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Revithosoupa / Greek Chickpea Soup

October 11, 2016 18
creamy, golden, delicious revithosoupa - traditionally vegan Greek chickpea soup

creamy, golden, delicious revithosoupa – traditionally vegan Greek chickpea soup

Revithosoupa / ρεβιθόσουπα is one of my very favorite meals. It’s ready in a quick hour and a half and is a staple of traditional Greek home cooks everywhere. And seriously, every time I make this dish the delicate, creamy broth amazes me with each spoonful!

Simply prepared with simple ingredients, revithosoupa – accent on the THO –  is a hearty, healthy dish that will warm you through. And this delicious (gluten free!) authentic chickpea soup with carrots, celery, sage and thyme cooks up all in one pot for easy cleanup! Continue Reading →

Stuffed Peppers / Yεμιστές πιπεριές

October 25, 2014 29
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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Grilled Bread / λαδοβρεχτό

September 8, 2014 3
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 →

Marathopites / Fennel Pies

July 6, 2014 1
marathopites / fennel frond pies

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

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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Spanakopita

April 27, 2014 33

traditional, authentically vegan Greek spanakopita

Spanakopita or spinach pie is probably one of the best-known of all traditional Greek dishes and hands down one of the most delicious. Its traditionally made without cheese so, bonus, authentically vegan too!

A handful of simple ingredients – fresh dill, mint, peppery chopped scallions, gorgeous green leafy spinach and you’re good to go. Wrap it all up in flaky fillo dough and you’ve got one of the easiest and most delightful foods in all of Greek cooking. This recipe will have spanakopita on your table in under an hour. Give it a try, you’ll Continue Reading →

Fried Squash

April 16, 2014 6
golden fried squash

golden fried squash

Crispy, golden outside – tender, meaty inside, fried squash is so simple and so delicious you’ll never look at zucchini without drooling again! These make an amazing meal all on their own or pop them into a piece of pita bread with a little tahini lemon sauce and you have the perfect sandwich. You’ll find so many Continue Reading →

Black Eyed Beans / Μαυρομάτικα

March 29, 2014 14
black eyed beans with celery and thyme

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 →

Baklava for Beginners

March 14, 2014 6
baklava for beginners

baklava for beginners

Hey guys, and welcome back to our 6 week meal plan! The aim of this is to introduce you to as many new recipes and cooking styles greek has to offer! Meal planning is extremely helpful because it can reduce both food waste and your spending! You’re not buying food you never end up using and throw out. If you plan your meals well and use the plan alongside using a card like the amex everyday® credit card can save you so much money! So, why not give it a go?

This amazing baklava recipe is for all of you who’ve written in asking for a beginner’s guide to baklava. Anyone, regardless of their Greek cooking experience, can make these perfectly every time – no unwieldy sheets of filo, an infinitely scalable recipe, just a few flavor packed ingredients and all ready in just 30 minutes or less – win, win, win, win (you get the idea!)

The oh-so-delicious authentic filling is one my Yiayia (and her mom before her) used when they wanted to make a special treat for someone during fasting periods of the year. Warmed tahini is used in place of melted butter to bind the nut filling and is just the perfect complement to the traditional flavors of cinnamon and toasted walnuts. A bit of lemon zest and a squeeze of 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 →

Carrot Keftedes

February 28, 2014 8
carrot keftedes with lahanosalata/cabbage salad

carrot keftedes with lahanosalata/cabbage salad

Keftedes are probably one of my favorite kinds of food – crispy outside, light oh-so-flavorful inside small fried (or baked) fritters of yumminess.  You can make them with all sorts of ingredients from meat to just about any vegetable.  I happen to love carrot keftedes best!

Roasting the carrots in this recipe really intensifies their flavor and sweetness and though many vegetable keftedes are made with eggs or cheese, they’re not missed in this traditional vegan (or Lenten) version. And carrot keftedes are a great way to use up stored winter carrots as well as older, less pretty carrots too. Continue Reading →

Ladopsomo / Fried Bread

February 17, 2014 8
ladopsomo / fried bread

ladopsomo / fried bread

A seamstress who worked for my father many years ago would bring me ladopsomo when she knew I was coming in to the store. Wrapped in aluminum foil and sprinkled with white sugar, I would be licking my lips the minute I spied that small silver packet next to her sewing machine!

Ladopsomo is simply fried bread and a more delicious result of a handful of plain ingredients there never will be.  Most countries have a version of fried bread or fried dough.  In Greece, it can be served as a side to savory or sweet dishes or stand on its own as the perfect snack. Ladopsomo is light, fluffy Continue Reading →

Cabbage Soup / λαχανόσουπα

February 5, 2014 35
cabbage soup / λαχανόσουπα

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 →

Braised Leeks

February 2, 2014 5
braised leeks

braised leeks

Leeks are Greek to me!  They’re everywhere in Greece and in Greek cooking.  Braised leeks are my favorite way to make them because its one of the few recipes where the leeks are allowed to stand alone and really shine.

Just a few ingredients including white wine, lemon and thyme and you have tender, sweet, beautiful braised leeks on your plate in less than 20 minutes from start to finish. Quick, easy, lovely Continue Reading →

Giant Bean Salad

January 4, 2014 0
lima saladThis 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 →

Pickled Red Cabbage

December 21, 2013 10

red cab coverI 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

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 →

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 →

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 →

Okra (μπάμιες)

February 23, 2013 10
okra in light tomato

okra in light tomato

Oh how I love okra! Tender, sweet with a big piece of crusty bread to sop up the garlicky good sauce and you’ve got yourself a Greek vegan good meal.

This recipe gently braises the okra. It’s a simple, no fuss method that allows the okra to stew slowly until they’re melt in your mouth perfect. Late spring and early summer is okra season here and I always keep my eye out for them to first appear at my favorite farmers market. They do pop up Continue Reading →

Greek Green Beans / Fasolakia

July 10, 2012 44
Greek green beans

Greek green beans / fasolakia

I visited a friends house after school once and her mom asked if I liked green beans, she was serving them with dinner. I said, yes I loved them! Well, that was before I sat down to eat a side of soggy, grey-green canned beans. Yuk! Green beans to me were soft and tender and swimming in tomato, garlic and olive oil.

You’ll be surprised how simple these are to prepare and how melt in your mouth delicious they are. This recipe is based on 2 lbs of green beans and can easily be doubled or tripled with perfect results. Make sure to have Continue Reading →

Bouquet Garni a la Grecque

May 30, 2012 0

When a recipe for soup, sauce or stew calls for a bunch of different herbs, this is a quick and easy way handle the job.  Simply bundle your choice of fresh or dried herbs and spices into a piece of cheesecloth, tie with a string and add to your recipe.

bouquet garni

Once your dish is done, pull out the bundle and discard. No need to carefully strain the ingredients to make sure every last twig and leaf is out and no worries that a stray coriander seeds or peppercorn will cause Continue Reading →

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