FRENCH CAULIFLOWER
Cut cauliflower into florets. Place florets, red pepper strips and 1 cup water in a medium saucepan. Steam until tender-crisp,…
ZUCCHINI AND ONION SAUTÉ
This vegetable dish lends itself to almost any menu, with the added bonus of quick and easy preparation. Place zucchini,…
GARLICKY ENDIVE
Cut endive or collard greens into 2 inch pieces and rinse thoroughly. Drain and place in a large pot. It…
ORANGE-GLAZED BABY CARROTS
Cook carrots in boiling water until tender-crisp, about 10 minutes. Drain and set aside. Orange Glaze: Melt butter in a…
VEGETABLE KABOBS
Put all the vegetables in a bowl and pour the Greek Marinade over them. Or place all the ingredients in…
HELLENIC CARROTS AND ZUCCHINI
In a small saucepan, boil carrots in water to cover until half cooked, 3 to 4 minutes. Drain well. Heat…
MINI ZUCCHINI FRITTATAS
This Frittata variation makes a quick and easy brunch entrée. It also makes a great sandwich with sliced tomatoes and…
SPANAKOPITA (Spinach and Cheese in Filo)
Preheat oven to 350 degrees. Brush a 9×13 inch baking pan with Clarified Butter. White Sauce: Melt butter in a…
SPINACH FETTUCCINE WITH BÉCHAMEL SAUCE AND VEGETABLES
Our daughter, Deena, created this recipe for a quick-fix meal after a long day at work. While the fettuccine is…
NEW DELHI EGGPLANT STEW
Slice eggplants into 1/4 inch rounds and then into 1/4 inch strips. Place in a colander and sprinkle generously with…