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Mussels and Squid in Thyme & White Wine over Linguine

Can I just start off by saying that your kitchen will smell divine as you’re simmering these Mussels and Squid in Thyme and White Wine? My stomach is rumbling just thinking about it … The delicate flavor of thyme does wonders when it’s combined with seafood and white wine … The result is something light and aromatic and full of flavor.

Arugula, Baby Spinach, Cherry Tomato, Gorgonzola Salad with Cretan Rusk Croutons

Sometimes the best recipes are those you throw together without much thought; with little effort; but with utterly delicious results. Those recipes you enjoy regularly but think maybe they’re too simple, too humble to share with others. For instance, this stand-by salad was my lunch today:

Greek Kaseri Cheese Pie — Κασερόπιτα

I love tyropita (Greek cheese pie) no matter what type. All that cheesy, gooey goodness tucked away in flaky phyllo gets me every time. And though there are a few well known tyropita basics in Greek cuisine, the possibilities are truly endless. There’s the classic Feta cheese tyropita; then there is the “cut a few corners and still get a delicious tyropita“; and there is even the “throw anything you’d like in,” i.e. artichokes to get an Agginarotyropita instead.

Dandelion Greens with Roasted Parsnip & Turnip Skordalia

Horta, or wild greens, are a staple in the Greek diet. There are tons of varieties all of which are most often boiled and served drizzled with olive oil and lemon juice. But most Greeks also enjoy eating these greens with a dollop of pungent skordalia, that ever-so garlicky Greek dip made with potatoes or bread.

Baby Arugula, Cranberry, Pecan and Feta Salad

I like my salads with some substance. Give me something sweet, savory, crunchy, soft. I want a salad that has it all … Tangy baby arugula, sweet cranberries, crunchy pecans and salty Feta create a harmony of fresh flavors that I personally can’t get enough of.