Considered a national dish of Greece, fasolada represents the country’s frugal and healthy style of cuisine all in one bowl. Made with a hearty combination of white beans, chopped vegetables, extra virgin olive oil, a handful of herbs, and a robust sauce, fasolada is a meal meant to last for days. Though fasolada is traditionally … Continue reading Fasolada (Greek Bean Soup)
Introducing: French onion soup with a Greek twist! I was inspired by a photo I saw on Peter Minaki’s aka “Kalofagas” page and decided to give it a try myself. For my version, I added Greek flavors I enjoy at home, like garlic and oregano, plus tested batches with both Kasseri and Halloumi cheeses. I … Continue reading “Greekified” French Onion Soup
DISCLOSURE: I don’t condone stealing. There is just one instance, however, where I do pardon a group of thieves because their act of stealing eventually gave the world a glorious gift. The thieves I’m speaking of are the klephts, an indigenous population that descended from the Greeks who fled into the mountains to escape--and from … Continue reading Lamb Kleftiko
At the Salt Lake City Greek festival, almost every family plays a role, often with specialties they claim as their own and which they work on for months before the festival. My good friend John Timothy and his entire Pappas family are always on tyropites (cheese pie) duty. Another friend, Jeff Chipian and his family … Continue reading Stifado (Beef Stew)
Whenever I spent the night at my grandparents’ home, breakfast was always an egg sandwich with a cold glass of milk. My Yiayia Saltas would toast two slices of bread, spread some ketchup on the toast, and then put a fried egg in the middle. As a final touch, she would cut the sandwich into … Continue reading Strapatsada (Eggs with tomatoes)
Crispy on the outside, light and gooey on the inside--that’s what makes kolokithokeftedes (zucchini fritters) one of the finer ways to utilize zucchini. Although these fritters can be time consuming, it’s worth the wait as they are my favorite way to enjoy zucchini. They are made with a similar filling that goes into a kolokithopita, … Continue reading Kolokithokeftedes (Zucchini Fritters)
One of the easiest ways to use up zucchini is to slice and fry, plus it’s a tasty way to get your servings of vegetables in for the day. Kolokithakia tiganita (fried zucchini) is a delicious appetizer that’s coated in a spiced beer batter and deep fried to a golden crisp. The trick to these … Continue reading Fried Zucchini Chips
Kolokithopita (zucchini pie) is similar to the popular spanakopita (spinach pie) and can be made just the same by simply substituting the spanakopita for zucchini. My recipe calls for more herbs and a unique combination of cheese to make it stand out. Kolokithopita is a fantastic method of using in season vegetables and herbs. Combining … Continue reading Kolokithopita (Zucchini Pie)
Roka (arugula) is one of the most underestimated leafy greens, despite packing lots of antioxidants, vitamins, and minerals. It’s numerous health benefits are well known. Arugula is native to the Mediterranean and is definitely a green that should be added to more plates worldwide. The Greeks eat plenty of arugula as a “Roka Salata” and … Continue reading Roka (Arugula Salad)
Seafood rules the tables of Greece. With so many islands and close mainland coastal waters, the Greeks have a bounty of choices to bake, fry, grill, or boil. It’s understandable, in a country of such passionate cooks, that everyone has a preference, and the different types of seafood often require different types of preparation. Sardines … Continue reading Psari Plaki (Baked Fish)
