Month: June 2016

Potatoes Oreganata: Greek Hasselback Potato Casserole [Vegan]

 From Alexandra V Jones of 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 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


BY FILIPPO TRAPELLA @ 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 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)