Tag Archives | Orthodox Lenten Recipes

Fasting recipes for Orthodox Christians. Suitable for eating during lenten periods in the Church calendar.

Stuffed Peppers / Yεμιστές πιπεριές

October 25, 2014 29

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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Marathopites / Fennel Pies

July 6, 2014 1

marathopites / fennel frond pies

Fresh wild greens, aromatic fresh herbs and olive oil all wrapped in a simple dough = handheld heaven! Pites (or singular, pita) are a general word to describe hand held pies of all sorts. The variety of fillings is endless, many many of which are traditionally meat/dairy free. This particular pita, marathopita, comes from the island of Crete where wild fennel runs, well, wild!

The perfect lunch, snack or even breakfast and very child friendly – marathopites (μαραθόπιτες) use only the leaves or frilly fronds that grow on thin stalks above the fennel bulb. Here in the Northeast US its often difficult to find fennel bulbs with a beautiful bushy bunch of fronds attached as they’re usually trimmed for supermarket shelves. They can, truth be told, get a bit unruly. Then comes July at the farmers market and fennel is at every stall, displayed in all her leafy glory. This is the time to make, eat and freeze for non-fennel seasons, marathopites! Continue Reading →

Roasted Potatoes

May 18, 2014 20

Greek roasted potatoes with lemon, garlic, rosemary and oregano

Crispy golden brown outside, light, fluffy, lemony inside you’ll love this authentic roasted potato recipe – and you’ll never believe how simple it is to make. Enjoy these warm from the oven or just at room temperature, there’s just no wrong way to eat them!

Greek vegan amazingly flavorful and filling, roasted oven potatoes are a fantastic choice for any meal and are absolutely as delicious the next day for lunch. Lemons, garlic, big baking potatoes, Greek oregano, fresh rosemary and of course, olive oil – ordinary ingredients that make an extraordinary dish. You’re only an hour away from amazing!

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Black Eyed Beans / Μαυρομάτικα

March 29, 2014 14

black eyed beans with celery and thyme

This classic Greek dish is a lovely, light soup with the perfect bean flavor-pairing of celery and fresh thyme. Also known as ‘louvi xero’, black eyed beans (μαυρομάτικα) swimming in bowl of delicate tomato broth is one of the most delicious bean soups you will ever enjoy.

A few simple ingredients with quick prep and you have this one-pot-wonder on the table in 30 minutes. Just cover your dried beans with water to soak in the morning and they’ll be ready to pop into your recipe in the evening. Fast, easy, amazing is this authentic and so very tasty Continue Reading →

Chickpeas and Rice / Pεβίθια και Pύζι

March 8, 2014 21

traditional Greek chickpeas and rice

Creamy chickpeas, garlicky light tomato sauce and a pinch of smoky sweet cinnamon make this simple, traditional dish divine. A handful of ingredients, 35 min to prep/cook and you have a hearty, healthy, incredibly flavorful meal on the table. This dish is also perfect to take for lunch as its just as yummy at room temperature. A true one-pot-wonder, chickpeas and rice will become Continue Reading →

Cabbage Soup / λαχανόσουπα

February 5, 2014 35

cabbage soup / λαχανόσουπα

This is one of the most satisfying vegetable soups you will ever have. Cabbage soup is a traditional winter dish in Greece, though I enjoy it year round! The cabbage is sweet, the dill and thyme so flavorful, and the chopped zucchini, carrots and potatoes make it a complete meal in a bowl.

The trick is to first sauté all the vegetables, including the cabbage, before adding the water to your soup. This gives you a much more intensely flavored, layered, robust finished dish. This is a one-pot-wonder and so simple to prepare you’ll be Continue Reading →

Giant Bean Salad

January 4, 2014 0

This light, lemony, peppery, creamy bean salad is a joy to eat and so quick and simple to prepare. For a pretty and delicious first course or perfect lunch, fill a large tomato with giant bean salad or just enjoy with a piece of good, crusty bread. Giant bean salad is one of my very favorite meals and I know you’ll enjoy it as much as I do!

Ground anise, mustard seeds and chopped scallions are a sensational flavor combination here. With a squeeze of fresh lemon juice to brighten things up and a good olive oil to bring everything together – you just Continue Reading →

Loukoumades

January 1, 2014 16

loukoumades with sweet syrup and chopped walnuts

Light, airy, puffs of fried dough drizzled in sweet syrup and sprinkled with chopped walnuts – have I got your attention yet? Loukoumades are AMAZING, its that simple.

As a child, I asked for these every year on my birthday. First my Yiayia made them for me and after she passed away, my dad took over and now I make them for my birthday guests. These are a bit of a special occasion desert but I will admit to making them Continue Reading →

Pickled Red Cabbage

December 21, 2013 10

I first tasted (and loved!) pickled red cabbage on the island of Chios. Piled high next to a basket of crusty bread, I was hooked from the first forkful. The simple, delicious dish comes from Smyrna (now in Turkey). It was brought over to Chios and the Dodecanese islands by refugees of the Smyra fire after 1922. The spices definitely have that Asia Minor flair and pickled red cabbage was a favorite during the lenten period leading up to Christmas. It’s definitely a festive looking dish!

Red cabbage pickles up super quickly – no waiting a month or more before eating, just a week and you’re ready to enjoy. This traditional recipe is a great Continue Reading →

Tomato Soup / Vτοματόσουπα

December 13, 2013 4

served with toasted bread and red pepper flakes

This traditional tomato soup is the consummate comfort food. Its creamy and chunky and packed with so many delicious flavors! Simple ingredients and a quick, straightforward prep produce the most amazing results – one spoonful and you’ll be addicted. Get out your bottomless bowls for this dish!

The secret to this incredibly creamy, spoon coating soup – an olive oil roux! So smooth and decadently Continue Reading →

Apple Cake / Milopita

September 26, 2013 31

light, moist, traditional Greek vegan apple cake!

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 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 →

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