I make this dressing so often, I could make it in my sleep! It’s terrific on really fresh salad greens and on a tomato, onion salad topped with shredded fresh basil and chopped fresh oregano. Makes Enough Dressing for 4 – 6 people. 1 large clove garlic 1/8 tsp. salt, coarse sea salt works well […]
Tag: Phyllis Knudsen
Zucchini Crostini
The first time I made these I was catering an event and looking for interesting vegetarian appy’s. I liked them a lot as did the guests. It may not leap off the page at you, but give it a shot, you’ll be surprised at how really good it is. If you can get your hands […]
Green and Black Olive Tapenade
This is a dead-easy spread/topping. I like to use both Greek Kalamata olives and Greek green olives in brine. You will have to pit them but it’s not hard; just lay on a cutting board, place the back of a chef’s knife on the olive and give it a slight whack; just like when you […]
Tomato And Zucchini Frittata
Frittata’s are great not only for brunch but also for a light summer dinner. Two of the best things about summer are tomatoes and zucchini from the garden or a farmer’s market or a wonderful neighbor who has too much for their own use. Got to love those people! Leftovers make a pretty good panino! […]
Farfalle Pasta Salad With Cherry Tomatoes And Mozzarella
I recently made this salad for my husband to take to his office pot-luck lunch. I received a phone call and emails saying how much the staff loved the salad. I hope you enjoy it as much as they did! Something you might like to try is to serve the salad ingredients over warm pasta […]
Barbecued Veal Chops With Rosemary
This recipe transports me to Italy, the tantalizing aroma of meat, sizzling over a wood fire. Here at home we will have to make do with our trusty Weber and hardwood charcoal! Try with beef or pork too! Makes 6 Servings 5 Tbsp. EVO ¼ cup dry red wine 1 ½ Tbsp. fresh rosemary, chopped […]
Microwave Lemon Curd
A gift from the lemon curd gods for sure! I use it as a filling for Phyllo Cups with blueberries, or for individual tarts using frozen prebaked tart shells. If you have time on your hands, make individual phyllo cups using mini muffin pans! If I’m going to use blueberries I often substitute lime zest for […]
Phyllo Cups
I find phyllo cups to be an extremely handy thing to have on hand to put together an appetizer or a quick dessert. They store well in the freezer and can be used for sweet fillings and savoury fillings. Not a bad thing! If you decide to make a bunch and use the whole package […]
Mexican Style Picadillo
This is one handy recipe! When I make up a batch, I’ll use some for tortillas and freeze the rest to use for other things, like making appetizers using phyllo cups filled with the heated mixture and topping with guacamole or as as a filling for a burrito…thinking it might be tastu with a fried […]
Orzo, Lentil Salad With Feta
This is a refreshing salad that goes well with Greek or Moroccan marinated chicken, beef, lamb or whatever suits your fancy! If you aren’t familiar with orzo, it’s a rice-shaped pasta and is readily available. As for the lentils you can use regular green or brown ones or du Puy lentils or if you are […]