Wow what a crazy week it was last week! We launched our very first ecookbook and what a rush that was — to work on something for months and have it finally shared with the world is a thrill. Not an easy task but hey, who ever said that a work of art was easy 😉 We have already had such great feedback from readers and fans of Lemon & Olives. It is so heartwarming and we are so happy that you have taken the time to read and cook along with us.
So it’s one thing to say it took a long time and that we are proud of it and whatnot, but what really went into this cookbook of ours? Well it took hours upon hours of recipe testing, cooking and eating (Mmmmm, the best part!). All this was was done over the past two years! When we started Lemon & Olives in 2013 we didn’t quite know where we were headed, we just knew that we wanted to cook great Greek and Greek inspired dishes and share them online. While we made mistakes along the way, we learned a lot about what it means to really get yours hands dirty in the kitchen while at the same time getting out of your comfort zone. How a phyllo triangle could fall flat, how noodles could be overcooked, why mixing certain ingredients really didn’t taste good, and so on. It was during this process that the real testing took place.
On top of that, we had some editing to get through to make sure that everything was easy to read and that the recipes were easy to follow. That was a task and we didn’t sub out. Maybe in the future, but for now we are still doing all of the leg work, and we are very proud of that; however, there’s still more to offer. We will be putting out a second edition of our eCookbook where we will have more updates, meal plans, shopping lists, etc.,. We know that everything we do is a work in progress and we look forward to what’s next in our food blogging journey.
We want to stop and send out another ‘thank you’ for following along. We know that there are a ton of food blogs out there and we are glad everyday that you stop by to read ours.
Now that we’ve covered the eCookbook, let’s move on to our new Greek recipe, Ladolemono (λαδολέμονο). You may be asking, what’s so special about a salad dressing? Well, let’s just say…everything! So often I see those around me grabbing ranch, thousand island, etc. But my healthy friends and family members always go for the much healthier olive oil and vinegar options out there. Not to mention, in Mediterranean countries, olive oil is the dressing of choice. Nothing is more simple than some lettuce, veggies, and a light splash of olive oil for a refreshing summer salad. With this Greek version, we add some herbs and lemon to give it more of a robust flavor. However, feel free to alter the herbs to ones you like and that you happen to have on hand. As you’ll see it’s an extremely easy salad dressing to make.
Kenton & Jane
- 1/2 cup Greek olive oil*
- 1/4 cup fresh lemon juice
- 1 teaspoon oregano
- 1/2 teaspoon chopped coriander, cilantro
- 1/4 teaspoon coarse salt, to taste
- 1/4 teaspoon pepper, to taste
- Add the olive oil to a bowl.
- Add in remaining ingredients.
- Mix and taste to adjust seasoning.
- Drizzle over salad and enjoy!
*The quality of olive oil will effect the taste.
Nutrition Information:Yield: 3 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g