A Foray into the Mediterranean Diet
An account of my Mediterranean Diet experience for a food therapy course.
An account of my Mediterranean Diet experience for a food therapy course.
Greek meatballs with beef and bulgur, simmered in tomato sauce and served with baba ghanoush in freshly made pita---the perfect post-grape harvesting dinner!
A Greek side dish to go with all those gyros: bourani, a baked rice dish fragrant with tomato and cinnamon.
One of my more successful at-home versions of a restaurant dish: lamb gyros with tzatziki in pillowy rounds of pita.
A Pacific Northwest meal inspired by the flavors of Greece and Turkey: Salmon marinated in pomegranate molasses, honey and garlic, served over a bulgur pilaf studded with purple hull peas, radish greens and golden cherry…
A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.
Loukoumathes are tasty little Greek doughnuts drenched in honey and cinnamon, and much easier to make than one might think.
Dolmades two ways: an impromptu riff with collard greens and leftover bulgar pilaf, and a more traditional version with fresh grape leaves and a vegetarian filling.
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Grilled lamb with Mediterranean spices and seasonings was tasty on its own, but fantastic served in homemade pita with a smear of yogurt sauce.
These grilled shrimp skewers, served over spinach salad with feta and tzatziki dip, were bursting with flavor but in need of some tweaks in presentation.
The versatility of white fish: psari plaki with cod, sauteed tilapia with mustard-mushroom cream sauce, and every kid's favorite, baked fish sticks.
This recipe is a testament to the lengths to which I will go when confronted with another meal of boneless chicken breasts. Grinding the meat opens up a new world of options, including these dilly…
Leftover Greek lamb meatballs cross over to the Italian realm with spaghetti, and a fabulous half-braised/half-fried potato recipe.
Lamb chops with sauteed baby artichokes, and Greek lamb meatballs with a green bean ragout.
My introduction to the fresh fava bean, an earthy legume with a double jacket and a perfect addition to your early summer table.
…are too good not to share. An example of this is the lamb kefthedes I made for dinner last week, which came out to be the best meatballs I’ve ever eaten, bar none. Wait… those…