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Future-Proofing Paradise: €35 Billion Needed to Sustain Greek Islands by 2035

                                                       Santorini The Greek islands, long celebrated as jewels of global tourism, face a critical challenge: without significant infrastructure upgrades, their appeal could falter in the coming decade. A new study by the National Bank of Greece (NBG) estimates that €35 billion in investment is required by 2035 to safeguard the islands’ competitiveness on the world stage. The report highlights urgent needs across transport, energy, water, and waste management systems , all of which are under mounting pressure from rising visitor numbers. Nearly half of all foreign tourists to Greece choose the islands, underscoring their central role in the nation’s economy. But the challenge extends beyond financing. The NBG stresses the importance of a modern governance framework to coordi...
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Crudité Vegetable Wreath with Ranch Dip

 


Ingredients

Crudité

  • 8 cups broccoli florets
  • 3 cups Brussels sprouts, trimmed
  • 2 cups green beans, trimmed
  • 1 cup sugar snap peas, strings removed
  • ½ bunch curly kale, washed
  • 2 cups cauliflower florets
  • 9 cherry tomatoes

Dip

  • 1 cup plain nonfat Greek yogurt
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried
  • 4 teaspoons white-wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper

Directions

To prepare crudité:

  1. Put a large pot of water on to boil. Set a large bowl of ice water by the stove.
  2. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well.
  3. Blanch Brussels sprouts, green beans and snap peas in the same way.

To prepare dip:

  1. Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl.
  2. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
  3. Arrange kale around the bowl, with the frilly edges on the outside.
  4. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower.
  5. Garnish with cherry tomatoes.

This recipe is a stunner with white cauliflower, red tomatoes and green broccoli, green beans, snap peas, kale and Brussels sprouts. It’s also a delicious way to start your celebration with veggies (which there are rarely enough of at parties and holidays). The homemade ranch dip, which uses nonfat Greek yogurt in place of sour cream, takes just a few minutes to make, or you can use a healthy store-bought dip. 

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