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Marinated Zucchini and Green Bean Salad - The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens.

In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature.

Eggplant Caponata ~ This Italian classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.

Lemon and Coriander Marinated Olives: Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. When making this dish, we prefer to use the nutty, cracked Cypriot olives called kipriakes eliés, but you can use Italian cerignola or Spanish gordal olives and get equally good results.

Quick to prepare but packed with fresh, summery flavor, this is a new twist on the traditional chicken sandwich. Recipe: Chicken and Marinated Zucchini Sandwich -

Hooray! It's official: "asparagus season"!!

For the classic French salad poireaux vinaigrette, tender poached leeks are served in a mustardy dressing.

Lemon-and-Herb-Roasted Vegetables Recipe - Possible Christmas side dish, Winifred Gleason?