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From the Publisher
Greek Yogurt with Apricots
“A mixture of dry and canned (yes, canned!) apricots is the secret to this sweet and creamy dessert. It’s definitely my daughters’ favorite, and it’s been on our menu since we first opened our doors.”
Roasted Beet Salad (patzarosalata)
“Our version of this classic salad gets an extra hit of earthy flavor with a quick smoking of the beets before they are tossed in ladolemono.”
Greek Zucchini Fritters (kolokythokeftedes)
“‘Kolokythi’ (zucchini) plus ‘keftedaki’ (meatball). No matter how you say it (or not!), it’s one of our favorites—light fritters with a crunchy exterior and a sweet, creamy inside.”
Sesame Salmon
“This salmon recipe is inspired by a classic Lebanese dish, samak bi tahini—fish with tahini.”
Fattoush
“Without a doubt, this bright, tart, crunchy salad is one of our most popular dishes; it goes with everything.”
Greek Fish Soup (psarosoupa)
“This beautiful, simple, hearty fish soup celebrates the flavors of the Mediterranean.”
Zaytinya
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Spain My Way
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Change the Recipe
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Vegetables Unleashed
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We Fed an Island
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