Baba ghannuj – eggplant appetizer

Ingredients

1 large eggplant
1 clove garlic; crushed
1 tsp salt
1/4 cup tahini; sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges

1 parsley
1 olive oil

How to prepare

Set oven to 375f. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal.

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Green beans braised with mint & potatoes

Ingredients

3 tbsp olive oil & margarine, mixed
1 cup tomato juice or sauce
1 lb fresh green beans – trimmed, cut
1 tbsp chopped fresh parsley, opt.
2 med potatoes; peeled
salt & freshly ground pepper
chopped fresh mint

How to prepare

Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tbsp chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese.

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

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Greek- asparagus with olive oil and tomato

Ingredients

1 1/2 lb asparagus; cleaned
1/2 cup olive oil
2 garlic clove; chopped fine
1 onion, medium; chopped
1/4 cup italian parsley -chopped
1 cup tomato, very ripe; chopped
1/4 cup dry white wine

Black pepper; freshly ground
salt

How to prepare

Heat a 3-quart heavy stainless-steel or porcelain-lined stove-top casserole and add the olive oil. Saut

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Spinach pesto

Ingredients

2 medium garlic cloves, pressed
1 1/4 cup fresh basil (1 medium bunch)
1 cup fresh spinach, thoroughly washed
1/4 cup fresh parsley
3 tbsp pine nuts
1/2 cup olive oil
1/4 tsp ground black pepper

Optional: 1/2 cup freshly grated parmesan cheese

How to prepare

In a food processor fitted with the metal blade, process the garlic cloves until pureed. Add the basil, spinach and parsley, and process until finely chopped. Add the pine nuts; finely chop. W/the motor running, slowly pour in the olive oil in a fine stream and process until the oil is absorbed. Add the pepper and process five seconds. If using parmesan, add it just before serving and process until well blended. Taste for seasoning. Makes 1 to 1 1/2 cups.

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CHICKEN AND SALSA VERDE PANINI

Ingredients

7 Green olives – coarsely Chopped small
Garlic clove – peeled and Coarsely chopped
2 tablespoons Drained capers
Grated zest (yellow part of Peel) of 1 lemon
3 tablespoons Olive oil
4 tablespoons Lemon juice
Pinch salt
Freshly ground black pepper To taste
2 Skinless – boneless roasted Chicken breast halves Thinly sliced
4 Round or oblong sandwich
Rolls – split in halves

How to prepare

1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.)

2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve

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Greek pizza w/ feta and pancetta

Ingredients

1 pizza dough
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
1/2 red onion, cut into strips
Olive oil or cooking spray
1 cup feta cheese, crumbled
10-15 greek olives, cut into halves
2 sm roma tomatoes, diced
3 strips bacon or pancetta, crumbled
1/2 tsp oregano
1 tsp crushed red pepper

How to prepare

Add the peppers and onion to 1 1/2 tsp olive oil or spray the skillet with two coatings of cooking spray. Using low heat, saut

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