Vanilla roasted rhubarb and ricotta cream with Greek honey on toasted bread
I didn’t grow up eating rhubarb, it’s one of those vegetables I discovered later in life, four years ago to be exact, here in the Netherland...
Homemade cashew butter, cucumber and quick preserved lemon bruschetta
One of the simplest ways to use preserved lemons that you’ve made (or bought) is on toast. On Sunday, I once again made sourdough bread, wit...
Purple kale and kumquat bruschetta w/ tahini and date molasses dressing and Greek Kefalotyri
Winter favorites: kale, citrus, bread baking. Winter obsessions: purple curly kale, kumquats, homemade sourdough bread. I have a starter tha...
Kale chips, the Greek way
One of the things that happen during the holiday season is that wherever you go, wherever you look, there are sweet and salty treats that yo...
Light lunch
Sometimes I get in a rut with what I eat for lunch or as a snack. Even though there’s plenty of inspiration around me, I always end up havin...
