Broccoli with Black Olives, Garlic & Lemon

1 1/2 lb. broccoli crowns
1/3 cup extra-virgin oil
1/3 cup pitted Kalamata olives
1 small to medium clove garlic
1/2 tsp crumbled dried oregano
Kosher salt
1 medium lemon
Freshly ground black pepper
1 1/2 Tbsp. chopped fresh oregano

In a large pot (one that accommodates your steamer), being about 2 inches of water to boiling, steam the broccoli in a steamer. Basket until it’s just cooked, 7-9 minutes.

While the broccoli steams, heat the oil in a small saucepan over medium-low heat.  Add the olives, garlic, dried oregano, and 1/2 tsp salt.  Cook until the garlic is lightly colored, 3-5 minutes.  Remove the pan from the heat.  Finely grate the zest from the lemon; Set aside.  Squeeze 4 tsp juice from the lemon and add the juice to the oil.  Season with salt and pepper.

Spread the broccoli on a warmed serving platter.  Reheat the dressing until it begins to bubble and then pour it over the broccoli.  Sprinkle with lemon zest and fresh oregano.  Serve immediately.

Serves 6

Herb Garden Pesto

When plain old basil just won’t do….

1 cup fresh basil
1 cup fresh parsley
2 TBLS fresh dill
2 TBLS fresh chives
1 TBLS fresh oregano or marjoram
1 TBLS fresh rosemary or thyme leaves
1/2 cup chopped walnuts or slivered almonds
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
1 TBLS fresh lemon juice
1 clove garlic
1/4 tsp freshly ground pepper

1. In a food processor, combine all the ingredients and process until the pesto becomes smooth and even textured.
2. Add more olive oil if necessary.
3. Serve on pasta, bread, or add to soups.

Vegetarian Chili with Winter Squash

1 cup yellow onion, diced
1 cup carrot, diced
1 cup bell pepper (any color), diced
3 or more cloves garlic, minced
2 tsp soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 tsp dried oregano
1 tsp dried cumin
1 14.5 oz can diced tomatoes
1 1/2 cup pureed squash (pumpkin or delicata are the best)
olive oil for sautéing
2 cups vegetable broth
3 cups cooked beans (black, pinto, kidney, or tigers eye)
1 TBSP lime juice

Optional toppings: cilantro, jalapeno, sour cream, cheese, avocado

1. Dice up all the veggies.
2. Sauté onion, carrot, pepper in olive oil for about 5 minutes. Add garlic, soy sauce, and spices. Sauté another minute.
3. Add tomatoes, vegetable broth, squash and cooked beans.
4. Simmer about 15 minutes to meld.
5. Serve with any or all the suggested toppings and consider whipping up a batch of corn bread.

Minestrone Soup

For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.Note: These instructions assume the beans or chick peas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained).

 2 Tablespoons olive oil
2 cups chopped onion
5 medium cloves garlic,
1-1/2 to 2 teaspoons salt
1 stalk celery, minced
1 medium carrot, diced
small zucchini, diced and/or 1 cup diced eggplant
1 teaspoon oregano
fresh black pepper to taste
1 teaspoon basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 – 14.5 oz. can tomato purée (approx. 2 cups)
1 to 1-1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup dry pasta (any shape)
1 or 2 medium-sized ripe tomatoes, diced (optional)
1/2 cup freshly minced parsley
Parmesan cheese

Heat olive oil in a kettle or Dutch oven. Add onion, garlic, and salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, water, and tomato purée. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
Bring soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and Parmesan.
Makes 6 to 8 servings.


Red And Green Salad


8 ounces fresh mushrooms, quartered
1 cup Reed’s Powerhouse Dressing (recipe below)
1 Ib green beans, trimmed
2 cups water
1 Ib beets, trimmed to 1 inch of greens, roots left attached, well rinsed
Romaine lettuce leaves for lining platter
Radicchio or red cabbage leaves for lining platter
1 large red onion, sliced and separated into rings
8-10 cherry tomatoes for garnish
1 cup ripe black olives for garnish
1/4 cup Horseradish Cream (recipe below)

1) In a medium bowl, toss mushrooms with enough dressing to coat. Cover and refrigerate several
hours or overnight.
2) In a large saucepan over medium-high heat, cook beans in boiling salted water to cover until tender-crisp, 6-7 minutes.
3) Cool under running water, drain, and put in a small bowl. toss with just enough dressing to coat the beans. Cover and marinate several hours or overnight in refrigerator.
4) In a large saucepan over high heat, bring the 2 cups of water to boil. Add beets, cover, reduce heat to medium-low, and cook until beets are tender, 30-40 minutes.
5) Cool beets under cold running water and drain. Slip off skins and trim tops and roots.
6) Slice beets crosswise and, in a small bowl, toss with enough dressing to coat. Cover and refrigerate several hours or overnight.
7) To assemble salad:

– Place romaine leaves at one end of a large platter and radicchio leaves at opposite end.
– Arrange beans on radicchio leaves and beets on romaine leaves.
– Mound mushrooms in center, top with onion rings, and garnish with tomatoes and olives.
– Spread Horseradish Cream on beets, but do not cover entirely.
– Serve at once.
Serves 6-8

1/4 cup olive oil
1/4 cup vegetable oil
3 Tbsp. red wine vinegar
2 garlic cloves, coarsely chopped
1 green onion, including some tender green tops, coarsely chopped
2 parsley sprigs, coarsely chopped
1/4 tsp salt
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1/4 tsp dried basil (1/2 tsp fresh, chopped)
1/4 tsp celery salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
1 Tbsp. grated Parmesan cheese
1 tsp Dijon mustard
– Combine all ingredients in a food processor or blender, blend well. Transfer to a container with a tight-fitting lid, refrigerate till ready to use. Shake well before using.
Makes about 1 cup

2/3 cup plain nonfat yogurt
1 Tbsp. freshly grated horseradish or prepared horseradish
1/4 tsp dry mustard
– In a small bowl, stir together all ingredients till well mixed. Cover and refrigerate until ready to use.
Makes about 3/4 cup




Marinated Tomatoes With Fresh Herb Dressing


4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper

*Combine all ingredients in a food processor or blender, blend till smooth

1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Greek Fresh Vegetable Salad With Feta Cheese

3-4 tomatoes (about 1 1/2 pounds), seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 cup chopped red onion
1 cup diced red bell pepper
1/2 cup diced green bell pepper
3 Tbsp chopped fresh parsley
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano (or 1/2 tsp fresh oregano)
1/4 tsp salt
Freshly ground pepper (to taste)
1/4 cup crumbled feta cheese
1/4 cup pitted Kalamata olives
1/4 cup toasted pine nuts*

* To toast pine nuts, preheat oven to 350 degrees. Spread nuts on a baking sheet and bake until golden brown, 3-4 minutes. Watch carefully because they burn easily!

1) In a large bowl combine tomatoes, cucumber, onion, bell peppers and parsley.
2) In a small bowl whisk together oil, vinegar, oregano, salt, and pepper to taste.
3) Pour oil mixture over the vegetables and toss.
4) Cover and refrigerate several hours.
5) before serving, gently stir in feta, scatter olives, and sprinkle pine nuts on top.
Serves: 6



French Potato Salad with Mustard Vinaigrette

2 cups of water
1/4 tsp salt
6 new red potatoes, unpeeled, scrubbed, and halved
6 green onions, including some tender green tops, sliced
1/4 cup chopped fresh parsley
Mustard Vinaigrette (see recipe below)
Dijon Basil Mayonnaise (see recipe below)
1/3 cup olive oil
3 Tbsp white wine vinegar
1 tsp fresh lemon juice
1 clove garlic, minced
1 Tbsp Dijon mustard
1/4 tsp dried tarragon
1/4 tsp dried oregano (1/2 tsp fresh oregano, finely chopped)
1/4 tsp salt
1/8 tsp fresh ground pepper

-Whisk all ingredients together

1/4 cup mayonnaise
1/4 cup plain yogurt
1 Tbsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp dried basil (1 tsp fresh basil, chopped fine)
-Whisk all ingredients together and refrigerate until ready to use.

1) Boil potatoes for 20 minutes in water and salt. Cool, and cut into bite sized pieces.
2) Toss together potatoes, green onions, parsley, and vinaigrette. Cover and refrigerate 6-8
3) To serve: top with a dollop of Dijon Basil Mayonnaise.

Eggplant Parmesan

2 Medium eggplants
¾ cups milk
2 cups fine bread crumbs
1 tsp basil
½ tsp each: oregano & thyme
1 jar Italian tomato sauce
1 lb grated mozzarella
½ cup parmesan

-Pre-heat oven to 375 and lightly oil a baking tray and a 9×13 pan.
-Cut eggplant into ½ inch rings.
-Dip rings in milk, the in bread crumbs until coated, then place in the baking dish and pan in a single layer. Bake until tender, about 20 minutes
-Remove eggplant from the 9×13 pan and spread a little tomato sauce on the bottom.
-Add a layer of eggplant slices, sauce, then mozzarella cheese and repeat the layering until you run out of ingredients. Make sure to have enough cheese to top it all off.
-Sprinkle top with parmesan and bake uncovered for about 40 minutes or until it is heated through and bubbly around the edges.
-Let stand for about 10 minutes before serving.