Spanakorizo (Braised Spinach and Rice)

A beloved Greek take on spinach and rice - a little truly goes a long way. Greek Americans have earned a dubious repuation for being meat eaters and one notable movie has done much to further this myth. In reality, vegetarian meals are at the center of Greek cuisine. Many of my memoriable Greek food experiences center around meatless dishes. This was the vegeterian staple of my childhood and fostered my dislike of spinach. My mother used long grain rice which takes long to cook and considering the rice and spinach were cooked together the spinach was mushy by the time the rice cooked. Only during a recent trip to Greece did I experience a version with short grain rice closer to arborio in texture, then finally did the dish really shine.

My take on this classic dish trades rice for orzo and cooks each element seperatley ensuring the spinach retains some texture. I am trying to convince my mom to guest blog her version as well as other vegeterian Greek dishes. Enjoy!

Spanakorizo
Serves 2 as a side

1 cup orzo
1 cup water
1 cup tomato sauce
2 cups chopped curly spinch
2 tablespoons olive oil
1 small yellow or sweet onion, grated
1 scallion, chooped
1 teaspoon dried dill
1/2 lemon
1/2 tablespoon black pepper
1/2 tablespoon kosher salt

In a heavy bottom pot bring to a boil the water and tomato sauce. Add 1/2 tablespoon of salt and the orzo. Cook according to packet instructions and drain if necessary.

Meanwhile, heat olive oil in a large pot. Add grated onion, dill, scallions and pepper. Cook until fragrant, about 2-3 minutes. Over medium high heat add the spinach. Mix well and cover pot. Allow spinach to wilt about 5-6 minutes. Remove from heat.

Plate orzo and top with spinach mixutre. Squeeze a bit of lemon juice and salt to taste. Serve warm.

Zucchini Lasagna Rolls

It is fitting the last day post of July encompass elements that transition perfectly in to August. While the zucchini are plentiful in my parents garden mine have yet to really sprout. The age old question of what to do with a lot o zucchini plagues most gardeners. My approach is simple use zucchini in place of pasta. The combination of fresh ricotta, ribbons of zucchini and a fresh tomato sauce is fabulous, simple and uses up a lot of zucchini. I baked a batch and froze a second for the miserable winter months when fresh garden vegetables are the further things from reality. The filling can easily be adjusted some other items I considered was sauteed mushrooms, pancetta, feta or spinach.

Zucchini Lasagna Rolls

Serves 4-5

1 large zucchini, sliced in 1/8 inch ribbons (about 10 slices)
2 cups fresh ricotta cheese
1/2 cup grated fontina
1/4 cup grated Parmesan
1 shallot, minced
1 clove garlic, minced
2 tablespoons flat leaf parsley
1 tablespoon kosher salt
1 tablespoon black pepper
1/2 tablespoon olive oil
1 cup basic tomato sauce

Bring a large pot of water to a boil. Carefully add zucchini ribbons and boil for a minute or two until zucchini softens. Remove zucchini pieces and place on paper towels to drain.

In a small saucepan heat the olive oil, add the shallot and garlic. Cook for a few minutes until soft and fragrant.

In a large bowl combine the ricotta, fontina, shallots, garlic. Mix in the parsley, salt and pepper.

Place 2 tablespoons ricotta filling on end of the zucchini closest to you. Roll and place on a baking sheet. Repeat and top with Parmesan then tomato sauce.

Bake for 25-30 minutes. Serve warm.

Feta Pita Pizza

So simple, yet so good. I am almost ashamed to admit there is barely any cooking involved in this recipe. It came together in about 15 minutes. While I opted to make on an indoor grill, this pizza would be perfect for outdoor grilling.

Inspiration for the pita pizza's came from Big City Cooking. The idea of using flat break pita's is fabulous and you could use a variety of toppings. Enjoy!

Feta Pita Pizza

Inspired from Big City Cooking

Serves 2

2 flat bread style pita's

1 large sweet onion, sliced

1/2 cup crumbled feta

2 tablespoons kalamata olives, pitted and chopped

2 roma tomatoes, sliced

1/2 tablespoon Greek oregano

1 tablespoon olive oil

Heat olive oil in a heavy pot pan. When oil is warm add onions. Cook over medium low heat for 15-20 minutes. Place pita's on warmed grill. Top with feta, onions, tomatoes and olives. Top with oregano. Cook for an additional 5 minutes until feta is slightly melted. Serve warm.

Toasted Orzo with Roasted Garden Vegetables

It took a bit of time to think of an appropriate title for this dish because it is complex in flavor, yet so easy to make. The key flavor is centered around summer vegetables that please so many like me, who suffer through snowy and long winters.

My family requests this dish for summer functions because it can be served warm or cold. What distinguishes this dish from your typical orzo pilaf or salad, is toasting the orzo. Such an approach not only brings a contrast of color, but enhances the flavor of the pasta.
As for the vegetables, the simpler the better. Once again, you do not have to do much to fresh ingredients. The dressing focuses on lemon, which complements the richness of the pasta and roasted vegetables.


Toasted Orzo with Roasted Garden Vegetables
Serves 4-6

For the orzo:
1 16 oz. box orzo
4 tablespoons extra virgin olive oil, divided
5-6 cups water
3-4 zucchini, sliced thin
2 medium sized Italian eggplant, quartered then sliced
2-3 yellow summer squash, sliced thin
3 Roma tomatoes, sliced
2 tablespoon kosher salt, divided
1 tablespoon black pepper

For the dressing:
2 shallots, minced
juice of one lemon
3 tablespoons extra-virgin olive oil
1/4 cup Kefalotyri or Roman cheese, grated
1/4 cup chopped flat leaf parsley, chopped

Pre-heat oven to 425 degrees. In a large bowl, toss the vegetables with 2 tablespoons olive oil, salt and pepper. Place seasoned vegetables on a half sheet pan lined with parchment paper. Bake for 30 minutes until golden brown.

While vegetables are roasting, heat 2 tablespoons of olive oil in a heavy bottom 6 qt. pot. Over medium heat toast half the box of orzo, stirring frequently for about 5-10 minutes until golden brown. Be careful not to burn. Remove pot from the heat. Allow to cool for about 5 minutes. Add the remaining untoasted orzo and water. Bring to boil. Season with 1 tablespoon salt. Cook for 10 minutes until water is absorbed and orzo just tender.

Combine the orzo and roasted vegetables. Mix the shallots, lemon juice, olive oil, cheese and parsley. Toss the orzo mixture with the dressing. Serve warm at room temperature or cold.

Roasted Eggplant Pasta Salad

Eggplant gets a bad rap. Draped with a ton of cheese and dripping in batter is the most popular American rendition of Eggplant Parmesan. However, the true flavor of eggplant is masked under these heavy ingredients. This dish focuses on the smoky flavor of the smaller Italian variety and adds a nice element to a typical pasta salad. This recipe requires little preparation and delivers on flavor. Tossed with a little olive oil, salt, and pepper, the eggplant was roasted in a sheet pan on the outdoor grill. While I normally opt for homemade dressing, this time I used Newman's Own Balsamic, which of all the store bought dressings tastes quite fresh.

Roasted Eggplant Pasta Salad
Serves 6

1 lb box of Rigatoni
2 small Italian eggplant's, chopped into 1/2 in. pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 springs green onion, chopped
2 roma tomatoes seeded and chopped
1/2 cup grated mozzarella cheese
3/4 cup Newman's Own Balsamic Vinaigrette Dressing




Cook pasta according to package instructions. Toss eggplant pieces with olive oil, salt and pepper. Place eggplant pieces on half a sheet pan and place on hot grill. Roast for about 15 minutes until eggplant pieces are golden. Let pieces cool. In a large bowl toss the pasta, eggplant pieces, tomato and green onion. Pour in the dressing and mix well. Chill in the fridge until ready to serve.

Lemon Braised Spinach with Pine Nuts

I have always wanted to ask Popeye "Are you smoking crack?". Clearly only someone on drugs could enjoy spinach that much. It's the same question I posed to my husband when early on in the relationship he revealed that spinach was one of his favorite foods. He warned my lack of love for spinach could be deal breaker. Since then I have come a long way. However to move forward one needs to look back. Maybe it was the smell or texture there was something that I just didn't dig about spinach leaves and certainly wasn't a lack of exposure as it is difficult to avoid spinach growing up Greek. My mother's spanakorizo (spinach and rice) is one of her most requested dish. Now a few years have based since I questioned my husbands "drug" problem and luckily he realized both spinach and I could coexist.

My spinach frown has been turned upside down thanks in part to this dish. Spinach tastes so much better topped with lemon with a side of crusty bread and feta. The beauty of this dish is the utter simplicty in cooking witout adding more liquid as spinach has enough or cooking for a long period of time. Both spinach fans and novice will be pleased . Oh and I love the watery, lemony goodness in this pic. It's perfect for dipping bread.

Braised Spinach with Pine Nuts
Serves 2

1 16 oz. bag of curly spinach, washed and stems removed
1 small onion, grated
1 clove garlic, minced
1 green onion, chopped
2 tablespoons extra virgin olive oil
juice of 1/2 lemon
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried dill (fresh if you have it)

Heat olive oil in a large pot. Add grated onion and garlic. Cook until fragrant, about 2-3 minutes. Over medium high heat add the spinach. Mix well and cover pot. Allow spinach to wilt about 5-6 minutes. Remove from heat. Stir in lemon juice, salt, pepper and dill. Serve warm.

Fresh Corn and Black Bean Salad

Summer salads can be so very refreshing but often too filling. This salad is truly light, colorful, easy and was inspired by a trip to a local market. Nino Salvaggio is one my favorite places. One could visit Nino's each day for at least a month and still not try the in house pre-made items from four different chicken salads to panzanella the options seem endless. Their corn salad mixed with zesty Italian and creamy French dressing focuses solely on the corn and is a lifesaver and was the inspiration for this dish.

Fresh corn doesn't need a whole lot of doctoring so I omitted the pre-made dressings and opted for a more simple vinaigrette. I further added the black beans which bring a texture contrast to the crunchy corn and red pepper. I will make this again and may substitute black eyed peas and use grilled corn. Thank God summer has finally arrived!

Fresh Corn and Black Bean Salad
Inspired by Nino Salvaggio
Servings: 2 Main Dishes or 4 Sides Dishes

2 ears of corn, cooked and cut off the cob
1 small red pepper, finely chopped
2 green onions, chopped
2 cups drained canned black beans
1/2 cup olive oil
juice of half a lime
1/2 tablespoon kosher salt
dash of cayenne pepper

Combine olive oil, lime juice, salt and cayenne. In a large bowl mix the corn, red pepper, green onion and black beans. Dress with the vinaigrette and serve at room temperature.

Savory Puff Pastry Heaven

Puff pastry is our friend so don't wait for company or a frou-frou party for an excuse to make these taty tarts. Elegant, easy-to-use and above all versatile it instantly elevates any ingredient. Earlier this year I made Ina Garten's tomato goat cheese tarts and was smitten at first bite. Today, I put together spring flavors and pantry staples. Served with a simple salad this made a perfect lunch.

The first approach uses rectangular puff pieces covered with sauteed beer mushrooms and Parmesan. The second uses Neufatchel with fresh herbs topped with two asparagus springs.

Mushroom Tart
Servings: 3 tarts

1 piece of puff pastry, defrosted, cut in thirds, lengthwise
Parchment paper
1 lb. button mushrooms, stemmed and diced
1/2 cup ale beer
1 large shallot, minced
1 teaspooon salt
1 teaspoon black pepper
3 tablespoons grated parmesan cheese
2 tablespoons butter

Pre-heat oven to 375 degrees. In a large pan heat the butter. Add minced shallot cook until fragrant. Add mushrooms, salt and pepper. Cook on medium heat until mushroom are golden about 15 minutes. Deglaze with the beer. Meanwhile using a sharp knife draw a 1/4 inch border on each puff pastry piece. Take a few large spoonfuls of the mushroom mixture and place inside the puff pastry border. Top each rectangle with 1 tablespoon Parmesan. Bake for 15-20 minutes until golden and puffy.

Asparagus Neufatchel Tart
Servings: 9 tarts

1 piece of puff pastry defrosted cut into 3x3 squares
Parchment paper
18 stalks of asparagus, ends trimmed
4 oz. neufatchel, room temperature
1/2 tablespoon thyme
1 tablespoon parsley
1 teaspoon rosemary
pinch of salt and pepper

Pre heat oven to 375 degrees. In a small bowl, combine neufatchel and herbs. Smear 1 about 1 tablespoon of the cheese on each puff pastry piece. Top with 2 stalks of asparagus. Season with salt and pepper. Bake for 20 minutes.

Roasted Michigan Asparagus with Two Dipping Sauces

In season asparagus roasted with simple seasoning is one of my favorites. It often appears as a side dish on our dinner table. I decided to make two different dipping sauces as I found beautiful locally grown asparagus. Both sauces played on traditional acidic pairings. The first highlighted the sweetness of balsamic vinegar and the second the tartness of lemon. While both were really good, I preferred the lemon vinaigrette.

Roasted Asparagus with Dipping Sauces

2 Servings

1 stalk asparagus cleaned with ends trimmed

Balsamic Honey Reduction

1/3 cup balsamic vinegar

1/2 tablespoon good honey

pinch of salt and pepper

Lemon Vinaigrette

1/2 cup of the best olive oil you have

juice of half a lemon

few pinches of minced parsley

Pre-heat oven to 425 degrees. Place asparagus on baking sheet and roast for 15 minutes for thicker stalks or 10 minutes for thinner stalks. Meanwhile, over medium-low heat, heat and simmer the balsamic vinaigrette until it becomes syrupy. Add honey, salt, pepper and keep warm until ready to serve. For the vinaigrette, place olive oil in bowl and beat in lemon juice until emulsified. Add parsley, salt and pepper.

Creamy Buttermilk Coleslaw

The first time I consumed coleslaw was freshman year in college. Such a dish was never in the rotation at Greek family picnics, because my mother never cooked with or had mayonnaise in the house. Although I wouldn't be classified as a mayo fan, I have acquired a taste for coleslaw. A local chicken and ribs place, Chicken Shack, has my current favorite and it dawned on me to try to make a homemade version.

I searched far and wide for a recipe and found the range and variety a bit overwhelming. I was looking for something slightly sweet with a little tang. I stumbled across a coleslaw recipe on a beautifully photographed, well written site, The Way the Cookie Crumbles, which adapted a version from Cook's Illustrated, a tried and test publication that is efficient in testing recipes and techniques. The ingredient list was straight forward and used a small amount of mayo which was a plus- this recipe was a keeper.

I deviated from the recipe and grated the cabbage with a box grater, because I wanted the texture to be similar to the Chicken Shack version. The results were great because the cabbage was crisp- not soggy, the parsley brought freshness and the mayo was not the star. This recipe satisfies my coleslaw cravings!!

Creamy Buttermilk Coleslaw
Cook's Illustrated July 2002
As Seen On: The Way the Cookie Crumbles
Serves 4

1 pound cabbage (about ½ medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot, shredded on box grater
½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
½ teaspoon cider vinegar
½ teaspoon granulated sugar
¼ teaspoon Dijon mustard
1/8 teaspoon ground black pepper


1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

Scallop and Asparagus Lemon Spaghetti

If I had access to super fresh affordable seafood, I would likely integrate some element from the sea in every dish I consumed. In the Detroit area, one has to search to find fresh and reasonable seafood. I never understood why markets in the the "Great Lakes State" sold overpriced and old fish. Such actions are a disservice to the fishing industry in this great state.

I found a market, Papa Joe's, that supplies the freshest seafood in town. What I like best about Papa Joe's, is that they know their stuff and humor my quest to find only the best at the right price. I never buy seafood without first smelling the product, and they do not blink when I ask to see and smell my selection. There are so many ways to spruce the color of a fish, but it is difficult to mask the odor of old fish. However, this market has some of the highest prices in town, but they often have sales and is one of the only places that does not only put their "old" stuff on sale. This special this week involved one of my favorite ingredients- sea scallops. At $14.99 per lb as opposed to the normal $20-24 per lb, it is still quite expensive, but very much worth it.

When it comes to cooking seafood the more simple the approach- the better. Good stuff does not take a lot of work. Usually I just sear the scallops and serve either over lettuce or rice. In this case, I had some lovely asparagus and I was craving pasta. I really enjoyed the white wine/lemon/shallot sauce. The sauce held the dish together and complemented the buttery scallops. The roasted asparagus gave the dish a smokey flavor. I was afraid that the asparagus may over power the delicate scallop flavor. Nevertheless, I was surprised that the asparagus brought out the scallop flavor. My husband commented that a few red pepper flakes would have added some needed heat. This dish is definitely a keeper.

Scallop and Asparagus Lemon Spaghetti

Generously Serves 4

1 lb. fresh sea scallops

1 16 oz. box of spaghetti

2 shallots finely chopped

1 bunch asparagus, cleaned and cut in to thirds

Juice of 1 lemon

2 tablespoons butter, divided

1/2 cup dry white wine

1/2 tablespoon olive oil

Salt and pepper to season

Preheat oven to 400 degrees F. Place asparagus on sheet pan. Drizzle with olive oil and roast for 10-15 min. Meanwhile, cook pasta according to package directions, drain and set aside. Slice scallops horizontally, wash and pat dry. Heat 1 tablespoon butter in a large skillet. Season scallops with salt and pepper. Add half the scallops and cook for about 2 minutes on each side. Do not overcrowd the pan. Cook remaining scallops. Keep slightly warm. In pan used to sear scallops, add 1 tablespoon butter. Add shallots and cook until slightly soften a few minutes. Add wine and lemon juice. Cook until sauce reduces by half. Check the seasoning. Toss pasta and asparagus. Top with scallops and wine sauce.

BB: Asian Chicken Salad

Asian Chicken Salad is a nice spin on the more traditional mayo-based chicken salad. I really wanted to love this dish, but I found it was a bit heavy on peanut butter. The inclusion of fresh red pepper and roasted asparagus (as opposed to blanched asparagus) somewhat saved this dish, because it provided a much needed crunch. I halved this recipe and it still made a good amount. I will try this again with maybe just a small amount of peanut butter to keep the dressing together as well as black sesame seeds for some color contrast. Many thanks to McKenzie of Kenzie’s Kitchen for the selection. Please be sure to visit her blog for the recipe which is can be found, Barefoot Contessa Parties on page 98.

I have been a member of Barefoot Bloggers for a few months now and I have so much cooking through some wonderful recipes many of which I normally wouldn't try!

Pea and Parmesan Risotto

Risotto was once reserved only for special occasions at a favorite restaurant that has since closed. I figured I can't wait for dinning out to experience this truly amazing dish. The texture of risotto is a distinct as the cooking process and while it takes a bit effort the results and variations are indescribable and limitless.

1/2 8 oz. bag of frozen sweet peas
4 - 5 cups chicken broth
2 tablespoons butter
1-2 shallots finely chopped
1 cup Arborio rice
1/4 cup white wine at room temperature
1/4 cup grated Parmesan cheese
salt to taste


Pea and Parmesan Risotto
Adapted from Gourmet
Serves 4 as a side

Cook peas according to package directions. In a sauce pan heat chicken stock. Melt butter in large saute pan. Cook shallots for a few minutes over low to medium heat until translucent. Add rice and cook for 8 minutes ensuring rice does not brown or burn. Add room temperature or warm wine, cook for an additional minute until liquid is absorbed. Add 1/2 cup of the warm chicken broth and stir constantly until most of the broth is absorbed. Continue adding 1/2 cups or broth and stir constantly until the rice is tender and creamy about 20-25 minutes. Take the pan off the heat, stir in parmesan and peas add salt if needed. Serve pipping hot.

Tortellini Fontina Salad

I have no business making a cold pasta salad during the month of March in Michigan. I am begging for the weather Gods to dump lots of snow and ice. Regardless it's been a long and ridiculous winter. Yes I am a grown woman and consciously elected to live in a cold state but this winter was just too much. This is a relatively basic salad that could use whatever green vegetables one has on hand. Peas are my favorite and call out spring. To save time one could use a bottled dressing but I think homemade allows you to control the vinegar or acid. Store bought dressings usually are to white vinegary for me.

Tortellini:

1 16 oz. package of tri-colored tortellini cooked per package instructions

1/2 pint of cherry tomatoes

1 cup frozen peas cooked and cooled

1/4 fontina cubed

1/4 cubed grated parmesan

1/2 tablespoon olive oil

salt and pepper

Dressing or sustitute 2 cups of bottled Italian Dressing:

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon shallots

pinch of red pepper flakes

Prepare tortellini per package instructions. Meanwhile heat 1/2 tablespoon olive oil in saute pan, add tomatoes season with salt and pepper and cook for a few minutes until tomatoes brown slightly. Heat peas per package instructions and drain well. Cube the fontina, grate the Parmesan. Drain tortellini and rinse with cold water. Ensure all water is removed. Combine pasta, tomatoes, peas and cheeses. For the vinaigrette, combine olive oil and vinegar add the shallots. Mix the pasta mixture with the vinaigrette. Allow to cool at room temperature and refrigerate overnight.

Zucchini Cakes with Citrus Yogurt

No one is perfect and this is certainly the case of my ability to meal plan. Sometimes things just don not turn out as planned. I had a great number of Zucchini I need to use and my go to dish for this ingredient was out for this week. My mom told me of a recipe kolokeftetheis, basically at zucchini meatball. Of course Helen's (my mom) version called for either feta or myzethra and since I have neither (cut me some slack, we go through the stuff like candy) I used parmesan. I was not very motivated to make this but was very pleased with the outcome. I like the texture and flavor and the yogurt with zest was excellent. I will certainly make this again especially in summer when zucchini is plentiful.

For the Fritters:

5-6 medium zucchini

1 large egg

2 tablespoons minced italian parsley

1 tablespoon minced fresh dill

1/2 tablespoon minced fresh thyme

3 tablespoons minced shallot

1/4 cup grated parmesan

1/4 dried bread crumbs

Enough olive oil to pan fry these babies

Salt and pepper

Grate zucchini and please in a mesh strainer, place over a bowl. Add a few pinches of salt and let the zucchini hang out for about an hour. Using a piece of plastic wrap, press down and remove as much water as possible. Meanwhile, combine the parsley, dill, thyme, shallots, parmesan and bread crumbs. Once the zucchini feel most dry combine with the other items and combine with the egg. Heat the olive oil in a shallow saute pan. Form mixture into small cakes and saute until golden brown about 2-3 minutes on each side. Serve with citrus yogurt.

For the Citrus Yogurt:

1 cup Fage or any Greek style yogurt

Zest of one small lemon

Zest of one small orange

Pinch of kosher salt

Gently mix all ingredients and serve with zucchini fritters

Lemon Braised Beef Short Ribs

Each miserable winter season I become mildly obsessed with one comforting ingredient, last year was macaroni and cheese, the prior year roasted chicken, this year beef short ribs. Mind you my waiste line pays for these "obsessions" but at least I stimulate the economy with the need to acquire new pants, Banana Republic should send me a thank you card. For Christians, the Lenten season is upon us and this is a time of fast and sacrifice thus it's time to throw in my short rib obsession. I hope next year I can hold on to something like spinach...

Most recipes involving beef short ribs either take an Asian approach or a red wine braise. While both are very good and satisfying, I wanted to try something that combined my love of citrus with this wonderfully fatty and flavorful cut of meat. I enjoyed this version but think a good red wine braise is the best fit for short ribs.

2 lbs. beef short ribs cross cut
1/4 olive oil
2 tablespoons black pepper
2 tablespoons kosher salt
1 small onion chopped
2 carrots chopped
1 tablespoon chopped thyme
4 springs of thyme
2 bay leaves
1/2 cup dry white wine
1 cup freshly squeezed lemon juice
1/2 cold water


Directions
-Rinse ribs and remove from the fridge at least and hour before cooking. Season with pepper and chopped thyme, add salt prior to searing.
-Pre-heat oven to 325 degrees.
-Heat olive in heavy bottomed vessel that holds at least 6 qt. In small batches sear the ribs on each side and remove from pot.
-Add carrots, onions, celery, thyme springs, bay leaf cook over medium heat for 10 minutes until softened.
-Deglaze veggies with white wine
-Add lemon juice and water, bring to a rolling boil, add short ribs cover with tight fitting lid and place in oven for 2 1/2 to 3 hours.
-Ribs at this point should fall off the bone and serve

Seared Pork Tenderloin Medallions

Pork tenderloin has less fat then boneless skinless chicken breast or at least that is what I am told and choose to believe. This cut of pork is very tender and often does not have such a porky flavor. There really is no need to marinade other than I really like giving an extra layer of flavor. This dish is good with out doing anything more than seasoning, searing and serving but I had extra herbs and figured might as well but them to good use. Enjoy.

Ingredients

1 tenderloin of pork about 1lb, rinsed and cut into 1/2 medallions

1 tablespoon olive oil

Marinade:

1/4 cup olive oil

3 tablespoons lemon juice

3 tablespoons dry white wine

1 spring thyme

1 spring rosemary

2 cloves of garlic smashed

White Wine Shallot Sauce:

1/2 cup dry white wine

3/4 cup low sodium chicken broth

2-3 tablespoons minced shallots or sweet onion

1 tablespoon unsalted butter

Salt and pepper

1.) Combine marinade ingredients, mix well and add medallions, store in fridge for a few hours or overnight.

2.) Remove pork about 12-20 minutes prior to cooking.

3.) Heat olive oil in heavy bottomed pan and sear medallions in batches about 2-3 minutes per side. Set aside.

4.) Remove pan from the heat and add shallots.

5.) Return pan to medium heat and add wine scrapping up the brown stuff.

6.) Add chicken broth and cook for 10 minutes.

7.) Remove from heat add butter and mix until melted. Check seasoning add salt and pepper if needed. Add medallions and serve over rice or veggies.

Eggplant Mushroom Stacks

The key to a good recipe is an imagination. Eggplant in my humble opinion is something that requires a great deal of imagination and seasoning to boot. It is often misunderstood and not cooked very well either too greasy in eggplant parmesan or too bitter for consumption in a salad. My typical approach is a quick pan fry sans flour and egg and a simple sauce. Compound eggplant with mushrooms, spinach, grape tomatoes and fresh mozzarella you create nothing earth shattering just a really good, satisfying, healthy and easy meal and at the end of the day, throw imagination out the window and give me something good. p.s. note there is always feta and a piece of bread on the side.

2 hearty servings
Ingredients:
1 large eggplant washed and sliced in 1/2 in. portions
1/2 white button mushrooms
handful of cherry or grape tomatoes
2 cups fresh spinach
1/2 lb. fresh mozzarella cheese
2 tablespoons olive oil
1 tsp. kosher salt
1 tsp. cracked black pepper
Indoor grill or grated cast iron pan



Directions:
Brush eggplant slices with 1 tablespoon olive oil and half of the salt and pepper and set aside. Meanwhile heat saute pan and add cleaned and sliced mushrooms and sliced tomatoes, season with remaining salt. Cook spinach in 1/4 cup water and drain well. Cook until slightly brown. Heat grill and place seasoned eggplant slices, cook for 7-10 minutes turning once. Stack mushroom tomato mixture then spinach, top with mozzarella and heat until cheese melts

Lentil Smoked Sausage Soup

My mother makes a Greek style lentil soup called "fakyes" which I truly love on a cold winters day. I am an avid viewer of Food Network and was truly inspired to try something different with lentils. This recipe is from Ina Garten of the Barefoot Contessa show. The true key to a successful soup is home make chicken stock. Adjustments noted. I must some my mom's tried and tested old -world fakyes still are the greatest thing ever.

Lentil Sausage Soup Recipe
Ina Garten, http://www.foodnetwork.com/recipes/ina-garten/lentil-sausage-soup-recipe/index.html


Ingredients
1 pound French green lentils (recommended: du Puy) Used non-French
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks) Omitted
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin Omitted added Bay Leaf instead
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick Used Dearborn Smoke Sausage
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan

Chicken Cutlet, Warm Lemon Potato Salad and Araka (Greek Peas)

A quick weeknight meal, had a ton of dill and parsley and this was a good way to use up extra herbs.

Chicken Cutlet

2 6 oz. boneless skinless chicken breasts washed and filleted in half.

2 tbls. olive oil

1 small bun of white bread pulsed in food processor

1 tbls. chopped parsley

1 teaspoon lemon zest

salt and pepper

1.) Pulse bread in food processor, add parsley and lemon zest

2.) Heat olive oil in pan

3.) Lightly coat chicken with bread mixture and add to hot pan

4.) Cook on medium heat for 5 minutes on each side

5.) Transfer to platter and let rest prior to serving.

Warm Lemon Potato Salad

5-6 medium sized russet or yukon gold potatoes

3 tbls. parsley

3 tbls. dill

1/4 cup of minced shallots (sauteed in oil is best)

Freshly ground pepper and salt

Juice of 1 small lemon

1 tbls. olive oil

Boil peeled potatoes until tender in salted water.

Cut cooked potatoes in 4th's.

Add herbs, lemon juice, olive oil and season with salt and pepper.

While warm, add herbs, lemon juice.

Araka (Greek Style-Peas)

Easy, healthy and fast

1 8oz. bag of frozen peas

1/2 grated onion

2 tbls. tomato paste

1 tbls. olive oil

1/4 cup of water

1/2 tbls. fresh dill

salt and pepper

Heat olive oil in saucepan add onion and cook for 1 minute until onion softens

Mix in tomato paste and cook for 2-3 minutes until paste starts to soften.

Add water and mix well

Add peas, dill salt and pepper and cook for 5 minutes until peas are cooked to taste.