search

delete
Dandelion Greens with Roasted Parsnip & Turnip Skordalia

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.
delete
Corn and Green Bean Salad with a Mint Yogurt Dressing

Corn and Green Bean Salad with a Mint Yogurt Dressing

When we bought our first house in Astoria with it came a small garden that, come every spring, would become overgrown with dense stems of bright green mint. After our move  just over two years ago, I made sure to transplant some of that vibrant mint to our new garden so that for the latter half of spring, all of summer and most of fall we always have fresh mint on hand.
delete
“Deconstructed Caponata” and Feta Baked with Peperoncini

“Deconstructed Caponata” and Feta Baked with Peperoncini

I’d heard, seen and read the term caponata across numerous foodie media outlets for years now. If, however, you sat me down all this time and asked just what a traditional caponata is, I’d inevitably bite my lip and mutter a deflated “ummmm.” It wasn’t until I clicked on Foodalogue the other day and thoroughly read Joan’s post, that it was finally cemented into my stubbornbrain just what a real caponata is comprised of.
delete
Grilled Octopus Salad and Grilled Oregano Shrimp

Grilled Octopus Salad and Grilled Oregano Shrimp

On Saturday family and friends gathered in our yard, I prepped dishes in the kitchen and my husband lit the charcoals to help carry out my Grilling Greek event for May’s installment of Foodbuzz 24×24. This was only after my husband and I had been bickering for the greater part of Friday evening, he insisting it was going to rain the next day and we should postpone the barbecue and I insisting (yelling and demanding are good synonyms) that the barbecue needed to take place on the 29th along with the other 23 meals planned, hence the name Foodbuzz 24×24.
delete
Foodbuzz 24×24: Grilling Greek

Foodbuzz 24×24: Grilling Greek

Memorial Day: the last Monday in May, a day of remembrance for those who died in our nation’s service, the official opening of our beaches and the unofficial start of summer. And nothing says summer like an All-American barbecue. So for this month’s Foodbuzz 24×24 event, we decided to “unofficially” usher in the new season by Grilling Greek to honor our Greek-American roots. Friends and family gathered in the yard yesterday where we enjoyed the warm weather by grilling some Greek-inspired dishes.
delete
Peppers Stuffed with Rice and Mushrooms — Πιπεριές Γεμιστές με Ρύζι και Μανιτάρια

Peppers Stuffed with Rice and Mushrooms — Πιπεριές Γεμιστές με Ρύζι και Μανιτάρια

I spotted these bright orange peppers in the market last week and instantly piled them up in a bag. Although I knew they’d be perfect sliced thin into a fresh salad or tossed with some pasta and grape tomatoes, I also wanted to try them stuffed as I’ve only ever prepared gemista (the classic Greek staple of rice/meat stuffed vegetables) with red/green peppers and tomatoes.

« Previous Entries Next Entries »