Stifado is a traditional Greek braise that features pearl onions usually in equal quantities to the amount of meat that is being braised with them. But this recipe is a different take, braising chestnuts with pearl onions. The result is an intoxicating tomato sauce laced with cinnamon and cloves. This recipe is delicious to eat on its own, over some rice, mashed potatoes or winter squash, or noodles. It’s also vegan and gluten-free.
Fall is all about comfort food, but that doesn’t mean we have to sacrifice being healthy. It also doesn’t mean that your healthier dishes have to be boring. This Harvest Quinoa Pilaf isn’t your every day grain bowl. Instead, it’s packed with energy boosting and vitamin-rich ingredients like quinoa, pomegranates, and sweet potatoes. Together, they create a dynamic combination of flavors, textures, and colors. What’s not to love?! Oh, and it’s also is super easy to make and only uses one pot, for easy cleanup.
If there’s one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. If you’re used to visiting Greece in the summer you’ll most often see it fried in olive oil as the universal side dish. But what I want to share with you today is my all-time favorite recipe for roasted Greek lemon potatoes.
Fava, the Greek yellow split pea purée is a delicious, healthy powerhouse. What makes the Greek and Mediterranean Diet so healthy? Legumes like the humble …
Delicata squash is subtly sweet and easy to prepare. In this recipe it pairs well when roasted with peppery arugula and sweet superfood aronia berries.
Briam is Greek cuisine’s answer to what most people know as ratatouille. It’s the perfect dish to make anytime of year — especially in the summer when eggplant and zucchini are available in abundance at your local farmers market.
Is there anything an eggplant can’t do? I’m in love with the vegetable simply grilled with a little olive oil and salt, stuffed with tomatoes and onions, or finessed with red sauce and cheese in eggplant parmesan, but my absolute favorite way to eat it is in this simple Greek dip: Melitzanosalata.
I’ve never met a meatball I didn’t like. And I especially love Keftedes — Greek Meatballs with Herbs. They’re a simple mix of ground beef or lamb enhanced with garlic, onion, and fresh herbs like mint and parsley. Their simplicity makes them the perfect addition to any mezze spread or platter.
Gigantes are gaining popularity in the U.S., but always transport me back to those seaside restaurants in the Aegean. Gigante beans are large white beans native to Greece and the Mediterranean, and in this recipe they are cooked in a zesty tomato sauce full of warming spices.