Inspired by the Athens Riviera, I love to cook hybrid, fun and/or contemporary versions of Greek recipes and American classics. This one combines my two sides, Greek and American, and the result is a macaroni and cheese that gets everyone eating their spinach!
This rustic pasta dish calls for a sprinkling of dried rusk crumbs and speaks to the ingenuity of Greek island cooks, who used this simple technique to mimic the texture of ground meat. The recipe dates to older, poorer times, but it’s still delicious and a vegetarian’s delight!
This is one of the most traditional and oldest recipes from the island of Mykonos, and one of the Aegean’s most delicious savory pies!
A wonderful and easy dish for delicious spring Sunday lunch or dinner. Artichokes and feta are great together. 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.
Cauliflower is one of my absolute favourite vegetables, but Greek recipes for this often misunderstood food tend toward the boiled, lemon-olive oil approach. Roasting it brings out so much incredible flavour. Dressing it up with tahini and capers, as this recipe does, catapults cauliflower from banality into stardom!
Greeks traditionally use tahini during periods of fasting as a replacement for olive oil and as a great source of calcium. Combining it with avocado in a creamy sauce is new Greek recipe, culled from tradition, of curse, but with a modern twist.
Stuffed vegetables are always one of the most satisfying plant-based option. This Greek recipe calls for trahana, an ancient grain product that is one of the most beloved ingredients in the Greek kitchen.
Everyone loves a good burger, and all the better when it's a Greek recipe for a vegetarian burger that doesn't call for anything processed. That's often an issue with so much vegetarian and vegan cuisine. Here, the ancient Santorini yellow split pea, aka fava, is the plant protein of choice, decked out with caramelized onions, […]
The classic Greek recipe for soutzoukakia Smyrneika, or Smyrna-style spicy meat sausages, is the inspiration for this vegan rendition, seasoned the same way but calling for plant protein in the form of ancient fava, one of the timeless, plant-based foods of sustenance from the Greek island of Santorini.
Throughout the Aegean islands there are recipes for stuffed grape leaves that go beyond the classic rice-and-herb or rice-and-meat filling. Bean and vegetable stuffings are not uncommon. In this Greek recipe with a twist, the famed yellow split pea, aka fava, gets a wrap!Recipe developed for campaign “Santorini Volcanic Terroir” www.santorinivolcanicterroir.eu