Ladenia, a Greek vegan tomato and onion flatbread
Λαδένια. We are so happy to introduce you to what is probably one of our favourite summer meals. Ladenia (pronounced with the emphasis on the second syllable) is a recipe that brings us way, way back, and very far away. This was a recipe that our grandmother often made during our summer stays in Greece, and it was always such fun to sit around her wooden, rickety kitchen table and watch as she cut it into slices. Our eager hands and hungry bellies eyed each piece, carefully assessing them to see which was the largest, and which had slightly more toppings.
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Slow cooked zucchini sauce for pasta
Zucchini pasta sauce. Easy doesn’t begin to describe this slow cooked zucchini pasta sauce, inspired by the one made famous by Meghan Markle. Regardless of whether you are Team Meghan, Team Kate, or Team Couldn’t-Care-Less-Either-Way, this recipe is absolutely going to make you Team Zucchini.
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A delicious and easy crustless zucchini tart made with Greek cheese
Over the years, inspired by our parents’ garden, we have attempted to grow all sorts of vegetables. There was the summer that we planted butternut squash and had a beginner’s luck year, with a bounty of close to 20 beautiful gourds. Assuming that we had soil that was the perfect growing condition for our favourite winter squash, we planted them again the following year. One butternut squash was all we got. We made soup. A little bit of soup.
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Lahanodolmades, Greek stuffed cabbage rolls with tomato sauce
Λαχανοντολμάδες με σάλτσα ντομάτας. We feel sorry for cabbage. If vegetables were sentient beings, we could imagine cabbage sitting in the corner, huddled together with okra and eggplant, maligned and misunderstood. It’s no secret that many people, given the choice, would pass on cabbage. With a reputation for being gas-producing and unglamorous, cabbage is one of those vegetables that we can easily ignore, because we know that if and when we need it, it will be there.
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An easy, vegetarian pasta recipe loaded with cherry tomatoes, greens like spinach, rapini and cheese!
For the longest time, when one of us wanted a really quick dinner for the family, we would boil some pasta and open up a jar of tomato-based pasta sauce. Dinner was ready in about 10 minutes, for under five dollars (the trick is to stock up on pasta sauce when it is on sale), and was frankly, delicious. Life is busy and there is nothing wrong with cutting corners sometimes. Having said that, our parents were busy too, arguably busier than we are, and we’re pretty sure that they never served us pasta sauce from a jar.
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A grilled chicken bowl inspired by Greek flavours
What is it about bowls? Honestly, you could take every single component in our grilled chicken bowl, lay it all out on a dish, eat it, and think Well, that was delicious. But the minute you take all of these ingredients, arrange them in a bowl all pretty, you think, even before eating it Well, this is going to be delicious! Just like frappé tastes better sipped on a beach in Greece, just like ice cream tastes best right out of the container, this recipe taste better in a bowl than it does on a plate.
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A green version of the classic shakshuka loaded with healthy and delicious ingredients!
Our Green shakshuka has become our latest obsession. We love the idea of loading up on our greens early in the day; shakshuka is a great breakfast or brunch option. But this recipe isn’t just for mornings. We have enjoyed it for lunch and even a light supper. We think that if you try our recipe, you’ll find many occasions to enjoy it too!
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A Greek recipe which combines giant beans (gigantes) with a mixture of greens.
Γίγαντες με λαχανικά. Have you met our parents? If you have, in person, then you have hopefully visited them in the summer and taken a stroll through their garden. They love sharing this outside oasis with family, friends and people they just met. A garden is a lot of hard work, but the payoff is priceless. The pride of growing your own food, knowing that it is as fresh and as clean as possible – well, there is nothing better. It also offers a perspective that you can’t really appreciate otherwise. A garden, big or small, gives you a glimpse into the work that our farmers and agriculturalists experience every day to keep us fed.
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Learn how to make the best pan-seared and roasted filet mignon with herbed butter baste
Spring is in the air and that alone is reason to celebrate! With the promise of new beginnings, warmer weather, flowers in bloom, there is the hope for a brighter and happier world. Spring is also the season for Easter, and regardless of how you celebrate, it offers an opportunity to gather with family and friends to eat, drink and be merry!
We have partnered with Canada Beef and are so excited to offer you an Easter feast idea that will elevate your luncheon or dinner table. Have you been too intimidated to try cooking filet mignon? Are you under the impression that filet mignon is tender, yet flavourless? Have you not considered beef to be the perfect centerpiece for your Easter table? Remember, this is the season of new beginnings. Let us convince you that pan-seared filet mignon using Canadian Beef tenderloin steaks, cooked to perfection, is exactly what you need this Easter holiday!
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A one skillet meal of shrimp and rice full of vegetables and herbs.
Γαρίδες με ρύζι. We love shrimp. They are up there with eggs as an ingredient we always want to have on hand. Eggs and shrimp are building blocks upon which great, quick meals are made. It may not seem obvious, but a bag of shrimp in the freezer means you are only a quick defrost away from a meal that can be fancy enough for company, and simple enough to serve one in front of the television, watching Netflix. Shrimp are there for all occasions.
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