Greek Olive Tapenade By: Eleni Saltas Chunky texture with robust flavor, mixed Greek olive spread is the perfect dip to keep on hand. The only con about this dish is that I never make enough of it. Spread on sandwiches or serve with your favorite cracker type,...
Vegan Paximadia Greek biscotti By: Eleni Saltas Nistisima Paximadia (Vegan Biscotti) is a great way to satisfy your sweet tooth during Orthodox Lent. Made by substituting bananas in lieu of dairy products, this treat is arguably better than the real thing. Prep Time:...
Vegetable Soup By: Eleni Saltas This vegetable soup uses a little this and a little of that. My papou (grandfather) Pete Saltas would make it using whatever vegetables he found in the kitchen. Some call this the “kitchen-sink soup” because everything and anything goes...
Sautéed Mushrooms and Onions By: Eleni Saltas When you’re short on time and don’t want to sacrifice flavor or nutrition, quickly whip up sautéed mushrooms and onions. With the versatility of mushrooms, you can serve this dish in almost any way you can imagine–eaten...
Vasilopita New Year’s Cake By: Eleni Saltas When the clock strikes 12:01 into the New Year or any time on New Year’s Day, many Greeks will slice into a vasilopita, a New Year’s cake made with the typical fixings of a cake (flour, sugar, eggs), and...
Gooey on the inside, crunchy on the outside, tirokroketes (fried cheese balls) is an irresistible appetizer that will leave guests wanting more. For this dish, I use three different types of cheese: feta, graviera, and gouda. The three types play well together and...
