Aegean Category
Green Beans with Garlic Vinaigrette Author: zenon May 5,2008
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Ingredients
Vinaigrette:
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
Beans:
2 1/2 pounds green beans, trimmed
1/3 cup sliced almonds, toasted
1 tablespoon fresh thyme leaves
Green Bean Casserole Author: zenon May 5,2008
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Ingredients
Vegetable cooking spray
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 cup skim milk
1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese
1/2 cup low-fat sour cream
1 teaspoon sugar
1/2 teaspoon salt
2 (9-ounce) packages frozen French-style green beans, thawed and drained
1 1/2 cups herb-seasoned stuffing mix
2 teaspoons margarine, melted
1 egg white, lightly beaten
Spinach Salad with Feta, New Potatoes, and Artichokes Author: zenon May 5,2008
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Ingredients
6 small red potatoes (about 1 pound), scrubbed
1 (10-ounce) bag fresh spinach, washed, drained, and stems removed
1 cup Greek Vinaigrette, divided
1/4 cup red onion, thinly sliced into half rounds (about 1/2 small onion)
1 medium cucumber, peeled and cut into 1/4-inch rounds
1 pint cherry tomatoes, halved
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup pitted kalamata olives, coarsely chopped
1/2 pound feta cheese, rinsed and cut into 1/2-inch cubes
Garnish: fresh basil
