Veggie Med Platter

Written by Marilyn Hawkes Category: Veg Out Issue: October 2017
Group Free
Photos by Angelina Aragon; Ken Shoemaker.

Veggie Med Platter

As an executive chef, Kody Harris opened scores of upscale chain restaurants. But last year, she decided to turn in her corporate apron and open her own eatery in Ahwatukee – Fresko Mediterranean Kitchen. “This is my soul food,” says the first-generation Greek-American. 

Nearly everything is made from scratch, including the meze vegetarian platter ($12), a bounty of Greek delicacies gleaned from family recipes, including dolmades – grape leaves stuffed with fragrant basmati rice. Alongside, Harris includes a well-crafted tabbouleh salad of bulgur wheat dressed in lemon and olive oil, flecked with vegetables and a blast of mint, and four crunchy, Israeli-style falafel made with chickpeas and herbs, then flash-fried in extra virgin olive oil until golden brown and served with earthy tahini sauce. 

The meze platter comes with a choice of soft, buttery pita, crispy pita chips or fresh vegetables to plunge into the four house-made dips, including traditional nutty hummus; baba ghanoush fashioned from roasted and charred eggplant; feta dip made with whipped Greek yogurt and spicy Aleppo peppers; and the showstopping muhammara, a textured Syrian dip of roasted red peppers and walnuts mixed with pomegranate molasses to add a subtle sweetness. 

Billed as an appetizer, the platter can easily substitute for a main dish. You’ll be caught med-handed. 

— Marilyn Hawkes

Fresko Mediterranean Kitchen
5033 E. Elliot Rd., Phoenix
480-940-3669, freskokitchen.com