Hot fun in the summertime…
That’s when I had most of my fun back…
High, high, high, then…
Them summer days,
Them summer days, those summer days…
Out of school,yeah
County fair in the country sun,
And everything, it’s true,
Ooh, yeah, yeah
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Everyday as I wander through my garden, and I’m actually scared to look at my cucumber vines! Why? Well, among the twisted mangled leaves lay a newly crop of ready to pick ripe cucumbers . Now, what? Instead of your typical cucumber salad, I played around with a cold soup for these haunting hot days we have been having. A no- cook, no BBQ recipe. Fast and easy. I love topping my soups with something delicious and fast so I chose fresh tomatoes and my “fav” an avocado and a dollop of Greek yogurt in the center, which makes me happy after a long day in the garden. Use any combinations you want for topping, but keep it light and fresh. And you can omit the yogurt or sub in sour cream. Don’t forget the Greek basil, parsley, or dill on top. You can serve this soup at an outdoor party but keep the yogurt chilled on the side.
Gather all your ingredients before starting, this is called “mise en place”, everything in place.
Use a blender or food processor and combine until smooth. Make sure you taste it with a clean spoon before going on to the next step.
Add the yogurt and whisk until blended. Add the seasonings.
Serve with toppings of your choice.
You may also like my other soup favorites:
Chilled Cucumber Soup with Avocado, Tomato and Basil
Gazpacho Soup with Oranges and Avocado
Enjoy your warm summer days, I’ll be in the garden!
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Recently, as I traveled to Santa Barbara, I had a free Saturday to wonder around and explore the city. I decided to treat myself to the local farmers market here in town. This market was bustling by the time I arrived and as I glanced down the rows of the various farmers and vendors I became overwhelmed, as well as excited to dive right in. There were flowers, olive and walnut oils, fresh jams, orange-blossom honey, beautiful ripe melons, mushrooms, berries, savory herbs, fresh picked eggs, and a bountiful selection of vegetables, I could hardly stand it! If you’re passing through or stopping in for a visit to this quaint town, this farmers market is worth the visit! This one is on Saturday morning, in the downtown area, on the corner of Santa Barbara and Cota -8:30-1:00p.m. And don’t forget to pick up a recent copy of Santa Barbara Edible.
Enjoy the pictures, they can stand alone, they are so beautiful!
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This last weekend I had the pleasure of visiting the Santa Barbara’s Greek Festival, located in a quiet and beautiful tree-lined park in town, called Oak Park. As we approached the area the tantalizing smells of Greek BBQ were surrounding the air all around us as we entered the park. Hundreds of people lined up for their famous Gyros for an afternoon lunch as children played in the nearby grassy area. This is off grounds from the church with sprawling green areas and plenty of entertaining for the entire family. If you are visiting coastal California, don’t miss this beautiful town.
The pastry selection was unbelievable, from my favorite cookie the melomakarina (honey-soaked) to the most popular the baklava. Something for everyone!
The dance groups performed throughout the day on the center stage. The costumes swayed with the music as everyone gathered to listen and watch on as they performed traditional dances from Greece.
What I did enjoy was the park setting, and all the vendors, from the Greek jewerly to colorful clothing, and the many others who came out to support this church fund-raiser.
You can never be without money here!
Everyone in the the parish are involved in the festival and these ladies are preparing a very important drink- Traditional Greek coffee!
I love to capture people enjoying themselves and relaxing, as these two men are doing.
And you can’t leave without taking home delicious pastries for tomorrow’s breakfast!
This festival was enjoyed by all, and this should not be missed next year as you visit Santa Barbara!
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This week in my C.S.A. box I received so many delicious vegetables, and it made me think back to my mother’s roasted vegetables dish she made for us during the Spring. I thought I would try my hand at re-creating her dish in my kitchen from my abundance of vegetables from my garden boxes. Basically, it’s whatever you have on hand, and what your garden is producing. Every year I plan out my garden keeping in mind the vegetables I use daily in my Greek dishes. Many of the Spring and Summer plants are available at your local garden centers. Eggplant, zucchini, potatoes, onions, garlic, bell peppers, and green beans are the basic ingredients I use in this dish. The list of vegetables can vary so select your favorite ones, and try this easy and quick dish for dinner tonight. This makes a great side for your main dish. Serve with rustic bread, and a glass of wine.
In a 13x11 medium glass or metal pan, add 2-3 teaspoons of olive oil onto the bottom.
Add sliced potatoes, onion and garlic cloves to the pan. Sprinkle with salt and pepper.
Add all the vegetables, herbs, tomatoes or tomato sauce. Add salt and pepper. Add 1/2 cup water over the top.
Cover with parchment then foil, and bake in a 375 degree oven for 45 minutes.
Remove foil and paper and bake for 15 minutes until vegetables are lightly brown. Test the potatoes for doneness.
Sprinkle with olive oil and serve.
I do plant many herbs in my garden that can enhance this dish with fresh flavors from parsley, basil and oregano. Herbs are easy to grow from seed. I just plant them randomly throughout my beds, and this will guarantee you have herbs all season long. When buying herbs, I do look for organic seeds. Renee Garden Seeds is one of my favorite nursery to purchase from. I also have a tendency to drive quite a distance to Plant Depo in San Juan Caspistrano. They have the largest selection of vegetable and herbs for home gardens.
You may also enjoy:
Greek Roasted Potatoes with Gremolata Sauce
Cauliflower Braised in Tomato Kounoupidi Kapama
Enjoy the summer season,
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TIME TO THINK GREEN…USING FRESH HERBS TO BRIGHTEN YOUR DISHES
Wednesday, July 20th
11:00-2:00
Why not use fresh herbs instead of dried? You will learn all about fresh herbs, how to store them, prepare them, and grow them in your garden.
Today you will also be participating with me in a tasting and an exciting hands-on experience in the kitchen.
We will be preparing the following menu:
A free herb will be your gift as a thank-you for the preparation of this delicious lunch.
You will also receive a packet with all the recipes.
Bring an apron if you wish to participate.
I HOPE TO SEE YOU IN THE KITCHEN!
Mary
Cost: $ 59.00
TO REGISTER FOR THE CLASS CLICK BELOW:
http://events.constantcontact.com/register/event?llr=e5kitjfab&oeidk=a07e4ahn04ya15191ed
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I love arugula! So when I shop the local farmers market I look for the freshest greens for my salads. For this recipe I chose the smallest variety, and came home to make a fresh salad with all that I had purchased. Fava beans were on my mind and now in season. My mother made a traditional recipe made with artichokes, and she would stew them, and they were delicious! But, I wanted something fresh and new. I decided on Italian fresh basil from my garden, and round yellow squash from my CSA box. You can substitute frozen fava beans and artichokes from the jar.
Serves 4
1 pound fresh fava beans or 1/2 pound frozen, shelled
1 jar artichokes in water or 1/2 pound frozen
2 squash, sliced
1 onion, chopped
1/2 cup fresh basil, torn in small pieces
1/2 cup fresh parsley, chopped
Juice of one lemon
2 tablespoons olive oil
salt and pepper
1/4 cup Parmesan cheese, shaved
Sprinkling of balsamic vinegar and olive oil
Fresh Fava Beans: Remove the beans from the pods. Boil water in a small pan and blanch the beans for 1 minute.Remove and cool.
Peel outer skin from the bean.
In a skillet place the olive oil in the pan and saute the onions until soft.
Add the fava beans, artichokes, squash, salt and pepper, parsley and 1/2 cup water. Simmer until the beans are tender.
Remove from the heat and add the basil and lemon juice.
Place the arugula on each individual plate and add the warm vegetables evenly on top.
Add the cheese and a splash of balsamic, and a drizzle of olive oil on each plate.
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Enjoy this peek into the new Whole Foods in Encinitas, located along the coast on the scenic Highway 101.
Below the store, there’s ample parking for shoppers so do take advantage of the free 2 hour parking limit since parking is limited on the main street.
The best way to describe this store and its feel when you walk in, is a friendly and warm beach environment with many options for take out if you’re on your way to the park or beach with your friends and family. It has been designed with a rustic look, with crates, murals, sunny open windows, for a casual lay-back shopping experience for their coastal setting.
For more information: http://wholefoodsmarket.com/stores/encinitas/
The store officially opens Wednesday, June 29 th with a Bread Breaking ceremony.
I took a tour of the new store on Sunday, and here the fish department manager is explaining how Whole Foods will be stocking their case with fish. They will be carrying fish from our local Catalina Offshore business in Point Loma. http://www.catalinaop.com/ Take a look at the beautiful art work above. Throughout the store it has a very colorful appealing look to it with beautiful displays of local artwork.
On to the chicken and meat counter. Here they have painted a mural of their animal welfare rating system. One step in the right direction.
Here is the future meat counter, and in the back is the owner of Mary’s Chickens. http://www.maryschickens.com/
In the deli area they will feature a fresh sushi counter along with a fresh pizzas, sandwiches and paninis.
They will have two salad bars, one with organic vegetables, and special priced salads every Wednesdays for $5.99.
A fair-trade coffee bar for your choice of flavored blends.
A juice bar with blended drinks and your choice of several vegi green drinks, fresh smoothies, flavored gelatos and chocolates.
They will offer a pastry counter, gluten-free products, as well as custom cakes!
You must visit and take a look at this special beach-side store for its uniqueness in products and store design.
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We have been selling Greek Salad Horiatiki, for over 30 years with our catering company. On our trip to Greece in October, I ate their delicious salads everywhere I traveled- city to city. The traditional salad is made without lettuce. In all of our businesses we decided to replace the lettuce version with this recipe from our homeland, to recreate the real Horiatiki Greek Salad. Fresh tomatoes are a must, salty Greek Kalamata olives, crispy cold cucumber slices, and a big slab of Greek feta cheese on top. Add a little drizzle of extra virgin olive oil and your set. You cannot ask for more than that!
Try and use a good-quality feta. Here are a few of my favorites; Dodoni and Costco.
Add the peppers, cucumber, onion, and olives.
Sprinkle with salt and pepper
For an American-Greek style salad, just add lettuce.
Whichever one you decide to choose, they both make great salads.
Enjoy your Greek Salad!
Mary
Try my other Greek- Inspired Salads:
My Greek Lentil and Mint Salad
Greek Chopped Cauliflower Salad
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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!
More information can be found on our website: Ethos Culinary.
