Γεια σας! (Yia-sas – “Hello!”) I’m Alexandra the founder, recipe-creator, cook, food-stylist, photographer, and writer behind Figs & Feta.
I’m a Greek-American (Spartan!) with years of on-the-job training in the kitchen with my grandmothers and parents as my greatest teachers.
I was born in California. Matured in Boston. Lived in New York City (although I often refer to it as Survived.) Currently, my husband and I are raising our 3 constantly hungry boys and open-minded taste-testers in Northern California.
Figs & Feta sets out to accomplish a few things:
1) To offer timesaving tips and short-cuts updating the traditional tastes of Greece and the Mediterranean without sacrificing quality and flavor (Greek Made Simple);
2) To share original, creative and modern Greek and Mediterranean creations for the 21st Century appetite (Modern Mediterranean)!
Traditional recipes are great but let’s face it: sometimes they take too long to prepare. Our ancestors may have had all the time in the world to make their filo dough from scratch but times have changed. We’re working 40+hours a week, chauffeuring our children from school to soccer practice to guitar lessons to lacrosse practice to study group, rotating the laundry, picking up toys, grocery shopping, (you get the picture…) and somewhere in there we’re suppose to prepare a healthy dinner?! Hah! If you’re like me, most days I don’t start to think about dinner until about 4:30 PM when it’s all too late to be starting to think about dinner.
My Recipes: I do not claim to share low-fat recipes. I use butter and one of my (grandmother’s) very best recipes for Greek Butter Cookies uses Crisco shortening (gasp!). Everything in moderation, right? My motto is Greek Made Simple and that is what I try to do with my recipes. Sometimes they will be low-fat, but they will always be (somewhat) healthy and delicious. I do use basic and fresh, local and seasonal ingredients; nothing that will send you all over town on a wild hunt, always good chocolate, good olive oil and good Greek yogurt and most always with a Greek or Mediterranean take.
My Tastes: Although I am Greek through-and-through, I love to eat all kinds of foods from a variety of cultures. I love Sriracha and use it in a lot of recipes. I love peanut butter and slather it on most things (bananas, pancakes, lettuce, Sloppy Joes). I love cookies, cakes, pies, donuts, and ice cream. I love pasta, potatoes, and anything with lemon, garlic and oregano. I run at least 20 miles a week so that I can eat all of these things and still zip-up my jeans without having to lay flat on the floor and ask one my my kids to do it for me.
My Blog: When I’m not spilling flour all over the kitchen floor or crying over chopped onions for my next blog post I am cateirng up a storm. Everything from souvlaki to baklava pop tarts. After drawing with my youngest, playing Legos with my second born, listening to my first-born’s plans, schemes and endless negotiations, and eating late-night popcorn with my hubby while the kiddos are sleeping; working on this little blog has become my favorite part of the day.
Thanks for stopping by during my favorite part of the day – please stay as long as you like and come back often! Please like, share, subscribe and feel free to comment. I also take requests at alexandra (at) figs and feta (dot) com.
Καλή όρεξη! kah-LEE OH-reh-xee – “Enjoy your meal!”)
Χαίρετε! (hair-e-teh – “Goodbye/nice to meet you!”)
Some of My Favorite Things/Thoughts/Fun Stuff:
These cookies are my most endearing late-night mental-battle.
My Zesti-Zesty Feta Dip is the quickest, tastiest appetizer to prepare. (Warning: HOT!)
Best book I’ve read lately, hands-down.
Someday, I will own this and crank out fresh Loukoumades by the hundreds for you.
Ina Garten is my dream-gal. What’s not to love about her?!
I’m not a huge fan of the term “food-porn.”
I love a good Martini. The Martini at JAX just may be the best I’ve ever had.
Aren’t meatballs great? They really are great.
©2017 by Alexandra Salidas Roll, Figs & Feta, LLC.