California Greek Girl

Greek Chopped Cauliflower Salad

by Mary Papoulias-Platis

As I was slowly chopping all the vegetables going into my Chopped Cauliflower Salad, I just realized how much I love to use my knife skills in my recipe testing. At times for me it’s so calming and meditative! I tend to lose myself in thought, during this moment. I bet you didn’t know this can even happen while chopping vegetables. But it can to those who enjoy the creative process of cooking at home. I took the time to hand chop the cauliflower, but perhaps if you’re pressed for time, you can carefully use the food processor and pulse it into small pieces.

Why the Greek inspiration in this salad? My garden is overflowing with mint, Greek basil, lemons, and peppers. I just had to purchase the cherry tomatoes because mine are still green. By the way, I love to plant cherry tomatoes in my garden for quick and easy outdoor entertaining dishes such as salads, grilled vegetable skewers or tomato salsas. In my area, cauliflower doesn’t grow well, so I head off to the nearest farmer’s market to see what they may carry. If you need locations for your markets, heat over to Edible Communities for a listing.

Everyone raves about this salad!

These tomatoes aren’t quite ripe enough for this post, but hopefully in a couple of weeks.

Finely chopping the cauliflower is an important step, the small pieces capture all the juices from the vegetables.

Here’s my Mise en Place, (everything in it’s place) I encourage you to make this a habit. It makes the process of putting together this salad so much easier. It also allows you to not forget an important ingredient in the end.

What a beautiful thing! All the colors of the rainbow in one recipe.

Greek Chopped Cauliflower Salad

On hot summer days this cauliflower salad bring the freshness you need to get through the day. Full of nutrients and fresh vegetables, you're on your way to better health and staying slim for the year.

Course Salad

Cuisine Greek/California

Keyword cauliflower, Greek, salad

Servings 4 -6

Author Mary Papoulias-Platis

Ingredients

1 head cauliflower, finely chopped
1 yellow bell pepper, finely chopped
1/2 red onion, finely chopped
1 cup cherry tomatoes, diced
1/3 cup Greek Kalamata olives, pitted and finely chopped
2 tablespoons fresh mint, finely chopped
1 tablespoon Greek or Italian basil, finely chopped
zest and juice of 2 lemons
salt and pepper to taste

Instructions

Wash and remove the leaves and core from the cauliflower.
Finely chop the cauliflower by hand. If in a hurry use the pulse button on your food processor and place in a large bowl.
Prepare all the remaining ingredients and set aside.
Add all the prepared ingredients in the large bowl with the cauliflower.
Taste for salt and pepper.
Mix well, and let sit in the refrigerator for at least 1/2 hour for flavor to combine.
Serve with crunchy crackers, pita bread, or as a side.

Serve the salad at room temperature or chilled with crackers, something crunchy or as a side.

Kali Orexi!

Mary

{ 4 comments }

Best Blueberry Tart

by Mary Papoulias-Platis

I promise this will be the last blueberry recipe that I post, because the season is coming to an end at the farm. Besides, I love to cook with the seasons. I know soon I’ll be missing those fresh berries. This week was my last trip to pick berries because the bushes were tired-looking and the berries had ripened and reached their peak. It now has become a perfect haven for the bees. They are literally taken over the entire patch of blueberries. But by now most of my blueberries that I have collected have been bagged and placed in my freezer, washed and ready to use in 2 cup freezer bags. The beauty of this blueberry tart is the use of fresh berries.

So, I came across my tattered berry book by Lori Longbotham, Luscious Berry Desserts, and made this tart three times! It’s always a big hit and the recipe has been requested over and over by my friends and relatives. It’s best that I post the recipe here, and they can grab it and hopefully purchase a copy of this terrific book too. Besides the tart, I have made her upside- down blueberry ginger cake and we love it for breakfast.

Had the opportunity to pick blueberries at a farm nearby.

Best Blueberry Tart

This tart is so easy to make and makes a big splash everywhere I take it. Thank you to Lori, from Luscious Berry Dessert cookbook for this recipe.

Course Dessert

Cuisine American

Keyword blueberry, tart

Servings 10 people

Author Lori Longbotham and Marie Simmons

Ingredients

Pastry

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1 large egg yolk
1 teaspoon pure vanilla extract
1 - 2 tablespoons ice water, if needed

Filling

1/4 cup granulated sugar
2 tablespoons all-purpose flour
5 cups ripe blueberries, washed
confectioners' sugar for dusting

Instructions

Preheat oven to 425 degrees.
Lightly butter an 11- inch fluted tart pan with a removable bottom.

Making the Pastry

Pulse the flour and sugar in a food processor until well combined.
With the motor running, add the butter through the feed tube.
Stir together the egg yolk and the vanilla in a small bowl.
With the motor running, gradually add the egg mixture and pulse just until the dough comes together. When a small bit is pressed between your fingers.
If it seems dry, add cold water a little at a time.
Transfer the dough to the tart pan. Press it evenly over the pan bottom and up the sides. The dough will look rough.

Making the Filling:

Stir together the granulated sugar and the flour in a large bowl. Add half the blueberries and toss to coat with the sugar mixture.
Transfer the berries to the tart shell and top with any sugar mixture left in the bottom of the bowl.
Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 35-40 minutes longer, until berries are bubbling and the pastry is golden brown.
Halfway through the baking time, stir the berries and turn over any that have flour on them.
Transfer the tart to a wire rack and top with the remaining berries., pressing them gently into the hot berries.
Let cool to room temperature. To serve, dust the tart with confectioners' sugar. Cut into wedges and serve with ice cream or whipped cream.

Other recipes you may enjoy baking:

Bosc Pear Tart

Apple Strudel with Phyllo

Don’t miss out on this one! Enjoy!

Mary

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Blueberry Sorbet with Mint Palmier

by Mary Papoulias-Platis

Let’s celebrate the summer season with fresh blueberry sorbet, and fresh mint from the garden. Many years ago I planted a small pot of mint in a rose planter and today, well you know what happened. I suggest you grow it in a pot, because of it’s invasive roots. Now that it has overtaken the entire planter area, I try to use it in as many recipes as I can. I do have to say, I love mint. It is a staple in the Greek diet. We love mint in our salads, drinks, and in our sauces. I make a five-ingredient potato salad with mint for my summer BBQ’s and it’s a hit every time. Just potatoes, extra virgin olive oil, feta, and mint. Find the recipe here. It can stay outside during a party without any worries.

The Mint Palmier is a French pastry also often called Elephant Ears. The palmier (PAHL me yay) is a classic shape in French pastry that’s easy to form and that shows off fillings beautifully. Once you start working with puff pastry, you can develop your own shapes and fillings. A great site for this is Dufour, in my opinion makes the best pre-made puff pastry.

Blueberry Sorbet with Mint Palmier

You can't go wrong with this basic sorbet recipe. Use any berries you have in season and it turns out perfect!

Course Dessert

Cuisine California

Servings 1 1/2 pints

Author Mary Papoulias-Platis

Ingredients

3 cups blueberries
1 cup sugar
pinch of salt
1/2 cup water
2 tablespoons lemon juice
1 tablespoon vodka - optional

Instructions

Pulse the berries, sugar, and salt together in a food processor until combined.
With processor running, add the water, juice, and vodka processing until sugar has dissolved.
Strain mixture through a fine meshed strainer into a bowl. Refrigerate until chilled about 1 hour.
Transfer to an ice cream maker and churn for 20-35 minutes until soft in texture.
Freeze until firm. This should take up to 3 hours.

Recipe Notes

The sorbet can be served on it's own because it has such a strong berry flavor. Two scoops per person is satisfying enough. I just decided to add a crunch with a puff pastry palmier because they are so easy to make. I added a touch of mint and sugar to give it a boost. But, you can certainly leave it out.

Mint Palmiers

Want to add a little crunch to your refreshing sorbet, add this crunchy cookie called a palmier. This recipe calls for mint, but change it up by adding an herb of your choice. These also can be savory, and can served with salads and soups.

Course Dessert

Cuisine French

Keyword dessert, mint, palmier

Servings 12

Author Mary Papoulias-Platis

Ingredients

1 sheet puff pastry, defrosted
fresh mint, finely chopped - divided
1-1/2 teaspoon sugar

Instructions

Pre-heat oven to 400 degrees.
Chop the fresh mint and set aside.
On a floured surface or parchment paper, roll the dough into a 10-inch square.
Spread 1/2 the chopped mint and sugar over the dough.
Roll the left side over the left side. Place back into the refrigerator until cold.
Remove and slice into 1/2-inch pieces. Dip slices on one side with the remaining mint.
Place the herb cut side up onto a lined baking sheet.
Bake until golden brown about 10-15 minutes. Flip and cook 5 more minutes.
Carefully move to a wire rack to cool.
Can be served warm or cold.

Enjoy your Summer, Mary!

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Making Homemade Ricotta

by Mary Papoulias-Platis

If you have the basic kitchen supplies and a gallon of milk you can make homemade ricotta! And after experiencing this very basic chemistry-lab recipe, I have no idea why I waited so long to make this. All I can think of is the process and how it scared me. If I only knew. Now, I can make Spanakopita weekly and save my money, making this cheese myself. Not only the cost, but I didn’t mention the difference in the TASTE. It’s so mild and clean compared to the store-bought. Please don’t feel this is difficult. Think of all the health benefits of making it yourself. It’s fresh and no additives. Did I talk about the flavor? So mild and clean, you can add anything to it and make it your own.

A few simple steps and you’re on your way to cheese-making in your home.
Before you begin make sure you buy the right milk. I had a carton of organic milk in the refrigerator, and did not notice it said Ultra-Pasterized (also do not use Ultra-Heated) and it didn’t work. It needs to be organic whole milk. Use homogenized and pasteurized milk in this recipe. A good brand to look for is Straus Family Milk, which can be found in many health food markets.

The only kitchen utensils you’ll need is a med-large pot, a thermometer, cheesecloth and a strainer or colander. The only ingredients: whole milk, white vinegar, salt, and lemons.
So let’s get started. Make sure you have all your mise-en-place ( ingredients in order) before you begin your recipe. The process moves quickly and you need them at your fingertips.

Making Homemade Ricotta

Take the time and make this lovely-rich cheese and you will never go back! I promise you. It only takes 1/2 hour after you prep, and you have a fresh cheese for numerous meals.

Course Cheese

Cuisine Italian

Servings 4 cups

Author America's Test Kitchen - Dinner in Italy

Ingredients

1/3 cup lemon juice - about 2 lemons
1/4 cup distilled white vinegar
1 gallon pasteurized whole milk - not ultrapasteurized or UHT
2 teaspoons salt

Instructions

Line a colander with cheesecloth (2-3) layers and place in a clean sink.
Combine the lemon juice and vinegar in a small bowl and set aside.
Heat milk and salt in a heavy bottom pot over medium-heat, stirring until 185 degrees is reached.
Remove from the heat, and slowly stir in the vinegar mixture until thoroughly mixed and it begins to curdle around 15 seconds.
Let it sit for 5-10 minutes, until mixture is fully separated into solids and whey is clear.
If the mixture has not curdled add an additional tablespoon, until separated.
Gently pour into the colander.
Let sit until whey has drained from the edges leaving the center moist.
Place in a bowl and break up the curds and stir in the small amount of whey.
Refrigerate ricotta until cold about 1-2 hours.
Can be refrigerated up to 5 days.

Line your strainer with several layers of cheesecloth, and place in the sink.

Bring the milk to a slight boil until it reaches 185 degrees. Remove from the heat.
Add the lemon-vinegar slowly within 15 seconds and stir until fully incorporated.
Let the mixture sit for until curds to develop, around 5-10 minutes.

Gently pour into the strainer, and let if sit undisturbed for about 8-10 minutes.

When the sides dry out and it is slightly still moist in the center it’s ready to pour into the bowl.
Gather all ends of the cheesecloth, and let the whey drain and add cheese to the bowl.
Stir until cheese has small curds and smooth. The cheese will thickened when refrigerated. After making it a few times you can determine how thick you like it.

You do want to keep some of the whey, don’t squeeze it too tight.

And here you go, fresh homemade ricotta. Cover and place in the refrigerator to cool before using it. Stays fresh in the fridge for up to 5 days.

Delight!

Ricotta recipe adapted from America’s Test Kitchen.

{ 2 comments }

Blueberry Red Apple Vinegar Jam

by Mary Papoulias-Platis

Blueberry Jam with Red Apple Vinegar happens to be one of my new favorite jams. I know this combination might be strange, but I remember when my mother-in-law would often add apple-cider vinegar to her jam preserves. Being a master at canning, she taught me to use natural fruits high in pectin instead of the powdered form. Pectin is a type of viscous dietary fiber. It can also normalize blood lipid levels, especially cholesterol. Fruits high in pectin include: apples, oranges, grapefruit, peaches and apricots. Fruits high in pectin can also be mixed with low-pectin fruits including strawberries and red currant to be made into jams and jellies. If you’re interested in reading more on Pectin, visit Livestrong’s website.

After visiting the farm, the decision to make jam was overwhelming but exciting.

There’s nothing like a friend handing you a special summer treat in the middle of winter. Try experimenting and adding your own flavors. If you want a thicker consistency, I would add a few apples to your pot. Or you can also choose to just boil it down to that thickness, like I did.

Here are a few pairing suggestions for your blueberry jam to create your own flavors.

blueberry…honey…lime
blueberry…cinnamon…peaches
blueberry…ginger…orange
blueberry…apple…maple syrup

One reason to have a stocked pantry is for a perfect moment like this. I found a new unused bottle of red apple vinegar from an olive oil store I visited in Carlsbad called The Humble Olive Oil. So there you go, a recipe is born. I felt the flavors would be a natural fit, since my apple trees are nearly ready to be picked. Next time you’re in the area stop by and visit this lovely family-owned store and pick up a few of your favorite flavors. And check out the flowers in the window made by the owner’s sister.

Now back to the jam. There is no reason why you couldn’t add a different choice of vinegar to this recipe. Or skip it all together. You may choose to substitute juice or any other liquid. If you want a spicy or herbal touch would work too. Just remember to pick it out before canning or serving.

Also, if you’re not interested in the canning method just place the jam in a container/jar and place in the refrigerator, it’s good for at least a week. This recipe can also be halved if necessary.

Place all the ingredients in a large non-reactive pot and bring to a boil. Reduce to a simmer and cook. With a potato masher gently press on the berries. You can decide to mash them all, or if you prefer a rustic jam, only do half the mixture.

Continue cooking until thickened. This needs a little more time. Once it reaches the consistency you want, remove from stove to cool for a few minutes. Jam will thicken as it cools. Carefully, pour into sterilized canning jars. I used the Quilted 12 oz. jars in this recipe. They can be found here on the Ball site. For canning instructions you may want to visit Ball Canning.

Blueberry Red Apple Vinegar Jam

Preserving has been around for years, and it can be a wonderful way to preserve the spring-summer garden crops for the winter. Canning is not necessary, you can refrigerate the jam.

Course Jam Preserves

Servings 5 -12 oz. jars

Author Mary Papoulias-Platis

Ingredients

2 pounds blueberries washed
1/2 cup or less of organic maple syrup
4 tablespoons red apple vinegar or apple-cider vinegar

Instructions

Place all the ingredients in a non-reactive large pan.
Bring the berries to a medium-high heat.
Lower the heat, but keeping the jam bubbling.
Watch and continue stirring until thickened.
Jam will thicken as it cools.
Cool and place in the refrigerator. Or place in canning jars and follow canning techniques.

Happy Preserving…Mary!

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Garden Vegetable Quiche

by Mary Papoulias-Platis

Ever wonder what to do with all those vegetables from your garden or from your recent trip to the farmer’s market? Let’s talk Garden Vegetable Quiche. Quiche, is a light smooth custard-based pie, with a crust which makes into a quick and flavorful meal. Serve it with salad greens, and you have a healthful meal for your family. You can make your own crust, or stock organic frozen crusts, when you’re in a pinch for time. There’s no need for a recipe. The basic recipe is here for you to experiment with adding your own vegetables, cheese and herbs. So, let’s get started on an old recipe, but a great stand-by for a quick dinner. If you need inspiration for your garden quiche, head over to your nearest farmer’s market and check out what the farmer’s are offering for the season.

I like to use the Wholesome Organic Pie Crusts, they hold together and crisp up beautifully. When I shop I always pick up and have on hand eggs, milk, heavy cream, and various cheeses.

Whole Wheat Organic Pie Crust

Frozen Organic Pie Crust

After heading to the farmer’s market this Sunday, I came home with radishes, green onions, and snap peas. I had the basic ingredients in my fridge, so I was ready to go for my dinner.

: any vegetable will do

: saute for a few minutes to soften

: add in layers

: add the egg mixture

Garden Vegetable Quiche

Quiches should be on your go-to list for weekly meals. It can be served with pantry ingredients and a quick vegetable /salad and you are good to go. Switch it out with what is in your markets and make it your own.

Course dinner

Cuisine California

Author Mary Papoulias-Platis

Ingredients

1 single crust for a 9-inch pan or a purchased pie crust
1/4 cup onion, green onion, shallots
1/4 -1/2 cup single or mixed vegetables (fresh peas, corn, green beans, spinach, greens)
2 teaspoons of an herb finely chopped, (parsley, thyme, basil)
4 ounces 1 cup of shredded cheese ( fontina, jack, cheddar, feta)
2 large whole eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon butter or extra virgin olive oil

Instructions

Pre-heat oven to 375 degrees.
Prepare your crust, defrost if necessary.
In a skillet add 1-2 teaspoons butter or olive oil and add your tough vegetables (greens not necessary) and 1/2 of the fresh herb.
Saute 3-4 minutes until barely soft. Remove and cool.
Spread the cheese evenly onto the cooled pie crust.
Add the cooked vegetables and a couple pinches of salt and pepper
Whisk together the eggs, milk, cream, salt, pepper and 1 teaspoon basil in a bowl.
Pour into the pie pan. Top with remaining basil.
Bake until light golden brown for 35-40 minutes. Test with a toothpick at the edge of the pie, comes out clean.
Place on a wire rack to cool.

Other Egg Recipes You May Enjoy:

Fresh Tomato Egg Scramble

Greek Skillet Potatoes with Eggs

Um…try a slice and enjoy! Mary

{ 2 comments }

Blueberry Clafoutis and Farm Picking

by Mary Papoulias-Platis

Is Blueberry Clafoutis a new dessert for you? It was for me. As you continue to read about my adventure on the farm, my blueberry dessert is in the oven. I had the opportunity to visit a beautiful farm and had the entire morning to pick as many blueberries as I could carry away. My close friend Melissa came along with me so we could enjoy a beautiful morning together. It was very early morning, and we skipped breakfast to have the opportunity to visit the farm. As we gathered, we ate as well. I didn’t know quite where to start because it was so over-whelming. The rows as you can see are forever long, and as you approach the bushes you become smaller and smaller in size. Many of the bushes were laden with hundreds of berries. After a while, you become engulfed in this endless field of beauty. As the day became warmer, our hands grew tired, so we had to stop and rest. With our baskets full, we headed down the hill to our car. Blue stained from our head to toe.

I was totally unprepared for this adventure, just hoping to pick a few bowls for a pie or two. But as I became engaged in the process, the enticing sweet smell of the blueberries was taken me into a trance of some kind, calming my soul. I didn’t want to leave, but to stay and pass the day enjoying the smells and wind blowing by.

So, that night as I was washing and storing the blueberries, I decided to make a quick Blueberry Clafoutis. This dish highlights whichever fruit you decide to use, and this one did just that. You can vary the fruit as I have done with this Strawberry Clafoutis.

Here are a few tips for blueberry picking:

Don’t get a manicure the day before because your hands will be blessed with blue nail stains.
Prepare yourself with a few strengthening exercises for your back, as you will get a workout.
Bring a hat for protection and for any bird drippings.
Bring many friends to capture the fun and excitement of gathering these plump tasty berries.
Bring plenty of wipes for cleaning everything!

This dish highlights whichever fruit you decide to use, and this one did just that. Blueberry Clafoutis is a fancy word for a custard bathed in berries. You can vary the fruit as I have done with this Strawberry Clafoutis.

Blueberry Clafoutis

This dessert is so quick and easy to make, all you need to do is pick a fruit. I chose blueberries, since I had a batch from the farm. Add the blueberries to a creamy custard base and you have a decadent dessert in minutes.

Course Dessert

Cuisine French

Keyword blueberries, clafoutis, dessert

Servings 6

Author Mary Papoulias-Platis

Ingredients

4 cups fresh blueberries stemmed and washed
3 eggs
1/3 cup sugar
1/2 cup flour
2/3 cup milk or cream
1 vanilla bean scraped
zest of 1/2 lemon
pinch of salt
powdered sugar for topping

Instructions

Heat the oven to 350.
Place the berries in a single layer in the bottom of a 9-10 inch pie dish.
In a medium bowl, lightly whisk the eggs.
Add the sugar, flour, milk, vanilla seeds, zest and salt.
Pour the batter over the berries.
Bake in the oven for about 1 hour, or until the top is brown and the juices are bubbling.
Cool and dust with powdered sugar.
Serve warm.

Wash the berries in cold water and pick out any leaves or stems you find.

Prepare the custard. Place the blueberries in the pie plate and add the egg mixture.

Bake and enjoy warm with a sprinkle of powdered sugar.

Try my other blueberry recipes:

Best Blueberry Tart

Blueberry Sorbet

Blueberry Apple Jam

Blueberry Bliss! Mary

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Preserving Lemons in Salt

by Mary Papoulias-Platis

Several years ago I planted two Meyer lemon trees. Each season I end up giving away several bags to neighbors and friends. I do love sharing my harvest. This year I decided to use many of my lemons for preserving. Preserving lemons with salt is the easiest method, and it has great results. Preserved lemons can be added to salads, grains, casseroles and pastas. This will enhance your dish with a hint of added flavor and punch, with a freshness note. This process of preserving in salt has been around for many centuries, this process is called fermentation. Before refrigeration, preserving was how many families survived in the winter months. This food practice is becoming popular again due to all the produce grown in family gardens. All you need is a container, (I use canning jars) salt or seawater.

There are many forms of preserving other than salt.

Olives and sauerkraut, cabbage are examples of fruits and vegetables used in fermentation.
Pickling is similar, a food preserved by immersion in brine, or a strong acid such as vinegar.
Candied fruit is considered a preserving method which includes a soaking of a sugar syrup, the n dried.
Canning invented in the early 1800’s is the most common method today in which a boiling method is used to heat the food.

Plan on 3-5 lbs. or more of lemons (regular or Meyer) and 4-6 large quart-size canning jars. This will vary on the size of the lemons. Remember to set some aside for fresh lemon juice later. You may have to cut the larger size lemons to fit in the jars. You can also mix the lemon types, as I did here.
You can also sterilize your jars and caps in the dishwasher, or use the boiling method in a large stock pot.

Prep all your lemons before salting. This makes it easier in the stuffing process.

To make it easier, I stuffed these over a large bowl, keeping the salt contained with less mess on your counter top.

Before adding the cap, wipe bottle lip with a clean cloth, add the seal then the cap. Place in a dark cabinet for three days.

After three days check the lemons, you may want to add one or two more as the lemons settle and leave more room. You may have to cut the lemons in half in order for them to fit.

Take note of the liquid level. It will vary from bottle to bottle. If there is room to add more liquid, squeeze fresh juice and fill the bottle to the lip, leaving 1/2″ free on the top.

Clean lip and add the seal and lid. Leave in the dark for 4 weeks.

Enjoy your lemons!

{ 4 comments }

Happy Greek Easter Kalo Paska

by Mary Papoulias-Platis

This month Greek Easter happens to fall 4 weeks after the American Easter, because of the Gregorian Calendar which we follow in our religion. Next year it will continue to be afterwards but only 3 weeks away, and the following year 2 weeks… and you get the message. Until the two Easter’s are celebrated on the same day. Here is my favorite Easter cookie recipe called. “Koulouria”. You can make the entire recipe for all the family’s in your neighborhood (haha!) or cut the recipe in half. It’s also May 1st, the beginning of a new month and we greet our friends and family with “Kalo Mina!” which means “Have a Good Month”. You are to leave your bad experiences behind from April (if any) and begin a new month. And here in America it’s May Day, celebrating the beginning of Spring and warm weather ahead.

Spring has Sprung in my garden. I do love my roses, but this climbing rose happens to one of my favorites. This is my Sally May Rose blooming only once a year, but quite a show, always in May! But to all Greek Orthodox Christians today, it’s Greek Easter and the beginning of a day with family with enormous amounts of food on the table. After fasting for forty days, or this past week we are ready to celebrate with dancing, beautiful food, and special desserts.

Our family always celebrates together and gather at a farm in the east county, with a lamb on the spit, enjoying Easter on my uncle’s avocado grove in Lemon Grove. Eating out in the fresh air is commonly a way to observe the spring warm weather and holiday on Easter Day.

I enjoyed dying my eggs this year with beet juice and saving the beets for many evening side dishes for the family. I often make many desserts but this year my mother’s “Kouloulia” take center stage. They are quite pink, compared to the red color of most Greek eggs.

Kalo Paska to All!

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← Previous Entries

Next Entries →

Greek Chopped Cauliflower Salad

Ingredients

Instructions

Kali Orexi!

Best Blueberry Tart

Ingredients

Pastry

Filling

Instructions

Making the Pastry

Making the Filling:

Other recipes you may enjoy baking:

Don’t miss out on this one! Enjoy!

Blueberry Sorbet with Mint Palmier

Ingredients

Instructions

Recipe Notes

Mint Palmiers

Ingredients

Instructions

Enjoy your Summer, Mary!

Making Homemade Ricotta

Ingredients

Instructions

Delight!

Here are a few pairing suggestions for your blueberry jam to create your own flavors.

Blueberry Red Apple Vinegar Jam

Ingredients

Instructions

Happy Preserving…Mary!

Garden Vegetable Quiche

Ingredients

Instructions

Um…try a slice and enjoy! Mary

Here are a few tips for blueberry picking:

Blueberry Clafoutis

Ingredients

Instructions

Blueberry Bliss! Mary

Enjoy your lemons!

BUY MARY’S COOKBOOK HERE!

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