Toss together:

• 4 large potatoes, boiled or microwaved, peeled, and sliced
• 1 small salad onion sliced thin
• 1 tsp. capers
• 2 tbs. black olives sliced
• 1 tbs Anatolian paprika
• 1/4 c. olive oil
• salt and pepper to taste

decorate with chopped fresh parsley and sliced red pepper (optional).

Toss together:

• 1 can lima beans, drained
• 1 tbs chopped onion
• 1 tbs olive oil
• 1 pinch oregano

Saute in 1/4 c. olive oil:

• 2 onions grated

Add; cover and cook 30 min.:

• 1 bunch leeks, cleaned and cut into 1 inch lengths
• 1 carrot diced
• 1 tbs tomato paste

Add and cook covered 30 minutes or until leeks are tender

• 2 tbs rice
• pinch of sugar
• juice of 1/2 lemon
• 1 c. water
• salt to taste

Garnish with lemon wedges; serve at room temperature as salad or appetizer with sliced French bread.

Place in sauce pan:

• 1 lb green beans washed with strings removed
• 1 large onion chopped fine
• 1 cup water

Cover with waxed paper and cook covered for 30 min.

Place on top of beans

• 1/2 cup sliced or chopped tomatoes
• 1/4 cup olive oil
• 1/2 tsp sugar

Cook for 30 minutes, adding more water if necessary.

Arrange on plate. Serve cold as a salad or appetizer.

Heat in a large, heavy skillet:

• 4 tbs. olive oil

Add and cook over med. low heat for 20 min. until onion is lightly browned

• 1 small green chili pepper minced
• 1 large sweet onion quartered and thinly sliced
• 1 each large red and green bell peppers cored and thinly sliced

Add; cover skillet and simmer for 15 min.

• 2 cloves garlic minced
• 2 tsp. paprika
• 1 tsp thyme leaves crumbled
• 1 med. zucchini quartered and sliced
• 4 large tomatoes chopped
• salt and pepper to taste

Stir in and bring to a boil:

• 1 1/4 cups rice
• 2 cups chicken broth

Reduce heat and cook 20-25 minutes or until rice is done. Garnish with parsley. Serve hot or as a salad at room temperature with lemon juice and olive oil.

Toss together:

• 1 lb green beans steamed
• 1 can chick peas
• 1/4 cup olive oil
• 1 tsp. dried basil

Toss together:

• 1 can sliced beets
• 2 tbs hot olive oil

Decorate with slices of red pepper or pimento

Cook together until tender:

• 1 cup diced celery
• 1 small diced onion
• 1 clove minced garlic
• 1 tbs tomato paste
• 1 pinch sugar
• 1 tbs olive oil
• 1 tsp hot pepper flakes
• 1 pinch oregano

Serve cold with Italian bread

Cook two cups pasta (rotini or other macaroni) in salted water

Toss with:

• 1/4 lb. cubed feta
• 1/4 cup black olives sliced
• 1 tbs capers
• 1 pinch basil
• 1/2 cup sliced tomatoes or whole cherry tomatoes (optional)

Toss together:

• 1 lb macaroni (rotini or tubes), cooked and drained
• 1/2 c. olive oil
• 1 clove garlic, minced
• 1 tsp basil
• crushed dried red peppers to taste
• 1/4 cup grated parmesan
• 2 cups broccoli flowerets, lightly steamed
• 1/4 lb. pepperoni or salami slices
• 1/2 lb mozzarella, cubed
• 1 pint cherry tomatoes, whole

Serve at room temperature

Soak for one hour in boiling water to cover:

• 1 cup bulgur wheat

drain wheat and add:

• 1/2 cup chopped green onions
• 1 cup chopped parsley
• 1/4 c. olive oil
• juice of one lemon
• 2 cloves garlic crushed or minced
• salt and pepper to taste

Garnish with tomato and lemon wedges and parsley sprigs

Cook together for 30 min.

• pre-soaked lentils
• 6 shallots, peeled and quartered
• peel of one lemon
• 2 bay leaves

Drain lentils, remove lemon peel and bay leaves.

Add:

• 3 tbs. olive oil
• pinch of cumin
• pinch of coriander
• salt and pepper to taste

Soak in cold water for one hour

• 1 lb of lentils

Cook for 25-30 minutes with

• 2 carrots diced
• 1 onion halved
• 1 bay leaf
• 3 cups water

Drain lentils and remove onion and bay leaf

Toss with:

• 1/4 cup olive oil
• juice of 1 lemon
• black pepper
• chopped parsley

Soak overnight in cold water:

• 1 pound lima beans

Drain and boil covered for 30 minutes.

Saute in a heavy pot in 1/4 cup olive oil:

• 1 onion finely chopped
• 2 cloves garlic minced
• 2 carrots diced
• 1 branch celery diced
• 1/2 cup chopped parsley

Add and simmer for 15 min.:

• 1 tsp dill weed
• juice of one lemon
• 1 large can chopped tomatoes
• 2 cups chicken broth or 2 cups water and 2 boullion cubes

Add beans and 1-2 cups water

Cook for 45 min to 1 hr or until beans are done. Garnish with lemon wedges and parsley. Serve at room temperature with French bread.

Parsley Pasta Salad

Toss together:

• 1/2 lb pasta (rotini, shells), cooked and drained
• 1/4 cup parsley pesto
• 2 tbs. coarsely chopped walnuts
• 1/4 cup provalone in i/4 inch cubes
• 1 tbs. olive oil

Toss together:

• 1/2 lb pasta, cooked and drained
• 1/4 c. olive oil
• 2 tbs chopped salad onions
• 1 tbs capers
• 1 tbs pimientos chopped
• 1/4 c. black olives sliced or chopped

optional:

• 2 tbs. chopped celery
• 1-2 hardboiled eggs sliced

Layer in this order on a serving plate:

• 1 large onion, halved and sliced very thin. Put onion slices in a bowl with a tbs salt and knead. Wash several times with cold water and pat dry with hands.
• 2 large tomatoes, washed, peeled, seeded and sliced 1/3 inch thick.

Top with:

Arrange on a plate:

• 1 large tomato cut in wedges
• one salad onion cut in thin slices
• 2 oz feta cheese cut in slices 1/4 in thick, 1 in. square
• 6 black olives

Sprinkle with:

• pinch of basil
• juice of 1/4 lemon
• 1 tbs olive oil

Toss together in salad bowl:

• 2 large tomatoes, cubed
• 1 cucumber peeled and cubed
• 1/4 lb feta cheese cubed
• sliced onion

Optional:

• sliced green peppers
• tbs capers

Sprinkle with:

• pinch basil
• juice of 1/2 lemon
• 1/4 cup olive oil

Serves four.

Toss together:

• 1 green pepper, diced
• 1 tomato, diced
• 1 onion diced
• tbs minced parsley
• pinch dried mint
• tbs lemon juice
• tbs olive oil

Toss together, at room temperature:

• 2 cups mixed lettuce, washed and drained
• 6 black olives (California style), sliced thin
• 1/2 clove garlic rubbed in wooden bowl or 1/2 clove elephant garlic minced
• 1 tbs pecorino cheese with black pepper, finely diced
• 1 tbs lemon juice
• 2 tbs olive oil

Mix in large serving bowl:

• 3 cloves garlic, crushed
• juice and zest of 1 lemon

Heat together and add to lemon-garlic mixture

• 3 tbs olive oil
• 2 tsp crushed dried oregano
• salt and pepper to taste

Toss with cauliflower.

Heat together in a large frying pan

• 2 tbs olive oil
• 1-2 tsp crushed coriander seeds
• 2 bay leaves

Add and cook slowly for 10 min., covered:

• 1 lb mushrooms, cleaned and sliced
• salt and pepper to taste

Pour onto platter with juices and add

• juice of 1 lemon.

Steam until just tender:

• 1 lb green beans, trimmed and cut into 2-inch pieces

Put drained green beans in a bowl with:

• 4 shallots, thinly sliced
• 3 sliced plum tomatoes

pour over the vegetables a mixture of

• 1/4 cup olive oil
• juice and zest of 1 lemon
• salt and pepper to taste
• sprinkle with parsley

Serve at room temperature.

Boil until tender (about 1 hr):

• 1 1/2 navy beans, soaked overnight

Drain and gently toss with:

• 2 hard boiled eggs, sliced
• 2 onions quartered and sliced thin
• 2 tomatoes sliced thin
• 12 pitted black olives, halved
• 1/4 cup olive oil
• juice and zest of 1 lemon
• salt and pepper to taste

Cook potatoes (2 lbs); peel and slice