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242 SEARCH RESULTS FOR: greens
20 February 2020
This Greek recipe for grilled pork chops comes with a special barbecue sauce made with Greek honey, extra virgin olive oil and wild, dried Greek oregano. It’s a winner!
24 January 2020
This is my favorite Greek recipe for a classic dressing! Use it over a simple, fresh greens salads. It’s also great over grilled seafood, such as shrimp and squid. You can try adding a grated knob of ginger to this as well as some fresh herbs of choice, such as chopped dill, parsley, mint or basil. I like to ...
8 January 2020
All over the north, from Epirus to Alexandroupoli, savory pies abound. Most call for phyllo, either homemade or commercially prepared, but many also call for a crust of cornmeal. They go by various names, can be found in similar renditions all over the region and were an easy solution for the daily dinner table, at once healthful, filling and ...
8 January 2020
Omelet and sausage dishes abound all over Greece. Here, the omelet calls for one of Epirus’s flagship cheeses, metsovone, which adds a delicious, smoky depth to this otherwise simple dish. Serve this as an appetizer or easy main course, coupled with a healthy plate of horta—cooked wild greens. Try serving it for brunch with a glass of chilled Amyntaion ...
6 January 2020
The flavors of Laconia are pared down and intense, characterized by health-giving simplicity transported on a constant flow of the region's famed emerald green olive oil.
28 November 2019
Black-eyed peas are a traditional good-luck dish at New Year’s throughout much of the American South and elsewhere. In Greece, it doesn’t have to be New Year’s to enjoy them. This is a modern take on a traditional Greek stew of black-eyed peas and greens, gussied up with some delicious pomegranate.
9 November 2019
My Greatest Hits with Winter Squashes & Pumpkin!
I love pumpkin as well as every shape, size and color of all winter squashes for that matter. In Greek cuisine, winter squashes have a special place. Left to grow all summer, they are the last of the warm-weather bounty that Nature provides before the Fall and Winter really set in.
4 September 2019
Happy September! The light shifts ever so slightly. The breeze carries the first hints of a chill. Soft, bursting figs dangle from trees, begging to be plucked, and grapes are everywhere, pale green, yellowish gold, mottled pink, deep purplish red. Peppers populate market stalls in a palette of bright fire-engine reds and oranges, green and more, crisp, smooth, wrinkled, curled, ...
16 August 2019
This colorful Greek salad is hearty and healthy, especially with the addition of purslane, one of the world’s most nutritious wild greens. You probably have it growing in your backyard but don’t know it! Try sprinkling a little Greek feta on top for fun!
19 May 2019
Mageirio, after the verb, to cook, “mageirevo,” is essentially an all-purpose summer stew, a kind of “throw-everything-in-one-pot,” dish that almost every home cook makes at least once a week, making use of everything that grows in her garden. This and the next recipe offer slight variations on the theme. If amaranth greens are unavailable, you can use any sweet ...
10 April 2019
What happens when you combine a very traditional recipe for chicken in onion-feta sauce from Sparta, Greece, with the lunchtime favorite, tuna melt? Sparta chicken melt, with Vrisi 36 olive oils and Peloponnese mustard. Yum.To find some of the artisinal Greek products you'll need to make this, visit my online shop , where you'll discover a host of lovingly curated Greek ingredients.
4 April 2019
Vegetable fritters, patties and keftedes abound in the Greek kitchen and regional variations are endless. Everything from Santorini tomatoes to wild greens to leeks and pulses are turned into fritters. These aromatic carrot keftedes are a break with tradition. They were born in the restaurant kitchen of Committee in Boston, where I am consulting chef. They’re also in my ...
