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 sweet and tart compote made from fresh strawberry and rhubarb
Last year we planted rhubarb in the garden for the first time. We were drawn by the idea that rhubarb comes back, year after year. We like that sort of low maintenance growing. We were also excited about using the tart vegetable (more on that later!) in recipes, including desserts and jams. What we didn’t expect was just how much we would love it!
Rhubarb is a funny little thing. Its stalks kind of look like celery, except that they are red, or reddish. Each stalk is topped with a large, flat green leaf that is pretty, but inedible. Rhubarb sold in the market will never have the leaves attached because they are toxic. And although rhubarb is part of so many delicious recipes, don’t plan on having it au naturel. Rhubarb is tart, sour and inedible on its own, but combine it with sugar and strawberries like we do here in our strawberry rhubarb compote and the tartness is a sweet surprise!
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An easy way to enjoy beautiful chive flowers
We’re so excited to share this post on growing chives and making chive blossom vinegar. It is the first of a series of posts which will focus on growing herbs and then showing you interesting and easy ways to use them, where they are the star!
Growing up our parents always had a garden. When there was little outdoor space available, tomatoes and eggplant were grown in buckets on the balcony. As soon as they had access to a back yard, their garden exploded and they grew everything from asparagus to zucchini. They still keep a massive garden and we are all the benefactors of their harvest.
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A tomato sauce so easy and delicious that you’ll always make homemade from now on.
If you’ve been following our stories over on Instagram lately, you may have noticed that we just wrapped up a weekend of tomato sauce making. An annual ritual, this many day affair is one that the whole family gets involved in. That’s helpful because the work is plenty, and many hands make the job easier, quicker and a whole lot more fun.
At the same time, we know that not everyone has the time or energy or inclination to can their own tomato sauce, and that even when we do, by the time next spring rolls around sometimes the shelves are bare.
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Baked wings inspired by Greek flavours and served with a tangy and spicy feta dipping sauce
When we go to the movies, we want popcorn. When we attend a Greek wedding, we hope for diples. And when we’re watching the game, any game actually, we want wings. Sports and chicken wings go hand in hand. Any sport, and any kind of chicken wing, are a perfect, winning, combination.
We love all sorts of wings, and we especially love them when they are crispy, but not greasy. With this recipe, we have just that; crispy wings that are baked instead of fried, and served with a feta dipping sauce. Whenever we serve these chicken wings and dip, we score big points!
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Vegan fritters made of chickpeas and fresh herbs, served with a tangy lemon tahini dipping sauce
Hungry people everywhere seem to be flocking, more than ever, to menu items which feature plant-based goodness and stuff-that-isn’t-meat-but-is-made-to-taste-and-look-like-meat. Because of that, we think that this vegan recipe for chickpea fritters served with a lemon tahini sauce is going to make many of these hungry people, very, very happy. Why? Because these chickpea fritters are naturally beyond delicious.
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A fiery and sweet jam which lets you enjoy peaches all year long
Bring on the heat!! We love to combine sweet and spicy, fresh and fiery, and this jam does all of that. This year, for the first time, we opted to plant habanero peppers in the garden instead of our usual jalapenos. So many habaneros meant we had to get creative, and so we decided to make a jam which combines the summer fresh taste of peaches, with the fiery heat of habaneros. And it’s delicious!
Cranberry sauce that is not from a can…. you can do it!
We believe that there are three types of cranberry sauce people in the world. The first are those who like to open up a can and plop the contents onto a dish to be sliced and served. We are not those people, although we 100% respect and adore that many canned cranberry sauce friends tell us that the sight of the unmolded can of sauce, complete with rings from the can, reminds them of home and their childhoods. You know, we are all for that! The second class of cranberry sauce people are those who realize that making fresh cranberry sauce may be the easiest culinary feat possible, and so they do. We have become those people, but the truth is, for most of our lives, we fell into category three. This last group of sad, deprived folks are those who never knew of cranberry sauce growing up, because holiday turkey was lamb and it was served with tzatziki.
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One of the easiest appetizers to whip together at a moments notice!
We were never a bread and butter family. If bread was going to be served with lunch or dinner (and let’s face it, it usually was), it was used to sop up all of the delicious sauces and juices which came with our great meals, like green beans with potatoes, stewed green peas and horiatiki salad. No butter required. And even if the meal was not bathed in rich delicious sauces, butter was unnecessary because our parents would either drizzle our pieces of bread with olive oil, or create an aromatic olive oil and vinegar combination that we could then dip our bread into.
A Greek eggplant spread made with roasted eggplants, and a few other simple ingredients. Full of flavour!
We don’t know about you, but in our homes, melitzanosalata often plays second and third fiddle to some of the other, more popular Greek dips like tzatziki and taramosalata. This is a shame, and every time we do have melitzanosalata, we vow to make it again very soon; it is so good, so easy, and pretty good for you too. It is also a great way to use up any eggplant surplus from the garden when you don’t feel like eggplant chips (actually…we always feel like eggplant chips), or you don’t have the time to invest in making moussaka.