chef, cookbook author, culinary + travel writer based in Los Angeles
This delicious fruit preserve tart is a delectable dessert that super simple to make. It uses already prepared jam or preserves at the filling, so all you have to make is the crust and bake it. It’s called Pastaflora in Greece and Pastafrola in Italy and South America. No matter what name you call it, you’re definitely doing to want to eat it. Get the recipe on MySweetGreek.com
When I visit the Greek islands in the summer time, eating this indulgent lobster pasta is always on my bucket list. I adapted this recipe for it to use ingredients that are more common outside the islands, like lobster tails instead of a whole spiny lobster, which is the most common type of the crustacean you would find in the islands. Really to sail off with me? Find the recipe on MySweetGreek.com
Salmon is healthy and full of Omega 3 fatty acids and protein. That’s why I’m using it in this salmon cake recipe. My inspiration for this was a riff on a crab cake with a Greek twist. I’m adding tangy feta cheese and dill to the mix to transport you right to the Aegean Islands in the summertime. Get the recipe on MySweetGreek.com
This is one of my favorite recipes to make for my personal chef clients. It’s easy to assemble and quick to cook. You can even make them in advance for a convenient weeknight dinner or dinner party. The combo of the tomatoes, capers, and fennel takes you right to the shores of the Mediterranean sea. Get the recipe on MySweetGreek.com
This slider recipe is super versatile and perfect for warm-weather entertaining. It’s a riff on the classic Greek recipe for Keftedes (herbed meatballs). You can use whatever meat you prefer to eat, and take their flavor to the next level with fresh herbs and aromatics. They’re best on the grill, but can definitely cooked on your stove if one isn’t available. Get the recipe on MySweetGreek.com
