Category: Main Ingredient

PEACH ICED TEA WITH MINT

FIGS BAKED WITH GOAT CHEESE & THYME HONEY

RECIPE TIPS : The best variety of figs for this dish is Royal Black, a variety usually cultivated in the Attica prefecture. They are considered as one of the finest Greek varieties and they are fleshy, succulent and sweet. When paired with a tangy goat’s (or goat & sheep’s) cheese like manouri or chevre you […]

Salmon Leek Skewers With Sesame Seeds Or Nigella

A FEW TIPS & TRICKS: -When using bamboo/ wooden skewers, it’s advised to soak them in water for about 30 minutes so they don’t burn when they come in contact with the super hot grill. -For a recipe like this one that includes short cooking time and the skewers don’t need to be turned many […]

Broad Bean Salad with Dill and Olive Oil

HOW TO PREP FRESH BROAD BEANS: The first step is opening the pods and taking out the beans. Then you need to remove the bean skins -as they tend to be tough. Since peeling them out can be challenging, blanching them first makes it much more manageable. You just need to blanch them for 3 […]

APPLE PINEAPPLE CARROT SPICED SALAD WITH BOILED EGGS

HOW TO BOIL EGGS TO GET A SOFT, CREAMY YOLK: Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and start your timer. If you’re just cooking a couple of eggs, five minutes is perfect for a runny yolk. Cool the eggs slightly by […]

Buckwheat Crepes with Goats Cheese & Tomatoes

BUCKWHEAT CREPES TIPS: You can make these crepes up to one day ahead and refrigerate them. They can also freeze very well for several weeks. Stack them between pieces of parchment paper and wrap them airtight. OTHER TOPPINGS FOR INSPIRATION: Spinach and fried egg Creamy spinach and crispy mushrooms Mixed berries and maple syrup Apples […]

AVOCADO HUMMUS

PERFECT HUMMUS EVERY TIME! Did you know that blending your chickpeas when they’re still hot (right after they’re cooked or reheated canned ones) results in a light and fluffy mix, ready to absorb tahini, olive oil, and spices? Maybe the best tip for consistently good hummus is adding excellent tahini. The rich and complex flavor […]

MUSSELS COOKED IN TOMATO SAUCE

TIPS FOR PERFECT MUSSELS, FRESH VS FROZEN: Always buy your mussels fresh; frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little, give them a firm tap against the side of the sink or the counter. If they close, you can eat them. If not, […]

Greek Salad with Watermelon, Feta, Cucumbers and Arugula

Greek salad is the ultimate poster-child for the Greek diet and for Greek summer! It contains seasonal vegetables, Greek feta, the country’s national cheese, and, of course, extra virgin Greek olive oil. But there are versions of it, and not all of them need to contain, say, tomatoes. Greek salad at the height of the […]

Zucchini Patties with Corn & Herbs

Zucchini is one of the most popular vegetables in the Greek diet and in the Mediterranean diet overall. This garden classic is very versatile. In Greek cooking, it is prepared in countless ways: grated and as a filling for many different regional savory pies, cut into rounds or fingers and pan-fried as a classic meze, stuffed, and also turned into delicious patties. This recipe is a variation of one that I do at my cooking school on the Blue Zone Greek island of Ikaria. It’s packed with Mediterranean diet ingredients and is gorgeous, delicious and nutritious!