The Greek food throughout its history and continuing today is for the Greeks a philosophy, they know that what makes a perfect feast is not just the food but also the good company. Food is nearly always prepared with the tastes of the guests in mind, should the dishes be roasted or fried, light or heavy? 

The traditional day is still de rigueur on the islands. It begins early with a quick breakfast of coffee and cigarettes or dried Rusk soaked in warm milk, followed by a substantial lunch and a siesta. After a few hours more work, evening is the time to relax with family and/or friends whilst nibbling meze (Greek appetizer). This is followed at 9 or 10pm by dinner with, perhaps, sweet pastries, cakes or ice-cream enjoyed later in the cafes.

Please try some of the wonderful dishes that are described here.

Lentil Salad: Makes 8 servings
2 cups French green lentils
5 cups chicken stock or vegetable stock or water
1/2 yellow onion
1/2 carrot peeled
Whole 1/2 stick celery
Whole 2 garlic cloves, cut in half
1/2 tsp salt
Ground black pepper
1/2 cup red onion diced
1/2 cup red pepper diced
Rinse lentils in cold water, pick through for pebbles. Bring all the ingredients except red onion and pepper to a boil in a medium pot, reduce heat to simmer uncovered until tender (about 25-40mins). Drain and spread to cool on a sheet pan. Reserve carrot and celery, cut into dice. Discard onion and garlic. When cool, place lentils in a serving bowl with diced vegetables. Toss with vinaigrette (recipe below) let sit 15 mins. before serving. Serve at room temp or chilled, adjust taste with vinaigrette and seasoning before serving.

Vinaigrette:
1 Tbsp coarse grained mustard (optional)
1/8 cup red wine vinegar
1/4-1/2 cup olive oil
To taste salt
Pepper to taste
Fresh parsley, chopped
Whisk or shake ingredients for the vinaigrette in a small bowl or jar, until well blended. Pour over lentils just to moisten and flavor. (Save any remaining vinaigrette for salad). Sprinkle with chopped parsley.
~ Thanks Deborah Christakos for sharing this!

Paximadia

½ lb butter
½ cup Mazola
6 eggs
1 ½ cup sugar
4 ½ cups flour
½ cup walnuts
¼ tsp salt
¼ tsp nutmeg
2½ tsp cinnamon
2 tsp vanilla

Melt butter and add oil.  Beat eggs slightly and add sugar.  Measure flour, adding baking powder, spices and salt.  Add butter and oil mixture to egg batter; add dry ingredients.  Add nuts and vanilla; mix well.  Shape into logs, narrow loaves [13 oz per load] 1 ½ inch wide and about 1 inch thick.  Place on greased cookie sheets 2 inches apart.   Brush with beaten egg; sprinkle with sesame seed.  Bake in preheated 350 oven until brown.  Remove from oven, slice diagonally in ½-inch slices.  Place cut side down on baking sheet, return to oven for 10-15 minutes until brown.

Squash Patties - Kalekethya Keftedes

2 cups grated zucchini
1 small onion chopped fine
2 eggs beaten
1 cup cracker meal
1 tbsp parsley chopped fine
3 tbsp grated cheese
Salt and pepper
Olive oil or canola oil for frying

Scrape outside of squash to remove tough outer skin.  Grate with course grater into large bowl.  Salt and let stand for ½ hour; drain water.  Add all remaining ingredients.  Mix lightly but well.  Form into small patties and roll lightly in flour.  Fry in hot oil until golden brown on both sides

If you have recipes that you wish to share with everyone, please email them to us at stlukeinfo@gmail.com and we'll share them for everyone to enjoy!