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Greeks love their zucchini recipes…  From braising to boiling, it’s one of the most beloved vegetables of Hellenic cuisine. I prefer kolokithopita (zucchini pie in Greek) over spinach pie, otherwise known as spanikopita.  The texture of the zucchini mixed with the Arborio rice is a match made in Greek heaven, although the rice is technically an Italian varietal mainly used for the classic risotto dish. In the winter months, I make this pie a bit more rice-heavy, and in the summertime stuffed

Chilled soups are some of my favorite recipes, especially when the end of summer approaches.  The trick is to make sure the sweetness of the corn remains while preparing the stock for the puree.  The puree is key in producing a velvety texture that combines well with a dollop of mascarpone or chevre cheese. Prep Time 20 minutes + 4 hours for chlling Cook Time 35 minutes Servings 4 INGREDIENTS 2 tablespoons butter 1 leek, cleaned and chopped finely 2 shallots, chopped 1 medium white onion chopped 10 ears

You’d be surprised just how moist and flavorful these meatballs turned out by using quinoa as the stuffing. And YES! I did say quinoa, as in the flowering plant commonly found in the Peruvian Andes. Prep Time 15 minutes Cook Time 35 minutes Servings 4 INGREDIENTS 3/4 cup red quinoa 1 1/2 pounds ground turkey organic is best 2 large eggs, beaten 2 tablespoons almond meal 1 tablespoon smoked paprika 1 teaspoon Celtic sea salt 1 tablespoon butter 26.46 ounces chopped tomatoes quinoa-stuffed-meatballs INSTRUCTIONS 1. In a medium saucepan of boiling water, cook the quinoa

Leading science journal’s like the Science of Food and Agriculture unequivocally recommends bee pollen as a valuable dietary supplement.  I’ve seen these vibrant granules glaze the tabletops of almost every farmer’s market in Mediterranean countries, and they all have their variations of color depending on the region. My grandmother’s spoon-fed me the stuff on almost every breakfast meal I had growing up [careful if you have allergies to bee products].  As an athlete, I was given elixirs from my acupuncturist, one of

It’s an exciting time to be a pasta lover these days—you have many different varieties to pick from, like red lentil, sprouted wheat (my personal favorite!), spelt, brown rice, and more.  Feel the vibes of summer with vegetables and grilled shrimp using sprouted whole grain fettuccine, topped with the earthy-sweetness of extra-virgin olive oil. Ingredients 1 16-ounce box of organic sprouted pasta (like Food For Life Ezekiel 4:9) 1 medium zucchini, chopped 3 cups cherry or grape tomatoes (about 25 tomatoes), sliced in half 2

Smoked sea salt gives a depth of flavor you wouldn't expect with sea scallops.  Simple, clean food that’s bursting with taste.  This is Wild Mediterranean cuisine! This dish embodies Wild Mediterranean cuisine. You can replace the scallop with a white fish like sole, or even shrimp (sourced from clean waters). Prep Time 10 Cook Time 15 Servings 2 INGREDIENTS 12 x 12 piece parchment paper 4 jumbo scallops 1 small carrot peeled 4 small broccoli florets 1 teaspoon fresh ginger grated 2 teaspoons red onion grated 1 tablespoon unsalted butter 1 teaspoon Falksalt