Vegetarian Recipes
Beet salad, patzarosalata in Greek, is an all-time favorite. Earthy beets pair beautifully with garlic and the acidity of good vinegar. You’ll find this salad on tables everywhere, the perfect match to fish recipes like fried cod croquettes and retsina.
This hearty, earthy skordalia, made dark with the addition of walnuts and red wine vinegar, is especially pungent. It is delicious with boiled or roasted beets.
Artichoke moussaka is one of several variations on the moussaka theme in the Greek country kitchen. This version is a delicious, meatless rendition, made sweet by the copious amount of caramelized onions that are layered in the pan.
Here’s a “lazy” version of spanakopita, turned into grilled cheese. All you need is a little filling and great bread and you’ve got yourself an impressive lunch, dinner, or snack!
The addition of fruit and nuts to savory salads is always welcome on My Greek Table! This salad has lots going on in terms of flavors and textures. Add a piece of grilled chicken breast to it and you’ve got a complete meal!
These deliciously sweet, totally vegan stuffed eggplants are a riff on a classic dish, Imam Bayldi, eggplants stuffed with onions and tomatoes. It’s one of the great ladera (olive-oil-based) dishes of Greece, and one of my favorite stuffed vegetable dishes. If you have access to a wood-fired oven, try baking it in there, which is […]
The tangle of zucchini that overflows in Greek summer gardens means that all over the country the number of regional recipes is mind-boggling. Savory pies filled with zucchini are just one category of dishes that call for this summer creeper! There are literally dozens of savory pies filled with zucchini, all slightly varied from place […]
One of the most fascinating aspects of Greek cuisine is the continuity of use of so many ingredients from prehistoric times to the present. Among the oldest ingredients still revered today are honey, olive oil, herbs, and native pulses, first among which is the humble lentil. Honey, together with spices and herbs, was often used […]
The salty, briny flavor of feta goes surprisingly well with honey, a combination that contemporary Greek chefs have been experimenting with for about the last decade. This recipe is a variation on several cheese-based specialties that are traditional Greek mezedes.One of those specialties is saganaki, its most common iteration the pan-fried cheese that is a […]
Did the ancient Greeks invent the concept of dips? That may very well be true! No, “dip” isn’t a Greek word (!), but opson is, and it refers to the relish that was savored with wheat or barley bread.This recipe, for beetroot hummus, comes from my work as consulting chef at Committee Ouzerie in Boston […]