From Naples, Florida: Savor the Authentic with Old World Market

Taramosalata is a Greek style caviar spread made from the delicate roe of carp. The roe is mixed with bread crumbs or potatoes, lemon juice and olive oil. It can be used as a dip with vegetables or as a spread on crackers or bread.  Krinos Taramosalata uses roe that is naturaly cured and aged over one year. Depending on what sort of fish roe is involved, taramosalata can be white to pale pink. Krinos Taramosalata has no preservatives or artificial ingredients. If you prefer to make your own Taramosalata, here is our favorite recipe: Ingredients: 1/2 cup Tarama 2-3 boiled potatoes 1 cup olive oil 1 small onion 4-5 tablespoons fresh lemon juice, or to taste Parsley, chopped Mash the Tarama, potatoes and onion. Beat the mixture in food processor until very soft and creamy. Add the olive oil and lemon juice together very slowly while mixing. Chill the taramosalata in the refrigerator for a few hours (keep covered or the top wil

Sideritis syriaca is a herb that is used to prevent and fight the common cold. It grows in the Eastern Mediterranean, specifically the Balkans. Sideritis is known as Greek Mountain Tea, Sheperd's Tea, or Pirin Tea. The plant is found on rocky slopes at elevations over 3200 feet. The tea is a pure and natural product, and the wild-grown plants are harvested by hand. It is free of any artificial ingredients, colorings or flavorings, and is not subject to any forced or inorganic farming techniques.  It is very popular in Greece, Albania, Republic of Macedonia, Bulgaria and throughout the Eastern Mediterranean.  The ancient Greek philosopher Hippocrates, called the father of modern medicine, honored Mountain tea for its benefits to the immune and respiratory system. Traditionally, Mountain tea is used in respiratory problems, colds and flu, aiding digestion, strengthening the immune system, and calming mild anxiety. It is also used as an anti-inflammatory and t

Retsina is a Greek white wine which has been made for centuries. Its unique flavor is said to have originated from the practice of sealing wine vessels with pine resin in ancient times. The Romans began to use barrels in the 3rd century AD, removing any necessity for resin, but the flavor itself was so popular that the style is still widespread today. The Kourtaki and Lafkiotis brands of Retsina are the undisputed brand leaders in Greece and around the world. In Greece, local Retsina is produced throughout the country. There are three core regions which possess designations of origin. Τ he resin is collected during the grape harvest and it is used immediately.The proper amount of resin is added at a certain stage of fermentation, thus creating a retsina which contains all the aroma of the pinewoods, from which the resin originates. Retsina has a clear, golden color and delicate aroma of pine with a clean crisp finish. It goes well with grilled food, white meat and fi

Bulgur is an ancient grain from the Middle East high in fiber and protein, and low in fat and calories. A cup of bulgur has fewer calories, less fat, and more than twice the fiber of brown rice. Bulgur, which is less processed than couscous, is made from cracked wheat and is great in salads, pilafs, and stuffings; it also adds tasty body to soups. Plus, its quick cooking time and mild flavor make it ideal for those new to whole grain cooking. Its ability to fill you up with few calories is great for weight-loss dieters.  Red lentils also contain a significant amount of  fiber. They help to lower cholesterol, manage blood-sugar disorders and provide vitamins, minerals and protein, with virtually no fat and very low calories. Ingredients: 1/2 cup red lentils 2 tbsp olive oil 1 large onion peeled and finely chopped 3 garlic cloves, peeled and minced  1 tbsp tomato paste 4 cups vegetable broth 1 cup water 1/2 cup bulgur 1tsp sweet paprika 1-2 tbsp thick yogurt