Oh, the lonely zucchini! I plant them every year in my garden and end up passing them out to all my neighbors. Even though you get an abundance, I never get tired of cooking them up for dinner. My mother would fry them up and we just gobbled them down, one of my favorite memories of being in the kitchen at home. One part of the zucchini very few cooks use is the billowy yellow flower from this plant. I learned to stuff these with cheese or any mixture you prefer. (See my post below) If you want to try this recipe head out to your local farmer’s market, they often showcase the flowers in early summer.
There are many other types of squash you will find at the markets. Here are a few you might recognize.
Here are a few of my recipes that I have enjoyed in past seasons! Remember, normally you get such a big batch from a few plants, you need to get creative and add them to baking goods, stews, soups, pasta dishes, quiches and pancakes, often called fritters. One of my favorites is my Chocolate Zucchini Olive Oil Cake!
Greek Easter is the most celebrated holiday in the Greek Culture. Our family’s Easter recipes are the traditional foods passed down from my family and my husband’s family. Although they came from different regions of Greece, my mother from Corinth and my husband’s family from the island of Kythera, we have merged together to make these meals our family’s best. They are all very similar in tradition, but a few changes from the many years I have celebrated the holiday. Living in California, we have access to many vegetables, and this makes it easier to adapt the original recipes, making them ours. Many more recipes can be found throughout my blog by simply searching the category and also under Easter.
Lamb can be served in so many different ways that we alternate the cut of lamb over the years. From the traditional leg of lamb, lamb chops, or lamb shanks for all, we never forget our children’s favorite side dish that cannot be forgotten our Greek orzo. The many other sides change from year to year also, adding roasted beets, lemon bitter greens, , a large Greek salad, or spanakopita, they all are appreciated at the table. For more lamb information read my post here.
Best of all, and most important are the dying of the Red Eggs, to be later celebrated at the table after dinner with a smashing of the eggs, and the one winner whose egg survives, without one blemish!
The Easter breads, “tsoureki” are baked with or with the addition of red eggs, symbolizing the blood of Christ. Bakers get very creative with the process and creative new shapes and toppings.
Easter Week is filled with traditional “Holy Week’ rituals leading up to Easter Sunday. Many participate in a 7-week fast, in order to cleanse the body for the final week, between Palm Sunday and Holy Saturday often called “Megali Evdomada”, translated to the Grand Week. During this plant-based” week, the community offers special foods including the local restaurants. Many of these foods can be found on my blog which includes, horta-greens, baked white beans, fava spread, spinach and rice, peas in tomato sauce, green beans in sauce, eggplant dip,black -eyed peas, chickpea stew, lentils, to name just a few.
You can make cured olives at home. How many times do you pass by the olive counter at stores and say I can make those. Well, here’s your chance to make your own cured olives to serve as appetizers, with your cheese plates, or thrown on a salad. This recipe is using fresh olives straight from the tree. All you need to find is an olive oil farm or visit your local farmers at the markets and ask for fresh olives. Or find a neighbor who will be kind enough to give you 4 cups of olives from their tree. A variety of olives will make your dish more interesting but take whatever you can find. Change up the herbs as you wish but do use a high-quality extra virgin olive oil for this recipe.
Olives have many health benefits: All in one olive!
heart healthy
weight loss
cancer prevention
decrease pain
improve skin /hair health
reduce allergies
good source of iron
improve eye health
Meyer lemons happen to be in season during the olive harvest, so you may want to use these smooth -skinned lemons for a sweeter flavor.
Add this quick olive appetizer with a side of freshly baked bread.
Course
Appetizer
Cuisine
Meditteranean
Keyword
olives, Meditteranean, Greek
AuthorMary Papoulias-Platis
Ingredients
4cupsassorted fresh olives, not pitted
1large lemon
8large garlic cloves, halved
1medium onion, sliced
6-8anchovy fillets
1sprig fresh rosemary, cut into 1 -inch pieces
1teaspooneach of oregano, fennel seed, lavender
Extra Virgin Olive Oil
Instructions
Make a slit with a sharp knife one side of each olive.
Use a sharp knife or peeler and peel the lemon in spirals
Using a crock or glass bowl, layer the olives with 1/2 cup measurements with lemon peel, garlic clove, onion slice, anchovy fillet, rosemary and herbs.
Cover with olive oil.
Store in a cool dark place for at least 3 days or up to one week. Taste! If still bitter continue aging, until flavor is right.
Recipe Notes
Fresh olives can be found at your local olive oil farm. Or check with farmer's at your local farmer's market. Do not use already seasoned or canned olives.
These pictures were taken during the harvest season at our local Temecula Olive Oil Ranch.
Cured olives are one of the essential ingredients in the Greek Diet. Here a few more recipes for your cured olives.
Welcome to Ethos Culinary!
We are located in the beautiful city of San Diego.
Subscribe to my newsletter (link at the right) to get the latest cooking class schedule.
As I begin the planning of my upcoming new classes, I happened to look back on my most productive events. It was a busy year taking on more private classes and team-building parties as requested. During this time, we tackled hands-on cooking classes which became our most popular events. There was more productive interaction among my customers during these classes as well. New inquires and questions regarding the process of developing recipes, and proper cooking skills which I enjoyed answering. My recipes also changed, as I was trying to be more aware of what is available locally in our stores. My position is always to support my local farmers and producers in my area. From my culinary perception as a teacher, my goal is to incorporate as many “cooking techniques” as possible during your time with me.
What am I talking about?
Once, you begin using proper Cooking Techniques in your daily recipes, it will make your cooking experience more pleasant. Which will then allow you to experiment all you want in the kitchen. And of course, I’m taking this from the healthy approach of cooking with purchasing organic and local produce as much as possible and supporting our local farmers. You can also take up gardening and try a small pot or two of your favorite veggies for your home-cooking. When you visit Ethos, one extra bonus you will encounter is the freedom to wander into my vegetable and herb garden for a quick tasting. We are all hands-on here!
Here’s a peak into my kitchen. I set it up as a classroom with bright light coming in and ample space for a large group. My appliances are all commercial with three
10-foot islands for hands on cooking and plenty of sitting for observation classes. We often spill into the front patio for relaxation and conversations. It is my private chef’s kitchen where we cook together and gather around for developing new friendships in our community.
Here are the basic cooking techniques I teach in my classes.
Sauteing – Foods cooked with this method are quick and higher in nutrients.
Stir Fry – Similar with sauteing, mostly Asian inspired based on vegetables and intensely flavored liquids.
Grilling – tender meats, poultry and seafood are generally grilled along vegetables that can be marinated or flavored with rubs.
Roasting- Foods cooked in the oven tend to have much flavor, moist and flavorful.
Steaming – Moist cooking is prepared in a steamer or wrapped in paper that retains their nutrients. Sauces are often added for flavor.
Stewing – Main ingredients such as meats, are paired with aromatics and cooked gently for developing flavor.
Knowing these simple cooking techniques can advance your culinary skills and knowledge on how to develop more creative dishes. These techniques are often taught and explained at the beginning of my cooking classes. It’s important to have several of these skills incorporated in the recipes as well, which are taught during my lunches, ands throughout my classes.
What equipment is needed to enhance your cooking skills?
Less is more! We don’t need to crowd up our kitchen counters with a zillion pieces of equipment.
A good large soup pot, stainless steel or cast iron as Le Creuset.
Several saucepans, small and large for sauces, small vegetables, and baking.
A food processor for making sauces, doughs and cutting up your foods.
A blender for creaming soups, fresh juicing, drinks, and blending foods.
If you’re a baker, a hand mixer or standing mixer will be necessary, along with baking pans.
Now, that you have that understanding in knowing the basics of cooking skills, you can better understand my position as a culinary teacher and the responsibility I have in teaching you these basic techniques. My lunches will cover these skills one by one and in more depth. All my classes will cover one or two of these culinary techniques as we cook along in more details. We also include a sit-down table time so we can enjoy the foods we have prepared.
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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,
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!
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.
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.
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:
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
