PEPPER PLUSSES! Peppers are really good for us. They’re inexpensive and hardy and they pack a lot of nutrition, especially Vitamins A and C, potassium, folic acid and fiber. Red peppers are even more nutritionally dense because the longer they stay on the vine (turning from green to red) the more time they have to […]
HELPFUL TIP: The best way to store radishes is to trim them, wash them and soak them in cold water for a few minutes. Then, layer them between paper towels in a ziplock bag. Remove all the air and chill. They will stay fresh for a few weeks this way.
HELPFUL TIP: Red mullets can be found in good fish markets. If you’re having a hard time finding this classic Mediterranean fish, you can substitute with 4 whole flounders or with salmon filets about the same weight. You’ll need 4 whole flounders or 4 filets. You can also sear the salmon separately in a frying […]
HELPFUL TIPS You can make this higher in fiber by using whole wheat lasagna noodles, but you’ll likely need to boil them slightly and drain. (I haven’t seen no-cook whole-wheat lasagna noodles.) You can also replace the spinach with chopped kale (it’s tougher than spinach so needs to be chopped) or with Swiss chard or […]
A Little Hummus History The earliest mention of tahini is in a 13th-century Arabic cookbook, which mentions hommos al tahini. Hummus means chickpeas in Arabic. Hummus is arguably one of the world’s most versatile recipes; in its purest form (chickpeas, tahini, lemon juice, garlic) it’s everything from a perfect dip for bread or vegetables to […]
DID YOU KNOW? The refrigerated coconut milk is not typically intended for cooking, but for putting into coffee, drinking plain, and perhaps adding to your breakfast cereal. This product usually contains lots of water, sugar, added vitamins and minerals, sea salt, and preservatives or thickeners. Canned coconut milk is typically not sweetened, and tends to […]
NOTES: If you dislike quinoa’s bitter taste, there are two ways to get rid of it: rinsing or toasting the quinoa before cooking it.For 1 cup of uncooked quinoa, you’ll want to use 2 cups of water—this will yield 3 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower […]
TIPS FOR EXCELLENT EGG WHITE OMELETS EVERY TIME: Cook the omelet at a low temperature. This will prevent it from browning and will create a fine texture. Make sure to use a rubber spatula when cooking the omelet. Metal spatulas will break the egg whites and make it impossible to transfer the omelet in one […]
MASTIHA NOTES Mastiha is, indeed, one of the most seductive spices in the Mediterranean. It is faintly reminiscent of pine and has a deep, almost musky aroma. It is definitely Greece’s most exotic spice. It hails exclusively from Chios, where it has been produced since antiquity and long known for its medicinal value. It is […]
YOGURT IN THE MEDITERRANEAN In the Mediterranean, yogurt is enjoyed at breakfast, lunch, and dinner, in a variety of interesting, sweet, and savory ways. Often, it’s used as a dip or dressing, it’s the main ingredient of a marinade, replaces mayonnaise and stars in desserts and drinks. Another great way of using yogurt beyond breakfast […]