Wheatberry Salad With Pomegranate And Apple
WHEATBERRY NUTRITION: Wheat berries are a whole grain, nutrient-dense food. Whole grains are high in fiber and essential nutrients, such as iron, zinc, magnesium, selenium, and B vitamins. Whea tberries may protect from cancer, prevent cardiovascular disease and stroke, reduce the risk of Type 2 diabetes, help reduce bad cholesterol and improve digestive health.
RIPE TOMATO SALAD WITH QUINOA, CRISPY ONIONS AND BASIL
A HEALTHY RECIPE FOR CRISPY ONIONS Ingredients ½ pound onions, peeled 2 Tbsp extra virgin Greek olive oil Sea salt and black pepper Instructions Preheat the oven to 400 F. Slice the onions into 1/4 inch and add them into a bowl. Coat them with olive oil and season them with sea salt and pepper. […]
ROAST BEETROOT “SPAGHETTI” WITH CARDAMOM AND SPICED GREEK YOGURT
A LITTLE CARDAMOM LORE Cardamom, native to India, was known to the ancient Greeks and used in making perfume, so highly esteemed was its aroma. That very same aroma informs so much cooking all over the world today – cardamom truly is one of the greatest spices on earth. In many parts of the world […]
TAGLIATELLE IN TOMATO SAUCE WITH CHICKPEAS, AND BASIL
PASTA AND BEANS In the Greek kitchen, we cook up a few very old recipes that marry pasta with beans or legumes. Lentils and small pasta are still enjoyed in the Dodecanese islands and in Cyprus, for example. But for sure, the Italians take the prize on so many great recipes for pasta e fagioli […]
RED LENTIL SOUP WITH CHILI, CILANTRO AND TOASTED PITA BREAD
ABOUT RED LENTILS Red lentils are typically bright orange in appearance, and are similar to other lentil varieties in terms of overall – great – nutritional benefits. They tend to break down a little more easily than brown, green or black lentils, and have a mushier texture as well. Additionally, they have a slightly sweeter […]
PARSNIPS ROASTED WITH EVOO AND HERBS
ROASTING PARSNIPS AND SOME NUTRITION! You can cut the roasting time in half by parboiling the parsnips for about 7 minutes before putting them in the oven. Parsnips definitely aren’t at the top of the winter root vegetable list for most Greek cooks. That place would be taken by the likes of beetroot, celery root […]
ROASTED PUMPKIN SALAD WITH SPINACH, BLUE CHEESE AND NUTS
BLUE CHEESES & MORE Are you a blue cheese love or hater? How do you feel about Gorgonzola and Stilton, two of the most famous blue cheeses of the world? Did you know that there’s a PDO Greek cheese with a pungent, spicy flavor, made in most Cyclades islands, and especially in Mykonos called kopanisti? […]
Savoy Cabbage Bean Soup
Savoy cabbage is a cruciferous vegetable named after the Savoy region in France, where it’s believed to have originated. It’s a versatile cabbage that even though it isn’t as crunchy as the green cabbage, it keeps its texture when cooked. It has a full flavor and can be enjoyed raw, cooked, pickled and roasted as […]
ALMOND CRUSTED HAKE OVER ALMOND RISOTTO
CARNAROLI 101 Carnaroli is considered the best rice option for a risotto, as it has a larger grain and holds its shape better than Arborio. It’s considered the “king” or risotto rice and it’s Northern Italians’ favorite type of rice. It grows in Novara and Vercelli in Northern Italy, a region where some of the […]
Chickpea Curry With Mushrooms and Spinach
ABOUT CHICKPEAS AND SPINACH: The combination of chickpeas and spinach makes for a nutritionally complete vegetarian or vegan meal and it is a combination that appears in many traditional cuisines throughout the world. There are spinach-chickpea combos with regional variations in parts of the Peloponnese and northern Greece, especially the northwestern part of the country, […]
ROASTED BEETROOT, SPINACH, APPLE, AND WALNUT SALAD
VARIATIONS: This recipe works with many different apple varieties. Two of the best would be Gala, Braeburn and Fuji. Gala is the most popular apple variety in the US and they are firm, tangy and sweet. Braeburn apples are crisp, sweet and zesty and Fuji are firm, juicy and sweet.
BAKED RICE CASSEROLE WITH ZUCCHINI AND HERBS
WHITE VS BROWN RICE: Even though the milling process removes the rice’s husk, bran, and germ, it’s artificially fortified with nutrients. It’s also polished so it appears to be more palatable. On the other side, brown rice is a whole grain thus it’s richer in nutrition as a whole. The key difference between these two […]