Gluten free

Lentil chilli slow cooked in beer

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This recipe draws on Minoan roots, using herbs like cilantro, once used in the Bronze Age but rarely used in Greek cooking these days. Boiling in beer, too, was common practice. Of course, the Minoans would have had their dish simmering away in large clay pots on an open hearth. For our dish, it’s better … [Read more…]

Roasted carrot and pear soup with ginger and curry

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Print Recipe Roasted carrot and pear soup with ginger and curry Course Soups Cuisine Indian, Mediterranean Prep Time 15 minutes Cook Time 1 hour Servings people Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan NUTRITIONAL INFO Calories … [Read more…]

Summer fava a creamy yellow split lentil purée

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Fava is a dish you can serve warm or at room temperature but it’s also delicious cold. The creamy purée of yellow split lentils cut with scallions, bay leaves, thyme and topped with tomatoes, capers and red onion make this a flavorsome and nutritious meal. We make a different recipe in winter, topping the fava … [Read more…]

Gastra cooked chickpeas (chickpeas cooked in a clay pot)

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The Cycladic island of Sifnos is famous for a dish called Revithia sti Gastra – chickpeas slow-cooked in a clay pot called a gastra. The islanders are passionate about their chick peas almost all of them grow some. They love them so much that the eat them every Sunday probably as long as Sundays have … [Read more…]

Mushroom magiritsa, a Mediterranean chowder

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A symphony of textures and flavor this chowder is made with four different kinds of mushrooms, lettuce, scallions seasoned with dill and lemon. Magiritsa is a traditional Greek chowder made with sheep’s innards, lettuce and scallions. The meal breaks the 40 day Lenten fast and is served right after midnight strikes on Holy Saturday. Magiritsa … [Read more…]

Smoked Trout Wilted Lettuce Garden Salad

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This salad is about surprises from flavors and textures. There is the crunch from the kohlrabi the softness of the trout the velvety of the wielded lettuce and in between you have capers scallions purslane and arugula and if that wasn’t enough the dill and the lime play around withe smokiness of the trout. This … [Read more…]