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Wholly Guacamole

Ingredients: 2 Tablespoons fresh lemon or lime juice 2 medium sized ripe avocados 1-2 medium cloves garlic, minced salt to taste Augmentations: ½ teaspoon cumin ½ teaspoon chili powder black pepper and/or cayenne to taste minced green, red or banana … Continue reading

Pasta– Your Way

Ingredients:  2 ¼ cups flour (white whole wheat, all-purpose or bread flour) ¾ teaspoon salt 2 whole eggs 3 egg yolks 1 Tablespoon extra virgin olive oil extra flour as needed Directions: 1. In a food processor, pulse together flour … Continue reading

Baked Orzo with Mozzarella and Oregano

Ingredients: 7 Tablespoons olive oil 1 large eggplant, cut into ¾” dice 4 medium carrots, peeled and diced 4 celery stocks, diced 1 large onion, finely diced 3 cloves garlic 9 oz.orzo pasta, rinsed 1 tsp tomato paste 1 2/3 … Continue reading

Stuffed Collard Greens

The recipe below is another of Martha Rose Shulman’s from her collection at with a few modifications. I prepared the stuffed leaves a day before I planned to cook them and did the “simmering” in the oven. Much easier, … Continue reading

Greek Stewed Green Beans and Yellow Squash With Tomatoes

Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it’s a far cry from the authentic version, … Continue reading