Foraging for Flavor Greek Herbs/Bean Cuisine / Spa ... - Kerasma

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Tomato Salad Life Gallery Spa, Chef Dimitris Lemonis For 1 serving 3 oz. (100 gr.) tomato 2 oz. (60 gr.) cucumber 1 ½ oz. (40 gr.) arugula leaves 2 Tbsp. chopped water cress 2 Tbsp. curly endive, chopped 1 scant Tbsp. chopped scallion 30 gr. light Greek Anthotyro or cottage cheese 1 ½ Tbs. extra virgin Greek olive oil 1 scant Tbsp. lemon juice Salt and pepper to taste 36 GREEKGOURMETRAVELER Vassilis Stenos Kerasma recipes Spa Cuisine 1. Dice the tomato and cucumber and finely chop all the greens and scallion. 2. Whisk together the olive oil, lemon juice, salt, and pepper. Serve the salad in a bowl, drizzle with the dressing and garnish with the cheese. Serve.
Baked Gilthead Bream with Steamed Vegetables Life Gallery Spa, Chef Dimitris Lemonis For 1 serving 1 whole gilthead bream (about 1 pound/400 gr.) 1 oz. (30 gr.) cauliflower 1 oz. (30 gr.) broccoli 1 oz. (30 gr.) carrots 1 oz. (30 gr.) asparagus tips 1 oz. (30 gr.) thin green beans 30 ml extra virgin Greek olive oil Fleur de sel Pepper to taste Vassilis Stenos Kerasma recipes Spa Cuisine 1. Wash, scale, and gut the fish very well. Cut into two fillets and pat dry. 2. Marinated the fish fillets in olive oil, lemon juice, fleur de sel, and pepper. 3. Steam the vegetables for 5-8 minutes. In the meanwhile, grill the fish on high heat for 5-6 minutes. Season the vegetables with salt and serve all together. 37 GREEKGOURMETRAVELER
Page 1: Foraging for Flavor Greek Herbs/Bea
Page 4 and 5: LETTER FROM THE PRESIDENT OF HEPO W
Page 6 and 7: RAPID DEFICIT REDUCTION • Deficit
Page 8 and 9: GreekGourmetraveler Greek Food, Win
Page 11 and 12: “If you don't have mint, you have
Page 13 and 14: But an infusion of bay leaves can a
Page 15 and 16: prized dill so highly that the stat
Page 17: 17 GREEKGOURMETRAVELER
Page 20 and 21: Beans and legumes have always been
Page 22 and 23: soaked in salt water and roasted in
Page 24 and 25: OTHER REGIONAL BEANS Greece's north
Page 27 and 28: Does the thought of Spa Cuisine con
Page 29 and 30: ing and connoisurs by storm. "Spa f
Page 31 and 32: 31 GREEKGOURMETRAVELER
Page 34 and 35: Marinated Sea Bream Grande Bretagne
Page 38: Of all the contemporary depictions
Page 41 and 42: depart this life, as they have prov
Page 43 and 44: to the priest not to open the door
Page 47 and 48: Nothing conjures up the dreamy imag
Page 49 and 50: pea, whereas in others, like Santor
Page 51 and 52: milk cheese from Santorini, can be
Page 54 and 55: Tandoori and carpaccio are two type
Page 56 and 57: I can say this now, after a decade
Page 58 and 59: pleasing, aromatic reds and rosés
Page 60 and 61: strating in the process that there
Page 62: GREEK ROSÉS Consumption of rosé w
Page 66 and 67: Cherries, apricots, peaches, and fi
Page 68 and 69: 68 GREEKGOURMETRAVELER
Page 70: that allows us, as growers, to give
Page 74 and 75: Village Salad is quintessentially G
Page 76 and 77: their juices with olive oil before
Page 78 and 79: Greek Salad Napoleon with Basil Ice
Page 80 and 81: Village Salad Soup 1. Prepare the t
Page 82 and 83: Village Salad Gazpacho with Feta Ic
Page 84 and 85: V. Stenos / D. Brown
Page 86 and 87:
Salad with Chickpeas and Smoked Tro
Page 88 and 89:
Lentil-Chickpea Burgers in Potato C
Page 90 and 91:
Cod with Giant Beans and Green Pepp
Page 92 and 93:
Giant Beans with Mackerel 1. Spread
Page 94 and 95:
94 GREEKGOURMETRAVELER
Page 96 and 97:
Yogurt Soup with Cucumber and Mint
Page 98 and 99:
Herb-Stuffed Sardines 1. Clean, was
Page 100:
Crisp Cuttlefish with Salty Semolin
Page 103 and 104:
Cretan Dakos with Ouzo Jelly Chef C
Page 105 and 106:
Ikarian Marinated Octopus and Eggpl
Page 107 and 108:
Lamb Baked with Mint Sauce and Oliv
Page 109 and 110:
Rocket, Watermelon, and Asparagus S
Page 111 and 112:
Melon Souvlaki with Feta Ice Cream
Page 113 and 114:
Watermelon Pie Chef Stelios Parliar
Page 115 and 116:
Grape Cream Chef Stelios Parliaros
Page 118:
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Foraging for Flavor Greek Herbs/Bean Cuisine / Spa ... - Kerasma

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