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Greek side dishes to make in winter?

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axariotisxy

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I know that I can make dishes year round, since ingredients are pretty available. However, I like to stick with seasonal dishes. So, what do people serve in winter? Here are some things I have done:
  • Greek cabbage salad
  • Greek braised cabbage in tomato sauce
  • Potatoes - roasted potatoes, potatoes made with tomato
  • Pilafi
Would love to hear some ideas!
 
Growing up we had a lot of broccoli and Brussels sprouts. Steam until tender, Americans tend to undercook them IMNSHO; my mom always cooked vegetables until tender (like soft), and drizzle olive oil and lemon juice, to taste, a bit of salt and pepper, and toss to coat.
 
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Luana said:
Growing up we had a lot of broccoli and Brussels sprouts. Steam until tender, Americans tend to undercook them IMNSHO; my mom always cooked vegetables until tender (like soft), and drizzle olive oil and lemon juice, to taste, a bit of salt and pepper, and toss to coat.
Click to expand...
I don't like crunchy Brussels sprouts so I always avoided them! This sounds yummy.
 
axariotisxy said:
I know that I can make dishes year round, since ingredients are pretty available. However, I like to stick with seasonal dishes. So, what do people serve in winter? Here are some things I have done:
  • Greek cabbage salad
  • Greek braised cabbage in tomato sauce
  • Potatoes - roasted potatoes, potatoes made with tomato
  • Pilafi
Would love to hear some ideas!
Click to expand...
We are now in that in between season - early spring is still kind of like winter. So now, I start to work in foraged spring foods once I see them. Spring onions, scallions, dandelion greens, chicory. I just took a peruse outside and I see early dandelion greens, some early violet leaves, scallions, and cleavers. I would work them into salads with the cabbage, chop them up and add them to potato dishes and pilaf, that kind of thing.
 
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