stuffed yellow and green peppers
Stuffed peppers are such a classic Greek dish and traditionally vegan! Meat was only added to the rice mixture on special occasions and feast days. Every day stuffed peppers were meatless and, as you’ll see with this recipe, absolutely magnificent!
One of my all time favorite meals, stuffed peppers are a simple, easy to make ahead, healthy, so yummy dish. Green bell peppers are used most often but feel free to shake things up with yellow, orange or red bell peppers for Read More
mushroom stifado on ladopsomo (fried bread)
Mushroom stifado (στιφάδο με μανιτάρια) or mushroom stew is a hearty, handsomely delicious dish. Stewed in red wine, garlic and roasted tomatoes with cinnamon and cloves, these mushrooms are Read More
fried giant beans
Buttery, creamy inside, crispy, salty outside – you will never look at an unassuming lima bean the same way again. The layers of flavors and textures make fried giant lima beans absolutely addictive!
The secret to making these meaty morsels so tasty? Just add your spices to the Read More
lagana with rosemary olive oil
There’s nothing like the aroma of fresh baking bread as it fills the house. My great uncle would always tell us that during times of famine you could fill half of your hunger with the smell of baking bread even before eating it.
Lagana is a traditional flatbread usually baked for Clean Monday, the first day of Great Lent before Easter. For those fasting most strictly, lagana is made without oil. For those less strict, olive oil is used but no dairy products. Sesame seeds are the most common topping and often fresh or dried herbs are added for Read More
This hearty, warming vegetable stew is the perfect way to end a cool autumn day. Traditionally, Greek vegetable stew is made with peas but I’ve had it with green beans and its just as tasty. A big piece of crusty bread, a fork and a spoon for the juices and you’ll be in heaven!
Carrots, peas and potatoes swim in a garlicky good light tomato sauce flavored with fresh dill. Fresh dill is a key ingredient here. If you don’t have any around, put this dish off for another day. Vegetable stew is a great way to use winter vegetables and cooks up in Read More
pickled green tomatoes
At the end of every growing season, there are always a bunch of tomatoes that never got the chance to ripen and are hard and green. I used to relegate these late bloomers to the compost pile but a few years ago, a friend gave me her Yiayia’s family pickling recipe for green tomatoes and not one has gone to the compost heap since!
This is such a quick and easy way to enjoy a vegetable often forgotten. I love making relish from the pickled green tomatoes and the best part is they pickle very quickly so you can start enjoying them about 2 weeks after putting them up. If you don’t have a garden, you probably know someone who does and is more than happy to share Read More
dressed lahanosalada / cabbage salad
Lahanosalata is a traditional, classic winter salad in Greece. Both the cabbage and fennel are harvested in fall and used throughout the winter months. Crunchy, fresh and so full of flavor, cabbage salad easily stands alone with a piece of crusty bread or pair lahanosalata with chickpea fritters or falafel for an extraordinary meal.
I guarantee you will never want regular coleslaw again once you’ve tasted this dish. Vegan or non-vegan, the flavors and textures of this simple, so quick to prepare recipe will knock your socks off. Its enjoyed all over Greece and a must-ask-for if Read More
milopita/apple cake dusted with powdered sugar
Milopita (Μηλόπιτα) or apple cake is traditionally enjoyed for breakfast in Greece. So moist, chock full of sweet, juicy apples and spiced with cinnamon and cardamom, milopita is a delicate breakfast or dessert that will become a fast favorite in your house!
This simple to bake recipe is a great way to use up apples that might be a little too bruised or old to eat on their own. And you can choose to mix in chopped walnuts or golden raisins for an apple cake with even more Read More
koulourakia / wine cookies
These cookies will never last more than a few minutes in any cookie jar. They’re crunchy outside, soft inside and the perfect partner to coffee or tea. Our Yiayia, my father’s mom, started her day with these almost every morning. I can still see her at the kitchen table as we came down the stairs for breakfast, dipping a koulouraki into her coffee cup. I can see her there as if it were yesterday.
Koulourakia are simple and quick to bake up and so much fun to make! The dough rolls out easily into a variety of shapes and it’s a job even little hands can do well. Cardamom, cinnamon and orange zest make these cookies so aromatic and full of flavor, they’ll become your favorites in no time! Mix up a big batch and refrigerate Read More
revithokeftedes or chickpea fritters
So satisfying, crispy, ‘meaty’ and aromatic with so many ways to enjoy these traditional chickpea fritters you’ll find them well worth the bit of extra effort. Revithokeftedes are perfect with a side of horiatiko chopped salad or wrapped up in pita bread with tahini lemon sauce and sliced tomatoes – chickpea fritters are a winner every time!
This scrumptious recipe takes about 4 hours total to make and because its often difficult to carve out that much time in the kitchen, I often make it in stages. The most labor intensive (and my favorite!) part is getting the skins off the chickpea and I’ll share my speedy technique so you can Read More