Greek Dressings

Greeks use two terms for dressings based on the ingredients. Use on salads, marinaded for children, fish, or roasted vegetables.

ένα / EN-a/ 1. Combined all the ingredients into jar. Close with a lid and shake well, 

or whisk in a bowl.

δύο /THEE-oh/ 2. Let it sit for 15-30 minutes.

τρία /TREE-a/ 3. Refrigerate up to 4-6 weeks.

τέσσερα /TESS-air-uh/ 4. Let it sit at room temperature for 15 minutes before using.

λαδολέμονο (Greek)

/ladolémono/

olive oil and lemon juice

1/3 cup (80 ml) olive oil

2 tsp. (4 g) (Greek) oregano

3 Tbs. (45 ml) organic lemon juice

λαδόξιδο

/ladoxido/

a vinaigrette 

1/2 (120 ml) olive oil

3 Tbs. (45 ml) red wine vinegar

minded organic garlic

1 tsp. (2 g) oregano

dash of Himalayan salt and black pepper

1/2 tsp. (2,5 g) Dijon mustard

optional: 

• 1 tsp. (5 g) organic honey
• feta cheese

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Walnut Paste à la Georgia

There are many variations of this recipe found in the western and central parts of the country. 

Over a million years of culture has given the region UNESCO World Heritage Sites, working winemakers, agricultural files, and medieval villages and towns. 

Spread on vegetables, add to sauces, thicken stews, place on an hors d'oeuvre tray, fill cookies, blend in a smoothie...Find something you like to use the walnut paste.

ნიგვზი საკმაზი (Georgian)

/nigvzis sakmazi/

Serves 4

~Use organic ingredients as best as possible.~

2 cups (260 g) walnuts

2 tsp. (4 g) coriander powder

3 Tbs. (45 ml) apple cider vinegar 

cayenne 

1 onion

garlic

dill

cilantro or parsley

optional: 

• fenugreek powder
• coriander powder
• saffron powder
• mint
• chili

ერთი /erti/ ა 1. Blend all the ingredients in a food processor.

ორი /ori/ ბ 2. Store in the refrigerator for up to 2 weeks.

სამი /sami/ გ 3. Add a little water to thin it, if you like.

                                                     გემრიელად მიირთვით!

                                                     /gem-ri-el-ad mi-irt-vit/ (formal)

                                            "Eat deliciously" or "Enjoy your meal"

გემრიელად

 /gem-ri-el-ad/ (informal)

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Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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Casserole with Asparagus and Cheese

Asparagus, also called garden asparagus, is a native to Eurasia. Green asparagus (grown above grown) is eaten worldwide. While white asparagus (aka white gold, edible ivory, or the royal vegetable) (grown underground) are found mostly in Germany, France, the Netherlands, Spain, and Switzerland, as well as in Peru and Washington state. 

If you are in Germany in mid-April to June 24th, don't miss the Spargelsaison or Spargelzeit (asparagus season) and enjoy white asparagus prepared in many different ways.

Serve 4

Preheat the oven to 375ºF (190ºC)

1 bunch organic asparagus, trimmed
2 cups (260 g) shredded mozzarella, Gruyère cheese, or a dairy-free cheese
1 cup (240 ml) (dairy-free) organic milk
2 organic eggs

garlic minced
1/2 cup (65 g) grated parmesan cheese or a dairy-free cheese
2 Tbsp (30 g) (dairy-free) butter
thyme, to taste

garnish: chopped chives

optional: cooked shredded chicken

1. Spread out the asparagus in a baking dish.

1. Top with optional chicken.

2. Mix the garlic, milk, eggs, parmesan cheese, and butter

3. Pour over the asparagus.

4. Sprinkle the shredded cheese.

5. Bake 25-30 minutes.

6. Garnish with thyme and chives.

Try other asparagus recipes: https://veggiefernandezs.blogspot.com/search/label/asparagus

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Roasted Beets with Nuts

Usually, I buy pre-cut packages of beets, but now I have a vegetable and fruit box delivered. Well, now I have three huge beets (aka beetroots) with stems. -Mike

Bite of history: Beets were grown by the Ancient Egyptians, Greeks, and Romans. Today, there are beet dishes from Australia and New Zealand, Eastern and Northern Europe, India, and North America, eaten broiled, roasted, or raw. Use the young leaves in salads; mature leaves served boiled or steamed. 

Serves 4

Preheat the oven to 375ºF/185ºC

with the rock in the middle

3 organic beets, remove the stems, scrubbed and trimmed but not peeled

3 Tbs. (45 ml) balsamic vinegar

1 tsp. (5 g) organic honey

toasted organic nuts, eg. walnuts, pistachio, and/or hazelnuts

olive oil

optional herbs:

• thyme (earthy flavor)
• rosemary (natural sweetness)
• sage (paired with thyme and rosemary)
• dill (found in many Eastern European cuisines)
• parsley (add color and flavor)

optional spices:

• black pepper (adds contrast to the sweetness)
• cumin & coriander (earthy, smoky taste)
• garlic (savory, pungent depth)
• smoked paprika (smokiness)
• za'atar or ras el hanout (found in Middle Eastern roasted beets dishes)

another optional: toss goat cheese on the cooked beets 

1. Slice the beets in half, then slice into wedges.

2. Bake the beets in a pan on top of parchment paper.

3. Stir together vinegar, honey, and 1/4 cup (60 ml) water.

4. Pour the sauce over the beets. Toss.

5. Cover with foil and roast for 35-40 minutes. Save the sauce.

6. Remove the beets from the oven and carefully uncover.

7. If you like, strain the liquid from the backing pan and pour over the beets.

9. Season with any herbs and/or spices.

10. Transfer to a serving dish with the liquid. 

11. Drizzle with oil and sprinkle with nuts. Add optional goat cheese.

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