Sauteed Kale with Red Pepper Flakes and Mustard Seeds

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

Portobello Mushroom Galette with Purslane & Truffle Goat Cheese

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

Greek Zucchini Summer 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 – Boiled Amaranth Greens

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

Tirokafteri- Spicy Feta Dip

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

Polítiki Salata

Politiki Salata is a traditional salad brought to us by the Greeks of Constantinople, which is modern day Istanbul. It is made with both green and purple cabbage, shredded carrots, celery, spring onions, fresh parsley, and roasted red peppers. It is tangy and bright, and among Greeks, considered a winter salad. In essence it is … Continue reading Polítiki Salata

Baked Cauliflower Tots with Jalapeño Feta Dip

Like most Greeks, we often eat cauliflower boiled, drizzled with extra virgin olive oil & lemon juice. Simplicity at its best! However, since there are two of us in this household, I always have 1/2 a cauliflower left over. Cauliflower tots with jalapeño feta dip What to do with leftover cooked cauliflower? Get creative!!! Baked … Continue reading Baked Cauliflower Tots with Jalapeño Feta Dip