Recipes

Food, Desserts, Recipes

Croissant Bread Pudding

If you love bread pudding, you’ll love this more-decadent version. Use day-old croissants if you have them, but fresh work just fine, too.

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November 07. 2018 | By Laura Booras | 0 comments

Recipes, Soups

French Onion Soup

This homey, comforting soup is perfect for a cool fall evening. I love Bob’s Pain aux Lardons because those little bites of bacon just make the soup even more delicious. You don’t have to use the veal demi-glace, but it’s worth it for the richer flavor. Suggested wine pairing: 2015 Cotiere Pinot Noir. For the full article and other recipes, click here.

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November 06. 2018 | By Laura Booras | 0 comments

Appetizers, Food, Recipes

Smoked Salmon Toasts

Suggested wine pairing: 2017 Margerum Riviera Rosé. For the full article and other recipes, click here. Makes 4–6 servings 1 dozen eggs ¾ cup creme fraîche 2 tablespoons mayonnaise ½ cup smoked salmon, chopped 2 tablespoons chopped chives Salt and pepper 1 baguette Put eggs into a large pot and cover with water. Bring to slow boil and cook

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November 06. 2018 | By Laura Booras | 0 comments

Main Dishes, Recipes

Keftethes

I love these meatballs! They are so quintessentially Greek. Serve them plain or in tomato sauce with a side of orzo. Click here for the Taste of Greece article and other Greek recipes. Makes approximately 16 meatballs 1 pound ground lamb 1 pound ground beef 1 egg ½ cup breadcrumbs 1 tablespoon fresh oregano (dried works

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January 07. 2018 | By Laura Booras | 0 comments

Salads

Horiatiki (Peasant’s Salad)

Click here for the Taste of Greece article and other Greek recipes. Dressing: ⅓ cup olive oil Juice of 1 lemon 1 tablespoon Greek seasoning (there are so many to choose from—Theo has a lovely one at Global Gardens)   Lettuce Tomatoes, sliced Red onion, sliced Feta cheese   Whisk dressing ingredients together and pour

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January 07. 2018 | By Laura Booras | 0 comments

Appetizers, Recipes

Hortopeta

This dish is like spanakopita, but made with other types of greens. You can really use anything: spinach, chard or even kale. Mix it up! It’s a great way to use up a bumper crop of any dark greens you have in your garden. If the phyllo seems intimidating, keep playing with it. If it

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January 07. 2018 | By Laura Booras | 0 comments

Fall 2018

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