In Greek: λάχανο κατσαρόλας, say: LAH-hah-no kat-sah-ROHL-lahs The word katsarolas means cooked in a pot, and for this dish of Stewed Cabbage with Mint, a soup or stew pot or a dutch oven works well. The interesting taste combination is a delight as a side dish or meatless main dish. The recipe serves 4. Cook Time: 55 minutes Total […]

In Greek: χορταρικά στο φούρνο, say: hor-tah-ree-KAH stoh FOOR-no This mixed vegetable stew is ideally cooked in a fired clay pot in a beehive oven, but has been adapted for modern indoor ovens. The dish creates a lot of liquid which is delicious served with potatoes, rice, or – more traditionally – a large quantity […]

In Greek: χόρτα με κολοκυθάκια, pronounced HOR-tah meh koh-loh-kee-THAHK-yah Care is required when cooking two vegetables together to make sure the tastes complement each other. Always add the leafy greens well after the zucchini since they require different cooking times. Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Ingredients: 2 pounds of tender chicory greens, dandelion greens, […]

In Greek: αρακάς με πατάτες, pronounced ah-rah-KAS meh pah-TAH-tes Peas with dill are a fabulous taste combination, and this recipe adds potatoes and a touch of lemon for a light main dish or vegetable side. Fresh peas can be substituted for the frozen, but not canned. Cook Time: 30 minutes Total Time: 30 minutes Ingredients: 1 large bunch of […]

In Greek: αρακάς με άνιθο, pronounced ah-rah-KAHS meh AH-nee-thoh Dilled peas with red and green peppers falls into thelathera group of foods, which means “cooked with oil.” The tastes of the dill, peas, and peppers are wonderfully enhanced by the taste of the oil. I fix this dish with Stewed Chicken with Wine and Peppersbecause the tastes […]

In Greek: αρακάς με αγκινάρες, pronounced ah-rah-KAS meh ah-gkee-NAH-res This recipe is quick and easy to make with frozen peas, frozen artichoke hearts, fresh herbs… and that final touch of lemon juice. It calls for a lot of fresh dill, but if it’s too much for your taste, substitute with 2 tablespoons of fresh or the […]

This is a delightful side dish or topping for lathovrekta(Greek bruschetta) made with sweet leafy greens. I like to use a mix of spinach, chard, and sow-thistle (known to many gardeners as a weed), but it works well with any mix of the sweeter greens. Serves 5-6. Ingredients: 2 tablespoons of olive oil 3 thick slices […]

In Greek: μπρόκολο με λαδολέμονο, pronounced BROH-koh-loh meh lah-thoh- LEH-moh-no There’s no secret to this recipe, but the addition of the oil and lemon sauce gives it a distinctively Greek touch. It’s easy to make and gets green vegetables on the table in a new way. Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 2 1/4 pounds of broccoli, […]

Boiled greens or Horta vrasta (HOR-tah vrah-STAH) are a staple in any Greek household. These are easy to prepare and when dressed with a bit of olive oil and lemon, you will really enjoy the clean, pure taste. Like spinach, boiled greens wilt and reduce when cooked to a fraction of their original quantity. For four ample servings, […]

ANGINARES KAI RIZI AVGOLEMONO Ingredients: 1 bowl of acidulated water 2 lemons, halved 6 medium artichokes, cleaned 1⁄2 cup extra-virgin olive oil 11⁄2 cups snipped fresh dill or wild fennel leaves 1 cup peeled, seeded, and chopped tomatoes (canned are fine) Salt and freshly ground black pepper to taste 3 cups water 1⁄2 to 1 […]