Souvlakia

Marinade:
1 c thinly sliced red onion
4 Tbsp olive oil
3 tsp fresh lemon juice
3 tsp chopped fresh flat-leaf parsley
1/2 tsp dried oregano
2 bay leaves

4 chicken breasts, sliced into strips
wooden skewers, soaked for about an hour

Combine first 6 ingredients in a large zip-lock bag; add chicken. Marinate in fridge for a few hours, turning occasionally. Prepare grill. Remove chicken from bag and discard marinade. Thread chicken strips onto skewers; sprinkle with salt and pepper. Place skewers on grill and grill til done, turning once. Serves 8 as an appetizer.

Serve with Tzaziki sauce:
Combine greek yogurt, shredded cucumber, minced garlic, chopped fresh mint and salt to taste.

Pasta with Tomatoes, Kalamata Olives and Feta

3 tomatoes, seeded and cut into 1/2-inch pieces
1/2 c Kalamata olives, pitted and halved
4 oz crumbled feta cheese
3 Tbsp drained capers
3 Tbsp fresh chopped flat-leaf parsley
3 Tbsp fresh chopped parsley
3 Tbsp fresh chopped chives
1/4 tsp salt
1/4 tsp ground black pepper
3/4 lb spaghetti (or your favorite shape)
6 Tbsp olive oil
3 cloves garlic, minced

In large bowl, combine tomatoes, olives, feta, capers, parsley, basil, chives, salt and pepper. Heat the olive oil over moderately low heat. Add garlic and cook, stirring for about 1 minute. Cook pasta until just done, about 12 minutes. Drain. Add cooked pasta and garlic oil to the tomato mixture and toss. Garnish with additional herbs.