In 2004, Greeker than the Greeks blogger planted a plum tree and thirteen years later, finally is able to enjoy the fruits of the tree! With plenty of Greek sun and water, the tree flourished and started to produce lots of ripe plums. Feeling like she needed to create something with all the plums, Greeker than the Greeks called her friend who encouraged her to make a delicious 100% natural plum jam! Here is the recipe:

To read the recipe in full, please visit: Greeker than the Greeks

Every corner of Greece has unique specialties and dishes that have evolved over time. From the interplay of necessity and invention; from raw materials that grew naturally in harsh or fertile environments; from passersby – invaders or refugees – who introduced new ideas and from the Orthodox Church, whose stringent regulations regarding fasting compelled countless generations of housewives to create an enormous repertoire of wonderful vegetarian and vegan dishes. Discover Greece takes us on a gastronomic experience to taste big city Greek cuisine, traditional products, wine and local spirits, and more!

The key for any visitor is to ‘go local’, enjoy the gifts of the land and see and the company of people who have upheld ancient culinary traditions for centuries. Exchange toasts with your neighbours as you drink wine made from exquisite home-grown grapes. Have fun at lunch parties on Sundays and holidays that last till evening, enjoying traditional dishes that have been seasoned with love and special care.

In the big cities, you’ll dine at innovative and star-spangled restaurants serving new Greek cuisine and you’ll visit traditional markets that have been open since the 19th century. Shop windows and open-air displays will entice you with their novelties and freshness, inviting you to sample and taste familiar or unfamiliar foods. Live like a local in a land that has been influenced by waves of conquerors and embrace the habits that have for so long nourished body and soul of an entire nation.

To read this article in full, please visit: Discover Greece

Chestnuts and the Greek winter are almost synonymous and roasted chestnut street carts are a common sight this time of year!

Chestnuts grow everywhere in Greece in Macedonian forests in the north and all the way down to the Cretan mountains in the south; the new harvest, usually in October, is cause for celebration in many parts of the country.

Although they are the perfect accompaniment to pork and poultry, the Greek traditional confectionery is where they are mostly used in. Enjoy them as a spoon sweet, in jams and spreads and you will certainly love it in cakes such as tsoureki, vasilopita and sweet breads.

To read this article in full, please visit: Greek Reporter

It gets its name, rizogalo, from its two main ingredients--rice (rizi) and milk (gala). Greek rice pudding is a thick and creamy treat, popular during Greek Carnival or Apokries.

 

To learn how to make Rizogalo, please visit: The Spruce

Known as briam, tourlou, or even Greek ratatouille, this dish is an easy and healthy summer recipe that uses seasonal vegetables. This briam recipe can be served as a main or side dish and served with feta or rusks on the side. From The Spruce Eats, "this is another beautiful example of how Greek cuisine is known for taking ordinary ingredients and making them taste extraordinary!"

Ingredients

• 4 large potatoes
• Salt and pepper, to taste
• 1/2 cup olive oil, plus more for drizzling
• 1 medium onion, diced
• 4 cloves garlic, finely minced
• 1/2 cup dry white wine
• 1/2 cup fresh dill, chopped
• 1/2 cup​ fresh parsley, chopped
• A pinch of dried mint
• A pinch of dried basil
• 2 cups tomato sauce
• 1/2 cup of water
• 4 large tomatoes, sliced
• 1 lb. zucchini, sliced into thin rounds

To read this recipe in full, please visit: The Spruce Eats

This fresh and healthy spinach salad is a perfect addition to your summer meals! With Greek white beans and feta cheese, Olive Tomato's salad is guaranteed to fill you up. And your kids will love it, too!

 

For the salad

• 2 cups boiled white beans (or ¾ cup dry beans)
• 1 bay leaf and 1 whole onion (if boiling your own beans)
• 8 cups washed spinach (7 ½ ounces or 200 grams)
• ¼ cup chopped fresh mint
• 6-7 sundried tomatoes rinsed and roughly chopped
• 2-3 ounces crumbled feta cheese

For the dressing

• 4 ½ tablespoons extra virgin olive oil
• 2 ½ tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• salt/pepper as needed

To view this recipe in full, please visit: Olive Tomato

Greek wines are attracting attention, both locally and internationally. From grapes that are succulent, light, and juicy, to acidic grapes grown in Santorini's volcanic soil, here are some of the best wines from Greece to try at the moment!

Atlantis is sourced from the volcanic soils of the island of Santorini; Thymiopoulos Atma Assyrtiko, Imathia 2017 comes from the north west, in Greek Macedonia. Both have that electric flash of acidity and tang that works so well with fish grilled or baked with lemon and herbs.

A modern star of Greek winemaking, Apostolos Thymiopoulos, is behind many of the best bottles. As well as the assyrtiko, look out for the fuller, more mouthfilling white grape malagouzia in both the delightfully exotically fruited, floral and herb-laced Thymiopoulos Malagouzia, Imathia 2017 and Atma White Malagouzia and Xinomavro.

For a more conventional take on Greece’s signature red variety from Thymiopoulos, try the Thymiopoulos Jeunes Vignes de Xinomavro, Naoussa 2016, which is made in a succulent, light, juicy, vividly red-fruited style for thirst-quenching sipping with charcuterie. Or try the Terra Olympus, which is richer, darker, more structured but with the same thrilling acidity: one for herb-roasted lamb.

To read this article in full, please visit: The Guardian

According to a research team at the Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DEMETER in Athens, Greek feta cheese could turn probiotic. This would help meet the demand for food to be 'functional' and healthy.

The researchers began with the bacterial strain Lactobacillus planetarum T571 to produce probiotic feta. The results were of a high quality cheese, with characteristics very similar to traditional feta.

The scientists stated to the Dairy Reporter, "In today's global food industry, the probiotic market is encountering an unprecedented growth to conform with the consumer demand for new products with health benefits. Considering the global demand, L. planetarum strain is a promising adjunct candidate to develop functional feta."

To read this article in full, please visit: The Dairy Reporter

Combining some of our fall favorites, pumpkin and feta cheese, this savory pie will be a hit with all your family and friends. This healthy recipe is from Olive Tomato is rich in vitamin A, potassium, and carotenoids. We hope you enjoy!

Serves: 4-6
Difficulty: Easy
Cooks in: 1 hour

Ingredients

Dolmades, or stuffed vine leaves, is one of the most famous traditional Greek dishes; it is light, meat-free, and really tasty! Dolmades make an excellent starter for a family dinner, but they are so delicious they can also be served alone as a main dish.

 

Traditionally, dolmades are prepared with rice, herbs, and onions but some regional variations  call for toasted pine nuts, red currants, and raisins. Stuffing the vine leaves my look a bit tricky at first, but after your first few rolls you'll realize how easy it really is!

Ingredients

• 1/2 cup olive oil

• 2 cups sweet white onions, chopped very fine

• 4 cups long-grain riced, uncooked

• 6 cups fresh herbs – measured before chopping, chopped fine ( I use equal parts dill/mint/parsley)

• 3 tsp salt

• 2 tsp fresh ground black pepper

• 4 cups vegetable broth

• Grape leaves – 1 large 16 ounce jar (approx 60-80 leaves,rinsed well) or hand picked and boiled

• 2 cups vegetable broth

• 1/3 c olive oil

• Juice from one lemon
  
  

To view the full recipe, please visit: The Greek Vegan