California Greek Girl

Happy 2026 – Let’s Stay Healthy!

by Mary Papoulias-Platis

What a year it has been! I want to thank everyone who participated in our events and classes. We hopefully fulfilled our promise to improve your cooking techniques and enhance your diet with dishes you can make from our Greek cuisine. Our goal is always improve your lifestyle with eating more nutrient-rich foods. As I’m writing this today, we now have a new food pyramid that has been in the news all day. We have been waiting to hear what the standard will be and apparently the message is “Eat Real Food”. Isn’t that we have been doing?

Here are a few take-aways from this new pyramid.

Emphasizing more protein and saturated fats.
Include more vegetables and fruit on your plate.
Incorporate dairy, cheeses and yogurt daily.
Less sugar and highly processed foods.

What foods to eat?
The right foods are those that supply us with right amount of nutrients we need to order to be properly nourished. We do know that getting the right foods generally means eating a variety of foods, because no single food contains enough of all the important nutrients our bodies need.

I’m a big follower of Joel Fuhrman MD, and his health and fitness guides to longevity. He has many books out, Fit To Live, Eat For Life, and several more. When I plan my week of shopping, this simple guideline helps me remember what to shop for. He calls it the G-BOMBS. Easy and helpful.

Greens
Beans
Onions
Mushrooms
Berries and Seeds

Nutrient IQ scores was also developed keeping in mind, all you have to do is understand how to eat a healthful and nutritional balanced menu. The list is long so, I’ll just list a few of the top- 10 most nutrient-dense foods, with the IQ score. For more information take a look at this website for more information at Joe Fuhrman, MD

kale, cooked 1 cup – 112 (nutrient IQ score)
collards, cooked 1 cup – 112
mustard greens, cooked 1 cup – 112
turnip greens, cooked 1 cup -112
watercress, cooked, 1 cup 112
arugula, cooked, 1 cup -112
swiss chard, cooked 1 cup -112
bok choy, 1 cup – 90
broccoli, 1 cup – 90
broccoli rabe, 1 cup – 90

If you’re looking for a diet that can help with your choice of meals and lifestyle take a look at the Blue Zone regions where people live much longer, stay active, and live healthier lives. The average age of people in these regions live past 100 years old. They are not overweight, not obese, and have a BMI (body mass index) less than 21!

Here is where they live!

Ikaria, Greece
Sardinia, Italy
Okinawa, Japan
Seventh Day Adventists, California
Nicoya-Peninsula, Costa Rica

Here are a few meals to start the New Year with!

Breakfast Ideas: Mushroom and Kale Frittata, Blueberry Chia Soaked Oats, Teff porridge with Walnuts, and Berries, Mini Corn Muffins, Banana Pancakes, Huevos Rancheros.

Lunch Meals : Greens and Berries Salad, Roasted Vegetable Salad, Napa Cabbage Slaw, Edamame, Corn and Tomato Salad, Black Bean and Butternut Squash Chili, Corn and Red Lentil Chowder, Mushroom and Wheat Berry Soup.

Main Dishes: Artichoke Stuffed Portabella Mushrooms, Asian Lime-Ginger, Zoodles, Broccoli Quiche, Buffalo Cauliflower, Eggplant Meatballs, California Creamed Kale, Mac and Peas, Green Pizza, Lentil Walnut Burritos, Korean Vegetable Mushroom Wraps, Sweet Potato Toast with Roasted Broccoli, Vegie-Bean Burger

Here are as few recipes on my blog for you to begin with,

Mom’s Lentil Vegetable Soup

Couscous with Fresh Mustard Greens, Avocado and Feta

Warm Broccoli Soup

Summer Vegetable Pasta Salad

Greek Chopped Cauliflower Salad

Greek Stuffed Tomatoes with Rice

Mountain Meadow Mushroom Tour and Risotto Recipe

I hope the New Year brings you Health and Happiness and a Healthy Body!

Best in Health,

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Bake Two of My Favorite Greek Holiday Cookies

by Mary Papoulias-Platis

Every Christmas I try and bake at least one of these cookies for my neighbors and friends. This tradition started many years ago when my children were little. Our neighbors the Roger’s would send over a beautiful array of cookies my kids would flip over and share until every crumb was gone. They were perfectly iced sugar cookies – the kind you press into a design, delectable fudge, and always a surprise cookie. My kids never had homemade cookies, and they savored them before we could get them in the door!

So, I had to respond with a Greek gift as a thank you. So, the cookie exchange began and continues today. I make these cookies above and always add my family baklava to the platter. I look forward every year to these cookies, even though the kids are gone. Now, I guess we both have more time to make the gift a special one.

For the Kourambiethe ( butter cookie) the recipe can be found Here.

Quick Tips for Cookies

Both cookies are traditional recipes, in that they can be made with a hand mixer, then blended with your hands. Back in those days when they developed the recipes, they didn’t have the equipment we have today. Stand-up mixers were not used. But, I love that fact you can mix these simply and feel the dough and know when it’s ready. A few hints: I add the flour slowly by hand, and once the dough pulls away from the bowl, the dough is ready. It might be a bit sticky but form it into a flat round and wrap tightly parchment paper or plastic wrap and place it in the refrigerator to harden for easy forming. You can bake the cookies once cooled, or freeze the dough and make then later.

And here is my Mother’s recipe for Melomakarina recipe, the brown spiced-honey cookie with honey can be found Here.

Whether you have a cookie exchange or not, pick your favorite two cookies and begin a gift giving experience with your friends and neighbors! It’s a wonderful expression of love, for having lived next to such great neighbors.

As the Greeks say, Kalo Xpristouyena! Merry Christmas!

Website: ethosculinary.com

Blog: www.californiagreekgirl.com

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Ethos Culinary Holiday Market House in December 2025

by Mary Papoulias-Platis

Hello Everyone!

It’s that time of year and you are invited to attend our Holiday Market House at Ethos Culinary. The market will be brimming with our Women in Business event, where you can come and meet several women who represent their businesses in our local community. This is our third year, and we are so proud having over 30 fabulous entrepreneurs with their multiple talents! Stop by and have a delicious lunch and visit with our ladies attending.

Over the years, we have supported local food vendors, women authors, demonstrated several cooking demos, and tasted local wines, cheeses, and honey! We love to eat!

So, you have one more thing to do this Christmas, and that is to add Sunday, December 14th on your calendar for our spectacular culinary experience.

See you there,

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Countdown to Christmas

by Mary Papoulias-Platis

The season is here, and this is my Countdown to Christmas schedule to make your life much easier with a simple check off list while you prepare for the holidays. We are all so very busy with work and family, but be patience with all that comes along the holidays; department store ads filling up your emails, the car radio playing Christmas songs starting in November, and worse of all the endless lines wherever you go! But, it’s not all that bad considering you have plenty of time to get your Christmas activities in order. I have scoured many books looking for the perfect tips, recipes, hoping to make your life a bit more calm and enjoyable. But in reality there’s no such thing. I have had many holiday parties and events over the years, so I feel fit enough to hand-out a few suggestions to help you navigate through these times. But most of all, please take the time to be with friends and family, and slow down to enjoy one another’s company, and Merry Christmas!

My Christmas Countdown

FOUR WEEKS AHEAD

Plan theme for your dining table and make festive decorations
Plan your Christmas Menu
Get out your Christmas Stockings
Check last mailing dates and buy stamps
Decide on your tree type and shop for decorations as needed
Order special food as necessary, such as a fresh turkey, ham, meat or fish
Plan lighting, outdoor decorations, and where to buy your tree.

TWO WEEKS AHEAD

Get your table setting together or send linen to be cleaned.
Buy your fresh tree, or set up your artificial tree and fluff and decorate
Stock up on candles, and set up your decorations around the house
Shop for nonperishable foods, keep an ongoing list
Make dishes that can be frozen, pies, breads, stuffing, soups
Buy all your wrapping supplies. Set up a wrapping station to get started
Make homemade decorations

ONE WEEK AHEAD

Buy all your fresh garlands and wreaths
Shop for last-minute gifts
Plan your festive drinks and buy ice
Make Cranberry Sauce and Dips
Bake cookies and cakes
Make a list of your guests and confirm

THREE TO FOUR DAYS AHEAD

Arrange your fresh arrangements
Check your food list for last minute items
Take out all dishes and platters for your dinner
Wash all glasses and set out placemats, tablecloths, silverware
Make sure you have enough chairs and room for all
Defrost turkey, lamb, ham, and place in refrigerator allowing 24 hours
Pick up and clean your home

CHRISTMAS EVE

Bake any frozen pies, cakes, cookies if frozen
Make cranberry sauce, whipped cream, sauces
Begin washing vegetables, prepare stuffing, and sides
Prepare your bar for drinks
Make your cold drinks and refrigerate
Prepare hot drinks teas and wassail, punch
Hang stockings
Set the Table for Friends and Family

I hope this will help you stay calm and rejoice in the Christmas family traditions as you carry out the season. You may attend a traditional Christmas concert, walk through a beautiful decorated garden, or just play favorite Christmas music all day long. Whatever you do, be with others during this glorious time.

Merry Christmas,

Christmas Food Gifts To Make and Recipes

by Mary Papoulias-Platis

The holiday season has arrived and so has the colder nights and wintery feel in the air. I try and spend those days inside developing recipes and making fun gifts ideas for my friends and family. One tick I have learned over the many years, it too start early! Before I begin shopping and getting overwhelmed with the many stores, right down all your ideas and cost for every item. Gather your ideas in a small book and list all the ingredients or materials needed. Then weed out the time-consuming gifts, and come back to reality and select a few to start with. The idea of gifting comes from the heart, and handmade with joy!

Here are some of my favorite food gifts to give that can be made ahead or placed in the freezer for future giving. When freezing, make sure you double wrap your food gifts to keep them dry. Many can be made ahead, and partially made and baked off later and closer to the date, such as a quiche, spanakopita, baklava, or cookies. These are my Greek cookies, Baklava, Koulambiethes, and Melomakarona all my family recipes.

Packaging Your Gifts

First decide how many cookies per tin, bag or box and how to fit them in your chosen item. You may have to buy many sizes to determine the quantity and size.
Decide if your baked goods need to be refrigerated or not, and bake as fresh as possible.
When shopping for your packaging, items need to be in a safe container free of plastic, and also placed in a lined container, weather it’s parchment paper or cupcake cups, or sealed in a water bath for preserves and sealed tightly.
Instructions how to use your item, how to cook if needed, and how to store are all important and placed on your gift tag if needed.

How to Arrange Your Gifts

Plan out your gifts ahead of time and make them look attractive and different. Here, I chose small boxes with items that go together. Try and tell a story with your gifts.
Use pretty ribbon cloth bags for your preserves, small jars or bottles.
Make sure you can stack and the items are secure. Use lots of tape and stuffing if needed.
Use different ribbons and colors to enhance the look of your products.

Where to Shop for Your Gifts

I often attend my local famer’s market for gifts and food ideas. I have met many farmers and artists over time, and invite them to participate in my Market House events. Everything from local honey, local olive oil, homemade candles, pottery and many handmade gifts as you can see above. Below are a few of my local food producers I have supported over the years through my culinary school and my Ethos Market House Events.

Decorating Can Be Simple

I have a close and creative friend that introduced me to forging for greens and plants in your surrounding area for fresh flower arrangements. We live in California so we have pines, native trees and plants such as the silver dollar eucalyptus trees. Just look around, ask permission if needed and be creative.

Here are my favorite recipes from my blog I like to give as holiday gifts:

Ouzo Chocolate Truffles

Greek Baklava Bark with Ouzo or Greek Coffee Bark with Oregano

Bittersweet Chocolate Date Nut Baklava

Greek Cherry Sangria with Fresh Mint

Feta Popcorn with Lemon and Oregano

One last cookie I make each and every year are my Biscotti, with Cinnamon.

Orange and Cinnamon Biscotti

Enjoy the season and be with your friends and family, and don’t forget to swing by our Market House in December!

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A Peek Into Ethos’ Hands-On Events and Two More Classes

by Mary Papoulias-Platis

This year our hands-on classes have surpassed all my demonstration classes by a landslide. Why? After having many team building events last year, I noticed how my students began sharing and enjoying their conversations with one another while cooking. It’s quite amusing listening to the wide range of subjects from family stories, places they have visited, and techniques they have learned from a family member. In other words, the classes are buzzing, which is music to my ears! So, after three years of being open we now teach a different approach, which allows the students to be in control of the outcome of the dishes they prepare.

I still love teaching and it’s in my genes.

So today, after a short introduction and demonstration of the dishes to my students, I assist along with them as they cook. This may not be for everyone, but we do offer the choice to sit out and observe the class while in action! Afterwards, we all gather around the table while furthering our conversations and enjoying more time together at Ethos.

One of our most popular is classes we offer at Ethos, is Team Building with local companies.

We have two classes open, Greek Fall Dinner and a Galette Luncheon. Our new lunch classes, tend to sell out quickly! We strictly have fun and enjoy our completed dishes. Our Grape luncheon class was a big success with our students, and everything was grape delicious.

NEW PRICE! $125.00 a person. For tickets email me at ethosculinary@gmail.com

Our November Luncheon is a day class and we will making sweet and savory galettes. $65.00 a person.

Here are a few photos of our classes as we collaborate on the menu while enjoying each other’s company.

And coming up!

FREE TO ALL!

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My Favorite Pear Recipes

by Mary Papoulias-Platis

Pears happen to be one of my favorite fruit throughout the Fall Season! My mother would always purchase and cook with the Bosc pear. It has a thick brown peel, and can be reliable when poaching or sauteeing. As you know, pears come in many varieties but the most common are Bartlett, D’Anjou and the Bosc. I saw my first pear just recently in Portland, on this old tree in a neighbors front year. It took my breath away, and I’m still talking about my first glance at that tree! Pears can be used in many ways, sliced, grilled, sauteed, poached and made into sauces. More information can be found at USAPears.

Here is why Pears are so nutritional!

They provide small amounts of folate which helps in energy productions, vitamin A, and niacin. They provide a good source of minerals, such as copper (immunity, nerve function, and cholesterol), and potassium (muscle and heart support) as well.
These fruits are an excellent source of polyphenols (antioxidants) which protects against oxidative damage.
The flesh is also very beneficial, so eat the entire pear!

Bosc

D’ Anjou

Bartlett

One recipe that I make frequently during the Fall, is my pear pie. This recipe was an old recipe from a friend who happen to bring it to a garden party many years ago. But it’s still my go-to pie for pears.

Best Bosc Pear Pie

This pear dessert is using the poaching method and can be served with ice cream as a dessert! It came from Yiayia Helen, my wonderful mother-in law! She used a specific wine, but you can use fruit juice or water.

YiaYia’s Poached Pears in Sauternes

Let’s add pears to our salads with any cheese of your choice! This is a potato and pear salad that is refreshing to eat and full of new flavors. And yes, those are grapes to add a fall touch.

Fall Idaho Potato-Pear Salad

Pear Jam Preserves from USAPears

If you know me well, I love to make jam preserves! Over the years, I have added every type of fruit, or vegetable to my collection. I found this on USAPears and you may want to try it. This pear jam is simple and versatile – you can use different varieties of pears each time you make it. Some batches might be faintly floral, others more tart, depending on the pear varieties you use. The fine quality and great taste of USA Pears will shine through in every batch of this delightful homemade jam!

INGREDIENTS

3 pounds USA Bartlett, Bosc, Comice, or Anjou pears, ripe and slightly under-ripe (firm)
1 fresh lemon, zested and juiced
4 cups white sugar

DIRECTIONS

If preferred, peel pears. Cut pears lengthwise into quarters and remove cores and stem ends. Chop pears into chunks, bigger for chunky jam, smaller for a smooth batch.
Combine pears, lemon zest, lemon juice, and sugar in a large bowl. Stir well to combine and cover. Let the mixture sit on the counter at least one hour, but preferably 8 hours, or overnight.
After letting the mixture sit, stir well, scraping any sugar that may have collected on the bottom of the bowl. Place pear mixture in a heavy-bottomed non-reactive pan. Bring to a boil over medium high heat and cook for about 10 minutes, stirring occasionally to prevent the fruit from sticking to the bottom of the pan. Stir the fruit gently while cooking to reduce foaming.
After about 10 minutes the fruit should be soft. Mash the pear chunks with a potato masher if you want smaller pieces, or mash completely for a smooth jam. Boil for 5-15 more minutes, stirring, until the jam either thickens to your liking or until it reaches 220 degrees on a candy thermometer.
Once desired thickness has been achieved, remove the preserving pan from the heat and spoon mixture immediately into hot sterilized jars, leaving ¼-inch headspace for canning, or 1 inch if you plan to freeze. Look for any bubbles and use a plastic knife to pop them.
At this point you can either cover jars with tight-fitting lids and store in the refrigerator for up to 3 months or in the freezer for up to 6 months, or you can process by following the next steps: Wipe rims of jars spotlessly clean and cover with sealing lids. Screw bands on finger-tight. Place jars on rack in boiling water bath canner, ensuring that tops of jars are completely submerged in hot water. Cover with a tight-fitting lid and process in a boiling water bath for 15 minutes.

Remove jars from canner using jar-lifter tongs and gently set aside to cool on a kitchen towel in a draft-free place. Let rest for 24 hours, then check for a proper seal before storing.

Enjoy Fall and Bring In Pears,

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UPDATED : NEW Classes at Ethos Culinary for October-December 2025

by Mary Papoulias-Platis

Hello my friends,

Fall is peaking his head out these last few weeks of September, can you feel the crispness in the air? Soon, we will be spending longer days at home, cooking and sharing comfort foods at home with one another. I would like to share with you my new classes at Ethos Culinary from October to December. Most of our classes are hands-on (except Wine Tasting and Holiday Event) and recipes will be available to take home. We are a private residence with an amazing large culinary kitchen where you can enjoy time together, in a clean and safe environment.

For Registration: Please email me for the class you would like to attend, and I will respond with more information for tickets. Send to Mary Platis at ethosculinary@gmail.com. Thank you.

“All About Grapes”

First up is a new luncheon series, a delightful and healthy lunch with a Grape theme and a tasting of my fresh Grape Sangia. Grapes are in season, and are now being picked and now available at our local farms. I’ll be heading out to locate our selection during the week of class, to bring you a fresh array of grapes from our region. We will be making a delicious salad made from frisee, a curly endive. For a quick dessert, we will be making the crust for our tart, and prepare the filling, while roasting the grapes for a more pronounced flavor. And let’s not forget the Grape Sangria, which we will be making as we arrive. This is a hands-on class, everyone cooks, so dress comfortable.

SOLD OUT!

Join us we explore the Wines of Greece, paired with Traditional Greek Dishes. Come with an appetite as we serve you Greek specialty dishes that have been carefully selected to compliment our Greek wines. The collection of fine Greek wines are from different regions and all vineyards that take pride and special care of their land and production. This happens to be one of most enjoyable classes that I love to teach. This night we will be serving taverna style! OPA! (not hands-on)

This class is closed.

My love for Greek food is highlighted here with a Traditional Greek Fall Dinner! On the menu, we are stuffing cabbage and rolling them into a baked dish for the oven. My Braised Chicken with Artichokes takes on a new twist as we add wine and herbs to the dish for sweetness and a Greek twist. This this soup is so simple but elegant, using cod/halibut (what’s in season) good enough to serve your guests for a special dinner. Included in a traditional Greek dinner are two dishes serving a powerful punch of nutritional goodness, are my roasted beets and garden greens with olive oil and lemon. And lastly, but unforgettable is our elegant dessert for the evening, a soft crumb cake with walnuts, baked and drenched with honey. Oh My!

A peek on upcoming classes in November and December!

New Price on this class!

This is the second Lunch Series for the month of November. Here we are featuring Galettes, an open-faced pie using one crust. We also will be making our own crust from scratch, with two incredible savory versions. This is a hands-on lunch. Drinks will be provided as we cook-along.

You can’t miss this Holiday Class! We have so much fun at our home parties when we serve “Meze” small appetizers all night long. They are served warm many coming out of the oven piping hot and ready to eat. This class is hands-on, so dress comfortable. And for a very special ending will be my aunt’s small doughnuts called Loukoumades, and I will be serving them fresh and warm with a drizzle of honey!

New Price!

As we continue our popular Market House event this month, please drop by with friends and spend the afternoon sharing food and drinks to celebrate this holiday season. Meet and greet our hand-picked vendors and enjoy a holiday lunch provided by our staff. A cooking demo will be a surprise for you , as I thank you for a wonderful year of food and friends! This is a free event, with plenty of parking.

FREE!

See you at Ethos Culinary soon, I have limited seats for hands-on classes. For tickets, email me at ethosculinary@gmail.com.

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What Do I Make with Butternut Squash?

by Mary Papoulias-Platis

Hello, Fall is arriving and I’m ready for cooler weather and Butternut Squash! I guess a better way to accept this upcoming season is to dig out my sweaters from storage for “sweater days ahead.” As I shop and look for Fall vegetables at the farmer’s market, I’m seeing everything from fresh grapes, persimmons to pumpkins. There are many charts online to help you navigate through all this, but here I’ve selected a few tips on vegetables and fruit that are in season. Fall vegetables such as the butternut squash can be found September through November. Look for all squashes including butternut squash, king oyster mushrooms, persimmons, figs, grapes, eggplant, apples, beets, pearl onions, shallots sweet potatoes and Bok choy. For help in finding a farmer’s market check out this site: California Farmer’s Market Association.

How to cut a Butternut

I’m focusing on the great and mighty butternut squash. You can use this vegetable with so many cooking techniques such as roasting, saute, puree, and grilling. I have a step by step visual for you for cutting your butternut. Tips on cutting and cleaning a butternut can be found here.

Foods that belong together with Butternut Squash

Before we begin, let’s talk about foods that go together with butternut squash. Some will be obvious to you and many will be new for you to explore with. Use this list to create you own dishes and flavors.

Fruits: apples, pears, lemon, oranges, pineapples
Spices and Herbs: ancho chiles, cinnamon, rosemary, sage, nutmeg, saffron, pepper, mint, parsley, sage, thyme, ginger. paprika, curry
Vegetables: celery root, onions, garlic, leeks, potatoes
Misc.: butter, olive oil, cream, Parmesan cheese, raisins, chorizo, nuts, chestnuts, Cheddar cheese, sherry, truffles, vanilla.

Here a few dishes from my collection you might enjoy and try in your kitchen.

Greek Panzanella Salad with Butternut Squash