Directions:
Preheat the oven to 350 F.
2.Place the croissants on a sheet pan lined with parchment paper. Bake for 8 minutes, until heated through. Set aside for 5 minutes to cool slightly.
3.Meanwhile, in a medium bowl, combine the mascarpone, milk, chives, 1 teaspoon salt and 1/2 teaspoon pepper.
4.Slice each croissant in half horizontally with a serrated knife. Spread the bottom halves with the mascarpone mixture, then sprinkle evenly with the capers and lay the salmon evenly on top. Place a few slices of red onion on top, if using. Top with a generous handful of arugula and replace the tops of the croissants, browned side up. Serve while the croissants are still slightly warm.
Ingredients:
4 tablespoons unsalted butter
1 to 2 tablespoons butter to grease a 9x13-inch pan
a 12-ounce bag of dried egg noodles
3 ribs of celery, chopped
1 onion, chopped
8 ounces of mushrooms, sliced
2 teaspoons of capers, rinsed and chopped
2 garlic cloves, minced
salt and pepper to taste.
⅓ cup all-purpose flour
2 cups vegetable stock
1 cup half-and-half
¼ cup white wine
1 pound of tuna canned in water. Drain the tuna and
use a fork to flake it.
1 cup frozen vegetables, par-cooked
¼ cup minced fresh parsley
2 tablespoons minced fresh dill
About 3 or 4 scallions, sliced
2 cups plain panko bread crumbs mixed with
1 cup shredded cheddar cheese
Directions:
Heat the oven to
375 ° F and grease the 9x13 pan with the 1 to 2 tablespoons butter.
Cook the noodles
according to package directions until they reach the al dente stage. Drain and
set aside.
While the pasta is cooking, melt the 4 tablespoons of butter in a Dutch oven. Add the celery and onion and cook over medium heat while stirring. Cook until the onions are translucent, about 5 minutes.
Add the mushrooms and cook while stirring, about another 5 minutes.
Add the capers and garlic and cook until the garlic is
fragrant, about 1 ½ minutes. Season the vegetables with salt and pepper.
Sprinkle the flour over the vegetables, reduce the heat, and cook, stirring constantly for about 1 minute.
Add the stock, the half and half and the wine, and bring to a
boil.
Reduce the heat
to low and simmer, stirring until the sauce has thickened, about 7 minutes.
Remove the pot from the heat.
Stir in the tuna,
the vegetables, the scallions, the parsley, and the dill. Taste to check if the
seasonings need to be corrected.
Add the noodles
and toss well. Transfer the mixture to the prepared pan and smooth it into an even
layer. Sprinkle the panko bread crumbs and the cheese on top, and bake,
uncovered, until the tuna noodle casserole is it's bubbly, about 25 minutes.
Ingredients:
1 small onion, finely chopped
2 scallions sliced thinly; use the white and light green parts only
16 ounces/500 grams spinach, chopped
salt and pepper to taste
1/2 cup feta cheese, crumbled
2 tablespoons chopped dill
2 tablespoons chopped parsley
1 tablespoon chopped mint
1 tablespoon chopped chives
1 egg, beaten
Olive oil as needed
sesame seeds
16 ounces / 500 grams of fillo, thawed
Directions:
In a skillet, over medium heat, add the onion and cook for about a minute. Add the spinach and cook for about 5 minutes, until the water from the spinach has evaporated. Add the scallions and stir.
Remove from the heat, and add the beaten egg, salt and pepper, feta cheese, dill, parsley, chives, and mint. Mix well.
Heat the oven to 375 F / 190 C.
Line a baking sheet with parchment paper.
Unfold the fillo. To keep it from drying out, cover it with a clean kitchen towel. Remove one sheet of fillo and place it on a work surface. Brush the top half of the fillo with olive oil and fold the non-oiled half onto the oiled half. Cut the fillo sheet in half lengthwise to create two rectangle fillo sheets.
Place about a teaspoon of filling on each phillo sheet and roll up into a tight cylinder that resembles a cigar. Place the fillo cigar on the baking pan, seam side down. Brush the top with olive oil and sprinkle with sesame seeds.
Repeat this process with the rest of the fillo.
Bake for 10 minutes, until the top of the fillo is golden.
Serve the cigars on their own or with tzatziki sauce.
Ingredients:
2 jalapeño chiles (seeds removed) roasted, cooled, chopped
1 serrano
chili (seeds removed) finely chopped
4
tablespoons finely chopped onion
3
tablespoons parsley, chopped
1 cup of finely
chopped tomatoes
4
avocados
1
tablespoon of lemon juice
2
tablespoons of lime juice
a drizzle
of olive oil
salt to
taste
Directions:
Assemble
the onion, parsley, chiles, and salt. Grind into a paste.
Cut the avocados in half, remove the pits and squeeze the flesh onto the paste. Mash the avocados but leave some larger pieces; don’t make the texture too smooth.
Reserve a tablespoon of tomatoes and a tablespoon of onions
Add all
the other ingredients and mix well.
Top the guacamole with the reserved tomatoes and onions and serve right away.
INGREDIENTS:
Directions:
This plentiful and colourful salad has just the right ingredients to tempt the taste buds: pasta, protein-rich chickpeas, lots of fresh vegetables, briny olives and feta cheese, plus a tangy, lemony vinaigrette that envelops each ingredient in olive oil deliciousness. I used my best olive oil here, a robust Greek variety, perfect for this dish! No matter the weather, be it snow or heatwave, this salad fits the bill!
Here's how to put it together:
Ingredients:
1 cup of raw orzo pasta, cooked (it will average
two cups when cooked)
1 pound cherry tomatoes cut in half
1/2 of a long English cucumber, cut in half lengthwise and sliced
1/2 or 1 small red onion, diced. Alternately, use one diced shallot
1 yellow pepper diced (or half of one if the
pepper is too large)
1 small zucchini, cut in half lengthwise and sliced
1 15-ounce can of
chickpeas, drained
1/2 cup Kalamata olives or
sundried olives, or a combination thereof, pits removed and cut in half
1/2 cup feta cheese, cut into
cubes
2 tablespoons of fresh chopped
parsley
1 tablespoon of fresh chopped rosemary
1 tablespoon fresh chopped sage
2 teaspoons fresh thyme leaves
1 tablespoon of chopped mint
2 tablespoons grated Pecorino Romano cheese
2 cups arugula
For the
vinaigrette:
The juice of one lemon
1 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
1/3 cup olive oil plus 1 tablespoon olive oil for the pasta
Mix all the ingredients except the olive oil. Next, while mixing, slowly add the olive oil to make an emulsified dressing.
Directions:
Mix the cooked pasta with about a tablespoon of olive oil and set it aside or cover it and place it temporarily in the refrigerator. For use in this salad, the pasta must be on the cold side so as not to steam the vegetables.
Into a large bowl, assemble all the ingredients except the cheeses and arugula.
Pour the vinaigrette over the salad and toss
gently until everything is well mixed.
Arrange the arugula on a serving platter and mix with the Pecorino Romano cheese. Season with salt and pepper.
Arrange the salad over the arugula and top it with the feta cheese.