Arugula Salad with Tomatoes,Watermelon and Greek Feta

by Mary Papoulias-Platis

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Arugula Salad with Tomatoes, Watermelon and Greek Feta is this summer’s new makeover for the traditional Greek salad.  During the summer this is so easy to do when you have fresh tomatoes available from your garden or your nearby farmer’s market. These tomatoes did come from my garden, two of my favorites, Lemon Boy and Big Boy. Adding the arugula will give this salad the kick it needs without the need for a heavy dressing.  I chose a simple vinaigrette so it doesn’t overpower the fresh garden tomato flavor. When purchasing the feta buy a block in it’s brine from the deli counter at your supermarket so the slices are uniform in the salad. Fresh herbs such as oregano, basil, or dill are added to enhance the sweet tomato flavors. Take this delicious and fast arugula salad with tomatoes, watermelon and Greek feta to your next party for a fresh new way to enjoy the season.

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Arugula Salad with Tomatoes, Watermelon and Greek Feta

Take your summer tomatoes and turn them into a special seasonal salad for your next outside party!
Course Salad
Cuisine California Greek
Keyword feta, salad, watermelon
Author Mary Platis-Papoulias

Ingredients

Salad

  • 1 or 2 bags of fresh arugula
  • 1 medium seedless watermelon, sliced 1/4 inch think
  • 2 red tomatoes, sliced 1/4 inch thick
  • 2 yellow tomatoes, sliced 1/4 inch thick
  • 2 pounds of feta, sliced 1/4 inch thick
  • Fresh herbs: oregano, basil or dill

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1-2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Cut and slice the watermelon, tomatoes, and feta into 1/4 inch slices, but not too thin to cause them to crumble.
  2. Layer the tomato with feta and then with watermelon. Repeat around the plate.
  3. Sprinkle with fresh herbs of your choice.
  4. Make the dressing, and drizzle it on the tomato mixture and arugula.
  5. Place the remaining dressing on the side.

 

 

If you’re interested in growing tomatoes for your garden, I suggest taking a look at The Tomato Fest site for information on varieties along with their heirlooms collection. I visit Quail Botanical Garden in San Diego for their Tomatomania  Feast every year to select my favorites along with any new varieties ready for experimentation.

 

 Scott’s Tips for the best grown tomatoes! 

1. Read the labels!… and find the selections that are right for you. A good strategy? Choose early, midseason and late tomatoes. Let the “Days to maturity” on the label be your guide.

2. Go for color! Are you shocked to learn that all tomatoes aren’t perfectly round and red? Have fun and amaze your neighbors!

3. Choose a sturdy seedling. Tomatoes are actually weeds, and they’re tough…but still try to find seedlings with sturdy stems and bright green leaves.

4. Find the sun. Tomatoes want sun and heat. That’s sun and heat. 6 hours of full sun is the minimum for success.

5. Amend the soil. When you find the sunny spot, get your hands dirty. Dig deep, add organic amendments liberally and toss in some fertilizer. The better the soil, the better the tomatoes. (Use good planting mix or mostly planting mix – not potting soil – in pots for best results.)

6. Plant deep. Tomato roots can grow ten feet deep, so get that started when you plant! Snip the lowest leaves and plant deep (yes, even some of the stem!) Leave only the top 3-4 inches of the plant above the surface.

7. Water correctly…every 3 or 4 days for the first few weeks. Watch your seedlings and give them only what they need. Once tomatoes start growing, water deeply and infrequently. As tomatoes grow, the plant will inevitably yellow in places… more water won’t fix that. Avoid watering too much. Too much water dilutes taste!

8. Fertilize wisely. A couple handfuls at planting, and again once the plants begin to flower. That’s all it should need unless you know your soil is desperately lacking in nutirents.. Foliar feeding along the way is a good idea, just don’t overdo it. Container growers, you need to feed just a bit more – every ten to fourteen days.

9. Support your local tomato! Some of your plants may get enormous! Help them out… particularly the big guys…with bamboo stakes or the cage of your choice – or the side of the house. Just hold them up!

10. Be diligent! Watch your tomatoes each day in order to note any change that might signal a problem.

(from the Tomatomania site)

Enjoy the Season!

Mary

 

 

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Cold Lentil Salad with Tomatoes, Basil and Feta

by Mary Papoulias-Platis

Post image for Cold Lentil Salad with Tomatoes, Basil and Feta

Popular in Europe and a staple in the Greek diet the lentil is a pulse and has been used for centuries as a substitute for meat. Lentils have been part of the human diet since the Aceramic and Neolithic times, being one of the first crops domesticated in the Near East. Archaeological evidence shows they were eaten 13,000 to 9,500 years ago. The Greek cook creates a lentil soup called “Faki” that is made with seasonal garden vegetables such as carrots, greens, garlic, peppers with a touch of vinegar and is eaten on a regular basis in the home.

There are three main varieties of lentils. The French lentil is a greenish-brown lentil, sold with the seed coat on. This is important in cooking because this lentil doesn’t melt away while cooking and is used in salads and soups. It retains it’s shape. The reddish Egyptian or red lentil is smaller, rounded and without a coat. This lentil is used  for a delicious Indian dish called “dahl”. The yellow lentil or golden is also without a coat and used for soups and side dishes, with a creamy result. This recipe was inspired at a blogger’s meeting where we had and a similar dip created and made by food blogger Lisa Dearen, The Gonzo Gourmet.

The benefits of eating lentils are:

  1. Lentils have a fair amount of calcium and vitamins A and B.
  2. A great source of iron and phosphorus
  3. Third-highest-level of protein, including amino acids and lysine.
  4. Dried lentils can be soaked and kept moist for sprouting. Sprouted lentils have all the essential amino acids.
  5. They offer dietary fiber, foliate, and Vitamin B1 and minerals.
  6. Lentils can be found split for easier digestion or can be soaked overnight to reduce the phytate content.

For added nutrition try sprouting your lentils.

You may also enjoy my:

This salad can easily be made ahead of time, kept in your refrigerator for a quick lunch or a side to any dinner. I served this with Lentil Chips and the combination was perfect- the crunchy chip with the soft lentils.

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Cold Lentil Salad with Tomatoes, Basil and Feta

This cold lentil salad will surprise your family and guests. Not only for it's simplicity, but it's flavor.

Course Appetizer
Cuisine California Greek
Keyword appetizer, cold, lentil
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 2 cups lentils, rinsed and drained
  • 6 cups water
  • 1 cup crumbled feta cheese
  • 1 cup chopped sun-dried tomatoes
  • 1/2 cup freshly chopped basil
  • 1 lemon, zested and juiced
  • 2 or 3 tablespoons red wine vinegar
  • 2 fresh tomatoes, chopped
  • 1/4 cup extra virgin olive oil
  • salt and pepper

Instructions

  1. Place the lentils in a large pot with water and bring to a boil. Reduce heat and simmer for 20 minutes. Do not overcook. Remove and drain. Pour onto a sheet pan and to cool. Place in a salad bowl.

  2. Add crumbled feta, sun-dried tomatoes, basil, lemon zest, lemon juice, red wine vinegar, fresh tomatoes, olive oil and salt and pepper. Gently mix and chill.

  3. Can be served as a salad, or as a dip with crackers.

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Raw Beet Salad

by Mary Papoulias-Platis

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This raw beet salad has been in the Greek Diet all the way back to ancient times. Apollo was offered beets and was told they were worth their weight in silver. They also were worshipped by the Olympians for their nutritional content. Beet juice was considered an aphrodisiac to the Greeks and Romans. According to Mythology, Aphrodite ate beets to retain her beauty, and if a couple ate from the same beet they would fall in love. In the Mediterranean diet beets are made into a salad, roasted, and boiled are a standard vegetable at the dinner table.

Commonly know as the “garden beet” this firm, round root vegetable has leafy green tops, which are also edible and highly nutritious. Beets are mostly found red in the markets however, if you’re adventuresome the farmer’s markets may have yellow-striped and orange beets. The most beautiful is the “Chioggia” also called candy cane, for it’s concentric rings of red and white. Beets are year-around and should be chosen by their firmness and smooth skins. I buy my beets with the leaves attached so I may boil the greens and eat them as a side similar to spinach.

 

Beets are high in Vitamin C, Iron, and Magnesium. They’re wonderful for their dietary fiber, Folate, Potassium and Manganese. Beets need to be scrubbed and washed to remove all dirt and the leaves and roots removed before cooking. This raw salad is the perfect accompaniment to any dish.

Beets can be cooked in various ways:

  • Roasted in the oven – scrubbed  and washed, leaves removed, with a sprinkle of olive oil, salt and pepper. Roast at in 400 degree oven for 40-50 min. Peel after roasting.
  • Boiled – Fill a large pot with water, leaves removed, bring to a  boil then reduce to low boil until tender. Peel and slice.
  • Grilled – Slice beets in 1/4 inch slices. Toss with olive oil, salt and pepper. Grill on medium for 15 to 20 minutes until soft.
  • Raw- Peel and grate the beets for salads, toppings on dishes.

 

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Raw Beet Salad

Raw beets have a clean and crispy flavor that cannot be described. Enjoy both the apple and the beet in this unique combination in this healthful salad.
Course Salad
Cuisine Greek
Keyword beets, california greek, salad
Author Mary Papoulias-Platis

Ingredients

  • 1 lb. beets, peeled and grated
  • 4 sticks celery, finely chopped
  • 2 tablespoons apple juice
  • 1 tablespoon apple-cider vinegar
  • 4 scallions, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil
  • sea salt and pepper to taste

Instructions

  1. Mix beets and celery with apple juice.
  2. In a separate bowl, whisk together the remaining ingredients.
  3. Toss the celery and beets with half of the liquids.
  4. The drizzle the remaining liquids over the salad.
  5. Chill for 2 hours.

 

More recipes with beets from my blog.

Lamb Ribs Poached in Olive Oil with Blood Oranges and Beets

Beets with Garlic Sauce

 

Roasted Beet Hummus

 

Enjoy cooking with beets,

Mary 

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Ellen Briggs with Better Food Choices

by Mary Papoulias-Platis

Ellen Briggs invited me to participate in a live podcast with her audience to (moms and kids) about the health benefits of the Greek Diet. Ellen did ask what the difference is between Greek and Mediterranean food, and I really needed an hour to answer that question. Even though Greek food is simplistic, it has many healthful ingredients which I call “healing foods” within the diet to talk about. This has encouraged me to concentrate on introducing the new subject of Greek Power Foods to all of you this month on my blog.  What a better place to start, then to start with our children! Please listen to this podcast and pass it on to any moms you may know who might be interested.

This Podcast on Blog Talk Radio was about the Mediterranean Diet and how moms and kids can incorporated the diet into their daily lives.  We covered several subjects including the Greek diet, cooking in the home, gardening, and simple and healthful dishes for the family to prepare. I thoroughly enjoyed working with  Ellen Briggs,  Food & Diet Consultant, and founder of the  Better Food Choices website, and all her many live podcasts  which you can hear on iTunes.

Here is a short bio on Ellen and all she has accomplished with her children’s programs and websites.

Ellen Briggs, Founder, President, Food Consultant, Author has spent most of her career in sales and marketing in the media, advertising, and natural foods industries. She began her Better Food Choices education as a child. Her mother refused to succumb to the original Wonder Bread and T.V. Dinner trends. Organic gardens were found in her family’s yard, a novelty at the time. Over time, all of this made an impression on Ellen. She followed her mother’s better choices lifestyle when she became mother of Deirdre and Justin. After thirty years of either working or being a stay-at-home mom, Ellen started a food consulting business. She began working directly with mothers and kids, guiding them through grocery stores in search of Better Food Choices kids would eat. The foundation of the Better Food Choices concept, The Kid Kritics Approved Seal and related publications and programs were built on these experiences… for the health of families.

more sites to visit…

Here are two sites I visit often for information on the Greek Diet and how important it is to learn how people live longer and enjoy family-life in these remote places.

Many studies have been done over the years by the Blue Zone Group which included the island people of the  Ikaria, where they located many of the healthiest people in the world. Here in this area of Greece, they discovered that not only is it a certain lifestyle that these centenarians have lead, but also the many local foods found on the island that can be beneficial to a long life.

The Island of Ikaria

Oldways also has valuable information on the Greek Diet, and have used the Cretan Diet as a model for their Mediterranean studies. “Oldways, the Harvard School of Public Health, and the European Office of the World Health Organization introduced the classic Mediterranean Diet in 1993 at a conference in Cambridge, MA, along with a Mediterranean Diet Pyramid graphic to represent it visually”. (from their blog)

 

 

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Kamut Salad with Carrots

by Mary Papoulias-Platis

Post image for Kamut Salad with Carrots

Kamut comes from the ancient Egyptian word for “wheat”.  Considered by some to be the great-great grandfather of grains, Kamut is a variety of high-protein wheat that has never been hybridized. The kernels are two-three times the size of most wheats. It carries a nutty-flavor with a higher nutritional value than today’s wheats. The whole wheat kernel can be used in soups, pilafs, cold salads, or can be milled to be used as a flour in your baked goods, pastas, and breads.

 

In the Greek culture the Kamut Berry is used in a religious dish for funerals called “Kollyva”. Presentation of this dish can become very detailed and fancy. Every Greek home has their own recipe, but often raisins, almonds, walnuts, hazelnuts, sesame seeds, pomegranate seeds, and powdered sugar are used for the recipe. The sugar-coated almonds  adorn the “kollyva” with the symbol of the cross. Dragees of all shapes and sizes are important in the design of the dish.

The priest will bless and distribute the “Kollyva” to the guests after the ceremony. This ritual is taken from the ancient funeral feasts, and is the symbol of the deceased body.
The Christian belief for everlasting life and hope is symbolically represented by the mound of “koliva” on the tray bearing the deceased initials in Greek along with the cross.

A symbolic Christian scripture is read during the ceremony: Truly,truly, I say to you, unless a grain of wheat falls into the earth and dies, it remains alone; but if it dies, it bears much fruit.  John:12:24

This recipe is from the professional book, Ancient Grains from Maria Speck.

Book

 Maria also has an informative website and blog for information on grains and recipes for your to explore.

 

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Kamut Salad with Carrots, Walnuts, and Raisins

This Kamut salad has a simple fresh citrus dressing with a touch of cinnamon. I substituted dried cranberries for the pomegranate seeds. The carrots add the perfect crunch. Serve this as a side as well with your favorite main dish.
Course Salad
Keyword carrots, kamut, salad, side
Author Author Maria Speck from her book "Ancient Grains"

Ingredients

Kamut

  • 1 cup water
  • 1/2 cup Kamut berries, soaked overnight and drained

Salad

  • 2 1/2 cups shredded carrots, about 3 medium
  • 1/4 cup plus 2 tablespoons golden raisins
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup toasted walnuts, chopped
  • 1/4 cup pomegranate seeds - optional for garnish
  • I used dried cranberries

Instructions

Kamut

  1. Bring the water and the Kamut berries to a boil in a heavy- bottomed saucepan.
  2. Decrease the heat to a low simmer,cover, and cook for 50-60 minutes until tender.
  3. Drain and transfer to a bowl. Cool.

Salad

  1. Add the carrots, raisins, to the Kamut.

  2. In a small bowl, whisk together the orange and lemon juice, honey, cinnamon, and salt.

  3. Gradually whisk in the olive oil in a thin stream.
  4. Pour the dressing in the bowl and toss to combine.
  5. Taste and adjust for salt.
  6. Let it sit at room temperature for flavors to mingle.
  7. Add walnuts and garnish with pomegranate seeds.

Recipe Notes

Make ahead: Kamut berries can be made ahead of time and chilled.

You can use 1 1/2 cups of farro, spelt, or hard or soft wheat berries for a substitute.

 

As I cook the Kamut berries, it’s important to taste as you go, for the temperature of your flame will vary. The grain may take longer or shorter time to cook. You want it soft, but not mushy.

Enjoy!

Mary

 

 

 

 

 

 

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Eat From Your Garden…

by Mary Papoulias-Platis

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Walking through my garden this morning, I stopped to see it’s beauty and smell my warm herbs as they bathed in the morning sun. I ran in to grab my camera for my Monday post and thought wouldn’t it be great if everyone had access to a garden for a Meatless Monday dinner and  actually Eat from your Garden.

fresh tomatoes

So I wanted to capture this feeling I had and share it with you today. What a simple concept but such a hard one to achieve if you don’t have the money to buy pots and soil, or the town you live in doesn’t permit front-yard gardens.  Community gardens are sprouting up everywhere across the U.S.  Try and find one and plant your own patch of herbs and vegetables, and together we can share and enjoy the love for gardening. You may want to try the American Community Garden Association for a garden near you.

And for Meatless Monday, select a grain, add olive oil to your pan and a little garlic, saute your greens, herbs and add your cooked grain. Simple and delicious.

These grains I chose today are nutritious and easy to prepare. Kamut, Spelt, and Bulghar, make great summer dishes.

This is my rainbow chard from my garden and I love to saute these and add them to any salad or as a side dish.

Greek Basil has become my all-time favorite herb to grow in my garden. So spicy with a cinnamon flavor.

For that special ice tea try lemon-herbs in your garden such as this one…lemon balm.

My lettuces are coming in and I’m so excited to have a fresh salad every evening for dinner.

A couple of my herbs I grow is an Italian small leaf basil and thyme .

Squash blossoms are a Greek  specialty and are stuffed and served in the summer-time all over Greece.

If you grow your flowers organically, you can throw them in your salads and dishes. They have a floral -peppery taste to them.

Recipes for Meatless Mondays, Grains, and Farmer’s Market Recipes can be found on my site.

 

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True Food Kitchen Opens in San Diego

by Mary Papoulias-Platis

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It couldn’t have been a more perfect summer night this last Friday in San Diego, while sitting with two of my favorite people, Bridget and Katherine Bueche during a special event at the new True Food Kitchen in Fashion Valley. I was a special guest of Bridget’s from Fixtures for Living and her daughter Katherine. I had no expectations since I hadn’t been to the other two locations in Santa Monica and Newport Beach. We had a richly-inspiring meal and evening under the stars as we sipped freshly-squeezed fruit drinks and devoured clean, fresh, and healthful appetizers, main entrees, and desserts!

Their motto: True Food Kitchen partners with local produce, meat and seafood vendors in each of the communities they serve…

All dishes at True Food Kitchen are consistent with Dr. Andrew Weil’s “Anti-Inflammatory Diet for Optimum Health“.

Throughout the restaurant, they have prepping food stations where chefs are preparing appetizers and sides directly in front of their guests. They welcome you to walk around and view these stations.

Here the chefs were preparing and cleaning the fresh greens to be applied to a fresh roll of some kind. It’s pretty awesome to see your food being assembled right before you.

Of the many drinks offered that evening I had the watermelon mojito, with the scent of fresh mint and herbs. It was so refreshing and delicious!

This is their bar display of tantalizing fruits and vegetables ready to adorn your drinks or to be freshly juiced!

The outdoor patio had a station with this gorgeous centerpiece made from a variety of cactus surrounded by small bites for the evening guests to enjoy. You also have a choice of outside seating around the modern designed fire pit or along the bar with big-screen T.V.’s showcasing San Diego sports teams.

If you love to garden everywhere you walk within the patio or inside the restaurant you smell garden fresh herbs in white-washed tubs, vegetable planters on the walls, and an antique  wall unit stuffed freshly-picked vegetables and fruit, surrounding the private room for meeting and private parties.

The first appetizer we chose was the “Albacore Sashimi” with radish and snow peas. Not only was it visually appealing but the fish was smooth and fresh with a kick from the radish. A must order if you visit.

So delicious, the Red-Chili Shrimp was mildly spicy with all these beautiful green vegetables wrapped around the sesame noodles.

Here was the show-stopper of all entrees!  The “Grilled Steelhead Salmon” was perfectly cooked with a dollop of black quinoa and preserved lemon salad. A hit!

 For dessert the “Lemon Tart” with Strawberries and Coconut Cream – a perfect marriage of flavors!
(sorry about the pic, but it was so good I forgot to snap a picture when it arrived)

 The “Flourless Chocolate cake with Vanilla Cream and Caramel” was the exquisite ending to an unforgettable dinner at True!

  Make reservations and be ready for a uniquely-enjoyable food experience in San Diego!

I’m not a restaurant reviewer by any means or a professional photographer, obviously by these shots! But, I truly believe in this restaurant’s concept and  food that I couldn’t pass up the opportunity to introduce you to a fine establishment for all of you to enjoy in San Diego.

 

 

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Happy Fourth of July America!

by Mary Papoulias-Platis

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Happy Fourth of July to All!

This is a crazy late night project when you’re close to the finish line of  24 days of the San Diego County Fair!

 After baking 50 pans of baklava and spanokopita for all the fair-goers this year I needed a creative escape!

So, I thought I would turn phyllo into art~

 It’s my way of thanking all of my followers and wishing them a glorious Fourth of July!

 

 

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Quinoa with Wild Rice and Cherries

by Mary Papoulias-Platis

http://smitorchards.com/, http://www.calcherry.com/

It’s cherry season at the farmer’s market ! This dish Quinoa with Wild Rice was inspired from the freshly displayed cherries at the Smit Orchards stand at the Encinitas Farmer’s Market. When I shop for the following week’s recipe, I shop ahead, look at what’s in season and think about the group I’m cooking for. So, this week I was hoping to find a fruit that’s in season that I could add to quinoa for a gluten-free recipe, as well as a healthy summer salad.  For the summer season keep this salad in mind, for it can be doubled for a large crowd, and it’s light and perfect for those hot summer days!

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Quinoa with Wild Rice and Cherries

Quinoa is a staple in my family and this summer version is perfect for outdoor entertaining.
Course Side dish or Main
Cuisine California Greek
Keyword cherries, quinoa, wild rice
Author Eating Well Magazine

Ingredients

  • 3/4 cup wild rice
  • 1/2 cup quinoa
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups pitted, halved fresh sweet cherries
  • 3/4 cup diced feta cheese
  • 2 stalks celery, diced
  • 1/2 cup pecans, toasted

Instructions

  1. Bring a large saucepan of water to a boil over high heat.
  2. Add wild rice and cook for 30 minutes.
  3. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes.
  4. Drain and rinse with cold water until cool to touch. Drain well.

  5. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl.

  6. Add the rice, quinoa, cherries, celery, cheese and pecans and toss to combine.

  7. Serve at room temperature or cold.

California cherries can be found for a short time now at your local farmer’s markets. We are fortunate to have Smit Orchards in our area, but check with your local market for  your sources. Cherries come in many varieties and it would be pretty to buy two different colors for this salad recipe. There are two main groups of cherries the sweet and sour. The larger of the two are the firm heart-shaped sweet cherries, which can be eaten fresh or cooked. The most popular are the from the dark red to purplish – the Bing, Lambert, and the Tartarian  to the golden and red -blush the Royal-Ann. Sour cherries are smaller, softer and more globular than the sweet cherry. The bestselling cherry is the bright red early Richmond and Montmorency.

Cherries are said to date back as far as 300B.C. and got their name from  a town in Turkey called Cerasus. Cherries do not improve once they are harvested, so they must be picked ripe and fragile. Most sweet cherries grown in the United States are sold fresh, but far more sour cherries are grown, and most of these are processed. Cherries are prized not only for their flavor, but for their color. Their red varieties are an excellent source of phenolic antioxidants. To read more about the nutritional benefits of cherries check  the California Cherry Board website.

You may also enjoy:

Simple Cherry Salsa Dip

Cornish Game Hens with Sour Cherry Preserves

Greek Cherry Phyllo Strudel

Enjoy the Season,

Mary 

 

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