Category: Course

Creamy Broccoli & Cashew Soup

This creamy, plant-powered broccoli soup is a showcase for longevity ingredients embraced in “My Greek Table” and by Dr. William Li’s food as medicine research. Broccoli, fennel, and fresh ginger deliver cancer-fighting and anti-inflammatory benefits, while cashew-based cream adds richness without dairy. Fresh dill and extra-virgin olive oil round out this vegan Mediterranean bowl, ideal […]

Garlicky Variety Bean Salad

Beans are the cornerstone of the Mediterranean and Blue Zone diets. This garlicky Greek bean salad, highlighted in “My Greek Table – Flavors of Longevity,” combines fresh and dried beans, red onion, scallions, dill, parsley, and olive oil. Beans offer gut-healthy fiber and complete plant protein, supporting immune function and metabolic health. This salad echoes […]

Pan-Shaken Brussels Sprouts with Mushrooms

Featured on “My Greek Table – Flavors of Longevity,” this pan-shaken Brussels sprouts recipe combines the best of the Mediterranean diet in every bite—crisp Brussels sprouts, meaty mushrooms, thyme, orange zest, and antioxidant-rich pomegranate. Enjoying vegetables prepared with Greek olive oil and fresh herbs is a pillar of food as medicine and healthy eating. Inspired […]

Greek Chickpea Soup that emulates Diporto’s Legendary Revithada

Bibb Lettuce Salad with Winter Fruit and Walnuts

Enjoy the best of winter produce with this Bibb Lettuce Salad featuring crisp apples, ripe pears, celery, earthy beets, and crunchy walnuts—all tossed in a vibrant Greek olive oil vinaigrette. Inspired by Athens’ bustling markets and the seasonal flavors found in my book, Athens: Food, Stories, Love, this salad is easy to make, filling, and […]

Lemony Chicken Ribs (Kotopoulo Paidakia)

Before moving to Athens, I had never heard of chicken ribs—or the edible, finger-licking kind that Greeks know well. Known as kotopoulo paidakia, these tender strips of chicken, usually cut from the thigh, are a nostalgic comfort food for many Athenians. For countless children, they were the ultimate “mommy food”—simple, lemony, and nourishing, seasoned with […]

Greek Chicken Schnitzel

Chicken schnitzel is an after-school favorite in Athens, bringing families together with its crispy crust and Mediterranean flavors. This Greek Chicken Schnitzel, featured in my book Athens: Food, Stories, Love, uses real Greek oregano, authentic extra virgin Greek olive oil, and crunchy frigania rusks for that unmistakably Greek taste right at home.Like all Greek comfort […]

Greek Salad Wrap with Mashed Feta Spread

Enjoy all the flavors of classic Greek Salad on the go! This Greek Salad Wrap features a creamy mashed feta spread, crisp veggies, and optional plant-based protein for a balanced, portable Mediterranean lunch. If you like this recipe, you’re also sure to love my Classic Greek Salad (with a Twist) for a main, or Revithosalata […]

Creamy Greek Yogurt Pasta Salad with Chickpeas

This Creamy Greek Yogurt Pasta Salad with Chickpeas is a healthy twist on a classic, made Mediterranean style! Greek yogurt, olive oil, and herbs create a light, protein-rich dressing, while chickpeas, vegetables, and feta make this ideal for lunches, meal prep, or summer picnics. For more authentic salad inspiration, see Greek Salad (Horiatiki), or add […]

Greek Yogurt & Feta Bites with Kasseri and Greek Honey

Inspired by the rich tradition of Greek cheese pies, these savory Greek Yogurt and Feta Bites with Kasseri and honey bring you classic flavor in a simple, snackable format. They're baked until golden and drizzled with real Greek honey, a sweet-savory treat loved at school, parties, or for mezze. For more cheesy Greek favorites, try […]