Posts Tagged ‘Greek’
Zucchini and Mushroom Pockets
Vegetarian • Tags: cremini mushrooms, goat cheese, Greek, phyllo dough
It is so easy to be lazy in the summer. Sometimes you just don’t feel like cooking! Your boss is getting on your last nerves, so you run out of the office to escape. Traffic’s terrible (as usual), and the ride home feels like an eternity. You walk in the door, and all you want is to pour a glass of wine–not turn on the oven. We’ve all been there, no matter how much you enjoy to cook. There are many ways around this, and one of them is planning ahead, but another is keeping your mind open. Instead of making a big meal that feels daunting at the time, think about what is light, easy and satisfying. Fresh vegetables are so easy to make into quick, varied meals. Plus, they make the perfect summer dish when the sun is high, and your patience is low. And you can still have that glass of wine. We’d never take that away from anyone!
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Salmon Spanakopita
Seafood • Tags: Greek, Greek yogurt, healthy, phyllo dough, salmon, spanakopita
One of the best parts of summer is finding ways to eat in a lighter fashion. Don’t get the wrong idea. You will still see lots of desserts popping up this summer and maybe a few more cocktails, but don’t think that’s all we eat. We like our protein and veggies as much as the next person, and we both find ways to create balanced meals for the majority of our eating. If you have a hard time squeezing in healthy servings of the food pyramid, try wrapping them in flakey, crispy dough. Maybe phyllo dough if you’re feeling frisky. It’s light and airy and provides just the crunch you need when paired with fresh salmon, spinach and feta cheese.
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Halloumi and Date Strips
Starters • Tags: appetizer, bacon, date, Greek, halloumi
When you think about party hors d’oeuvres, maybe you wonder what’s the easiest way for people to serve themselves? Fun bits to nibble on are the type that come with edible utensils. Take bacon for instance. It’s pliable and easy to shape as needed. Oh, and it tastes good. It makes a perfect bacon spoon (a bacoon?) to carry food from the plate to your mouth. It is one of the star ingredients in this simple appetizer that combines two things that we both love–bacon and cheese.
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Lemon and Herb Potatoes
Vegetarian • Tags: Breakfast, Greek, lemon, potato
What is one of the best meals you’ve had for breakfast? There are some people who can’t even wake up in time to eat in the morning, and then there are the rest of us who cannot start the day without at least something in our belly. We both have to eat in the morning, whether it be a Tuesday morning before work or a Sunday morning after an evening of tequila shots. It must be done. Now, we do not live together, so the first meal of the day is rarely shared, and we both have our own preferences for food anyways. But everyone likes potatoes right? Here is a side dish that would fit right on the side of either one of our breakfast plates.
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Orzo with Cherry Tomatoes, Zucchini and Queso Fresco
Vegetarian • Tags: fusion, Greek, Mexican, mushrooms, orzo, queso fresco
Do you like fusion cuisine? Merriam-Webster has two applicable definitions for the word fusion as it applies to food. The first: a merging of diverse, distinct, or separate elements into a unified whole. The second: food prepared using techniques and ingredients of two or more ethnic or regional cuisines. Some fusion dishes are premeditated. There is an obvious desire to mix and match ingredients and flavors, which leads to Mexitalian, Euro-Asian, Tex-Mex, Euro-African, Pan-Mediterranean, etc. There are some who would argue that California cuisine is actually the first of the fusion fares, which is an interesting way to position the combination of the area’s many cultures with fresh, local ingredients. On the other hand, if fusion is not premeditated, It is a result precipitated by innovation and plain ‘ol ‘What would happen if…?’. If there happens to be a variety of elements on hand that you choose to eat in combination, you can create your own fusion. The question is, where is the line between fusion and culinary confusion?
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