Psites Patates kai Piperies -- Roasted Potatoes and Peppers

Simplicity is best more often than not, especially when it comes to cooking. Even though I am extremely detail-oriented and a stickler for getting things just right, I'm not a big fan of elaborate dishes, eccentrically plated with extreme care -- dinner parties at this household are pretty much always served "family-style," just like our everyday meals.

These potatoes and peppers are characteristic of the type of dish I might serve. It couldn't be a simpler dish, but believe me there is no loss of flavor. I use some white potatoes, fairly small in size, which I quarter or cut in thirds and leave unpeeled. The potato skins--in my humble opinion--add a great amount of flavor. I toss the potatoes with large chunks of red and green peppers, plenty of Greek olive oil, coarse sea salt, freshly ground pepper, paprika and a dash of cayenne. Toss the baking dish into the oven and let the potatoes crisp up until nice and golden on the outside and soft and creamy on the inside. The peppers roast quite nicely alongside their starchy counterparts. Generously season with another pinch of sea salt once done and this simple side dish goes a long way; the other night I paired it with some freshly caught Porgies I grilled with olive oil, Greek oregano and lemon.

And I can attest to the fact that this side dish is just as good the next day, even better with just a small twist--spoon some into individual ramekins, heat through in the oven, sprinkle with crumbled Feta and set under the broiler until bubbly and browned. I could eat such a dish alone and be extremely satisfied ... but you can easily serve it up alongside roasted chicken, a juicy steak or a succulent pork chop.

Psites Patates kai Piperies -- Roasted Potatoes and Peppers
Makes 6 to 8 servings

8 to 10 small to medium white potatoes, washed well, left unpeeled and cut into quarters or thirds

3 large green peppers, thickly sliced

3 large red peppers, thickly sliced
Coarse sea salt

Freshly ground pepper

1/2 teaspoon paprika

Dash of cayenne pepper

Olive oil

Feta (optional)

Heat oven to 375 degrees. In a large baking dish combine the potatoes, peppers, salt, pepper, paprika and cayenne. Drizzle with enough olive oil to coat all the vegetables and stir everything around to thoroughly mix.

Roast for about 45 minutes or until the potatoes are golden on the outside and fork-tender. Season with additional sea salt and serve hot.

Variation: Spoon the roasted potatoes and peppers into individual dishes and top with crumbled Feta and a spoonful of the oil from the baking dish. Place under the broiler and cook until the Feta is bubbly and slightly browned.

Spetzofai se Kantaifi -- Sausage and Peppers over Kataifi

Spetzofai (sausage and peppers) is a common enough dish but one I don't think I can easily get tired of. It's definitely a rustic dish and one a little less visually appealing than a food blogger might like, but when done right it can be unbelievably flavorful.

I came across this recipe on the Greek Web site Kathimerini and thought it was a great twist to the traditional Spetzofai. Kataifi is typically used in Greek desserts but there are so many savory applications it can be used towards as well (see these Shrimp Wrapped in Kataifi). So, when some friends came by for an impromptu Friday night dinner a couple of weeks ago, I gave this Spetzofai over Kataifi a shot ... and made just a few minor changes along the way.

Since Easter, I feel like we've been on a meat-eating spree and being that summer is here (I can't believe it's already Memorial Day weekend in the United States) it's time to tighten the reins. As such, I used some turkey sausage in this dish and although a much leaner and lighter version, I wasn't disappointed with the results. Saute the sausage with tons of onions, vibrant peppers and juicy tomatoes; layer it on top of some Kataifi (shredded Greek phyllo); top with some cheese and bake until heated through. You really can't go wrong.

Spetzofai se Kantaifi -- Sausage and Peppers over Kataifi

(Adapted from a recipe on Kathimerini.gr)

Serves 6

1/2 pound Kataifi (thawed)

1/3 cup olive oil

1 1/2 to 2 pounds turkey sausage, sliced into 1-inch pieces

2 medium onions, thinly sliced

2 cloves garlic, minced

2 large red peppers, sliced

2 large green peppers, sliced

2 medium/large tomatoes, diced

Salt and freshly ground pepper

Pinch of crushed red pepper flakes

6 ounces graviera (gruyere), cubed

Heat oil in a large skillet; add the sausage and the onions and saute until the sausage is browned. Stir in the garlic and red pepper flakes. Add the peppers and stir well. Pour in the diced tomatoes; cover the skillet and cook over low-medium heat for about 15 minutes.

Meanwhile, heat oven to 350 degrees. Oil a baking dish and layer the bottom of the dish with kataifi (pulling the kataifi apart with your fingers as you go). Drizzle the kataifi with a little olive oil; top with the sausage mixture and add the cubed cheese on top. Bake until the kataifi is golden in color.