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Potatoes and Peas (πατάτες με aρακάς )

potatoes and peas

potatoes and peas

A traditional favorite year round, Greek potatoes and peas is a satisfying, flavorful dish equally delicious served hot on a winter evening and at room temperature on a summer afternoon.

I like to use red potatoes because they cook quickly and evenly. I also peel the potatoes in this recipe. The peels, though nutritious, take away from the overall meal for my taste but the choice is yours! Either way, you will  Continue Reading →

Spanakorizo (Spinach and Rice)

spinach rice 2Such a healthy, hearty, tasty dish – this meal can be on your table in less than 40 minutes. Spanakorizo (Σπανακόριζο) is traditionally served as both a main and side dish. Pair it with a wedge of lemon and a piece of bread, this dish is delicious right off the stove or served at room temperature.

Guaranteed to become one of your go-to Greek vegan and Meatless Monday recipes, spanakorizo is another great option for take-to-work/school lunch.  I use fresh spinach probably 90% of the time but in a pinch, Continue Reading →

Orzo with Zucchini – Κριθαρακι με Κολοκυθακια

traditional orzo and zucchini

This is one of my favorite take for lunch meals. It’s every bit as delicious the next day and served at room temperature if you don’t have the opportunity to heat it up. You can use yellow squash or zucchini, I like a combination of both, with a fresh squeeze of lemon.

Three delicious flavors of Greece are featured in this recipe: lemon, oregano and garlic. Combine these with the squash, Continue Reading →

Lentil Soup (Φακές )

lentil soup with red wine vinegar and fresh ground black pepper

lentil soup with red wine vinegar and fresh ground black pepper

A folk saying goes “Fasolatha pou trefi tin Ellada”, loosely translated “The whole of Greece is brought up on bean soup”. One taste of this amazing lentil soup recipe you’ll know why!

A traditional and delicious favorite, lentil soup or Φακές is simple to make and quick to assemble. This recipe gives you the option to rough chop your vegetables and herbs, bringing your prep time down to around 15 minutes with the soup itself taking about 30-40 minutes to cook. Your cooking time will depend on Continue Reading →

Skordalia with Roasted Garlic

Skordalia with Roasted Peppers and Olives

How delicious does this look? Skordalia is found in almost every Greek household, made with just a few common ingredients and so good. It’s such a versatile dish you’ll find yourself spreading it on sandwiches, veggies or just tucking into a big bowlful with crusty bread.

Many years ago, because skordalia is traditionally made with raw garlic (recipe for traditional version here), my father had to make some adjustments to this dish before our young and Americanized palates would tolerate it. By simply substituting roasted garlic for raw, he retained much of the healthy goodness and original ingredients but with a much more subtle garlic flavor. Continue Reading →

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