We cook at home, choose seasonal ingredients and shop with a schedule so that we don’t overdo it and don’t throw anything away. In this spirit, we are preparing for you a weekly recipe – from Monday to Sunday. We make it from Friday so that we have all the time to get our ingredients, since Saturday is the day we usually do our shopping. It contains the basic food groups and is in line with the prescriptions of nutritionists but also in line with the tradition and habits of the Greek household. So 1-2 times a week red meat, 1-2 times poultry, 2-3 vegetables and legumes and 1-2 times fish and seafood. A! And sweet. Because you always need a sweet.
From 4/5 to 10/5 we make easy and very tasty dishes: pasta with arugula pesto, asparagus and Ios sour cheese, aromatic chicken suzukaki in the oven with paprika “chips”, artichokes a la polita with herb pesto, pork chops with spicy spices, express beans with beans box and delicious yeast salad with parsley salad. For Sunday, following Nena Ismirnoglou’s recipe, we prepare oven-baked chicken with potatoes, kefalotiri and citrus juices and, for dessert, we have a unique Corfu flora paste with strawberry jam. We also have a recipe for jam!
Monday – Pasta with arugula pesto, asparagus and Ios sour cheese
As usual, the week starts with an easy and delicious recipe. Arugula pesto with almonds, tender asparagus and Ios sour cheese are combined in a cool and light pasta, ideal for the everyday table. Serve with a bowl of cherry tomatoes and blood clots, sprinkled with a little fluffy salt and drizzled with fine olive oil.
Tuesday – Oven-baked chicken soutzoukaki with paprika “chips”.
For Tuesday, we have chicken on the program. And what’s better than suzukaki with minced chicken, which are lighter than those with minced beef and are incredibly tasty? The wonderful “chips” that accompany them are a pure delicacy. We accompany them with a lettuce salad with dill and green onions, a variety of green olives and warm sourdough bread.
Wednesday – Artichokes a la polita with herb pesto
For Wednesday we recommend the ultimate spring oil: Artichokes a la polita in a slightly different version. The potatoes are served melted with a fork, to better absorb the delicious juices, while at the end there is also an aromatic herb pesto! A nice slice of barellisia and multi-grain bread is the best accompaniment.
Kind reminder: Don’t forget to marinate the steaks for tomorrow!
Thursday – Korean pork chops, with spicy spices
Fancy something delicious but a little different? Make these Korean-inspired pork chops and you’ll be pleasantly surprised. Before being baked, they are marinated for 24 hours in various spices and thus become incredibly aromatic and tender. As for the kimchi that accompanies them, it suits them perfectly. We serve them hot, ideally with steamed rice and tender lettuce leaves.
Friday – Express bean soup with canned beans
Craving a honeyed fava bean but don’t have the time to soak and cook? Here is the solution! Bean salad with ready-boiled beans, from a can or vacuum, ready in just 25 minutes. Accompany it with warm slices of sourdough bread, a nice taramo salad, olives and pickles of your choice.
Saturday – Mayatiko with parsley salad
For the day we usually cook fish, we chose the fish of the month. The yeast. We “bake” it in the pan, without oil, easily and quickly. He really likes parsley salad – cool and garlicky – but we also won’t say no to a salad with cherry tomatoes and some fried potatoes.
Sunday – Baked chicken with potatoes, kefalotiri and citrus juices
Baked chicken with potatoes, the classic Sunday roast of our childhood, with the fresh look of Nena Ismirnoglou. The chef enriches this dish with aromatic citrus juices and zests, as well as kefalotiri, which gives a very suitable, spicy taste and a balanced, pleasant oiliness to the whole. Serve with a cool green salad with cherry tomatoes and herbs and barley nuts or carob nuts.
Did you ask for dessert? Behold: Flora paste from Corfu filled with strawberry jam
For as long as the strawberries hold the scepter of the season, we supply bolicas and juices, and we prepare bright jams to keep their aroma and taste all year round. A nice and easy jam is this: Strawberry Ginger Jam. On this occasion, we also make the dessert of the week, a wonderful flora paste of Corfu origin, with thin and crumbly dough and aromatic strawberry jam. The right antidote to our cravings but also the ideal accompaniment to our favorite drinks.
See here the 8 recipes, one for each day of the week + 1 dessert
Source: Gastronomist
