Beet salad makes for a wonderful summer appetizer. Our family also enjoys these beets as a side dish to accompany our baked lamb on Easter Sunday. It’s simple to make and adds a wonderful pop of color to the table. Be sure to use fresh beets. While using precooked beets will significantly cut down on the preparation time, they won’t yield the same vibrant pink color. You can also opt to serve these beets as a dip. Simply prepare the salad in a blender and blend until smooth. Ingredients Preparation
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Continue ReadingIf there was ever a dish that conveyed how melt-in-your mouth delicious eggplant can be, it is this tomato baked eggplant recipe, known in Greece as “imam bayildi”. The sauce is prepared one of two ways – with homemade tomato sauce, which yields a deeper flavor, or diluted tomato paste, providing a “lighter” sauce. This tomato baked eggplant is best served with pasta, rice, or on its own with a thick slice of country style bread. If serving as an entrée, you’ll definitely want to include the crumbled feta, which will add substance to the dish. Ingredients Preparation
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Continue ReadingGreek baked beans is a type of large lima bean baked in tomato sauce and is one of the most satisfying vegetarian dishes I have come across. One of the qualities of Greek cooking is the natural balance that exists between meat and vegetables. And in the case of these Greek baked beans, it is as hearty as a good beef stew! Their large size gives the beans a wonderful meaty quality. Baked in a rich tomato sauce with carrots, onions, and celery, these beans aren’t meant to play second fiddle and provide a fulfilling meal with a thick slice…
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Continue ReadingThis skillet feta cornbread is a merger of two dishes: my mother-in-law’s doughless Greek feta cheese pie and my mother’s Appalachian skillet cornbread. Using the Greek recipe as the basis for the ingredients, I added white corn meal to the flour. The bread is then baked in a cast-iron skillet instead of a bunt pan. The end result is a cheesy cornbread with a crispy exterior and fluffy interior that pairs wonderfully with baked beans, slow cooked meats, and stewed vegetables. Ingredients 1 cup self-rising corn meal 1/2 cup self-rising flour 2 eggs 1/2 cup Greek yogurt 1/2 cup milk…
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Continue ReadingThis Greek green beans recipe is very easy to make, is delicious, and wonderfully healthy. It can be prepared using fresh or frozen green beans and can serve as a vegetarian entrée or a side dish. If served as the main course, Greek green beans a generous portion of feta usually accompanies the meal. The creaminess and saltiness from the feta deliciously complements the green beans and tomato sauce. Ingredients 1.5 pounds green beans 1 onion 2 potatoes 2 tablespoons tomato paste 1/4 extra virgin olive oil 1 tablespoon dried dill 2 teaspoons salt 6 cups water Preparation Wash and…
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Continue ReadingStewed okra in tomatoes sauce known as “bamia ladera” in Greek, which refers to the vegetable being stewed in a rich tomato and olive oil base. While this recipe is depicted as a vegetable side dish, you can add chicken to the recipe, turning it into a delicious main course. Ingredients 1.5 pounds baby okra 1 red onion 2 tablespoons tomato paste 2 cups water 3/4 cups extra virgin olive oil (divided) Salt to taste Preparation In addition to rinsing the okra, you may need to remove some of the exterior “fuzz”. This will depend on the variety and the age…
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Continue ReadingSkordalia is a traditional Greek dish that resembles garlic mashed potatoes and is typically served with fried cod. This recipe is very straightforward and allows for a great degree of flexibility. Some Greeks use bread instead of potatoes and vinegar instead of lemon juice. If you prefer a thicker skordalia, use less fish stock and olive oil. Want to make it vegan? Opt for water instead of fish stock. Don’t want to overwhelm everyone with garlic breath? Cut back on the number of cloves. The ingredient list below is intended as a guideline and reflects our own family’s preferences. Ingredients 4…
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Continue ReadingThese Greek braised greens with tomato taste great, are easy to prepare, and work well with cold weather crops like collards or chard, and score high on the nutritional front. Other than the extra virgin olive oil, there aren’t many calories in these braised greens with tomato, yet they are warm and comforting, making it the ideal side dish when you aren’t willing to compromise comfort for healthy eating. Ingredients 1 medium onion 1 clove garlic 1/4 cup extra virgin olive oil 1 bunch collards 2 tablespoons tomato paste Salt to taste Preparation Wash the collards, cut the base of…
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Continue ReadingGreek roasted potatoes are addictively delicious. They are very similar to the potatoes from our roast chicken recipe, with the exception that they are prepared on their own and can be served as a vegetarian side dish. The garlic, lemon, olive oil, and white wine give these potatoes loads of flavor. We tend to prefer to prepare this recipe with yukon gold potatoes. They texture holds up best during baking. However, any large potato will do. Ingredients 8 potatoes 1 clove garlic Juice from half a lemon 1/4 cup white wine 1/4 cup extra virgin olive oil 1-2 cups…
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Continue ReadingThis spinach and rice recipe known in Greek as “spanakorizo”, is one of the recipes that I am most often asked to share. It tastes as delicious as it is easy to make and my children are wild about it. You can enjoy this dish as an entrée topped with feta or as a side, which pairs well with nearly everything. Also, there is leeway with the ingredients. The traditional recipe calls for rice. However, if you prefer a different to use a different grain like quinoa, you can mix things up as long as you adjust the amount of…