On Xenia Street is where I fell in love with food. I experiment with traditional recipes & modify some of my Greek favorites in order to make them ketolicious!
Greeks love to eat horta! Horta are wild greens that are usually dark and leafy. One of my dad’s favorite horta are the red stem dandelion greens. And not only him, but most Greeks, including my uncle Nick, who picked these for me from his bountiful garden! We call them radikia. He sent me home … Continue reading Radikia – Red Dandelion Greens
Have you ever heard of gravlax? I hadn't! But one afternoon, I had seen an article in the food section of the New York Times about gravlax. I love lox. They looked similar. And so, my interest was peaked! Gravlax is Nordic in origin and the traditional way to make it is to bury it … Continue reading Gravlax
Roasted spicy cauliflower florets. So simple! I promise you that you will devour this cauliflower! I have never ever devoured cauliflower. I eat it because it’s good for me. But I nearly ate the whole thing in one sitting. Ingredients: 1 head of cauliflower Salt & pepper to taste 1 tbsp onion powder 1 tsp … Continue reading Roasted Spicy Cauliflower
Kale. So I am not going to lie, but I have never been a fan of kale. I do like the milder flavor of lacinto kale, but regular kale is just always too tough and bitter for my pallet. So the last time I used a super market delivery service, they must have been out … Continue reading Sauteed Kale with Red Pepper Flakes and Mustard Seeds
I made the loveliest of savory galettes last night as a side dish for dinner using my almond flour pastry dough. I used portobello mushrooms, lovely purslane, shallots & garlic, truffle goat cheese & pine nuts. I mean who says that keto has to be boring! I felt like I was having a gourmet meal. … Continue reading Portobello Mushroom Galette with Purslane & Truffle Goat Cheese
Have you ever heard of purslane? In Greece we call this green andrakla or glystrida. It is actually an edible weed, that is considered a succulent and grows wild just about everywhere and is jam packed with nutrients. Purslane is native to Asia, but now grows around the world. Purslane You will usually find it … Continue reading Purslane Salad
Zucchini are always a great symbol of summer. In a previous post, I used the blossoms. In this post the actual zucchini. And they have become a popular replacement for pasta in many favorite dishes. But today, I am going for a more traditional recipe close to what I grew up eating. Boiled zucchini with … Continue reading Greek Zucchini Summer Salad
Vlita are nearly every Greeks favorite greens. Because they are hard to find in the US, they tend to create nostalgia among us Greek Americans. Vlita from Mary & Yianni’s garden. I had visited my friend Mary the other day, and her husband offered to cut me a few bunches from their garden. They are … Continue reading Vlita – Boiled Amaranth Greens
Cactus or Prickly Pears always remind me of our visit to Greece in 1982. I have a distinct memory of my yiayia Artanoula taking my sister and me on a short walk (and climb) to the field behind her home to pick some prickly pears. In Greece they are called “fragosyka”, and in Kefalonia “barbarosyka” … Continue reading Prickly Pear Salad
This right here, is my husband’s favorite dip! Tirokafteri literally means hot (spicy) cheese. It is made with wonderful creamy, salty feta, Greek yogurt, Florina peppers, garlic, olive oil & red pepper flakes. Traditionally served with warm bread or pita. I also love it with a plate of cool crispy crudités (veggie sticks), pita chips … Continue reading Tirokafteri- Spicy Feta Dip
on xenia street 