Greek Chicken with Olives and Artichokes

3 tablespoons olive oil

12 chicken drumsticks (4 lbs)

1 medium white onion, chopped finely

3 cloves garlic, crushed if using

1½ tablespoons finely grated lemon peel

1½ cups chicken stock

½ cup dry white wine

12-ounce jar marinated artichokes, drained, quartered

1 lb dried orzo pasta

3 tablespoons finely chopped fresh oregano

1 cup pitted Kalamata olives

1½ tablespoons finely grated lemon peel

¼ cup fresh lemon juice

1 Heat half of the oil in large heavy-bottomed pot; cook drumsticks, in batches, until browned all over. Remove chicken from pot and set aside.

2 Heat remaining oil in same pot; cook onion and garlic, if using, stirring until onion softens. Add 1½ tablespoons of lemon peel, stock, wine and artichokes; bring to a boil. Return drumsticks to pot, reduce heat; simmer, covered, 20 minutes. Uncover; simmer, about 10 minutes or until drumsticks are cooked through.

3 Cook orzo in pot of boiling salted water, uncovered, until just tender; drain.

4 Remove chicken from pot; stir in oregano, olives, 1½ tablespoons of lemon peel and lemon juice into sauce. Serve chicken with sauce on orzo.

Serves 4

Apple Purses

⅓ cup unsalted butter

⅔ cup brown sugar

4 baking apples i.e. spy's, pink lady, peeled, quartered and cored

1 teaspoon grated lemon rind

½ teaspoon cinnamon

1 teaspoon ginger

½ package frozen puff pastry (sheets)

1 egg, beaten with a pinch of salt

1 Preheat oven to 400F

2 Combine butter and brown sugar in a skillet over medium-high heat. Add apples and cook until sauce is caramelized and apples are cooked, about 10 minutes. Add lemon rind, cinnamon and ginger. You will have about 2 cups of cooked apple.

3 Cut puff pastry sheet into 4 5x5-inch squares. Place pieces on ungreased baking sheet, divide apples among them. Bring up the 4 corners and seal with beaten egg. Brush the entire pastry with egg mixture.

4 Bake for 15 to 20 minutes or until pastry is golden. Cool 10 minutes, then serve with ice cream.

Serves 4

Baked Fish Fingers with Greek-Yogurt Dip

¼ cup all-purpose flour

2 eggs

2 cups cornflakes, crushed (crush cornflakes by placing them in a bag and smashing with a rolling pin)

3 tablespoons chopped fresh dill

½ teaspoon salt

14 ounces cod (if frozen let thaw)

½ cup fat-free plain Greek yogurt

2 tablespoons finely chopped dill pickles

2 tablespoons finely chopped fresh dill

Oil cooking spray

lemon wedges optional

1 Preheat oven to 450F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with 1 tablespoon fresh dill and salt in a third dish.

2 Pat fish dry with paper towels. Cut into long sticks, approximately 15 pieces. Dip each piece first in flour, then in eggs, then in cornflake mixture. Lay on baking sheet. Light spray tops with oil.

3 Bake in centre of oven until golden brown, flipping halfway through, about 10 mins. (Total cooking time 20 mins.)

4 Stir yogurt with pickles and remaining fresh dill in a small bowl. Serve alongside fish fingers and garnish with lemon wedges.

Serves 3 - recipe can be doubled