Healthy and Delicious Cooking

ODE TO DIANE The Monday blues dissipated after making Roasted Eggplant,Salad, Potato and Zucchini in a Skillet, and lovely little Pork Skewers with Cayenne and Raw Onions. WOW! Thank you Diane, your beautiful food was a massage for my soul, and brought joy to my loved ones.  BYE BYE BLUES Thought I burnt it but the creamy, white flesh was perfect. RECIPES Roasted Eggplant Salad with Feta, Onions, Peppers, and Garlic (8 servings) 3 large eggplant juice of 1 large lemon 1/2 cup extra virgin olive oil 1 large red onion, chopped 2 green peppers, chopped 3 cloves garlic 7 ounces feta, crumbled 1/2 teaspoon cayenne salt and pepper to taste Poke the eggplant all over surface and roast in a 450 oven for 45 minutes to 1 hour, or until charred and wrinkled, (as above). Slit the eggplant open and scrape out the flesh on to a cutting board. Place in a bowl and squeeze lemon and add the olive oil and mix well. place in the serving dish. Add chopped vegetables and feta

I cannot believe that I have had Diane Kolichas' 2 fabulous books, Meze and The Glorious Foods of Greece , sitting on my shelf for several years, and have neglected to use them every chance that I get. Healthy, Nutritious and Amazingly Delicious! As a nutritionist, we talk about eating the color wheel, and this, ladies and gents, is the way to do it. This weekend we savored on Spinach, Tomato, and Feta Omelet, and family and house guest swooned. RECIPE (8 serving) 4 cups chard or spinach, chopped 3 tablespoons extra virgin olive oil 1 medium red onion, minced 2 tablespoon tomato paste OR 2 medium tomatoes chopped salt and pepper 6 ounces Greek feta, crumbled 5 large eggs, lightly beaten with salt and pepper Heat the oil and saute the onions, for 10-15 minutes, on a low flame. Add the tomato paste or tomatoes,and mix well Add the greens, sat and pepper. Saute until wilted and all liquid has evaporated. Add the feta and stir for 5-7 minutes until nearly