Vegetarian

Sautéed Zucchini with Feta

zucchini feta

I could not write this post without mentioning the current situation here in Greece. Yes, we have been going through some tough times. The Greek people have been asked to basically choose between a rock and a hard place. For the past years here in Greece we have been hit by increased austerity measures: taxes increasing everyday, salaries and the minimum wages going down, people losing their jobs, less money going into healthcare, schools and so many other services. Read more »

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Greek Sour Cherry Preserves – Vissino Glyko Koutaliou

Greek sour cherry vissinoThese Greek fruit preserves are known as spoon sweets. Greeks do not spread these preserves on bread but serve them on their own as a dessert. Basically, when one would visit someone’s home, they serve them this sweet in small crystal plate with a spoon and a tall glass of cold water to wash it down. Years ago, the spoon sweet would be served communally. The hostess would bring a large jar full of the preserves with small spoons for each guest to serve themselves. However you only served yourself once and only a spoonful. Read more »

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Greek Yellow Lentil Dip with Oregano-Fava Yahni

Greek fava with tomato, yellow split pea, yellow lentilsIf you like Greek cuisine or have traveled to Greece, you surely have tasted fava, it is yellow split pea cooked to a creamy puree, served with onion and capers and of course drizzled with olive oil. The fava, is not to be confused with the fava bean, this is yellow lentil or  yellow split pea. Read more »

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Greek Island Almond Sweets – Amygthalota

amygdalota

The abundance of almonds on the Greek island lead to a number of desserts made with… what else? Almonds. If you have traveled to islands such as Mykonos, Tinos, Sifnos you may have seen these white little sweets. Read more »

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Greek Style Green Beans-Fasolakia Lathera

Greek Green beans-Fasolakia

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 »

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Oven Roasted Asparagus in Olive Oil

Roasted Asparagus in Olive Oil

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 »

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Greek Spinach and Leek Fritters – Spanakokeftethes

Spinach fritters Greek

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 »

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Greek Island Parsley-Garlic Dip

parsley dip pesto Greek

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 »

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Greek Style Stuffed Mushrooms

feta stuffed mushrooms

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 »

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Traditional Greek Potatoes and Celery Cooked in Olive Oil

Potatoes and Celery Greek

It’s been a toughish winter. Athens actually had snow a few days (well not anything crazy, but still). The city can have a bit of a temperature difference as the north suburbs are next to or on a mountain, while the south suburbs are next to the sea. So some areas are icy and snowy, while others are not. This causes nice traffic jams and school closures everywhere. But what has made this winter a bit more difficult is everyone getting sick. Cold, flu, whatever it’s making everyone feel lousy.

And when we feel lousy (or even lazy) we want comfort food and easy food. These potatoes are exactly it. Yes, this is a traditional meal from the area of Arcadia in Pelponissos, where my parents are from. It is so simple and so cheap. The beauty of the real Greek diet, making something out of nothing. Read more »

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