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Gigantes Plaki / Baked Giant Beans

from the oven - gigantes plaki

from the oven – gigantes plaki

Gigantes plaki, or baked giant beans, are about as Greek and about as good as a dish can be.

There are countless variations of this classic dish and the recipe below is our family’s favorite. This recipe calls for parsley, celery, oregano and mint to flavor the delicate tomato sauce and beans. This combination is a bit lighter, brighter and slightly sweeter in taste than other versions with dill, carrot and/or cinnamon. Truth be told though, I don’t think I’ve ever met a plate of gigantes I didn’t like!

Busy schedule? No worries – gigantes plaki can easily be made in parts or stages, I do it all the time. Prep your gigantes (or large lima) beans up to 2 days ahead, make your sauce the day before and then assemble and bake when you’re Continue Reading →

Stuffed Peppers / Yεμιστές πιπεριές

oven charred stuffed peppers

oven charred stuffed 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

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Leek and Onion Tart

caramelized leek and onion filling in light, flaky olive oil tart

caramelized leek and onion filling in light, flaky olive oil tart

Golden brown, savory sweet caramelized leeks and onions piled on top of a flaky, delicate olive oil crust – in every way, awesomeness. This extremely versatile leek and onion pie is delicious for weekday dinner, on the go lunch and is fantastic for parties. Make it as a single pie or individual tarts and even make days ahead. You’ve got a winner here.

Of all our Yiayia’s pitas this was my favorite. Usually she made pitas wrapped in either store bought or more often home made horiatiko filo dough and some were even wrapped in bread dough but her leek and onion pie was special. Baked in a light, flaky butterless, eggless perfect pie crust – these were always a treat. Since Yiayia passed away, I’ve tried so many times to recreate this incredible crust with little success……. UNTIL NOW!!!!!  Continue Reading →

Greek Peas / Arakas Kokinistos

Greek peas with tomato and dill

Greek peas with tomato and dill

Plump, sweet little green peas swimming around in a sauce of tomatoey, dill goodness – how good does that sound? Add a piece of crusty or grilled bread to help sop up all the crazy yummy soupy extra and you’ve got yourself one of the tastiest and simplest meals in Greek cooking.

Greek peas are phenomenal and hands down our absolute favorite way to enjoy peas. They’re perfection right off the stove and even a bit better than that a day or two later!  This dish is infinitely scalable and very easy to reheat. In Greece a big bowl of arakas kokinistos is often enjoyed as a meal in itself and Greek peas are also an amazing side dish to Continue Reading →

Grilled Bread / λαδοβρεχτό

warm grilled bread with olive oil, sea salt and Greek oregano

warm grilled bread with olive oil, sea salt and Greek oregano

Grilled bread  or λαδοβρεχτό is probably one of the most wonderful and simplest ways to enjoy a loaf of good bread. I make it right on the grill in summer and early fall and use a grill pan on the stovetop when its too cold to grill. Nice, thick slices are my favorite and just the thing to soak up the few but delicious flavors here. They also hold up well piled high with endless topping options (see list below!)

While the bread is still warm, preferably right off of the heat, generously brush each piece with good Greek olive oil and sprinkle with a coarse sea salt and crushed dried Greek oregano. Could it be any easier? Enjoy just as is, as a side to your favorite soup/stew or topped with Continue Reading →

Tourlou Tourlou / Briam

tourlou tourlou of summer vegetables

tourlou tourlou of summer vegetables

Tourlou tourlou, which literally means all mixed up, is really the most wonderfully delicious mix up of vegetables!  Perfect for summer when garden fresh veggies are everywhere, a few simple ingredients and you’re on your way to one of the best traditional vegetable meals in all of Greek cooking.

This dish also goes by the name briam from the Turkish version and is also very similar to the traditional French dish ratatouille. Full of flavor and so satisfying, you can enjoy tourlou tourlou hot right from the oven or the next day at room temperature. Serve as a filling meal or as a tasty veggie side dish to Continue Reading →

Melitzanosalata / Eggplant Dip

melitzanosalata drizzled with olive oil on grilled bread

melitzanosalata drizzled with olive oil on grilled bread

There couldn’t be a simpler or more delicious way to eat eggplant!  Not a fan of eggplant?  Melitzanosalata will knock your sox off and have you waiting for eggplant season to roll around next! This very traditional Greek summer dish is authentically vegan and is so incredibly flavorful you will be so surprised by how few ingredients you’ll need and how easy it is to make.

A couple of medium eggplants, an open flame (a grill ideally but a broiler will do!), roasted garlic cloves, fresh lemon juice, salt and pepper – thats it! Slather this yummy goodness over grilled bread, scoop it up with homemade pita chips or put as a side to just about any dish and you will not be disappointed, I Continue Reading →

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