RUSTIC HOMEMADE TORTELLINI SOUP WITH TOMATO, BASIL, AND SPINACH
FRESH VS FROZEN SPINACH You can definitely substitute fresh spinach with frozen for this recipe. Spinach is a frozen vegetable with flavor that holds up to the freezing process and retains its texture. Fresh spinach provides more folate, a B vitamin that, according to some studies by the American Heart Association, it’s believed to prevent […]
Spiced Roasted Chicken With Toasted Orzo
Everyone loves a great roasted chicken, and this is a My Greek Table recipe standout! In the Greek diet and Mediterranean diet, roasted chicken is often a Sunday meal. But it’s also easy enough to prepare for a midweek feast, as I did as a thank you to a friend who walked me around my […]
Cyprus Braised Pork With Wine And Coriander – Afelia
Pork, you may be surprised to learn, is one of the most important sources of protein inthe Mediterranean diet, at least among those populations (Non Jewish and non Muslim) where it has long been a traditional meat. There are many braised pork recipes throughout Greece and Cyprus, and this one is a classic from Cypriot […]
Homemade Pork Sausages from Cyprus – Sheftalies
The Greek diet has all sorts of tasty indulgences and these succulent homemade small sausages that are a classic of Cyprus are definitely among them. Sheftalies, or seftalies, are a Cypriot recipe that can probably trace their roots back to some of the meat specialties held in high esteem by the ancient Greeks. They are […]
WHOLE MACKEREL BAKED OVER VEGETABLES
OILY FISH NUTRITION Oily fish include herring, salmon, sardines, sprats, trout, and mackerel. They are high in Omega 3 fatty acids and a good source of vitamin D. Note that fresh and canned tuna do not count as oily fish. A few of the health benefits of oily fish are the following: they help protect […]
Romanesco Gratin
ROMANESCO 101Romanesco is supposed to be a hybrid between cauliflower and broccoli. It’s part of the brassica family and its flavor resembles the broccoli one. It’s rich with vitamins C and K as well as loaded with fiber. It’s considered good for eye health, improves circulation and heart health and boosts digestive health. It’s thought […]
SEAFOOD PAELLA
BOMBA RICE Bomba rice is the de facto paella rice, a short-grained variety cultivated in Easter Spain that is said to have originated from an Indian variety brought to the Iberian peninsula. One important property of bomba is its ability to absorb two or three times its volume in water without bursting. As a result, […]
ROAST BEETROOT “SPAGHETTI” WITH CARDAMOM AND SPICED GREEK YOGURT
A LITTLE CARDAMOM LORE Cardamom, native to India, was known to the ancient Greeks and used in making perfume, so highly esteemed was its aroma. That very same aroma informs so much cooking all over the world today – cardamom truly is one of the greatest spices on earth. In many parts of the world […]
TAGLIATELLE IN TOMATO SAUCE WITH CHICKPEAS, AND BASIL
PASTA AND BEANS In the Greek kitchen, we cook up a few very old recipes that marry pasta with beans or legumes. Lentils and small pasta are still enjoyed in the Dodecanese islands and in Cyprus, for example. But for sure, the Italians take the prize on so many great recipes for pasta e fagioli […]
Greek Spicy Spaghetti with Shrimp
A wish list of Mediterranean diet ingredients goes into this Greek recipe for garlicky shrimp pasta! Seafood is an important component of the Greek diet, and shrimp is always a favorite. Indeed, there are even a fewnative species of Greek shrimp. This dish would not be the same without both the herbs and the extra […]
RED LENTIL SOUP WITH CHILI, CILANTRO AND TOASTED PITA BREAD
ABOUT RED LENTILS Red lentils are typically bright orange in appearance, and are similar to other lentil varieties in terms of overall – great – nutritional benefits. They tend to break down a little more easily than brown, green or black lentils, and have a mushier texture as well. Additionally, they have a slightly sweeter […]
Savoy Cabbage Bean Soup
Savoy cabbage is a cruciferous vegetable named after the Savoy region in France, where it’s believed to have originated. It’s a versatile cabbage that even though it isn’t as crunchy as the green cabbage, it keeps its texture when cooked. It has a full flavor and can be enjoyed raw, cooked, pickled and roasted as […]