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I have realized that one of the great things about the food in Greece is that it is ultra fresh. Vegetables and fruits are eaten after they are picked. Seafood is freshly caught, that kind of thing.

I think it is so much better to eat this way, but unfortunately it's hard to do outside of Greece. Do you guys gave any tips for how to capture that magic while not in Greece?


One way I try to recreate it is to visit farmer's markets when I see them! An even better choice for me, though, is to grow some of my own food. In general I try to get the freshest food possible even if I need to go out of my way to get.


That's a really good idea! If I make my food supply a lot more local, especially for produce, I bet that will help.

Other "Leaves" to Use for Stuffing?

I have seen various "stuffed" leaf-type dishes in Greek cuisine, and I am realizing that the filling is always pretty similar. The two common ones I see are grape leaves (delicious in early summer when I can pick the leaves) and cabbage.

I noticed that there are other types of "leaves" that can be used. I think someone says they often use Swiss chard? What else can be used? I love every type of dish in this category. Thanks!

What do you use for grill seasoning?

I usually just use ladolemono, but I am looking for different ideas. This is to grill pretty much anything. I either do salt and pepper or ladolemono - looking for new ideas.

I have a friend who makes a rub with Greek spices, but didn't tell me what she puts in it. I've had it, it tastes like there's oregano, a little garlic, and something with heat. Like maybe ground red pepper?

Meat for Stifado?

I am getting ready to make stifado. I found these great fresh, small onions at the store and I knew that is what I had to do with them!

I am trying to figure out which meat to use. Could I use anything? Beef is expensive, I never really liked lamb in it... I was thinking maybe pork? Or should I just suck it up and use beef?

I have had it in Greece with rabbit but can't really find rabbit to eat here in the US.

Preserving Fresh Herbs from the Store?

It's cold out and I don't have garden herbs. I have some herbs growing indoors but not everything I need. So, I have been buying them at the store.

They don't last long at all! They're good maybe for 2-3 days but then I have to toss them. Any advice on how to keep them fresh or maybe even preserve them so I get the fresh taste still without relying on the fridge? People have told me to try freezing them and that didn't work - they got a freezer taste and got all mushy in the freezer (it was gross!).

Greek-Style Fish "Dressing"

I don't know what else to call this ... I bumped into a recipe for ladolemono that had olive oil, lemon, oregano, garlic, and some onion. I decided to make a ladolemono similar to this, but adjust the seasonings for fish.

I plan to make salmon this week! So instead of oregano I will be using freshly chopped dill, and I think garlic would be too strong from salmon so am going to use a small shallow and no onion either. What do you guys think? I think it sounds like it will be delicious, and I can maybe even use this for other seafood if it goes well.
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