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)
Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of … Continue reading Maroulosalata (romaine lettuce salad)
Twirling long strands of spaghetti around a fork is one of my guilty pleasures. Every time I eat a plate of spaghetti I get some sweet satisfaction. It’s an added bonus when the spaghetti has been prepared with a creamy garlic butter sauce and is covered with two of my favorite types of cheese, mizithra … Continue reading Greek Spaghetti
Yemista (or Gemista) is a Greek word meaning “to be stuffed with.” You may have grown up just calling it stuffed tomatoes or peppers, or zucchini. Many chefs and amateur cooks have created their own take on this traditional Greek dish, finding that most of the variety will come from the filling. Yemista is typically served … Continue reading Yemista (Stuffed Vegetables)
My entire house has smelled like a McDonald’s deep fryer for an entire week. Fried oil has seeped into the carpets and walls, and has stubbornly clung to mine and my family’s clothes. It’s actually been a pleasant change of pace from the typical scent of a wet dog. The culprit behind the oil stench … Continue reading Bakaliaros Skordalia (Cod & Garlic Dip)
Fakes soupa (lentil soup) or simply fakes (pronounced fah-kess) is a staple in the Greek diet. It’s definitely a favorite in my diet. Better, as a nutrition minor with a master of googling information, I know just how incredibly healthy lentils are. If I woke up tomorrow and suddenly stopped liking fakes (not possible), I … Continue reading Fakes (Greek Lentil Soup)
Dolmades are a bite-sized Greek dish made from either grape or cabbage leaves and stuffed with an assortment of mixtures. What makes dolmades so wonderful is their versatility. Stuff dolmades with ground meat (lamb, beef or pork), or go the vegetarian route and create a flavorful rice and herb combination for the filling. Top dolmades … Continue reading Vegetarian Dolmades
Revithia (garbanzo bean soup) is a hearty and flavorsome dish that’s easy to prepare and makes a perfect meal for wintery nights. My dad discovered this recipe on one of our visits to the island of Sifnos many years ago. Before that, he was not a fan of Garbanzo beans, but just one bite changed … Continue reading Revithia (Garbanzo Bean Soup)
Spanakopita (spanaki meaning spinach, and pita meaning pie) is a rustic Greek pie made with spinach and phyllo. Until I was 20, the only green vegetable I ate was spinach, and only then because it was used as a filling in my yiayia’ spanakopita. Her recipe calls for feta (and lots of it), which is … Continue reading Spanakopita (Spinach Pie)
Olives are standard in Greek homes and make their way on to tables in a variety of ways. A simple drizzle of olive oil and a generous sprinkle of oregano on top of a bowlful of green or black olives make for an easy table finger food. Olives are must haves in the popular xoriatiki … Continue reading Pan-fried olives
