Mussel Pizzette with Oregano
This recipe comes from Alan Davidson’s “Mediterranean Seafood”, originally published by Penguin in 1972.
Recipe
Oregano and Pine Nut Melts
These light crackers taste so aromatic thanks to the crushed Oregano and freshly grated Parmesan.
Two-Mint Lemonade
This refreshing infusion of Peppermint and Pennyroyal will make you see homemade lemonade with new eyes
Pork with Apples and Herbs
This is a course that an Ancient Greek might have enjoyed during a feast. The meat is cooked in herbed water till super-tender.
Herbs on the Rocks
Two ways to enjoy refreshing whole leaf herbal drinks, with our Dittany and Lemon Verbena.
Marjoram Meatballs
Feeding a crowd? This saucy, summery adaptation of a Greek classic could be your savior!
Beetroot, Feta and Oregano Salad
Packed with nutrients, this delightful beet salad recipe takes minutes to make, and can last for days.
Spicy Pot Baked Feta
Pot Baked Feta is an easy-to-make, spicy and smoky appetizer from Thessaloniki.
Mint and Spinach Risotto
This recipe comes straight from the monks of Mount Athos, who are known for their elevated cooking skills.
Thyme and Saffron Cod Fish
Served in a fresh tomato sauce along with herbs and spices, this is a mouthwatering recipe that never disappoints.
