This post is sponsored by Benbella books. All opinions are my own.
When I was in London for my mother's 80th birthday a few years ago we where being held hostage by a very pedantic tour guide at the British Museum. He was going on and on about the importance of the Rosetta Stone... which really is quite a site to see. Because it was written in both ancient Greek and Egyptian it was the key to translating Egyptian hieroglyphs.
Well, my mother was just not impressed, and she had it with the tour guide droning on and on. So in the middle of his lecture on the Rosetta Stone, she announced: "It's all Greek to Me." "I'm going to the Starbucks across the street.. anyone else want to join me?"
|It's All Greek to Me: Transform Your Health the Mediterranean Way with My Family's Century-Old Recipes|
Now, Debbie Matenopoulos's cookbook, "It's All Greek to Me." unlocks the secrets to Greek cooking while entertaining you, not boring you, with stories and pictures of her and her family in Greece. Debbie Matenopoulos, you might know her from "The View" and "Entertainment Tonight." along with many other shows she has hosted or has been a reporter on... the girl's got talent and a real sense of food and family.
I was so touched by the stories of the people who worked with her on this cookbook and got to know the importance of food to her family and in the Greek culture in general.
What makes the Mediterranean diet so healthy is not just the food... which is incredibly good for you, but the lifestyle that goes along with it.
Debbie really shares in this collection of recipes from her mom and other friends and family the importance of slowing down and eating and enjoying time with the people you love.
This peach salsa is perfect for this time of year and it combines so many fresh seasonal flavors together. My family and I sat around devouring this dip and enjoying a beautiful summer day. I recommend you get a copy of "It's All Greek to Me." and do the same.
Summer Peach Salsaby Debbie Matenopoulos from, "It's All Greek to Me."
reprinted with permission from BenBella Books
When peaches are in season, I eat them nearly every day. Summer peaches in Greece are huge and incredibly fragrant, so I created this salsa in their honor. It pairs well with simply grilled fish and chicken.
Although it’s not traditionally Greek, I make this salsa often because we have an abundance of fresh peaches from the peach trees in our yard.
YIELDS 31/2 CUPS
2 large ripe peaches, diced medium (about 2 cups)
2 ripe medium tomatoes, diced medium (about 1 cup)
1/2 large red onion, diced small (about 1 cup)
3 tablespoons finely chopped fresh Italian flat-leaf parsley
1 jalapeño pepper, seeds and white pith removed, finely chopped (optional)
2 tablespoons freshly squeezed lemon juice (1 lemon)
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
In a medium mixing bowl, gently stir together all the ingredients.
Taste and adjust seasonings, if necessary. You can make this salsa a few hours ahead, cover, and refrigerate to allow all the flavors to come together.
VARIATION: For an interesting flavor and a little more crunch, use 1 cup peeled, diced cucumber in place of the tomatoes.
Debbie’s Tip: Like your salsa spicier? Don’t remove the seeds and white pith of the jalapeno pepper. That will add some more heat.
Weekly Menu Plan:
Meatless Monday: Coconut Red Lentil Curry with Basmati Brown Rice & Naan Bread
Tuesday: Grilled Chicken with Trader Joe's Cowboy Caviar and Melted Cheddar Cheese with Roasted Potatoes
Wednesday: Poached Eggs in Sofrito Sauce with Rustic Bread
Thursday: Pasta Fagioli with a Green Salad
Friday: Sautéed Scallops in butter with quinoa and asparagus
Saturday: Quiche made with leftover cheese and vegetables from the week.