California Greek Girl

Greek Roasted Potatoes with Gremolata Sauce

by Mary Papoulias-Platis

Greek roasted potatoes are my comfort food, especially during Easter/Holy Week for the Greek Orthodox Church. We generally go meatless during this time, and many of us remove all animal products. Today, most families might adjust their fasting according to their schedule and family needs. This dish made in a large batch may ease the fasting routine for the family to get them through their busy week. Who doesn’t love a entire plate of roasted lemon potatoes?

With young kids it’s often a challenge, but if you think about all the possibilities there are many. As kids we often had grilled cheese sandwiches, vegetable pizzas, spaghetti, quiches, soups, and the list go on. Beans and lentils often are on the menu symbolizing the tears of the Mother of God.

The typical holy week meal is: Lentil Soup, olives and boiled vegetables, halvah and fruit. Take a look at the many posts on my blog of Lenten Dishes here.

Roasted Greek potatoes in the oven with lots of lemon and sprinkled with garlic, is all we need. Many dishes in the Greek cuisine use this basic recipe for chicken and potatoes, lamb and potatoes, or any side dish you wish. The secret to these potatoes is the amount of lemon you add. Using a good extra virgin olive oil can also make the difference. An oil with a fruity note will give the hint of freshness that it needs.

Greek Roasted Potatoes with Gremolata Sauce

One dish you must add to your weekly planner. It's easy with pantry ingredients, and one recipe everyone loves. Serve it with any entree.

Course Side Dish

Cuisine Greek

Keyword Greek, gremolata, potatoes, roasted, Sauce

Servings 8

Author Mary Papoulias-Platis

Ingredients

6 baking potatoes, sliced, in wedges
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoons dried oregano
1/2 teaspoon salt
2 lemons, juiced
1/4 - 1/2 cup water or vegetable stock

Instructions

Preheat oven to 400 degrees.
Place the potatoes on a large sheet pan, in a single layer.
Add the oil, garlic, oregano, salt, lemon, and stock or water.
Bake in the oven for 30-35 minutes until potatoes are fork tender.
Add more liquid if necessary, gently mixing during baking.
Place under the broiler for 5-10 minutes to brown the potatoes, if needed.
Serve with the Gremolata sauce.

I added a herbal touch to these potatoes with a Gremolata sauce. A fragrant sauce that can be added to just about anything. Use it as a rub for meat, chicken, fish or vegetables.

Gremolata Sauce

A fresh herbal sauce that can be made and used as a dip, rub or condiment.

Course sauce

Cuisine California Greek

Keyword gremolata, potatoes, Sauce

Servings 2 cups

Author Mary Papoulias-Platis

Ingredients

2 cups fresh parsley, chopped
1/2 cup grated lemon zest
3 gloves garlic, minced
3/4 cup extra virgin olive oil
sat and pepper as needed
1 lemon, juiced

Instructions

In a small bowl, add the parsley, zest and garlic. Stir to combine.
Stir in the oil, mixing thoroughly.
Add the lemon juice and salt and pepper to taste.

Recipe Notes

This sauce is best when made earlier in the day.

Enjoy!

Mary

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Grape Tomatoes Stuffed with Minted Lentils

by Mary Papoulias-Platis

I often like to cook up a pot of lentils (pulses) and make a nice cold salad as an appetizer tray or as individual salads. This dish, Grape Tomatoes stuffed with Minted Lentils can be served as an appetizer or for a quick lunch. Lentils are so versatile that you can make this up in minutes by adding whatever you have on hand in your refrigerator. Add cucumber, avocado, green onions, nuts, or beans for a complete meal. Lentils are a staple in the Mediterranean Diet, and one of the top 10 ingredients in a Greek Diet. They are often called pulses, which also include beans and peas. Defined as a dried seed that comes from many legume varietals. Not seen often in the American diet, but slowly they are making there way into the cuisine. They are the super food for many people who do not consume meat, often called “poor man’s meat”.

As you can see lentils come in many varieties and flavors. Here is a nice online selection from Bob’s Red Mill.

Here are a few nutritional facts about the powerful lentil.

Stored in airtight container they can last in your pantry for 6-9 months.
Rich in nutrients, high in protein, with vitamin B and C, iron, and fiber.
They have a low carbon footprint and enrich the soil where they are grown. They are also a water-efficient source of protein.

More information can be found at the GPS site Global Pulse Confederation. Also, check the Pulses.org. for more information on these wonderful super foods.

Grape Tomatoes Stuffed with Minted Lentils

This powerhouse lentil salad can be made ahead and assembled later in the day. The lentils can be prepared several days ahead. I used grape tomatoes but any small tomato or regular tomato can be substituted for a side dish. Just double the recipe for larger tomatoes.

Course Appetizer/Salad

Cuisine California Greek

Keyword lentils, tomatoes

Author Mary Papoulias-Platis

Ingredients

1/2 cup lentils
1/2 cup diced artichokes in water
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
4 teaspoons extra virgin olive oil
2 teaspoons sherry vinegar or fresh lemon juice
zest of one lemon
salt and pepper as needed
1 box of grape or cherry tomatoes

Instructions

In a medium saucepan fill with water add the lentils. Bring to a boil and reduce to a simmer for 20-40 minutes. Drain and set aside in a medium bowl. Cool.
Combine the lentils, artichokes, celery, onion, parsley and mint.
Add the oil, vinegar, zest, salt and pepper. Gently mix.
Make two slits into the tomato, (being careful not to reach the bottom) and gently spread with your fingers, and add filling.
Drizzle olive oil on top. (optional)
Served chilled on a platter or as a salad on individual plates.

Make this salad for a large crowd days ahead and dress at the last moment.

Enjoy!

Mary

Other lentil dishes you may enjoy!

My Greek Lentil and Mint Salad

Mom’s Lentil Vegetable Soup

Red Lentil Salad with Red Peppers, Oranges and Basil

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Greek Semolina Pudding with Fig Puree

by Mary Papoulias-Platis

Semolina is not a common ingredient found in most pantries, but I keep it on hand for many uses. In my home. semolina pudding is served warm as a breakfast or for a late dinner. Adding a fig puree is my choice, another common fruit we eat at home. In fact, I love figs so much, I planted several trees in my garden, so I never run out! I remember my mother making this on chilly cold days for us as we headed out the door for school. It not only keeps you full but it’s a very healthy meal to start off your morning. Often found in the Greek household it is incorporated in pastry dishes, as a thickener or as a quick warm breakfast. It can be found at any of your stores in the flour section. I buy the King Arthur Semolina found at your local store or online.

What is Semolina? It is a hard-coarsely grind of high-protein durum wheat. It has a nutty, sweet flavor that gives a pale yellow color to breads, pizzas, and pasta. Made into desserts or breakfast. It can be set in a mold and served cold. Semolina can also be used as a thickener, in pudding type dishes. It can be substituted for some (or all) of the all-purpose flour in your recipe. (from King Arthur)

Greek Semolina Pudding with Fig Puree

Try this warm dish for a brunch or cold morning breakfast, serve with fresh fruit or a fruit compote. Don't leave the stove, stirring continuously is critical for a smooth result.

Course Breakfast

Cuisine California Greek

Keyword breakfast, brunch, pudding, semolina

Servings 4

Author Mary Papoulias-Platis

Ingredients

2 1/2 cups milk
1 vanilla bean or 1-2 teaspoons good vanilla
1/2 cup semolina
1/4 cup sugar, optional if not adding fruit
fig puree, fresh fruit, or jam

Fig Puree

1/2 cup dried figs
1 cup warm water
1 teaspoon cinnamon

Instructions

In a large saucepan add the milk and vanilla. Bring to a gentle boil.
Remove from the heat and whisk in the semolina gradually and stirring continuously.
Stir in the sugar (if not using fruit) and place back on the burner. Bring to a boil.
Reduce the heat to low and simmer for 10-15 minutes, stirring continuously, watching so the bottom doesn't burn.
Serve with the fig puree below or with fresh fruit or preserves.

Fig Puree

Place dried figs and cinnamon in a small bowl and add warm water. Set aside until figs become soft, 30 minutes-1 hour.
Drain (save the water) and remove stick. Blend the fruit in a blender, adding as little as reserved water as possible to make a thick paste.
Serve the semolina with fig puree.

Other fig recipes from my blog:

Fall Buttermilk Muffins with Figs

Figs Wrapped in Phyllo with Orange Honey Syrup

Enjoy your figs!

Mary

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California Avocado Salsa with Jicama Chips

by Mary Papoulias-Platis

I’m really into cool snacks I can munch on, without having to reach for an unhealthy bag of chips or something lurking in my pantry. This salsa with California avocados, fennel, white beans and jicama is all you need for a healthy snack or appetizer. Having several varieties year around here in San Diego, I have several recipes on my blog that I can fall back on, especially if they all soften at the same time. Avocados have always been in my diet, from way back when, as I grew on an avocado farm.

This is my mother Voula on the left with her sister (my Thea Liza).

A few interesting facts from California Avocados

1. Avocados are a Nutrient Dense Food

Nutrient dense foods are those that provide substantial amounts of vitamins, minerals and other nutrients with relatively few calories. One-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient dense food choice.

2. Contains Good Fats
California Avocados are naturally sodium and cholesterol free.

3. Naturally Sodium and Cholesterol Free
The avocado is virtually the only fruit that contains monounsaturated fat – good fat!

4. A Unique Fruit
Avocados can act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like Vitamins A, D, K and E.

5. Great for Babies and Kids
The avocado’s creamy consistency makes it one of the first fresh foods a baby can enjoy.

Here’s a quick way to understand when to cut open an avocado.

Enjoy other avocado dishes on my blog:

Grapefruit and Avocado Cabbage Slaw

California Omelet with Avocado,Tangerines, and Cheese

Avocado Risotto with Lime and Olive Oil

I have a love for Avocados!

Mary

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Greek White Chocolate Bark/ Greek Coffee Chocolate Bark

by Mary Papoulias-Platis

My two favorite desserts are Greek Baklava with a cup of Greek Coffee. This brings me back to the cafes in Greece, sitting around 3:00 in the afternoon with friends and family enjoying the afternoon with a quick snack near the beach.

My mind has been going around in circles over this idea of a Greek Bark. I make bark for all occasions and it’s so satisfying considering it only takes a few minutes to make. I try to use whatever is in my pantry. Having ingredients handy is so important. What Greek household doesn’t have coffee and walnuts and honey on hand? I cook from my pantry 2-3 times a week, without having to go to the store. When I shop, I try to buy 2-3 of the same item, for example canned whole tomatoes, so I always have a quick pasta dinner on hand. I do the same for chocolate bars, nuts, pasta, and sauces.

So back to the bark. Did you know chocolate can be sweet as well as savory? If you think about the cocoa bean and how it can have a bitter tone, then you can better understand the savory side of chocolate. How many times have you come across a recipe for mole chicken, chocolate rubs for steaks or simply adding salt to chocolate pudding or pie desserts. With this thought, I created the dark chocolate bark. It takes only a few minutes to make these barks, so dive in and enjoy both a sweet and savory chocolate treat.

Ouzo White Chocolate Bark

For the love of Bark! Here's a Greek twist you must try for your next dessert. Follow theses simple steps and you have a delicious and unusual candy.

Course Dessert

Cuisine Greek

Keyword bark, pickled, peaches, fruit, dessert, white chocolate

Author Mary Papoulias-Platis

Ingredients

Ouzo White Chocolate Bark

2 - 4 oz. bars of white chocolate, melted
1 cup of halved walnuts
Dash of Cinnamon
1-2 teaspoon ouzo
1/2 cup honey
2 -3 strips of orange peel
zest of 1/2 orange

Instructions

Prep

Gather all your ingredients for the bark.
Line a sheet pan with wax paper, parchment or a silpat liner.
Set up your double-boiler.

Ouzo White Chocolate Baklava

Chop the white chocolate into large pieces and place in a double boiler with the ouzo. Or melt chocolate/ouzo in a glass bowl over a saucepan of low simmering water.
Once melted remove from the heat and pour onto the lined sheet pan. Using a spatula smooth out the chocolate to a 1/4 inch thickness. Add walnuts pressing into the bark.
Sprinkle lightly with cinnamon and orange zest and allow to harden by chilling until firm 25-30 minutes. Break into pieces and drizzle honey on top!

Honey Topping

In a small bowl add honey, dash of cinnamon and orange peel.
Microwave for a few seconds to warm up. Remove the peel and drizzle honey over bark.
Store in airtight container in the refrigerator up to one week.

Recipe Notes

I used Ghirardelli chocolate bars.

Greek Coffee Chocolate Bark with Oregano

Did you know chocolate can be savory as well as sweet? Here, the oregano makes all the difference in the world! Try it and you'll be surprised how much flavor it brings to the chocolate.

Course Dessert

Cuisine California Greek

Keyword barkcandy, chocolate, Greek

Author Mary Papoulias-Platis

Ingredients

2 - 4 oz. bars of dark or bittersweet chocolate, melted
1 cup whole raw almonds
2 teaspoons of Greek Coffee, finely ground
1/2 teaspoon of Greek dried oregano

Instructions

Prep

Gather all your ingredients.
Line a sheet tray with wax paper, parchment or a silpat liner.
Set up your double-boiler.

Greek Coffee Chocolate Bark

Chop the dark/bittersweet chocolate into large pieces and place in a double-boiler to melt. Or melt the chocolate in a glass bowl over a saucepan of low simmering water.
Once melted remove from the heat and pour onto the lined sheet tray. Using a spatula smooth out the chocolate to a 1/4 inch thickness.
Lightly sprinkle the crushed oregano on the bark and allow to harden by chilling the bark in the refrigerator for 25-30 minutes.
Break into pieces and serve.
Store in an airtight container in the refrigerator for up to one week.

Recipe Notes

I used Ghirardelli chocolate bars.

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Buckwheat Crepes with Seville Orange Creme

by Mary Papoulias-Platis

Crepes aren’t something I make on a daily basis as the French do, but I do love creating a new flavor base for them. One type of pancake I do crave often are Buckwheat pancakes. The old-fashion flavor of this organic whole wheat mixture with an organic maple syrup is all I need to make a perfect breakfast. So, I switched out the regular white flour normally used in a crepe for Bob’s Red Mill Buckwheat whole grain mix. You can order this on their site. I have been using Bob’s products for many years and you can’t go wrong with their quality organic products.

I also often work with unusual fruits and vegetables , and this recipe has Seville orange creme as the topping for these crepes. Seville oranges are bitter not sweet. They also contain large seeds inside, so they are best used for their juice as well as jams and jellies. Several years a go I made a Seville Orange Curd with Scones you may want to use at another time. Melissa’s Produce sent me a bag of these oranges and I always enjoy the challenge of creating a new recipe with them. Any citrus can be substituted for this creme recipe.

Buckwheat Crepes with Seville Orange Creme

This is a special dessert I have loved for a very long time. I wanted to make the crepes a bit healthier for my family substituting buckwheat for regular flour. With the tangy flavor of the seville oranges this makes a wonderful creme for the topping.

Course Breakfast, Dessert

Cuisine California, California Greek

Keyword breakfast, buckwheat, crepes, dessert, oranges, seville

Author Mary Papoulias-Platis

Ingredients

1 cup buckwheat flour or regular flour
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons butter, melted
1 teaspoon oil
1/2 cup powdered sugar

Instructions

In a medium bowl whisk the buckwheat flour, 1 teaspoon of sugar and salt together with a whisk. Set aside.
In a small bowl whisk milk and eggs together until smooth.
Add 1/2 the milk to the dry ingredients, and whisk until blended.
Add the melted butter and whisk together. Add the remaining milk and mix until smooth.
In a 12-inch non-stick skillet and add oil over low heat until warm and remove excess oil with a paper towel and discard.
Increase heat to medium, test the skillet by adding a teaspoon of batter. If batter becomes golden brown it's ready to cook the crepes. Adjust the heat as you go along if necessary.
Pour 1/4 cup batter to pan and swirl the pan until batter is thinly covering the bottom of the pan. Cook for 20 seconds and flip gently. Cook for 25 seconds more. Remove and place on a to wire rack.
Stack crepes on top of one another and continue until all the batter is used.
Top with powdered sugar before serving.
Place creme inside crepes or place on top.

Recipe Notes

Crepes can be covered and refrigerated for 2-3 days. Reheat crepes in the oven before serving or serve at room temperature.

The crepe should be golden-brown before flipping it over. Carefully, lift one side with a spatula and gently flip over. It’s easy, after a couple of crepes you’ll get the technique down. Place on a wire-rack so the crepes can cool. Stack on top of one another until you have them all done. At this point you can wrap and refrigerate them or use them up immediately.

Seville Orange Creme

Add this creme to any of your desserts, and is perfect for these crepes.

Course sauce

Cuisine California Greek

Keyword oranges, sauces, seville

Author Mary Papoulias-Platis

Ingredients

1 cup and 2 tablespoons heavy cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
1 seville orange, zested and juiced

Instructions

Whip the cream with the powdered sugar and the vanilla until the cream stands in soft peaks.
Add the seville orange zest and juice and stir gently to combine.
add to the top of the crepes or add a tablespoon or two inside the crepes.

Want a savory crepe? Fill these crepes with a medley of cooked vegetables, seasoned lentils, beans, or your favorite meat.

Try many of my breakfast and dessert recipes:

Pancakes with Roasted Strawberries

Seville Orange Panna Cotta

Seville Orange Curd with Scones

Happy Morning,

Mary

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Pink Grapefruit Olive Oil Cake with Dressing

by Mary Papoulias-Platis

Pink Grapefruits are in season, so let’s make a cake! Most cakes with fruits you an upside down method, which would work here beautifully. I prefer olive oil cakes with fruit, because of their unique flavors you achieve by using different varietals of EVOO. I decided on using the grapefruit as a topper, keeping it’s pink color as bright as possible. This cake was amazingly light, with a smooth mouthfeel from the addition of the olive oil. It also allowed the grapefruit to shine without it being overcooked.

My sister-in-law Vicky delivered these fully-rounded luscious grapefruit over the holidays and I can’t get enough of them. They are so fresh and juicy we have eaten them sliced in salads, quartered in our morning cereal, and now in our dessert. Check out my last post on a California Pink Grapefruit Salad.

What is it to “Supreme” a fruit?

Quite often you come across a method you are not familiar of such as in this recipe; To “supreme” the grapefruit. It’s a slice of the fruit without the peel and pith, which is the white lining of the fruit. Here is a video from Joy of Cooking.

Grapefruits are packed with nutritional benefits.
They are rich in powerful fiber, potassium, and and vitamin C.
Full of phytochemicals including liminoids and lycopene, I call them powerballs!

When I experimented with cakes this cake could handle the tangy -sweet taste of the pink grapefruit. It’s moist with a hint of olive oil at the end. Adding the lime-dressing as a sauce it just knocked it out of the ballpark. The soft light texture of the cake absorbed the dressing, similar to dipping your crusty bread in a bowl of freshly pressed olive oil. Heaven!

Pink Grapefruit Olive Oil Cake with Dressing

With an abundance of grapefruit you make cake! I love olive oil cakes, and this one is light and creamy with the addition of olive oil. I added a dressing which is optional. I say don't skip it!

Course cake, Dessert

Cuisine California

Keyword cake, dessert, grapefruit, olive oil

Servings 8

Author Mary Papoulias-Platis

Ingredients

3/4 cup extra virgin olive oil
1-3 large limes
1 cup cake flour, not self-rising
5 large eggs, separated, and 1 egg white removed
3/4 cup plus 1 1/2 tablespoons sugar
1-2 pink grapefruit, supremed, sliced, and juice reserved for dressing.
9 springform pan, lined

Instructions

Preheat oven to 350°F. Cover springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lime zest to measure 1 1/2 teaspoons and whisk together with flour. Halve the lime, then squeeze and reserve 1 1/2 tablespoons fresh lime juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lime juice, beating until just combined (mixture may appear separated).
Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to springform pan and gently tap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.
While the cake is baking, supreme the grapefruit over a small bowl, catching the juices and reserving the juice for the dressing. Squeeze the remaining grapefruit with your hands, into the juice bowl. (see video above). Slice the grapefruit in 1/4 -inch thick rounds.
In the last 20 minutes, remove cake from oven and add the grapefruit slices, place back in the oven to continue cooking. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan.
Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate. Dust lightly with powdered sugar, cut and serve with dressing.

Recipe Notes

This cake was adapted from Gourmet, 4-2006.

Pink Grapefruit Dressing

This is a simple vinaigrette that can be used to drizzle over this cake. Or take and add it to your grilled vegetables, or greens.

Course Dessert

Cuisine California

Keyword dessert, dressing, grapefruit, vinaigrette

Author Mary Papoulias-Platis

Ingredients

1/2 cup extra virgin olive oil
1/4 cup freshly squeezed pink grapefruit 9reserved from cake above)
1/2 fresh lime, zested
pinch of salt

Instructions

Zest the lime and set aside.
In a small container add the grapefruit juice, zest and salt. Give it quick whisk.
Slowly add the olive oil, until mixed.
Drizzle on each individual piece of cake.

Zesting the lime is a wonderful flavor booster to the cake and dressing.

These grapefruit were so large I only needed one for the topping.

Simply plate the cake and add a small drizzle of the dressing for dipping!

Pink Grapefruit can be found in all stores, or take a trip to your local farmer’s markets near you.

Here are a few more recipes to enjoy!

Grapefruit and Avocado Cabbage Slaw

California Pink Grapefruit Salad

Have a beautiful day,

Mary

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California Pink Grapefruit Salad

by Mary Papoulias-Platis

With all these beautiful California pink grapefruit that I was given, I chose to make this California Pink Grapefruit salad! This batch of fruit came from my sister-in law’s old backyard tree. We tried to identify this variety of grapefruit but we had no luck. We squeezed many of them for fresh morning juice, but still had several leftover. Take a look at the nutrients this salad is exploding with; sweet pears, softened avocados and dark blush grapefruit. Adding butter lettuce, softened the salad so the fruit can be the stars of the dish, but you can select any greens you prefer. Take the time to roast the coconut, it adds a great crunch!

What is a Composed Salad?

A composed salad, is all arranged and ready to be served. But, you can toss it if you wish, just cut the pieces smaller to 1-inch pieces.

It’s most important to consider the qualities—texture, color, and taste—of each ingredient.
The basic parts of a salad are the base, the body, the garnish, and the dressing.
The base of a salad is the greens or leaves that line the bottom of the salad. The body is the meat, vegetables, or fruit. The dressing is what coats the salad. The garnish includes cheese, nuts, and herbs for the top of the salad.

These are beautiful grapefruit, very close to a pink grapefruit found in today’s stores.

It’s hard to take your eyes away from this picture!

A little toss in a frying pan or oven for a few moments and you have toasty results. It brings out the flavors in the nuts and coconut so please don’t skip this step!

Other salads you may enjoy!

Heirloom Tomatoes with Potatoes and Olives

Roasted Corn and Feta Salad

Greek Chopped Cauliflower Salad

Stay Healthy,

Mary

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12 Greek Vegetarian Dishes for #GreekDinner Tonight

by Mary Papoulias-Platis

Everyday Greek food is basic and simple to prepare with many choices including Greek Vegetarian Dishes. I have chosen 12 Greek Vegetarian Dishes for you today, as we celebrate #GreekDinner on this day around the world. I always refer to what is in season in your garden or markets. So these are my favorite Vegetarian weekly dinners I have served over and over, my go-to quick healthy choices for my family. It’s a good idea to have the following staples in your pantry and refrigerator when cooking a Greek dish.

Best of all the Greek Mediterranean Diet is one of the healthiest in the world, so try and get several serving of fresh vegetables and fruit into your diet daily! When visiting Greece, my aunts and uncles were slim and fit. They all walk everywhere! And their diet is simply drawn from what they planted in their gardens. I came back with a greater appreciation of my Greek Heritage and their healthy lifestyle.

Pantry Ingredients: extra virgin olive oil, oregano, lemon, feta, olives, parsley, pita bread, tomatoes (canned or fresh), bulgur, rice, grains, lentils, chickpeas, grape leaves.

Fresh Ingredients: : Greek yogurt, spinach, cabbage, cucumbers, onions, and garlic, squash, potatoes, carrots, beets, radishes, peppers.

Quinoa Stuffed Cabbage