Grilled Artichokes with Roasted Striped Beets

by Mary Papoulias-Platis

Post image for Grilled Artichokes with Roasted Striped Beets

It’s grilling season, and this combination of artichokes and beets, make a refreshing vegetable kabob. Many times when I visit the weekly Farmers Markets, I’m looking for what’s in season to be added to our menu. I’ll pick up fresh seasonal vegetables to take home and create a simple dish, with the addition of a protein. These beets are small and rainbow in color, so they cook up quickly. If using red beets also look for smaller ones for fast cooking. I added radishes, which are a Greek favorite, but you can add squash, small tomatoes, red onions, or whatever you find at the market!

A Few Artichokes Facts:

Fresh Artichokes

The globe artichoke, also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom.

 

Inside an artichoke

Make sure you clean the inside of the artichoke, where the hairy thistle is. Use a spoon to gently remove it. If you boiling the whole artichoke, I tend to clean the thistle afterwards because it’s easier to remove once cooked.

Print

Grilled Artichokes, Roasted Striped Beets with Rainbow Radishes

Ka-bob style grilled artichokes and radishes for an easy outdoor side.
Course Appetizer
Cuisine Greek
Keyword appetizer, artichokes, california greek, grilled
Author Mary Papoulias-Platis

Ingredients

  • 4 beets, washed and roasted whole
  • 4 small artichokes, cooked and cleaned
  • 2-3 radishes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 2-3 leaves of parsley, finely chopped

Instructions

  1. Wrap the un-peeled beets in foil and roast in an 350 degree oven for 30-40 minutes until soft.
  2. Peel while still warm, and slice into quarters. Set-aside.
  3. Place artichokes in a pot of boiling water, and cook for 35-45 minutes until knife can be pierced easily in the stem.
  4. peel away all the leaves, remove the center carefully not to break the artichoke. Trim all around any rough outer-skin. Cut in half and set-aside.
  5. Wash and cut radishes in half.
  6. Skewer the cooked beets, radish, and cooked artichoke. Lightly oil the BBQ and cook the skewers for 2-3 minutes on each side.
  7. Sprinkle with fresh parsley, olive oil, and salt and pepper.
  8. Drizzle with balsamic vinegar. Serve warm.

Recipe Notes

BBQ techniques: I often BBQ the vegetables separate in a special grill pan, or on a greased foil sheet so the skewers don't burn.
Then, I take the separate pieces and place them on the skewer.

I love artichokes and they can be prepared in many different ways. The Greeks cannot wait for the first arrival of artichokes at the their farmer’s markets!

Thyme Infused Artichokes with Pesto

Lamb Stew with Artichokes

Greek Braised Chicken with Artichokes 

 

 

 

 

 

 

{ 1 comment }

The R.S.F. Farmers Market – What I Brought Home!

by Mary Papoulias-Platis

As you visit the many markets in your town, I almost can guarantee to you, that every time you shop at one, you will be welcomed with big smiles and friendly faces. Each morning their greetings, bring a special welcome to each and every visitor.  The RSF Farmers Market is open every Sunday, showing the community how important it is to buy locally, and develop relationships with nearby farmers and purveyors.  I don’t need to label these pictures because they tell their own story!

 

Fresh cherries and white peaches overflowing in the bins at  Smit Orchards.

Hot Kona coffee and many more varieties welcome you as you arrive at the market, from Great Coffee Makes Me Smile.

 

Wild but delicious, Bitchin’ Sauce offers many flavors to choose from- and all handmade from a local family.

Lavender permeated the air as I walked by this beautiful stand from the French Garden Shoppe.

Homemade Paella awaits you for take home or for a quick sit down lunch at the market.

Sage Mountain’s display of seasonal vegetables is breathtakingly beautiful! I chose greens, fresh garlic,beets, carrots, and kale.

Smit Orchards also had available early white peaches and apricots, so yummy!

And last but not least, fresh pasta from Lisko Artisan Deli! I couldn’t resists! I bought the garlic herb fettecine.

Dig his SMILE!

There are many other vendors at the market: I’ll catch them next time

Pangea Tea Company

Johann’s Bakery

Bella Vado

Wandering Lily

Archi’s Acres

{ 0 comments }

A Terrific Day at Our Culinary Open House

by Mary Papoulias-Platis

On Tuesday, I had the opportunity to showcase my culinary kitchen and introduce three  fantastic new guests and vendors to the garden club and community. Everyone who attended, admired this blue-inspired tablescape from our designer J.R.  His unique collection of English garden roses, fruit, and vegetables in his  flower demonstration were breathtaking. Many thanks to Temecula Olive Oil Company for coming out for a unique tasting experience, Suzie’s Farm for their bountiful vegetable C.S.A. box, Edible  for their generosity for supplying their magazine, and Wendy Woolf for her informative presentation on the benefits of having a C.S.A. box.

 

 

Here we are at the beginning of the presentation with, our floral designer J.R.,  the President of the Garden Club, Helen Dizio, and myself.



The garden display from  J.R. Designs with his private collection of nature-inspired china, blue and white containers, and an antique three tiered rose arrangement.

A few of the appetizers for our guests.



Suzie’s Farm display of one of the C.S.A. boxes they donated for our guests to view for our Open House.  For more information about Suzie’s Farm :http://bit.ly/a5hzFG

 


I was just beginning my demonstration on phyllo, and talking about quick tips on setting up.

 


Our guests enjoying the appetizers and class.

 Steve DiZio, our club director working on his first attempt at a tiropeta!


One of the club members, Janet Christ brushing her phyllo with butter!

Our Special Guest Wendy Woolf,  presenting the C.S.A. box from Suzie’s Farm, and the difference it has made in her life.

Edible magazines for our guests to enjoy!  For more information about Edible Magazine: http://bit.ly/3Ji6ld
Catherine, one of the owners of the Temecula Olive Oil Company during her presentation and olive oil tasting. For more information about Temecula Olive Oil.: temeculaoliveoil.com



Watermelon slices with local honey, one of our desserts we offered our guests.

 

 



Here’s J.R. enjoying his presentation and showing our guests how to build a centerpiece for you table from garden flowers.

{ 1 comment }

My Sunday Visit to the Leucadia Farmers Market

by Mary Papoulias-Platis

Welcome to the farmer’s market in Leucadia, in San Diego County. You can shop locally and pick up events such as this one to attend. Dirty Hands = Sexy Hands!  Weed dating is a new form of meeting singles in a farm setting. Apparently, you come down to the farmer’s market and farm and help hand-pick weeds and rotate among the fields every so often so you can introduce yourself to several singles in an afternoon. I couldn’t resist taking this photo and spreading this new dating option!

Sunday’s are always set aside for browsing through the sea-side market in Leucadia located along the coast of San Diego. Many markets are along main streets, but this market in located  in a near-by elementary school playground. Local vendors stretched out among the vast lawn area, are displaying fresh products and anticipate the arrival of their dedicated buyers. This fabulous setting allows visitors to sit and enjoy an early lunch in the sun while sitting on the old  cafeteria styled bench listening to great local music.

Above are large global striped beets from Suzie’s Farm, definetly my inspiration for my next post. Maybe, I’ll make a refreshing Spring salad, it all depends on what I find today.

 

In season now are these juicy ruby- colored blood oranges. Perfect for my beet salad today.  The vendor for these beauties is Smit Orchards.

 

Freshly picked herbs are available at almost every stand here in Leucadia. Today’s purchase included mint, dill, and parsley for my salad.

 

My husband came along today and look was on his mind, homemade pasta!

 

Kalamata, rosemary, cherry pecan, sunflower flax, focaccia, semolina jalapeno cheddar, asiago cheese, and many more available from Belen Artisan Bakers.

 

And you can’t leave the market without taking a few moments to listen to inspiring local bands and sing along to a couple of fun tunes!

 

{ 1 comment }

Holy Saturday at St. Constantine and Helen

by Mary Papoulias-Platis

Post image for Holy Saturday at St. Constantine and Helen

Holy Saturday is a day of expectation. The bread is baked with red eggs which symbolizes the blood of Christ as well as new life. The magesrista, a lamb soup is prepared for the midnight dinner often made from the lamb’s entrails. On Holy Saturday the Resurrection mass takes place. At 11:40 all lights are put out and candles extinguished as the priests appears at the royal door of the sanctuary with the new Easter flame, a triple candle. From this candle the congregation’s candle are lit. Many churches start a procession outside as midnight approaches, singing ” Christos Anesti” Christ has risen, and the response ” Alithos Anesti“, Truly He is Risen. Once midnight has approached everyone enters the church again for the remaining service. The church is draped in white. The priest has his white vespers on, the Easter lilies are welcoming Spring, and the red-dyed eggs are ready to be passed out and eaten, breaking the lenten fast. Many people stay for communion late into the evening, looking forward to the late night meal. The ceremony of lighting the candles is the most significant moment of the year. The congregation carefully take their lighted candles with the holy light of the Resurrection home with them. Before entering their homes they make a cross with the smoke of the candle on top of the door, they light their icon, and try to keep the light burning all year long.

{ 1 comment }

Good Friday Services at St. Constantine and Helen in Cardiff “Megali Paraskevi”

by Mary Papoulias-Platis

Post image for Good Friday Services at St. Constantine and Helen in Cardiff “Megali Paraskevi”

Good Friday is a day of mourning. The traditional food is boiled vegetable and lentil soup. On this day Orthodox believers continue fasting eliminating milk, cheese, and yogurt as well as all meat products from their diet. Many followers practice fasting for 40 days, mostly eating a vegan diet. Today, most families sustain from animal products the week leading up to Easter. Traditional services are held every night during Easter.  Many attend the Vesper evening, a long service representing Christ’s  funeral, which is Good Friday.

DSC_0293

 


As you enter the church the icons are present for lighting of the candles.


The church has the large cross present representing the death of Christ. The burial is represented by the epitaphio- the holy tomb.
It is carried outside in a  procession followed by the cantors, the choir, the clergy, the altar boys, and the church’s congregation holding lighted candles as they walk around the church singing hymns.   

The holy tomb  is held high for all to walk under and back into the church.


The evening continues with solemn music as the service comes to an end. Spring is in the air, and the Greeks worldwide are preparing to celebrate their pascha or Greek Orthodox Easter.

{ 0 comments }

Greek Easter Cookies Koulouria

by Mary Papoulias-Platis

Post image for Greek Easter Cookies Koulouria

Buttery and deliciously fragrant, these Greek Easter Cookies “Koulouria” are expected to be on the table every year during Easter.  I put aside a day to prepare these only because this is an old family recipe that requires a large bowl and a uniquely way of mixing the ingredients together. The reason they are so soft and light is because the dough is hand mixed until it’s the right consistency. I add a little bit of orange zest to mine, for that California twist!  This recipe has been handed down to me from my Aunt Liza and Mother, watching them for years molding these cookies with their beautiful hands. These cookies can be wrapped up tightly for a dip in your favorite cup of coffee or milk! There are many other desserts that we indulge in during the holidays such as Melomakarona, and Baklava.

Greek Easter Cookies

Print

Greek Easter Cookies "Kouroulia"

Make these traditional Greek Easter cookies and enjoy with a cup of coffee or one tall glass of milk! 

Course Dessert
Cuisine Greek
Keyword cookies
Author Mary Papoulias-Platis

Ingredients

  • 2 boxes (4 lbs) Cake Flour (1 1/2 - 1 3/4) boxes
  • 1 pound powdered sugar
  • 1 pound sweet butter,softened
  • 1 cup half and half cream
  • 6 teaspoons baking powder
  • 1 teaspoon baking soda
  • 8 eggs separated
  • 2 teaspoons vanilla
  • 1 tablespoon orange zest
  • Juice of one orange
  • 1 teaspoon water
  • 2 egg yolks

Instructions

  1. In a mixer or with a hand mixer, add softened butter and beat on medium until light in color. Place in a large mixing bowl.

  2. Clean the mixer bowl , add eggs yolks and powdered sugar and beat until smooth.

  3. Add beaten sugar mixture to the butter mixture, and mix by hand until thoroughly blended.

  4. Clean mixer bowl once again, add the egg whites and beat until stiff. Leave in bowl. Set aside.

  5. In a cup, add 1 teaspoon of baking soda. Add the orange juice and while mixing together add to the large bowl. Mix into batter with hands.

  6. Add the cream, vanilla, and orange zest and blend into the batter. Add the baking powder and blend again with hands.

  7. Add the egg whites to the batter, slowly mix with hands until incorporated.

  8. Now slowly, add the first box of cake flour and mix with one hand as you blend. Continue adding half of the second box and blend. If it pulls away from the bowl as you blend, you may stop. If not, continue to add until the batter is pulling away from the bowl.  If you can, form the cookie from the dough, if not add the rest of the box.

  9. To form the dough into a ring, pull off a small ball of dough, roll into a long rope and for a circle, pinch the ends together. Place on buttered sheet pan. 

    To form a twisted cookie: Pinch a large ball and roll out  and twist as you would do with a knot.

  10. Beat the eggs and water together in a small bowl, and brush lightly on to the  tops of the cookies.

  11. Pre-heat the oven to 350 degrees. Bake the cookies for 15-20 minutes until the bottom of the cookies are slightly brown.

  12. Recipe can be cut in half.

Rope shapes Greek cookies

Koulouria can be shaped in circles or fancy braids such as these! If you find this recipe makes a large batch, you can halve it and freeze the dough not needed and bake another day.

You may want to add these to your recipe box as well!

Chocolate Baklava

Chocolate Baklava

Melomakarona Greek Honey Cookies

Melomakarona Honey Drenched Spice Cookies

Happy Easter! Kalo Pashca!

{ 3 comments }

Eggstraordinary Greek Easter Eggs!

by Mary Papoulias-Platis

Post image for Eggstraordinary Greek Easter Eggs!

Greek Easter tradition is filled with wonderful Spring foods such as lamb, artichokes, fava beans, soups, and red eggs!  The egg denotes wealth, fertility of summer, and above all JOY. Symbolizing the resurrection of Christ, the eggs are brightly colored red. Traditionally, the eggs are colored on Holy Thursday. On Easter Sunday, the families hold their red-colored eggs with the pointed end outward, and greet each other with a hit, while saying ” Christ Has Risen” A simple recipe that is commonly used. But, look for directions on the back of package because they are different with each company.

Displayed Greek Easter Eggs

Here are a few tips to remember when dying eggs.

  • You can use white or brown eggs in this recipe.
  • Wash and dry your eggs before using.
  • Use a large pot with cold water.
  • Boil the eggs first!
  • When adding the dye don’t forget the vinegar.
  • Remove the eggs with a utensil with holes, no dripping.
  • Place back in the egg container to dry.
  • Apply EVOO with a paper towel to shine your eggs.
Print

Eggstraordinary Greek Easter Eggs!

Every package has their own set of instructions, please follow the package directions.
Course Eggs
Cuisine Greek
Author Mary Papoulias-Platis

Ingredients

  • 50 eggs or according to package instructions
  • Greek Red Dye
  • 1 cup of vinegar
  • 1/2 cup oil

Instructions

For 50 eggs or Package Instructions (see note)

  1. Wash eggs thoroughly.
  2. Simmer for 10-15 minutes.
  3. Once the eggs are boiled, leave them to room temperature.
  4. Dilute dye in a cup of water.
  5. Add dye and 1 cup of vinegar to the eggs.
  6. Let them soak until a become deep red.
  7. Remove and let them dry.
  8. Using a paper towel add a little of the oil and rub the eggs gently until shiny. Being careful not to remove dye.

Recipe Notes

The Greek egg dye packages have various amounts of eggs to be used in the recipe.
You can use less amount of eggs to dye. Make the dye according to the instructions -you will just have extra dye left over.

You have two methods for dying your eggs.

  1. You can use the package found online, or use the natural method of using red onion skins or beets.
  2. You may get a less bright color on your eggs, but it will eliminate the red food dye.

Here is an example of the package for your red dye. There are many more companies online.

Greek Red Food Dye

Look for these at your Greek markets or online. You may also enjoy these other Easter recipes:

Enjoy Greek koulouria with your red-dyed eggs for the holidays.

Recipe for the Greek Easter Cookies can be found on my site.

Happy Easter and Kalo Paska!

 

{ 8 comments }

Easy Greek Pita Pizzas

by Mary Papoulias-Platis

Post image for Easy Greek Pita Pizzas

I love pizzas and always need a quick snack or dinner for the family on weeknights. When in a hurry, keep frozen whole wheat pita, feta cheese and a sauce on hand for your pizzas. Pita does freeze well, but defrost by keeping it out for a couple of hours or in the refrigerator overnight. When shopping, remember to bring home a full pantry selection of bottles sauces, dried oregano, basil, and cheeses for the toppings. The key to this quick dish is to have strong flavors available for a fulfilling meal. Add a punch of flavor by using hummus or pesto as the first layer. When adding a fresh herb or dry, keep it as a topping and sprinkle on top. Feel free to substitute any cheeses, most Greek cheeses can be found in your deli section of your market. Keep an eye out for a European market in your neighborhood for a fine selection of Greek cheeses. Parmesan or rigotta makes a good substitute to these pizzas.

When looking for ingredients keep these few suggestions in mind:

  • Look for a good source for fresh pitas, your farmer’s market, a local bakery, or a middle-eastern store.
  • Buy your feta fresh but make sure it’s in a container with a brine. Never pre-crumbled.
  • Always add fresh ingredients such a tomatoes, roasted bell peppers, grilled vegetables.
  • Lastly, add a punch of flavor, such as olives, capers, pickled onions.

Greek Mint Pesto Pizzza

Three Cheese Pita Pizza

The three- cheese pizza doesn’t require a host of ingredients, but the cheeses must be fresh and quite different in texture. Some of the cheeses can be grated, torn apart, or used as is and just dropped on top with a large  spoon. Add the topping can vary but keep in mind the cheeses have a strong flavor impact, so be simple on the topping; such as a light peach or apricot  preserve, a creamy dressing, or herbal sauce.

Print

Fast and Easy Greek Pita Pizza

Try these pizzas for a quick dinner. Serve with a Greek salad and you have a complete meal. Greek cheeses can be found in the deli section of your market. One package of 6 pitas will do for ths recipe.
Course Side or Main
Cuisine Greek
Keyword cheese, feta, olives, pesto, pizza
Author Mary Papoulias-Platis

Ingredients

Three-Greek Cheese Pizza

  • 1 cup grated myzithra cheese
  • 1 cup crumbled feta
  • 1/2 pound of halloumi, thinly sliced
  • Olive oil
  • Honey for topping
  • 6 Greek pita breads

Homemade Pesto

  • You can use mint, which I prefer, basil or parsley
  • 2 cups mint, or parsley or basil
  • 3 garlic cloves
  • 1/2 cup walnuts
  • 1/2 cup mizithra or parmesan cheese
  • 1/2 cup olive oil

Mint-Pesto Pizza

  • 2-3 tomatoes, thinly sliced
  • 1/2 cup sliced Kalamata olives
  • 1 cup crumbled feta
  • extra virgin olive oil

Instructions

Three Cheese Pizza Directions

  1. Place the pita on a cookie sheet and drizzle with extra-virgin olive oil.
  2. Place the halloumi in thin slices to cover the pita. Add feta, then mizithra.
  3. Drizzle with honey and bake in the oven until melted.

Mint-Pesto Pizza and Topping

Mint-Pesto Topping

  1. Place mint, cloves , walnuts, and cheese in food processor and blend until fine.

  2. Slowly, while machine is running drizzle in olive oil until smooth.

Mint-Pesto Pizza

  1. Place pita on a cookie sheet or sheet pan and add a thin layer of pesto on the pitas.
  2. Add thin slices of tomato.
  3. Cover with olives and feta.
  4. Bake in the oven on 350 degrees for 10-15 minutes until melted.
  5. You can microwave the pizzas, for 1-2 minutes. (The crust will be soft)

Need other fast and easy dinners, here are a few below you can add to your weekly list.

Greek Potato Salad with Feta and Mint

Greek Spinach and Rice Spanakorizo

Cold Greek Orzo Summer Salad

 

 

{ 0 comments }

← Previous Entries

Next Entries →