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Barrel-aged feta, Cretan Graviera, and whey-made mizithra mix well with seafood in Greece.
Cheese is an unsung hero of warm weather dining, especially paired with the catch of the day.
Acini di pepe (which is similar to orzo, but smaller), ditalini pasta (larger than orzo), and small orecchiette all work well with this recipe and perform well hot or cold.
Pesto is a great addition to almost any pasta dish, and sun-dried tomatoes are an easy addition when fresh grape or cherry tomatoes are not in season.
These summer-inspired grilled dishes can be made both indoors and outdoors, so you can enjoy them year-round.
If you prefer other base options, this recipe can also be made with pre-baked or par baked pizza dough. Both dough options can be done in the oven or on the grill.
Cheese is an unexpected match for this meaty mollusk.
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