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Author: LLW

Greeks love zucchinis…  From braising to boiling, it’s one of the most beloved vegetables of Hellenic cuisine. Honestly, I prefer kolokithopita (zucchini pie in Greek) over spinach pie, otherwise known as spanikopita.  The texture of zucchini mixed with the Arborio rice is

Chilled soups are some of my favorite recipes, especially when the end of summer approaches.  The trick is to make sure the sweetness of the corn remains while preparing the stock for the puree.  The puree is key in producing

You’d be surprised just how moist and flavorful these meatballs turned out by using quinoa as the stuffing. And YES! I did say quinoa, as in the flowering plant commonly found in the Peruvian Andes. Prep Time 15 minutes Cook Time 35

Leading science journal’s like the Science of Food and Agriculture unequivocally recommends bee pollen as a valuable dietary supplement.  I’ve seen these vibrant granules glaze the tabletops of almost every farmer’s market in Mediterranean countries, and they all have their

It’s an exciting time to be a pasta lover these days—you have many different varieties to pick from, like red lentil, sprouted wheat (my personal favorite!), spelt, brown rice, and more.  Feel the vibes of summer with vegetables and grilled

This Paleo Moussaka recipe is one of the most versatile dishes you can make for lunch, dinner, and even breakfast. Triple up on the recipe and freeze for extras. INGREDIENTS 2 large eggplants, sliced 1/4 inch 6 medium zucchini, cut into 1/4 inch pieces,

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