Starters & Soups 34
Stuffed Tomatoes
by Rosina Tinari Wilson Magazine Issue: U.S. Vol. 3.6 Stuffed Tomatoes Serve these cold, or pop them under a broiler until the cheese gets gooey on top. Fresh, firm, large cherry tomatoes Creamy goat or sheep cheese (or cream cheese plus a little lemon juice) Fresh or dried dill Paprika Salt to taste Cut about […]
Stuffed Tomatoes and Peppers
by Laura Holmes Magazine Issue: U.S. Vol. 5.3 Stuffed Tomatoes and Peppers (makes approx. 2 cups) (serves 6) 6 tomatoes (preferably beefsteak) 6 green peppers (the bigger the better) 2 onions, finely chopped 1 cup tomato juice 1 bunch parsley (Italian or curly), finely chopped 1 cup cooked rice* 1 1/2 cup olive oil Salt […]
Tzataiki
by Laura Holmes Magazine Issue: Internet Only Tsatsiki (serves 6) 1 1/2 cup plain yogurt 2 cucumbers 4-6 garlic cloves, crushed 1 t red wine vinegar 1 T olive oil 1/2 t salt Peel cucumbers, remove seeds and cut into small dice. Place in a bowl with the salt. Add garlic, vinegar and yogurt, and […]
Perfect Wine Pairings with Salad
Perfect Wine Pairings with Salad Let’s be honest. Sometimes we are just not in the mood to cook and will throw whatever’s in the fridge together for “dinner” (more like a side dish for wine!). However, not all types of dressings go well with different types of wine. Fancy that! Plus, let’s be honest […]
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