Bonito Stew With Potatoes, Tomatoes & Oregano
About Bonito: Many people might know bonito in its dried, flaky form and as the basis for dashi, the Japanese soup stock that is the foundation of miso soup. Bonito is an oily fish in the tuna, sardine, and mackerel family and is quite popular throughout the Mediterranean, where it is eaten fresh in many […]
Apricots Roasted With Honey, Rosemary, And Sage
Apricot Appreciation! Apricots, with their delicious tart-sweet flavor, are a great fruit to pair with yogurt for an easy, elegant dessert. They’re also a good source of potassium, phosphorus, and Vitamin A. From a cook’s perspective, because they aren’t super sweet, they pair beautifully when roasted with aromatic, robust herbs like sage and rosemary.
Zucchini “Cream” Soup
WHY LEMON ZEST? Lemon zest is one of my secret go-to ingredients when I want to perk up the flavor of otherwise mild or subtle dishes. Can you think of another vegetable as mild as zucchini?! Lemon is, in fact, as crucial a flavor enhancer as salt and works pretty much the same way on […]
Monkfish With Chopped Olives And Lemon Saffron Rice
ABOUT GREEK SAFFRON: It’s called Krokos Kozanis and it is cultivated in the northern Greek area of Kozani. Greek saffron has been known for its aromatic and therapeutic values since prehistoric times, evinced one of Greece’s most famous archeological finds, the famous fresco of the saffron harvester unearthed at Akrotyri on Santorini. Greeks use saffron […]
Black Bean Coffee Brownies
BLACK BEANS IN BAKING: Yes, you can really use black (and many other) beans in baking! The texture offered up by using black beans is rich and dense, perfect for a brownie. What’s more, you gain a lot of great nutrition: fiber, protein, and potassium to name three nutritional components of black beans that regular […]
Omelet Packed With Tomatoes, Broccoli & Peppers
WHAT IS GRAVIERA CHEESE? The term Graviera is used for many natural rind hard cheeses and is derived from the Swiss Gruyere, a cow’s milk cheese, which they resemble only in name. There are three Protected Designation of Origin Greek Gravieras: Agrafon, Kritis and Naxou. Graviera Agrafon, made on the Agrafa mountains of Central Greece, […]
Creamy Lemon Mocktail
HOW TO REMOVE WAX FROM LEMONS AND LIMES Many lemons and limes are coated with wax to keep their skin shiny and bright. The wax is considered safe to eat but it’s not so tasty when you zest them! It’s easy enough to remove the wax: Place the lemons or limes in a single layer […]
Watermelon Radish Bruschetta
ABOUT WATERMELON RADISHES They’re not watermelons! That’s the first thing to know about this newly popular vegetable that resembles a watermelon in that its flesh is bright pink. It’s a relative of the daikon radish and despite its very low calorie count, it’s got plenty of nutritional benefits. Watermelon radishes are high in calcium, potassium […]
Tofu Vegetable Salad
PRESSED TOFU KNOW-HOW Press the tofu to firm it up. The easiest way is to layer a plate or pan with some paper towels. Place the tofu on it and cover it with some more paper towels. Place another pan on that and weigh it down with some cans. Leave it for 30 minutes, remove […]
Homemade Ketchup With Chili, Peaches And Tomato
HOW TO USE THIS CONDIMENT: You can use this spicy, peachy ketchup as a dip or sandwich spread. It’s lovely on bruschetta and goes well with whole grilled Portobello mushrooms. Try substituting the peaches with plums or other fruit. I sometimes add a citrus peel or two or a rosemary sprig to the mixture as […]
Celery Root Slaw in Orange Cups
HOW TO PEEL CELERY ROOT Celery root is a fantastic ingredient. It’s inexpensive, highly flavorful, and versatile, and a nutritional powerhouse. It is packed with fiber and vitamins B6, C, and K. It’s also a good source of antioxidants and essential minerals, such as phosphorus, potassium, and manganese. The best way to peel off its […]
Grain Salad With Tomatoes, Corn and Tuna
STORING COOKED WHEAT OR SPELT KERNELS The cooked grains will keep in the fridge for three days. You can also cool them down after cooking, drain them, of course, and store them in portion-size freezer bags in the freezer for several weeks. That way, you can recreate this and other grain salads almost in no […]