Chef George Kyrtatas offers delicious, easy Greek Easter recipes
Easter is nearly upon us and preparations are well underway for many. However, what will the menu hold this year? The same baked ham as last year and the year before? The delicious, but all too familiar deviled eggs? Hot cross buns again? Perhaps it’s time to re-evaluate this year’s Easter meal and bring a fresh perspective to the table with traditional dishes from the Mediterranean. Chef George Kyrtatas provides just the recipes you’ll need!
In Greece, Easter is the most celebrated holiday of the year. Following the Julian calendar, this year the Greek Easter falls on April 27, more than a month after the Western holiday celebrated by most Americans (March 23). It is surrounded by centuries old tradition and a feast unrivaled by any other. Chef Kyrtatas, America’s Little Greek Chef, one of the youngest chefs ever to be named Chef de Cuisine and author of MY BIG FAT GREEK FEAST (Small Potatoes Press, $15.95), has developed a Greek Easter menu for everybody. These dishes are designed to introduce the flavors of the Mediterranean to American households, shake up our Easter preparations and bring smiles to the faces of everybody at the table!
Fresh salads, delicious soup and scrumptious entrees will please even the most discerning family member or dinner guest. With tradition in mind and abundant in fresh produce and meats, Kyrtatas’ menu items can be mixed and matched, served as stand-alone items or even served as a side to your traditional Easter favorites for those die-hards who can’t pull themselves away from the spiraled ham.
