Last week we introduced you to Greece’s Blue Zone way of healthy eating and living that expands on the Mediterranean diet (more in our Mediterranean-diet blogs). It’s a lifestyle of feeding yourself for longevity while sharing those meals with friends and loved ones who give you joy. This week we feature our favorite fish recipe, Psari Plaki, adding another shade of Greek Blue to your gatherings!

Psari (PSAH-ree) is Greek for fish and the term plaki refers to a dish baked with tomatoes, olive oil, and vegetables. This flavorful healthy entrée is easy to make and can be served hot, at room temperature, or even cold.
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: about 50 minutes
SERVINGS: 4 to 6
 
1/3 cup olive oil
2 medium red onions, thinly sliced
1 cup diced celery
2 leeks, rinsed well and sliced
1/2 cup frozen artichoke hearts, thawed and thinly sliced
2 garlic cloves, minced
4 plum tomatoes, diced
2/3 cup chopped fresh flat-leaf parsley
2 pounds firm white fish fillets (like cod, flounder, halibut, or haddock)
1 1/2 teaspoons dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 1/2 lemons, thinly sliced
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1/4 cup finely ground almonds
 
1. Heat oven to 350°F.
 
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, celery, leek, and artichoke, reduce heat to medium, and cook, stirring frequently, until vegetables are tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
 
3. Add the tomatoes and parsley and cook until most of the liquid is absorbed. Remove from heat and set aside.
 
4. Spoon just enough of the vegetable mixture into an ovenproof glass or ceramic casserole dish to cover the bottom. Season both sides of the fillets with oregano, salt, and pepper and place in the dish. Spoon the remaining vegetable mixture over the fillets and arrange lemon slices over the top of each.
 
5. Pour the wine and lemon juice over the fillets and into the dish. Sprinkle each fillet with ground almond. Bake 30 to 40 minutes, until the fish flakes easily with a fork.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
 
Refer to our Mediterranean Diet Resolution blogs for our meal plans and suggestions—it’s an introduction to a healthy Greek lifestyle for your New Year and beyond. More recipes can be found in our Mediterranean Diet Resolution Recipes blogs.

I hope you enjoy cooking and eating the classic Greek Blue way, and that this month’s recipes and tips guide you to a healthy lifestyle. Join us next week for our island-style whole-grain recipe, Greek Farro & Feta Salad.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Greece has resided in the Blue Zone of healthy eating and living since the dawn of time, and some would argue that the Greeks invented the Blue Zone diet—commonly known as the Mediterranean diet (more in our Mediterranean-diet blogs). Though feeding yourself for longevity is part of the equation, sharing those meals with friends and loved ones who give you joy is just as important. This month we feature our favorite recipes that will add a shade of Greek Blue to your gatherings!

The Mediterranean diet, deemed as the Best Overall Diet by U.S. News & World Report for the second year in a row, proves itself to be the world’s healthiest way to eat, improving longevity, protecting against chronic disease, as well as aiding in achieving weight goals. Gaining all of these benefits while adopting a delicious lifestyle that serves up key foods (such as salmon, legumes, grains, olive oil, nuts, and red wine) makes this nourishing cuisine an easy one to get used to.

Greece, especially Karpathos (the island where we’re from), is surrounded by water, (hence, the Blue Zone connection), so fish is plentiful, rendering it the country’s main source of protein. Greeks also eat more lower-fat plant proteins (such as legumes, nuts, and seeds) and fewer high-fat meats. Whole foods are the rock stars and processed foods are frowned upon. Daily meals include an abundance of whole grains, healthy fats (like omega-3s), fresh vegetables, and fruits. Red wine? Yes, please (in moderation)!

This relished recipe is one of our top go-tos for a hearty, delicious, protein-packed meal that warms up a winter day while filling a waiting appetite.

​Olive oil brings rich flavor and healthy antioxidant benefits to this meal, so always choose good-quality extra-virgin (Greek is best).
 
NOTE: By using canned beans, normal cooking time is cut in half. If you’re not pressed for time, use the traditional dried beans for a more nutrient-packed stew (preparation below).
 
PREP TIME: 30 minutes (plus standing, if using dried beans)
COOKING TIME: about 45 minutes (about 1 hour 10 minutes, if using dried beans)
SERVINGS: 4
 
1/2 cup extra-virgin olive oil, divided
1 large onion, chopped (about 2 cups)
2 large carrots, peeled and thinly sliced (about 2/3 cup)
2 celery ribs, thinly sliced
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper or 1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 cans (15 oz each) Northern beans, cannellini beans, or black-eyed peas, rinsed and drained
1 1/2 cups chopped fresh or canned plum tomatoes with juices, seeds removed
1 large bay leaf
1 teaspoon fresh thyme (or 1/2 teaspoon dried), plus fresh sprigs for garnish
6 to 7 cups vegetable or chicken stock
2 cups spinach leaves, washed and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
 
Options:
1/2 cup small pasta (like pastina or Greek kouskousaki)
1/2 cup sliced cooked/browned sausage
4 ounces crumbled Greek feta
Sliced crusty bread
 
1. In a large pot, heat 1/4 cup olive oil over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook, stirring frequently, until vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the beans and gently stir to coat with oil. Add the tomato, bay leaf, thyme, and just enough stock to cover. Bring to a boil.
 
2. Cover, reduce heat to low, and simmer until the stew is thick and creamy, about 25 minutes (add pasta, if using, after 15 minutes of cooking and continue to cook for another 10 minutes).
 
3. Stir in the spinach and parsley. Stir in the sausage, if using. Cover and cook until the spinach is tender, 2 to 3 minutes more. Remove from heat and discard the bay leaf. Stir in the remaining 1/4 cup olive oil and serve hot. Top each serving with feta and garnish with thyme sprigs, if desired. Add crusty bread on the side, if using.
 
*DRIED BEANS: Use 2 cups dried beans. Pick over and rinse well. 
Place beans in a large bowl and fill with enough cold water to cover by 2 inches; soak overnight at room temperature. Drain and rinse well. Add to stew as directed and cook until beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.
OR
Place beans in a large pot filled with enough cold water to cover by 2 inches. Bring to a boil and cook for 2 minutes, then remove from heat and let stand 1 hour. Drain and rinse well. Add to stew as directed and cook until beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style 
 
Refer to our Mediterranean Diet Resolution blogs for our meal plans and suggestions—it’s an introduction to a healthy Greek lifestyle for your New Year and beyond. More recipes can be found in our Mediterranean Diet Resolution Recipes blogs.

I hope you enjoy cooking and eating the classic Greek Blue way, and that this month’s recipes guide you to a healthy lifestyle. Join us next week for our island-style baked fish recipe, Psari Plaki.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Welcome to our year-end Christmas cookie video-series finale where we answer the question, how many “takes” does it take to make a video in Kukla’s Kouzina? Well, that depends on how well you know your lines and how long you can keep a straight face. Between having fun in the kitchen and trying to stay focused for the camera, it became a hysterical challenge (that we recorded) and we had to wait 24 hours for the giggles to wear off before trying again to get it right. 

While reviewing the cookie videos for our blog, we realized that there’s no better way to ring in the New Year than with laughter. So, for the final reel in this video series, I put together some of the blooper clips that were too funny to leave on the cutting room floor. As you’ll see, it takes dozens and dozens of takes when contagious LOL moments take over.

You’ve seen our serious side, now come into our kouzina and see how quickly it can turn into Kouzina Komedy!

I hope you enjoyed laughing with us in our kouzina and stepping behind the scenes to see some of the hard work—and suppressing an infectious laugh is just that, especially for the director/videographer—that goes into making a cooking video. Stay tuned for more videos (and possible bloopers) from our kouzina to yours!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and for making this year a very special one for Kukla’s Kouzina! We wish you a very blessed and Happy New Year.

See you next Monday!
​
Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

Welcome to our December Christmas cookies how-to video series. This week we’re making our showstopper Melomakarona / Finikia (μελομακάρονα / φοινίκια)—nutty, spiced cookies drenched in a honey syrup. They’re delicately tender and a perfectly sweet indulgence. We’ll show you how to roll and fill them, then how to syrup and top them. Step into our kouzina and see how we do Melomakarona!

Here’s a photo how-to on making Melomakarona one step at a time. 

I hope you enjoyed your visit to our kouzina and learning what goes into making this very special holiday cookie. More videos to come from our kouzina to yours!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

Welcome to our December Christmas cookies how-to video series. This week it’s all about making Koulourakia (κουλουράκια), a delicately crisp butter cookie that’s traditionally formed in the shape of an “S” or a twist, then brushed with egg and sprinkled with sesame seeds. Our focus is on how to work the dough and roll out beautiful twists, since this is the trickiest of all the shapes. Come into our kouzina and see how it’s done!

Roll out the dough to ¼-inch thickness and cut out into your favorite shapes like stars, angels, and candy canes. Growing up we loved camel and tree shapes. Transfer cut-outs to your cookie sheet, brush them with beaten egg, and sprinkle with colored sugar.

I hope you enjoyed your visit to our kouzina and being a part of twisting and cutting out Koulourakia. Stay tuned for more Greek cookie videos this month!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

December is all about making our Christmas cookies in Kukla’s Kouzina, so we put together a series of how-to videos of our mom's (Kukla's) most-requested favorites. Following in our Kukla’s footsteps, we bake about 200 of each cookie to share with friends and family for the holidays, so now is the perfect time to welcome you into our kouzina for a first-hand look at how we do it.

We kick off this series with Kourambiedes (κουραμπιέδες), a tender Greek shortbread cookie dusted with confectioners’ sugar that melts in your mouth (seriously!). These cookies are so extraordinary that they’re also made for weddings and special occasions. Our focus this week is on the perfect dough texture, how to roll out the cookies, and how to dust them after baking. 

NOTE: The dough texture here applies to most of our cookies, so keep this in mind when we post new cookie videos.

I hope you enjoyed your visit to our kouzina and being a part of the magic of making Kourambiedes. Stay tuned for more Greek holiday cookie videos this month!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi!  Good appetite!

Kelly

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

We’ve enhanced this flaky classic with a liqueur-laced syrup. For a holiday-spice essence, add Tentura. For a pine flavoring, add Mastiha. Make sure you plan ahead to thaw the phyllo as directed.
 
PREP TIME: 1 hour, plus thawing and standing
BAKING TIME: 50 minutes
SERVINGS: 30 pieces
 
1 cup unsalted butter or olive oil
1 pound chopped nuts (walnuts, almonds, pistachios, cashews, or a combination)
1 teaspoon ground cinnamon
1 (16 ounce) package #4 or #5 14-by18-inch phyllo sheets, thawed and brought to room temperature according to package directions
*
SYRUP
1 cup sugar
1 cup water
1/2 cup honey
2 tablespoons fresh lemon juice
2 tablespoons Distillery Pilavas Tentura or Mastiha
*
Whole cloves, for garnish
 
1. Heat oven to 325°F. Butter/oil the bottom and sides of a 9-by-13-inch baking pan.
 
2. In a medium bowl, toss the nuts with the cinnamon. Set aside.
 
3. Unroll the phyllo dough and cut the entire stack in half to fit the prepared pan. Cover the phyllo with a clean damp kitchen towel to keep it from drying while you work. Place 1 sheet of phyllo in the pan (lining the bottom), brush the entire sheet with butter/oil. Repeat with phyllo and butter/oil until you have a total of 6 sheets in the bottom of pan. Sprinkle 3 tablespoons of nut mixture on top. Cover with 2 sheets of phyllo, brushing each sheet with butter/oil, and follow with nuts. Repeat until all the nuts are used. The top phyllo layer is made up of about 6 sheets, each sheet brushed with butter/oil, making sure the top sheet is brushed well.
 
4. Using a sharp knife cut the baklava into diamond shapes (cut 4 long rows, then cut diagonally) all the way to the bottom of the pan. Insert a clove into the center of each piece, if desired. Bake about 50 minutes, until the baklava is completely golden brown.
 
5. Meanwhile make syrup: While the baklava is baking, in a medium saucepan, combine the sugar and water and bring to a boil over medium heat, stirring until the sugar dissolves. Stir in the honey and lemon juice. Reduce heat to low and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in the liqueur; set aside. (The syrup should be warm and the baklava hot when adding the syrup.)
 
5. Once the baklava has been removed from the oven, immediately ladle the syrup over the top, making sure to cover the edges. Adding the warm syrup while the baklava is hot will ensure the syrup is well absorbed and the phyllo remains crisp. Let cool completely at room temperature for at least 4 hours or overnight. (Can be made up to 1 day ahead. Let stand, uncovered, at room temperature. Covering the top will make it soggy.)
 
Recipe copyright © Kukla’s Kouzina 

About Distillery Pilavas
Products: ouzo, brandies, Tentura, Mastiha, and other liqueur varieties
Tentura, Patra’s traditional liqueur for over a hundred years and three generations, combines the aromas of carnation, cinnamon, and nutmeg with extracts of Mavrodafni (the region’s renowned sweet red wine) and has a flavor profile that invokes the essence of baklava.
 
Mastiha liqueur contains genuine mastiha tears from the mastic tree indigenous and exclusive to one island, Chios, providing this libation with a vibrant flavor that ignites the senses.

Enjoy these liqueurs as digestifs following a meal, as cocktail mixers, or straight up in a shot glass. Feel free to add a dash to your dessert recipes to give them a flavorful kick.
For stores, contact importer: Esteson Co., San Jose California, 800.682.4705; they’re also available online.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight cooking series with Mentis Estate’s premium Fleur de Sel sea salt and Extra-Virgin Athenolia Olive Oil—both of which elevate any dining experience to five-star perfection. The following recipes will get you started. 
​Kali orexi!

This dipping oil is also great spooned over grilled/broiled chicken or fish.
 
TOTAL PREP TIME: 10 minutes, plus standing
SERVINGS: 4 to 6
 
1/2 cup Mentis Estate extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
1 to 2 teaspoons minced garlic (to taste)
Mentis Fleur de Sel sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1/4 teaspoon toasted sesame
*
Fresh crusty bread, sliced, for dipping
 
In a medium bowl, whisk together the oil, zest, lemon juice, garlic, salt, and pepper to form an emulsion. Stir in the parsley and thyme. Let stand 1 hour for the flavors to develop. Sprinkle the dipping oil with sesame and serve with bread on the side.

This marinade also works well with poultry. (For 4-ounce pieces of boneless poultry, heat the grill to medium and cook 5 to 7 minutes on each side, or until a meat thermometer registers 165°F when inserted in the center of each. This can also be done in a broiler or cast iron skillet on the stovetop.).
 
PREP TIME: 20 minutes, plus standing and chilling
COOKING TIME: about 1 hour
SERVINGS: 6
 
BEANS
8 ounces dried Great Northern beans
3 cups cold water
2 tablespoons Mentis Estate extra-virgin olive oil, plus more for serving
2 teaspoons chopped fresh sage leaves
1 small garlic clove, minced
Mentis Fleur de Sel sea salt
Freshly ground pepper
*
MARINADE
1/2 cup Mentis Estate extra-virgin olive oil
6 fresh basil leaves
4 sprigs fresh thyme
4 fresh sage leaves
1/4 teaspoon dried marjoram
1 tablespoon finely chopped garlic
Grated zest of 1 orange
Mentis Fleur de Sel sea salt
Freshly ground pepper
4 fillets (6 ounces each) halibut, swordfish, or sea bass
*
4 lemon wedges, for serving
Fresh herbs and orange peel, for garnish
 
1. For beans: Place the beans in medium saucepan, add enough cold water to cover by 3 inches, and let soak overnight. Drain beans and return to pan. Add the 3 cups cold water, 2 tablespoons oil, the sage, and garlic. Bring to boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are just tender, about 45 minutes. Drain well. Season with salt and pepper. (Can be made up to 1 day ahead. Let cool completely, then cover and refrigerate. Reheat before serving.)
 
2. For marinade: In a small saucepan, heat the oil over low heat until just warm. Add the basil, thyme, sage, and marjoram, and heat 2 minutes to infuse the oil. Remove from heat and let cool to lukewarm. Add the garlic, orange zest, and salt and pepper to taste. Let cool completely.
 
3. Place the fish fillets in a large shallow bowl. Reserve 2 tablespoons of the marinade and pour the remaining marinade over the fillets. Cover and refrigerate for 2 to 3 hours, turning fillets halfway through.
 
4. Heat the broiler or grill. Remove the fish from the marinade and season with salt and pepper. Cook the fish until it is opaque in the center and flakes easily when pierced with a fork, about 3 to 4 minutes per side.
 
5. Divide the beans among 6 serving plates and drizzle with oil. Top with the fish and drizzle with the reserved marinade. Serve with lemon wedges on the side and garnish with herbs and orange peel, if desired.
 
Recipes copyright © Kelly Salonica Staikopoulos and Mentis Estate 
 
About Mentis Estate
Products:
Fleur de Sel (“flower of salt”): Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
 
Extra-Virgin Olive Oil: a pure, unblended olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke. 

Mentis Estate products are available in gourmet shops, Greek markets, and online.
 
For more about Mentis Estate, check out our blog: Olive Oil~Branch to Bottle

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight series with all-natural no-sugar-added glazes from Entopia with recipes to show them off!

This week we’re cooking with Entopia’s incredibly flavorful glazes available in three crave-worthy varieties: Fig, Orange, and Honey. Following are recipes that showcase the glazes, kicking up the flavor profile of these simple dishes in less than 25 minutes!

This refreshing salad can be served year round, replacing the peaches with fall/winter-season fruit like plumbs, apples, or pears.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4 to 6
 
3 peaches, sliced
4 cups organic salad greens
Entopia Balsamic Fig Glaze
1 seedless cucumber, halved lengthwise, sliced into ½-inch pieces
4 ounces feta, crumbled (optional)
 
1. Grill or broil the peach slices just until lightly golden, 1 to 2 minutes per side.
 
2. Arrange the greens on serving plates and lightly drizzle with glaze. Top with cucumber, feta (if using), and peaches. Drizzle with glaze and serve.

Zucchini and/or cucumber can be substituted for the broccoli. It’s all about the layering, so choose veggies you enjoy.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
4 slices multi-grain toast
Extra-virgin olive oil
2 ounces feta, crumbled
1, sliced
6 ounces sliced smoked salmon
½ cup broccoli florets, cut into bite-size pieces
Fresh lemon juice
Entopia Balsamic Orange Glaze
Fresh cilantro sprigs, for garnish
 
Place the toast on serving plates and drizzle with olive oil. Layer each toast with feta, avocado, salmon, and broccoli, and lightly drizzle with lemon juice. Drizzle glaze over the top and garnish with cilantro, if desired.

This meaty spin on ground chicken uses whole breasts for a sophisticated take on a classic.
 
PREP TIME: 10 minutes
COOKING TIME: 14 minutes
SERVINGS: 4
 
4 pieces (4 ounces each) boneless skinless chicken breast
Sea salt
Freshly ground pepper
4 rolls or buns, lightly toasted
1 cup organic salad greens
4 tablespoons Entopia sun-dried tomato paste
Entopia Balsamic Honey Glaze
 
1. Season the chicken with salt and pepper. Heat the grill to medium and cook the chicken 5 to 7 minutes on each side, or until a meat thermometer registers 165°F when inserted in the center of each breast. (This can also be done in a broiler or cast iron skillet on the stovetop.)
 
2. Arrange the salad greens on the bottom of each roll and top with the chicken. Spread the sun-dried tomato paste over the chicken and drizzle with the glaze. Cover with the roll tops and serve.
 
Recipes copyright © Entopia 
 
Get more Entopia recipe ideas!

About Entopia
Products: Balsamic Glazes in Fig, Orange, and Honey
Entopia embraces a simply delicious tradition once again. No preservatives, additives, sulfites, caramel, or colors taint these extraordinary delicious glazes. Their sweetness comes from the natural ingredients in the incredibly tasty range of flavors with no sugar added. Perfect for salads, broiled or grilled vegetables, seafood, poultry, meat, and desserts.
Also available: honey varieties, marmalades, spreads, herbs, organic vinegars and extra-virgin olive oil, and so much more

Entopia products are available in Greek markets, gourmet shops, and online. Contact Entopia to find products in your area.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight series with wraps from Kontos Foods and recipes to show them off!

This week we’re cooking with Kontos Foods’ fresh crepes and gordita (a hand-stretched flatbread shell that goes beyond gyro and souvlaki). Following are Kontos’ recipes for a Greek breakfast crepe and a smoked-salmon pizza, dishes that make you want to eat in!

​This is a crepe that satisfies in just about any way you like! Feel free to swap out crumbled sausage or bacon for the ham. Kefalograviera or feta can also be used in place of the kasseri or in any combination (for a non-Greek version try mozzarella and/or parmesan).
 
PREP TIME: 10 minutes
COOKING TIME: 5 minutes
SERVINGS: 1
 
Kontos Savory Crepe
1 tablespoon extra-virgin olive oil 
2 large eggs (or three egg whites), lightly beaten
4 ounces ham (sliced or diced)
4 ounces shredded kasseri cheese
1 scallion, green part, sliced, for garnish
 
1. Heat the crepe in a hot dry pan (no oil or butter needed) for 20 seconds on each side; set aside and cover to keep warm.
 
2. In skillet over medium heat, heat the oil until hot but not smoking. Add the eggs to the skillet and scramble with the ham and cheese until cooked through. Place the egg mixture in the center of the warm crepe and fold in all the sides toward the center. Sprinkle with scallion and serve immediately.

This is a Kontos one-stop ingredient list as they offer tzatziki, olives, and feta, along with their other impressive products. We found the gordita (a soft flatbread taco shell) to be a little thinner than other flatbreads, making it ideal for this thin-crust pizza, but feel free to use the Pizza Parlor Crust or another flatbread if you prefer a thicker pie.
 
PREP TIME: 15 minutes
COOKING TIME: 4 minutes
SERVINGS: 2 or 4 (or 6 appetizers)
 
Kontos Gordita, Pizza Parlor Crust, or other flatbread/pita
1 to 2 tablespoons chili or garlic oil
3 tablespoons tzatziki sauce
4 ounces smoked salmon, thinly sliced
2 ounces kalamata olives, sliced
2 ounces crumbled feta cheese
1 small red onion, thinly sliced
Caviar, capers, or anchovies (optional)
 
1. Preheat oven to 350°F. Brush the gordita with the oil and place on a baking sheet. Heat the gordita for about 4 minutes (5 minutes for thicker flatbreads), until warm or slightly crisp.
 
2. Spread the gordita with tzatziki and layer with the salmon, olives, and feta. Arrange the onion slices over the top. Using a pizza cutter or a large sharp knife, cut the pizza into 2 slices for a main dish, 4 to serve as a side, or 6 for appetizers. Spoon a little caviar, sprinkle with capers, or add an anchovy slice in the center of each slice, if desired. Serve and enjoy!
 
Recipes copyright © Kontos Foods

Get more Kontos Foods recipes!
 
About Kontos Foods
Products: fillo dough, flatbread/pita (including panini, nan, roti, lavash, and gordita), Toasted Pita Tidbits (perfect for soups, salads, and dips), preservative-free crepes (traditional and savory flavors), prepared pastries
The producer of the freshest phyllo and pita/flatbread products we’ve worked with knows no boundaries when it comes to creating food items to enhance the cooking experience with a vast array of varieties. An amazing heat-in-bag flatbread (in za’atar, sesame, and plain) that we sampled (and fell in love with) at the Fancy Food Show is currently in testing…and (we hope!) available soon. This is as close to homemade as it gets…more details when it’s ready for prime time!

Kontos Foods products are widely available in supermarkets. Contact Kontos to find products in your area.
 
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Kelly

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