Home » olive oil » Page 2

Romaine Salad with Scallions & Dill

Traditionally this salad would be served Spring time and especially for Easter. It’s a salad of finely chopped romaine lettuce, thinly sliced scallions and chopped fresh dill.

Alevropita

One of the regions known for its variety of phyllo pies is Epirus, located in northwestern Greece. Epirotes are also known for making excellent phyllo pies but sometimes life gets in the way and sometimes a quick fix is needed to feed a family/friends/kids,

Enter Alevropita (translated as Flour Pie) that’s quick and assembled less than the time it takes your oven to pre-heat.

Greek Meze and Music Night

Come join us on Sunday, April 14th at St. Lawrence Market Kitchen for a night filled with delicious Greek mezedes, ouzo, tsipouro, wine and live music from The Dimitra Kahrimanidis Trio.

Mushroom Kritharotto

I’ve wrote about/shared a dish called kritharotto – it’s basically cooking kritharaki (Greek orzo) in the style of risotto. Ladles of stock are added to the pan with the pasta as it gets absorbed – giving one a creamy finish to the dish.

Goat Kokkinisto

When cooking with lamb or goat, it’s important you source quality meat and the younger it is, the less gamey and the quicker it will cook.

Turkey Pastitsada

Another variation using leftover Turkey from Canadian Thanksgiving.

No-Churn Olive Oil Ice Cream

olive oil ice cream

With summer here, one of the ways I like to cool off (and treat myself) is with a scoop of ice cream. One flavour I want to bring to your attention is olive oil ice cream. Sounds strange but it’s delicious!

Juicy Grilled Chicken Thighs

grilled chicken thighs

If one were to ask what are classic Greek flavours, my mind goes to olive oil, lemon juice, garlic and oregano. That’s pretty much how we serve up chicken, be it roasted or on the grill.

Beef Lemonato With Zucchini

I had this beef with zucchini last summer in Greece. One of my aunts cooked it and with a few tweaks, I’ve made my own version.

Spinach Salad with Radicchio & Feta

Radicchio is in the chicory family, can be eaten raw in salads but I’ve seen wedges of it grilled as well. It grows best in Spring and Fall and most grocery stores carry it.

Beside this being a tasty salad, it’s also an attractive one with the green and purple contrasts. Some crumbled feta, walnuts and you’ll find this salad refreshing and filling.