A Greek potato salad made with fresh herbs and a light lemon vinaigrette.
We were well into our teenage years before we realized that North American potato salads were typically rich with mayonnaise. Our parents used mayonnaise quite sparingly in their cooking, and in fact one of the only recipes we remember which used lots of mayo was the classic Russian salad. Beyond that, mayonnaise was something we saw spread on pieces of white toast sandwiching a slice or two of bologna at our non-Greek friends’ homes.
We grew up with potato salads, like this Greek potato salad with herbs, which were fresh tasting, light, mayonnaise-less and easy to bring along to a picnic. With the warmer weather fast approaching and our herb gardens growing, now is the perfect time to make this family favourite.
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A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
Do you have people in your life that hate cauliflower? Despise kale? Shun away from salad on most days? Then this is the recipe for them! Our intention is not to sound flippant. On the contrary, with all due respect, we think you should serve our roasted cauliflower and kale salad to these cauliflower, kale and salad haters. It’s fun to see their face transform from cringe to shock as they take a bite and realize that cauliflower, kale and salad aren’t that bad after all.
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A delicious and beautiful side salad made with red cabbage and apple.
We’re only a few days into January and we’re already exhausted by the fact that we’ve got so much riding on this year. In addition to all our work, blog, and family goals, we have our own personal goals too. We join the masses who, when the clock chimes midnight, commit to healthier living. We’re not unhealthy in general. We don’t smoke, we don’t drink excessively, we don’t eat dessert every day…but we know we can do better. Maybe we could take the stairs instead of the elevator. Maybe, when we finally get into bed, we can go to sleep instead of scrolling through Instagram. Maybe when we eat koulourakia, we can stop at two instead of seven. Or maybe, if we eat more salad, we don’t have to do any of that!
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Kale, quinoa and apple salad is the perfect Fall salad
Those of you who grew up in Greek households would probably not be surprised to learn that quinoa didn’t feature prominently (at all) in our childhood diets. In fact, it was only while in university, exposed to so much, that we learned of this ancient Incan food. That was long before the United Nations declared 2013 the “International Year of Quinoa”. One of us was exploring a downtown health food store, an activity which felt other-worldly. At that time, natural health food stores and organic food was something that only the most eclectic concerned themselves with. We were by no means eclectic. We were simply curious, fascinated, and hungry.
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A delightful summer salad made with baby spinach, fresh strawberries and tossed with a slightly sweet vinaigrette
Σαλάτα με σπανάκι, ρόκα και φράουλες. What a delightful salad this is! When we’re in full blown strawberry season, which in Quebec lands between June and October, we prepare this spinach, arugula and strawberry salad often, like every-few-days often.
We first had this salad, or something similar, at a friend’s home. In the center of the table, surrounded by all sorts of grilled meats, dips, potatoes and other salad sat a large bowl of green and red. It was the first thing to go, and almost everyone returned to get a second helping of the salad which was made with spinach and sliced strawberries. Since then we’ve seen variations at various gatherings, including those which we host.
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A traditional Greek potato salad with smoked herring from Messinia
Σαλάτα με πατάτες και καπνιστή ρέγγα. Our parents are from Messinia, a region found in the south western part of the Peloponnese. The capital is Kalamata and it is a marvelous part of the country. Soaring mountain ranges, fertile flatlands and forests, picturesque villages, citadels, vineyards and orchards are some of what make Messenia such a rich and glorious land.
Visitors have learned that there is much that this area has to offer and tourism plays an increasingly large role in the economy. Still, this fertile area is an agricultural wonderland and crops remain the most important industry for the region. Some of the main products are olive oil, Kalamata olives, oranges, sultana raisins and figs.
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A perfect make ahead meal which is vegan, gluten-free and so very nutritious!
Some days we are so rushed in the morning that we head out for work without packing a lunch, and that really sucks. Can you relate? Every best intention to head to the cafeteria or nearby restaurant to buy something healthy is usurped by the sights and smells of tempting options – like French fries and mayonnaise loaded sandwiches. We try to be strong, but sometimes we’re weak and we give in to greasy temptations.
One solution is to have ready-made, grab-and-go lunches ready and waiting. There is no morning that is so busy that you can’t open the fridge and pull out an already packed lunch to take along with you. And when you make a few of these pre-packed meals at a time, you’re winning at life!
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A salad hearty enough to be a light meal
When we fire up the out door grill to make delicious things like souvlaki, grilled steak or cedar planked salmon we like to take the opportunity to grill even more, and vegetables are an obvious choice. Sometimes we like to simply serve grilled vegetables, and other times we use them to make something special, like this delicious grilled zucchini salad with corn and black-eyed peas.
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Mixed greens tossed with apple wedges and slivered almonds, tossed with an apple cider vinaigrette
We try to have salad for lunch almost every day. It’s easy, nutritious, generally low-calorie and the options are limitless. In the summer, when the garden tomatoes are at their finest we tend to eat a horiatiki, or Greek salad, every day. Other seasons, we try to incorporate different ingredients, like apples in the fall.
This super simple salad is a breeze to make, but don’t let its few basic ingredients fool you; the flavour is big.
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A light and delicious potato salad full of wonderful textures and flavours
We went to a lot of picnics when we were kids. In late spring, summer and early fall, when the weather was inviting, our family would spend Saturdays on the mountain. If you’re from Montreal, you know that the mountain refers to Mount Royal. Declared a heritage site by municipal authorities and the Government of Quebec, the mountain covers 10 square kilometers, right in the heart of Montreal.
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