The end of spring always results in a flurry of ambitious leafy growth on my fig trees, and for that I am both grateful and annoyed. When I planted the fig trees 5 years ago they were much smaller, and I didn’t have the...
Well my friends—chive flower season is upon us! I came to this conclusion the way I learn about most seasonal foods—from the proliferation of these purple, puff ball-like, flowers in the chive patch of the garden. I love seeing these blossoms come through every...
I’ve always been a big fan of the combination of beets and white cheese like chevre, feta, or cream cheese. There’s something about the sweet earthy flavor of a roasted beet that marries really well (almost suspiciously well) with creamy, lightly tangy cheese. So...
As a Greek American, I’m pretttttty into feta cheese. I know it’s a bit of a ‘love it’ or ‘hate it’ food, but I find myself squarely in the ‘love it’ camp, and part of my goal today is to convert you to the...
I love a good, hot, messy sandwich. Growing up in my parents’ Greek deli, my Dad would make some pretttttty fantastic ones, everything from tuna melts to turkey melts (all da melts) to gardenburgers (with feta, of course). And then later when I was...
The spring garden isn’t much more than a bare dirt patch with chives poking out of it at the moment, but I do have some peas I direct sowed into the ground and am hoping they’ll sprout and flourish once the sun starts making...
Every year in the fall we get a shipment from our family in Greece of a big box of pistachios harvested from my papou and yiayia’s old orchard on Aegina island. There’s something very comforting about eating pistachios from trees that my grandparents planted...
After many years of inactivity, I’m jumping back into youtube with a video I made with Jeremy all about seed starting, and you can take a look here and further down in the blog post! It would be a huge help if you subscribed,...
Spring is finally here, my friends. And by that I mean all the snow finally melted in the garden and the beginnings of my daffodils are poking their heads out of the muck. I’m happy for a myriad of reasons, but largely because of...
As a Greek household, we had a lot of chickpeas growing up. Primarily in the form of hummus, but sometimes they’d be cooked into stews and soups and things like that from time to time. As an adult, however, I’m much more adventurous with...
When folks say they don’t like tofu, it’s usually for one of two reasons: either they say it’s flavorless, or they don’t like the texture of it. On its own, tofu doesn’t have a strong “signature” flavor, but that’s kind of the point. It...
I’ve been leaning more towards plant-based cooking over the past year, and while I do enjoy baking, it does not compromise much of what I actually cook on a daily basis. So I’m going to be sharing more of the normal everyday meals I...
