Winter salad with grated broccoli stalks, cabbage and carrots.

Broccoli Stalk Slaw


One of the best winter salads in Greece is a kind of slaw, called Politiki Salata, made with cabbage, carrots, and dill. I re-invent it a bit here, using broccoli stems, too, as a way to use up something that we typically discard but that is both delicious and nutritious. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

Ingredients

  • SHRIMP SKEWERS
  • MEGALES GARIDES
  • MELI
  • BALSAMIC
  • YOGURT SAUCE

LIZANA

  • KATHARISE TIS GARIDES. OLA TA YPOLOIPA EINAI EFKOLA.
  • EGGS BAKED IN TOMATO SAUCE
  • • 3 tablespoons extra-virgin olive oil
  • • 1 large onion halved and thinly sliced
  • • 1 large red bell pepper seeded and thinly sliced
  • • 3 garlic cloves thinly sliced
  • • 1 teaspoon ground cumin
  • • 1 teaspoon sweet paprika
  • • ⅛ teaspoon cayenne or to taste
  • • 1  28-ounce can whole plum tomatoes with juices, coarsely chopped
  • • ¾ teaspoon salt more as needed
  • • ¼ teaspoon black pepper more as needed
  • • 5 ounces feta cheese crumbled (about 1 1/4 cups)
  • • 6 large eggs
  • •  Chopped cilantro for serving
  • •  Hot sauce for serving
  • o
  • PREPARATION
  • 1. Heat oven to 375 degrees.
  • 2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  • 3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
  • GREK-MEX VEGETARIAN CHILE
  • INGREDIENTS
  • • 2 cups boiled cranberry beans χαντρες
  • • 2 olive oil
  • • 1 onion finely chopped
  • • 1 large or 2 medium carrots cut in small dice
  • • 1 red ΦΛΟΡΙΝΑ pepper diced
  • • 2 large garlic cloves minced
  • • 3 tablespoons mild ground chili  or use hot, or use more
  • • 1 tablespoon lightly toasted cumin seeds ground
  • • 1 28-ounce can chopped tomatoes
  • • 1 teaspoon dried oregano
  • • 2 tablespoons tomato paste dissolved in 1 cup water
  • • 2 cups diced pumpkin
  • •  Salt to taste
  • • ½ cup chopped cilantro
  • •  Grated feta for garnish
  • • Pita bread toasts homemade
  • PREPARATION
  • 1. Heat the beans on top of the stove in a large soup pot or Dutch oven.
  • 2. Heat the oil over medium heat in a heavy nonstick skillet and add the onion carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
  • 3. Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
  • 4. Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish top with grated FETA.

LIZANA

  • - ΚΌΨΕ ΟΛΑ ΤΑ ΛΑΧΑΝΙΚΆ ΜΙΚΡΆ
  • - ΚΟΨΕ ΤΗΝ ΚΟΛΟΚΥΘΑ ΣΕ ΚΥΒΆΚΙΑ ΤΩΝ 2.5 ΕΚ.
  • - ΒΡΑΣΕ ΤΑ ΦΑΣΟΛΙΑ ΑΛ ΝΤΕΝΤΕ
  • - ΦΤΙΑΞΕ ΤΑ ΠΙΤΑ ΤΣΙΠΣ ΟΠΩΣ ΚΑΝΑΜΕ ΣΤΟ ΣΚΛΑΒΕΝΙΤΗ ΓΙΑ ΤΟ FAIRY!
  • ONE-POT GREEK LEMON CHICKEN AND POTATOES
  • 12 ounces / ½ KILO  baby potatoes halved (WITH SKIN)
  • 4 tablespoonS  olive oil
  • 6-ounce skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 3/4 teaspoon salt
  • 1/2 teaspoon  freshly ground black pepper divided
  • thyme sprigs
  • 4 ounces  BUTTON mushrooms HALVED
  • 1 tablespoon  chopped fresh thyme
  • 1/4 cup  FRESH LEMON JUICE
  • 2 teaspoons  all-purpose flour
  • 1 3/4 cups  unsalted chicken stock such as Swanson
  • very thin lemon slices
  • 2 tablespoons  chopped DILL
  • 1. Preheat oven to 450°.
  • 2. Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 12 minutes or until tender. Drain.
  • 3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
  • 4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine LEMON JUICE and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon SLICES, and P to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with DILL.

LIZANA

  • - ΚΌΨΕ ΠΑΤΑΤΕΣ ΣΤΗΝ ΜΈΣΗ ΚΑΙ ΒΑΛΕ ΣΤΟ ΝΕΡΟ
  • - ΖΕΜΑΤΙΣΕ ΤΑ ΦΑΣΟΛΑΚΙΑ ΓΙΑ ΠΟΛΥ ΛΙΓΟ
  • - ΚΟΨΕ ΜΑΝΙΤΑΡΙΑ ΣΤΗΝ ΜΕΣΗ
  • - ΧΤΥΠΑ ΛΊΓΟ ΤΑ ΣΤΗΘΗ ΓΙΑ ΝΑ ΛΕΠΤΙΝΟΥΝ
  • - ΣΤΙΨΕ 2 ΛΕΜΟΝΙΑ ΓΙΑ ΧΥΜΟ
  • - ΚΟΨΕ ΑΝΗΘΟ
  • Greek Mac and Cheese
  • SPANAKOPITA MAC AND CHEESE
  • SERVES 8-10
  • 4 TABLESPOONS PLAIN DRIED BREADCRUMBS
  • 6 tbsp. unsalted butter melted
  • Salt to taste
  • 8 oz. hollow pasta preferably elbow macaroni
  • 3 TBSP flour
  • 3 cups milk
  • 4 cups grated graviera or kefalotyri cheese about 12 oz.
  • 3 ⁄4 tsp. ground cinnamon
  • 1 ⁄8 tsp. freshly grated nutmeg
  • Freshly ground black pepper to taste
  • 2 tbsp. extra-virgin olive oil
  • 3 large LEEKS finely chopped
  • 1 LARGE ONION FINELY CHOPPED
  • 16 oz. / 1 KILO spinach roughly chopped
  • 2 GARLIC CLOVES CHOPPED
  • 1 ⁄3 cup roughly chopped fresh dill
  • 2 cups crumbled feta
  • Instructions
  • TOSS BREADCRUMBS WITH 2 TBSP. MELTED BUTTER. SET ASIDE.
  • Bring a pot of salted water to a boil. Add pasta and cook until cooked halfway through about 3 minutes. Drain pasta, rinse with cold water, and set aside.
  • Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10–15 minutes. Remove pan from heat. Stir in graviera, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.
  • Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add LEEKS AND ONION and cook stirring often, until soft, 3–4 minutes. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.
  • LIZANA
  • - ΚΟΨΕ ΚΡΕΜΜΥΔΙ
  • - ΚΟΨΕ ΠΡΑΣΟ
  • - ΚΟΨΕ ΣΠΑΝΑΚΙ
  • - ΚΟΨΕ ΣΚΟΡΔΟ
  • - ΤΡΙΨΕ ΓΡΑΒΙΕΡΑ ΚΑΙ ΦΕΤΑ
  • - ΒΡΑΣΕ ΜΕΧΡΙ ΤΑ ΜΙΣΑ ΠΟΛΥ ΑΛ ΝΤΕΝΤΕ ΤΑ ΜΑΚΑΡΟΝΙΑ
  • - ΦΤΙΑΞΕ ΤΗΝ ΜΠΕΣΑΜΕΛ ΓΙΑ ΝΑ ΕΙΝΑΙ ΕΤΟΙΜΗ
  • - ΣΩΤΑΡΕ ΤΟ ΚΡΕΜΜΥΔΙ-ΠΡΑΣΟ
  • - ΣΟΤΑΡΕ ΤΟ ΣΠΑΝΑΚΙ

Salad

  • 3 cups grated or broccoli stalks*
  • 1 cup grated carrot*
  • 1 cup shredded green cabbage*
  • 1 garlic clove finely chopped
  • 1- inch knob of fresh ginger peeled and grated
  • 3 tablespoons capers rinsed and drained
  • 3 tablespoons snipped dill

Dressing

  • 2 teaspoons Vrisi 36 Greek mustard
  • 2 tablespoons Vrisi 36 Greek balsamic vinegar
  • 4 tablespoons Vrisi 36 Bold or Organic extra virgin Greek olive oil
  • Salt and pepper to taste

Instructions

  1. Combine all the vegetables, garlic, ginger, capers and dill in a mixing bowl.
  2. Whisk together the mustard, vinegar, olive oil, salt and pepper until thick and creamy and mix into the salad just before serving.

Notes

• Although you can find pre-shredded broccoli stalks, carrots and cabbage in almost every American supermarket, it is much more preferable to grate them yourself. Just cut the stalks off the broccoli, for example, and then cut into thick long strips. Coarsely grate in the food processor using the grating attachment. Do the same for the carrots and cabbage.

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