Vegetarian

group

FRENCH CAULIFLOWER

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

group

ZUCCHINI AND ONION SAUTÉ

This vegetable dish lends itself to almost any menu, with the added bonus of quick and easy preparation. Place zucchini,…

group

GARLICKY ENDIVE

Cut endive or collard greens into 2 inch pieces and rinse thoroughly. Drain and place in a large pot. It…

group

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…

group

VEGETABLE KABOBS

Put all the vegetables in a bowl and pour the Greek Marinade over them. Or place all the ingredients in…

group

HELLENIC CARROTS AND ZUCCHINI

 In a small saucepan, boil carrots in water to cover until half cooked, 3 to 4 minutes. Drain well. Heat…

group

MINI ZUCCHINI FRITTATAS

This Frittata variation makes a quick and easy brunch entrée. It also makes a great sandwich with sliced tomatoes and…

group

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…

group

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…

group

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…