Steamed broccoli served with olive oil and a dash of lemon juice
Broccoli was never a hated vegetable in our house. No one cringed when it was served. No one pushed it around on their plate until they could slip it to the dog (not that we had a dog). We simply ate it, because we loved it. Seriously. And our parents only ever served it one way.
A delicious meal of fresh herbs, orzo and chickpeas
If you’re looking for a dish to remind you that spring is here, and that the cold winter months are behind you, then this is it. A simple recipe using orzo and loads of fresh herbs, the colour, smell and the flavour of this herbed orzo make it clear that sunny days are here…or at least, coming soon.
The fresh taste of this herbed orzo dish is enough to entice you to make it over and over again. But, an added bonus is that it is quick, easy, economical (super economical if you happen to have your own herb garden) and vegan, making it perfect for meatless Mondays, period of Orthodox lent, and any other time you want a plant-based meal. The addition of chickpeas ensures that the dish is full of protein and that it is satisfying.
A delicious and beautiful way to present blood oranges
One of us was fortunate enough to spend part of our honeymoon in Morocco, in what will soon be 20 years ago! We still remember that trip so well, the souks, the snake charmers, the welcoming and lovely people…and the food. The food in Morocco was nothing less than phenomenal. From the tagines, to the couscous, and the homemade nougat in the Jemaa el-Fnaa, we happily ate our way through weeks of North African adventure. Over the years we have often tried to recreate some of the delicious meals we had while in Morocco. After much trial and error we had some great success, like this lamb tagine, but other recreations allude us (we still haven’t mastered pastilla, although this recipe looks promising and we just might try that!)
Homemade phyllo and spinach filling, perfect for Lent, and anytime
Growing up we lived close to our grade school, and so lunches were eaten at home after a short walk down one street and one lane. Our mother, who worked at different periods either at home, or in the evenings, was available to meet us at the school and walk the short distance home with us. Once there we would very occasionally be treated to our parents’ newly discovered convenience food; the TV dinner. We loved those surprise lunches, from the compartmentalized courses to the odd looking sauces and vegetables which were less than vibrant. We especially loved returning to school and, on those days only, asking our friends “what did you have for lunch?”, knowing that they would probably ask us the same. Then, we could nonchalantly, but with a quiet glee, say, “Oh, you know, a TV dinner”. Our non-Greek friends would nod their heads with approval and understanding. Our Greek friends would look bewildered.
A perfect mess of vegetables that tastes better than you could hope
Feeling somewhat bloated and heavy after the holidays? Resolved to eating healthier, including more vegetables in your diet, and to limiting processed foods? Committed to cutting out all sweets, and eating only food which serves a vitamin and mineral fuelled purpose? Well, we’re here to help! And to remind you that we have a whole category of dessert recipes like galaktoboureko, baklava and koulourakia, because cutting out all sweets is dumb (unless your doctor tells you to cut out all sweets, in which case it’s very, very smart).
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.
Our parents are from the Peloponnese region of Messinia, the western-most peninsula of the part of Greece that looks a little like a hand which is missing a finger. Messinia is where our heart lies in Greece, and where many of the recipes which we share originate. However, the Peloponnese is rich with variety and this potato and orange salad is named for the middle finger of the Peloponnese, the Mani peninsula.
Fall in Canada brings so much wonder. Leaves change into the most beautiful colours, the air is brisk and fresh, and sweater season makes even the grumpiest of humans appear snuggle-worthy. But sometimes we think that all these wonderful things get usurped by pumpkin spice; we actually think that pumpkin spice might take over the world…and we are intrigued.
A totally delightful way to prepare okra with cauliflower
Oh, we’re gluttons for punishment. Here we go again, posting a recipe that is sure to receive its fair share of hate, or at least, negative comments. Like spanakorizo, fried liver, and sour trahana, okra is a divisive vegetable. There tend to be two types of people in the okra world; those who love it, and those who believe that those who love it must suffer from a taste disorder (called ageusia if you want to be fancy). But that’s a little simplistic.
A grilled vegetable salad with a fresh herb dressing
Once again, zucchini feature prominently in this recipe. We just can’t get enough of this summer squash staple, whether we are turning them into chips, fritters or mixing them with other summer vegetables to make a quick meal. In this recipe, we use both green zucchini and yellow squash (which is often called yellow zucchini). Although both of these vegetables have very similar flavours, the difference in their colour makes this salad more interesting visually. Add to that the colourful bell peppers and the fresh green herbs and before you know it you will have a bowl of coloured goodness to serve.