Easy roasted potatoes make a perfect side dish.
Sometimes we spend so much time, and focus so much attention on the centerpiece of a meal that the sides take a back seat. We get it. One can get excited over a gorgeous maple glazed smoked ham, perfectly marinated souvlaki or a show-stopping prime rib roast. But guys, there is enough food excitement to go around! Sides are like the must-have accessories that take a simple black dress from wow, to WOW.
In terms of sides, there is probably no ingredient more relied on than the humble potato. Sure, broccoli is great (yes, it is great!) and rice is lovely, but potatoes are unbeatable. Talk about versatility! Whether mashed, fried, roasted or boiled, potatoes are everyone’s favourite – unless you hate potatoes in which case don’t waste your time here – hop on over to this page.
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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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An amazing way to get all the flavour of spanakopita with our sheet pan spanakopita quesadilla
The flavours of spanakopita are out of this world. Anyone who thinks that they don’t like spinach has never had it mixed with feta and ricotta, the combination of which is then wrapped and baked or fried into a crispy package. There are so many different recipes for spanakopita and we have yet to try one we haven’t loved.
The only downside to making spanakopita is the time commitment. Opening your own phyllo is an art and it takes patience and practice. Using store-bought phyllo sheets is much simpler, but still requires a bit of care as you lay your sheets out and make little spanakopita triangles. But using tortillas? Well, this just is a game-changing technique!
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Sauteed mushrooms with cream is the perfect topping or side to any number of things
Every once in a while our parents venture away from their tried and true Greek recipes to introduce something new into the mix. There was their study into homemade egg rolls and vegetable fried rice – both delicious and both recipes we absolutely have to share one day. They went through a phase when they made broccoli “like the French do“, that is, covered in cheese and baked. We’re not sure where they got that idea (probably a soap opera), but it was delicious, and short-lived. Our mother decided that her usual method of preparing broccoli, with olive oil and lemon, was far superior to broccoli au gratin. We tend to agree. And then, there was their discovery of stuffed mushrooms.
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A vegan tray bake made of spaghetti squash topped with a variety of roasted vegetables.
We’re relatively new to the world of spaghetti squash. This is not a gourd we grew up with and when we first showed it to our parents their only question was, “Will it make a good pita?”. Greeks like our parents love using squash to make things like pita and fritters, not as substitutes for pasta.
We love spaghetti squash! It’s not that we are trying to cut out carbs (we live for bread), but we genuinely love the way it tastes. We also love how magical it is to see a once solid vegetable transform into delicate strands of golden yellow. One of our favourite ways to serve spaghetti squash is topped with roasted vegetables. This makes a perfect light meal, but also works as the side to something like grilled salmon or steak. Or, you can keep your meal vegan by serving the spaghetti squash and roasted vegetables with some chickpea fritters
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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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Peach, tomato and feta salad is a refreshing and delicious summer side or light meal.
This is great summer salad! The colours are reminiscent of a flirty summer dress (or a Hawaiian shirt) and the taste is bright, sweet, salty, crisp and absolutely perfect.
Typical fruit salads are great, but we also love to have fun with ingredients. Some of you may not have thought to combine peaches with tomatoes or to serve feta in the same bowl as sweet fruit. But, if you’ve been around these parts long enough you know that feta pairs beautifully with the fresh tastes of summer, like watermelon! You can see that combination in action here, and here.
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An open-face sandwich of dandelion greens and grilled bread flavoured with lemon, olive oil, garlic, oregano and feta
Χόρτα με ψωμί στη σχάρα. This post for dandelions greens and grilled bread is really just a composite of two other recipes we have already posted, with some small modifications. Still, we could not not share this recipe, because this open-faced sandwich is one that we grew up on, and it is all sorts of delicious!
The concept here is simple; after dandelions greens are cooked, Greeks like to toss them with a healthy amount of olive oil, fresh lemon juice, and a bit of salt and pepper. Often, that’s it! Sure you can add some dry oregano if you like, but that would usually be the extent of it.
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