1 English cucumber, peeled, cut in half & thin sliced
1/2 pint red and yellow tomatoes, cut in half long way
¼ of a red onion, cut in half & thin sliced
1 bunch flat leaf parsley, rough chopped
1/2 cup feta cheese crumbles

Add all ingredients to a mixing bowl
Drizzle with vinaigrette & toss
Salt & pepper to taste

YIELD: 4 servings

2 cloves garlic
1/2 tablespoons capers
1/2 of a lemon
1/2 cup white wine vinegar
2/3 cup olive oil
Salt and pepper to taste

Roast garlic in ½ cup of olive oil
Add all ingredients except olive oil to blender, slowly drizzle olive oil until emulsified

YIELD: 4 servings

1/4 cup olive oil
1 ½ cups onion, diced
4 cloves garlic, minced
1 red pepper, cut into strips
10 ounces grape or cherry tomatoes
1/2 tsp chili flakes
1/2 tbsp oregano
1/4 tsp paprika
1 cups tomato sauce
1 tbsp tomato paste
1 tsp salt
1/4 tsp pepper
2 1/4 lbs shrimp, peeled and de-veined
3 tbsp ouzo
3/4 cups Greek feta, crumbled
2 tbsp chopped fresh parsley

Instructions:
Heat the olive oil in a large skillet over medium heat and saute the onion for 5 minutes until soft and translucent

Add the minced garlic, red pepper strips, cherry tomatoes, chili flakes, oregano and paprika and saute for an additional 5 minutes, stirring regularly

Add the tomato sauce and tomato paste. Season with salt and pepper. Cook, stirring regularly for 2-3 minutes and then add the shrimp to the pan with the ouzo. Stir, cover your skillet, and cook for 5 minutes on medium-low

Uncover your skillet and sprinkle the crumbled feta onto the shrimp and tomato mixture. Cover again for an additional 3-5 minutes, on medium-low. The feta will not melt, but be soft

Uncover the skillet and remove from the heat. Sprinkle with chopped parsley & serve

YIELD: 4 servings

1 ½ lbs boneless skinless chicken breast
3 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tbsp evoo
2 cloves garlic, minced
2 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
½ tsp sea salt
½ tsp pepper

In a large bowl, whisk together the marinade ingredients, then add the chicken and toss to coat

Cover and refrigerate for 45 min- 1 hr

Thread the chicken onto the skewers

Heat grill to medium high heat and oil grates. Grill chicken for 4-5 minutes per side or until chicken is cooked through

YIELD: 4 servings

1 cup peeled and finely diced cucumber
1 ½ cups plain Greek yogurt, very firm
2 tbsp lemon juice
1 ½ chopped fresh dill
1 cloves garlic, minced
¼ tsp sea salt
¼ tsp pepper

Peel cucumber and remove seeds with a spoon. Finely dice the cucumber. Pat dry with a paper towel to remove as much moisture as possible so sauce isn’t runny

In a medium bowl, combine the remaining ingredients and whisk together

Add the cucumber and refrigerate until ready to serve. Garnish with a sprinkle of dill if desired

YIELD: 4 servings

½ lb pistachios and/or walnuts, coarsely ground, plus more for garnish
¼ tsp ground cinnamon
½ cups ground zwieback crackers
1 stick unsalted butter, melted
40 mini phyllo cups (can buy at most grocery stores)

Syrup:
6 cups sugar
2 8 oz jars honey
4 tablespoons fresh lemon juice

Position a rack in the lower third of the oven, preheat to 350 degrees. Combine the nuts, cinnamon, ground crackers, and butter in a bowl. Add syrup ingredients and coat well. Put mixture into phyllo cups.

Coat a baking dish with cooking spray. Bake stuffed phyllo cups 10-15 minutes

Garnish with nuts and serve

YIELD: 40 servings

Serving 4

8 squash blossoms
1 cups cake flour
1 T cornstarch
1 1⁄2 cups seltzer water
1 tsp salt + 1/2 tsp salt
4 oz goat cheese
1 T oregano, chopped
1/2 T parsley, chopped
1/2 T basil, chopped

1. Heat frying oil to 350 degrees.

2. In a kitchen aid mixing bowl, whip the goat cheese until softened. Add the chopped herbs and 1/2 tsp salt. Place goat cheese mixture into a piping bag.

3. Carefully open the blossoms up, and pipe goat cheese mixture into the blossom about 1 tablespoon in each one.

4. Right before frying, in a large mixing bowl place the cake flour and cornstarch. Using a whisk, add the seltzer water and whisk to create a smooth batter.

5. Once your oil is hot, carefully dredge the stuffed zucchini blossoms in the batter. Allow any excess to drip off and then fry until golden brown 1 – 2 minutes on each side. You may need to do this in batches so you don’t over crowd the pan.

6. Using a slotted spoon, remove the blossoms from the oil and place on a paper towel lined sheet tray. Sprinkle with salt and serve immediately.

Serving 4

1/2 onion, small diced
2 cloves garlic
1 cups pearl couscous
2 cups chicken stock
2 T lemon juice
1 T olive oil
1⁄2 cup Kalamata olives, roughly chopped
1/2 cup feta cheese crumbles
1/4 cup parsley, minced
1/4 cup mint leaves, minced
1/2 cup grape tomatoes, cut in half
1 cup chickpeas
1/2 English cucumber, small diced
3 oranges, segmented and cut in half

1. In a skillet over moderate heat toast the slivered almonds until slightly golden brown, stirring frequently. Remove them from the hot pan and set them aside to cool.

2. In a medium saucepan heat the 2 tablespoons of olive oil and add the onion. Cook until soft and translucent and then add the garlic. Cook the garlic and onions until the garlic is lightly browned. Then add the couscous and cook for a few minutes until lightly toasted. Add the stock, season with salt and pepper, and bring to a boil. Cover the saucepan, lower the heat, and simmer for about 8 minutes or until all the liquid is absorbed and the couscous is cooked.

3. Transfer to a medium bowl and pour the olive oil and the lemon juice over the warm couscous. Stir to combine and let it cool slightly. Taste and adjust the seasoning if needed.

4. In a large mixing bowl, add the cut vegetables and feta cheese.

5. Once the couscous has cooled, fluff up using forks and add to the vegetables.

6. Dress with Greek vinaigrette and serve.

Serving 4

1/2 cup red wine vinegar
2 cloves garlic, roasted
1/8 cup Dijon mustard
2 cups blended oil
1 T oregano, minced
1 T basil, minced
1 T olive juice
Salt and pepper to taste

1. In a large mixing bowl, add the red wine vinegar, roasted garlic, Dijon mustard, and olive juice.

2. Slowly drizzle in oil, making sure to create an emulsion. Once an emulsion is formed the oil can be added a little faster.

3. Once all the oil is added, add the chopped herbs and season to taste.

Serving 4

2 lamb loins (about 1 # each)
Salt and pepper (to season)
6 large grape leaves (or 12 small grape leaves) well rinsed and drained
Olive oil, to brush
Plastic wrap

1. Pat the loins down of excess liquid.

2. Season loins well.

3. Place place wrap on table at 20 inches by 20 inches with 3 layers. We will need 3 of each plastic wrap stations for all the loins.

4. Leave 6 inches of the plastic wrap around the edges, and with the grape leaves start shingling them with the smooth sides down and let them overlap!

5. Once stuffing is chilled, place stuffing mixture onto leaves, leaving a 1 ½ inch border on the top and bottom of leaves, and a 1 inch on the sides.

6. Place two loins stacked next to each other in the center of the stuffing.

7. Starting from the top, lift the plastic wrap to help wrap the grape leaves and stuffing around lamb, and roll like sushi making sure it is fully encased.

8. Tuck the ends of the grape leaves in, and tightly twist the plastic wrap around the roast to ensure it is snug. You can use more plastic wrap if needed!

9. Refrigerate for up to an hour to help with it firming up.

10. Heat oven to 375 degrees Fahrenheit.

11. Unroll the loins, and tie them with butchers twine and brush with olive oil on baking sheets.

12. Roast until medium rare (120 degrees) for 45-60 minutes. Rest for 15 minutes before serving.

Serving 4

8 oz. honey whole-wheat bread, cut into 1/2-inch cubes
1 large oranges, zested and squeezed, zest and juice reserved separately
1/2 cup dried currants
1 Tbs. extra-virgin olive oil
1/2 large red onion, coarsely chopped
1 medium cloves garlic, minced
1/2 cup shelled pistachios
1 tsp. chopped fresh mint
1 tsp. chopped fresh oregano
Kosher salt and freshly ground black pepper
1/4 cup lower-salt chicken broth
1 large egg

1. Heat oven to 350 degrees Fahrenheit
2. Put bread on a large sheet tray and toast until crisp about 10 minutes.
3. With all of the juice from the oranges, soak the cranberries until soft (about 30 minutes). Strain afterwards and reserve the liquid and fruit separately.
4. Heat oil in a large skillet to medium heat.
5. Add the onion and garlic and cook until soft (about 5 minutes) stirring frequently.
6. In a large bowl, add the bread, cranberries, pistachios, mint, oregano, salt and pepper.
7. In a separate bowl, whisk together the eggs, broth, reserved liquid from cranberries, and pour over the bread mixture.
8. Toss well, then let sit for 5 minutes.
9. Toss one more time, and let sit for 30 minutes.

¾ cup mint, chopped
¼ cup parsley, chopped
1 garlic clove, minced
1 T lemon juice
½ cup olive oil
Salt and pepper (to taste)

1. Combine the mint, parsley, garlic, and zest and juice together.
2. Whisk in the oil, and add salt to taste.
3. Refrigerate until needed.

Serving 4

1/2 cup butter, at room temperature
1 1/2 cups flour
3/4 cup pistachio, unsalted
1/2 tsp baking powder
1⁄2 tsp salt
1 cups sugar + 1 tsp
1/2 cup pistachio paste
1 tsp vanilla extract
3 eggs
1/2 cup Mascarpone
1⁄4 cup sour cream
1/2 tsp orange zest

1. Preheat the oven to 325°. Butter and flour a 9-inch cake pan.

2. In a food processor, pulse the pistachios until finely chopped.

3. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

4. In a kitchen aid bowl, combine the 1 1/2 sticks of butter, 1 cup of the sugar, the pistachio paste and vanilla. Beat at medium speed until fluffy, about 3 minutes.

5. Beat in the eggs 1 at a time, then beat in the flour mixture at low speed just until incorporated. Fold in 1 cup of the chopped pistachios. Spread the batter in the prepared pan and bake for about 35 minutes, until a cake tester inserted in the center comes out clean.

6. Transfer the cake to a rack to cool completely, about 2 hours.

Serving 4

1/2 cups honey
1 T dried lavender

1. Pour the honey into a medium heavy saucepan, and place over medium heat. Use a large pot large enough just in case honey boils over.

2. Add in the dried lavender and let the honey come to a boil.

3. Let the honey boil for about 5 minutes to infuse, then remove from heat.

4. Strain through a fine mesh sieve, and let cool for an hour before use.

Ingredients:
1 lb Pasta
Salt for pasta water
2 Tbsp Extra virgin olive oil
2 Shallots (chopped)
4 cloves Garlic (minced)
½ Tsp Crushed red pepper
½ cup Dry white wine
2 cups Crushed tomatoes
Salt and Black pepper to taste
1 lb Clams
12 Shrimp (peeled and deveined)
¼ cup Fresh Parsley (chopped)
¼ cup Fresh Basil leaves

Method:
Heat oil in large saute pan over medium high heat, saute shallots and garlic with crushed red pepper for 2-3 minutes stirring constantly.

Add wine and reduce for 1 minute.

Add crushed tomatoes and bring sauce to boil, season with salt and pepper.

Add clams and cover cook for 3-5 minutes until clams open.

Add shrimp and cook until shrimp are firm usually 3 minutes.

Toss with basil and parsley.

In a separate pan scoop a few tablespoons of sauce add cooked pasta and small amount of pasta water toss to coat.

Place pasta in serving dish and top with remaining sauce.

Yield: 4 servings

Ingredients:
1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt

Method:
In a large bowl, whisk together the flours and salt. Create a well in the center and add the eggs followed by the oil. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine to the widest setting. Use a roller to roll out the dough enough so it will fit through the pasta machine. Run the pasta through the first width, twice. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. Your partner can help hold the pasta while you crank. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into the pasta for linguine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. Place pasta on drying racks prior to cooking or packaging. Pasta can be cooked for 2-5 minutes. Drain and toss in your favorite sauce. Pasta noodles can be refrigerated for up to one week or frozen for up to three months.

Yield: 4 servings

Ingredients:
4 cloves garlic
2 cups Chickpeas (liquid reserved)
1 Tbsp Salt
⅓ cup Tahini
6 Tbsp Lemon juice
2 Tbsp Liquid from chickpeas

Method:
In a food processor mince garlic. Add chickpeas, salt, tahini, and lemon juice. Puree until coarsely chopped add liquid and puree until smooth. Adjust seasoning and serve or chill.

Yield: 3 cups

Ingredients:
3 cups Flour
2 Tsp Instant yeast
2 Tsp Sugar
1 ½ Tsp Salt
1 cup Water
2 Tbsp Vegetable oil
1 Tsp Baking powder

Method:
Preheat oven to 500 degrees.

In a stand mixer with a dough hook combine all ingredients together until it forms a rough feathery dough.

Mix on medium speed for around 5 minutes until dough is smooth.

Transfer dough to an oiled mixing bowl, cover and allow to rest for about an hour,.

Place dough on an oiled work surface and divide into 8 even pieces.

Roll each piece into a 6 inch circle, keeping unused pieces covered while rolling.

Place pitas on baking sheet and bake on bottom rack of oven for 5 minutes move to middle or top rack and bake for an additional 2 minutes to brown.

Remove pitas from oven and cover to keep soft until serving.

Yield: 8 pitas

Ingredients:
3 8 chop racks of lamb
6 Tbsp Dijon mustard
3 cups Breadcrumbs
6 Tbsp Mint (chopped)
2 Tbsp Salt
1 Tbsp Green Peppercorns (cracked)

Method:
Preheat oven to 450 degrees

Spread 1 Tbsp of mustard on each side of lamb racks

Mix breadcrumbs, mint, salt and pepper in a medium mixing bowl.

Press breadcrumb mixture onto lamb racks coating evenly.

Arrange lamb racks on a baking sheet, meat side up and roast for 10 minutes.

Reduce oven temperature to 350 and cook for an additional 20 minutes until lamb reaches 135 degrees for medium rare.

Remove from oven, transfer to cool baking sheet and tent with foil.

Allow lamb to rest for at least 5 minutes.

Cut racks between bones and serve.

Yield: 6 servings

Ingredients:
1 cup Mint leaves (chopped)
½ cup Beef broth
¼ cup Red wine
2 Shallots (minced)
2 cloves Garlic (minced)
2 Tbsp Red wine vinegar
¼ cup sugar
1 Tsp Olive oil

Method:
In a medium sized saucepan heat oil, add garlic and shallots and cook for 2 minutes until garlic is browned and shallots are translucent.

Deglaze pan with wine and reduce by half.

Add beef broth, vinegar and sugar bring to a boil, reduce heat to a simmer cook until the liquid has reduce by at least a half.

Add mint to sauce and simmer for 5-10 minutes.

Serve warm.

Yield: 1 cup

Ingredients:
1 ½ cups Flour
½ Tsp Baking soda
1 Tsp Baking powder
1 lb. Dates (chopped)
¼ Tsp Salt
1 cup Butter (softened)
1 cup Brown sugar
1 ½ cups Oatmeal

Method:
Preheat oven to 325

In a stand mixer with paddle attachment combine butter and sugar, mix until creamy.

Add all other ingredients except for dates mix until just combined.

Scoop half of dough onto a parchment lined sheet pan.

Place dates on top of mixture.

Top with rest of dough and press down firmly.

Bake for 35-40 minutes.

Yield: 8 servings