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 […]

FASOLATHA ME BARBOUNIA KAI KAFKALITHRES Ingredients: 1⁄2 pound dried cranberry or borlotti beans,picked over and rinsed 2⁄3 to 1 cup extra-virgin olive oil, to taste 2 medium red onions, finely chopped 2 cups fresh chervil, coarsely chopped 4 plum or other small tomatoes, peeled, seeded,and coarsely chopped (canned are fine) Salt and freshly ground black […]

TOMATOSOUPA ME HILOPITES Y ME TRAHANA Ingredients: 2⁄3 cup extra-virgin olive oil 5 pounds tomatoes, grated Salt and freshly ground black pepper to taste 6 to 8 cups water or chicken broth, as needed 1⁄2 pound small Greek egg noodles, or sweet trahana 1 cup crumbled Greek feta cheese Makes 6 to 8 servings Method: […]

SAVORO ASPRO Ingredients: 1 pound mixed small fish (whiting, bogue, anchovy, red mullet, etc.) Salt and freshly ground black pepper to taste All-purpose flour for dredging and thickening Olive oil for frying, plus 1⁄3 cup extra-virgin olive oil for sauce 3 garlic cloves, peeled and crushed 1 cup water 1 fresh rosemary twig 2 bay leaves […]

PSARI SAVORO Ingredients: 11⁄2 pounds small fish (red mullet, whiting, small mackerel, anchovy, or bogue) Salt and freshly ground black pepper to taste All-purpose flour for dredging and thickening Olive oil for frying, plus 1⁄3 cup extra-virgin olive oil for sauce 2 large red onions, chopped 2 to 3 garlic cloves, to taste, minced 4 large tomatoes, […]

BOURIETO Ingredients: 11⁄2 to 2 pounds fresh whiting, gutted and washed Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil 3 cups coarsely chopped red onions 1⁄3 cup fresh lemon juice 1 cup water Makes 4 servings Method: 1. Season the fish with salt and pepper and set aside. Heat the olive oil […]

DOLMATHES ME BAKALIARO KAI TOMATENIO AVGOLEMONO Ingredients: 1 piece salt cod fillet, about 21⁄2 pounds One 22-ounce jar vine leaves in brine 1⁄2 cup extra-virgin olive oil 3 cups finely chopped white and tender green parts of scallions 1⁄2 cup long-grain rice, preferably basmati 3 large firm, ripe tomatoes, peeled, seeded, and finely chopped or grated Salt and […]