January 2010

Growing Your Own Garden

January 25, 2010

If Mrs. Obama can generate as much buzz as she does with each new outfit she wears, then what and how she�s feeding her family is likely to influence more Americans to plant

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Meyer Lemons

January 25, 2010

We are advocates of eating in-season as much as we are for eating local

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This recipe is adapted from Amelia Saltsman’s The Santa Monica Farmers’ Market Cookbook, one of our favorite books to have in the kitchen. For Crust 1/2 c. powdered sugar 2 c. flour 1/4 tsp. salt 1 c. cold butter, cut into small pieces For Filling 4 eggs 1 1/2 c. granulated sugar 1/2 c. Meyer […]

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Currant Cream Scones

January 21, 2010

Exceptionally easy to make

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Bring a Salad

January 19, 2010

Vegetables do not always have to be on the side. A big Greek salad supplemented with grilled chicken, meat or fish can be a fresh and bright weekday meal or good, big-party food.

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A Big Greek Salad

January 19, 2010

(adapted from How to Roast a Lamb: New Greek Classic Cooking) This recipe serves a big crowd. Serves 10-12 1 lg. Spanish or sweet onion, thickly sliced Extra-virgin olive oil. Kosher or sea salt Freshly ground black pepper 3 heads romaine lettuce, sliced thinly from top to bottom 1 lg. fennel bulb, sliced super-thin 4 […]

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Makes over 1 cup. Serve with Greek Salad. This recipe is from Michael Psilakis’ How to Roast a Lamb: New Greek Classic Cooking. 1 sm. red onion, thickly sliced 1/2 c. red wine vinegar Several basil leaves 1 tsp. fresh thyme 1/4 c. crumbled feta 2 Tbls. Dijon mustard 6 cloves garlic, smashed 2 shallots, […]

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We have noticed a surplus of winter cherry tomatoes in the grocery stores and even found some at the farmers’ market this past weekend

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“One of the flavors that distinguishes Greek food and makes it bright and fresh is acidity, and often, but not always, it comes from lemon juice. You can serve things that are rich and slightly fatty, but in order to keep everyone’s taste buds alive and interested, you’ve got to cut the fattiness with acidity.” […]

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(adapted from How to Roast a Lamb: New Greek Classic Cooking ) Confit means to preserve by simmering food in fat (lard or oil) at a low temperature. In the Greek kitchen this is a pantry staple. Garlic is braised in the oven with oil, bay leaf and thyme to use with so many dishes: […]

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