A molasses graham cracker crust, vanilla cream oats, Greek yogurt and fresh peach compote. Sweet, mellow, timeless.
Greek week
July 7, 2025
After two weeks of deep, smoky mole and the earthy comfort of Peruvian spices, my palate started craving something cleaner. Brighter. Something that felt like summer.
Greek food was the obvious pivot—lemon, dill, cooling yogurt, crisp vegetables, and just enough indulgence to keep it real. This week is about freshness, clarity, and giving your palate room to breathe.
Peaches and Cream Oats
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
42 | 44 | 8 |
Lemon Dill Chicken + Preserved Lemon Rice
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
52 | 46 | 10 |
Charred chicken breast marinated in lemon, dill, and oregano—served over citrus-kissed rice, with house tzatziki and griddled fasolakia (green beans). This one hits like sunlight.
Moussaka
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
42 | 43 | 14 |
Roasted potato and eggplant layered with cinnamon-spiced beef ragù, artichoke hearts, and a silky, macro-friendly béchamel. Served with a sharp cucumber, tomato, and red onion salad dressed in red wine vinaigrette and briny olives.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.