Ingredients

• 1 kg (2.2 lb) sour cherries, pitted
• 300 ml (1 generous cup) sour cream
• water
• 2 slices of lemon with rind on
• 3 tbsp. sugar
• 1 pinch of cinnamon
• 1-2 whole cloves
• 1 teaspoon of plain flour or corn starch for thickening the soup

Preparation

1. Cover the pitted cherries with just enough water to cover.
2. Add the sugar, 2 lemon slices, cinnamon, cloves, and a pinch of salt.
3. Bring to a slow boil, which will take about 25-30 minutes. Reduce the heat to medium-low, and simmer until the fruit is soft, about 6-7 minutes.
4. In a small bowl, whisk together the sour cream and flour or corn starch with 1/4 c. of the hot cherry liquid from the pot. Add another 1/4 c. of cherry liquid and whisk to combine. Then slowly add this back into the soup, whisking to avoid lumps.
5. Bring back to a boil, while stirring, then simmer for thirty seconds to make sure the thickener works.
6. Set aside to cool. Discard the lemon slices. Refrigerate until well chilled.

combined from a few online sources

Ingredients

• 480 grams (2 cups) Greek yogurt (thickest available)
• 1 medium cucumber
• 3 garlic cloves, pressed
• 3 tablespoons olive oil
• 1 teaspoon red wine vinegar
• salt
• pepper

Preparation

1. Grate the cucumber, with skin on. Place it in a strainer, sprinkle with salt, mix, and let sit for 10-15 minutes. Then, squeeze out excess water, placing it into a bowl with the yogurt.
2. Add remaining ingredients, mix, and refrigerate for at least a few hours.

Real Greek Recipes

Ingredients

• 14.5 oz can diced tomatoes
• 2 cups kritharaki (or orzo)
• olive oil
• 1 cube of chicken stock
• salt
• halloumi (optional)

Preparation

1. Cover the bottom of a saucepan with olive oil. Heat on medium-high heat.
2. Add the pasta, and stir for a minute to coat with the olive oil.
3. Add the tomatoes and their juice to the pan.
4. Add 850 mL of water and one cube of stock (or 500 mL of liquid stock plus 350 mL of water, if your stock is in liquid form).
5. Bring to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.
6. Cook until the pasta is fully soft (not al dente). Taste for salt (potentially lots!).
7. Serve immediately, or, if there is too much broth in the pan, let stand for a few mintues and it will probably be absorbed. Can be topped with grated halloumi, if you’d like.

Business Insider (lol)

Ingredients

• ½ cup plain full-fat Greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons lemon juice (from 1 lemon)
• 1½ teaspoons Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons minced fresh dill, plus more for serving
• 2 tablespoons minced fresh parsley, plus more for serving
• 3 (15-ounce) cans chickpeas, rinsed
• 1 cup finely diced celery (about 3 stalks)
• ½ cup thinly sliced scallions, white and green parts (2 to 3 scallions)

Preparation

1. In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
2. Place the chickpeas in a large bowl and using a fork, lightly mash about ⅓ of them. Add the celery and scallions and toss.
3. Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you’re not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

NYT

Ingredients

• 13x9" or two 8x8" (more or less) pan(s) of cornbread
• 1 stick of butter, melted
• 1 lg. onion
• several ribs of celery
• salt and pepper
• fresh parsley
• fresh sage
• fresh rosemary
• fresh time
• 12 oz / 350g sausage [optional]
• one standard pint-box fresh mushrooms [optional]
• 4 c. chicken broth

Preparation

If you’re using it, crumble and cook the sausage and set aside. Cook the mushrooms in the sausage grease, adding extra butter if necessary. If desired, cook the onion and celery; these may also be left raw.

To make the stuffing, crumble the cornbread, pour over the melted butter, and add the onion, celery, spices, sausage, and mushrooms. Moisten the stuffing with as much chicken (or turkey) broth as required. Stuff turkey or bake as required.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• One large (2 1/2- to 3-pound) head cauliflower
• 4 tablespoons unsalted butter
• 1/4 cup sliced almonds

Preparation

1. Position a rack in the middle of the oven and preheat to 400 degrees. In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine. Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat.

2. Place the cauliflower bottom side up in a medium cast-iron skillet, Dutch oven or other similarly sized dish. Brush the bottom with some of the olive oil mixture. Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated.

3. Cover tightly with aluminum foil or a lid and roast for 30 minutes. Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned. Transfer to a platter for serving.

4. Place a medium, preferably stainless steel (so you can easily see the color of the butter) skillet over medium heat. Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes. Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more. Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm.

WaPo

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons fresh orange or tangerine juice
• 2 tablespoons date syrup (silan), maple syrup or honey
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Bosc pears, halved, cored and thinly sliced
• 1/3 cup dried, pitted dates, thinly sliced
• 7 cups sturdy greens, such as Belgian endive, frisée, radicchio or arugula (5 oz if it’s something light like frisée or arugula; more like 8 oz if it’s endive)
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup shelled, raw pistachios, toasted
• 4 oz. ricotta salata, shaved with a Y-shaped vegetable peeler

Preparation

1. In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Place the pears and dates in a large bowl; make sure the date slices aren’t sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.

3. Add the greens and parsley, and gently toss to coat. Season with the remaining 1/4 teaspoon salt and with a bit more pepper, if desired.

4. Divide the salad evenly among 6 plates. Garnish with pistachios and shaved ricotta salata and serve.

WaPo

Ingredients

• 4 green plantains peeled and cut in medium sized chunks
• 4-5 tbs butter or lard
• 2 tbs oil canola or sunflower
• 1 tbs hot pepper or chili powder
• 1 tsp cumin
• 1 cup grated cheese and/or 1 cup cooked chorizo or chicharrones or bacon
• Salt to taste
• Ground peanuts (optional – add when mashing the green plantains)

Preparation

1. Melt the butter or lard over medium heat in large sauté pan
2. Add the plantain chunks and cook for about 40 minutes or until they are very soft, turn them about every 10 minutes, they should be slightly golden but not too crispy.
3. Sprinkle the cooked plantains with the chili powder, cumin and salt.
4. Transfer the plantain pieces to a bowl, do this while they are still hot (but be careful not to burn yourself).
5. Mash the plantains using a wood masher – or just a regular potato masher – until you obtain chunky dough like consistency.
6. Form balls slightly smaller than the size of a tennis ball with the dough.
7. Make a hole in the middle of each ball and fill it with the cheese or chorizo or chicharrones (mixed with ground peanuts), gently press the filling into the hole, cover the filling and reshape it back into a ball shape.
8. Heat the oil over high heat, add the stuffed plantain dumplings and fry them until they are golden and crispy on each side.
9. Transfer to plate lined with paper towels to drain the grease and serve immediately.

Laylita’s Recipes

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large shallot or 2 smaller shallots, cut into thin slices (enough to yield 1/2 packed cup)
• 4 slices bacon, cooked, drained and cut into small pieces
• 1/2 cup shaved or shredded Parmigiano-Reggiano cheese
• 1/2 cup mayonnaise

Preparation

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a plate with paper towels.

Heat the butter and oil in a nonstick saute pan or skillet over medium heat. Stir in the shallot slices and reduce the heat to medium-low; cook for 20 to 25 minutes, stirring occasionally, until they become golden brown, molten soft and shimmering. Transfer to the lined plate to drain and cool.

Combine the bacon pieces, cheese and mayonnaise in a mixing bowl. Add the cooled shallot and stir until well incorporated. Transfer to a small gratin or baking dish (8-ounce capacity); broil for 2 to 4 minutes, until bubbling and a thin crust forms on top.

Serve right away.

WaPo

Ingredients

• Frozen peas, thawed
• Radishes, thinly sliced
• Spring onion, minced
• 1/2 c. heavy cream
• 1 tbsp. cider vinegar
• 1/4 tsp. honey
• salt and pepper

Preparation

Combine the cream, vinegar, honey, salt, and pepper, and put in a jar. Shake for about one minute. Leave on the counter for an hour to thicken. Toss with peas and radishes.

someone on Facebook, I think?