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.

Poppy seeds with their nutty flavor are great for filling. You can use them in baklava, strudel, muffins even bread.   Ingredients (for about 10-12 triangles): 6 large sheets phyllo dough, thawed 1 stick unsalted butter, melted 1/2 cup sugar mixed with 1/2 tsp cinnamon powder sugar, optional For the filling: 3/4 cup poppy seeds 1/3 cup almonds, coarsely chopped 1/2 cup honey 1/4 cup raisins 1/8 tsp cinnamon 1/2 cup sour cream 1 egg Mix all the ingredients for the filling in a bowl. Preheat the oven to 400°F. Defrost phyllo dough according to the directions on the package. Brush every sheet with melted butter and sprinkle with cinnamon sugar. Cut the sheets into strips. Place a tablespoon of filling near one end of each strip. Fold the corner of the strip across the filling, and con­tinue folding to form a triangle.  Place the triangles on a baking sheet. Bake for 15-20 min. or until golden brown . You can also sprinkle the triangles ...

Here is the recipe for Lebanese inspired stew from the February 2012 issue of Bon Appetit magazine. I hope you will enjoy the stew as much as I do. Ingredients (4 servings): 4 cups of water 4 tbsp. olive oil, divided 2 skinless, boneless chicken thighs 3 garlic cloves, minced 2 tbsp. ground cumin 2 tbsp. tomato paste 2 bay leaves 2 15-oz. cans chickpea, rinsed, drained 1/2 cup roasted red peppers, chopped 2 tbsp. lemon juice 3 tbsp. parsley, chopped Heat 2 tbsp. olive oil in a medium pot over medium-high heat. Season chicken with salt add to pot and cook, turning once until browned, 8-10 min. Transfer to a plate. Reduce heat to low and add garlic, stirring often, until fragrant, 30-60 sec. Add cumin and tomato paste and stir until smooth, about 1 min. Add the chicken with any accumulated juices, along with bay leaves and 4 cups of water. Scrape up any browned bits. Bring to a boil and reduce heat to medium-low and simmer, uncovered, stirring occ...

Bulgur is high in fiber, rich in B vitamins and iron. Bulgur, which is less processed than couscous, is made from cracked wheat and is great in salads, pilafs, and stuffing. It also adds tasty body to soups. You can also find our recipe for Turkish Bulgur and red lentil soup with minted oil HERE This Bulgur salad is healthy and refreshing. Ingredients: 1/2 cup bulgur 1/2 cup finely grated carrots 1 stalk celery, finely chopped 1/4 cup parsley, chopped 1/4 cup raw sunflower seeds 1/2 cup crumbled Feta cheese 2-3 tbsp olive oil fresh lemon juice, to taste salt, to taste Bring 1 1/4 cups of water to boil, add bulgur and cook on low heat for 10 minutes. Leave covered for another 10 minutes so that bulgur absorbs water. (Add water or drain if necessary.) Add the carrots, celery, sunflower seeds, parsley and Feta cheese. Stir the olive oil and lemon juice. Pour the dressing over the the bulgur and mix. Salt to taste. https://www.face...