Recipes

Eggs Benedictopoulos
Eggs Benedict is an American breakfast dish that generally consists of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce. But we decided to “Greekify” it, bringing the best of both food worlds together! Instead of an English muffin, we used potato cooked in some Greek olive oil with salt, pepper and oregano. We added some sautéed spinach, Hollaindaise sauce made with Greek yogurt and our favorite cheese, feta! We didn’t use meat in our recipe but feel free to add some if you like. Traditionally, Canadian bacon is used for Eggs Benedict but if you can’t find Canadian bacon, you can use ham.

Eggs Benedict is an American breakfast dish that generally consists of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce. But we decided to “Greekify” it, bringing the best of both food worlds together! Instead of an English muffin, we used potato cooked in some Greek olive oil with salt, pepper and oregano. We added some sautéed spinach, Hollaindaise sauce made with Greek yogurt and our favorite cheese, feta! We didn’t use meat in our recipe but feel free to add some if you like. Traditionally, Canadian bacon is used for Eggs Benedict but if you can’t find Canadian bacon, you can use ham.

Peppers Stuffed with Eggplant, Onions, Capers & Feta
Stuffed peppers, called yemista in Greek, are traditionally made with rice and/or ground beef. Here we improvised to make them vegetarian (vegan if you don’t use the feta) and gluten free, using in season eggplant from the neighbor’s garden! They are also traditionally baked in the oven, but we couldn’t bear the thought of turning the oven on in this heat and humidity, so we tried them on the stove top and we loved the results. You can use this filling to stuff anything from eggplant to zucchini or serve it on its own as a delicious appetizer.

Stuffed peppers, called yemista in Greek, are traditionally made with rice and/or ground beef. Here we improvised to make them vegetarian (vegan if you don’t use the feta) and gluten free, using in season eggplant from the neighbor’s garden! They are also traditionally baked in the oven, but we couldn’t bear the thought of turning the oven on in this heat and humidity, so we tried them on the stove top and we loved the results. You can use this filling to stuff anything from eggplant to zucchini or serve it on its own as a delicious appetizer.

Avgolemono (Greek Egg Lemon) Soup
Avgolemono soup is the most famous of Greek soups. Come to think of it, is there any other? Growing up our mother made this soup on a very regular basis. It is a favorite on those cold, winter days and therapeutic when you’re sick, but I even like it in the summer, served at room temperature. The lemon gives it that versatility.

Avgolemono soup is the most famous of Greek soups. Come to think of it, is there any other? Growing up our mother made this soup on a very regular basis. It is a favorite on those cold, winter days and therapeutic when you’re sick, but I even like it in the summer, served at room temperature. The lemon gives it that versatility.

Greek-Style Summer Salad with Feta
This is a Greek salad modified a bit to make it super simple with ingredients that are usually on hand. We make this version almost every night during the summer which makes it a staple in our household.

This is a Greek salad modified a bit to make it super simple with ingredients that are usually on hand. We make this version almost every night during the summer which makes it a staple in our household.

Vegetarian Moussaka
In keeping with the theme of Lent, we decided to take a traditional Greek dish, Moussaka, and make it vegetarian! We didn't just omit the meat sauce and call it vegetarian, we made the red sauce with chopped Portobello mushrooms instead of ground beef or lamb. The result was... well... super delicious! This dish has multiple steps but it is so worth it. It yields a lot and can be enjoyed with just a salad as a complete meal in itself. Try it during this Lenten period and you will have a filling and healthy meal!

In keeping with the theme of Lent, we decided to take a traditional Greek dish, Moussaka, and make it vegetarian! We didn't just omit the meat sauce and call it vegetarian, we made the red sauce with chopped Portobello mushrooms instead of ground beef or lamb. The result was... well... super delicious! This dish has multiple steps but it is so worth it. It yields a lot and can be enjoyed with just a salad as a complete meal in itself. Try it during this Lenten period and you will have a filling and healthy meal!

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