My Week in Food
We had a special couple of weeks in food during a summer trip when we high tailed it to Greece (props to Mr. Mom’s Kitchen for earning all those frequent flier miles). Breakfast was always a highlight, starting with this barely sweet orange cake that showed up in the little guest house where we stayed.
The house was part of an organic farm and every morning they brought us what they’d grown or made, including this beautiful marmalade, a specialty in Greece (who knew).
I think we ate some variation of this salad every single day of the trip, always embellished with heavenly olive oil (so pure in fact, I started using it as face moisturizer when I ran out of my own). I’ve never looked younger or more Greek.
Being surrounded on all sides with water meant lots of seafood. They don’t skimp on the octopus.
And shellfish pasta that could give an Italian grandmother a run for her money.
We explored tiny towns and found ourselves in some pretty magical settings. When I expressed disappointment that the kitchen at this little place had run out of spinach pie, the owner grabbed me by the hand and brought me inside to his workplace.
He lifted the lid to every one of these traditional clay pots, proudly showing me what he’d cooked over his wood stove that day. Spinach pie or no spinach pie, it was all delicious…though I think I would have enjoyed cardboard sitting at that table with that view and a caraf of wine.
We didn’t see much in the way of desserts in Greece, but fell hard for their loukoumades, hot donuts drizzled in honey, here embellished with ice cream. Thankfully, I was wearing a tent that day.
We spent our last morning at the farmers’ market where we picked up provisions for our final supper.
For our first meal home, I was inspired to cook this Raw Thai Citrus Crunch Salad featured on Turntable Kitchen. After 20 hours of travel and all the airplane food that implies, it was a welcome change.
I restocked the fridge after being away and scored a boatload of organic strawberries at a bargain basement price (from Whole Foods, no less). I used this recipe from Cooking Light to make a batch of roasted strawberries, which have been delicious over yogurt for breakfast.
Speaking of yogurt, there was no shortage of it during our trip, but we saw nothing like this: Carrot and Beet yogurt from Blue Hill. I was skeptical, but in the interest of adventure, bought two cartons.
A peek inside. They’re savory and strange and delicious. Have you tried?
Also savory and not so strange was being home and having pizza again. Our old favorite, lavash, but with an egg on top. Find the recipe here.
How was your Week in Food?