Every culture’s cuisine seems to have some sort of sauce or dip that’s used for almost everything. Americans have ketchup, Greeks have avgolemono.
Avocados share a key similarity to another green fruit with a similar shape, pears. They both refuse to ripen for the longest time, and then in a blink, they are past their prime.
Think of them as little triangles of pure heaven. Crispy phyllo, tangy feta cheese, and a generous slathering of butter… yes, pure heaven.
It’s a well known fact that the French make good cheese, and enjoy eating it as well as they make it. It’s no surprise then that they came up with a wonderful way to use every last crumb of it.Continue reading Fromage Fort (French Cheese Spread)
If you ever go to Greece and are looking for THE food scene, the city you’re looking for is likely not the one you’re thinking it would be. Head north.
So maybe you planted some cucumbers and now you’re realizing how many cukes those vines can churn out in a season and you’re wondering what the heck to do with them all. Once again, I’m here to help!
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.
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.
Spring and summer wouldn’t be complete without the cool and creamy wonderfulness that is tzatziki (tzah-TZEE-kee). Forget ketchup and ranch dressing, it’s time to move on!