Main

Navigation

Archive | Take for Lunch

Chickpea Fritters (Revithokeftedes)

September 3, 2013 11
revithokeftedes or chickpea fritters

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 Continue Reading →

Rice with Fithe and Vegetables (Ρύζι με φιδέ και λαχανικά)

August 26, 2013 0
'fancy' rice

‘fancy’ rice

A simple and delicious, traditional way to dress up rice. When we were little we called it “fancy rice” because the broken bits of tiny thin noodles and bits of beautiful orange carrots just seemed to make it special. It’s a meal in itself or a lovely side dish and perfect served hot from the stove or room temp for lunch.

This recipe uses authentic fithe noodles. These are very ,very thin pasta noodles dried in the shape of small nests. You can find authentic fithe noodles at Greek and Middle Eastern markets and a good Greek brand is Misko. Goya also makes a good option (fideos/fide noodles) that you can often find in larger grocery stores in the International foods aisle. If you can’t find the real thing, try substituting angel hair  or vermicelli Continue Reading →

Finikia / Melomacarona

August 17, 2013 4
finikia are traditional Christmas cookies

finikia are traditional Christmas cookies

These sweet, crumbly, so tasty treats are made traditionally at Christmas time in Greece but, truth be told,  I make them all year round.  It’s so quick and easy to whip up a batch, finikia may just become your go-to Greek vegan cookie!

A few simple ingredients are all you need and they’re all things you probably have in the kitchen right now. Bonus, the dough keeps refrigerated for up to two weeks in case you want to bake a quick panful when friends drop in. The syrup can be made with either honey or agave nectar and is authentically flavored with cinnamon stick and orange peel.  Sprinkle with Continue Reading →

Potato Salad with Leeks and Dill

June 30, 2013 4
the perfect summer afternoon lunch!

the perfect lunch or light dinner!

Just four ingredients in this quick, simple, full of flavor summer salad – sautéed leek,  fresh dill, olive oil and potato.  A squeeze of fresh lemon juice and a turn of fresh ground black pepper and I’m in heaven!

Leeks are used everywhere in Greek cooking and you’ll find them in everything from pies to soups to salads. In this recipe, the mild, gently sautéed leeks complement the potatoes without overwhelming them as onions sometimes do in potato salad. You’ll notice the difference immediately. Leeks can be Continue Reading →

White Beans with Greens (Φασόλια με χόρτα)

June 21, 2013 7
white beans and swiss chard

white beans and swiss chard

A perfect dish for summer greens and an authentic meal enjoyed all over Greece. Swiss chard, beet greens and vleeta/amaranth all are good choices for this recipe. It’s just as delicious warm from the stove or packed in a picnic lunch and good to the last bean!

Northern white beans are my favorite in this dish with their creamy, meaty texture. Fresh dill, tomatoes, onions and garlic round out the simple ingredients and give you a tasty, traditional, nutritious meal you’ll love Continue Reading →

Hortopita (Wild Greens Pie)

May 26, 2013 6
hortopita / wild greens pie

hortopita / wild greens pie

Hortopita or Wild Greens Pie is traditionally made in the spring when wild greens are young and tender. In the US, we have access to a variety of greens year round so you can enjoy this hearty, nutritious meal any time.

My yiayia’s favorite combination of greens for this pita, and what I use today, include dandelion greens, mustard greens and spinach. Add scallions, dill and parsley and the aromas of a Greek hillside will fill your kitchen. The flavors balance well so you taste the perfect Continue Reading →

Bobota / μπομπότα (Cornbread)

April 10, 2013 6
bobota with orange syrup

bobota with orange syrup

A rustic village so-tasty cornbread, bobota is amazingly versatile in both preparation and presentation. I’ve included a  number of traditional variations in this recipe so you can easily make it your own. It’s the perfect breakfast, dessert or just anytime snack!

When making this recipe for myself, I like to bake in a loaf pan and cut it into long biscotti or paximadi type slices and toast them in the oven to have with coffee. For company or to serve as desert, I cook it in a 8×8 inch brownie pan, cut into 3x3inch squares and dust with powdered sugar. My mom and her mother both bake it in a round pan, cut like you would a pie and soak it in sweet syrup. Any way you choose, this Continue Reading →

Peach Barley

March 14, 2013 0
peach barley with chopped pecans

peach barley with chopped pecans

This delicious dish hails from the peach orchards of northern Greece. Growing up, we often had a bowl for lunch on hot summer days. It was cool from the fridge, full of sweet peaches and honeyed chewy barley  – almost like eating desert and always a treat!

One taste and you’ll see what an amazing flavor combination peaches and barley make in this authentic Macedonian village dish. A touch of honey (or agave), a bit of orange juice, a dash of cardamom, a few sprigs of fresh mint and a pinch of cinnamon make this simple recipe so delightful Continue Reading →

Roasted Brussel Sprouts

March 2, 2013 2
roasted brussel sprouts

roasted brussel sprouts

Yay for brussel sprouts! If you’re not a fan of them already, this recipe is sure to get you on board with brussels. Very simply, roasting is the secret to loving this vegetable.

These crispy outside, meaty inside, crunchy, salty mouthfuls of Greek vegan goodness will make you forget all about the sad, over boiled, soggy, sulphury brussel sprouts of the past. So quick and easy to make, you’ll Continue Reading →

Savory Onion Pancakes / Kremidotiganites

February 19, 2013 7
savory onion tiganites

savory onion tiganites

Savory pancakes are a staple in Greek cooking. A light batter with assorted vegetable fillings make these delicious, traditional tiganites (fritters) a satisfying meal or a delicious, nutritious quick snack.

Sweet white onions and a bit of fresh mint are the perfect filling for these tiganites and I’ll let you in on a secret that will really pump up the flavors- sweat your onions before adding them to the batter.  Sweating, not frying or sautéing, the onions makes them soft and sweet. The savory tastes Continue Reading →

Bourekia with Potato and Leek

December 15, 2012 2
potato and leek bourekia

potato and leek bourekia

Bourekia (μπουρέκια) are traditional handheld pies and can be baked or fried and filled with all sorts of sweet or savory fillings. Popular vegan fillings for bourekia include mushrooms, spinach, caramelized onions and this recipe for potatoes with leeks.  The most well known type of bourekia in Greece are not vegan and made with Ansari, a sweet soft cheese, as a base with other fillings but you won’t miss the cheese in Continue Reading →

Mushroom Pita

October 26, 2012 6
golden brown mushroom pita

golden brown mushroom pita

Our Yiayia would always tell us about foraging for wild mushrooms as she cooked up our favorite mushroom pitas. She said, Greece is a land of mountains and mushrooms love mountains. As she talked and cooked, the kitchen would fill with the aromas of thyme and rosemary and carry our imaginations right up Yiayia’s mountainside with her.

This is such a hearty, satisfying, meal. The mushrooms just soak up the recipe’s flavors like tiny sponges. Simply pair it with a glass of light white wine and

Continue Reading →

Lahanorizo (Cabbage and Rice)

October 25, 2012 15
lahanorizo, the unstuffed stuffed cabbage

lahanorizo, the unstuffed stuffed cabbage

Think of this dish as unstuffed stuffed cabbage.  So simple to make, lahanorizo (Λαχανόρυζο) is a traditional recipe of sweet, tender cabbage, fresh dill and thyme. It’s a quick, delicious meal right  from the stove and leftovers are just as good a day or two later.

Served warm, lahanorizo is hearty and perfect for a winter’s night.  A dish at room temperature (or even right from the fridge!) and sprinkled with a bit of fresh lemon juice is just the thing for a hot summer afternoon.   Tasty, healthy, Continue Reading →

Traditional Greek Fava

October 21, 2012 12
creamy, velvety traditional Greek fava

creamy, velvety traditional Greek fava

 Breaking news for all you Greek vegans – hummus is not Greek! No matter how many Greek restaurants in the US  feature hummus on their menus, I am here to tell you it is almost NEVER served in restaurants or homes in Greece. Instead, authentic Greek restaurants and families enjoy a traditional, so delicious spread made from yellow split peas called fava (not to be confused with fava the bean).

Think of fava as hummus on steroids, both in taste and nutrition. Fava can be served smooth or chunky depending on your taste. It has a bit of a peppery bite from Continue Reading →

Quick Kritsinia (Sesame Bread Sticks)

August 17, 2012 3

kritsinia sesame bread sticks

You’ll find these crunchy sesame bread sticks wherever you go in Greece. With dozens of varieties to suit every taste, some are sweet, some savory and made with everything from honey and cinnamon to zucchini. Kritsinia are delicious with coffee for breakfast or snack and are a perfect side to any lunch or dinner.

This recipe makes about 2 1/2 dozen and uses store made bread dough. Sea salt, olive oil and sesame seeds dress up the basic dough and give you a positively addictive Continue Reading →

Wheat Berry Pudding / Varvara

August 11, 2012 2

wheat berry pudding

I’ve always eaten this dish for breakfast. We jokingly called it Greek oatmeal and it’s still one of my favorites today! Then one day a few years back, I came across it served as dessert in a little village on the island of Chios. The clouds parted, the sun shone, angels sang – I could enjoy this sweet, creamy, nutty pudding any time of day, hooray!

Served warm from the stove with golden raisins mixed in, wheat berry pudding is a fantastic way to start the day. Served at room temp as dessert, appetizer or even lunch with your favorite fruits and nuts Continue Reading →

Barley Salad

August 2, 2012 0

Barley Salad

Light, lemony and so satisfying with layers of textures and flavors, this will be your favorite way to enjoy barley!

I’ve always loved this dish but never as much as when I found it on the chalkboard menu outside a little restaurant in the town of Edipsos on the island of Evvia. A heaping scoop of barley salad sitting in a big piece of sweet red watermelon – brilliant! The combination of tastes is just so perfect together. Ever since, when Continue Reading →

Glazed Roasted Beets with Rice

July 11, 2012 0

My Yiayia Mary loved beets. Her grandchildren did not. So she always made us beets lightly glazed with honey (can be switched out with agave nectar!) and garlic. For years I thought that this was a variation of her own instead of a village recipe as Yiayia told us. To my complete surprise one summer in Greece, I found this dish on the menu of a small beach side cafe in Kalamata!

glazed beet over rice #nofilter #nojoke

The glaze is light and not sticky sweet. Equal parts honey or agave nectar and orange juice, crushed garlic cloves add just the right bridge between the earthy beets and sweet syrup. By allowing the roasted beets to simmer in the glaze, the flavors come Continue Reading →

Squash Pitas

June 30, 2012 5
perfect golden color

squash pita

I couldn’t wait to find this pie in my lunchbox!  In Greece, pitas or pies can come in all shapes and sizes and can be filled with so many tasty things.  This recipe calls for orange squash and rice – a delicious, nutritious way to eat Greek vegan on the go.

These are made with a batter dough and can be baked in muffin pans for single serving portions or Continue Reading →

Potatoes and Peas (πατάτες με aρακάς )

June 11, 2012 5
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 →

Baked Giant Beans

May 4, 2012 1

This is a fantastic Store Bought Greek Vegan option. Open a can, heat on the stove and you’ve got a hearty, healthy Greek vegan dish in minutes.

giant beans with lemon

My favorite brand is Palirria. Imported from Greece, the beans contain no preservatives. Serve with a wedge of lemon, crusty bread and a glass of white wine for a satisfying, delicious meal in no time at all.

Cans come in one serving and 10 serving sizes. You can also buy by Continue Reading →

Horiatiko Greek Salad

April 30, 2012 0

Greek chopped salad in kouloura

This is a traditional, horiatiko or village, chopped Greek salad. A fail-proof recipe, the fresher your veggies are here, the more delicious your salad will be. I think of it as a very farmers market friendly dish!

So quick and easy, you’ll find yourself making this salad all the time. I’ve listed out the ingredients by number of each vegetable with corresponding cup measurements so you can easily scale this recipe to Continue Reading →

Spanakorizo (Spinach and Rice)

February 20, 2012 35

spanakorizo / spinach and rice

Such 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

February 13, 2012 6

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 →

Skordalia with Roasted Garlic

November 26, 2011 4

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 →

Quantcast