GREEK CUISINE

Why Greek Cooking Endures

Greek cuisine is built on restraint, balance, and respect for ingredients. It relies on vegetables, legumes, olive oil, herbs, and simple proteins prepared with methods that preserve both flavor and digestion.

Rather than overpowering food, Greek cooking emphasizes clarity — letting ingredients remain recognizable while working together.

What defines traditional Greek cooking:

• Heavy use of vegetables, legumes, and wild greens

• Olive oil as a primary fat, used intentionally

• Acid balance through lemon, vinegar, and fermented dairy

• Slow braising and oven cooking over high heat frying

Starter recipes (3 only — coming soon):

• Fasolada (White Bean Stew) — fiber-rich, mineral-dense staple

• Briam (Roasted Vegetables with Olive Oil) — plant-forward balance

• Tzatziki (Yogurt, Cucumber & Garlic) — digestion-supporting side