Giuseppepaolo

Horiatki Salata aka Greek Village Salad is simple, light and amazingly delicious. If this is how the villagers eat....I need to rethink things a bit. You know that saying "less is more"? Well it certainly applies here...in a big way! I found this recipe in It's All Greek To Me by Debbie Matenopoulos. Its one of many recipes in this book that I've attached a post-it to. If you want to lighten things up a bit during the holidays, Greek food is the way to go. Let me go on to say that typically, I'm not a huge fan of feta cheese. Nor am I a fan of kalamata olives. For some reason, when combined with the ingredients in this salad, and once coated and marinated with lemon juice and extra virgin olive oil.....these two ingredients seem to take advantage of being in their element and shine like nobodies business. It says that this salad is an everyday traditional side dish but you know what? It holds it's own as a main dish. The only dish. Great for lunch...a light di...

Some dinners just hit the spot. In more ways than one. Whether it's just what your taste buds were craving, or it's exactly what your crazy, unpredictable life needed. Taco salads have always been a quick and tasty solution for crazy day dinners. Toss together some taco-like veggies and cook up some ground beef.... Oh wait..ground beef....that takes a bit more time to prepare. And what if you're like me and rarely have ground beef on hand, let alone defrosted? Although just about any kind of leftover meat works wonderfully in a taco salad. If you have any leftover. I received a wonderful cooler full of Del Real Foods that saved the day more than once this week. Actually more than twice. The past 2 weeks have been challenging on many levels. Least of all, I had taken the October Unprocessed challenge , which I'm totally loving. But sometimes, something has to give and so often it's our food. We tend to cave into the fast, convenient foods. Well, let me tell you a l...

As hot as it is during the summer, it's also a time to chill. Whether you're cooling off in front of the a/c or taking a dip in the pool. Or maybe it's a time to relax and enjoy the season. Ooooor, maybe it's time to enjoy foods that are served chilled. I prefer to have all 3 versions of chill happening in tandem. That's where Summer Chillin' comes into full play on Sunday Supper this weekend. It's all about serving food that's perfect for helping you accomplish the summer chillin trifecta. Typically I love a loaded salad. The more stuff going on, the better. But there are days when I need to put in as little effort as possible to get the job done. Simplicity is key. When you have a simple salad with simple ingredients, I feel that the dressing needs to step up and be the hero. In this case...I was not disappointed. Let me introduce you to yet another wonderful recipe from Anne Byrn's cookbook.....'What Can I Bring?'. Seriously, if Anne reall...

Time for Summer: Grilled Watermelon, Tomato, and Feta Salad Watermelon and grilling are two quintessential elements of summer, but did you ever think the two could go together—as in, grilled watermelon? This salad has diced tomatoes, feta cheese, basil, olive oil, vinegar, and grilled watermelon; it mixes the flavors of sweet and savory perfectly! If you’re having a Memorial Day party, try serving this dish. Watermelon is an old favorite for Memorial Day, so why not try this twist on a classic? Ingredients PAM® Grilling Spray 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained 1/4 cup fresh basil leaves, chopped fine 1 tablespoon extra virgin olive oil 1 teaspoon balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 thick slice (about 1 inch) watermelon with rind (for 2 cups diced) 1/2 cup crumbled feta cheese Directions Spray cold grate of gas grill with grilling spray. Preheat grill for high heat. Meanwhile, combine drained tomatoes, ...

It works. Blueberries with your Thanksgiving feast. I swear! If you're not much of a cranberry fan, then go for the little blue dynamos! If you LOVE blueberries, then just do it! You get that slight tartness with a little sweet, of course, but blueberries also work in savory dishes. I promise! Until yesterday, I had no idea that blueberries were so versatile. I attended A Very Blueberry Thanksgiving luncheon with Food Bloggers of Los Angeles, hosted by Erika of In Erika's Kitchen , sponsored by Blueberry Council and Rioja Wines . Every dish had blueberries in it, from the appetizers to the main course and last but not least, the dessert. The courses were magnificently paired with 6 different Rioja Wine varieties. One thing that stuck in my head, as I listened to the Little Blue Dynamos guys talk about blueberries, was the quality of produce that comes from Chile. For some reason I have always thought that imported produce wasn't as regulated as domestic. Well, Chile is an ...

This is the second time in my adult life that beets have found their way into my kitchen. The last time these purple-ish red veggies crossed my threshold was back a few years ago when I was baking my way through Healthy Bread in Five Minutes a Day and I decided to give beets a break (from my childhood memory of having to gag them down) and made some beautify Red Beet Buns . Loved how they looked but hated how they tasted. Well, I was faced with them again a couple of nights ago that all started with a phone call that went something like this: me: "Hello?" caller: "Hi, this is Nicole from Whole Foods Market and I'm calling to remind you about the cooking class that you signed up for." me: "Cooking class?" (First of all I had no idea they HAD cooking classes. Second of all, I couldn't remember the last time I'd been to Whole Foods) caller: "Yes, you've signed up for our Transition to a Gluten Free Diet cooking class" me: "Ooooh...