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Marinated Grilled Vegetables

From Natalie:

Now that the weather is great, we have been grilling a lot!  This is a staple that I will include in many meals, whether it be beef, chicken or seafood.

Ingredients:

  • 1 Red Pepper
  • 1 Green Pepper
  • 2 Stalk of Celery
  • 1 Zucchini
  • 1 Red Onion
  • 1 Vidalia Onion
  • 1/3 cup olive oil
  • 3 Tablespoons Balsamic Vinegar
  • Crazy Salt
  • Ground Black Pepper
  • Garlic Powder

Cut the vegetables into chunks.  Place into a bowl and pour the oil and vinegar over them.  Sprinkle with Crazy salt, ground black pepper and garlic powder.  Toss together and put into the refrigerator.  Let the vegetables sit a couple of hours up to overnight.  Stir every few hours so the mixture marinates.

I bought this great covered pan a few years ago at Crate and Barrel.  Drain off the excess marinade and put into the pan (or something like it).  Put on the grill and turn often.  Cook about 20 minutes.  You can also add fresh mushrooms, asparagus and or summer squash. Enjoy!

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OLD FASHIONED BEEF STEW

From a tiny BEACH kitchen:

Here is another classic crockpot recipe…… I don’t have a picture of the finished dish.  Oops!  We ate it all before I realized I didn’t get the finished shot- the stew was THAT GOOD!   (Use your imagination.)

I did, however, take a shot of the actual beef stew recipe I have been using forever.    The recipe booklet came out of the crockpot box many years ago.

INGREDIENTS

  • 2 pounds beef stew meat
  • 4 potatoes, peeled and diced
  • 3 carrots, sliced
  • 1 stalk celery, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp worcestershire sauce
  • 1 1/2 cup beef broth
  • bay leaf
  • 1/4 cup flour
  • paprika
  • salt and pepper

Roasted Cauliflower

From Rita:

I got this recipe from an old friend many years ago and have never stopped making it as the combination of flavors is fab.  It takes little time to prepare-  which I love.  This could be prepped ahead of time if necessary and put in a large zip lock bag, refrigerated and baked later.  

We hope you all enjoy this as a new side dish to accompany any meal.  I used some of the leftovers and made an egg white and feta scramble one weekend morning and I loved it. You may also make a warm veggie wrap and add bit of goat cheese when the veggies are warm and let it melt in.  I use many leftovers so many different ways and it always becomes a treat to eat!  Those of us who love food will really will love this one!

  • 1 large head cauliflower
  • 1 large red onion
  • 2 tablespoons jarred garlic
  • 1 big handful chopped flat leaf parsley ( not curly)
  • 1/4 cup olive oil
  • salt and pepper to taste
Toss all ingredients in a large bowl being sure to get everything coated nicely.  Put into a roasting pan and roast at 400′ for about 45 minutes or until the cauliflower is fork tender.  Be sure to flip over a couple of times so nothing gets charred in the oven during the cooking process.
 
 
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TSATSIKI (Greek Yogurt Dip)

From Rita:

This delicious Greek dip is wonderfully flavored and has multiple uses.  Serve with red, yellow or orange pepper strips, sliced cucumbers, carrot, celery sticks, and grape tomatoes to create a veggie platter with the dip as its centerpiece.  It is also great with slices of toasted French baguette, toasted pita pockets or as a veggie sandwich topping.  Greeks will eat it with most anything including roasted or grilled chicken, lamb, and pork. 

It is usually the topping for the famous Greek sandwiches called yiros.  It is not uncommon to see Greeks munching away on a yiro while strolling down the streets of their beautiful country.  In the US, these sandwiches are referrred to as Giros.  In Greece, they are known as YIROS.  Once you have a giro, you’ll NEVER  forget the experience.

INGREDIENTS:

  • 1 cucumber cleaned, seeded and grated.  It must be squeezed really dry to remove all the liquid.  This can only be done well be using many paper towels.  I used English Cucumber as they are almost seed free and speeds up the process.
  • 1 quart  plain Greek yogurt ( I use fat free)
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 level tablespoon dried oregano ( rubbed together in the palms of your hands to allow the flavor to explode).  Remember dried herbs are exactly that DRIED LEAVES.  Fresh chopped mint is an option here as well.
  • 2 cloves garlic finely minced
  • Salt to taste

Place all ingredients in a bowl except the salt.  Mix well and add the salt slowly and begin tasting.  It does not need much so be careful not to overdo.  Remember once salt is in the recipe-  there is no taking it out.

 

Cabbage/Vegetable Medley

From Natalie:

One of my favorite side dishes is cabbage in garlic and oil.  This is an interesting twist on that recipe.  Easy and delicious!

Ingredients:

  • 1/2 head of green cabbage
  • 1/2 head of red cabbage
  • 1 red onion
  • 1 green pepper
  • Olive Oil
  • Garlic Powder
  • 1 cup Balsamic Vinegar
  • Crazy Salt
  • Ground Pepper

Pour enough olive oil to generously cover the bottom of a large frying pan.  Sprinkle garlic powder to cover the oil.  Cut onion and pepper into large chunks.  Put into the pan when the oil is hot.  Cover.  With a wooden spoon, turn often.

Cut the cabbages into large chunks.  Make sure to take the hard core sections out and discard.  Once the onion and pepper start to get soft, add the cabbage to the pan.  You may want to add some more olive oil and garlic powder at this time.  Cover and simmer for about 20 minutes, stirring frequently.  The vegetables will reduce as they cook.

Once the vegetable are soft, add about 1 cup of Balsamic Vinegar over the whole mixture.  Add Crazy Salt and ground pepper.  Continue to turn over.

Let simmer another 15 minutes.  Enjoy!

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