The recipe in Real Simple suggests assembling the burritos and freezing them for quick re-heating later, which is exactly what I planned to do with the leftovers. Ha! Leftovers. With four hungry men in the house… that’s pretty funny. Next time I’ll double the recipe. READ MORE
Like most, I love to cook and bake with the freshest fruits and vegetables of the season. Summer is probably my favorite culinary season mainly because it is also what I like to call “fig season”. As we approach the end of summer my family’s fig tree is bursting with its final crop of the year.
Although Feta is the queen of the Grecian cheese hierarchy, Greece produces a wide variety of littler-known hard cheeses as well – such as Kasseri, Kefalotiri, Myzithra and the cheese used to make these Greek Polenta Stuffed Mini Peppers: Kefalograviera.
Whole-Wheat Spaghetti with Basil-Spinach Lemon Pesto, Spiralized Vegetables, Baked Breaded Shrimp and Roasted Tomatoes
According to the calendar Spring has officially arrived! (A big shout-out to my east coast friends and family! You did it! You survived!)
So here we go: a whole new crop of fresh fruits and vegetables to work with in the kitchen. Easter is just around the corner and in the Greek home that is a whole feast in and among itself… more on that in the coming weeks. With the weather warming and the plants blooming it’s time for me to set some seasonal goals:
- Eat right;
- Log some more miles on my running shoes because swimsuit season is knocking on the door;
- Reward myself with a few new spring-worthy outfits! (1 and 2 need to seriously happen before 3 is even considered!)
Returning to the states after time spent in Greece is often a difficult task resulting in withdrawals. For me, it was withdrawals from 1) Siesta; 2) Cheap gyros; 3) Thick and tasty Greek Yogurt. I was forever changed and simply couldn’t look at yogurt the same again. I turned my nose up at American yogurt and actually said things like “this is hardly yogurt!” Apparently, I had become a Yogurt Snob.
I happen have plenty of experience with rolling dolmathes. As a child, I would take leaves from my father’s fig tree, make a simple mud-mixture of dirt and water and roll dolmathes in my back yard play kitchen. This grown-up version of dolmathes tastes much better than my mud dolmathes… trust me. :)
This recipe is created specifically for those who don’t have a vertical spit in their kitchen or backyard. You know… the vertical spit for slow roasting seasoned lamb, beef or pork in order to slice thin layers of meat with the intention of making a delicious Gyro sandwich at home. Which means this recipe is created for all of us.