by sarayas | Jul 13, 2014 | Recipes
Submitted by Linda Clayton Adapted from Lebanese Cuisine by Annisa Helou About 3 ½ pounds small white or young green zucchini (24) Vegetarian stuffing (below) May add ground meat to mix (optional) Prepare zucchini Core the zucchini- discard stem ends of zucchini,...
by sarayas | Jul 10, 2014 | Recipes
Adapted from Susie Middleton The Fresh & Green Table This is a cool pasta recipe perfect for picnics or bbqs. Change up the veggies: broccoli, peppers, and beans work just keep them thinly sliced or small-diced. For the sauce 1 large garlic clove 1 piece (about 1¼...
by sarayas | Jun 24, 2013 | Recipes
Adapted from Modern Greek by Andy Harris 4 Tb. olive oil 1 Tb. dried oregano 4 Scallions (including green) fine chopped 1 Tb. dried mint 2 Cloves Garlic 2 lb. spinach 1/3 Cup long-grain white rice (washed) Salt and fresh ground pepper 3 Tb. finely chopped fresh dill...
by dsavastio | Aug 12, 2011 | Recipes
Published in The Washington Post, recipe by Alison Ladman Serves 6 2 tablespoons sour cream 1 tablespoon Dijon mustard 2 teaspoons white balsamic vinegar 1/2 teaspoon smoked paprika 1 ear corn, husk removed 1 tablespoon olive oil 1 sheet of frozen puff pastry, thawed...
by dsavastio | Aug 12, 2011 | Recipes
Published in The Washington Post, recipe by Alison Ladman Serves 6 1 quart oil suitable for deep frying 1/2 cup mayonnaise 1/2 teaspoon Old Bay seasoning 1 tablespoon hot sauce 1 tablespoon lemon juice 2 large red tomatoes, seeded and diced (about 2 cups) 2 large...
