A stew of artichokes, peas and potatoes in a rich and tangy egg lemon broth
This recipe is pretty intense. Not in preparation; you’ll see that it’s no more difficult than many of the other recipes we’ve posted. No…it’s intense in the feelings and thoughts it elicits. Some good; this dish is delicious and today we love to eat it. But some, less good; when we were kids we thought it looked and tasted like throw up, and cried when it was for dinner.
A simple pasta soup made with thin noodles and flavoured with a touch of olive oil
Growing up Greek, our chicken noodle soup was called fide. To be honest, it was a little different than your traditional chicken noodle soup; for one thing, it had no chicken. It also had no chicken broth, no vegetables and no herbs. In fact, fide (also spelled fithe) is nothing more than a noodle soup, cooked in water, flavoured with olive oil, sometimes sprinkled with a bit of mizithra, and ready to comfort every bit of your soul.
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!
Home made phyllo dough filled with spinach, herbs and feta
Summer is almost over! How can that be?! As always, the months when school is out, the days are at their longest, and the sun smiles down warmly, pass all too quickly. We try to hold on to the season by enjoying every moment left and by looking back at our June picnics, July getaways and August pool parties and barbecues, recognizing that although quick, our summer was blessedly full.
A traditional Cretan salad of tomatoes, feta and herbs on top of a barley rusk
Oh Crete, how we love you! We’ve both had the great pleasure of visiting this largest and southernmost island of Greece, spending weeks exploring the cities, beaches, gorges and of course, the tavernas and restaurants. Cretan cuisine, like all Greek cooking, is based on fresh, local ingredients and the regional specialties often showcase food items you can only find there. Fortunately however, much of what is loved and devoured in Crete can be replicated off the island, and this dakos salad is a perfect example of that.
How wonderful is it when the stars align? That’s exactly what happened when we were asked to participate in the Purolator Tackle Hunger game day food drive, which partners with the Canadian Football League to help raise hunger awareness and collect non-perishable food items and cash donations for food banks across the country. Since its beginning in 2003 the Purolator Tackle Hunger® program has helped deliver the equivalent of more than 13 million pounds of food to food banks across Canada.
Eat your vegetables! Who hasn’t heard this, or uttered it, over and over again. Sometimes getting your kids, your spouse, yourself to eat vegetables seems like an uphill battle. Let’s face it, not everyone goes crazy for luscious greens like vlita or okra, or is satisfied with a meal whose main star is cauliflower. In fact, today we crave vegetables but there was a time when we would plan covert operations to stealthily dispose of the grossness that our parents put before us; our spanakorizo disposal tactics were legendary. Still, even in the throes of our vegetable-hating youths, we never rejected vegetables that were marinated and grilled, and which usually happened to be served along with grilled souvlaki or steak.
A fresh summer salad with fruit sweetness and walnut crunch
Summer is salad season, and we love that! When it is too hot to turn on the oven, or when we would much rather be frolicking in the sun or strolling around our beautiful city, a no-nonsense salad which ticks off so many boxes is just the answer. Delicious. Check. Nutritious. Check. Quick and easy. Check. Inexpensive. Check. Too good not to share…check!
Whenever we’re in a rush and need to get a meal on the table quick, we tend to turn to either a pasta dish like spaghetti with olive oil and mizithra, or an egg dish, like an omelette full of Greek flavour. Pasta and eggs are the start of so many quick, nutritious and easy meals. In this recipe these two go-to staples are combined to create a recipe that was a regular in our home growing up.
A simple side full of green bell peppers, red onion and a few herbs
If you’re a gardener, you might be like our family who feels that there are some basic vegetables without which a garden could never be complete. Oh sure, we like to experiment and occasionally try to grow watermelons, asparagus, and brussel sprouts, with varying degrees of success, but some things are non-negotiable. Bell peppers are included in that category of must-grows.