| Lettuce leaves | ||
| Lemon wedges |
INSTRUCTIONS
Pound or slice the chestnuts. Mix together with the rest of the ingredients and serve with fresh lettuce leaves and lemon wedges. From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala Publications, Inc., 1984. Pg. 107. ISBN 0-394-74197-8. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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