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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Ginger & Cilantro Salmon Cakes
Once upon a time I had some leftover salmon. And some ginger. Oh yeah, cilantro, too. Green onion was also there. They invited lime juice over and got together to have a party.
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Creamy Caramelized Onion Pasta Sauce
One of the side-effects of trying to create a new recipe is that I don’t know how much of an ingredient I might need, and then am left with extra that I need to figure out how to use. It’s a rough life.
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Creamy Crab Dip with Rosemary & Kalamata Olives
My Medium Boy’s exact words were “Oh my God, this is delicious” when a spoonful of this dip hit his mouth. I’m not sure, but I think he may have liked it.
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Simple Roasted Whole Trout or Salmon
One of life greatest lessons is that if you give a boy a fish, he eats for a day. But if you teach a boy to fish, you’ll have fish guts in your sink and trip over all his fishing rods in the garage.
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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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Mostly Greek 