SAUTEED GREENS

 SAUTEED GREENS

INGREDIENTS: 3 tbs butter, 3 tbs olive oil, 8 cloves garlic, 1 white onion, 2 cups chopped bok choy, 3 cups kale, 3 cups baby spinach, 1 tsp salt, 2 tsp crushed red pepper

Chop the garlic and onion and sauté in the butter and oil until soft. Add everything else and continue stirring until desired softness

RED WINE & TARRAGON SAUCE FOR STEAK

 RED WINE & TARRAGON SAUCE FOR STEAK

INGREDIENTS: 8 cloves garlic, 1/2 red onion, 2 tbs butter, 2 tbs olive oil, 1 cup beef broth, 1 cup red wine, 1/2 tsp salt, 1 tsp black pepper, 3 tbs fresh tarragon

Chop the garlic and onion and sauté in the butter and oil until soft. Add everything else and simmer for at least half hour. 

BROCCOLI STUFFED SHROOMS

 BROCCOLI STUFFED SHROOMS

INGREDIENTS: 8-10 large mushrooms, 2 cups broccoli, 1 onion, 6 cloves of garlic, 4 tbs olive oil, 1/4 cup each fresh lemon juice, water, grated parmesan cheese and gluten free Italian bread crumbs, 1 tsp black pepper.

Hallow out the shrooms. Put the garlic, onion and broccoli in a food processor until the pieces are small. Cook the broccoli mix in the olive oil until veggies are soft and turn off your skillet. Add the rest of the ingredients to the pan and mix thoroughly. Taste it. If it is moist and flavorful, sprinkle a pretty red seasoning on top and bake for 20 minutes at 350. After they are baked, broil them for 2-5 minutes to get brown on top. 

CRAB CAKES - BAKED, MOIST & GLUTEN FREE

 CRAB CAKES - BAKED, MOIST & GLUTEN FREE

INGREDIENTS: 1 shallot, 1 celery, 1/4 red bell pepper, 1 pound lump crab, 3 tbs mayonnaise, 1 tbs each dijon, Worcestershire, cedar plank salmon seasoning mix (or old bay),  1 tbs black pepper, 3 tbs fresh parsley, 1/2 cup gluten free bread crumbs, 2 eggs, 2 tbs red hot, 

SAUCE: Sriracha & Mayo (mix to your desired spice tolerance!)

Chop the shallot, celery, pepper and parsley into small pieces. Mix everything together with your hands - it works better that way. Preheat oven to 450. Line a cookie sheet with parchment paper and spray with cooking spray. Roll the mix into balls. I cooked mine for 30 minutes and carefully turned half way through.

They were a huge hit and I can't wait to make them again!

GREEK GRAPE LEAVES

 GREEK GRAPE LEAVES

INGREDIENTS: 1 pound ground lamb, 1 cup cooked rice, 1/2 cup olive oil, 2 onions minced, 1/2 cup lemon juice, 1 tsp dill, 1 cup fresh parsley, 1 tsp salt and pepper, 1 tbs allspice, 1 tbs cumin

1 jar grape leaves rinsed

Mix everything together. Put a small amount of the mix in the center of a leaf. Tuck in the sides and roll. Place in a steamer basket in a large kettle with water in the bottom and steam for 15 minutes. 

It was great served with the skordalia (potato/garlic dip)

HERB MEATBALL APPETIZERS

 HERB MEATBALL APPETIZER

INGREDIENTS: 1 pound ground beef, 1 pound ground hot Italian sausage, 6 cloves minced garlic,  1 minced purple onion, 1/2 cup bread crumbs, 2 eggs, 1/2 cup fresh chopped parsley, 1/2 cup fresh chopped mint, 1 tbs fresh oregano, 1 tsp salt and pepper, 1/4 cup olive oil. 

Cooking oil: veggie or canola

Mix everything thoroughly and fry on the stove top in oil until browned and cooked thoroughly. (about 10 minutes)

SPINACH SPANAKOPITA

 SPINACH SPANAKOPITA

INGREDIENTS: 32 ounces frozen spinach (thawed and all excess moisture squeezed out), 1 minced onion, 6 minced scallions, 8 cloves minced garlic, 1/2 cup olive oil, 1/2 cup fresh parsley, 2 eggs, 1 cup feta, 1 cup ricotta, 1 tsp salt and pepper.

Phyllo dough.

Olive oil spray.

Sumac.

Mince the onions and garlic in a food processor (or by hand). Sauté them in 1/4 cup olive oil until soft. Turn off heat. Add everything else except the remaining oil and mix thoroughly. Taste it. If it needs more salt & pepper, go for it. 

Preheat oven to 350. Spray a large glass baking pan with olive oil spray. Put one piece of dough in pan & brush with the remaining olive oil. Repeat 3 more times. Add the spinach mix. Put another piece of dough on top, brush with oil and repeat 3 more times. Optional: Sprinkle a little sumac on top. Cook for 30-40 minutes. You want it brown but not burnt on top!