On Xenia Street is where I fell in love with food. I experiment with keto recipes & modify my Greek favorites in order to make them ketolicious!
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
In the United States there is this misconception of what a traditional Greek salad is. In Greece, and in our homes, when making a Greek salad, we don't like to mix our tomatoes with our lettuce. I actually feel as if the tomato is dirtying up my lettuce or the other way around. So the … Continue reading Greek Village Salad – Horiatiki Salata
Tzatziki is by far the most beloved of all Greek dips and spreads! I know that it is mine. We will eat it with gyro and souvlaki, dip our french fries and pita bread in it, and even vegatables. It is super versatile and very healthy for you. As we know, Greek yogurt is quite … Continue reading Tzatziki – Greek Yogurt Cucumber Dip
One of my favorite cuts of lamb is the shoulder. Not only is it flavorful, it is also inexpensive! So if you want lamb on a budget, this could be the cut for you! What I love is that this is a quick way to prepare lamb for an easy lunch. I had actually purchased … Continue reading Pan Fried Lamb Shoulder
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
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
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
Keto Tiropita! Greek cheese pie. The filling is my yiayia & papou’s recipe. When I had to curb my wheat consumption due to health reasons, I needed to find a way to eat some of my traditional Greek specialties! I spent most of my childhood in the kitchen with yiayia & pappou watching, learning & … Continue reading Yiayia & Pappou’s Tiropita Ketofied with Fathead Dough Phyllo
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
