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Posts Tagged ‘Greece’

This picture brings up memories of one of my all-time favorite trips–Greece. A girlfriend and I spent 5 weeks traveling through Athens, the mainland, and the islands of this amazing country. On the morning this photo was taken, we were waking up to our first day on Mykonos, one of Greece’s many beautiful islands. I’d gotten out of the shower to discover that my friend had prepared a breakfast of Greek yogurt and honey, sliced apples, grapes, cheese, fresh orange juice, and coffee (Nescafe cappuccinos, because that’s how they roll over there).

Something about the sight of the breakfast, combined with the Greece Lonely Planet guidebook, awakened in me a deep appreciation of where I was in life. I was in Greece, on a beautiful island, with one of my best friends, living a real life adventure better than any I could have imagined. Every time I look at this photo I’m reminded of those feelings, and I love it.

Breakfast in Mykonos © 2009, Juniper Stokes

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Anyone who has ever grown zucchini or other types of summer squash knows that come late August, it’s on. It’s time to figure out how to eat, use, and give away 3-5 pounds of squash a day for roughly an entire month. Personally, I love this challenge. The kitchen is where I am able to release a lot of my creative energy, and I find that more often than not, challenges and restrictions lead to innovative new ideas and recipes that I never would have discovered otherwise.

So far this squash season, I’ve already made many different squash sautés and a great veggie soup, I’ve shredded and frozen bags of zucchini for savory pancakes this winter, and I’ve had many a veggie barbecue involving squash (okay, my dad did the actual barbecuing, but I created some great marinades).

One of my favorite new ways to use up summer squash was originally based on a recipe from Vegetarian Times, which you can check out here: Greek Zucchini Salad Recipe | Vegetarian Times.

I’ve spent quite a bit of time in Greece, and I have to say Greek food is one of my favorite cuisines. This recipe really captures the flavors of Greece in the summer, with lemon, mint, olive oil, and feta flavoring the squash. As a bonus, I could also look to my own garden for the mint and parsley. The recipe is really pretty good as it’s written on the VT website, although I prefer to use 1/2 cup onion rather than an entire cup, as the recipe suggests.

Check out the recipe on their website, or here:

Greek Zucchini Salad from the Vegetarian Times

Ingredients:

  • 3 Tbs. lemon juice
  • 2 tsp. grated lemon zest
  • 1 minced garlic clove
  • ⅓ cup olive oil
  • 2 medium zucchini or squash, (somehow) peeled into thin ribbons
  • 1 medium sweet onion (I only use 1/2 onion)
  • ½ cup crumbled feta cheese
  • 2 chopped green onions
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh parsley

Directions:

Stir together lemon juice, lemon zest, garlic, and olive oil in large serving bowl. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint and parsley just before serving, as well as salt and pepper to taste.

This recipe is really pretty easy, but my kitchen is in no way equipped with fancy tools, and thinly slicing squash and zucchini into pretty ribbons turned out to be a bit more difficult than I would have liked. I tried using a simple vegetable peeler for one salad, which left me with a few pretty ribbons and a lot of messy globs. In the end, using a food processor to thinly slice the squash worked well.

From there, I marinated the squash, lemon juice and zest, olive oil, onion, and garlic overnight, then topped the dish with chopped mint, parsley, green onion, and feta right before serving. The salad was a complete hit.

Greek Squash Salad © 2012, Juniper Stokes

I love that this recipe uses raw zucchini. Though I don’t tend do well eating completely raw, I do try to eat 50-80% raw. The healthy enzymes and unaltered vitamin and minerals in raw foods are healing for our bodies on many levels. Though the feta means this salad is officially neither raw nor vegan, it still packs a super healthy punch. And the feta is just soooo goooood.

Inspired by my success with this recipe, I decided to take the flavors to Asia. Asian version coming soon!

 

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