A traditional youvetsi consists of roast lamb with orzo in a rich tomato broth. It is delicious and holds a place of honor on Greek menus. A few years back, my mother-in-law introduced me to a spin on the traditional dish by substituting the tomato broth with cherry tomatoes. The result is a slow roasted lamb paired with dripping flavored orzo balanced by pops of sweetness and acidity from the roasted cherry tomatoes. If a dish ever captured my heart, it is this one. I love to use a Frenched rack for this dish but shanks or a shoulder roast work…
One Pan Meal
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Continue ReadingThe true translation for this recipe is “fried pork” but “mustard pork” seems more appropriate given its flavor. There are a variety of ways to prepare this dish. Some include mustard, while others do not. This particular version is inspired by a meal we enjoyed at a small taverna, while exploring the southern Peloponnese. It pairs well with rice, potatoes, and vegetables and is relatively simple to prepare. When selecting a cut of meat, be sure to avoid one that is too lean. Boneless ribs work well. Also, choose your favorite mustard for this recipe. We love to use a…
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Continue ReadingThis baked fish recipe is light, nutritious, and full of flavor. As the vegetables bake, they “caramelize”, creating richness and depth that complements the fish. The flexibility of this recipe is also a plus. You can use a whole range of fish — cod, salmon, tilapia, sole, and it can be served as-is or paired with rice, in which case you may wish to omit the potatoes from the recipe. There is also flexibility with the vegetables – add some carrots, omit zucchini, tailor it to your liking. And a final bonus is that you only have one pan to…
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Continue ReadingThis tomato poached eggs recipe is quick and easy and makes for a fancy alternative to a traditional fried egg. Whether you choose to have your yolks runny or cooked through is up to you. For this recipe, I use tomato purée. However, an easy and delicious alternative is to use your favorite marinara sauce, which will have greater depth of flavor. If you love poached eggs but have always found the process too intimidating, this tomato poached eggs recipe is for you! Ingredients 4 eggs 1 cup tomato purée 1 cup water 1/4 cup extra virgin olive oil 1/4 teaspoon…
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Continue ReadingGreek meatloaf is packed with flavor and perfect for family dinners. This particular recipe calls for green bell peppers and feta, however you can tailor the stuffing to your liking. Add tomato slices, swap out the feta for another salty cheese, or skip the peppers and feta altogether and use hard boiled eggs (particularly popular in Greece). Bake with potato wedges and you’ve got an easy one pan meal. Ingredients For the meatloaf 2 pounds ground beef 2 tablespoons fresh mint 1 cup bread crumbs 2 garlic cloves 1/4 cup extra virgin olive oil 2 teaspoons salt 2 cups water 1 bell pepper…
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Continue ReadingThe dish resembles a risotto, particularly if using arborio rice, which yields a creamier texture. The recipe is the same whether preparing clams, shrimp, calamari, scallops, or a combination thereof. Along with seafood saganaki, it is one of our favorite ways to prepare seafood and enjoyed regularly during the summer months. It is also on regular rotation in our household during lent, the 40 days preceding Easter, during which Greeks follow certain fasting rituals with meat, dairy, fish, and oil; and seafood makes up a large portion of the Greek diet. Ingredients 1 large onion 1 clove garlic 1/4 cup…
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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…
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Continue ReadingThis lamb shank fricassée is sure to delight anyone who enjoys lamb. The meat is fall off the bone tender and the flavors from the dill and greens are a nice change from the traditional lamb roasts and stews. While this specific recipe uses lamb shanks, the fricassée can also be prepared using chicken, pork, or beef, all of which I will share at a later date. As far as pairing is concerned, rice or couscous works well. In our family, we typically enjoy the meat and greens on their own with a slice or two of bread for sopping…
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Continue ReadingThis mediterranean stewed vegetables recipe is known in Greece as “Tourlou”. The stars of this recipe are the green beans and eggplant. Combined with the zucchini and potatoes, this dish is hearty enough to be eaten on its own with a thick slice of feta and some bread, and light enough to be served as a side. If you’re sitting there wondering how eggplant could possibly taste good, that is probably because too often it is prepared incorrectly. While well cooked eggplant is “melt-in-your-mouth” divine, incorrectly cooked eggplant tastes “rubbery” and in my opinion is simply inedible. Thankfully, this Mediterranean stewed vegetables recipe…
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Continue ReadingStuffed peppers and tomatoes, better known as “yemista” in Greek, is a hugely popular dish and best enjoyed in the summer. The quality of the tomatoes significantly influences the dish and winter grown hot house tomatoes pale by comparison to those ripened in the sun. The secret weapon in this recipe is the mint – when combined with onion, olive oil, and tomato, a particular flavor profile is created that is delicious and addictive. Fresh mint is best for this recipe but dried mint works as well in a pinch. Enjoy these stuffed peppers and tomatoes as is or serve with a generous slice…