- Full Title: Cake Pops Christmas
- Autor: Bakerella
- Print Length: 80 pages
- Publisher: Chronicle Books LLC
- Publication Date: October 12, 2012
- Language: English
- ISBN-10: B009TLWP6I
- Download File Format | Size: epub | 2,13 Mb
“Nabhan explores the seasonal resources of his regional food shed in an attempt to understand the full meaning of eating well. Indulging a joyful taste for wild food…leads him to an enriched sense of community and to better ways of eating that are delicious to the palate and easy on the land…. This timely and thoughtful book suggests a different path toward health and responsible living.”
“A practical primer on how to ‘eat locally, think globally’ (and to enjoy it more) wherever you are. Nabhan explores one of the greatest sources of global despoliation and tells us exactly what we can do about it: eat consciously, and eat foods grown close at hand.”
—Stanley Crawford, author of A Garlic Testament: Seasons on a Small New Mexico Farm
“Weaving together the traditions of Thoreau and M. F. K. Fisher, Nabhan challenges the wisdom of buying into the planetary supermarket and offers his personal journey to eat locally as an alternative. A rare combination of the sensual and the intellectual, Coming Home to Eat is a soul food treatise for our time.”
—Peter Hoffman, chef-owner of Savoy Restaurant in New York City and national chair of Chefs Collaborative
“A tale certain to inspire gardeners, cooks, and others eager to replace convenience with flavor.”
—Country Living Gardener
“A profound and engaging book, a passionate call to us to rethink our food industry and to return when possible to our own locale for the sources of what we cook and eat.”
—Jim Harrison, author of The Beast God Forgot to Invent
“Dr. Nabhan’s adventures with food wove through my day…. [A] good book for gardeners to read this winter, as they dream of what to order from that avalanche of catalogs [and] a reasoned primer on the risks of bioengineered crops.”
—Anne Raver, New York Times
“Nabhan is a brilliant scientist (ethnobotany) and remarkably successful social activist. In Coming Home to Eat he weaves ideas about eating right into his interest in the pleasure of caring for ecosystems and communities. His stories are often funny and always invaluable.”
—William Kittredge, author of The Nature of Generosity
“[Nabhan] writes with a passion for those of us who still see and trust the wild in our land. His stories celebrate the sense of place that belongs in all our foods.”
—David Mas Masumuto, organic farmer and author of Epitaph for a Peach and Harvest Son
“[A] global meditation on finding sustenance in your own backyard.”
“A purist at heart, Nabhan questions the world-at-your-fingertips approach to eating adopted by many Americans…. [His] narrative will change the way that readers look at their meals forever.”
“This book is about communion. It describes a sacred relationship to food and place…. The author celebrates the sensual pleasures of food while giving the reader an education about global food politics in a savory blend of personal story, research, and reflection, all served up in delicious prose.”
“An eloquent and trailblazing writer…. Warmhearted, innovative, and respectful of life, Nabhan inspires readers to think twice about corporate domination of the food supply and the old adage You Are What You Eat.”
Coming Home to Eat
Also by Gary Paul Nabhan
Where Our Food Comes From:
Retracing Nikolay Vavilov’s Quest to End Famine
Renewing America’s Food Traditions:
Saving and Savoring the Continent’s Most Endangered Foods (editor)
Arab/American: Landscape, Culture, and Cuisine in Two Great Deserts
Renewing Salmon Nation’s Food Traditions (editor)
Why Some Like It Hot: Food, Genes and Cultural Diversity
Woodlands in Crisis (with Marcelle Coder and Susan J. Smith)
Cross-Pollinations: The Marriage of Science and Poetry (ESSAYS)
¡Tequila! A Natural and Cultural History (with Ana G. Valenzuela-Zapata)
Singing the Turtles to Sea
Efraín of the Sonoran Desert: A Lizard’s Life Among the Seri Indians (with Amalia Astorga and Janet K. Miller)
La Vida Norteña (with David Burckhalter and Thomas E. Sheridan)
People, Plants and Protected Areas (with John Tuxill)
Creatures of Habitat (POEMS)
Cultures of Habitat (COLLECTED ESSAYS)
The Forgotten Pollinators (with Stephen Buchmann)
Canyons of Color (with Caroline Wilson)
The Geography of Childhood (with Stephen Trimble)
Songbirds, Truffles and Wolves
Counting Sheep: Twenty Ways of Seeing Desert Bighorn (editor)
Desert Legends (photos by Mark Klett)
Enduring Seeds (ESSAYS)
Gathering the Desert (drawings by Paul Mirocha)
The Desert Smells Like Rain
Coming Home to Eat
The Pleasures and Politics of Local Foods
Gary Paul Nabhan, Ph.D.
W. W. NORTON & COMPANY
NEW YORK LONDON
Copyright © 2002 by Gary Paul Nabhan
All rights reserved
For information about permission to reproduce selections from thi
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for helping change those statistics and empowering other parents to do the same. I knew that if I could help parents understand that the power to make a change is in our hands, then together we could make a difference in the lives of our children—the lives of our entire family. After all, we are raising the future generation. We can teach them healthful habits and attitudes about food so that they aren’t doomed to suffer the future those statistics predict.
Also, we control about 80 percent of the food budget and can vote with our dollars to change the food industry. If we decide to make a change, we will succeed because we care more about the future generation than anyone else. They aren’t just statistics to us; they are our precious children.
Since that day a decade ago, I’ve been on a journey to improve the health of my family and to help other moms improve their family’s health as well. My journey is now shared with my husband and six kids. Along the way, I’ve learned a little about parenting, a lot about cooking and cleaning, and so much about myself. I was diagnosed with Hashimoto’s thyroiditis, which became a tremendous catalyst for personal change, as my lack of energy and health struggles were making it difficult to take care of my family. It took years for me to get answers, but I now know that my years of eating processed foods and living a high-stress lifestyle that lacked sleep created a prefect breeding ground for this autoimmune disease. A nourishing diet, however, is helping my body reverse these problems.
Through this struggle, I’ve realized how nourishing food is absolutely essential to health and how the standard diet is failing many of us! I began to research nutrition and the most healthful lifestyle—from what to eat to how to live overall—and I realized that with some basic changes in my diet and lifestyle I could make a large impact on my health and the health of my family. I became my own guinea pig, experimenting with real food, supplements, and lifestyle changes to try to find my own answers. I read hundreds of books, listened to dozens of podcasts, and found hundreds of medical studies that became the basis of the changes I made.
My journey started with simple changes. It started with addressing my own health struggles and establishing mindful eating and lifestyle habits for my family. Long before I was “Wellness Mama,” I was just a new mom with a fussy baby and an undiagnosed thyroid problem struggling to figure out why my hair was falling out and my hands were always cold. I was a new wife, learning how to cook for my family and researching the chemicals in my cleaning products.
I started with baby steps, making one natural product for my home…then planning a couple real-food meals each week. I slowly replaced the plastic in our house with glass or steel items and stocked my pantry with organic ingredients. The journey started slowly but grew quickly and as I began to see how much healthier and happier my family was, I started sharing my remedies recipes with friends and family.
These changes and my passion for them grew into a blog and a website that allowed me to share my knowledge. The more I learned, the more I wrote, and the reaction from others was so great and so encouraging that I kept at it. Eventually it exploded as I reached more and more people who like me wanted to help their children and themselves.
During the process, I worked to overcome my own health struggles and to improve the health of my family at the same time. I’m not perfect. My family isn’t perfect. I am very much a work in progress, but I think we all are. This book is part of my desire to share my own journey and what I’ve learned so that other families won’t have to struggle with the same learning curve I did. The recipes and advice in this book, I hope, will make your life a little easier and your family much healthier.
You thought you were buying a cookbook, but my mission is to recruit you to change your future and the future of our children! In the book, not only will you find two hundred of my favorite healthful family-friendly recipes, but you’ll also find some guidelines on what to eat and what to avoid as you begin your own journey. These guidelines are based on years of research, reading, and interviewing experts in the field of health and wellness. They bring together what I’ve learned during my own quest for wellness and reflect what I believe to be the healthiest way to eat and live. Once you are armed with that knowledge, I’ll also share some of the best Tips for getting a simple, healthful meal to the table every night. After all, that’s the key to improving your health and the health of your family. I hope you’ll join me on this mission and that together we can make lasting changes.
Happy reading and happy cooking!
“the Wellness Mama”
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a monumental body of evidence belies this contention. Collected by scientists at the world’s most eminent institutions and published in our most prestigious journals, it definitively establishes that vitamins, minerals, amino acids, and all the other natural sources of nourishment that I call “vita-nutrients” can safely and effectively replace many of the drugs and invasive procedures that medicine imposes on us.
In short, the cat is out of the bag. Scientists have proved the therapeutic value of nutrients and have placed us at the threshold of a new era in medicine.
When I started to write this book, I didn’t fully realize just how close we are to crossing that threshold. Nor did I recognize the extent of the company I keep—the thousands of physicians and research scientists from the finest quarters of conventional medicine who, like me, have opted to treat their patients with an extremely broad range of nutritional supplements.
I had intended to report on the successful vita-nutrient treatments that we’ve devised over the past twenty years at the Atkins Center for Complementary Medicine, which have helped tens of thousands of people prevent and overcome illness. But in order to take full advantage of the important work of many others in this growing field, I decided instead to assemble a small, devoted team of nutritionists, researchers, and writers who could help me explore both the published research and personal knowledge of some of our most progressive and creative nutrition practitioners. What we learned was so exciting that one day one of my co-workers exclaimed, “Dr. Atkins, I think this book could change the world.” A few months later the comment was, “This book will change the world.” While I realized, of course, that one book can’t possibly attain a goal this momentous, I confess that I’ll be disappointed if it doesn’t help in at least some small way.
WHAT THIS BOOK WILL REVEAL TO YOU
Part One of this book will show you why the vita-nutrient solution isn’t just a means of preventing deficiency states. In fact, it’s the treatment of choice for most of the chronic illnesses that plague us today. By addressing the true causes of disease instead of temporarily alleviating symptoms, it enables longer-lasting, more effective healing. Part Two will reveal the full disparity between the role nutrients can and should play in overcoming illness, along with the way the medical profession can restrict its options. Here I describe the therapeutic capabilities of over one hundred vita-nutrients and nutritional herbs. You’ll learn that familiar vitamins and herbs that you see listed on the side of a cereal box represent only a fraction of the natural healing substances that are available to all of us. These vita-nutrients can be such powerful health resources that I have come to consider them “the tools of healing.”
In Part Three we’ll put together all of this information by creating a personalized program to help you regain or improve your health. This system, which is based on the principle of targeting your nutritional supplements, will help you create your own tailor-made program, much like the ones we use at the Atkins Center. These will not only correct the deficiencies that cause specific health problems, but will also play health-restoring roles unrelated to deficiencies. Whether your problem is diabetes, heart disease, cancer, arthritis, or an infection, you’ll formulate a vita-nutrient solution that will help you get well—without resorting to the drugs and invasive procedures with consequences that are often as serious as the ailment itself, Empowered by a new level of health care choices, you should do very well indeed.
AN INTERACTIVE SOLUTION
I believe that this newfound power comes hand in hand with a duty to share it—with your family, with friends, and, yes, with your doctors. The vita-nutrient solution is a community solution, although it is by no means a substitute for professional medical care. You will need a doctor at your side to watch over your well-being and monitor your progress.
Even though the vast majority of medical professionals care about their patients’ health and are always open to a promising new treatment, they are often unwilling to ignore the pronouncements of medicine’s policy makers—who as a group have never been as enthusiastic about natural treatments as they are about pharmaceuticals. The grassroots support on which nutritional medicine has always had to rely must overcome consensus medicine’s resistance to change. Find out if your doctor will guide you or will at least support your efforts to find a nutrient-based health program. You might even ask him or her to read this book, which is copiously footnoted with solid mainstream research citations and references for that very purpose. If a doctor dismisses nutrition or tells you that supplements may interfere with medications, I hope th
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Basic Chicken Noodle Soup
Chicken noodle soup is considered by many to be the best remedy for a cold or the flu. I’ve given a lot of thought to this matter, and I’ve decided that in order for the soup to be at all restorative, it must be homemade. It’s the love that goes into making this soup for someone who is sick that holds the healing power. Try this version – it is so much better than anything from a can.
8 – 10
1 tablespoon olive oil
1 onion, finely chopped (about 1 cup)
2 carrots, finely chopped (about 1 cup)
2 ribs celery, finely chopped (about 1 cup)
2 cloves garlic, finely chopped
½ teaspoon dried thyme
1 bay leaf
2 quarts good quality or homemade chicken or vegetable stock
3 cups shredded cooked chicken
1½ cups wide egg noodles
salt, to taste
freshly ground black pepper
¼ cup chopped fresh parsley
1. Heat a stockpot or Dutch oven over medium heat. Add the olive oil and lightly sauté the onion, carrot and celery until tender – about 6 to 8 minutes. Add the garlic, thyme and bay leaf and cook for another minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes.
2. Add the cooked chicken and noodles to the pot and cook until noodles are al dente – about 6 to 8 minutes. Remove the bay leaf from the soup, season with salt and pepper, add parsley and serve immediately.
•A good chunky soup must have a flavorful broth, tasty vegetables and tender, flavorful components, like chicken, beef, pork, or noodles and other grains.
•It is critical that you use a good stock. If you don’t make your own stock, buy the very best stock that you can, or buy twice as much stock as you need and reduce it to a half of its original volume to concentrate the flavor.
•In this recipe, as with all the recipes for chunky soups, the vegetables are cooked in oil first. This helps establish their flavor. Then they are simmered in the broth just until tender.
•Some recipes for chicken noodle soup cook the chicken in the broth. This is great to enhance the flavor of the broth, but it takes flavor away from the chicken. Use leftover chicken if you have it on hand or cook it especially for the soup. Grilled chicken will add a smoky, grilled flavor to the soup, which is very nice. Sautéed chicken is tasty as well.
•This recipe cooks the noodles in the soup to save a step. Cooking the noodles (or any starchy ingredient) in the soup, rather than adding cooked noodles to the soup, will make the soup a little cloudy, but will give the noodles more flavor. The noodles will, of course, continue to absorb liquid as they sit in the soup. Keep in mind that if you save leftovers of this soup and re-heat it another day, you may need to thin the soup with more stock or water. Each time you reheat the soup, the noodles will get softer and softer, but the soup will still be delicious.
Basic Chicken Noodle Soup
Beef and Barley Soup
This soup is very thick and stew-like. It makes a good meal on a winter’s night with just a side salad or a slice of crusty bread.
8 – 10
1 tablespoon olive oil
1 pound beef stew meat
1 onion, chopped (½-inch pieces; about 1 cup)
2 carrots, chopped (½-inch pieces; about 1 cup)
2 stalks celery, chopped (½-inch pieces; about 1 cup)
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 bay leaf
2 to 3 quarts beef stock
½ cup pearl barley (regular or quick-cooking)
salt, to taste
freshly ground black pepper
¼ cup chopped fresh parsley
1. Heat a stockpot or Dutch oven over medium to medium-high heat. Add the olive oil and, in batches so you don’t overcrowd the pan, brown the stew meat on all sides, seasoning with salt and pepper as you go. Remove the browned meat from the pot and set aside.
2. In the same pot, sauté the onion, carrot and celery until tender and starting to brown – about 10 to 12 minutes. Add the garlic, thyme and bay leaf and cook for another minute.
3. Return the beef to the pot and add two quarts of the beef stock. Bring to a simmer and simmer gently for 60 minutes, or until the beef is tender.
4. Add the barley to the pot and continue to simmer for 45 minutes. Thin the soup to your desired consistency with more beef stock and heat through. Season the soup with salt and pepper and add the parsley. Remember to remove the bay leaf from the soup before serving.
If you prefer a thinner soup, cook the barley separately in 1½ cups of water for 30 to 45 minutes, and then add it to the soup. This will also make the soup less cloudy and less like a stew. (If you are using quick-cooking barley, it will cook in about 10 to 12 minutes.)
Pork and White Bean Soup
This is another soup that can be a whole meal unto itself. I like to finish it with cilantro, but if you don’t like cilantro, parsley is a good substi
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and black pepper
Halibut is a meaty fish, full of flavour and with very few bones. If you can’t get caper berries, use small capers (caper buds) instead, but if they’re in salt or brine, rinse well in hot water before using.
Put the potatoes in a large saucepan, cover with water and add a good pinch of salt. Bring to the boil and cook for 20–25 minutes, then drain the potatoes and return to the pan, which should no longer be over the heat.
Pour the milk into a small saucepan and heat until nearly boiling. Crush the potatoes with a fork or potato masher until they form a chunky mash, then slowly add the hot milk, stirring all the time.
Melt half the butter in a frying pan over a medium heat, tip in the spring onions and sauté for about 2 minutes. Add these to the mash, then season well with salt and pepper and set aside.
Season the halibut with salt and pepper and drizzle with olive oil. Place in a non-stick frying pan over a high heat and cook for 3–4 minutes on each side, or until the fish starts to turn golden-brown. Remove from the heat and set aside.
Add the remaining butter to a medium-sized saucepan set over a high heat. When it has turned nut brown in colour, add the caper berries and the juice of one lemon. Season, then remove from the heat and add the lemon segments and parsley.
Place some champ on each plate with a piece of halibut at the side. Spoon the lemon caper butter over the top and serve.
Mackerel with caramelised radishes
16 baby white onions, peeled and left whole
1 tbsp runny honey
2 tsp cumin seeds
4 mackerel, gutted and washed
2 banana shallots, peeled and sliced
2 lemons, sliced
1 bunch of coriander
1 bunch of chives
½ bunch of thyme
50ml (2fl oz) olive oil
This recipe was inspired by a trip to France, where I visited a great market right on the seafront. The fishing boats were moored up alongside the market stalls, which were laden with fresh fish – in particular, mackerel, which is unbeatable when eaten fresh and cooked simply. I was also impressed by the crisp, vibrant radishes on sale. Here I’ve found a way to combine the two.
Place the onions and 110ml (4fl oz) water in a large non-stick saucepan. Bring to the boil and allow to cook for 5 minutes, or until tender, then add the radishes and cook for a further 2–3 minutes.
Add the honey and cumin seeds and cook for a further 5–6 minutes. The colour of the radishes will gradually start to run and form a glaze. When nearly all the liquid has evaporated, remove the pan from the heat.
Preheat the oven to 180°C (350°F), Gas 4. To prepare the mackerel, place 4 sheets of foil on a work surface – each sheet about the size of a newspaper. Divide the shallots, lemons and herbs between the pieces of foil, placing a pile in the middle of each sheet. Place the mackerel on top and score the fish with a sharp knife. Drizzle with the olive oil and a tablespoon of water and fold the foil over to form small parcels.
Place the parcels on a baking tray, put in the oven and cook for about 8–10 minutes. Remove from the oven, open up the parcels and transfer the fish to plates. Gently reheat the onion and radish mix, divide between the plates and serve.
Cod with clams, curly kale and wild garlic
4 tbsp rapeseed or extra-virgin olive oil
150g (5oz) butter
4 × 150g (5oz) cod fillets, skin on
400g (14oz) small, fresh clams, in shells
2 shallots, peeled and finely chopped
200ml (7fl oz) perry (cider-like drink made from pears) or cider
225g (8oz) curly kale, stalks discarded
110g (4oz) wild garlic leaves, or 110g (4oz) fresh spinach and 2 cloves of garlic, peeled and chopped
Zest of 1 lemon
3 tsp finely chopped chives
Salt and black pepper
When buying cod, go for thicker fillets from larger fish, as these have the best flavour and don’t break up too much during cooking. Wild garlic can be found in woodland and by the side of the road; the leaves should be picked before the heads flower. If you can’t find it, use spinach and chopped cloves of garlic instead.
Preheat the oven to 190°C (375°F), Gas 5. Set an ovenproof pan or roasting tin on the hob over a high heat and, when the pan is hot, add the rapeseed or olive oil and 25g (1oz) butter. When the butter has melted, fry the cod fillets for 2–3 minutes on each side, until they are golden-brown all over.
Transfer the pan to the oven and roast the fish for 5 minutes until just cooked through. Remove the pan from the oven, cover with foil and set aside to rest.
Meanwhile, put the clams in a colander and wash thoroughly under running water, discarding any with broken shells or those that don’t close when they are tapped against the side of the colander.
Set a large sa
d luck for the year.) The midnight meal usually includes Easter soup and lamb.
The formal Easter meal is eaten on Sunday. The traditional roasted lamb is served, along with various vegetables, and many desserts. The customary Easter bread is served, adorned with red eggs. In the afternoon the Agape Service, a special service of love, is held, with readings of the Resurrection Gospel in various foreign languages to signify the universality of the Christian faith.
On the fortieth day after Easter, a special Divine Liturgy is held to commemorate Christ’s last appearance on earth.
Pentecost, from the Greek word for “fiftieth,” signifies the fiftieth day after Easter, when three thousand people were baptized. It is regarded as the beginning of the Christian church, and special services are held on that day.
August 15: The Dormition (or Falling Asleep) of the Virgin Mary
This day, considered one of the most important holidays in the Orthodox church, commemorates the day on which the Virgin Mary died. The preceding fifteen days are an important fast; many faithful observe this fast and receive Communion on Assumption. In order for the faithful to receive Communion, they must fast for at least three days before receiving.
September 8: The Nativity of the Virgin Mary
In the Orthodox church, this date is extremely important because it commemorates the birth of the Virgin Mary to Joachim and Anna. Theotokos is the name given to the Virgin Mary, meaning “God given.”
September 14: The Elevation of the Holy Cross
On this day, the Holy Cross was found by Saint Helen, on a hill that was covered with basil bushes. For this reason, the basil plant is treasured and is not used in Greek cooking. It is grown and admired, and many bring their basil plants as gifts to the church on this particular day.
December 25: Christmas
The day of the birth of our Lord is a joyous one in the Orthodox church. Beginning on November 15th, many follow a forty-day fast in preparation for the Nativity. It is expected that all Orthodox receive Holy Communion at Christmas. The Christmas meal is a festive one, and includes a special Christmas bread.
Throughout the year, each individual is expected to live a devout Christian life. Although people live far from their native land, many try to follow the traditions of their heritage. Despite the changes and modifications that take place, particularly with the numerous intermarriages, people adapt and try to follow the teaching of the church and the customs and traditions of their ancestors.
MEAT PHYLLO ROLLS Bourekakia me Kreas
ARTICHOKE PHYLLO TRIANGLES Bourekakia me Anginares
SHRIMP PHYLLO TRIANGLES Bourekakia me Garides
SPINACH CHEESE PHYLLO TRIANGLES Spanakopetes
CHICKEN PHYLLO ROLLS Bourekakia me Kota
CHEESE PHYLLO TRIANGLES Tiropetes
CHEESE PHYLLO PIE Tiropeta
MUSHROOM PHYLLO TRIANGLES Bourekakia me Manitaria
CRABMEAT WRAPPED IN PHYLLO Kavouri Bourekakia
CHICKEN LIVER PHYLLO TRIANGLES Bourekakia me Sikotakia
FRIED CHICK-PEA PATTIES WITH SESAME SEED SAUCE Revithokeftedes me Tahini Saltsa
FRIED SMELTS Marithes Tiganites
MARINATED COCKTAIL MEATBALLS Keftedakia me Saltsa
MARINATED LAMB LIVER Sikoti Marinato
COCKTAIL MEATBALLS Keftedakia
COCKTAIL SHISH KEBAB Souvlakia Meze
LEMON-FLAVORED SOUZOUKAKIA Souzoukakia Lemonata
PUMPKIN PATTIES Kolokithokeftedes
SAGANAKI CHEESE Saganaki
SPINACH BALLS Spanakokeftedes
CUCUMBER AND YOGURT DIP Tzatziki
CHICK-PEA AND TAHINI DIP (L) Revithia me Tahini Alima
CUMIN STICKS Koulourakia me Kimino
EGGPLANT SPREAD (L) Melitzanosalata
EGGPLANT AND YOGURT DIP Melitzanes me Yiaourti
FETA DIP Feta Meze
FETA MOLD Feta se Kaloupi
MARINATED LAMB BRAINS IN LEMON SAUCE Miala me Lemoni
FISH ROE SPREAD (L) Taramosalata
MOLDED FISH ROE SALAD Taramosalata Sti Forma
MEATLESS STUFFED GRAPE LEAVES (L) Dolmadakia Yialandji
PEPPER SALAD APPETIZER (L) Piperies Orektiko
MUSSELS WITH MUSTARD (L) Midia me Moustartha
STUFFED MUSSELS (L) Midia Yemista
MARINATED SHRIMP (L) Garides se Lathoxitho
TUNA FISH WITH CHICK-PEAS Tonos me Revithia
Mezedakia, or mezedes, are the appetizers so popular in Greek cuisine. The variety of both hot and cold food in this category is considerable. These mezedakia can be prepared ahead of time, and are suitable for both large and small gatherings, formal or informal. Mezedakia suitable for Lenten meals are designated (L).
A whole meal could be planned using only hot and cold mezedakia. The assortment could include such hot items as phyllo puffs filled with cheese, spinach, or crabmeat, spicy meatballs, and flaming cheese. Among the cold mezedakia could be the traditional tarama di