Category: Vegetables

Grilled zucchini topped with simmered green amaranth

Grilled zucchini topped with simmered green amaranth

| September 30, 2015 | 11 Replies

When vegetables come from the purest garden, you feel ”safe” to eat them, without any thoughts of harmful pesticides around. To get the most out of organic zucchini and green amaranth I decided to keep the recipe simple. Grilled zucchini topped with simmered green amaranth.

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Fried eggs with purslane, capers, and feta cheese

Fried eggs with purslane, capers, and feta cheese

| August 4, 2015 | 9 Replies

Yes, it is as simple as it looks, but hides an extremely good taste without so much effort to make. The fresh and beneficial purslane, salty flavors of capers and Greek feta cheese are well suited to organic farmed eggs.

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Mpamies lemonates

Mpamies lemonates

| October 30, 2014 | Reply

You have come to the right place where we are loving green neglected vegetables like okra [bámies] cooked (cleverly) with lemon juice, without the liquid to be released. The dish is gorgeous and easy to prepare as typically  Greek people do. Mpamies lemonates [bámies lemonátes]= lemon flavored okra.

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Potato boats on green broccoli sea

Potato boats on green broccoli sea

| May 2, 2014 | 2 Replies

Simply boiled and then dressed with fresh lemon vinaigrette, white potatoes complement your meals perfectly. Choose round shaped and similarly sized potatoes so they will cook in the same time, but look like cute into your plate. No salt is needed, just pick the best of ingredients from your green grocer or local farmer’s market.

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Cauliflower kapamas

Cauliflower kapamas

| April 21, 2014 | 10 Replies

The traditional Greek cauliflower kapamas [kapamás] is a budget-friendly cooking method which is based on cooking crunchy cauliflower florets with potatoes and tomatoes. Everyday cauliflower gets a flavorful kick from cinnamon and clove powder. 

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Sorrel and swiss chard with black-eyed peas

Sorrel and swiss chard with black-eyed peas

| April 14, 2013 | Reply

Strolling through the farmers’ market, one or two vegetables like swiss chard and sorrel make you scratch your head. Perhaps you have heard about them, maybe even tried them at your friend’s home or didn’t even know they were included in a dish. But cook them? We challenge you to put these oft-neglected veggies to good use.

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Green beans with soya mince

Green beans with soya mince

| September 24, 2012 | Reply

Fresh or frozen green beans? Green beans are available all year long and that’s a good reason to call this main course as a ”four seasons dish”.

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