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Asparagus, Scallion and Goat Cheese Pizza — Πίτσα με Σπαράγγια, Kρεμμυδάκια και Κατσικίσιο Τυρί

Asparagus, Scallion and Goat Cheese Pizza — Πίτσα με Σπαράγγια, Kρεμμυδάκια και Κατσικί

The warm weather of spring and the effects of all that meat enjoyed on Easter call for much lighter eating these days. Salads, fresh fruit, fish and tons of vegetables simply tossed in olive oil are on the menu more-so now than ever before. That doesn’t mean you can’t get creative though. So, why not put together a healthy homemade pizza dotted with vegetables, cheese and, well, whatever else your heart desires? Note: we’re thinking healthy for now, so just put the sausage, bacon and pepperoni back in the fridge for a little while.
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Mushroom, Olive and Caper Sauce  — Σάλτσα από Mανιτάρια, Eλιές και Kάππαρη

Mushroom, Olive and Caper Sauce — Σάλτσα από Mανιτάρια, Eλιές και Kάππαρη

Aglaia Kremezi’s latest book, Mediterranean Hot and Spicy, boasts a number of flavorful recipes and among them is this Mushroom, Olive and Caper Sauce. This sauce is an ideal pantry item that can (with minimal do-ahead preparation) provide you with a quick, healthy meal any night of the week.
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Black Eyed Pea Salad — Σαλάτα με Mαυρομάτικα

Black Eyed Pea Salad — Σαλάτα με Mαυρομάτικα

This simple, flavorful salad is another Lenten dish we enjoyed this week. Low in fat and high in quality protein and fiber, black eyed peas also contain several types of phytochemicals–i.e. they are rich in lignans, which can play a role in preventing osteoporosis, heart disease and certain cancers. Moreover, the flavonoids in beans may help reduce heart disease and cancer risk while phytosterols, also in legumes, help reduce blood cholesterol levels.
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Μελιτζάνα με Nτομάτα και Kόκκινο Kρασί

Μελιτζάνα με Nτομάτα και Kόκκινο Kρασί

This Monday (Καθαρή Δευτέρα or Clean Monday) signaled the start of Lent, a period of fasting and spiritual contemplation meant to cleanse one’s soul in anticipation of Easter and the resurrection of Christ. As such this week’s daily menu involves simple, traditional Greek fare enjoyed by many this time of year.
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Τσιγαρέλλι — Tsigarelli

Τσιγαρέλλι — Tsigarelli

Corfiots like their food spicy and this simple dish of stewed wild greens is no exception. I first tasted Tsigarelli in a local taverna, “O Yiannis,” located on a small side street just wide enough to accomodate one passing vehicle in a Corfu Town suburb known as Mon Repo. The taverna is definitely my favorite among all we’ve tried on the island. The taverna’s owner, Yianni, is a spirited Corfiot with a vibrant personality and perpetual smile that make everyone that enters his humble establishment feel like family.
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Spanako-Quesadillas (Spinach Pie Quesadillas)

Spanako-Quesadillas (Spinach Pie Quesadillas)

 There are times when a quick lunch or dinner is a must but that doesn’t necessarily mean takeout or fast food needs to creep into our diet. The other night, I was all tapped out and as the kids had enjoyed a heavier lunch I wanted to make a rather light and quick dinner. Knowing that I had some spinach and some flour tortillas on hand, I thought, “Why not make some spinach quesadillas?” I wasn’t originally thinking I’d go with a Greek flavor profile, but the container of Feta was calling out to me much more emphatically than the block of

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