As a child I hated eggplant. Then I grew up and decided I should try them again. Turns out they weren’t too bad after all (this didn’t work with mushrooms, though).
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Easy, No-Waste, Homemade Dill Pickles
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!
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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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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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Sautéed Romaine Lettuce with Parmesan
I’m no fan of the “wilted salad” trend. There’s a reason why most salad greens are served cold. But every so often it’s okay to make an exception.
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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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Tzatziki (Greek Yogurt & Cucumber Sauce)
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!
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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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Quick & Easy Mizithra (Greek Ricotta)
I consider myself to be a fairly serious kitchen DIY-er. I enjoy learning about a food’s history and recreating it in my kitchen. But then there’s that whole time thing.
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Mostly Greek 