Month: June 2016

Potatoes Oreganata: Greek Hasselback Potato Casserole [Vegan]

 From Alexandra V Jones of onegreenplanet.org/ The traditional Greek dish “potatoes oreganata” is cooked with lots of olive oil, chicken stock, lemon, and oregano. This version substitutes chicken stock for vegetable broth, making it into a delicious and filling dish that

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Halibut en Papillote with Spring Vegetables

from Tina Holloway of the DailyHearld.com 12 ramps (or scallions) Seasonal vegetables, julienne (asparagus, purple or green/ carrots, fennel, a few peas) 2 tablespoons extra-virgin olive oil ½ cup of dry white wine 4, 4 to 6 ounce skinless halibut

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Mediterranean Diet with Olive Oil May Prevent Breast Cancer Relapse

A new study suggests that Mediterranean diet including generous amounts of olive oil may reduce the risk of breast cancer relapse compared to a normal diet. By JEDHA DENING  From Olive Oil Times Though not the only risk factor, according to

ROASTED CHERRY TOMATOES IN OIL WITH MIXED HERBS

BY FILIPPO TRAPELLA @ philosokitchen.com ROASTED CHERRY TOMATOES IN OIL WITH MIXED HERBS PREP TIME 20 mins COOK TIME 2 hours TOTAL TIME 2 hours 20 mins Cherry tomatoes in the oven in olive oil are both excellent for pasta, risottos,

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Grilled Greek Marides (smelt)

From Jaden Hair, of the blog steamykitchen.com Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes Substitute panko, all-purpose flour or crushed cornflakes for the matzo meal. For a gluten-free version, substitute with your favorite GF cornmeal. INGREDIENTS: cooking oil for frying (I like to use olive oil)

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