five olives

• 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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This is a traditional Sicilian recipe, where the catch of the day is cooked each night in a large pot with spices, tomatoes, and olive oil. The soup can be made ahead of time and kept in the fridge for up to six days. Serve with crusty French bread.

• 1 teaspoon olive oil
• 1/4 cup dry sherry
• 1/2 cup cup sliced onion
• 1/3 cup diced carrot
• 2 1/2 cups crushed tomato (canned or fresh)
• 2 cups red potatoes, diced
• 1/8 teaspoon crushed red chile
• 1 cup water
• 1 teaspoon fresh basil, minced
• 6 tablespoons chopped parsley
• 1 pound white fish (such as cod), cut into 1-inch pieces
• Salt and ground black pepper

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• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 egg white
• 1 pound large shrimp, peeled
• 1 can unsweetened pineapple chunks
• 1/3 cup water
• 3 tablespoons sugar
• 3 tablespoons ketchup
• 3 tablespoons vinegar
• 2 teaspoons cornstarch
• 1 tablespoon sherry
• 1 teaspoon dark sesame oil
• 1/2 cup diced onion
• 1/3 cup diced mushrooms
• 1/4 cup frozen peas
• 4 cups hot cooked rice

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• Four 8-ounce salmon steaks
• 1/2 pound grape tomatoes
• 1/4 cup diced red onion
• 3 tablespoons chopped mint
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice

Cooking Instructions:

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What we need:

• 1/2 pound shrimp
• 150 g Beijing Cabbage
• 100 g canned/fresh soybean sprouts
• 4 tablespoon soy sauce
• 3-4 Lolo Rosso leaves
• 1 tomato
• 1 cucumber
• 2 tablespoon sesame seed
• dill weed
• parsley

Seasoning

• 1 tablespoon spices
• 1 tablespoon white vine
• 1/2 teaspoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon sugar
• salt
• pepper

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