Stuffed cabbage recipes are found across many cultures from the Balkans to Central and Eastern Europe and West Asia. These shared culinary traditions are a beautiful reminder of our commonalities. While the dish takes some time to cook, it is relatively simple to prepare and provides a wonderfully comforting meal during cold winter days. Ingredients 1 head cabbage 1 pound lean ground beef 1 cup jasmine or arborio rice 1 medium onion 1 tablespoon dried dill 3 teaspoons salt (divided) 2 tablespoons lemon juice 2 tablespoons tomato paste (optional) Water Preparation Preparing the Stuffing Place a large pot of water to boil over high…
Gluten-Free
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Continue ReadingThis “Everything Goes” soup, a gem from my mom, isn’t specifically Greek but follows the principles of the Mediterranean diet. Simple, healthy, hearty, a must-have in any cook’s repertoire. So what is it that makes it so great? Well, it’s not a recipe! While the soup calls for a few core ingredients, most of it is improvised based on what you have available. No matter how well you plan out your meals, it’s not uncommon to reach the end of the week and find the refrigerator stocked with various odds and ends. The poor lonely zucchini, the half head of…
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Continue ReadingThis is a great fish recipe for several reasons. Preparing and cooking it only calls for a handful of steps and ingredients. The flavors are light and mild, and the recipe offers a good degree of flexibility around the cut and type of fish used. You can prepare the dish using fillets or a whole fish (the process steps below illustrate both). Most mild flavored fish such as bass, flounder, cod, or sole will work well. Ingredients 2.5 pound whole fish or 2 pounds fish fillets 1 teaspoon salt and a pinch of salt 5 tablespoons extra virgin olive oil…
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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 refrigerator pickled peppers have a hint of garlic which makes them addictive. They are traditionally made with Florina peppers, which are grown in Northern Greece. However, you won’t find fresh Florina peppers in the United States. Instead, you can use regular bell peppers or red Cubanelle peppers, which have a thiner flesh than traditional bell peppers. This recipe for refrigerator pickled peppers shows you how to roast and pickle fresh peppers. A time saving tip is to buy jared roasted peppers, in which case you can skip straight to the pickling process. Enjoy these pickled peppers as an appetizer or cut up in salads.…
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Continue ReadingThis simple boiled cabbage is perfect on a hot summer’s day. It tastes great cold or at room temperature and can be enjoyed over several days. Rather than serving the cabbage as a main or side dish, our family typically enjoys it with other small plates such as beets, spinach pie, cheese pie, Greek meatballs, and other foods that can be shared. Before you know it, you have a summer’s feast! Ingredients 1 head of cabbage 1 tablespoon salt 12 cups water 2 lemons 1/2 cup extra virgin olive oil Preparation Fill a large pot with approximately 12 cups of water. Add the salt to…
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Continue ReadingThis broiled chicken is as easy as it gets and one of my go-to recipes during busy summer months. Not only does it require minimal work, it’s also relatively light and pairs well with a side salad, which is key during these scorching hot days. If the summer heat has you cringing at the thought of turning on your oven, you can always opt for the grill. You won’t get the same crispiness from the skin but the flavor of grilled chicken is just as delicious with the lemon-oregano-olive oil dressing. Ingredients 1 whole chicken 2 teaspoons and 1 pinch…
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Continue ReadingSpoon sweet or “gliko tou koutaliou” is preserved fruit, which as the name suggests, is customarily served on a spoon. Making strawberry spoon sweet calls for the same ingredients as those used for jam. The difference is in the preparation, which allows for the fruit to be kept whole or halved. While this involves slightly more work than a traditional jam, it is well worth the effort. Ice cream, waffles, yogurt, biscuits… forget serving it on a spoon, just pour it over everything! The trickiest part with this recipe is achieving a syrup that isn’t too thick or thin. Ideally, it should resemble the…
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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…