This is one of my favorite non-meat traditional Greek dishes to eat. My mother would always make it, especially during times when we would be on a non-meat fast for church. As you may know, in Greece they try to eat more fresh fish, legumes, vegetables and less red meats (the Mediterranean Diet), so this is a perfect dish for a healthy lifestyle. Serve it with a little bit of feta cheese and some homemade (or store-bought) crusty bread and dig in. Your body will love you for it!

You will need:

• 1 pound dried large lima beans
• 1/2 cup olive oil, plus 3 tablespoons
• 1 medium onion, chopped (about 1 cup)
• 1 cup celery, chopped
• 1 cup sliced carrots
• 6 garlic cloves, sliced
• 28 ounces of tomatoes (diced, crushed, or sauce canned or freshly grated)
• 1/2 cup parsley, chopped
• 1/2 tablespoon dried oregano
• 2 cups water, veggie or chicken broth (broth gives it even more flavor)
• salt and pepper, to taste

Steps:

1. Soak your dried lima beans per package directions for at 6-8 hours (or use quick soak method). Rinse and drain.
2. Boil drained lima beans, uncovered, in water for 30 minutes. Turn off heat, give it a quick stir and let sit for a couple of minutes before draining.
3. Before draining beans, remove the bean skins that have surfaced to the top and discard, then place drained beans into a 9 by 13 inch pan (or equivalent) and drizzle with 3 tablespoons of olive oil and mix.
4. In the meantime, heat 1/2 cup of the olive oil in sauté pan on medium-low and throw in chopped onions, celery and carrots, and sprinkle with a little salt and pepper. Sauté for 5 minutes.
5. Add in sliced garlic and cook for one minute then add in tomatoes, parsley and oregano. Stir until combined.
6. Add 2 cups of the water or broth and salt and pepper, to taste. I use 1 teaspoon salt and 1/2 teaspoon pepper for my liking. Stir to combine and bring to a simmer then turn off heat.
7. Gently pour the liquid mixture over the beans and stir gently to incorporate everything.
8. Cover with a piece of foil and place on a baking sheet then bake for 1 hour at 350 degrees Fahrenheit.
9. After an hour, remove foil and give it a gentle stir and cook for another 30 minutes, or until beans are done to the texture you like. If at anytime it looks like it needs more liquid (after you remove the foil), add up to another cup but warm it up before adding to pan, and give it a gentle stir.
10. When done, remove from oven and let sit 30 minutes before enjoying with some feta cheese and crusty bread! It will be juicy so use the bread to slop up the juice on your plate 🙂 .

Kali Orexi!

If you like a burst of sweet and tart in your mouth, with a crunchy side effect 🙂 , you are going to LOVE these little bundles of joy. You have the crunch of the graham cracker, the creaminess of the cream cheese, the sweetness of the condensed milk and sugar, the richness of the heavy whipping cream and the tartness of the lime juice. It’s like a party in your mouth!

These are the perfect portion for when you just want a little something something to satisfy your sweet tooth. These are also great to freeze and then take them out 15 minutes before you want to eat them…which means you can make these several days before a gathering and not have to worry about making it the day of!

You will need:

• 1 sleeve honey graham crackers (9 full crackers), finely crushed
• 4 tablespoons unsalted butter, melted
• 4 ounces cream cheese, softened
• 7 ounces (1/2 of a can) of sweetened condensed milk
• 6-7 tablespoons key lime juice (or regular limes), freshly squeezed
• 1/2 cup +1 tablespoon heavy whipping cream
• 1/8 cup (2 tablespoons) powdered sugar
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons reserved graham cracker mixture (for garnish)
• 4 tablespoons reserved whipped cream (for garnish)
• 2 key limes, halved and sliced (for garnish)

Steps:

1. Mix crushed graham crackers with melted butter well and set aside
2. Cream the cream cheese until smooth and then add sweetened condensed milk and mix until fully combined and smooth.
3. Add key lime juice to cream cheese mixture and combine until smooth
4. Whip all your heavy whipping cream for 30 seconds then add powdered sugar and vanilla extract and whip to stiff peaks. If you prefer, or are in a hurry, you can use 4 ounces of any brand of whipped topping.
5. Fold whipped cream into cream cheese mixture until fully incorporated
6. Now it’s time to layer. In individual silicon cupcake liners (or you can use small paper cups too), equally distribute the cream cheese mixture among 12 cups, then top with graham cracker mixture and press lightly so the crumbs adhere to the cream cheese mixture.
7. Place the cups on a small pan/sheet tray and cover with plastic wrap and place in the freezer for 4 hours, to overnight, to set.
8. Fifteen minutes before ready to eat, unmold (if using paper cups, slowly tear the paper off around it) and place on your serving platter or dish graham cracker crust down. If you are having trouble removing it from the cup (I didn’t, but if you do) then dip the bottom half of the mold into warm water for a few seconds, then try it again.
9. Garnish with a dollup of whipped topping, graham cracker crumbs and a slice of key lime.

Kali Orexi!

If you want a wonderfully bright dressing that tastes good in wraps, on sandwiches or over a salad, you will love this dressing. It has a fresh taste from the lime and ginger, a creamy texture from the oils and tahini, and a pinch of sweetness from the honey! It has the perfect balance!

If you want to give your dressing an even greater flavor kick, add a finely sliced Thai chili pepper, red or green, or a teaspoon of sriracha and some scallions and cilantro…yum!

You will need:

• 2 tablespoons toasted sesame oil
• 2 tablespoons canola oil
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons tahini (makes it creamier and sesame-er…here I go making up words again 🙂 )
• 1 lime, juiced & zested (at least 1 tablespoon of juice)
• 1 tablespoon fresh ginger, minced
• 1 tablespoon scallions, thinly sliced (optional)
• 1/2 tablespoon cilantro, finely chopped (optional)
• 1 Thai chili pepper, finely sliced or 1 teaspoon of sriracha sauce (optional)

Steps:

1. Mix all your ingredients, well, in a mason like jar and shake, shake, shake. You are now ready to use it!

Kali Orexi!