five olives

What we need:

• 2 lamb racks, cut into chops
• extra virgin olive oil
• 1/4 cup sliced mushrooms
• 2 leaves fresh basil, torn
• 1/2 cup crusty bread, cubed
• salt and pepper

Cooking Instructions:

1. To prepare the lamb, brush generously with olive oil and season with salt and pepper to taste. Place mushrooms, basil and bread in a food processor and process to fine crumbs. Transfer to plate or bowl and press the lamb firmly into the crumbs to form a crust. Cover and refrigerate 30 minutes to set crust.
2. Heat enough oil in a nonstick pan to cover the base. Saute chops, a few at a time, over medium-high heat until golden brown and medium rare, about 10 minutes total, or until cooked as desired. To test, press gently with finger. The meat should be firm but springy. Keep warm in a low oven.

Try this recipe when sweet red bell peppers are in season. Choose well-shaped peppers that, when stuffed, can stand up in a dish. The light filling and sauce can be made ahead or frozen.

What we need:

• 4 medium-sized red bell peppers
• 1 teaspoon sesame oil
• 1 onion, chopped finely
• 2 cups sliced mushrooms
• 1 teaspoon minced garlic
• 1 cup corn (frozen or fresh)
• 2 eggs, beaten
• 1 cup grated farmer cheese
• 2 tablespoons grated Parmesan cheese

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Eggplant and zucchini are ideal for stuffing and baking. You can serve them as entrees or side dishes. This Mediterranean stuffed eggplant has the flavors of tomato, garlic, olive oil, peppers. This vegetable dish will keep two days in the refrigerator before baking if tightly covered with plastic wrap

What we need:

• 2 medium-sized eggplants
• 2 teaspoons olive oil
• 1/4 cup wine
• 1/2 cup chopped onion
• 3 to 4 cloves garlic, minced
• 1 cup chopped tomatoes
• 1 green onion
• 1/2 cup chopped bell pepper
• 1/4 cup black olives, chopped
• 1 teaspoon minced fresh basil
• 1/2 teaspoon oregano
• herbs
• ground pepper
• 1/2 cup bread crumbs
• 1/3 cup grated Parmesan cheese
• fresh basil and parsley

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Greek cooks traditionally salt eggplant before baking, to allow the fibers to soften and therefore better absorb the flavors of the sauce. The salt can be rinsed off before cooking. This savory dish will freeze well and keeps for seven days covered tightly with plastic wrap in the refrigerator. It is a nice low-calorie twist on the traditional beef moussaka.

What we need:

• 1 large eggplant, sliced very thinly
• 1 tablespoon olive oil
• 1 large onion
• 2 cloves garlic
• 2 large ripe tomatoes, chopped
• 3 tablespoons basil
• 1 teaspoons oregano
• 1/2 cup white wine
• Oil, for greasing pan
• 1 cup cooked chick-peas
• 2 eggs, beaten lightly
• 2 tablespoons grated Parmesan cheese

Cooking Instructions:

1. Preheat oven to 300 F. Place eggplant slices on a large baking tray and sprinkle with salt. Bake until easily pierced with a fork (10 to 15 minutes).
2. While eggplant is baking, heat olive oil in a skillet and saute onion until soft, then add garlic, tomatoes, basil, oregano, and wine. Continue to saute until tomatoes soften (about 10 minutes).
3. Place eggplants in a lightly greased 9- by 12-inch baking dish. Raise temperature of oven to 350 F.
4. Spread chick-peas over eggplant; top with beaten eggs. Spoon tomato saute over eggs. Sprinkle with cheese, make 2 layers, and bake for 45 minutes.

• 2-3 trout
• 2-3 tablespoons olive oil
• 2-3 cloves garlic, chopped
• fresh ground black pepper
• salt
• 2 cups chopped fresh mushrooms
• 2-3 tablespoons butter
• 2-3 tablespoons breadcrumbs
• 1 lemons
• minced parsley

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