Greek greens salad, or horta (HOR-tah) salad — bursting with the flavours of late summer blitum — can be eaten as a healthful side dish or a simple first course. Horta salad was a main staple of the ancient Greek diet and continues to be in modern Greece! Amaranthus blitum is a Mediterranean variety of greens, which is at its peak in late summer and fall. This Greek staple is easy to prepare, and when dressed with a bit of olive oil and lemon has a refreshing, clean taste.
This rustic Italian bread has a golden-brown crust and a dense moist texture. The dough for focaccia is indented and olive oil is generously drizzled over the indentations in the dough. Try dipping this flatbread in infused olive oil for the perfect bite!
This multi-purpose olive oil dip will please family members and guests alike. In Greece, it is served as a dip with bread as a Greek mezze to accompany aperitifs. This is a centuries-old recipe as Greeks have been infusing their olive oil with various ingredients since ancient times.
Classic Mediterranean ingredients such as spinach, strawberries, cucumber, and oregano flowers unite to form an unforgettable summer salad. The key to a tempting salad is vinaigrette; strawberry vinaigrette transforms this cheerful summer salad to sublime. Also, we’re taking salad and wine pairing to a whole new level! This colourful garden-fresh salad is on the table in 5’ and it provides a fun option for any summer party.
The key to an unforgettable salad is vinaigrette. Strawberry vinaigrette dressing has subtle nuances of tart and fruity flavour and winey and floral fragrant. Master the art of making the perfect summer vinaigrette — it is very easy — and take a strawberry spinach salad to the next level or add a splash of colour to your favourite salad with my strawberry vinaigrette! Everyone will be eating their vegetables thanks to this pink vinaigrette!
Propyra (pronounced propýra) is an ancient Greek flatbread. Its name denotes a brick oven cooking technique: propyra was baked near to the oven’s door and far from the fire. Propyra’s ancient Greek recipe has stood the test of time; Greeks today call it Spetsiotic propyra, as the local islanders of the idyllic Greek island of Spetses continue to bake this flatbread everyday even to this day! Propyra is a wholemeal flatbread generously coated with sesame seeds, sea salt flakes, and freshly ground black pepper. Traditionally, propyra is eaten with almost every meal just like bread. Are you more of a flatbread than a baguette? No matter which type you may prefer, bread is one of our food staples.
Give this classic Greek recipe a try! Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks. This vegan Greek mezze easily becomes a complete meal when you add a simple side salad or some sautéed greens.
Spices from the East add a wonderful aromatic touch to falafel. Unexpected flavours meld together perfectly into this easy and economical dish, which uses chickpeas and veggies for extra punches of taste and nutrition. Serve these Mediterranean chickpea patties in pita pockets with greens, tomato, and a mild vegan yogurt sauce. Your kids won’t be able to resist! For a rainbow of riches create a surprising, colourful main dish using complementary side salads — the easy way — from greens to carrots.
Hermes Chthonius is a god associated with the earth and underworld. For Greeks, the gate to spring has been the Athenian festival of Anthesteria that was held for three days in the month of Anthesterion (February-March). Anthesteria is the ritual rite of the journey from winter to spring, from death to life. During the third day of the festival, the Greeks made panspermia. Panspermia is a multi-grain soup, which was offered to Hermes Chthonius and the dead. Packed with whole grains (whole grain helps lower cholesterol) this hearty dish is a nutrition powerhouse!
This praline carob spread couldn’t be easier to make and will elevate your kids’ breakfast! This is a very healthy and nutritious praline spread — you can indulge yourself for a chocolatey craving without feeling guilty. Decidedly mature flavours — winey, honey, caramelly — make for a delightful nutty spread that is nutritious, vegetarian, and gluten-free. Praline carob spread served up in a cute jar steals the show at every gifting exchange; prepare to completely wow the recipient! And it tastes as good as it looks.