Using an air fryer is the perfect method to make beautifully textured, light and healthy Kolokithokeftedes. This tongue twister of a zucchini patty appetizer is one of Greece’s most beloved dishes, blending freshly grated zucchini with scallions, herbs, feta cheese and kefalotiri.
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 …
I wanted to put a healthier spin on the classic Greek skordalia and update it a bit. So instead of the starchy base like bread or potatoes, I’m using avocado for this recipe. Avocados are nutrient dense and full of healthy fats. They also whip up perfectly with garlic, extra virgin olive oil, and lemon that are the backbone of this recipe.
Imam Bayildi is a classic Greek recipe for eggplants stuffed with savory tomatoes, onions and spices with roots in its Ottoman occupied past. The literal translation means “the imam fainted,” of course because this combo of tender eggplants and savory tomatoes tastes so incredibly delicious. This is my go-to dish for both a relatively easy weeknight vegetarian meal, and as a show-stopping meatless marvel at my pop-us dinners. It packs so much flavor, is gorgeous, and incredibly stunning.
Avgolemono Soup is the most famous of all the Greek soups. Learn how to make the Greek egg lemon chicken soup with this easy recipe.
In this Sun-Dried Tomato Tzatziki recipe, I’m offering another variation on the classic. Instead of cucumbers, this weaves in beautiful, tangy sun-dried tomatoes, which offer a perfect bright compliment to the dill and garlic.
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.
