Gluten-Free and Vegan Everything Cookies for Great Lent & Holy Week
This recipe is for my Orthodox friends out there who are embarking on Holy Week.
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:
Simply Prepared in One Bowl!
Every time I make a Bundt cake, I can’t help but think of the classic Bundt cake scene in My Big Fat Greek Wedding. This Bundt is a delicious, and decadent Dairy-Free Chocolate Cake topped with citrus glaze and candied orange peels. Yes, this cake has a hole in it. But don’t worry… “I fix the hole”. ;)
“What is it?”
“It’s a Bundt.”
“Bunk? Bonk, bonk?”
“Bunnn – T?”
“Oh.. it’s a cake!”
Slow-roasted Tomatoes with Basil Oregano and Garlic is more of a method than a recipe. There’s not much to them and your oven does all the work. This is a great recipe to try on the weekend when you have cleaning or yard work to do around the house. Prepare the tomatoes in the morning, pop them in the oven and forget about them for 2 hours while you scrub the bathroom floors or pull weeds in the back yard!
I’ve been privileged to eat some of the most delicious stuffed tomatoes and peppers during my travels through Greece. One of my most memorable meals was Yemista (YEM-e-staa), at a friend’s grandmother’s house in the village of Itea where at the age of 18, my closest friends and I enjoyed spending a summer. Yiayia Amelia made enough to feed a Spartan army although there were only five of us at the lunch table. How did we end up with just 3 stuffed peppers and 1 stuffed tomato left at the end of our lunch? We ate more than our share, that’s how. It’s hard to pass up on extreme deliciousness.
Brace yourself: this recipe is a small variation to the already proven delicious Greek Spice Cake Donuts (Fanouropita) but here now in muffin form. This classic Greek recipe is so tasty and delicious, versatile and simple. Once you master the basic recipe there is no limit to the type of variations that can be created! (hint hint: there’s more variations to come…!)
Some years ago I went through a hummus phase. I was constantly craving hummus and with every batch prepared the outcome became more lemony or more garlicky. I not only enjoyed eating said hummus and impressing my family and friends with this homemade goodness, but I also enjoyed the fact that it was so easy to prepare. There is a certain satisfaction to preparing something delicious so quickly and with very little clean up.
Confession: There’s not a lot about this recipe that is Greek, except for the fact that I am Greek, and I make them. :) Here’s how the story goes…
Growing up on the west coast and transplanting to the east, people often ask me if I miss the weather. There are times when I do indeed miss the California sunshine, however, I think what I really miss is the California-style Mexican food. :)
College basketball fans have March. World-class amateur athletes have the Olympic games. Children have summer. There are particular times of the year that “belong” to certain groups of people or are associated to certain things. For some it is currently a time of fasting in preparation for Easter, therefore it is the season of the lentil bean. The one time of year where this tiny, pebble-looking bean becomes fairly common in the homes of many.