Our hot summers have the up-side of providing the ideal conditions for growing heat-loving veggies like tomatoes and eggplant. How fortuitous that they taste so good together!
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Fennel & Leek Loukaniko (Greek Sausage)
You know the old saying “close only counts with horseshoes and hand grenades”? Well, close is seldom close enough when it comes to certain foods, it’s either get the real-deal or go home and make it yourself.
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Yemista (Greek Stuffed Tomatoes & Peppers)
I may have mentioned once or twice how much I’m not really fond of summer simply because of the heat here. I have made a bit of a truce, though, because that heat makes all sorts of yumminess possible.
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Tahini & Garlic Crusted Roast Chicken
I eat tahini straight from the jar. I don’t have a problem, unless you tell on me. Please don’t tell on me.
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Chicken Roasted with Brussels Sprouts & Tomatoes
I used to hate Brussels Sprouts when I was a kid. I don’t know why I decided to buy some and try cooking them myself several years ago. I’m honestly not sure why I do a lot of things, but oh well, it turned out to be a good decision!
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Traditional Romanian Cabbage Rolls (Sarmale)
I recently carried out my first experiment fermenting whole cabbage heads. I did it solely to be able to make these cabbage rolls. I waited six weeks. Six whole weeks. That’s how good these are. (Psssstt… I have a shortcut if you’re in a hurry.)
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Kalamata Olive & Tomato Roast Tri-Tip
I got a new kitchen toy for Christmas that needed to be broken in. I also had a beef tri-tip sitting in the refrigerator needing to be cooked. I’m thinking there could be a connection here.
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Ham & Pea Pasta
Each year around Christmas I’ll buy a ham. Ironically, we never eat it for Christmas dinner. I just get it because I want ham and that’s usually the best time to find a good one.
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Roast Chicken with Artichoke Hearts & Greek Peperoncini
I’m honestly surprised that my family hasn’t sprouted wings, yet. We do eat a lot of chicken. No, really. A. Lot.
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Easy Weeknight Spareribs
There are a couple of staples that my spice cabinet is never without because they help make meal prep so much easier. One is an “Italian Seasoning” salt-free herb blend, and the other is a vegetable and spice mix. Blend them together with a little olive oil and you have an instant rub for every roast or chicken feast.
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Mostly Greek 