All posts tagged: lenten

Fasolada (Greek Bean Soup)

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 a thick soup, I like more sauce to mine, as I do with most soups and stews, because that equals more opportunity for bread dunking. And who doesn’t love carbs soaked in sauce? Complement fasolada with a salty side dish, such as anchovies, feta cheese or your favorite olive type. Save Print Fasolada (Greek Bean Soup) Recipe type: Vegetarian/Lenten Serves: 6-8 bowls   Fasolada, the national dish of Greece. Ingredients 16 oz white navy beans (I prefer medium or large sized) ½ cup extra virgin olive oil 2 yellow onions, diced 3 large carrots, peeled and cut into rounds 4 celery stalks plus their leaves, chopped 5 garlic cloves, minced 16 oz tomato sauce (or tomato passata) 2 tablespoon tomato paste 6 …

Kolokithokeftedes (Zucchini Fritters)

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, so if you plan on making both the pie and the fritters—plan ahead and make a big batch of the filling. When making the fritters, add flour or bread crumbs to hold the mixture together. Make a statement with your dining guests with these kolokithokeftedes. Save Print Kolokithokeftedes (Zucchini Fritters) Recipe type: Meze/Vegetarian   Aromatic zucchini fritters. Ingredients 2 medium zucchinis, grated (about 1 pound) 3 green onions, thinly sliced ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped 1 teaspoon of chili flakes Salt and pepper, to taste 1 cup crumbled feta cheese ¼ cup grated Parmesan cheese 3 eggs ¾ cup all-purpose flour Olive oil, for frying Instructions Wash and grate the zucchini (skins on and …

Fried Zucchini Chips

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 is to make sure the zucchini is thinly sliced, dried well, and dipped lightly in the batter. The result is a crisp treat that is a guaranteed crowd pleaser. My little brother gave them high praise by saying they are “the bomb dot com.” Try them and see for yourself. And when you do, be warned that they will certainly disappear from the table in no time. Serve with skordalia (garlic sauce) or the light yogurt sauce I paired with this dish. Save Print Fried Zucchini Chips Recipe type: Meze/Vegetarian   Fried zucchini chips Ingredients 3 medium zucchini 1 ½ cups all-purpose flour Pinch of salt and pepper 1 teaspoon paprika 1 teaspoon baking powder 8 ounces of your beer of …

Kolokithopita (Zucchini Pie)

KOLOKITHOPITA (ko-lo-kee-THO-pee-tah) is similar to the popular spanakopita (spinach pie) and basically just substitutes zucchini for spinach. My own recipe calls for the addition of more herbs and a sassy combination of cheese to make it stand out. Just combine zucchini, onions and three different herbs for this aromatic and savory pie. What a fantastic method of using in-season vegetables and herbs! Adding feta and Parmesan puts the icing on the cake—or should I say, the filling in the kolokithopita pie. Save Print Kolokithopita (Zucchini Pie) Recipe type: Main/Side/Vegetarian Serves: 9×13 pie   Greek zucchini pie Ingredients 4-5 medium zucchini, grated (about 2 pounds) 6 green onions, finely chopped ¼ cup fresh parsley, chopped ½ cup fresh dill, chopped 1 cup fresh mint, chopped 2 cups feta cheese, crumbled ½ cup grated Parmesan cheese 4 eggs, beaten Salt and pepper, to taste 1 package of phyllo dough (I use store bought) ½ cup olive oil, for oiling the pan and phyllo sheets Instructions Preheat oven to 350 degrees. Wash and grate the zucchini (skins on, stem discarded). …

Fakes (Greek Lentil Soup)

As a nutritionist (I minor in nutrition and master in googling information), I recommend FAKES SOUPA or simply FAKES (pronounced fah-kess). This Greek staple is definitely a favorite in my diet because I know just how incredibly healthy lentils are. If I woke up tomorrow and suddenly stopped liking fakes (not possible), I would still eat the soup for the health benefits alone. Lentils may seem small but they are a massive nutritional powerhouse. They’re packed with protein and fiber and are low in fat. They’re rich with vitamins and minerals. They can reduce LDL cholesterol and can cut the risk of heart disease. They provide a great energy boost. It’s a nice bonus that lentils taste really, really good. Add vegetables like onions, celery and carrots, and you have a healthy bang for your buck. You can fuel up on fakes any time of year. A big bowl of fakes will comfort you when it’s cold and will keep you full during days that are meant for fasting from meat. Fakes require little effort …

Revithia (Garbanzo Bean Soup)

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 his ways. Two bowls later and he was asking the owner for the recipe. Just the revithia (garbanzo beans), onion and little else. On Sifnos they use dry garbanzo beans and bake everything in a ceramic baking dish overnight. You can do that too but it’s just as satisfying coming from the can and slow cooked on stovetop, which is what I like to do. Revithia may require few ingredients, but still allows for a lot of room to play with your favorite flavors. I’ve added shallots and bay leaf to my own recipe, and I’ve seen others include carrots and celery to theirs. Save Print Revithia (Garbanzo Bean Soup) Author: Eleni Saltas Recipe type: Soup/Vegetarian Cuisine: Greek Serves: 6   Ingredients 4 (15-ounce) …

Greek Orzo Salad

There’s nothing more refreshing than the Greek village salad: crisp cucumbers, tasty tomatoes, colorful peppers, chopped onions, and Kalamata olives, all drizzled with olive oil, then topped with oregano and feta cheese. With the same ingredients (and any add-ons you desire), you can make that same salad a little more filling by adding orzo (manestra) to the mix. The Greek orzo salad becomes a memorable and flavorful meal. It’s easy to make. Just chop the vegetables smaller than you would for a regular Greek village salad, boil the orzo, then season, dress and toss. And go colorful with the vegetables because this dish can look like an artistic masterpiece with the right combinations. For example, I add cherry and golden tomatoes along with red, yellow, and orange mini peppers to create extra pops of color that are not only appealing to the eye, but the palette as well. Play around with what you like and make a Greek orzo salad masterpiece of your own. Just be sure to make plenty of it, because trust me—it will …

Fava (Yellow Split Pea Puree)

Santorini is known as the beautiful Greek island with white-washed homes, marbled streets, blue domes and dazzling views. Situated perfectly in the Aegean Sea, it boasts some of the most breathtaking sunsets in the world. Santorini is a must visit. Besides the stunning beauty, Santorini is famous for producing the best yellow split peas in Greece. Tavernas all over the island use those split peas to create an island favorite—FAVA. Do not confuse this dish with fava beans. However fava (FAH-va) got its name, it’s a simple puree of yellow split peas, onions, olive oil and herbs, and is a well-known Greek meze. You can serve this filling dip creamy (by using a blender) or chunky (served directly from the pot) depending on your liking. To give extra flair and flavor, serve your fava with a variety of side garnishes, such as diced red onions, feta cheese, capers, chopped parsley, Kalamata olives, sun-dried tomatoes, or anchovies. Fava goes great when dipped with crusty bread, or when eaten plain as a side dish. Smooth, warm, delicious, …