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.
Greek feta marinating in a herb, lemon and chili pepper infused olive oil
Feta is the king of cheeses, in our opinion. It is perhaps the best known Greek cheese and is so loved that it finds its way into so many recipes. Whether it is used to fill kalitsounia, or covered in sesame seeds and fried, or added to an amazing Greek salad, feta makes everything betta! 🙂 Growing up, a breakfast, lunch and dinner were never complete if there wasn’t an oval shaped bowl holding pieces of feta available. It didn’t really matter what was being served; the general consensus was that feta goes with everything.
A crispy crust and a perfect crumb of cheese, herbs and citrus
Bread is life. We don’t care how many diets exist which denounce bread as an evil scourge on waistlines, we love it. For us, bread is what makes a meal complete, like when we make green beans with potatoes and use bread to sop up all of the delicious sauces. Or when we finish our horiatiki salad and use bread to soak up the liquid left behind; olive oil, oregano, the juices from the tomatoes and little crumbs of feta. Divine. Life is too short to be denied carbs.
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.
All your favourite nacho elements, with a kick of Greek
A vice that we both share is our love for chips. Potato chips, corn chips, nacho chips, we devour them all. When we were young one of our favourite junk food snacks was taking a bowl of regular potato chips (Humpty Dumpty brand was preferred) and dousing them with white vinegar. Home made salt and vinegar chips! We were clearly meant for recipe developing. As our taste buds matured and we became more refined, we moved on to other things…like nacho chips, bottled salsa and creamy, is-it-really-cheese?, jarred nacho cheese sauce. Glorious!