Flavours of Spring

Thanks to the mediterranean climate Greek herbs and vegetables have mouthwatering flavours and most stupendous colours. Feel the freshness of spring’s special recipes; peas, beans, spinach, artichokes, carrots, onions, asparagus, radishes, beets, lettuce, dill and wild mountain greens served with meat or fish, raw or cooked, just take your pick.

Let’s set the table

There is literally no limit to the different combinations you can come up with having all these wonderful Greek products in hand. Find below our favourite ones consisting of beloved Greek dishes “topped” with spring’s aromas.

For starters choose among: boiled mixed wild greens sprinkled with olive oil and lemon juice; sliced lettuce, dill and scallions; boiled veggies sprinkled with olive oil and vinegar or a delicious hortopita (a pie with wild greens) with homemade phyllo pastry; these are only some of our favourite ones.

As for the main course, simply let your imagination free and improvise. The best solution however is to try out the extraordinary veloute soups with asparagus; cuttlefish stew with spinach; peas with freshly grated tomato cooked in a pot; artichokes with broad beans; pasta with mushroom sauce; green beans and tomato sauce stew; fricassee lamb and briam vegetable bake. These plates are filled with spring’s fresh aromas and colours that promise to blow your mind away!

It smells like spring already!

An easy to make, yet super delicious recipe, is none other than the veal and vegetable stew, which we’ve noted down with love especially for you! Find the recipe here.

Bon Appétit