Baked Seafood Orzo with Kalamata Olives
Orzo is one of the most popular Greek pasta shapes. In Greek, it’s called kritharaki. 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.
Greek Salad with Quinoa, Octopus & Chick Peas
Quinoa gets a Greek touch in this easy salad with chick peas, octopus, tomatoes, and fresh herbs. To find the Greek olive oil and Greek balsamic vinegar used in this recipe, click here.
Meatballs Braised with Leeks & Celery
In the mood for a meatball dish with a twist? This lovely northern Greek meatball and leek-celery medley works wonderfully over rice, wild rice or pasta and pairs beautifully with many of Greece’s red wines or full-bodies whites. To find the olive oil and trahana used in this recipe as well as other carefully curated […]
Gnocchi with Spinach, Feta & Walnuts
Italian gnocchi, bought fresh not homemade, to make this dish fast and easy, get a Greek lift when tossed with spinach, feta, garlic and walnuts. To find the feta and extra virgin olive oil needed for this dish, shop here.
Roasted Portobello Mushrooms Stuffed with Greek Fava
This dish is unintentionally vegan, as are many of the recipes on my site. That’s the healthful, delicious nature of Greek cuisine. You can find the Greek olive oil, Greek balsamic and Greek fava you need for this dish here.
Red Cabbage-Caramelized Onion Tart with Whole Wheat Phyllo
When my 14-year-old son gobbled up a cabbage-onion tart, I know the recipe is a winner. The filling for this Greek open-faced pie is so easy to make. You can use commercial phyllo, too. To find some of the artisinal Greek products you’ll need to make this, visit my online shop here, where you’ll discover […]
Artichokes Braised a la Polita with Shrimp & Greek Saffron
One of the great classics of Greek urban cuisine, artichokes a la polita, or “of Contantinople,” braised with carrots, potatoes and, here, shrimp.
Calamari Stuffed with Spanakopita Quinoa
Here is a wonderful variation on two classic dishes: aromatic stuffed squid and spanakopita. I use quinoa and recommend that you use great Greek olive oil, real Greek feta and the freshest spinach. To find some of the artisanal Greek products you'll need to make this, visit my online shop, where you'll discover a host […]
Ouzo Saffron Rice Pilaf with Peas, Pistachios and Almonds
My favorite rice is, of course, Greek! It’s more flavorful than other rices from around the world because it grows near the river deltas in N. Greece, seasoned by the salty spray of the sea nearby. We cook rice for dinner in Greece, as a main course, not only as a side dish. This recipe […]
Roasted Lemon Chicken with Kale and Kalamata Olives
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Artichoke Gratin from Tinos
In the mineral-rich soils of the Komis Plain, in the prefecture of Exomvourgo, on the eastern side of Tinos, the island’s tiny, firm, complex-flavored artichoke flourishes. Local authorities organize a local artichoke festival every year. Artisans make pickled or olive oil-preserved artichokes, and taverna cooks created a kind of flan with the artichoke and bread, […]
Jewelled Quinoa with Chick Peas, Orange, Greek Raisins & Olive Oil
I fell in love with jewelled rice, a Persian classic, since first tasting it many years ago. I have adapted it here so that quinoa is the starch. You can find Greek olive oil and other carefully curated Greek artisan products at my online food store, here.