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

Ingredients: 1 1/2 cups crumbled feta cheese 2 avocados, cut in small pieces 1 roasted red pepper, finely chopped 1 green onion, finely chopped 1/4 cup fresh parsley, chopped lemon juice, salt and pepper to taste Mix everything in a bowl. Season to taste with lemon juice, salt and pepper. Serve with bruschetta, crackers or tortilla chips. You may also like  Party Dips and  Green Olive Spread  

Guveche is a small clay pot very popular in Bulgarian cuisine. You can put whatever you have on hand - vegetables, sausage, ham, chicken, cheese. It's simple and flavorful. Ingredients (4 servings): 4 medium tomatoes, sliced 4 slices of Bulgarian cheese, about 1 inch thick 4 eggs 2 roasted red peppers, chopped 4 small chilli peppers 4 tsp. savory pepper to taste butter Place a small piece of butter on the bottom of each guveche. Start with a layer of tomatoes and peppers, sprinkle pepper and 1/2 tsp. savory, add block of cheese and another layer of tomatoes. Sprinkle with 1/2 tsp. savory. Top with small piece of butter and 1 chilli pepper. Place the 4 guveche pots with lids on in a COLD oven and heat to 390F. Bake for about 20 min. Add an egg on top and return pots to the oven, this time without lids. Bake for an additional 7-10 min. or until egg is cooked. You can find traditional Bulgarian clay pots at Old World Market Naples www.facebook.com/Old...

Easy to prepare vegetarian meal, ready in less than 30 min. Ingredients (for 6 servings): 1 package Del Destino Potato Gnocchi 1/2 tbsp. extra virgin olive oil 1 medium onion, thinly sliced 2 garlic cloves, minced 1/2 cup water 4 cups spinach, chopped 1 15 oz can diced tomatoes 1 15 oz can white beans, rinsed 1/2 cup Kefalograviera cheese, shredded 1/4 cup finely shredded Parmesan pepper to taste Boil the gnocchi according the package instructions. Drain and set aside. Add olive oil and onion to the pan, over medium heat, stirring for about 1 min. Stir in garlic and water. Cover and cook until onion is soft, 4-5 min. Add spinach and cook 1-2 min. Add tomatoes, beans and pepper and bring to simmer. Stir in the ghocchi and shredded Kefalograviera and Parmesan. Cover and cook 2-3 min. until the cheese is melted and the sause is bubbling. Pair with M erlot and enjoy ! We offer authentic Italian Gnocchi, lightly seasoned and salted, ...

Great cookies with a twist, especially if you're trying to cut saturated fat from your diet.  Replacing some of the butter with tahini helps to lower the saturated fat by more than 50 percent. Tahini also gives a special nutty taste to the cookies. You can find All Natural Tahini at  Old World Market Naples Ingredients (for about 45 cookies): 2 cups rolled oats 1/2 cup whole-wheat pastry flour 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup tahini 4 tablespoons cold unsalted butter, cut into pieces 2/3 cup granulated sugar 2/3 cup packed light brown sugar 1 large egg 1 large egg white 1 tablespoon vanilla extract 1 cup semisweet or bittersweet chocolate chips   1/2 cup chopped walnuts Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a m...

Great tasting soup from the November issue of Shape magazine. Ingredients (4 servings): 1 tbsp. olive oil 1 lb. bone-in shoulder lamb chops, trimmed of excess fat 1 large onion, finely chopped 2 tsp. ground ginger 1/2 tsp. ground turmeric 1 tsp. ground cinnamon 1/4 tsp. paprika 4 cups vegetable broth 1/3 cup lentils 1 rib celery, finely chopped 1 can (15oz) diced tomatoes, drained 1 potato, diced 1 can (15oz) chickpeas, rinsed and drained 2 tbsp. parsley, finely chopped salt and pepper to taste 1/4 cup plain Greek yogurt (optional)  Heat olive oil in a large pot over medium-high. Cook lamb chops for 2-3 min. on each side or until browned. Set aside on a plate. Reduce heat to medium, add onion and cook stirring occasionally for 2-3 min. or until soft. Mix in ginger, turmetic, cinnamon and paprika. Cook for 10-15 seconds.  Add vegetable broth and bring to simmer. Scrape up any brown bits from the bottom of the pot and mix in. St...

If you love stuffed grape leaves with rice or rice and meat, you're going love these too. Ingredients: 1/2 cup lentil, rinsed 2/3 cup bulgur 1 large onion, chopped fine 1/3 cup fresh mint, chopped 1 tbsp dried savory 1 tbsp + 1/4 cup lemon juice extra virgin olive oil 1 jar grape leaves, drained, stems cut off if needed salt and pepper to taste Cook the lentils until tender, drain well. In a small bowl pour boiling water over bulgur and soak for about 30-40 min. Drain well. In large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and cook, stirring often, until soft, about 3-5 minutes. I a large bowl combine lentils, bulgur, mint, savory, cooked onion, 1 tbsp lemon juice, salt and pepper to taste. To fill grape leaves: Place one leaf flat on work surface with veins facing upward. Place 1 tbsp filling in the middle of leaf and fold stem end of leaf up over filling, then fold in sides of leaf over filling and roll up leaf tight...

Moussaka is a traditional Balkan casserole. There are lots of variations of the basic recipe.  In Bulgaria the most popular version is made of ground meat, potatoes and yogurt and eggs layer on top. It is simple and yet rich in taste. Ingredients: 1 lb ground meat (pork, beef or mixed) 1 tomato, chopped 2 lb potatoes, peeled and cut into cubes 1 onion, chopped 1 1/2 tbsp paprika 1-2 tbsp olive oil 2 eggs 1 1/2 cups plain yogurt 1 tbsp flour chubritsa (savory) to taste salt and pepper to taste In a saucepan heat the olive oil and add ground meat and chopped onion, paprika, chubritsa, salt and pepper and cook until meat gets brown. preheat the oven to 420F. Combine the meat mixture, chopped potatoes and tomato in a 9x11 baking pan. Add water, covering half of the dish. Bake for about 50-60 min. or until potatoes are ready, stirring occasionally.   Beat the eggs, yogurt and flour together. Pour it evenly over the dish and b...