With the days getting longer and temperatures creeping back up, we’re beginning to crave the foods of the season ahead. A staple dish in Greece, Boureki is typically made in the summertime when there is an abundance of garden vegetables and fresh herbs, but can easily be enjoyed year-round. Different versions of this recipe can be found throughout Greece and this particular recipe is commonly prepared in the mountain villages of Crete, prepared with local Koroneiki olive oil.
The trouble with spring is that we get eager to grill, but we can’t always count on the weather to cooperate. Admittedly, I am a fair weather griller. I know some people who gleefully brave blizzards for the joy of putting meat to searing grate. I simply am not so hardy a man. A bit of a chill or dampness in in the air is enough to scuttle my grill plans and send me back indoors. Of course, that can make planning a challenge. Coming up with a whole new menu just because I don’t want to get wet doesn’t quite work for my life. So this time of year I tend to gravitate to recipes that won’t complain if I need to move them indoors. This lemon-pepper lamb with bell pepper couscous is just such a recipe.
It doesn't matter how skilled—or not— your kids are in the kitchen. This easy, fruity mousse parfait is a great Mother's Day project they can help with.
To keep it simple, we use vanilla Greek yogurt as the base for our mousse, and fold whipped cream into it for a light, airy texture. Then we layer the mixture with lightly sweetened fruit for a pretty and tasty contrast. We opted for peaches and blueberries, but any berry or diced fruit would work fine. Strawberries and bananas or raspberries and orange segments would be great combinations.
Not feeling fruity? Try a sprinkling of chopped toasted pecans and a touch of prepared caramel sauce between the layers.
EASY BLUEBERRY-PEACH MOUSSE PARFAITS
Start to finish: 15 minutes
1 cup fresh or thawed sliced peaches, diced
1 cup fresh blueberries
1 tablespoon sugar
2 teaspoons lemon juice
Pinch of salt
1 pint heavy cream
2 tablespoons powdered sugar
1 cup nonfat vanilla Greek yogurt
In a small bowl, combine the peaches, blueberries, sugar, lemon juice and salt. Mix gently.
In a large bowl, use an electric mixer to beat the cream and powdered sugar until it holds medium peaks. Fold the yogurt into the whipped cream until combined.
Spoon a small amount of the fruit mixture into 6 tall parfait glasses, then top with a spoonful of the yogurt mousse. Repeat layering the fruit and mousse until all of the mixtures are used up. Serve immediately.
Nutrition information per serving: 320 calories; 270 calories from fat (84 percent of total calories); 30 g fat (18 g saturated; 1 g trans fats); 110 mg cholesterol; 13 g carbohydrate; 1 g fiber; 9 g sugar; 4 g protein; 60 mg sodium.
EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo
WASHINGTON - The American Hellenic Educational Progressive Association (AHEPA), a leading membership-based association for the nation’s millions of American citizens of Greek heritage and Philhellenes, will launch a program that will feed the needy people of Greece and benefit the local Greek economy called “The Demeter Initiative,” announced Supreme President Dr. John Grossomanides.
For those who live in the Mile High City, be sure to check out owner Tim Lymberopoulos' Corner Store Cafe in Denver, CO. Located in the heart of Denver's Wash Park the cafe is located at 1939 East Kentucky Ave. Recently, Corner Store Cafe was selected to cater for Mayor Michael Hancock at a fundraising event at the Colorado Auto Dealer’s Association. "It was an honor to serve the person behind the Denver Seeds Initiative and other guests who are also enthusiastic about growing a sustainable local food economy," said Lymberopoulos. For reviews and more log on to cornerstore.fooducopia.com. or call 303-722-7838.
Not only do organic foods have a reputation for being “healthier,” but a new study shows people think they are also better tasting and of greater value than their non-organic counterparts.
ATHENS—Could Greece’s shimmering olive groves spell a liquid gold solution to youth unemployment? Gaea Products SA has established its food credentials by winning 63 industry awards and is now rated as one of Europe’s most dynamic brands.
Pour on the olive oil, preferably over fish and vegetables: One of the longest and most scientific tests of a Mediterranean diet suggests this style of eating can cut the chance of suffering heart-related problems, especially strokes, in older people at high risk of them.
BOCA RATON, Fla. (AP)—Greek yogurt is taking over the dairy aisle, but will kids bite? The question is a critical one for General Mills, which is a dominant player in yogurt for kids, with about half the market. It's also important to Chobani, the leader in the Greek yogurt category, which is stepping up its courtship of kids — and their parents.
Chicago—Come and celebrate Greek culinary traditions and wine at the first annual St. Demetrios Church Winter Food Festival March 1-3 in the Church’s Miller Center at 2727 West Winona Ave. Enjoy a Greek meal, sweets and a glass of Greek wine. Hours are Friday March 1, from 5 pm to 9 pm, Saturday, March 2 from noon to 9 pm and Sunday, March 3 from noon to 6 pm.