How To Prepare
Brush the base of a frying pan with olive oil.
Cook garlic and onion until soft. Add tomato, zucchini, bell pepper, tomato paste, basil and eggplant. Cook over low heat for approximately 20 minutes or until tender.
Meanwhile sprinkle fish with lemon juice. Grill for 3 minutes on each side.
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Grilled Fish with Ratatouille
How To Prepare
1. Prepare grill.
2. Combine 1 teaspoon mustard, oil, and next ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
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Grilled Chicken with Mustard
How To Prepare
Season the chicken on both sides with seasoning; grill and keep warm. Meanwhile, sauté the mushrooms and garlic, in a lightly coated very large skillet, until tender and most of the liquid has evaporated. Add the spinach to the mushrooms and cook just until wilted. The skillet will be very full, but the spinach will quickly cook down. Be sure to stir up the mushrooms from the bottom of the pan. Season to taste with additional seasoning. Serve the spinach-mushroom mixture over the chicken.
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Grilled Chicken Salsbury
How To Prepare
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.
In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.
Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil and 1/8 teaspoon of the pepper.
Sprinkle the chicken breasts with the remaining 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil. Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.
Transfer the chicken breasts to warmed individual plates according to your menu serving size. Spoon the tomato sauce on top, dividing evenly. Serve immediately.
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Grilled chicken breasts with roasted yellow tomato sauce
How To Prepare
Heat a grill, stovetop grill pan, or cast-iron skillet. Season the beef with pepper. Form 4 patties, being careful not to overwork the meat.
* When the pan is hot, add the burgers. Cook for 3 to 4 minutes on the first side (until nicely charred), then flip and cook with green chilies on the other side until burgers are fully cooked and chilies are soft. For medium-rare burgers, continue cooking for another 3 to 4 minutes, until the patties are just firm. Remove the burgers. Dress the bottom of the buns with the tomato and onion slices, place on butter lettuce leaves then top each with a burger.
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Green Chile Burger
How To Prepare
1. Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, rice milk, and 1 tablespoon dill, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with Greek Seasoning. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons rice milk mixture
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Greek-Style Pork Chops
How To Prepare
1. Preheat oven to 450 degrees.
2. To roast the potatoes-Place potatoes on a baking sheet. Drizzle olive oil all over potatoes and toss to coat. Sprinkle with a half of the Greek seasoning and pepper. Bake in oven for about 25-30 minutes until soft and browned. Remove from oven, cover with foil to keep warm and set aside.
3. While potatoes are roasting, place chicken tenders in a bowl. Squeeze the juice of 2 lemons all over the chicken. Sprinkle with a remaining Greek Seasoning and pepper. Place in the refrigerator to marinate for 15 minutes and up to 2 hours.
4. To make the Greek salad salsa-Place all salsa ingredients in a bowl and toss with balsamic, lemon juice and oregano. Refrigerate until ready to serve.
5. To cook chicken: In a large nonstick pan, heat 1 teaspoon oil. Add chicken and cook about 3 minutes on each side over medium-high heat until completely cook through.
6. To serve: Add the chicken to a large serving plate. Place the roasted potatoes all around. Top with Greek salad salsa.
7. If you don’t plan to serve this dish all at once, only toss in dressing the portion you’ll use and store the leftovers separately in the refrigerator. Toss the remaining Greek salsa when ready to serve the next day. Left-overs are yummy to pack for lunch!
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Greek-Style Chicken and Roasted Potatoes
Ingredients
Ingredients for Roasted Potatoes:
Ingredients to Marinate Chicken:
Ingredients for Greek Salad Salsa:
Ingredients
Ingredients for Roasted Potatoes:
Ingredients to Marinate Chicken:
Ingredients for Greek Salad Salsa:
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How To Prepare
Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside.
In a medium bowl, using your hands or a spoon, combine the beef, egg white, potato flour, 1/2 teaspoon oregano, and 1/2 teaspoon pepper. Shape into your suggested serving size meatballs, each about 1 inch in diameter. Arrange them in a single layer on the broiler rack.
Bake on one side for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels.
Meanwhile, in a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 5 minutes, or until the onion is soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, remaining 1/2 teaspoon oregano, and remaining 1/2 teaspoon pepper. Increase the heat to high and bring to a boil. Stir in the orzo. Reduce the heat and simmer, covered, for 5 minutes.
Stir in the zucchini. Cook for 3 minutes, or until the pasta is tender and the zucchini is tender-crisp.
Gently stir in the baked meatballs. Cook for 1 minute. Remove the pan from the heat. Stir in the lemon juice
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Greek Meatball and Pasta Soup
