Nothing taste better than fresh spinach! And I only discovered it a couple of years ago,so I guess it's safe to say that it wasn't a favorite of mine for quite some time. It's quite funny how in the adulthood ,we discover the foods that our moms tried so hard to make us eat them ,because they were good for us.



Ingredients:
1/2 cup olive oil
2 medium onions, chopped
1/2 teaspoon chili pepper
1 1/2 cups long grain rice
2 1/2-3 cups chicken stock
2 (9 ounce) packages baby spinach
salt
1/2 cup chopped fresh dill
1 cup yogurt

In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat.
Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist.
Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.

Now that tomatoes are so sweet,this is a great way to start the day.From greek-recipe.com,a recipe that comes from Corfu. The beautiful photo belongs to Andi of the Longmeadow Farm.



Ingredients:
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
4 eggs, beaten a little with a fork
1 teaspoon oregano, thyme or 1 teaspoon basil
salt
black pepper
1 pinch sugar

Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.

I made this during the ZWT6 and CaliforniaJan is the one the recipe belongs to.

Ingredients:
1 tablespoon whole cumin seed
2 teaspoons whole coriander seeds
1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
2 teaspoons orange zest
1 1/4 cups extra virgin olive oil
10 ounces brine-cured black olives, pitted and halved lengthwise
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
8 ounces feta cheese, diced
1 French baguette, sliced

Combine cumin, coriander, and red pepper in a small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

Our family totally loves this salad. The first time I made it,I barely got to try it since my daughters attacked it. My meat loving husband also loves it. I've made it twice a week too. This recipe belongs to Laloula from the zaar,one of the nicest person you can think of. No wonder her salad is so great! She's a great baker,makes tons of muffins and scones and loves dips.That's not it.It's not enough that she's great she's got a twin sister too.What you get:double greatness!

Ingredients:
80 g pasta (maccaroni or penne)- I use fusili
125 g frozen spinach -sometimes I omit it
150 g kefir -yogurt works fine
2 garlic cloves, minced
1 red onion, diced finely
2 tomatoes, sliced
40 g green olives, halved (stones removed)
1/2 lemon, juice of
1/2 bunch dill, chopped finely
1 tablespoon walnut oil or 1 tablespoon other flavourful oil
salt and pepper

Cook pasta according to package instructions until al dente (firm to the bite). In the last five minutes of cooking add spinach.
For the sauce combine kefir, oil, garlic, dill and lemon juice in a bowl. Season with salt and pepper to taste.
In a big bowl combine sauce, drained pasta and spinach, tomatoes, olives and onion.
Season again to taste. Let cool and serve or eat warm. Enjoy!
Since loula is vegetarian this is meatless,but chicken breast works fine in it.(sorry loula for adding this)

Not bothering to buy the stuff anymore.Make them myself.

Ingredients:
1/2 lemon
600 g kalamata olives
500 ml olive oil
1/2 teaspoon dried greek oregano
1/4 teaspoon fresh ground black pepper
1 dried bay leaf

Use a zester to remove the rind from lemon.
Place the olives in a large glass or ceramic bowl.
Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine.
Cover with plastic wrap and place in the fridge overnight to develop the flavours.  Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.

If you know me from the Zaar,I'm sure you know Deb(debbwl) one of the host of the Holiday tag game.She suggests dipping French bread in the marinade.Enjoy!

Ingredients:
4 large tomatoes, ripe, sliced
1/2 small red onions, thin sliced
1/4 cup olive oil, good quality
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 garlic cloves, minced
1/4 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon pepper

Arrange tomato and onion slices in shallow bowl (I use a pie plate).
Combine olive oil, red wine vinegar, lemon juice, garlic, salt, oregano, and pepper.
Pour over tomatoe and onion slices.
Chill thoroughly at least 2 hours, gently stirring once or twice.