Notes about Recipes in this book

• Greek salad with an Ikarian touch (Horiatiki opos tin kanoun sto nisi)

  • Gio on September 26, 2015

    We halved this recipe, used a red bell pepper, goat cheese, and the caper option. Loved this version of a much abused salad. Will be our go-to Greek salad for a long time.

• Lentil soup with sage and chile pepper (Fakes me faskomilo kai kafteri piperia)

  • Gio on September 26, 2015

    Halved the recipe, used our own homemade tomato sauce because it was available, for the chile we used 1/2 tsp. crushed red pepper flakes. Delicious! Earthy, full of flavor, hearty and warming. Great for the coming cooler weather.

• Collards cooked with potatoes (Lahanides me patates)

  • Gio on December 22, 2017

    Excellent. Tasty and filling, perfect on a cold Winter evening. Subbed TJ's Southern Greens Blend - a mix of collards, mustard greens, turnip greens, and spinach; sweet potatoes instead of white. For the small bit of water needed I used chicken broth spiked with Aleppo pepper flakes..

• Giant beans baked with grape molasses and herbs (Gigantes me petimezi kai myrodika)

  • ccav on February 16, 2016

    Subsituted pomegranate molasses for grape molasses. These take quite awhile to cook; flavors meld better the next day. Might be worth trying in the slow cooker.

• Sweet potato and arugula salad (Salata me glykopatates kai roka)

  • PennyG on June 12, 2016

    I made all the components for this the day prior to take to work for lunch. I layered the ingredients in the morning then dressed it just before eating. Feta cheese is listed as optional, but I thought it nicely offset the sweet potatoes. It was lovely. It will be a great addition to my lunch bag in the future!

• Lentil salad with fennel, onions, and lots of herbs (Fakes salata me maratho, myrodika kai kremmydia)

  • Nancith on September 09, 2018

    I enjoyed this dish quite a bit, although my husband rated it as ok (no meat in it, you know!) Recipe calls for a large raw red onion, but raw onions in large quantities are not something we enjoy, so I cooked the onions in some olive oil till translucent & soft. For me, adding some feta cheese would up the taste quotient, & it could maybe have used a bit more red wine vinegar as well. Could be a nice dish for a picnic/potluck.

• Lemony chickpeas braised with chard and dill (Revithia me seskoula kai anitho)

  • macfadden on December 20, 2016

    This recipe received very good reviews from my test subjects, but after 40 minutes in the oven, it was giving no indication of ever acquiring the creamy, porridge-like consistency described in the instructions and the chard was getting a bit overcooked. I had to take a stick blender to it. I suggest tasting it before deciding if you want to add the second lemon and more dill; I didn't think they were necessary. As suggested in the description, it makes a very satisfying meal with bread and feta.

• Eleni's baked chickpeas (Ta revithia tis Elenis)

  • parkhyein on November 01, 2015

    1 lb dried chickpeas can be substituted with 3 cans cooked to good effect.