FRENCH CAULIFLOWER
Cut cauliflower into florets. Place florets, red pepper strips, and 1 cup water in a medium saucepan. Steam until tender-crisp,…
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…