From Naples, Florida: Savor the Authentic with Old World Market

Here is another of my favorite soups. It is tasty and packed with flavors Ingredients: 1 1/2 cup water 1 cup canned red kidney beans , rinsed and drained 1 28 oz can Italian tomatoes, chopped with their juice   2 tbsp extra virgin olive oil 2 garlic cloves , finely chopped 2 sprigs fresh thyme 1 onion , finely chopped 1 stalk celery, thinly sliced ...

Casseroles are one of my favorite ways to enjoy the combination of fresh vegetables. This one is light, delicious and easy to prepare. Can be served as a main dish or as a side dish. Ingredients: 3 medium zucchini 2 medium potatoes 1 red bell pepper 2 tomatoes 1 small onion 1 cup Kashkaval, Myzithra or  Kefalograviera cheese, grated 1/4 cup extra virgin olive oil 1 tbsp. oregano salt and pepper to taste Preheat the oven to 400F. Cut the potatoes, zucchini, tomatoes, onion and red pepper into pieces. In the casserole dish or medium baking pan toss the vegetables and olive oil and oregano, season with salt and pepper. Bake 50-60 min. stirring occasionally until potatoes are tender and light brown. For the last 5 min. add layer of the grated cheese and allow the cheese to melt. Enjoy!

I found this recipe in old issue of Fine Cooking magazine. The spread is creamy and delicious. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve. It is perfect if you want to go green for St. Patrick's Day. Ingredients (for about 2 cups):     2/3 cup whole milk; more if needed   12 large oil-packed anchovy fillets  2 small cloves garlic, smashed  16 fresh cilantro sprigs, coarsely chopped   freshly ground white pepper  1 1/2 cups olive oil   1 1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped  1 baguette, sliced 1/2 inch thick and toasted       Puree the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in t...

I love baked eggplants and this is one of my favorite meatless appetizers. It is also great as a side dish or main dish. Ingredients: 2 eggplants olive oil 1/4 cup fresh basil, chopped 1 cup diced tomatoes 1 cup crumbled Feta cheese salt and pepper, to taste Wash eggplants and remove the stems. Cut lengthwise into 1/2 inch slices. Heat the olive oil in a frying pan to medium and fry the slices until soft and gently browned. Preheat oven to 375F. Mix the tomatoes, basil, salt and pepper to taste, in a bowl. Put the eggplant slices in the bottom of a baking dish and spread tomatoes mixture over them. Top with Feta cheese. Bake for 35 min. Serve hot. Pair with Rose or Pinot Gris.