Aegean Wednesday Family Supper

1. FINAL MENU

• Name of the meal: Aegean Wednesday Family Supper
• Cuisine: Greek
• Serve time: 17:00

This meal pairs a lively, quickly-pan‑cooked shrimp saganaki — bright tomato, melty feta and just enough spice for the table’s stated medium base — with crisp-edged Greek-style oven potatoes and a Horiatiki (village) salad for a satisfying, family-friendly spread that delivers contrast of textures and temperatures and is worth sitting down for because every component is timed to arrive at the table fresh and properly finished.

• Shrimp Saganaki (Greek shrimp in tomato-feta pan sauce)
• Greek oven potatoes with garlic, oregano and lemon
• Horiatiki — Greek village salad (dress and toss at service)
• Warm pita (store-bought, warmed)
• Greek yogurt with honey & walnuts (optional) (optional)
• Kid drink: Sparkling pomegranate–orange spritz (non-alcoholic)
• Adult pairing: Assyrtiko (Greek dry white wine), 1 bottle

2. FULLY EXECUTABLE RECIPES

Shrimp Saganaki

Equipment

• 1 large nonstick or stainless sauté pan, 28–30 cm diameter with lid
• 1 medium chef’s knife, cutting board
• 1 small saucepan (optional, to warm wine)
• Measuring spoons, measuring jug (ml)
• Tongs or slotted spatula

Ingredients (serves 4; makes modest leftovers)

• Raw large shrimp, peeled and deveined: 700 g (tail-off)
• Extra virgin olive oil: 30 ml
• Yellow onion: 1 medium (150 g), finely chopped
• Garlic: 3 cloves (9 g), minced
• Red bell pepper: 1 medium (150 g), seeded and diced 1 cm
• Crushed tomatoes (canned): 400 g (1 × 400 g can)
• Tomato paste: 15 g (1 tablespoon)
• Dry white wine (for deglaze): 60 ml
• Crumbled feta cheese: 150 g, cut into 1 cm cubes
• Fresh parsley: 15 g, chopped (for garnish)
• Red pepper flakes: 1/2 teaspoon (base spice = medium)
• Sea salt: 1.5 teaspoons (9 g)
• Ground black pepper: 1/2 teaspoon (1.5 g)

Practical substitutions

• Shrimp: use peeled prawns if shrimp scarce; keep same weight. If shellfish unavailable, substitute 600 g boneless pork tenderloin medallions, cut 2 cm thick and pan-sear (timing and technique change; not ideal).
• Crushed tomatoes: substitute 400 g passata or 400 g canned chopped tomatoes, break up with spoon.
• Feta: kasseri or halloumi will change final texture; if substituting, add halloumi at the end to warm, not to melt.

Cooking / Baking

• Total cook time: 30 minutes active (includes prep + stove time)

Instructions

1. Prep (5–10 min): Peel/devein shrimp if not already done; pat dry and season lightly (do not salt yet). Chop onion, mince garlic, dice red pepper, cube feta, chop parsley.
2. Heat pan over medium heat; add 30 ml olive oil and swirl (approx 1 minute).
3. Add chopped onion and diced red pepper to pan. Sauté, stirring occasionally, 6–7 minutes until onion is translucent and pepper soft.
4. Add minced garlic and red pepper flakes; cook 45 seconds until fragrant (do not brown).
5. Stir in tomato paste; cook 30 seconds. Pour in 60 ml white wine, scrape browned bits, and let reduce 60–90 seconds.
6. Add crushed tomatoes, 1 teaspoon salt (6 g) and 1/4 tsp black pepper; bring to a simmer, then reduce heat to medium-low and simmer uncovered 8–10 minutes to thicken slightly. Taste and adjust (use remaining 1/2 tsp salt if needed).
7. Increase heat to medium-high. Add shrimp in a single layer; cook 2 minutes, flip shrimp and cook another 1.5–2 minutes until shrimp are opaque and firm (internal temp ~63°C if using thermometer).
8. Scatter feta cubes over top, cover with lid for 1–2 minutes just to warm feta (do not fully melt if you want texture).
9. Remove from heat, sprinkle chopped parsley and remaining 1/2 tsp salt only if needed. Plate directly from pan or spoon into warmed shallow serving dish and serve immediately.

Greek Oven Potatoes (Patates me Rigani & Lemon)

Equipment

• 1 rimmed baking sheet (30 × 40 cm) or roasting pan
• Chef’s knife, cutting board
• Mixing bowl (large)
• Oven preheated to 200 °C (fan off/fan on as appropriate; instructions use 200 °C conventional)

Ingredients (serves 4; modest leftovers)

• Potatoes (waxy to all-purpose): 1.2 kg, scrubbed (approx 4–5 medium potatoes)
• Extra virgin olive oil: 45 ml
• Garlic: 3 cloves (9 g), finely minced
• Dried oregano: 2 teaspoons (2 g)
• Lemon juice: 30 ml (juice of 1 medium lemon)
• Sea salt: 2 teaspoons (12 g)
• Ground black pepper: 1 teaspoon (2.5 g)
• Optional garnish (for serving): extra crumbled feta 50 g (this is not optional if you used all feta in saganaki; include in shopping if desired)

Practical substitutions

• Potatoes: use Yukon Gold or red potatoes for quicker roasting; cut into slightly larger pieces and increase bake time by 5–8 minutes if needed.
• Dried oregano: use dried thyme or a 50/50 mix if oregano unavailable.

Cooking / Baking

• Total cook time: 50 minutes (10 min active prep + 40 min bake)

Instructions

1. Preheat oven to 200 °C. Line a rimmed baking sheet with parchment or brush with 5 ml oil.
2. Cut potatoes into 2–2.5 cm wedges (uniform size). Place in large mixing bowl.
3. Add 45 ml olive oil, minced garlic, 2 tsp dried oregano, 30 ml lemon juice, 2 tsp salt and 1 tsp black pepper. Toss thoroughly so all wedges are coated.
4. Spread potatoes in a single layer on prepared sheet, cut side down where possible.
5. Bake at 200 °C for 40 minutes without turning for the first 25 minutes; at 25 minutes check color and turn wedges once for even browning, then bake remaining 15 minutes until edges are crisp and interior is tender when tested with a fork.
6. Remove from oven at 16:55 (timed to the service plan). If using optional extra feta garnish, sprinkle 50 g crumbled feta on hot potatoes and return to oven 1–2 minutes to warm the cheese, then transfer to a serving bowl.

Horiatiki (Greek Village Salad)

Equipment

• Cutting board, sharp knife
• Large mixing bowl
• Serving bowl
• Small bowl for dressing, whisk or fork

Ingredients (serves 4)

• Tomatoes: 3 medium (approx 400 g), cut into wedges
• Cucumber: 1 large (approx 300 g), peeled or not per preference, cut into 1 cm half-moons
• Red onion: 1/2 small (approx 50 g), thinly sliced into rings
• Green bell pepper: 1 medium (approx 120 g), seeded and sliced into 6 mm strips
• Kalamata olives, pitted: 80 g
• Extra virgin olive oil: 30 ml
• Red wine vinegar: 15 ml
• Dried oregano: 1 teaspoon (1 g)
• Crumbled feta: 150 g, placed on top in two slabs or crumbled
• Sea salt: 1 teaspoon (6 g)
• Ground black pepper: 1/2 teaspoon (1.25 g)

Practical substitutions

• Kalamata olives: use a small jar of mixed Greek olives if Kalamata unavailable.
• Red wine vinegar: substitute sherry vinegar or lemon juice (same volume) if not stocked.

Cooking / Baking

• Total cook time: 10 minutes active (chop + final toss at service)

Instructions

1. Chop tomatoes, cucumber, bell pepper and slice red onion; place vegetables in large mixing bowl. (This chopping can be done earlier during oven time; do not dress yet.)
2. At 16:58 (two minutes before serve): add olives and feta on top; in a small bowl whisk 30 ml olive oil, 15 ml red wine vinegar, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper.
3. Pour dressing over vegetables and gently toss to combine; transfer immediately to serving bowl and serve.

Warm Pita (store-bought, warmed)

Equipment

• Oven or skillet
• Baking sheet or small skillet
• Tongs

Ingredients (serves 4; 6 pitas recommended)

• Store-bought pita rounds: 6 pieces

Substitutions

• Use flatbreads or small naan if pita unavailable.

Cooking / Baking

• Total cook time: 5 minutes active (warming)

Instructions

1. At 16:56 place pitas in a single layer on a baking sheet and warm in a 200 °C oven for 4–5 minutes, or heat a skillet over medium-high and warm each pita 30–45 seconds per side until pliable and warm.
2. Keep wrapped in a clean towel until serving.

Greek Yogurt with Honey & Walnuts (optional)

Equipment

• Serving bowl and spoons

Ingredients (serves 4) ⁰

• Greek yogurt (full-fat): 500 g ⁰
• Honey: 60 ml ⁰
• Walnuts: 80 g, roughly chopped ⁰

Substitutions

• Use plain yogurt stirred with a little cream if Greek yogurt unavailable.

Cooking / Baking

• Total cook time: 3 minutes (assembly)

Instructions

1. Divide yogurt into 4 small bowls, drizzle 15 ml honey over each, sprinkle 20 g chopped walnuts on top, serve chilled or at room temperature.

Kid Drink: Sparkling Pomegranate–Orange Spritz

Equipment

• Pitcher, jigger, glasses, ice

Ingredients (4 servings)

• Sparkling water (chilled): 1.0 L
• Pomegranate juice (100%): 400 ml
• Fresh orange juice: 200 ml (approx 2 medium oranges)
• Ice: as needed (not in shopping list)
• Orange slices for garnish: 1 orange, sliced (use above oranges) ⁺

Practical substitutions

• Use cranberry juice diluted with sparkling water if pomegranate unavailable.

Cooking / Baking

• Total cook time: 5 minutes (assembly)

Instructions

1. Combine 400 ml pomegranate juice and 200 ml orange juice in a pitcher. Add 1.0 L chilled sparkling water and stir gently.
2. Pour over ice into glasses and garnish with orange slice. Chill before service.

Adult Pairing: Assyrtiko (Greek dry white wine)

Equipment

• Wine glasses, wine cooler or bucket, ice

Ingredients (purchase)

• Assyrtiko white wine, dry: 1 bottle (750 ml)

Notes

• Chill bottle to 8–10 °C before service. No cooking steps required.

3. LINEAR TIMELINE (16:05–17:00)

• 16:05: Potatoes — Turn oven on to 200 °C. Wash potatoes and start cutting into 2–2.5 cm wedges (prep).
• 16:12: Potatoes — In a large bowl combine cut potatoes, 45 ml olive oil, 3 minced garlic cloves, 2 tsp dried oregano, 30 ml lemon juice, 2 tsp salt and 1 tsp black pepper; toss thoroughly.
• 16:15: Potatoes — Spread potatoes in single layer on rimmed sheet and place in preheated 200 °C oven (bake 40 minutes; will finish 16:55).
• 16:18: Salad — Chop tomatoes, cucumber, bell pepper and thinly slice 1/2 red onion; place chopped veg in a large bowl and set aside (do not dress).
• 16:25: Shrimp Saganaki — Begin shrimp+veg prep: peel/devein shrimp (if needed), pat dry; finely chop 1 medium onion, mince 3 garlic cloves, dice 1 red bell pepper, cube 150 g feta.
• 16:30: Shrimp Saganaki — Heat 30 ml olive oil in 28–30 cm sauté pan over medium heat and add chopped onion and diced red pepper; sauté 6–7 minutes until softened.
• 16:37: Shrimp Saganaki — Add minced garlic and 1/2 tsp red pepper flakes; cook 45 seconds, stir in 15 g tomato paste and 60 ml dry white wine; reduce 60–90 seconds.
• 16:39: Shrimp Saganaki — Add 400 g crushed tomatoes, 1 tsp salt and 1/4 tsp black pepper; bring to simmer and reduce 8–10 minutes (pan simmer period while multitasking).
• 16:45: Optional dessert — If serving, portion 500 g Greek yogurt into 4 bowls; top each with 15 ml honey and set aside in fridge (or hold at room temp). (This is short, parallel work while stew simmers.)
• 16:50: Check potatoes — After 35 minutes check color; turn wedges once for even browning if needed; return to oven.
• 16:52: Shrimp Saganaki — Increase heat to medium-high; add shrimp in single layer and cook 2 minutes, flip and cook another 1.5–2 minutes until opaque and firm.
• 16:55: Potatoes — Remove potatoes from oven (they finish here). Transfer to serving bowl; if using optional feta garnish, sprinkle 50 g crumbled feta and return to oven 1–2 minutes to warm, otherwise keep covered loosely.
• 16:56: Pita — Warm 6 store-bought pitas in oven 4–5 minutes or in skillet 30–45 seconds per side; keep wrapped in towel.
• 16:57: Salad — In a small bowl whisk 30 ml olive oil, 15 ml red wine vinegar, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper.
• 16:58: Salad — Add olives and feta to vegetables, pour dressing over salad and gently toss; transfer to serving bowl (finish-to-order: last dress).
• 16:58: Shrimp Saganaki — Scatter 150 g feta cubes over shrimp, cover 1–2 minutes to warm feta, then uncover.
• 16:59: Shrimp Saganaki — Sprinkle chopped parsley and adjust seasoning; remove pan from heat and set directly on trivet for plating.
• 17:00: All — Plate warm potatoes, spoon shrimp saganaki into a shallow serving dish, place salad and warmed pita on table, pour adult wine and kid spritz, and serve exactly at 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Potatoes — 1.2 kg
• Yellow onion — 1 medium (150 g)
• Garlic — 6 cloves (approx 18 g) ⁺
• Red bell pepper — 1 medium (150 g)
• Fresh parsley — 15 g
• Tomatoes — 3 medium (approx 400 g)
• Cucumber — 1 large (approx 300 g)
• Red onion — 1/2 small (approx 50 g)
• Green bell pepper — 1 medium (approx 120 g)
• Lemon — 1 medium (for 30 ml juice)
• Oranges — 2 medium (for 200 ml juice + garnish) ⁺

Meat / Seafood

• Raw large shrimp, peeled and deveined — 700 g

Dairy

• Feta cheese — 300 g ⁺
• Greek yogurt — 500 g ⁰

Dry Goods / Pantry

• Extra virgin olive oil — 105 ml ⁺
• Crushed tomatoes (canned) — 400 g
• Tomato paste — 15 g
• Dry white wine (for cooking) — 60 ml
• Dried oregano — 2 teaspoons ⁺
• Red pepper flakes — 1/2 teaspoon
• Sea salt — 4.5 teaspoons
• Ground black pepper — 1.5 teaspoons
• Kalamata olives, pitted — 80 g
• Pita rounds (store-bought) — 6 pieces
• Walnuts — 80 g ⁰
• Honey — 60 ml ⁰

Drinks

• Sparkling water (chilled) — 1.0 L
• Pomegranate juice (100%) — 400 ml
• Assyrtiko white wine, dry — 1 bottle (750 ml)
• Fresh orange juice — 200 ml (use 2 oranges listed under Produce) ⁺

5. NOTES & ASSUMPTIONS

• Optional table-side items: crushed red pepper flakes and extra feta at the table for adults to add after serving.
• Global substitution note: If Assyrtiko wine unavailable, substitute another dry, mineral-driven white such as a Vermentino or dry Sauvignon Blanc.
• Child-safety notes: Keep hot pans and the pan of saganaki away from table edge; remove children from immediate oven/pan area during the 16:52–17:00 finish window when the cook is concentrating and the stove is hot. Shrimp is a choking hazard — cut shrimp into smaller pieces for young children as needed at plating.
• Timeline risks: The tightest execution window is 16:52–17:00 when shrimp are added, feta warmed, pita finished and the salad must be dressed; several finish-to-order tasks overlap in this final eight minutes. If you fall behind, the saganaki benefits from being served immediately, so prioritize finishing the pan and plating first; keep salad chopped and ready so dressing/toss takes under 2 minutes.
• Mitigation mindset: mise en place — have chopped salad vegetables and all measured ingredients ready before 16:30; keep serving dishes warmed; set wine/chill drink earlier. Use the oven timer and set a reminder at 16:50 to start final stove work.
• Latest safe start time: You can start as late as 16:05 for a 17:00 serve.