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30 November 2022
RISOTTO TIPS: A good stock is essential for a good risotto. Its temperature is very important -it should be hot and simmering and kept at this temperature throughout cooking the dish. Furthermore, in case your stock is store bought, make sure the stock is low sodium. Get your mise en place ready: chop your onion(s), crush and mince your ...
15 November 2022
With Thanksgiving just around the corner, I believe it’s the perfect time for me to give thanks, and to show a little love and appreciation to everyone who has made this season of My Greek Table possible. And I’m not talking about just my team (an amazing group of people, btw!!), but all the people I’ve met in the orbit of this wonderful adventure that has changed my whole life.
1 November 2022
Greek-inspired Thanksgiving means a lot of things, but mostly it means a great selection of delicious plant-based recipes to choose from!
27 September 2022
Fall is an interesting transitional time in the Greek kitchen. Summer produce still abounds - head to your local laiki (street produce market) and you’ll find tables full of overripe tomatoes sold for sauces, as well as a literal cornucopia of peppers! But as you wander the market’s many stalls (or even peruse the shelves of your supermarket), you’ll notice the first telltale signs of a new season’s ingredients, too. And this means there are a whole crop of delicious plant-based recipes that come with the change of seasons.
17 September 2022
Greek salads go far beyond the classic warm-weather Mediterranean diet ingredients of tomatoes, peppers, and cucumbers. Indeed, a Greek salad can contain almost anything, so long as it’s seasonal. This Greek salad is a great example of how the change of seasons is mirrored in almost every Greek recipe. The segue from summer to fall is one of the ...
5 September 2022
Here’s a great Greek salad that is also a perfect fall salad. Greek recipes with butternut squash are usually limited to savory pies, and Greek recipes for beets usually means simply boiling them and dressing them with extra virgin Greek olive oil and vinegar. But this sald is different! In the Greek diet and Mediterranean diet (basically the same ...
5 September 2022
HOW TO STEAM & ROAST BUTTERNUT SQUASH Steam: Bring 1 inch of water to boil in a large pan fitted with a steamer basket. Add squash. Cover and steam until soft, about 15 minutes. Roast: Cut the butternut squash in half lengthwise and place flesh side down on a parchment paper-lined baking sheet. Bake at 375 F for about ...
5 September 2022
WHY IS SALAD GOOD FOR US? In the Mediterranean, especially in Greece, salad is a de rigueur part of every meal except breakfast! Sometimes – indeed, often – it is the meal. Why is it so good for us? Here are two good reasons: It’s filling and it’s full of fiber! A salad is mostly made of fruits and ...
30 August 2022
Summer is winding down, and for me, it’s interesting to take a look back at the past couple months to see what you guys have been enjoying the most from my website. And there is a fascinating mix! From classic Greek recipes, like grilled octopus, lamb kebab, and gigantes, to modern interpretations of famous Greek dishes, like spanakopita mac and cheese and whole roasted cauliflower. Scroll down for the 10 most popular Greek recipes from my site this summer!
16 August 2022
Did you know that corn recipes have been part of the Greek table for several hundred years? Admittedly, this is nothing compared to the vegetable’s long history in the US, but it is notable considering the role these recipes play in the Greek diet as a whole! It was probably introduced and disseminated by the Ottoman Turks, who may have ...
1 August 2022
When the summer heat hits, it’s almost impossible to make yourself labor in front of a hot stove or oven, no matter how hungry you are. I get it! It’s when salads full of the delicious bounty of summer come center-stage in my kitchen. And luckily, the Mediterranean diet is packed with foods and recipes to help you deal with ...
31 July 2022
Zucchini is one of the most popular vegetables in the Greek diet and in the Mediterranean diet overall. This garden classic is very versatile. In Greek cooking, it is prepared in countless ways: grated and as a filling for many different regional savory pies, cut into rounds or fingers and pan-fried as a classic meze, stuffed, and also turned into delicious patties. This recipe is a variation of one that I do at my cooking school on the Blue Zone Greek island of Ikaria. It's packed with Mediterranean diet ingredients and is gorgeous, delicious and nutritious!
