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

This savory and flavorful soup is a must try. It is very popular in Bulgaria and still brings me lots of childhood memories. Ingredients: For the meatballs: 1 lb. ground beef (or mixed beef and pork) 2 tbsp rice 1 egg 1 tsp paprika 1 tsp savory Salt and pepper to taste flour For the soup:  3 cups water 3 cups beef or vegetable broth 3 tbsp rice 3 medium carrots, peeled and diced 1 onion, finely chopped 1 celery stalk, chopped 1 egg yolk 3 tbsp yogurt 1 tbsp fresh lemon juice fresh parsley, chopped Salt and pepper to taste In a bowl mix the ground meat, rice, egg, paprika, savory, salt and pepper. With your hands roll 1 inch balls then roll them in the flour. Set aside. Bring the water and broth to boil. Add the meatballs and onion and simmer on medium-low heat for 20 min. Add the rice and rest of the vegetables and simmer for another 20-25 min. or until rice is cooked and vegetables are tender. Beat the yolk, ...

As soon as I read this recipe I wanted to try it.  The muffins turned out one of the best I've ever tasted. The combination of goat cheese, honey and figs is so delicious! Ingredients (for 12 muffins): 3/4 cup crumbled soft goat cheese 2 tablespoons honey 1 teaspoon freshly grated lemon zest 1 1/4 teaspoons vanilla extract, divided 2 cups white whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 large egg white 3/4 cup packed dark or light brown sugar 1 cup low-fat or nonfat buttermilk 1/3 cup extra-virgin olive oil 1 1/4 cups chopped dried figs 3 tablespoons granulated sugar (for sprinkling) Preheat oven to 425°F. Line 12 muffin cups with paper liners .  Combine goat cheese, honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside. Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown suga...

Trahana is cracked wheat which has been soaked in milk and then dried. It is very popular in Greek, Turkish, Bulgarian and Albanian cuisine. There are two types of Trahana - sweet and sour. Trahana is usually used in soups and stews . Ingredients: 1 cup Trahana 3-4 tbsp. olive oil 1 onion, finely chopped 4 1/2 cups chicken or vegetable broth 1 medium tomato, diced 1 medium carrot, diced 1 cup Halloumi cheese, cubed salt and pepper to taste Soak Trahana in warm water for 15-20 min. In a large pot heat the olive oil and cook the onion until soft. Add the broth and  bring it to boil. Add tomato, carrot and drained Trahana. Cook on medium-low heat for about 30 min. stirring from time to time. A few minutes before turn the heat off add the Halloumi cheese. Serve hot. Garnish with fresh parsley and more cheese. https://www.facebook.com/OldWorldMarket  

Ingredients (4 servings): 1 cup orzo 1 garlic clove, minced 3/4 cup fresh tomatoes, diced 1/4 cup white wine 12-15 large shrimp, peeled 10-15 pitted Kalamata olives, halved 1 cup crumbled Feta cheese Fresh dill and parsley, chopped Salt and pepper to taste Lemon juice to taste Cook orzo in boiling water 6-7 minutes or until tender.  Meanwhile after 4-5 minutes, cook the shrimp. Heat the oil on medium-high and shrimp and cook for 1-2 min. Then add the garlic and wine and simmer for 1 min. Add the tomatoes and the olives and cook down as the shrimp are finishing up. Drain the orzo well and mix it with the shrimp. Season with lemon juice to taste. Top with crumbled feta cheese, dill and parsley.

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...