Moussaka is a complex tasting greek lasagne where eggplant is employed for noodles and béchamel sauce for cheese. Invite guests to a symposium of flavour so they too can sing the praises of this beloved dish… and the cook! And while you’re at it, make a double batch and freeze one pan to spruce up a dreary winter day.
Presenting the 21st century mother sauce of French cuisine! Use this health-giving, satiny white sauce as the base for other sauces (like alfredo and mornay) or the backbone for casseroles (think grains and mac & cheese) and creamy soups and chowders. The long and short of it, your freezer should never be without at least a litre of béchamel sauce for backup.
Fennel is a vegetable with a lot going for it! Raw, it is crisp and sweet tasting of cool licorice while cooked, it becomes toothsome revealing its mellower personality. Unusual and extraordinary, this versatile condiment befits specialty sandwiches, cheese and charcuterie plates or serving with fish and cold cooked meats.
Mouth-watering filling of spinach, onion, feta and dill enrolled in tender crisp pastry! The coconut milk and almond flour crust in our creation replace the traditional Greek pie of buttered phyllo sheets achieving the same richness yet supplying good fats. Well worth the effort, spanakopita rolls are impressive for any food occasion.
Craving buffalo wings? Try our healthful dinner substitute and see if it doesn’t become an ultimate comfort food! Cauliflower tames the heat and supplies a velvety mouth-feel here. Our sauce accommodates itself nicely to baked and mashed potatoes, stuffed peppers and zucchini or steamed rice. Take time on the weekend to double and freeze a batch for busy weeknight meals at the ready.