Photo by RomancingTheTable.com

Dark Leafy Greens are an important part of the Mediterranean Diet. Research that began on the Greek Island of Crete in the 1940’s and later included the rest of the Mediterranean, determined that the Mediterranean Diet contributes to living a longer life. My grandfather who migrated from Italy to the US, ate bowls of steamed greens with olive oil and garlic and lived to be 97. My husband Jim’s Greek Yia, Yia (Greek for grandmother) who migrated from Greece to the US lived to be 101 and her sisters that are living are in their 90’s. When you ask them what contributes to living a longer life – they answer Horta! (Dark leafy Greens picked in the fields and eaten daily in Greece and cooked with olive oil and lemon.) This recipe was inspired by meeting the three Yia Yias and eating delicious horta in Greece. Listed first is a classic recipe for greens and the second is one I created with a Mediterranean twist by adding several spices and feta. Click here to see a video filmed in Santa Barbara and Crete that includes how to make my award-winning horta recipe!

Classical Greek Horta

2 lbs of Greens:
Suggestions of Greens to choose from:
Swiss Chard
Kale
Spinach
Dandelion – (Here in the United States, I’ve found that the white or green stemmed dandelions and especially the younger/shorter ones are less bitter than the red stems).

Feel free to combine different greens as well.

(Whenever possible buy organic greens to avoid ingesting the pesticides – if not available soak and rinse greens several times)

1 1/2 cups of water
Extra Virgin Olive oil
Salt to taste
2 lemons
(optional – 1 teaspoon granulated garlic powder)

P r e p a r a t i o n :
Cut the Greens into bite size pieces. Wash several times in bowl with water to remove any soil. If using kale with thick stems tear the leaves off the stems and discard stems.

In a large pot, add water, bring to a boil and add greens. Cover. Boil until stems and leaves are soft depending upon which greens you use. Check after 10 minutes by tasting to see if greens are tender and continue up to 20 minutes. Add more water if needed. Strain water from greens and return to pot. Add juice of two lemons, one turn of olive oil, salt and mix. Let sit for a few minutes in warm pot with flame turned off. Serve on plate or in bowl.

This makes 5 to 6 servings. Make extra since it tastes delicious the next day.

Dandelion Leaves Tip: If you want to make dandelion greens only (a bitter green) – use younger leaves if possible. Whatever length you use, I have found that by cooking dandelion greens in a steamer you reduce bitterness and follow directions to season with lemon, olive oil and salt above while still hot. Dandelion also taste milder when combined with another milder green such as Swiss Chard.

Mediterranean Goddess Greens
(Horta with a Mediterranean Twist)

Photo by RomancingTheTable.com

Eat your cooked greens as much as possible each week and you’ll feel like a healthier goddess. This is also a wonderful recipe to get your loved ones to also eat their greens. The extra ingredients of spices and feta caused my father-in-law who doesn’t like to eat greens to ask for seconds. One mother of two who tried the recipe told me that her children loved making and eating the greens with feta.

Ingredients:

1/4 teaspoon garlic powder
1/8 teaspoon of turmeric
1/8 teaspoon ground cumin
1/4 teaspoon ground fennel
1/8 teaspoon ground pepper

1 1/2 cups of water
1/4 teaspoon of salt or salt to taste
2 tablespoons of Olive oil

Use these greens of your choice:

3 bunches of Swiss Chard (regular or red or yellow colored stems)

(2 bunches of Swiss chard and 1 bunch of kale – flat leafed versus curly)

or Spinach (2 pounds)

I find that the Swiss chard alone or Swiss Chard with Flat Leaf kale works well for this recipe. If not available use Spinach.

(Whenever possible buy organic greens to avoid ingesting the pesticides – if not available soak and then rinse greens several times)

1 lemon – juiced

A delicious option: 1/2 cup of Feta cheese crumbled on top of cooked greens while still hot and before serving (use sheep’s milk or sheep-goat mixture for true Greek taste)

To prepare:
Cut the Greens into bite size pieces. Wash several times in bowl with water to remove any soil. If using kale with thick stems tear the leaves off the stems and discard stems. For Swiss chard add stems to pot.

In a large pot add all the spices including garlic powder except for the salt. Stir together and cook and cover over Medium heat for 30 seconds to release the aromas.

Add water, salt and Greens, then olive oil and stir together. Cook on Medium heat until stems and leaves are soft depending upon which greens you use. Check after 10 minutes and stir again. Taste to see if greens are tender and continue cooking up to 20 to 30 minutes. Add more water if needed. Strain water from greens and return to warm pot with burner off. Squeeze lemon juice on greens. Add crumble Feta cheese and toss lightly. This can also be made without the feta for those who prefer dairy-free. Place in serving plate. Taste delicious warm.

Makes 4 to 6 servings.

For more recipes, videos, and tips for celebrating Life, Love Food and Travel with a Mediterranean twist, visit www.RomancingTheTable.com.

Additional Bio info:
Cynthia is an award-winning on-camera personality, lifestyle journalist, Author and Mediterranean home cook. Her Romancing the Table®.com blog/website celebrates life, love, food and travel with a Mediterranean twist. She is also the co-producer and host of #1 NY Times About.com culinary travel DVD – A Greek Islands Destination Cooking Class that was filmed in Santorini Greece. Cynthia is an American Greek-Italian who enjoys celebrating her heritage and living in Santa Barbara with her American-Greek husband James, a documentary filmmaker. She is also the author of Diary of A Modern Day Goddess®, – a lighthearted guide to creating a life that nurtures your body, mind and soul. For recipes, podcasts, videos, tips and DVD go to www.RomancingtheTable.com and www.CelebrateGreece.com.

If sharing this recipe please credit recipe to its creator – Cynthia Daddona www.RomancingTheTable.com Thank you!
© C.Daddona 2011

Watch this video filmed in Santa Barbara and Crete that includes how to make my award-winning horta recipe!

Eating a consistent amount of greens – raw and lightly cooked or steamed can help you live a longer life! I now realize this is what contributed to the longevity of my Mediterranean relatives. Greens are a staple of the Mediterranean diet, one of the healthiest cuisines in the world. My Grandfather Benny (originally from Southern Italy and former Greek colony) ate a green salad fresh from his garden and bowls of steamed spinach splashed lavishly with olive oil as often as possible and lived to be 97 years old.

Grandfather Daddona by Dianne Daddona.

My husband’s Greek Yai Yai (grandmother) Jean loved talking about and eating her horta. She lived to be 101 years old. Her sisters eat horta as well and are now in their 90′s. I was thrilled to make my classical horta recipe and my other horta recipe with a twist for Jean and my mother-in-law Helen months before Jean passed away. My father-in-law who doesn’t like eating greens, even enjoyed eating his greens.

Cynthia smiling after talking horta with a Cretan Yia Yia (Grandmother)

Filming a video about the Mediterranean Diet & Lifestyle at Kosta Mare Palace Resort & Spa

What joy I had was when I found out that my greens recipe was selected as 1st place in the 2nd Annual Mediterranean Diet Recipe Contest sponsored by Oldways, a culinary think tank advocating a return to healthy, traditional old ways of eating. Their letter said: “Congratulations. We thoroughly enjoyed making and tasting your Greek Horta recipe!” I gave my greens recipes with some twists of spices and the option of adding feta to a friend of mine who made them at home and she loved them and so did her children.

I am especially thrilled that there was a Greens recipe selected since it celebrates my passion for showing others how eating from the Mediterranean diet can be healthy while also tasting delicious. Most of all I was inspired to create RomancingTheTable.com after visiting the Mediterranean and seeing how they savor times at the table.

UPDATE: This month Oldways is sponsoring Mediterranean Month and we are eating our greens as usual but a bit more this month. Here is a post I wrote about how we are celebrating Med. Month at our house during our date nights.

The Mediterranean diet includes an abundance of food from plant sources, including fruits and vegetables, grains, beans, nuts. There is also an emphasis on fish and replacing butter for extra virgin olive oil, a heart-healthy fat. Meat and dairy are eaten in small amounts. There is also a vegetarian meatless Mediterranean Diet Pyramid. Research that began on the Greek Island of Crete after WWII confirmed that the Mediterranean Diet is one of the healthiest cuisines in the world that contributes to longevity. Research then expanded to Italy and other parts of the Mediterranean. Of course exercise and the enjoyment of sharing food around the table contributes to one’s well being as well.

Whenever possible eat seasonally fresh and locally grown food which maximize the health-promoting nutrients, minerals and antioxidants of the foods. I am a big advocate of eating organic and local whenever possible since it supports the farmers, the environment and a healthy and pesticide free body! As an American Greek Italian married to an American Greek who loves to eat food of his heritage — we eat the Mediterranean diet on a consistent basis. Since we live in California, our menu is often an organic California-Mediterranean menu. We like to eat the way our grandmothers and grandfathers ate back in their native land – which would be naturally organic and seasonal. You can often find organic produce at your a local farmers market or CSA (Community Shared Agriculture) program in your area that offers a weekly subscription to a farm’s harvest by checking out localharvest.org.

One of my extra romantic and healthy Date Night Mediterranean Meals with my Greek god on the beach in Santa Barbara, California Photo by RomancingtheTable.com

This month is National Mediterranean Diet Month (Med Month!) created by Oldways, a world-renowned source of Mediterranean diet information, “to highlight the healthy Mediterranean Diet and its lifestyle practices.” It is based healthy foods “that have traditionally been consumed by people living in the countries bordering the Mediterranean Sea.”

To me, every month is Med Month! As an American Italian-Greek, married to an American-Greek who loves to eat, I’m often found in the kitchen cooking delicious Mediterranean meals and testing recipes for date nights, my blog, my upcoming book and my website (RomancingTheTable.com). I strongly believe in an Oldways’s quote on how the Mediterranean diet affects your love relationships, “You need to eat well to love well.”

Research that began on the Greek island of Crete after World War II proved that the Mediterranean diet is one of the healthiest in the world. It is often described as the “gold standard for healthy eating” and has been proven to reduce the risk of developing chronic diseases and increasing brainpower.

Oldways created the Mediterranean Diet Pyramid along with the Harvard School of Public Health. According to the pyramid, we should eat mostly vegetables, legumes, grains, fruits, herbs, spices, and healthy fats such as olive oil on a regular basis. Seafood should be eaten at least twice a week, poultry, diary, and eggs consumed daily to weekly, and red meats and sweets should be on the menu less often. Being physically active and enjoying meals with others is also an important part of the pyramid and the Mediterranean lifestyle. Below are images of the Mediterranean Diet Pyramid along with a Vegetarian Diet Pyramid.

Mediterranean Diet Pyramid by Oldwayspt.org

Vegetarian Diet Pyramid by Oldwayspt.org

I’ve found that delicious and healthy Mediterranean meals with quality time at the table definitely contribute to my happy and healthy marriage. Each week, my husband and I take turns planning our weekly date nights (I’m lucky that he can cook, too!) The person whose week it is makes a Mediterranean dinner and chooses an arts and entertainment activity for the night. We occasionally save up and go out to one of our favorite California-Mediterranean restaurants. The ultimate Mediterranean eating experience was when we were in Greece to produce our #1 NY Times About.com culinary travel DVD - A Greek Islands Destination Cooking Class DVD that took place at a top gourmet Greek restaurant. Back home, when we sit at the table we love recreating a Mediterranean atmosphere with a delicious and healthy Mediterranean Meal. To date, my husband Jim and I have been married for five years and if you count the year of our engagement, we’ve had over one year (365 days) worth of date nights in total. That’s a lot of romantic eating! You can do the same by downloading the Date Night Scheduler HERE.

My Grecian Goddess Greek salad that was inspired by the salad we shared on our first dates causing love at first Mediterranean bite!

Oldways also has a Mediterranean Foods Alliance, which I enjoy being one of their culinary advisors. We’ve all teamed up to put together a list of vegetable recipes for Med Month. You can find my info and recipe here, the fourth from the bottom. For more information on National Mediterranean Diet Month by Oldways go here.

I send you Goddess Blessings for your own romantic and healthy Mediterranean date nights! Click here for extra tips on creating a romantic atmosphere for your date night meals. Write me and let me know about your own culinary date nights.

Greek Salad

Here is the recipe for a quick and delicious Greek Village Salad. It is one of the staples of a healthy Mediterranean Greek diet, which research has shown contributes to living a healthier and longer life. I just love the sweet crunch of the red peppers, the refreshing cucumbers, the succulent vine ripe tomatoes, the creamy, crumbly feta cheese and the Mediterranean sun-kissed Kalamata olives. For dressing I use lemon, extra virgin olive oil, oregano and garlic salt to taste. If available, I prefer to use sheep’s milk feta which is softer. If not, then try goat milk feta. In Greece, most feta is a combination of sheep and goats’s milk. The growing popularity of Greek Salads in US restaurants is actually an American variation which includes lettuce. This recipe is for a traditional “Horiatiki Salata” (Village Salad), most common in Greece, which does not include lettuce.

For a total mini Greek vacation play Greek music from “Zorba” and dance your way to the table. Greek music just seems to make mealtime more lively! As you eat your Grecian Goddess Village Salad visualize yourself feeling like a goddess and sitting in a taverna (restaurant) on a beautiful Greek island overlooking the Mediterranean Sea. You can also watch the video I hosted in beautiful Santorini, Greece called A Greek Island’s Destination Cooking Class. It was chosen as #1 NY Times about.com culinary gift.
Go here to order the DVD or watch some clips.     OPA!

A Grecian Goddess Greek Village Salad

Ingredients:

3-4 tomatoes quarted
6 oz feta cheese in cubes 1 medium sized cucumber sliced and quartered
1 sliced red onion (optional)
2 medium sized red peppers sliced
1/2 cup-1 cup Kalamata olives
3-4 tablespoons of extra virgin olive oil
sprinkle of dried, ground oregano,
squeeze of 1/2 lemon
garlic salt to taste

Method:

Mix bite size sliced ingredients, olives and toss with olive oil, oregano, lemon and garlic salt to taste. Add feta cheese on top and serve.

Please credit this recipe to its creator – Cynthia Daddona:

Cynthia is the author Diary of A Modern Day Goddess® – a guide to creating a life that nurtures your body, mind and soul. She also hosts Romancing the Table® website/vblog which celebrates life, love and food. For recipes, photos, podcasts and videos go to her Romancing the Table.com. To see a clip or order A Greek Island Destination Cooking Class (DVD/video) that Cynthia hosted in Santorini, Greece go to www.RomancingTheTable.com or www.CelebrateGreece.com   If you have any questions or culinary food memories she can be contacted via cynthia@moderndaygoddess.com

Here is a recipe for quick and delicious Grecian Goddess Lamb Burgers to have anytime — indoors and especially for summer grilling. It is Greek food recipe I created with a modern day goddess twist. It starts with my Grecian Goddess Greek Salad to be placed inside the pita along with a small lamb burger. I like to use the word Grecian Goddess in the name of this recipe, because it is so delicious that after you eat it will make you feel like a Greek god or goddess! The ingredients in the recipe are some of the staples of a healthy Mediterranean diet, known for contributing to living a healthier and longer life. I just love the sweet crunch of the red peppers, refreshing cucumbers, succulent vine ripe tomatoes, creamy crumbly feta cheese and Kalamata olives that have been ripened in the Mediterranean sun. This recipe uses ground lamb which I have found prepared in a speciality markets here in Santa Barbara, California. You can also ask the meat department of your local store to prepare some for you. Lamb is the national dish in Greece.

For the Grecian Goddess Greek salad, I prefer to use sheep’s milk feta which can be milder in taste and softer in texture. If not, then try goat milk feta. If these are not available, then cow’s milk. In Greece, most feta is a combination of sheep and goat’s milk. For dressing, I use lemon, extra virgin olive oil and oregano. In the US, restaurants will often serve an American variation of the Greek salad which includes lettuce, but this Grecian Goddess Greek salad is a “Horiatiki Salata”, (Village Salad) which is most common in Greece and doesn’t include lettuce. The village salad and is my favorite salad. For vegetarians or vegetarian guests, serve only the Grecian Goddess salad with pita and feta (a good source of protein.) For a mini Greek vacation atmosphere, play Greek music from Zorba the Greek (Zorba the Greek), and dance your way to the table. As you eat your Grecian Goddess Lamb Burgers visualize yourself sitting in a taverna (small, traditional restaurant) on a Greek island overlooking the Mediterranean Sea. For some post-dinner Greek entertainment, watch the video I hosted in beautiful Santorini, Greece called A Greek Island’s Destination Cooking Class (DVD), which was voted the #1 by NY Times About.com Greek food Guide culinary travel gift. Opa!

Make the salad first, then the Greek Goddess Dressing, next the burgers and then assemble as per the instructions below:

A) Grecian Goddess Greek Salad

(To be enjoyed alone or inside the pita bread with the Grecian Goddess Burger and Grecian Goddess dressing)

3-4 tomatoes quartered
1 medium sized cucumber sliced and quartered
2 medium sized red peppers sliced
1/2 cup-1 cup Kalamata olives
6 oz feta cheese in cubes (preferably made from sheep’s and/or goat’s milk)
1 sliced, small red onion (optional)
3-4 tablespoons of extra virgin olive oil
A sprinkle of dried, ground oregano (preferably Greek oregano, if available)
Juice of 1/2 of a lemon (Medium size)
Garlic salt to taste

Mix bite sized ingredients and toss with olive oil, oregano, lemon and garlic salt to taste. TIP: For freshening the flavor of dried oregano, rub between the palms of your clean hands as you sprinkle it on your salad.

B) Greek Goddess Dressing

3/4 cup of plain, Greek Style, full fat yogurt
1/8 cup mayonnaise
1/4 teaspoon of garlic salt
1 teaspoon of fresh mint finely chopped
Drizzle olive oil to taste
1 teaspoon of honey
(LEMON)
Garnish with mint

C) Grecian Goddess Burgers

1 pound ground lamb or turkey if desired (I think ground Lamb works best)
1 teaspoon of garlic salt
1 tablespoon of fresh, chopped oregano (If using dried, use 1/2 tsp)
1 tablespoon of fresh, chopped spearmint or mint (If using dried, use 1/4 tsp)
1 tablespoon of plain, Greek Style Yogurt (full fat)
4-6 pita breads cut in half (I prefer thicker Pita bread)

Mix all ingredients, except pita bread, and form into small, ground meat patties. Cook in frying pan until done.

Assembling the Grecian Goddess Lamb Burger – Lightly warm the pitas in a toaster or an oven until soft. TIP: You can also double the pitas by cutting in half and placing one inside the other. First, spread dressing inside warmed pita. Second, put burgers in half and insert into pita halves. Third, place Greek Salad around inserted burgers. Use napkin or square foil to cover bottom of pita. Serve with extra Greek salad on the side. Enjoy! For more recipes and tips for celebrating Life, Love, Mediterranean Food and Travel, sign up for our newsletter at www.RomancingTheTable.com.

Ingredients:

2 Red Heirloom Tomatoes (Brandywine)
2 Yellow Heirloom Tomatoes
5 French Shallots
1/4 cup Extra Virgin Olive Oil
2 large stems Basil
Salt and Pepper
Water from 1 Thai coconut
1 tbsp powdered lecithin
1 oz rainbow micro greens

Method:

In 2 separate pans separate the red and yellow tomatoes
Slice up the shallots and basil and spread evenly over both pans of tomatoes
Drizzle olive oils over the tomatoes. Roast in a 375°F oven for 20 Minutes
Remove the pans of tomatoes and allow to cool
ass the contents of each pan through a juicer first the yellow then the red
Season both soup purees with salt and white pepper
Place both red & yellow soups into pour spout jugs & refrigerate for 2-4 hours
When plating the soup pour both color soups simultaneously slowly into opposite ends
of the soup bowl
To garnish mix the lecithin into the coconut water and froth with a wisk. Allow 20 second for the bubble to set on top and skin off a small bit of foam for the center of the soup
Place a small amount of the micro greens in the middle to garnish

Serves 5 people

Me (Cynthia Daddona – Romancing the Table host) enjoying the bountiful California harvest at Fairview Gardens

Theo Stephan, Founder and Owner Global Gardens Los Olivios, CA & www.oliverevolution.com with her lovely daughters

Looking for ways to enjoy more love, romance, joy, happiness and healthy, love infused food at the table? Want to feel and feast like a god and goddess and still look and feel healthy? Listen in to my show Romancing the Table ™ with Modern Day Goddess: a celebration of life love and food. This fun, inspiring, informative show explores key ingredients that nurture and delight the palette, heart and soul. It airs on the voiceamerica network which you can access from a direct link from my website homepage www.moderndaygoddess.com. Just click on the listen to Cynthia on Voiceamerica icon to hear the show which airs Thursdays 4 to 5pm (Pacific) 7pm Eastern. You can also hear replays anytime after its aired in the archived section of the show. This week I am celebrating the delicious and healthy harvest, especially since I live in Mediterranean like Santa Barbara, CA. I feel so blessed to live in California and especially beautiful Santa Barbara I decided to celebrate my local farmers and food artisans.

This week I interview Theo Stephan, founder and owner of Global Gardens & www.oliverevolution.com an organic gourmet food products & organic olive oil mail order company and only food tasting room in Santa Ynez wine country located in Los Olivios, CA and Sam Edelman, Gen. Manager of the Santa Barbara, CA Certified Farmers Market Association (www.sbfarmersmarket.org) & Tiffany Cooper, Education Director from Fairview Gardens – the center for Urban Agriculture (www.fairviewgardens.org) on buying local fresh produce. Both Theo and Tiffany also talk about how to have fun cooking with kids. Tune in for a healthy harvest celebration you can share with your loved ones wherever you live.
Here are some recipes from the show.

This Mediterranean PENNE PASTA recipe is from Theo Stephan who is of Greek heritage (www.oliverevolution) She is the founder & owner of Global Gardens, Los Olivos, CA www.oliverevolution.com

PENNE PASTA

Boil penne or farfalle pasta with 2 tbsp. olive oil.

Mix any green (i.e. spinach, arugula or kale) into hot drained
pasta to wilt.

Sprinkle generously with Balsamic Vinegar or
Global Gardens Pomegranate Vinegar

Toss a cup of Global Gardens Organic Spicy Walnuts or regular walnuts over above

Shave parmesan or manchego cheese over dish

A 20-minute gourmet meal awaits your senses!
(In the summer great to add organic sweet onions and diced heirloom
tomatoes from the farmer’s market)

This Spring Roll recipe was submitted by the Tiffany Cooper, who is the Education Director at from Fairview Gardens, the oldest organic California Farm offering wonderful educational programs and especially for kids. www.fairviewgardens.org and she says its great finger food for kids.

Fresh Spring Rolls

3 ounces rice vermicelli
2 to 3 cups shredded lettuce
1 cup matchstick sliced cucumber
1 cup matchstick sliced carrots
½ cup fresh cilantro or basil
12 rice paper discs

Dipping Sauce
1 cup peanut butter
water
1/2 teaspoon soy sauce
Mix ingredients on stove top. Serve cooled.

Directions:

1. Harvest ingredients.

2. Place rice vermicelli in a heat proof bowl, cover with boiling water, and set aside for 10-12 minutes, until soft. Drain well.

3. Cut veggies.

4. Fill a pie pan, half full of water.

5. Take out one of the rice wrappers and place it in water. You may have to gently press the wrapper down into the water. The rice paper will soften in approximately 45 seconds. When the wrapper is soft enough to eat remove from water and place on the clean working surface.

6. Think of the rice paper as a clock. Place 3 tablespoons vermicelli toward the end of the wrapper (6 o’clock). Top noodles with lettuce, a little sprinkling of carrot, herbs, and cucumber.

7. Begin to roll by folding the bottom portion of rice paper over the ingredients. Fold the two side edges (3 and 9 o’clock) over the filling to form a rectangle. Roll up to 12 o’clock.

8. Try to keep your filling light and to roll as tight as possible. Place seam side down on plate and continue with more rolls.

9. Serve with the peanut dipping sauce, plus other dipping sauces such as hoisin sauce and Thai chilli sauce.

KALE SLAW

1 bunch kale, chopped finely
2 carrots, grated
1 tart green apple, chopped or grated
1 cup purple cabbage, thinly sliced
1/2 cup scallions
1/2 cup dried cherries or dried cranberries
2/3 cup cashews, finely chopped
1/2 lb. marinated tofu, cubed (optional)
Mix veggies and set aside
For the dressing:
2/3 cup Annie’s Sesame-Ginger vinaigrette
(or any other vinegarette you prefer)
¼- ½ cup mayonnaise
2 cloves garlic, pressed/minced
1-1/2 Tbsp. tamari
Whisk together and pour over slaw veggies.

This is a favorite with kids.

PEAR BREAD PUDDING
By Sam Edelman, Gen. Manager of Santa Barbara California Certified Farmers Market Association

Sam says: “While I love eating pears fresh, they also make an absolutely ideal baking fruit. This cousin of the apple can be utilized in many of the same recipes its counterpart, but deliver a little more delicate sweet texture to your dishes. One of my favorite baked apple dishes has always been apple bread pudding, so I chose to give it a try with fresh seasonal Bartlett pears. I decided to try to keep this Pear Bread Pudding recipe a little on the healthier side, although feel free to substitute some of the low fat milk for cream, and an oilier bread if you wish to go all out.”
Bartlett Pear Bread Pudding

4 Fresh Bartlett Pears, firm yet ripe (should still have a little green on the skin and very slight give to touch)

1 Tablespoon vegetable oil
1 Tablespoon unsalted butter
12 ounces raisin or cinnamon raisin bread (I use a low fat multigrain raisin walnut carrot bread), cut into 1 inch squares
2 Tablespoons honey
3 Tablespoons packed brown sugar
2 teaspoons cinnamon
2 eggs, beaten
2 ¾ cup low fat milk

Preheat your oven to 350 degrees.
Peel your pears by taking a sharp knife and carefully running the blade from top to bottom to remove the skin. You can leave the skin on if you prefer, but the texture is much smoother with the skin removed. Cut your pealed pears into quarters, remove the core, and then cut them into nice thin slices.
In a large non-stick pan, melt the butter at medium heat and add vegetable oil. Add your sliced pears and sprinkle the top with 1 teaspoon cinnamon and 1.5 tablespoons brown sugar. Flip pears every few minutes until they reach a nice caramelized golden brown color. Should take about 8 minutes. Set aside.
In a large mixing bowl, add milk, eggs, honey, the rest of the brown sugar and cinnamon, and stir until well mixed. In a greased 8x8x2 glass baking dish, add half of the bread crumbs. Carefully place half of the pear
s in a single layer on top of the bread crumbs and top with remaining bread. Then pour your mixture over the top. This will sit for about 25 minutes, until the bread absorbs the mixture. It is helpful to place a piece of plastic wrap over the top and gently press down every few minutes to allow all pieces of bread to soak up the liquid. Place the remaining pears across the top of the bread in a single layer and put in the oven for about 40 minutes until done. The top should be a nice golden brown and an inserted toothpick should come out clean. Let the dish sit for about 8 minutes before serving. Serves 6.

Memories of wonderful times, romantic dining, or warm loving gatherings can be accessed by creating a dish inspired by a special occasion. This year for our anniversary, I decided to serve my sweetheart breakfast in bed. For this I recreated the luscious breakfast we were served each day at the luxurious Katikies Hotels in Oia, Santorini where we spent our pre-wedding days and honeymoon. Some of you may already know that we were married there in A Greek Island Wedding. To view a clip go to the media lounge at my website www.moderndaygoddess.com and see visions of one of the most romantic places in the world. There you will also see a clip of A Greek Island Destination Cooking Class that I hosted in Santorini as well. (Now available on DVD).

Each day, our breakfast at Hotel Katikies was brought to our room and served on our patio. It was paradise to wake up and eat breakfast as we overlooked the dazzling Mediterranean Sea. The menu we selected consisted of thick, rich Greek yogurt, sun ripen fruit, Mint tea, fresh grapefruit juice and delicious tomato-feta omelets. For our anniversary breakfast back here in Santa Barbara, California, I used Fage Yogurt, a creamy Greek plain yogurt (full fat) that I found at my store. I added some honey and walnuts. I also made a fresh fruit salad with mint garnish. With the fresh mint from the garden, I put some in a tea pot and brewed fresh mint tea. Instead of grapefruit juice, I squeezed fresh tangerine juice from our tree. Our omelet inspired me to make the scrambled egg recipe below which is quick and easy. I also added roses and a “world’s greatest husband” statue on a breakfast tray. For another sensory touch, I played the same sweet music the hotel had playing for us in our room when we returned from our wedding. (The Yearning by Grammy nominated Michael Hoppe and Tim Wheater)
As I served the breakfast in bed to my husband Jim, his Aegean Blue eyes twinkled with love which showed me how touched he felt. Jim said the combination of the delicious food and music took him right back to our special time in Santorini. And it did the same for me. So if you’ve had a special occasion that involved food, you can go back through your senses by creating dishes inspired by those memories. Remember to think about the other romancing the table elements such a music and decor.

SANTORINI INSPIRED GREEK SCRAMBLED EGGS
2 tomatoes diced tomatoes
2 handfuls of spinach (optional)
½ cup of Feta cheese crumbled, preferably sheep or goat or a mixture
1 drizzle or tablespoon of extra virgin olive oil.
a pinch of salt
4 eggs
Sauté lightly the tomatoes and spinach in extra virgin olive oil in a frying pan. Whisk the eggs in a bowl and pour into the pan. Add a shake of salt and continue to scramble all the ingredients in the pan until liquid is gone but eggs are moist.

FRUIT SALAD
Use a combination of any of the fruits below that are in season and cut into bite size pieces, preferably organic if available.
(strawberries, bananas, apples, blueberries, raspberries, peaches) Garnish with fresh mint.

GREEK YOGURT GREEK STYLE
½ cup to 1 cup full fat Greek yogurt
1 teaspoon of honey
Several Walnuts or Almond slices
Place Greek yogurt in small bowl. Shake off excess liquid. Drizzle with honey and top with nuts.

You can also put the yogurt, nuts and honey on top of the fruit if you prefer.

Enjoy and write me if you have any love-infused food dining experiences at cynthia@moderndaygoddess.com.

A Happy Goddess Valentine’s Day Dinner at Home with My Greek Hero!

What a wonderful Valentines Day my husband and I enjoyed. This was our first Valentines Day as newlyweds and we decided to eat in by the fireplace. For dinner, I made a roasted chicken with baby carrots and potatoes, steamed asparagus, almond-chocolate cookies and hot cocoa-almond milk. We exchanged cards and since we love to travel I decided to give my love “the world” in the form of a mini-globe for his desk and a partner’s massage book. He gave me roses and our weekend to Cambria. My card to him included coupons that could be redeemed for several items from a romantic meal, to a backrub, to a bath. I also put the homemade cookies in a red heart shaped container which he enjoyed. I truly believe the way to a man’s heart and most people’s heart is the stomach. No matter how it turns out it’s the effort that goes into making a “love infused” meal. “So take a chance and cook for yourself and/or someone else you love. Happy Valentine’s Day.

For delicious cocoa almond milk for two. In a small saucepan gently warm 2 cups of unsweetened almond milk, 1 tablespoon of unsweetened cocoa powder and sweeten to taste with 1 teaspoon of honey or more. Pour into cups and serve to yourself and your sweetheart for a warming and delicious beverage.