BROCCOLI PIZZA CRUST – A FEW TIPS! This ersatz but delicious pizza definitely tastes best the day it is made. But if you’re a pizza lover like I am, you also know the guilty pleasures of enjoying a leftover slice the next day. You can reheat this in a hot oven at about 400 degrees […]
BEETROOT NUTRITION: Beets – both the greens and the bulbs – are an important part of the Ikaria diet and an important ingredient in the Greek and Mediterranean diets. The greens are nutritionally comparable to iron-rich spinach but the bulbs are also very healthy, although they contain natural sugars and carbs. Overall, beets are a […]
ABOUT FARRO: Farro, a high-protein, high-fiber ancient whole-grain wheat, figures prominently in the Mediterranean diet. It looks similar to barley, though with a slightly more oblong and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked. Farro and barley can be used interchangeably in most recipes. Farro is a […]
NUTRITIONAL INFO ABOUT OATMEAL: Oats are rich in carbs and fiber, including beta-glucan fiber. This fiber helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria, and increases feelings of fullness. They are also a great source of high-quality protein, with a good balance of essential amino acids. Oats are loaded with important vitamins, […]
SERVING TIP: You can serve these shrimp as is, or over brown rice or quinoa.
A TIP FOR CRUSTLESS QUICHE You can freeze your crustless quiche either whole or in slices. Leave it in the fridge overnight to defrost. It can then be served either cold or hot; reheat in the oven, covered loosely with foil until heated through.
ABOUT VEGETABLE SOUPS: One of my favorite ways to cook vegetables is in soups, and the variations and versatility are endless. You can make almost any vegetable into a simple but elegant soup and the beauty is in the garnishing. Drizzle thin threads of olive oil over the soup; stream a little balsamic or honey […]
FUN FACT: Lentil soup is the most traditional way in the Greek kitchen to cook this ancient pulse. But even the humble lentil has evolved and is now used in more sophisticated dishes, playing off tradition but totally modern, too. This easy salad is one example.
WHAT TO LOOK FOR IN FETA: For one it should be Greek! Feta is a protected designation of origin cheese allowed by EU law to be produced only in Greece, where it is a traditional dairy product. American “feta” is made with cow’s milk and sometimes with goat’s milk, and is generally salty and coarse. […]