Ok, summer is almost here. And that means more lathera! Lathera as I’ve mentioned before, are a whole category of Greek recipes where vegetables are cooked in olive oil and tomato along with herbs. We eat this as a main course along with bread and feta cheese. I would say that this is the secret weapon of the Greek diet, it is why Greeks consistently have the highest intake of vegetables (per person) in the world. Read more »
I first made this recipe a few months ago and ever since I have made it numerous times as an appetizer and it is delicious, crunchy on the outside and soft on the inside. The ingredients are only two and of course staples of the Mediterranean diet and Greek cuisine: potatoes and olive oil. Inspired by a recipe here, I simplified them even more to resemble the classic Greek style fried potatoes (patates tiganites) in flavor and texture, but without the frying. Read more »
It’s the season of asparagus and were loading up on it as much as we can, as soon it will be over. Here in Greece we get plenty of the white asparagus and less of the green type and then if you are lucky, you can find wild asparagus which is thinner and slightly bitter. Read more »
Last week I had the opportunity to participate in the first ever Mediterranean Diet Roundtable. It was an effort to discuss the importance but also the application of the Mediterranean Diet in different venues in the US.
The roundtable that took place in New York City, was not the typical symposium that focuses only on the scientific side, but rather a mix of professionals you do not ordinarily see together in an event like this. Chefs, foodservice directors and researchers gathered and presented their Mediterranean Diet perspectives as seen through their field of work. Read more »
I’m back from an exciting event the Mediterranean Diet Roundtable, where I had the honor to speak about the Mediterranean Diet, its portrayal in the U.S. and show how easy it is to follow it. The event was basically a first discussion on how the Mediterranean diet can be applied in a variety of settings from hospitals to schools. I’ll be writing about that later, but for now I would like to share this recipe I “discovered” during my stay in New York. I had dinner at a restaurant near my hotel that just happened to be Mediterranean with a strong Greek influence. I noticed on the menu spinach fritters, which I ordered and were great. Read more »
Easy and quick is what I need right now. After being sick on and off for several weeks, I’m slowly trying to catch up. So when I needed some sort of appetizer one day, this was it.
This is a dip from the island of Syros (one of the Cyclades islands). Parsley is its main ingredient but you will definitely taste the garlic. This dip resembles in preparation as skordalia (Greek garlic dip) and taramosalata where you add a steady stream of olive oil to the dip, so you end up with a pesto like texture, rich and flavorful, however there is no cheese or nuts s in pesto. Read more »
These are the easiest appetizers you will ever make. We make these at least once a week, on a weekday! That’s how easy they are.
The filling is made with easy to find ingredients, and you can play with the amounts. You can also make the filling earlier and keep it in the fridge. I use barley bread crumbs, or you can use whole grain breadcrumbs as well. I used a Greek soft goat cheese (katiki), but you can also use cream cheese, and I’ll be trying yogurt in the future. I find that goat cheese adds more flavor though. These are pretty healthy, I use olive oil and plenty of herbs and feta for flavor. Read more »