Roasted pumpkin with Greek manouri cream and olives

with a petimezi (Greek grape molasses) and lemon dressing

Happy New Year, friends!

How’s 2025 treating you so far?

The first few days of the year were relatively quiet for us, apart from my five-year-old’s scream fests. It looks like his new year resolution is that he will only be using his big voice, so whenever he says anything, he’s screaming his lungs out. My ears are constantly ringing. Help! 😂

We’ve been eating some seriously good food (lots of roast pork, potatoes and Greek pies), munching on our Vasilopita, going for long walks, visiting parks, and enjoying each other’s company, especially since my mom is visiting from Greece and we always want to spend quality time with her when she’s here.

What’s different and absolutely amazing at the start of this new year is that I get to come here, to this Newsletter, to greet all of you!

It feels so refreshing and fulfilling to have created this space to share with you all and I can’t wait to start 2025 with many delicious recipes.

Keeping up with the spirit of satisfying and flavorful eating far beyond the holidays, I believe that every day is a good day to have dishes that will bring joy and make an ordinary day feel just a little more special. This is a recipe that will do just that.

A vegetarian main dish, to have with some good bread or Greek barley rusks if you can find them, and you could also serve this as part of a bigger spread and have everyone help themselves, picking up dressed wedges of pumpkin and spoonfuls of the manouri cream to put on their plates.