2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage…chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 tsp black pepper
1 tsp sea salt
1 tsp Greek seasoning
In a large pan heat your olive oil… add your meat and onions…cook till no longer pink…add garlic…cook add’l min.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, greek seasoning salt, and water…bring to a boil…cover and simmer for 20 to 30 min…or until cabbage is tender
2 onions, chopped
2 pounds lean ground beef
2 cloves garlic, minced
3 cups water
1 jar tomato based pasta sauce (approx. 26 oz.)
2 (14.5 oz) cans diced tomatoes, undrained
2 bay leaves
black pepper to taste
2 cups macaroni noodles, uncooked
Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add water, pasta sauce, diced tomatoes, bay leaves and pepper. Allow to come to a boil, reduce heat and simmer covered for 15 minutes.
Add in the in the macaroni, cover and continue to simmer, stirring occasionally until pasta is tender (about 20-25 minutes).
Discard bay leaves and serve.
1 medium cucumber
1 large tomato
1 sweet pepper
1 bunch fresh dill sprigs
Half teaspoon salt
4 tablespoons vegetable oil (sunflower oil is best)
Cut the cucumber in half lengthwise, then slice into thin semicircles.
Repeat with the tomato – in half first, then into semicircles.
Cut open the sweet pepper, remove the seeds and the stem, then slice into julienne-thin strips.
Finely chop the dill.
Place all vegetables and dill into a bowl.
Sprinkle with salt.
Add the oil and mix well to combine.
Serve as a separate dish or as an accompaniment for meat or poultry dishes.
1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
6 ounces cherry or grape tomatoes, halved
3 ounces coarsely chopped, toasted pecans or hazelnuts
2 tablespoons chiffonade fresh basil leaves
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.