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Living a Village-ish Life in Suburban California

Herbs (Culinary/Medicinal)

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Greek mom and yiayia (grandma), living the suburban life with my family in the heart of California like it’s a Greek village!

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Today is National Gardening Day, but really this should be an everyday kind of thing, don't you think? I'm a firm believer that getting outside and interacting with other living things (that aren't other humans) is important for our overall well being. Studies have repeatedly shown that gardening provides a variety of both physical and mental health benefits. Even if all you have available is a couple of plants in pots, it's still something! I have a whole section on my blog dedicated to the world of gardening with tips on growing information, lessons I've learned, critters to know about, and even just some fun stories about what's going on in my yard. So head on over for a visit and feel free to take a look around!

There is something about crab that makes it such a versatile ingredient. Its flavor pairs perfectly with so many others. While I'm not about to test it out in desserts, I will make cakes out of them none-the-less (yes, I'm being punny today!😁). In Greek we call crab cakes kavourokeftedes, or crab meatballs. While this recpe is not strictly Greek, it still incorporates some traditional Greek elements and will of course taste amazing with a squeeze of lemon or a side of tzatziki (Greek yogurt and cucumber dip). These also have a nice and crispy beer batter crust on the outside, so it's all sorts of good! And as usual, it's a pretty easy dish to prepare! So come on over for a visit and feel free to tag a friend and to share!

You are looking at the Greek version of "mom's spaghetti" on this plate here. This red-orange mound of pasta symbolizes all the hugs and kisses a Greek mom could possibly squeeze into food form and stuff into your mouth. This is one of a handful of dishes I make that pleases EVERYONE completely. No one's picking anything out or eating half-heartedly. It's hard to explain what it is about this dish that evokes so many fond memories from one generation of Greek kids to the next, but thankfully it is not hard to prepare it. It's also typically made meatless (though you could add some kind of meat if you want to), which makes it perfect for Lent. The recipe is ready for you and is just a click away, so come on over for a visit and be sure to tag a friend and to share!

Garden sage ready for drying. 🌿

My roses are just starting to really pop right now. As much as I enjoy seeing and smelling them (and sadly, so do the Hoplia beetles, darned things!), I also enjoy eating some of them. Most people probably don't think of roses as something to eat, but they have a unique and delightful flavor, especially when made into a sweet of some sort. I like turning them into a candy like treat that has the side benefit of creating a wonderfully aromatic syrup (which just happens to be quite delightful in a coctail or cordial... it is Friday after all😉). The recipe for all this loveliness is just a click away so come on over for a visit and be sure to tag a friend and to share!

The leaves on my grape vines are just starting to emerge, but they are not quite ready for harvesting, yet. It's a good thing that I harvest a lot each year and freeze them to tie me over until the next season!! Of course these tart and tasty leaves get turned into those delightful little rolls we call dolmades. They can be stuffed with almost anything you would like, but most traditional recipes will use rice generously accented with herbs and spices. Meat, nuts, and even raisins can make an appearance, too. And often they are dressed with creamy avgolemono sauce (Greek egg and lemon sauce), or a simple squeeze of lemon juice. This version is a meatless one, perfect for this Lenten period before Eastern Orthodox Pascha (Easter). It features a hefty dose of spring's best offering of garden fresh herbs and a liberal splash of lemon juice (of course 😄) for a burst of flavor in every bite. The recipe is ready for you so come on over for a visit!

I think there's something in the DNA of Greeks that makes us love lemon. We seem to put lemon on and in almost everything we eat. It's not hard to see why since the bright citrus perks up the flavor of just about everything. These lemony muffins are seasoned with nutty poppy seeds, and made with a liberal amount of protein rich Greek yogurt and golden-green olive oil. They are just sweet enough, but not so much so that you feel like you're eating dessert when you really want a good breakfast. They come together quickly and they'll likely dissappear before you know it! So come on over for a visit and to get the recipe and feel free to tag a friend and to share.

Spring in a bowl. 🌱

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