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When you imagine a Greek island getaway, what usually comes to mind? Beaches with crystal-clear water, white rocks and sand, those iconic blue domed roofs on cliffsides that descend abruptly into the sea? If so, you’re not alone, and you’re most likely picturing Santorini, one of Greece’s most famous (and breathtakingly beautiful) islands. But besides […]
When it comes to produce, the gifts of the Greek earth are about as tasty as it gets. This is extra true when it comes to peaches, one of my favorite summer fruits and a mainstay of the Greek diet, with its emphasis on fresh fruits and vegetables.
In the midst of a sweltering Greek summer, there’s only one dish on my mind: the Greek salad, or horiatiki, a classic Greek recipe that leans on a combination of tomatoes, onions, cucumbers, peppers, olives, feta and extra virgin Greek olive oil to create one of the most iconic dishes in the world. It brings together all of the best elements of the Mediterranean, and it’s best paired with a salty seaside and plenty of warm Greek sun.
We’re in the height of summer produce season, and another of my favorites has started appearing at farmers markets and in gardens everywhere: green beans, an endlessly versatile vegetable that can bring a taste of the Mediterranean diet to you no matter where you are. Plenty of Greek recipes feature green beans, and many of them are classics of the Greek kitchen!
A taste of regional Greece…excited to announce my menus on MGT4 sponsor Celestyal Cruises.
Tomatoes have been a part of my Greek kitchen for as long as I can remember. In the 1960s, I can recall the pinkish orange tomatoes in white plastic tubs wrapped in clear crinkly plastic that were the standard kind in local New York supermarkets. They didn’t inspire! Jump ahead to 1972: It’s my first visit to Ikaria, and I had avoided tasting tomatoes up until this point, but while on the island, one was forced upon me by a well-meaning aunt. Truth be told, my life has never been the same!
It’s summer in Greece. Imagine you’ve been at the beach, lounging in the sand, sneaking in a few swims, and relaxing, listening only to the sounds of your friends, family, and the sea for the past few hours. And at the end of the day, you find yourself sitting at a seaside Greek taverna, the sun sinking into the sea. The table is full of fresh, delicious seafood – and of course, that means a few Greek recipes for shrimp! The Greek diet and Mediterranean diet both overflow with great shrimp recipes.
From grilled lamb chops to grilled fish, the recipes and techniques for grilling in the Greek diet are countless. Read on!
Here ares six plant-based Greek recipes for zucchini, one of the classic Mediterranean Diet ingredients of summer. In the Greek diet, just about every cooking method can be applied to zucchini, including, of course, stuffing the tender blossoms. For people interested in cooking more plant-based vegetarian or vegan Mediterranean recipes, zucchini is a great option because it is so versatile.
On Ikaria, my native island and a Blue Zone, renowned for the longevity of its inhabitants, there are lots of secrets to my fellow islanders’ legendary life spans. Weeds – or, better put, wild (and cultivated) edible greens and herbs – are key! And while Mediterranean gardens are loaded up with plenty of varieties, today I want to focus on arugula, one of the most beloved salad greens in the Mediterranean. It grows wild on the island but it is also a favorite cultivated green, too.