Recipes

Roasted Butternut Squash filled with Spanakopita

Roasted Butternut Squash filled with Spanakopita

  Ingredients 1 butternut squash 1/4 cup Vrisi 36 extra virgin Bold or Organic Greek olive oil 2 tablespoons Vrisi 36 Greek balsamic vinegar 1 small leek, trimmed and chopped 1 red onion, coarsely chopped 1 garlic clove, chopped ½ pound fresh baby spinach, washed and spun dry 2 tablespoons fresh, snipped dill 2/3 cup crumbled Greek feta Salt and pepper to taste Pinch of

Roasted Sweet Potatoes with Greek Mustard Aioli

Roasted Sweet Potatoes with Greek Mustard Aioli

Roasted sweet potatoes get a contrasting lift here with this spicy, Greek-mustard aioli. In the foreground is one of my favorite Greek wines, made with the ancient Kidonitsa grape, a white varietal that produces delicious fruity wines with hints of pear and quince. -Diane Kochilas Ingredients 4 medium to large whole sweet potatoes, washed and scrubbed, but unpeeled 2 tablespoons Vrisi 36 organic or Bold

Diane Kochilas Brussel Sprouts

Diane Kochilas Brussel Sprouts

6 cups Brussel sprouts, trimmed 1/2 cup Vrisi 36 BOLD extra virgin Greek olive oil 1 orange ¼ cup Vrisi 36 Greek balsamic vinegar 1 tablespoon Vrisi 36 mustard 1 tablespoon Greek honey Salt and pepper to taste 3 garlic cloves, finely chopped 1 Ginger knob from Ginger Root, about an inch long and wide, peeled and finely chopped Instructions Preheat oven to 375F /

Greeked up Olive Oil Mashed Potatoes

Greeked up Olive Oil Mashed Potatoes

Creamy and complex, a fruity and herbal flavor that can only come from a superior authentic Extra Virgin Olive Oil from Greece, Vrisi 36, the region of Lakonia (Bold and Robust)  or Messenia (Delicate and buttery). Undoubtedly you will taste the difference of this superior authentic Extra Virgin Olive Oil. Helpful Hints-  Drain the potatoes after boiling, and then return them to the pot set over

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