This recipe for a White Chocolate Cheesecake with Tangerine Marmalade Topping from Chios might seem long but, trust me, the homemade almond cookie crust is easier than it looks and definitely worth the extra time (not to mention, almond cookies complement the rich flavors so much better than the usual graham cracker crust!). Developed especially for our Zelos blog by Chios-based pastry chef, Aggeliki Throuvala, this bright-colored dessert is a lighter twist on the usual chocolate and orange flavor combinations you find in most dessert cookbooks and blogs. Aggeliki's sh ..read more

JUMP TO COCKTAILS The growing trend of low alcohol and non-alcoholic zeroproof drinks and mocktails reminds me of the Greek expression "pan metron ariston", everything in good measure, or everything in moderation. That's really at the the heart of healthy Greek living and the Mediterranean Diet, so when Pauline told me about her friends' easy zeroproof and low alcohol cocktail recipes using our very own all natural Chian tangerine marmalade, I was thrilled. I'm always frustrated when we go overboard in December, only to detox in January and then go overboard again in February ar ..read more

Krystina Kalapothakos, aka Kouzounas Kitchen, is a successful food blogger and cookbook author and part of the Greek Women in Business that we admire. Krystina shares with us a twist to classic melomakarona, the most traditional of Greek Christmas cookies. This is a delicious cookie soaked in honey syrup that Greeks traditionally enjoy only during Christmas  (well, some of us make them throughout the year, too!)  Now in Greece you can find chocolate-dipped melomakárona, but, to be honest, I find those a little too much. What I love about Krystina's recipe is that  ..read more

Ingredients to prepare Revythada, chickpea soup 1 cup of canned chickpeas (also known as garbanzo beans or ceci beans) 3 cups of water 1/2 cup of Tragano Organic Extra Virgin Olive Oil 1 large whole onion 3-4 cloves of garlic, minced 2 bay leaves ½ tsp Sparoza 15 Greek Herbs & Seeds Handcrafted Cooking Blend or 1 tsp Sparoza Herbs & Lemon Zest Handcrafted Cooking Blend the juice of one lemon  salt & freshly ground pepper  How to make Revythada, chickpea soup Rinse the chickpeas and drain well. In a large pot, heat the olive oil over medium heat. Add th ..read more

Ingredients to make pastitsáda 4 chicken or rooster thighs (with bone and skin) or 2 lbs tender cubed chuck roast or stewing beef 1 package of Agrozimi egg & milk hilopites or spaghetti 1 jar  Elli & Manos Tomato & Garlic Greek Flavor Burst  1/4 cup Tragano Greek Organics or Philippos Hellenic Goods extra virgin olive oil 1 cup dry red wine 1 large onion, chopped 2 cloves garlic, chopped 1 1/2 tsp Sparoza Spices & Orange Zest Cooking Blend Salt & pepper   How to prepare pastitsáda Wash and pat dry the meat. Salt and pepper it and set ..read more

Ingredients to make Santorini fava 9 oz dried yellow split peas 1 red onion, diced 1 clove of garlic, chopped 1 ½  cups warm water  The juice of 1 lemon 4 tbsp Tragano Organic Extra Virgin Olive Oil 1 tsp Sparoza Handcrafted Cooking Blend with Herbs & Lemon Zest 1–2 sprigs of Tragano Organic Sea Fennel (kritamo), roughly chopped Salt & pepper to taste How to prepare Santorini Fava Rinse the split peas and set aside. Heat 2 tbsp of the oil in a large pot over medium-high heat. Add the onion, garlic, and herbs and sauté for 5-6 more minutes. Add the peas and stir. Then add the ..read more

Ingredients to make Froutalia from Andros 3 sausages, sliced into ½ inch slices (about 6 oz.) 3 large potatoes, peeled and thinly sliced 1 cup grated cheese (we prefer a mix of mizithra & kefalotyri)  1/2 cup milk  8 eggs  1/2 bunch of flat-leaf parsley, finely chopped  1 tsp of Sparoza Greek Farmer’s Salad Seasoning Mix  salt and pepper  Tragano Greek Organics Extra Virgin Olive Oil for cooking Prepare the Froutalia from Andros In a large frying pan, heat 2-3 tsp olive oil over medium heat and then add the sausage pieces - cook for 5-6 minutes until brow ..read more

Ingredients to make Spetsofái 2 tbs oTragano Greek Organics Organic EVOO 2-3 sausages (preferably spicy but mild Italian sausage works, too), cut into 1 inch slices 1 onion, thinly sliced 1-2 cloves garlic, thinly sliced 2 long green peppers or 2 bell peppers, cubed 2 whole Tragano Greek Organics Roasted Capia Peppers, sliced into 1 inch cubes 1/2 jar of Elli & Manos Tomato & Garlic Greek Flavor Burst (you can also use the Tomato & Feta version for a milder flavor) 1 tsp Sparoza Greek Farmer's Salad Mix Freshly-ground pepper  How to prepare Spetsofái Heat the ol ..read more

Ingredients to make Cretan Dakos 1 large round paximádi (barley rusk) 2 large ripe tomatoes, diced, with their juice 5 Tbsp Tragano Organic Extra Virgin Olive Oil 4 oz authentic Greek feta cheese 4-6 Tragano organic pitted Kalamata olives 1–2 tsp Tragano organic sea fennel (kritamo) Oregano or Sparoza - Greek Farmer's Salad Mix  How to make Cretan Dakos Moisten the rusks with the juice from the tomatoes and drizzle them with olive oil.  Crumble the feta cheese with a fork (or just use your fingers, like we do!). Spoon the diced tomatoes on to the rusk and top with the feta, oliv ..read more

This one-pot recipe comes to us from our friend Anjali and her team at Pinwheel Provisions in Pennsylvania. It's a hearty, healthy meal that's perfect for hungry kids (and adults!). Handmade pearl couscous from Agrozimi is topped with delicious turkey meatballs drizzled with Elli & Manos' Tomato & Feta Greek Flavor Burst - speedy and easy, whether you have an Instant Pot or not! Ingredients for Greek turkey meatballs & pearl couscous 1 lb Koch’s Dark Ground Turkey meat 1/4 cup chopped fresh flat-leaf parsley leaves 1 egg 1/4 cup breadcrumbs (unseasoned) 1 Tbs. ground cumi ..read more