Recipes Index

Glistritha Salata me Yiaourti kai Kappari: Purslane Salad with Yogurt and Capers
Purslane is a favorite addition to salads, and this salad combines it with romaine lettuce and capers, with a yogurt dressing.

Mavromatika me Kappari: Black-Eyed Peas with Capers
This easy dish highlights black-eyed peas with the tastes of onions, capers, and dill. Because it is often served chilled or at room temperature, we call it a salad, but it makes a wonderful warm side dish or vegetarian and vegan main dish.

Domatosoupa me Lathi: Tomato & Pasta Soup
Made with fresh tomatoes, vegetables, and pasta, this hearty soup is a cold-weather delight.

Horiatiki Salata: Greek Salad
A classic, this salad relies heavily on the ripest and most aromatic tomatoes you can find. This is the salad that has become famous the world over.

Kotosoupa Avgolemono: Chicken & Rice Soup with Egg and Lemon
This chicken soup is a classic and perfect for a first course or a light meal. Avgolemono (an egg and lemon mixture) is added to the soup to give a velvety smooth texture.

Piperies Xythates: Marinated Bell Peppers
Bell peppers marinated in wine vinegar and drizzled with olive oil make a terrific appetizer or salad. The recipe is simple, easy, with few ingredients.

Stuffed Grape Leaf Wreath Salad
A classic combination of rice and lentils is wrapped in grape leaves to create a delicious wreath, perfect for the holidays. The recipe is easy, and should be made the day before.

Fasolia Xera Salata: Bean Salad
This easy salad is made with Great Northern beans, onions, and parsley. It can be served as a salad, appetizer, or side dish, and makes a great addition to any picnic or cookout menu.

Soupa me Bizelia: Pureed Split Pea Soup
When the weather turns cold, this thick soup is especially delightful. It's vegetarian- and vegan-friendly, and a favorite lenten dish as well.

Fasolia Salata: Three-Bean Salad
The choice of beans and the dressing make this a typically Greek salad. Giant limas, fresh green beans, and small beans are dressed with an oil and lemon dressing that includes a touch of sweet mustard.

Garithes Salata me Peponi: Shrimp Salad with Honeydew & Grapes
This refreshing summer salad combines the tastes of shrimp, honeydew melon, and grapes with a light mint dressing. Easy, quick, and delicious as a main dish, salad course, or side salad.

Watermelon & Feta Salad
This is a delightful summer salad of watermelon, feta cheese, thin slices of red onion, and balsamic vinegar.

Mayiritsa: Traditional Greek Easter Soup
Traditionally fixed once a year as the meal to break the fast following the Great Lent, Mayiritsa is a soup that is served following midnight Easter services in Greek homes around the world.

Mock Mayiritsa with Lamb Meat & Bones
Mayiritsa is eaten to break the fast at Greek Orthodox Easter, after 40 days of Lent. Traditional recipes call for offal and intestines, and this recipe calls for lamb meat and bones.

Aginara Salata: Fresh (Raw) Artichoke Salad
Welcome spring (or any time you find fresh artichokes) with this delicious garden salad made with thinly sliced raw artichoke hearts, tomato, cucumber, Cos (Romaine) lettuce, spring onions, and Greek olives.

Revithosoupa: Chickpea Soup
Chickpea soup is a warming and filling soup that's less appealing to the eye than it is to the tastebuds. It's easy to make, vegetarian- and vegan-friendly, and this version has few ingredients.

Lahanosalata: Cabbage Salad
This isn't your everyday coleslaw although it may start out looking that way. Cabbage, celery, and garlic give this a unique taste, with a traditional Greek dressing of lemon and olive oil.

Salata Roka me Finokio kai Portokali: Arugula Salad with Fennel Root & Orange
A delightful combination of tastes, this salad calls for arugula, fennel root, and pieces of orange, tossed with a traditional olive oil and lemon juice dressing.

Horta Vrasta: Boiled Leafy Green Salad
Greek cooks are known for using all manner of dark leafy wild greens to create this salad/side dish. Use your choice of seasonal greens for this easy, delicious, and healthy recipe.

Fakes me Ryzi: Brown Lentils & Rice
This vegetarian- and vegan-friendly recipe for lentils cooked with rice, herbs, and spices meets the most stringent Greek Orthodox guidelines for periods of fasting and the Great Lent. It also happens to be frugal, healthy, and delicious as an appetizer, salad, side, or main dish.

Fakes Soupa: Lentil Soup
Legumes are an important part of the Greek diet, and lentil soup is a perennial favorite as well as a lenten dish consumed during fasting periods in the Greek Orthodox faith.

Maroulosalata: Cos (Romaine) Lettuce Salad
The most common lettuce used in Greek foods is Cos (Romaine), a lettuce that has been cultivated for over 5,000 years. This simple salad is a favorite all over Greece.

Tomato and Feta Salad: Quick and Easy
It's quick, easy, and a delicious way to get a salad on the table. Perfect for busy cooks who are as concerned about taste as they are about presentation.

Sliced Tomato Salad - Easy, Quick, and Simple
Celebrate the ripest tomatoes from your garden or market by serving them as simply as possible, enhancing taste only with a sprinkling of herbs and a drizzle of olive oil.

Patatosalata me Avga: Potato Salad with Eggs
Potato salad is a perennial favorite, and this version includes boiled eggs, cucumber, onion, and parsley, with an oil and vinegar dressing.

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