Mussels are a classic Greek meze, super easy to cook, and a very popular seafood component of the Mediterranean diet. Did you know that mussels have been farmed in Greece since ancient times? There are a few varieties of Greek mussels, mostly cultivated off the coasts of Northern Greece, and typically a little slimmer […]
Cauliflower is one of my absolute favourite vegetables, but Greek recipes for this often misunderstood food tend toward the boiled, lemon-olive oil approach. Roasting it brings out so much incredible flavour. Dressing it up with tahini and capers, as this recipe does, catapults cauliflower from banality into stardom!
Greeks traditionally use tahini during periods of fasting as a replacement for olive oil and as a great source of calcium. Combining it with avocado in a creamy sauce is new Greek recipe, culled from tradition, of curse, but with a modern twist.
On Monday, March 2, Orthodox Lent begins. Tahini, a paste made from sesame seeds, is an important part of the food traditions today but throughout the 40-day fasting period, as well. It is used in lieu of olive oil and to some extent in lieu of dairy, as it is one of the most calcium-rich foods on the planet. In the U.S. tahini is mostly an afterthought—we know it mainly for its use in hummus. But this small (but mighty) sesame seed packs such an amazing nutritional punch that it’s worth a starring role on our table.