May presents weather that's on the cusp. You've pulled out the summer clothes, but you've also kept some of your cool-weather wear available, just in case.

You're probably doing much the same for your dinner menus during this "merrie" month. Grill fare and main-dish salads beckon most evenings, but you still want to keep some tummy-warming recipes handy, just in case.

Our dinner du jour -- company-worthy yet family-friendly -- is an oven dish, a casserole, really, but one that proffers a light and sprightly approach. We prepare enough for eight, so it can serve a crowd or provide some great leftovers.

Chicken -- Greek style -- stars in our main course. But we begin with something a bit more luxurious, shrimp, also a la Grecque. Serve the shrimp as a sit-down first course. If desired, you can serve olives, stuffed grape leaves and imported cheeses with an aperitif course.

And, since we've got a theme going, we also provide a Greek-style dessert. No, not baklava, but a chilled custard made from grape juice, instant Cream of Wheat cereal and other good stuff.

So, decorate for spring, using plenty of fresh flowers. Chill the Greek wines; some retsina, perhaps. Or break out the ouzo after dinner. And enjoy!

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