Healthy and Delicious Cooking

Once again I turn to the simple yet delicious food from Diane Kolichas. Her book, "Meze", provides an abundance of recipes that are constantly enjoyed by my family and friends. Serve this with the Zucchini and Potatoes in a Skillet , and listen to the sighs of contentment. RECIPE (4 servings) MARINADE 1 1/2 cups dry red wine 1/3 cup extra virgin olive oil 2 bay leaves 2 tablespoons minced garlic salt and pepper to taste 2 1/2 pounds boneless pork shoulder, cut into 1 1/2" cubes RELISH cayenne pepper to taste 1-2 large red onions, sliced 1 1/2 cups Greek yoghurt Steep the pork in the marinade for 4 hours. Heat a gril (I used a grill pan), and grill pork for about 5 minutes per side. Remove. Dust generously with cayenne and onions, and serve with yoghurt on the side.

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 ...