A while ago, I had purchased a rather large quantity of spinach. Even though I often grow my own, spinach is pretty picky about not liking my hot summer temperatures and I don’t always get around to growing it when it will thrive. Thank goodness for grocery stores!
Continue reading Fresh Spinach & Tomato Pasta Sauce
Be prepared, I bought a large (really large) bag of spinach a while back and needed to use it all before losing it to the slime gods. So that means you’re going to see a few recipes using spinach (kind of like when I made a monster load of pesto over the summer!).
Continue reading Spinach Avgolemono Soup
Most rizogalo recipes will have the same ingredients and the same really long cooking time. Be a rebel and follow me. Why, you may ask? Because the stuff tastes amazing, that’s why.
Continue reading Rizogalo (Greek Rice Pudding)
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.
Continue reading Kalamata Olive & Tomato Roast Tri-Tip
I’m honestly surprised that my family hasn’t sprouted wings, yet. We do eat a lot of chicken. No, really. A. Lot.
Continue reading Roast Chicken with Artichoke Hearts & Greek Peperoncini
One of the greatest ironies in life is that tomato soup season does not coincide with tomato season. I think it’s proof that God has a twisted sense of humor. Either that, or a great deal of faith that we would be able to figure something out.
Continue reading Simple Tomato Soup
It’s the early 90s, Berkeley, Ca. I’m being treated to a nice dinner at Skates On The Bay, a surf-and-turf restaurant literally on the San Francisco Bay. We order the crab and artichoke dip with focaccia bread. I was hooked.
Continue reading Cheesy Crab Dip with Artichokes & Greek Peperoncini
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.
Continue reading Easy Weeknight Spareribs
As soon as we get into serious winter weather (or at least what passes for it here), I start to think almost fondly of summer. Almost. Remember, it’s stinking hot here.
Continue reading Winter Squash Yemista
Bring these to your next get-together and you may never be without an invitation to a party again. Try not to be offended that you may only be invited for the sweets.
Continue reading Greek Brandy Confections
Mostly Greek 