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Greek Salad with Garbanzo Beans and Lemon Vinaigrette

Greek Salad with Garbanzo Beans and Lemon Vinaigrette

Print This Recipe In Greece, a classic Greek Salad rarely will come with lettuce, but with all the wonderful produce included, you won’t miss it. The Garbanzo beans are optional, by adding them this turns your salad into a full meal. Regarding olives, pitted olives...
Roasted Chicken Marinated with Lemon, Mint, and Parsley

Roasted Chicken Marinated with Lemon, Mint, and Parsley

Print This Recipe Flavorful, super easy meal to prepare.Serves: FourPrep Time: 15 minutesMarinating Time: 1-2 hoursBaking time: 1 hour 10 minutesINGREDIENTSSmall hen, whole chicken, about 3.5 pounds (organic-fed, cage-free)2 medium lemons, chopped (rind and juice,...
Blueberry Ricotta Cheesecake

Blueberry Ricotta Cheesecake

Print This Recipe Italian version of a lovely dessert, great when you have company celebrating a special occasion. You can use any berry for the topping. The blueberries and orange rind provide valuable nutrients and an awesome flavor, the almonds add healthy fats,...
Roasted Beet and Kale with Greek Lemon Vinaigrette

Roasted Beet and Kale with Greek Lemon Vinaigrette

Print This Recipe This is a Greek-style roasted beet and kale salad that is colorful and flavorful. Beets and kale can easily be roasted and dressing prepared a day in advance. Serves: Four Prep Time: 20 Minutes Oven Roasting Time: 35-45 Minutes Ingredients:  4 medium...
Vietnamese Salad with Chicken

Vietnamese Salad with Chicken

Print This Recipe You can easily substitute shrimp or tofu for the chicken. As there are multiple ingredients, if your market doesn’t carry a few items, such as lemongrass or tamarind paste, it’s fine to skip them; this salad will be loaded with flavor. Serves:...

Split Pea and Barley Soup

Print This Recipe This is a great dish to make for lunch or dinner. Save a couple servings for leftovers— it’s even better the next day, though you may have to thin it with water. If you’d like to prepare this soup gluten-free, omit the barley and use 2 cups of split...