From its humble beginnings as a family-style bake sale, the Greek Festival has grown into one of Hawaii’s largest summer festivals, celebrating its 35th year of sharing Greek heritage through culture, arts, crafts and food.

This year’s festivities take place noon to 9 p.m. Aug. 27 and 28 at McCoy Pavilion at Ala Moana Beach Park. Admission is $3, free to children 11 and under and active military. Dress in a toga and enter for $1! Call 521-7220 or email info@greekfestivalhawaii.com.

Enjoy these authentic Greek recipes, compliments of the Greek Festival.

Skordalia (Greek garlic dip)

• 1 tablespoon sea salt
• 1-1/2 pounds potatoes, unpeeled
• 1/2 teaspoon freshly ground black pepper
• 7 cloves garlic, minced
• 1/4 cup plain Greek yogurt
• 3/4 cup extra virgin olive oil
• 1/3 cup red vinegar

Bring a large pot of water to boil. Add salt and potatoes; boil until potatoes are soft. Drain.

When potatoes are cool enough to handle, peel and place in large bowl. Season with pepper.

In food processor, puree potatoes, garlic and yogurt. Slowly add olive oil and vinegar, alternating between them, continuing to run food processor until mixture is smooth, creamy and thick. Serve with pita bread and/or vegetables. Makes 3 cups.

Approximate nutritional analysis, per 2-tablespoon serving: 90 calories, 7 g fat, 1 g saturated fat, no cholesterol, 250 mg sodium, 5 g carbohydrate, no fiber or sugar, 1 g protein

Briam (Greek mixed roasted vegetables)

• 2 pounds ripe tomatoes, peeled and sliced, divided
• Salt and pepper, to taste
• 1 pound potatoes, sliced
• 1 pound eggplant, sliced
• 1 red onion, sliced
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh parsley
• 3/4 cup olive oil

Heat oven to 400 degrees.

Layer bottom of a large baking pan with half the sliced tomatoes; season with salt and pepper. Top with potatoes and eggplant, and season again with salt and pepper. Sprinkle with onion and garlic, and top with remaining tomatoes. Season again with salt and pepper. Garnish with chopped parsley and drizzle with olive oil. Cover with foil and bake 1-1/2 to 2 hours. Uncover halfway through, toss, and continue baking until brown and cooked.

Serve with feta and bread. Serves 8.

Approximate nutritional analysis, per serving (not including salt to taste): 270 calories, 21 g fat, 3 g saturated fat, no cholesterol, 25 mg sodium, 21 g carbohydrate, 4 g fiber, 6 g sugar, 3 g protein

Ravani (almond and vanilla cake)

• 1 cup flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1 cup farina or semolina (available at health food stores)
• 1 cup (2 sticks) butter, melted
• 5 eggs, beaten
• 1 teaspoon vanilla
• 1 teaspoon almond extract

>> Syrup:

• 2 cups sugar
• 2-1/2 cups water
• 1 cinnamon stick
• Juice of 1 lemon

To make syrup: Combine all ingredients except lemon juice in pot. Bring to boil, reduce heat and simmer about 15 minutes. Cool, add lemon juice and set aside.

Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray.

In a large bowl, combine flour, sugar, baking powder and farina or semolina; set aside.

In another bowl, combine butter, eggs, vanilla and almond extract. Pour mixture into flour mixture and blend well. Pour into baking pan and bake 30 minutes.

Remove from oven and slowly pour cooled syrup over warm cake. Serve immediately. Serves 24.

Approximate nutritional analysis, per piece: 230 calories, 9 g fat, 5 g saturated fat, 60 mg cholesterol, 150 mg sodium, 35 g carbohydrate, no fiber, 25 g sugar, 3 g protein