Artichoke hearts stuffed with smashed white beans and Mediterranean flavours
A while ago when we were cooking with our parents and learning how to make their artichokes and peas in an egg-lemon sauce we realized that frozen artichoke hearts are shaped like perfect little bowls. And little bowls just beg to be filled up. So since then, we’ve been finding all sorts of ways to stuff artichoke hearts and we think we’ve developed a recipe that is going to bowl you over!
The perfect combination of lettuce, tomatoes, walnuts and parmesan cheese tossed with a sweet balsamic vinaigrette
If you’ve been following along, you’ll know that for us food is intimately and intricately connected to family. We love to share our family stories and memories related to the recipes we post. And, we are so appreciative and humbled when others invite us into their worlds so that we may share their special recipes as well.
Mixed greens tossed with apple wedges and slivered almonds, tossed with an apple cider vinaigrette
We try to have salad for lunch almost every day. It’s easy, nutritious, generally low-calorie and the options are limitless. In the summer, when the garden tomatoes are at their finest we tend to eat a horiatiki, or Greek salad, every day. Other seasons, we try to incorporate different ingredients, like apples in the fall.
This super simple salad is a breeze to make, but don’t let its few basic ingredients fool you; the flavour is big.
A light and delicious potato salad full of wonderful textures and flavours
We went to a lot of picnics when we were kids. In late spring, summer and early fall, when the weather was inviting, our family would spend Saturdays on the mountain. If you’re from Montreal, you know that the mountain refers to Mount Royal. Declared a heritage site by municipal authorities and the Government of Quebec, the mountain covers 10 square kilometers, right in the heart of Montreal.
A surprising and delightful vegan alternative to smoked salmon
Several weeks ago we received a complimentary review copy of The Buddhist Chef, 100 simple, feel-good vegan recipes written by Jean-Philippe Cyr, the creator of The Buddhist Chef. Published by Penguin Random House Canada, this book arrived at exactly the right time. We have just begun the Orthodox Nativity Fast, during which time we essentially eat a vegan diet (although there are certain seafood which are permissible during the fast). We were hoping that this book would offer new ideas and inspiration, and it did not disappoint.
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.