In Greek: ξιφίας στο φούρνο, pronounced ksee-FEE-ahs stoh FOOR-noh A delicious dish, swordfish steaks are marinated in a simple combination of lemon juice, olive oil, and mustard, then baked with garlic, parsley, and seasonings. Prep Time: 4 hours Cook Time: 50 minutes Total Time: 4 hours, 50 minutes Ingredients: 2 – 2 1/2 pounds of swordfish steaks (about 4-5 pieces about 1 […]

In Greek: σαρδέλες ριγανάτες, pronounced sar-THEH-les ree-ghah-NAH-tes The hardest part of this recipe may be finding fresh sardines. This is a favorite dish all over Greece, and an easy one to make. The recipe calls for fresh sardines, garlic, oregano, lemon juice, olive oil, salt, and pepper. Cook Time: 45 minutes Total Time: 45 minutes Ingredients: 2 – 2 […]

In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh- mee-STAH meh ah-gkee-NAH-res Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal. Ingredients: 3 to 3 1/2 pounds of small squid […]

The term plaki (plah-KEE) in Greek is used to describe a dish that is usually cooked with olive oil, tomatoes, and vegetables in the oven. For example you can have beans “plaki” style or in this case a baked fish plaki.The recipe works well with any firm white fish – cod, tilapia, halibut, haddock, or whatever type you […]

Introducing babies to meat dishes starts with puréed combinations of very lean meats and simple easy-to-digest vegetables. This veal dish is is suitable for babies from 6 months of age and up. Ingredients: 1/4 pound of lean veal, cut in very small pieces 4 cups of water 1 medium-small potato, peeled, cut in half 1 […]

In Greek: μπριζόλες μοσχαρίσιες, pronounced bree-ZO-les mos-hah-REE-seeyes (singular: brizola, plural: brizoles) In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or […]

Shinos – Σχίνος (Pistacia lentiscus) Arbaroriza – Kiouli – Scented pelargonium Marjoram Makes an excellent tea and is widely used as seasoning in cooking. Resembles oregano and combines perfectly with meat, fish and pasta dishes. It aids digestion, helps to lower blood pressure and blood sugar levels, soothes the throat and is diuretic. Oregano The most popular […]

ANGINARES ME SPANAKI (Peloponnesos) Ingredients: 1 bowl acidulated water 2 lemons, halved 4 to 6 large artichokes 2⁄3 cup extra-virgin olive oil 8 large scallions, white and tender, green parts finely chopped 2 pounds fresh spinach, trimmed, coarsely chopped, and washed well 1 cup snipped fresh dill Salt to taste Juice of 2 large lemons Freshly […]

ANGINARES TIGANITES MESA SE SKORDALIA (Peloponnesos) Ingredients: 10 small artichokes, cleaned 2 lemons, halved 1 bowl of acidulated water 1 cup all-purpose flour Salt and freshly ground black pepper to taste Olive or other oil for frying Two 1⁄2-inch-thick slices stale rustic bread, crusts removed 1 small head garlic, cloves peeled 1⁄2 to 2⁄3 cup […]

ANGINARES YEMISTES ME RIZI, RIGANI KAI MARATHO Ingredients: 8 to 10 large artichokes, cleaned 2 large lemons, halved 1 bowl of acidulated water 2⁄3 cup extra-virgin olive oil 3 large onions, finely chopped 3 garlic cloves, minced 2⁄3 cup long-grain or basmati rice Salt and freshly ground black pepper to taste 1 cup water 1⁄4 […]