Giuseppepaolo

I'm taking a trip this summer. A virtual trip to Greece with Debbie Matenopoulos and I'm inviting you all to come along.  I haven't been exposed to Greek food very much, which is the reason I totally jumped on the opportunity to review Debbie Matenopoulos's "It's All Greek To Me" cookbook. What better way to experience incredible foods from Greece than to make it in your own kitchen with the 'assistance' of someone who has Greek cooking in her blood.  And there's a bonus! Debbie has added her own touch to her families traditional recipes. Not only to make them even more healthy but to also make them easier to prepare.  You know what I have to say about that? Grab a refreshing drink, pull up a chair and let's hang out with Debbie while we enjoy a Greek summer.  Really...if you were going to hang out with Debbie Matenopoulos, what would you say to her? I'd have to ask her about her cookbook, and food of course. And that's exactly what

Figs, Figs, and more figs! That's what it's all about when you attend a Figology-Fest sponsored by California Figs Just a few quick nutritional value and fun facts: they are high in fiber and a natural energy source. Fat, sodium and cholesterol free! I personally think they are underrated. Of course those who love them, rate them highly but I don't think figs aren't 'out there' enough. Sure you see dried figs here and there and if you go to a specialty store, you'll find fig jams and spreads. But there's so much more you can do with them! For instance...make an amazing glaze And use it to smother a pork tenderloin that's been stuffed with Brie cheese and a bit of the glaze. Are you drooling yet? I used three different kinds of figs for this glaze. There's Mission, Brown Turkey and Calimyrna figs. Use whatever you can get your hands on. It's all good! Fig and Onion Glazed Pork Tenderloin Stuffed with Brie Cheese Printable Version 2 tablespoons