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Pastichio with beef, aubergine and crispy cheese topping

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Print Recipe Pastichio with beef, aubergine and crispy cheese topping Pastichio is the ultimate sharing dish. Usually made on weekends, when dinners can last until the wee hours of morning. We invite friends, serve with a salad and dig in. Our crispy cheese topping was born from trying to find an alternative to a traditional … [Read more…]

Olivia’s gemista

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Peppers are not native to Greece, they arrived from the New World in the late 15th century. Now, they are synonymous with Mediterranean cuisine. My gemista nods to the pepper’s origin by substituting quinoa for rice and using turkey instead of beef, giving a uniquely American twist to the traditional stuffed pepper. The berbere chili-spice … [Read more…]

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…]

Harissa caramelized cabbage sauce over egg noodles

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Our garden yields an endless supply of cabbages and their fresh spiciness works beautifully with the hot harissa. Harissa is an ancient North African spice mix rooted in aromatic Mediterranean herbs and rose petals which, much like other similar spice mixes in the region, evolved after the arrival of chilies from the Americas and became … [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…]

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…]

Broccoli zucchini and eggplant Pastitsio with yogurt béchamel

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A pastitsio is a baked layered pasta dish.  On the bottom is a layer of bucatini in the middle a layer of a ragù alla Bolognese and topped with a layer of béchamel sauce. Ours is made with a tomato-less broccoli zucchini and eggplant ragù and topped with a yogurt béchamel sauce.   Save Save … [Read more…]