California Greek Girl

Rancho Santa Fe Farmers’ Market : Quinoa Cooking Demonstration

by Mary Papoulias-Platis

This Sunday I had the opportunity to teach about seeds and grains at the local Rancho Santa Fe Farmers’ Market. My theme today was “quinoa”. A seed from South America with 8-amino acids, with iron and fiber! This seed is referred to as having the highest amount of protein. I had three different dishes to showcase with this seed; stuffed cabbage with quinoa was served with a yogurt sauce, a roasted root-vegetable and mushroom quinoa hash, and a fresh market basil-vegetable quinoa salad. For a sweet, I had an apricot-nut and quinoa cookie.

It was a beautiful morning with lovely music, and many pleasant happy vendors, coming out to sell their products. There’ s a special feeling when you arrive at the market early and watch as everyone sets up their tent, in preparation for the opening. The event couldn’t have happened without the help of the following list of vendors who contributed to my open-air cooking demo. I was able to walk around the market and pick out fresh vegetables, mushrooms, olive oil, herbs, and feta cheese from the various booths and incorporate them in my dish. During the event I had several questions about quinoa and I would like to share them with you in a quinoa post in a few days, and how beneficial eating quinoa can be to you and your family.

Nicolau Farms – www.nicolaufarms.com
Daniel sells goat cheese feta and was kind enough to donate several containers for my demo that day. They are located in Modesto with around 150 goats on their ranch. Goat cheese is the cheese used mainly in Greece. I was happy to find them because their flavor and texture is the closest to what I had eaten in Greece. Drop by and visit Daniel he’s a great guy and carries fresh wonderful products.

Thyme of Essence- www. thymeofessence.com
Akram Atties sells California organic olive oils, with his wide variety of organic spices. He’s definitely an expert in the area of helping you select the right olive oil for your needs. He was also kind enough to bring over a bottle of his most aromatic organic extra-virgin olive oil. It enhanced the flavors of my dishes along with all the sauteed vegetables, herbs and mushrooms added to the quinoa salads. I solely combined his organic olive oil and lemon juice for a simple and fresh dressing.

Sage Mountian – www.sagemoutain.com
The most beautiful greens and fresh vegetables that can be found, are here every Sunday. I was able to pick up fresh bright-green broccoli, tender spinach leaves, and young fresh garlic to add to one of my salads. They were brimming with an earthy taste and a crisp morning bite . A real treat for my guests. Thank-you Sage Mountain for your generosity.

Chanterelle Mushrooms – It was my luck to be next to this wonderful stand selling mushrooms. As I walked up he handed me a bag full of these golden morsels. Their aroma and earthy freshness, filled the air as I sauteed them in olive oil. It drew more people that any other scent! Thank-you for being so generous with such a perfect product.

Archie’s Acres – www.archiesacres.com
As I approached her stand on Sunday I could smell the sweetness of her freshly picked basil, as it lead me to her lovely farm stand. I was able to pick up an entire plant to use throughout the day and I do thank her for her thoughtful donation. The smell of basil mingled throughout the sauteed vegetables and mushrooms which brought a Spring freshness to my dish.

Must try:

Viva Pops – www.vivapops.com

Fresh fruit pops that explode in your mouth with the most satisfying flavors! Lisa Altman is the owner and develops these amazing creative bars for your enjoyment!

Miss Sushi – www.misssushisandiego.com

Kate Murray has the most creative sushi I have seen and tasted at the farmers markets! Her flavor combinations are unforgettable. I tried her caterpillar and it was not only fresh but her sauce was memorable! Her talents are worthy of a stop by when visiting.

We had the pleasure of listening to wonderful and lovely music all Sunday long by: Todo Mundo: www.todomundomusic.com. A combinaion of reggie, flamenico, bossa nova, and fusion was the entertainment of the day.

Visit a farmer’s market today!

Mary

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Marinara Sauce and Meatballs

by Mary Papoulias-Platis

I just found my Marinara sauce and meatball recipe as I was browsing through my family shoe box of recipes. These are my go-to family dinners I had to throw together on weeknights so my family of five can eat. Often times my kids would request this weekly, it became a favorite of ours. This is my take on Greek meatballs with spaghetti. The marinara sauce is quick and uses basic pantry ingredients. I make a large batch of meatballs so they may last a couple of days for snacking on, or for meatball sandwiches. Serve this with a green salad and garlic bread for a complete meal. This sauce can be used for many other recipes that call for a red sauce. Top this sauce for eggplant parmesan, use it in a lasagna dish, or as a dip for sandwiches. I also have a Greek Meatball recipe for a change of
pace, where I serve a Greek Yogurt Sauce, to complete the dish.

Meatball Recipe: I would start with the meatballs. Place them in the oven and then begin the sauce.
Makes 25-28 meatballs

Marinara Sauce and Meatballs

This is one of my favorite family recipes served with a green salad and garlic bread.

Course dinner

Cuisine California Greek

Keyword Greek, groundbeef, meatballs, pasta sauce

Author Mary Papoulias-Platis

Ingredients

2 lbs. ground beef
1/2 cup milk
2 tablespoons finely chopped garlic
1/4 cup freshly chopped Italian parsley
1/2 cup Italian bread crumbs
2 eggs
2 cups freshly grated Parmesan cheese
1/2 teaspoon pepper

Instructions

Mix all the ingredients except the beef in a large bowl.
Add the ground beef and gently mix with your hands.
Shape into balls and place on baking sheet.
I bake mine on a rack, but not necessary. Line the pan with a silpat or foil.
Bake in the oven for 45 minutes at 350 degrees.

Saute the garlic in a saucepan with the olive oil until they are slightly golden.

Add the remaining ingredients and simmer for 20 minutes. That’s it.

Note: It can be doubled, tripled…When a recipe calls for Italian bottled sauce I use this recipe for stuffed ricotta pasta shells, lasagna, eggplant parmesan! Keep these ingredients on hand in your pantry for a last minute recipe. Serve this sauce with the pasta ( spaghetti, angel hair pasta, noodles) meatballs and a sprinkle of Parmesan cheese.

Marinara Sauce

Course Main or Side Dish

Cuisine California Greek

Keyword marinara, pasta sauce, tomato sauce

Ingredients

2 tablespoons olive oil
2 minced garlic cloves
1 28oz. can tomato puree
1 teaspoon sugar
1 tablespoon freshly minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 pound of pasta of your choice, cooked

Instructions

In a medium saucepan over medium heat, add the olive oil and garlic, saute for 1-2 minutes. Do not brown.
Add the remaining ingredients and simmer for 20 minutes.
This sauce can be made ahead and stored in the refrigerator for 2-3 days.
While the sauce is cooking boil up your pasta.

Enjoy our family recipes!

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Lentil Healthy Soup with Balsamic Vinegar

by Mary Papoulias-Platis

Lentil Healthy Soup is made from lentils and are a staple in the Greek Diet. They are one of the oldest cultivated legumes, along with wheat and barley. Most lentils are produced in India and Turkey. The varieties are many red, green, brown, and black. Lentils have a thin seed coat, which allows them to cook in less time than most beans. I enjoy adding them soups, but commonly made into warm and cold salads, as well as casseroles with rice. Serve this soup with a splash of balsamic vinegar, a scattering of fresh peppers, and Parmesan cheese for that extra umami needed for this soup.

Lentils can be an addition to a nutrient-rich diet. Their health benefits include fiber, protein, and key vitamins. Lentils are made up of more than 25% protein, which makes them an excellent meat alternative. They are also full of B vitamins, magnesium, zinc, and potassium.

When looking for lentils look for them here at Bob’s Red Mill products for their higher organic quality. They often times have heritage beans which I found here. When buying lentils look for brown or green lentils in this soup, but red lentils are not recommended.

For detailed instructions please visit this page: Cooking Techniques for Lentil Soup

Lentil Healthy Soup with Balsamic Vinegar – ” Faki “

This recipe has been in my family forever! We keep all the fixins in our pantry for a quick and healthful weekday meal.

Course Soup

Cuisine Greek

Keyword california greek, faki, Greek, lentils

Author Mary Papoulias-Platis

Ingredients

1/8 cup olive oil
1 cup chopped red bell peppers
1 cup chopped yellow peppers
2 cups chopped onion
2 bunches swiss chard, chopped
4 cloves garlic, chopped
1 fennel bulb, chopped
3 cups lentils
8 cups chicken or vegetable broth
1 cup red wine, preferably a Cabernet Sauvignon
2 tablespoons freshly oregano, chopped
1 tablespoon fresh Italian parsley, chopped
1 tablespoon ground cumin
pinch of red pepper flakes
After the soup has cooked add:
1/2 teaspoon salt
1/4 teaspoon pepper
Topping:
1/4 cup each or the red/yellow pepper, finely chopped
Shaved Parmesan
Balsamic vinegar

Instructions

Prep all the vegetables before starting the soup. Once this is done, the soup is quick.
Heat olive oil in a heavy soup pot.
Saute the vegetables until soft.
Add all the other ingredients and simmer for 2 hours, stirring occasionally, and adding water if needed.
Season with salt and pepper.

Recipe Notes

I use brown lentils because they hold up better than the red lentils.Wash and sort through the lentils, carefully.You may also substitute the balsamic vinegar with lemon juice, or red-wine vinegar.

You may enjoy my other Traditional Greek Soups

Greek Lemon Soup – Agvelemeno

Greek White Bean and Carrot Soup – Fasolada

Cabbage Soup with Vegetables

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Lentil Soup with Balsamic Vinegar Techniques

by Mary Papoulias-Platis

Lentil Soup is very traditional meal for us and is considered a nutrient-dense soup. In other words, it’s very healthy for you. In our family it’s on our menu monthly. For a fast easy meal this can be made in a hurry and can feed your entire family. Serve with a green salad and your choice of bread. I try and keep dried lentils and cans of whole tomatoes in my pantry just for this recipe. Many of you are not familiar with Greek cooking, so I enjoy showing you the proper cooking techniques to help you be successful in the kitchen.

Use this cooking technique with my Lentil Soup with Balsamic Vinegar Recipe.

Always start out setting up all your ingredients before cooking. This culinary term is called “Mise en Place”, everything in its place. This way if you don’t have an item, you have time to substitute another ingredient. It also keeps you organized. This is a good habit to acquire in cooking.

Step 1: Prep all the vegetables before starting the soup. This will make the assembly much faster.

Step 2: Place all the vegetables in a large soup pot and sauté in the olive oil until soft.

Step 3: Add the remaining ingredients and simmer for 2 hours.

Step 4: Stirring often, add water as needed – one cup at a time.

Step 5: Once soup is done, serve with shaved Parmesan, balsamic vinegar, and fresh, finely chopped peppers.

Other soups you may enjoy:

Greek Chicken Lemon Soup

Greek White Bean Soup with Carrots

Cabbage Vegetable Soup

These are all soups I make often and are quite the nutrient-booster!

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Bittersweet Chocolate Date Nut Baklava

by Mary Papoulias-Platis

Chocolate Baklava has gone wild! One of our favorite catering desserts of all times. This combination of bittersweet chocolate baklava with the dates, cinnamon, and walnuts is utterly delicious. The flavors are so rich I serve it alone with a cup of coffee, tea, or a glass of wine. Working with phyllo is quite simple if you follow these few tips:

Buy your phyllo the day ahead and defrost in the refrigerator.
Remove from the refrigerator before starting your baking.
Use slightly warm melted butter when brushing the phyllo.
Lay each phyllo down and butter, piece together if phyllo rips.
To bake place in the lover third of your oven for a crisp bottom.
Always use cold or warm syrup when pouring over hot baklava.
Best when made a day ahead for syrup/honey to set.

Use a 1/2 sheet pan for this recipe. Cut recipe in half for a 1/4 sheet pan.

If you feel you need more instructions on working with phyllo, I have a post to help you through the process.

Read Here : How-To Work with Phyllo Dough

Bittersweet Chocolate Date Nut Baklava

Chocolate and walnuts enveloped in a crunchy bittersweet phyllo.

Course Dessert

Cuisine Greek

Keyword baklava, california greek, chocolate, date, nuts

Servings 30

Author Mary Papoulias-Platis

Ingredients

Syrup:

2 cups sugar
1 cup water
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

Chocolate Filling

6 cups walnuts
12 ozs. bittersweet chocolate, coarsely chopped
2 cups pitted dates
4 tablespoons sugar
2 tablespoons cinnamon
2 eggs, slightly beaten
2 sticks melted butter for the phyllo
1 box of pyhllo dough, thawed, in the refrigerator the night before.

Instructions

Syrup

Place all the ingredients in a small saucepan and boil until sugar is dissolved. About 2 minutes.
Remove from heat and let cool.

Filling

Place the walnuts, chopped chocolate, dates, sugar and cinnamon in a food processor and pulse on/off until nut mixture is coarsely chopped.
Transfer to a medium bowl and add the eggs. Mix well.
Butter the sheet pan.
Place 1/2 pound of the phyllo sheets on the bottom. (about 14 sheets) one by one buttering each layer.
Add the chocolate-nut mixture.
Add remaining phyllo, buttering each layer.
Cut into 2 1/2 " (or any size you would like), squares or so. Can be cut in diagonals or diamonds too.
Bake for 45 minutes at 350 degree oven.
Pour syrup over the baklava immediately.
Let the baklava cool and serve.

Recipe Notes

Note: This can be ahead of time. Freeze before cooking, add syrup after baking.

Other phyllo recipes you may enjoy:

Greek Cherry Phyllo Strudel

Blood Orange Ice Cream in Phyllo Cups

Roasted Beet Tart with Phyllo

Hands-On Leek and Feta Phyllo Pie Cooking Class

How-To Work with Phyllo Dough

You can also go to the index and type in “Phyllo” for more recipes.

Enjoy your baklava,

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Three Delicious Feta Dips

by Mary Papoulias-Platis

All three Feta Dips will be a hit at your next party, just try them and you’ll see how fast they disappear. Group them together and surround them with vegetables, pita, and crackers. Or try pairing them with their own special condiment. A fresh baguette or two alongside all three of these dips would be simple and delicious! Either way, your guests will treated to something new! These dips make a beautiful cheese board, displaying them in small unique bowls. Along with the dips, add fresh pita bread cut into triangles and if more time is available toast them in the oven with extra virgin olive oil. Here’s a quick additional recipe for my Greek Salsa recipe with Toasted Pita Bread.

Making the Dips

Start with 1 cup of your favorite feta, crumbled. In a food processor combine the ingredients and blend using the on/off switch. Mix the ingredients until smooth, but leaving some small lumps if desired. When using this recipe you may also mix these ingredients by hand in a bowl.

I like to buy Feta in a large containers in brine and keep it in my refrigerator at all times. Always buy feta in brine, not pre-crumbled. It stays moist and fresh, and can stay for weeks in your refrigerator. Always, look for organic sheep’s milk feta, such as this one from Costco.

Three Greek Olive Feta Dip
1 cup crumbled feta
1/2 cup plain Greek yogurt
1/8 cup extra virgin olive oil
1/2 cup of pitted and chopped olives, Greek assortment
2 teaspoons fresh lemon juice
1 teaspoon balsamic vinegar
1 teaspoon fresh thyme leaves
Pinch of salt and pepper

Artichoke Basil Feta Dip
1 cup crumbled feta
1/2 cup plain Greek yogurt
1/8 cup extra-virgin olive oil
3 small artichoke hearts in water, chopped
2 teaspoons fresh lemon juice
1 teaspoon fresh or dried Greek oregano
1 teaspoon fresh Greek basil, chopped ( regular basil can be substituted)
Pinch of salt and pepper

Spicy Jalapenos with Feta
1 cups crumbled feta
1/2 cup Greek plain yogurt
1/8 cup extra-virgin olive oil
1/2 green jalapeno, seeded
1 tablespoon fresh cilantro
Zest of 1 fresh lime
Juice of 1-2 fresh limes
Pinch of salt and pepper

Note: I found many of my ingredients at the local supermarket.

Check the deli section of the supermarket for the assorted Greek olives. Greek yogurt is in the dairy section. Ask for assistance to locate it. Sour cream can be substituted. Try and use an extra-virgin olive oil for a deeper layer of flavor. You may want to substitute with a meyer-lemon flavored olive oil. Always use fresh herbs, often found above in the vegetable section. They are always available at your farmer’s market. Use fresh lemon and lime juice at all times.

Enjoy these feta dips,

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Greek White Bean Soup “Fasolada”

by Mary Papoulias-Platis

Greek White Bean Soup is one of the most popular soups in the Greek Cuisine. This dish is made with small white beans with the addition of freshly cut up carrots. What’s nice about this soup is that you can substitute any vegetable you like, have it simple on top, or top it with your favorite garnish. For this recipe, I prefer the small white beans, not the larger white beans. Dried beans can be soaked overnight before beginning your recipe. So plan ahead if using them. Bob’s Red Mill carries a nice selection of small white beans for this recipes. This soup is so hearty, it can be eaten as is, or you can ask for seconds! If using this Greek White Bean soup during Lent season, substitute water or use vegetable broth. And don’t forget to make a crisp green salad for a complete nutritious meal.

Soup Health Tips

Use broth, not cream, as the foundation of your soup.
A nutrient-rich soup contains lots of vegetables.
After vegetables, add your protein of choice, such as beans or chicken.
Grains, such as whole barley, farro, and brown rice, can add texture. They are also a good source of nutrients and prebiotics, which are foods that help to promote a healthy balance of beneficial bacteria and other microorganisms in your gut.

Greek White Bean Soup with Vegetables “Fasolada”

This creamy bean soup with carrots makes a quick meal for any evening.

Course Soup

Cuisine Greek

Keyword Greek soup, white bean

Author Mary Papoulias-Platis

Ingredients

1 cup dried white beans, navy or northern, or rinsed canned beans
1 quart chicken broth, vegetable broth or water
1 quart water
4 stalks celery, chopped
4 carrots, sliced
2 onions, finely chopped
1 bay leaf
1/2 can tomato sauce,(4 oz.) or 2 freshly chopped tomatoes
2 teaspoons salt
pepper to taste
1/2 cup parsley, chopped
Garnish:
1 small container of plain Greek yogurt, optional
1/2 cup sliced radishes, optional

Instructions

Soak beans overnight in a bowl with water covering beans. The next morning rinse and place in the soup pot. When using canned beans rinse before using.
Add 2 tablespoons of olive oil to a large pot. Add the chopped onions, celery, and carrots and cook until slightly tender. Do not brown.
Add the water or broth, bay leaf and tomato sauce.
Bring to a boil, reduce and simmer for 1-1/2 hour - 2 hours. Test the beans. If using canned beans cook for 30 145 minutes or until the vegetables are tender and the soup has thickened.
Add the salt, pepper, and parsley the last 10 minutes.
Serve warm with a dollop of plain Greek yogurt and sliced radishes.

Recipe Notes

Note: This soup can be made in one day by boiling the beans in water for one hour. Then continue with the recipe! For a faster version use canned beans.

Other soups you may enjoy:

Mom’s Lentil Vegetable Soup

Cabbage Soup with Fresh Vegetable Stock

Corn Chowder and The Vegetable Butcher

Stay warm with this family recipe,

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Easy Family Chili

by Mary Papoulias-Platis

You must try this Easy Family Chili for your family this week! Chili is one of our family favorites, and was often requested by our kids weekly. During the year we often served chili on special nights such as Halloween, the kid’s birthday parties, New Year’s Eve parties, and of course Super Bowl Sunday! Yes, this is an old recipe, and not the most current but it worked for those busy days. This was the perfect quick and easy recipe for a weeknight and delicious! Serve with a side of cornbread or a crisp green salad. Rancho Gordo is where I purchased fresh and delicious beans for my family. They can be ordered online and delivered to your home. Their selection of beans have recipes as well that you can download.

Beans are a great source of protein, 8-9 grams per 1/2 cup serving.
Fiber rich with 15 grams.
Carbs as well, with 45 grams.
20% of iron daily intake.

Easy Family Beef Chili

A need for warm comfort food brings this chili recipe out in my kitchen every time!Easy and delicious for a quick family dinner!

Course Main Dish

Cuisine American

Keyword chili, dinner, family, groundbeef

Servings 10

Author Mary Papoulias-Platis

Ingredients

2 pounds ground beef
1 large green pepper, diced
1 large onion, diced
1 large garlic clove, minced
1/4 cup chili powder
2 15 oz. can red kidney beans
1 28 oz. can tomatoes
1 6 oz. can tomato paste
3/4 cup water
1 1/2 teaspoons salt
1 teaspoon sugar
1 bay leaf

Instructions

In a dutch oven on medium high heat, cook the ground beef, onions, garlic,and green pepper until beef is well browned and juices evaporate.
Stir in chili powder and cook for 1 minute.
Stir in tomatoes, paste, water,salt, sugar, bay leaf, and the juice from the beans.
Heat to boiling point, then reduce and cook on low for 45 minutes. Stir occasionally.
Stir in reserved beans. Cover and simmer for 15 minutes longer. Discard bay leaf.
Can be served with shredded cheese, sour cream, or red hot pepper sauce.

If you love beans as much as I do take a look at my other posts below:

Jicama Nachos with Rice, Beans and Pickled Radish

Lemon Pasta with Fava Beans and Greens

Spiced Pickled Green Beans

How-To Cook and Roast Fava Beans

These are just a few of my bean dishes, for more look under the search button.

Have fun cooking,

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Greek Chicken Lemon Soup with Orzo “Avgolemono”

by Mary Papoulias-Platis

This Greek Chicken Lemon Soup is the greatest comfort food of all traditional dishes from Greece. Every home serves this recipe in various ways, similar to a tomato soup here in the states. This simple soup, with it’s unique addition of a whipped lemon sauce will wow your family and guests. Our family will make this Greek Chicken Lemon Soup at least every other week, depending who’s sick in the family, how cold it is outside, or who needs a good comfort dish! When purchasing a chicken try and look for free range organic chickens for a more delicious savory soup. In this recipe, when adding lemons, please add fresh lemon juice only, not bottled. It just doesn’t work in this recipe. If you need more instruction and techniques for this soup, look for them here: Cooking Techniques for Greek Chicken Lemon Soup.

What is an Air- Chilled Chicken?

As part of processing chicken, the birds have to be cooled to a certain temperature to ensure food safety.
This can be done in one of two ways: immersion in cold water or air-chilling.
This process can produce tender, succulent meat while keeping the flavor intact. When buying chicken at your grocery ask the butcher if they carry these chickens.

Greek Chicken Lemon Soup with Orzo "Avgolemono"

Of all the soups in the Greek cuisine this is the number one most popular soup! Better the next day!

Course Soup

Cuisine Greek

Keyword avgolemono, chicken, Greek, lemon, soup

Author Mary Papoulias-Platis

Ingredients

1 whole chicken
1/2 onion, cut in half
1 carrot, cut in thirds
1 celery stock, cut in half
1 1/2 cups orzo
salt and pepper
1 lemon for juice before serving

Egg-Lemon Sauce

3 eggs
Juice of 2-3 lemons, strained
1 cup broth from chicken broth

Instructions

Wash chicken and remove the inside parts. Rinse with cold water. Add whole chicken to a large pot. Place enough cold water in the pot to cover the chicken and 2 more inches of water. Add 1/2 of an onion, and one carrot cut in thirds, plus one celery stalk.
Bring to a boil, and reduce to a simmer and cover. Skim off any foam as it appears. Simmer for 2 hours. Remove chicken and place in a bowl.
Strain broth and return to the pot. If serving with the egg-lemon sauce, remove 1 cup broth and set aside.
Add 2 teaspoons salt to the broth and bring to a boil.
Add the orzo, and cook on medium-high for twenty minutes or until orzo is ready.
Peel and clean the chicken. Cut 1/2 the chicken in small pieces and add to the broth.
Remove broth from the heat. Make the sauce.
Gently add the sauce to your broth, and serve.
Serve with a dash of pepper and a squeeze of fresh lemon.
Place remaining chicken on a platter and serve with the soup.

Egg-Lemon Sauce

Beat eggs until thick and light yellow, at least 5 minutes. ( I put mine in the blender, or a hand-mixer, or food-processor)
Continue to blend and slowly add lemon juice.
Continue and slowly add broth.
Add to soup. Do not re-boil soup.

Recipe Notes

Note: This soup can be made a day ahead, and reheated. Add a little water if needed.

You may want to serve this delicious warm Greek Chicken Lemon Soup with the chicken on the side, or placing it on top of the soup just before serving with a dash or pepper and salt. At home, we serve this soup alone, we just ask for seconds! Adding a Greek Salad to this soup can be a nice addition for your dinner table.

Here are a few of my many other soups:

My Mother’s Lentil Soup

Greek White Bean Soup

Roasted Pumpkin Soup

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← Previous Entries

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Marinara Sauce and Meatballs

Ingredients

Instructions

Marinara Sauce

Ingredients

Instructions

Lentil Healthy Soup with Balsamic Vinegar – ” Faki “

Ingredients

Instructions

Recipe Notes

Step 1: Prep all the vegetables before starting the soup. This will make the assembly much faster.

Step 2: Place all the vegetables in a large soup pot and sauté in the olive oil until soft.

Step 3: Add the remaining ingredients and simmer for 2 hours.

Step 4: Stirring often, add water as needed – one cup at a time.

Step 5: Once soup is done, serve with shaved Parmesan, balsamic vinegar, and fresh, finely chopped peppers.

Bittersweet Chocolate Date Nut Baklava

Ingredients

Syrup:

Chocolate Filling

Instructions

Syrup

Filling

Recipe Notes

Making the Dips

Greek White Bean Soup with Vegetables “Fasolada”

Ingredients

Instructions

Recipe Notes

Easy Family Beef Chili

Ingredients

Instructions

What is an Air- Chilled Chicken?

Greek Chicken Lemon Soup with Orzo "Avgolemono"

Ingredients

Egg-Lemon Sauce

Instructions

Egg-Lemon Sauce

Recipe Notes

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