Nonna K.

  ⅓  cup   whole milk 1   slice   day-old bread,   cubed 1   medium yellow onion,   grated 3   garlic cloves,   minced ¼   cup   + 2 tablespoons extra virgin olive oil 1   pound   lean ground beef ½   pound   ground lamb or pork 1   large egg PLUS 1 egg yolk,   divided ¼   cup   chopped fresh mint leaves 1   tablespoon   ground Coriander 1   teaspoon   dried Oregano 1   teaspoon  ground Cumin ½   teaspoon   ground Cinnamon 1/4 teaspoon  ground Nutmeg Kosher salt and black pepper 3   lemons,   zested and juiced Flour for dredging 1 ¼   cups   chicken broth Put the cubed bread in a bowl with the milk and let it soak for about 5 minutes. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to ...

  1   cucumber, peeled 1/2   tsp   sea salt 1   cup   fresh dill, stems removed 2   cups   Greek yogurt 1/4   cup   extra virgin olive oil 6   cloves   garlic, pressed through a garlic press or finely minced Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes as you prepare rest of tzatziki (water will come out of the cucumber). Chop dill and then add it to a bowl with the Greek yogurt, olive oil and pressed garlic. Mix well. Squeeze juice out of the cucumber and then add to tzatziki. Salt, to taste. You can serve immediately, but flavors meld over time. I like to refrigerate mine for at least an hour.

  500 – 530 g (17-18.5 oz. or 2 1/4 Cups) strong white bread flour or  50 % white and 50% whole-wheat flour 360g  ( 12.7 oz . or 1 1/2 Cups) lukewarm (40C/ 104F) 3 tsp  dry instant yeast 1 tsp  salt   1 tsp  sugar   To prepare this pitta bread recipe add in a mixer’s bowl the  yeast ,  sugar  and  water  and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths. Add the  flour  and  salt  and mix using the dough hook for 6-8 minutes.    Alternatively you could mix the ingredients by hand.   Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky. When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel.  Let it sit in a warm place , for at least 2...

  5   chicken thighs, skin on, bone in   (about 1 kg / 2 lb) (Note 1) ▢ 1 – 2   lemons, use the zest + 4 tbsp lemon juice   (Note 7) ▢ 1   tbsp   dried oregano ▢ 4   garlic cloves, minced ▢ 1/2   tsp   salt 1 1/2   tbsp   olive oil, separated ▢ 1   small onion, finely diced ▢ 1 cup (180g)   long grain rice   , uncooked (Note 6) ▢ 1 1/2 cups (375 ml)   chicken broth / stock ▢ 3/4 cup (185 ml)   water ▢ 1   tbsp   dried oregano ▢ 3/4   tsp   salt ▢ Black pepper Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. Preheat oven to 180°C/350°F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. R...

  4   red peppers 4   yellow peppers 1/4   cup   fresh basil, chopped 2   cloves   garlic, minced 20   Greek olives, pitted and finely chopped 1/2   cup   extra virgin olive oil 2   tsp   balsamic vinegar Salt and pepper, to taste Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Place peppers in the pan and bake at 350 degrees for 30 minutes. Remove from oven and let cool. Use your fingers to remove any skin that comes off easily. Slice peppers and place in a bowl. Add remaining ingredients. Mix well and serve.

  4   large carrots, sliced thin 5   celery sticks, sliced thin 1   large onion, sliced thin 1   cup   extra virgin olive oil 1/2   tsp   dried oregano 1   bay leaf 3   slices orange (skin and flesh) 2   tbsp   tomato paste 15   ounces   cannellini (white) beans   4 cans 2   cups   water Sauté carrots, celery, and onion in olive oil on medium heat until soft. Add oregano and bay leaf. Add orange slices and tomato paste. Sauté for 2 minutes Add Cannellini beans, 2 cans with liquid, 2 cans drained. Add 2 cups water. Simmer for 30-40 minutes until soup thickens, stirring occasionally.

  1/2   cup   extra virgin olive oil  2   pounds   lamb, bone in 10   green onions, chopped 5   cups   water 2   bunches   dill, chopped 1   head   romaine lettuce, chopped very thin salt and pepper, to taste 3   lemon juice 3   eggs Trim the lamb of most of the fat. Cut lamb into bite-sized pieces. If the bone is too thick to cut through, cut all the meat off, but save the bone. Add olive oil to a large pot on medium heat. Add lamb and bone(s) and saute for 10 minutes, stirring often. Add green onions and saute for another 3 minutes. Add 5 cups of water. Bring to a boil and then immediately lower to a simmer. Simmer covered for 30 minutes. Add lettuce, dill, salt, and pepper. Simmer for one hour. In a bowl, whisk together eggs and lemon juice. While whisking, ladle 2 ladlefuls of broth from the soup very slowly into the egg-lemon mixture. Make sure to keep whisking the whole time. You're trying to bring the temp...

For the Cake 4   eggs 1   cup   olive oil 1   cup   white sugar 2   cups   plain Greek yogurt, strained Zest of 2 oranges 3   tsp   baking powder 1   pound   package of phyllo sheets For the Syrup 3   cups   freshly squeezed orange juice 2   cups   sugar Preheat the oven to 350 degrees F and brush a 9 x 13-inch baking pan with olive oil. For the cake, put the eggs, olive oil, and sugar in a large bowl. Beat the mixture well with an electric mixer until the ingredients are well combined. Add the yogurt, orange zest, and baking powder, and beat to combine. Crush the phyllo sheets with your hands. Add the crushed phyllo to the cake batter and stir it in with a spatula. Evenly spread the batter in the prepared pan. Bake the cake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Make the syrup while the cake is baking. In a medium saucepan, stir together the orange juice and sugar. Bring th...

1/2   cup   extra virgin olive oil 2   pounds   chicken breast, cut into bite-sized pieces 1   large   leek, cut into thin rounds 4   green onions (scallions), chopped 4   celery sticks, chopped 1   small   cabbage, cut into thick slices 1   cup   white wine salt and pepper, to taste 1/2   tsp   paprika pinch of nutmeg 3   cups   water In a deep pot, heat the olive oil. Add the chicken and sauté until cooked on the outside. Add the leeks, green onions, and celery. Sauté for 1 minute. Add cabbage and sauté for a few minutes until fork tender. Add wine, salt, pepper, paprika, nutmeg and water. Mix well. Cook on low heat for 45 minutes.

½ cup packed fresh basil leaves  ¼ cup extra-virgin olive oil   3 tablespoons red-wine vinegar 1 tablespoon finely chopped shallot 2 teaspoons Dijon mustard 1 teaspoon honey ¼ teaspoon salt ¼ teaspoon ground pepper 10 cups mixed salad greens 1 (15 ounce) can low-sodium cannellini beans, rinsed 1 cup halved cherry or grape tomatoes ½ cucumber, halved lengthwise and sliced (1 cup) Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

  2 skinless, boneless chicken breasts (8 ounces each), halved 3 tablespoons extra-virgin olive oil, divided   1 teaspoon lemon zest ½ teaspoon salt, divided 1/2 teaspoon ground pepper, divided ¾ cup whole-wheat orzo 2 cups thinly sliced baby spinach 1 cup chopped cucumber 1 cup chopped tomato ¼ cup chopped red onion ¼ cup crumbled feta cheese 2 tablespoons chopped Kalamata olives 2 tablespoons lemon juice 1 clove garlic, grated 2 teaspoons chopped fresh oregano Preheat oven to 425 degrees F. Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, oni...