Foraged foods are all the rage these days and while you may prefer to leave foraging for mushrooms and berries to the professionals, there is one wild green that all can easily enjoy at home – purslane. Considered a weed in the US, this succulent is highly nutritious and grows abundantly in rural areas. When in Greece, we dress the salad with a grape syrup vinaigrette consisting of one part grape syrup or “petimezi” and one part red wine vinegar. This can be substituted with a traditional balsamic, which has a similar flavor and consistency. So next time you’re out on…
Salads
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Continue ReadingWe all know and love Greece’s iconic Greek salad. But what about the middle of winter when tomatoes, peppers, and cucumbers aren’t in season? During colder months, Greeks enjoy white cabbage salad as an accompaniment to a meal. One might call it a Mediterranean coleslaw with olive oil and lemon juice replacing mayo, vinegar, and sugar. The salad is healthy, easy to prepare and pairs well with grilled meats and fish. Ingredients Half a head of cabbage (approximately 12 ounces) 1 carrot Juice from 1 lemon 2 tablespoons extra virgin olive oil Salt to taste Preparation Wash the cabbage and…
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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 recipe is a wonderful way to enjoy beets’ earthy flavor on a warm summer’s day. Boiled in salt water and dressed with extra virgin olive oil and vinegar, they are as delicious as they are easy to prepare. While beets are prized for the root, their leaves and stems are edible as well. This recipe walks you through how to prepare all parts. Ingredients 1.5 pounds beets 1 tablespoon of salt Water for boiling the beets 6 tablespoons extra virgin olive oil 3 tablespoons wine or cider vinegar Preparation Using a sharp knife, separate the stems and leaves from…
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Continue ReadingEveryone loves a good Greek salad. A true Greek salad doesn’t call for lettuce or vinegar. The two key ingredients are a high quality Greek extra virgin olive oil and fragrant Greek oregano. On a hot summer’s day, consider storing the salad in the refrigerator for an hour or two. This will make it especially refreshing. Just be sure to wait until you’re ready to serve the salad to add the salt and olive oil. Ingredients 2 large ripe tomatoes 1 large cucumber 1 green bell pepper 3 ounces feta 2 slices red onion 1/4 teaspoon kosher salt 1/8 teaspoon…