five olives

• 1 cup couscous
• salt
• 1 1/4 cups very hot water
• 1/4 cup finely diced red onion
• 3 tablespoons fresh lemon juice
• 2 tablespoons finely chopped oregano
• 1 tablespoon drained small capers, finely chopped
• 1 garlic clove, minced
• 1/4 cup extra virgin olive oil
• 1 medium cucumber peeled seeded and cut
• 1/4 cup chopped mixed olives
• 3 large romaine lettuce leaves, chopped
• pepper
• 1/2 ounces feta cheese, crumbled

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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.

The more salt you eat, the more water you retain to dilute it. You don’t want the extra water weight, of course, and it may also hide a loss of body fat. Also, research has linked excessive salt intake to hypertension and heart and kidney disease. Using herbs and spices is a way to get the full flavors from food without adding a lot of salt.

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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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