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.

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.

Spring flavours1

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!

Spring flavours2

Ingredients
1 ½ kg veal (for stew) cut into portions½ cup of olive oil1 onion, 2 scallions and 1 leek, all chopped1 green pepper, 2 red peppers, 1 carrot, cut into dice1 cup of dry white wine½ kg chopped tomatoesPinch of oregano and mint (optional)
Preparation
Braise the meat in olive oil.Add vegetables (besides tomatoes) and let your pot sit on the fire for a couple of minutes.Add the wine and wait for it to evaporate.Add the chopped tomatoes.Set heat on low and let your food slowly simmer. Let your food cook until the meat is soft and tender, and add a little water if necessary.Add your salt, pepper and herbs at the very end!
Bon Appétit

For more details ask our office or send us your request at This email address is being protected from spambots. You need JavaScript enabled to view it.
Find a great range of accommodation with the best available rates: http://www.realtrip.com/
Are You A Travel Agent: https://www.b2btrips.com/


MEMBER OF

setehattaastattaaelitourvistahellenicacvbpetaga

ACCREDITED BY

eotiataiso

We use cookies to give you the best experience when you visit our website, see our cookies policy.