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Beef and rice stuffed zucchini with mint and parsley are simmered on the stovetop until tender, then served with a fresh egg and lemon sauce.
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Has there ever been a more perfect brunch drink?
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A refreshing punch made with cranberry juice, lemonade, white wine, club soda and champagne. Fruity, but not too sweet.
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Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you cant get a good one, omit it
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
cooking.nytimes.com
This salad is inspired by one I ate in Greece I’ve added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries Purslane is nutrient-dense, with lots of omega-3s
cooking.nytimes.com
This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs For best results, toss the soaked oats with the dressing and refrigerate overnight.
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Get Garden Cupcake Frostings Recipe from Food Network
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Get Spicy Sausage Bites Recipe from Food Network
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Get Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano Recipe from Food Network
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This spaghettini comes with its tasty no-cook tomato sauce. The almonds and anchovies add a bit of Sicilian flavor.
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We upgrade a classic steak quesadilla with a spicy green pepper sauce.