Baked squash fritters without cheese (Κολοκυθοκεφτέδες χωρίς τυρί)

Baked squash fritters without cheese (Κολοκυθοκεφτέδες χωρίς τυρί)

Baked squash fritters without cheese (Κολοκυθοκεφτέδες χωρίς τυρί)

 

So, here’s the thing.  When we first posted a recipe for baked squash fritters, we told you that there were many variations of squash fritters out there.  We also told you that our parents made several versions; some fried, some baked, some with cheese, others without.  And, we also mentioned that the type of squash used was going to greatly affect the outcome of what was ultimately cooked.  What we didn’t really think through was the confusion which could result when sharing these recipes.  What the heck do we call all these squash fritter subtypes?  How to easily differentiate one squash fritter from another? We thought about starting a series of recipe entries, like Squash fritter 1, Squash fritter 2, Squash fritter 3 … (you get the picture), but decided against that boring and generic nomenclature.  We are much more descriptive, so brace yourselves for a future of very wordy recipe titles.

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Tomato and feta toast

Tomato and feta toast

We don’t know about you, but for us, mornings are a marathon.  We are up early, and from the time that our feet reluctantly make contact with the floor, we are running. Whether we are tending to the pets, the kids, the spouses, or, imagine this…ourselves…it seems that the morning whizzes by. Getting out the door in time leaves us exhausted and ready for bed again, immediately.

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Eggplant, zucchini and potato bake

Eggplant, zucchini and potato bake

Eggplant, zucchini and potato bake

 

Have you noticed that we have a fondness for eggplant?  They are so versatile, and so very delicious.  This fruit (yes!  eggplant is a fruit, and botanically a species of nightshade, a family of flowering plants) can be treated in all sorts of ways, including being fried for eggplant chips, stuffed in yemista, and even used as a substitute for crostini!  It also plays well with others, and in this baked vegetable dish, it is combined with zucchini and potato to make one of our families most favourite dishes.  We are so excited to share it!

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Fried eggplant bruschetta

Fried eggplant bruschetta

Fried eggplant bruschetta

 

Gardening is a joy, and it really is a blessing to be able to walk into your backyard and pick supper.  Sometimes however, everything seems to ripen at once, and you find yourself with a surplus of vegetables.  This is never really a problem, as the non-gardeners in our lives very appreciatively relieve us of our excess.  But we have learned that some veggies are less popular than others; eggplant seems to be one of those vegetables. No one has ever turned their nose at a bag of vine-ripened garden tomatoes. Cucumbers are welcomed with a smile, and zucchini are greeted with glee…but eggplant?  Eggplant often gets a “it’s not you, it’s me” reaction.

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Warm feta packages

Warm feta packages, with tomatoes and olives

Warm feta packages

We love food; we love to eat food, write about food and talk about food.  It must run in the family, because we have recently (like right now) been enjoying a visit from our Australian cousin.  Along with showing off our beautiful city,  hanging out with all of our cousins, and hearing about the perils of living down under (we have decided that Aussies are much braver than us Canadians!),  we have found ourselves constantly talking about food…possibly because we are always eating.  We have been having a truly beautiful time.

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Bruschetta

Brushetta, a simple, easy, yet delicious appetizer

Bruschetta, an easy, delicious appetizer recipe

We know! We know!  You are all saying to yourselves, “…but bruschetta is Italian, not Greek!”  You may be right, but given that our parents make this appetizer, and they are Greek, we figure that this qualifies as a Greek recipe.  Besides, isn’t it true that Italians and Greeks have more commonalities between them than they do differences? So, grab some garden fresh tomatoes, some lovely bread and a few other delicious ingredients and make yourself some Greek-Italian bruschetta!  Kali orexi…and Buon appetito!

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Greek salad (or Horiatiki salata) (Χωριάτικη Σαλάτα)

Greek Salad

Greek Salad, Horiatiki salata, 2 ways

They say you are what you eat.  If that’s the case, then in the summer months we are villagers. When garden tomatoes have ripened, we use them to make, and eat, delicious Greek salad, also called a horiatiki salata (horio means village in Greek).  We eat this salad every day.  Not almost every day…but every, single, day.  And we never tire of it.

It would be next to impossible to tire of a salad so full of flavour and amazing texture. For us, Greek salad or horiatiki salata is a gift of summer; easy to prepare, filling, deliciously fragrant and healthy.  In fact, the only down side is that we live in a country where local, vine-ripened tomatoes are not readily available year round.

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