A photo of a couple of the Phyllo Cups above. The recipe was easy to assemble and serve. These would make great hors devours for a cocktail party.
The Roasted Summer Vegetables with Dill includes:
This vegetable dish is very similar to my Baked Veggies – Tourlou Tava. That post includes a how-to video. Now I would saute the onions and garlic, roast the peppers before hand and also add fresh herbs as well.
Above, the Flaming Prawns with Ouzo plated on top of the Roasted Summer Vegetables.
Finally for dessert, the Caramelized Figs in Port and Orange Sauce plated with the sauce reduction and served with Greek yogurt. (You could also substitute the yogurt with ice cream.) This is such a delicious dessert. I’ve taken the liberty to add the recipe below. Fresh figs are in season right now. These were purchased from Whole Foods Market.
I love Spring. My garden seems like a charmed place with all my perennial herbs sprouting up. Spring came early this year and I have already planted some veggies.My raspberries are growing up fast and strong.
My chives are blooming. I love their mauve blossoms.
The lemon balm is growing now with the Greek oregano. They’re living in harmony!
The mint is already several inches high and I’ll have to make sure it doesn’t stage a coup.
I am growing kale for the first time. My friends have already shared their kale recipes.
I am also growing green and red Swiss chard for the first time.
Red and butter leaf lettuce = future yummy salads!
I have lots of perennial rhubarb & my neighbor likes to make strawberry rhubarb pie.
My Buddhist flags sending peace, prosperity and protection prayers via the wind. Have you starting planting yet? My plan is to add tomatoes, cucumbers, zucchini, squash and peppers. Maybe also some lavender and rosemary. What’s growing in your garden?
I posted this recipe back in 2009 and it was a very popular post. My mother made it often and I have adapted this recipe from hers. It is easy to make and is perfect for Lent or for any vegan diet. Here’s what you’ll need:
1 medium zucchini
1 medium yellow squash
2 large potatoes or several small redskins
1 large onion
1 can of diced tomatoes
2 fresh tomatoes
6 cloves of garlic
1/2 cup of extra virgin olive oil (or vegetable oil if fasting for Lent)
4 cups of water
Bake in 350 degree oven one hour or until veggies are done.
Have you recently harvested a lot of zucchini from your garden? This is a delicious way to use them in combination with other vegetables.
2 medium zucchini
2 large potatoes
1 lb. of okra (or one box of frozen)
1 lb. of tomatoes (fresh or canned)
2 large onions
1 cup of extra virgin olive oil
1 tbsp of oregano
1 tbsp of basil
1 tbsp of parsley
1 tbsp of garlic powder
Salt and pepper
Clean and peel potatoes. Slice potatoes, onions, tomatoes and zucchini. Okra may be sliced or left whole. Arrange vegetables in a baking dish individually by layers. Sprinkle herbs, garlic, oil, salt and pepper on each layer. Add a small amount of water, enough to almost cover vegetables. If using canned tomatoes, incorporate the juice instead of water. Bake in 350 degree oven one hour or until veggies are done.