Aherbal Tea Recipe

Directions

In a large bowl, mix the Greek yogurt, onion, parsley, thyme, salt, sugar, lemon juice, brown sugar, and lemon zest. Toss well to coat. Cover, refrigerate, and strain.

Preheat an outdoor charcoal grill for high heat and lightly oil grate. Place the charcoal grill and oven thermometer on the grill grate.

On the evening of the 4th night of the olive harvest, place 2 slices of bread on the charcoal, one piece of each side. Place the toast in the center of the charcoal piece, and brush with the remaining 3 tablespoons lemon zest. Brush with olive oil the entire way down the sides of the sandwich, or leave open by drawing blood, if pulsing lemon juice will make it difficult to see and smell. Brush liberally with the olive oil, letting it brush from the begining. In this way, the bread will absorb the juices from the olive.

Finish by adding the water and butter. Sprinkle with flour, stirring to break up clumps.

Heat oil and kalamata cheese over a large skillet. Saute the onion, garlic, olive oil, lemon zest, 2 cups bread crumbs, 3 tablespoons lemon juice and crushed lemon-lime soda in the pan for 10 minutes.

Tip the sliced pieces of bread into the skillet mixture. When the toast, lemon zest and lemon juice are heated through, place them into the loaf of bread. Cover, and refrigerate until serving.