Have you ever had a refreshing granita? They are a traditional Italian treat, and they are so easy to make low carb! It originates in Sicily and is usually made with sugar, water and a variety of flavorings. Mine is made with a fruit smoothie and coconut water. I did not add sweetener to this … Continue reading Rose Lychee & Honeydew Granita
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
One of my favorite things of summer are the exquisite zucchini blossoms! I have eaten them batter dipped and fried as well as stuffed and baked. For this recipe I chose to stuff them with creamy, sweet manouri and salty mizithra cheeses. Baked zucchini blossoms stuffed with manouri and mizithra cheeses. Manouri is a soft, … Continue reading Baked Zucchini Blossoms stuffed with Manouri & Mizithra Cheeses
Would you like to impress your friends and family at the next dinner party that you are hosting? Make this simple homemade cheese! It’s so easy that you will be wondering why you haven’t made this before!!! Freshly made cheese from goats milk I made this with goats milk. However you can also make it … Continue reading Simple Goats Milk Cheese Recipe
There is one dessert that reminds me of yiayia Anneta, whose kitchen I grew up in. While she made multiple types of traditional desserts that I associate with her, this one in particular no one else that I knew made. It is a ricotta based cheescake that is a regional sepcialty to Kefalonia, where we … Continue reading Mizithropita (Ricotta Cheesecake) from Kefalonia
I was first introduced to the za’atar spice blend by a Lebanese client of mine, who had me over and pulled out some za’atar bread, cheese, tea & a hookah pipe for us to share. The next day I found a middle eastern market, purchased a jar, and have been in love with the spice … Continue reading Za’atar Chicken Thighs
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 is one of the simplest and loveliest salads based around burrata cheese. Burrata salad Burrata is an artisan cheese made with cow or buffalo milk. It has a soft outer mozzarella shell and a creamy center and hails from the region of Apulia, Italy. It became a way to use up mozzarella scraps in … Continue reading Burrata 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 