Vegetarian Recipes
Stuffed tomatoes and peppers are one of the great seasonal treats of a Greek summer: filling, robust, and suitable for vegans, vegetarians, carnivores and others! You can also serve them either hot, cold, or at room temperature.
Here’s a great version of the classic Greek garlic dip, skordalia, from Crete, where it is made with broad beans.
Skordalia, the classic Greek garlic dip that goes perfectly with fried fish, boiled beets and greens and much more, comes in many regional variations. This unusual take, from the mainland area of Mt. Pelion, calls for tahini.
Skordalia, one of the classic Greek dips, comes in many regional variations. This one, with walnuts as the base, is made both in Macedonia and in parts of the Peloponnese.
This quick, easy Greek-style zucchini-feta omelet is perfect for a Mother’s Day brunch, for a Meatless Monday, or for a simple, fast meal any night of the week.
Ikaria Onion-Wild Fennel Pie with Homemade Phyllo is perfect for Lent, vegetarians and vegans alike, or just for lunch!
WIld fennel is the herb that perfumes the springtime table in Ikaria. Pictured here, the simplest potato – fennel dish, called patatato.
If you’re looking for a great, seasonal Mediterranean Diet recipe that makes for the perfect main course vegetable dish, here it is: Greek island style roasted artichokes and potatoes. With a little Greek feta, the dish is even better!
Potatoes au gratin with Greek cheese are a great idea for the Greek pre-Lenten feast called Cheese Sunday, but for any occasion too.
There is nothing quite as comforting as Greek fasolada, one of the best-known, if humble, recipes that comes in many regional variations. To find the authentic Greek olive oil that gives this dish its velvety, sating texture, go to my online store here.