Rhubarb Phyllo Tart

by Mary Papoulias-Platis

Post image for Rhubarb Phyllo Tart

I’m a big tart fan when it comes to making a dessert for company or for my family. When I served this Rhubarb Tart at a recent gathering, they were amazed at it’s beautiful presentation. It’s a stunner! Some recognized the rhubarb right away, and stories began of grandmother’s pies, growing up on a farm with rhubarb and family recipes being shared. After making this recipe, I will never pass up rhubarb again. My mind is spinning with ideas.

This was my first time using rhubarb, so I was a bit nervous. But to me, it felt similar to celery. I was sent several stalks from Melissa’s Produce. I browsed many articles and cookbooks and I landed on the idea of a phyllo tart. I always have phyllo defrosted in my refrigerator, for recipes such as this one. Fillo factory has sponsored my cooking and blog for years. I consider their phyllo fool-proof. It’s always sized and cut to use directly onto your sheet pans with ease. You can find their phyllo online or at your local supermarket.

I always like to mention the health benefits of the produce that I cook with in my recipes, and I’m constantly amazed at the amount of nutrients available in a stalk-like vegetable such as this one.

  • Rhubarb is a good source of Vitamin K1 which is important for blood clotting, bone health and possibly heart health.
  • The stalks are high in fiber, similar to oranges and celery.
    Rhubarb is also a rich source of antioxidants. One study suggests that its total polyphenol content may be even higher than kale.

The stalks are quite thick, just trim the edges and cut stalks or in half. Cut into 1/8-inch slices.

Here, Melissa’s has trimmed the stalks. All you do is wash and cut.

I used an 9×13 sheet pan for my tart. I first cut my large sheets in half to fit the smaller pan. As I layered the phyllo sheets into the pan, I buttered each one.

You may need to use more phyllo sheets according to the thickness of your sheets. Recipe below.

Place in a quarter sheet pan overlapping slightly.

Bake and set aside to cool on a rack.

Brush the reduced syrup onto the top of the tart. Sprinkle with lime zest.

Rhubarb Phyllo Tart

You cannot pass up Rhubarb season! This tart is a crowd-pleaser and easy to assemble.

Course Dessert
Cuisine California Greek
Keyword fillo, phyllo, rhubarb, tart
Author Mary Papoulias-Platis


  • 1 cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1/2 cup sugar
  • 3-5 stalks rhubarb , thinly sliced -1/8 inch
  • 1/2 teaspoon grated lime zest
  • 6 full sheets defrosted phyllo sheets ,cut in half.
  • 1/2 cup melted unsalted butter
  • 1 cup heavy cream, whipped for topping


  1. Preheat oven to 375 degrees with rack in the middle.

  2. In a flat glass pan, stir together the orange juice, lime juice and sugar. Add the sliced stalks for 10 minutes. Set aside.

  3. Using a quarter ( 9x13) sheet pan, brush the bottom of the pan with melted butter. Cut full sheets in half if needed. That will give you 12 layers for the tart. Layer phyllo dough onto the pan, buttering each layer until all the layers are used. Butter the top layer.

  4. Strain and pat dry the stalks, keeping the juice for the glaze.

  5. Layer the stalks, overlapping slightly.

  6. Place the tart in the oven and bake until bottom is golden, for 30 minutes, cover with foil if phyllo edges has browned. Continue baking. Test the rhubarb for doneness with a toothpick. Remove and place on a rack to cool.

  7. In a small saucepan, add the reserved juice and simmer until reduced to 1/4 cup. Once thickened, similar to maple syrup, remove and cool slightly.

  8. Brush syrup over tart and phyllo, sprinkle with zest. Serve with whipped cream.

I encourage you to visit your farmer’s market or supermarket and bring home rhubarb!

Best in Health,





Vegan Fall Pear Slump

by Mary Papoulias-Platis

Post image for Vegan Fall Pear Slump

What the heck is a pear slump?

It’s a one pot dessert, that can be used with just about any fruit. I chose California Pears. I received a shipment of three varieties of pears from the California Pear Advisory Group. The pears were beautifully wrapped with three varieties grown in California. From Bosc pears, (the brown ones), to the Bartlett (the yellow-green pears) to the vibrant Red pears!

When I bake a crisp, pie or slump feel free to mix your pears. And I do leave the peel on my pears with these recipes. Once you decide on your fruit choice for this recipe, may it be blueberries, apples or pears, a biscuit-like topping is added and cooked, all in one pot! It can be served for breakfast as well as a dessert!

Pears have many wonderful health benefits and should be added to your daily diet. Here’s why.

  • Low in calories
  • Contain no fat, cholesterol or sodium
  • A delicious source of energy (carbohydrates)
  • High in fiber
  • A good source of vitamin C
  • Contain natural antioxidants

Vegan Fall Pear Slump

This one pot pear dessert includes a biscuit topping that can be used with any seasonal fruit. One recipe that can be used year around. And it's vegan.

Course Dessert
Cuisine California Greek
Keyword dessert, pear, slump, vegan
Author Mary Papoulias-Platis



  • 4 cups roughly chopped pears ( I kept the skin on) or any fruit
  • 1/3 cup maple syrup or organic cane sugar
  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

The Slump Topping

  • 1/2 cup whole wheat pastry
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup almond, oat or soymilk
  • 1 1/2 tablespoons extra virgin olive oil
  • 3/4 teaspoons pure vanilla extract
  • 2 teaspoons finely grated orange zest
  • maple syrup and sugar for brushing the cooked biscuits


  1. In a 8-9 inch medium saucepan with a lid, add the pears, maple syrup or sugar, orange juice, cinnamon, nutmeg, and water.

  2. Place over medium heat and bring to a full boil, stirring often. Lower the heat to simmer, cover for 4-5 minutes.

Slump Topping

  1. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.

  2. In a small bowl, combine the milk with the oil, vanilla and zest. Pour the wet mixture into the dry ingredients and stir with a wooden spoon, just until the batter is mixed thoroughly.

  3. Using a large spoon, about 2 tablespoons, carefully drop the batter onto the fruit mixture. Cover the saucepan and bring to a simmer.

  4. Cook over low heat for 25 minutes. The biscuits when ready should feel firm and slightly brown.

  5. Using a pastry brush, lightly coat the top of the biscuits with maple syrup.

  6. Cool for 15 minutes before serving. Serve non-dairy ice cream or vegan whipped cream.

Here are a few tips for starting your dessert.

This is a dessert you may want to have everything ready before cooking the fruit.

In culinary terns this is called “Mise En Place”. Everything in Place.

This type of organization makes the process so much smoother and enjoyable.

Here’s a before and after of the dough as it cooks.

This is how the dough should look when it’s ready. Firm and brown in color.

It puffs up and becomes a very light topping. Press down with your finger to feel the crust.

Don’t  pass up the maple glaze on top!

It’s Fall and this is the perfect easy dessert!

Enjoy, Mary 



Papaya and Black Bean Salsa

by Mary Papoulias-Platis

Post image for Papaya and Black Bean Salsa

Papayas are so refreshing when you need a cooling appetizer for your next summer affair. I chose to use black beans and a lime accent to serve with these brightly colored papayas, that happen to be sent to me by Melissa’s Produce. Papayas are on their Season’s Best List for August, which is perfect for this dish. Take this Papaya Black Bean Salsa to any party or BBQ, it has a very light dressing which holds up well in the heat. By the way, did you know they have a delicious flavor and exceptional nutrient profile?

Here are a few facts:

  • Papaya seeds contain a variety of essential micronutrients.
  • They’re especially high in polyphenols and flavonoids, two compounds that act as antioxidants to help promote your health.
  • Antioxidants fight disease-causing free radicals to prevent oxidative stress and ward off chronic diseases.
  • Papaya seeds pack a good amount of healthy monounsaturated fatty acids, including oleic acid
  • Lastly, papaya seeds supply a hearty dose of fiber.


These fruit has large seeds that need to be removed before chopping them cubes.
But don’t throw them away they are edible!

How to use papaya seeds
  1. Scoop seeds from papaya. Rinse seeds under cold running water, then dry well with a tea towel.
  2. Line a baking tray with baking paper. Place seeds on the prepared tray.
  3. Bake in the oven for an hour until dry.
  4. Transfer to a mortar and use a pestle to coarsely crush the seeds.
  5. Crush them in a plastic bag, and use them as peppercorns in a dressing or toppings.


Cut the papaya with skin into wedges. Then carefully with a sharp knife remove the flesh.
Cut into small cubes and add to a bowl. Discard skins.

Papaya and Black Bean Salsa

Take this refreshing and delightful salsa anywhere this summer! You won't be disappointed, I promise.

Course Appetizer
Cuisine California Greek
Keyword black beans, papaya
Author Mary Papoulias-Platis


  • 6 1/2 ozs. cooked black beans
  • 1 papaya, cut into small dice
  • 5 1/4 oz. small diced red pepper
  • 3 1/4 oz. small-diced red onion
  • 2 jalapenos, seeded and minced
  • 3 tablespoons chopped cilantro
  • 2 teaspoons dried oregano
  • 2 tablespoons minced ginger
  • 1/4 cup olive oil
  • 1/4 cup lime juice and zest for topping
  • 1 teaspoons ground black pepper
  • 2 teaspoons salt


  1. Combine all the ingredients and adjust seasoning. Serve immediately or cover and refrigerate until needed.

  2. Serve with chips, sliced bread, or crackers.


Add all your ingredients and enjoy this incredibly nutritious and delightful salsa.

Best of Health!




Melon Elderflower Sangria

by Mary Papoulias-Platis

Post image for Melon Elderflower Sangria

I received a Neon Moon Watermelon from Melissa’s Produce in the dead heat of summer! It was perfect timing for sharing this Melon Elderflower Sangria with my family and friends.  This time around, I decided to try a soothing cool drink since the weather here is over 90 degrees. During the summer, all my fruit trees are bearing lemons, limes and oranges in my garden, and a sangria sounded as the perfect outside patio drink for a long-warm summer day. I was pleasantly surprised that the flesh was striking yellow. It had a pleasant sweet fragrance which reminded me of a sweet wine. Making sangrias do serve many guests, and it’s a great choice for a large group.

Wait for it…

Can you believe this interior flesh!
Once cut into small pieces, place in a blender to blend into juice. Afterwards, strain the juice into a clean bowl.

The elderflower I used in this recipe is handcrafted in California, with few ingredients and sustainably sourced. Find the link to their other products on their website at : Carmel Berry Company.

What is Elderflower?

  • An extract of the flower is used to make medicine. Elderflower is used for colds, influenza (flu), swine flu, bronchitis, diabetes, and constipation.
  • What does elderflower taste like? It’s subtle, a little bit like pear, more of a perfume than a taste. Cordials and liqueurs have a reputation for sweetness, to preserve the fruit. Elderflower is therefore used in small proportions of any recipe.
  • Elderflower has antibacterial and antiviral properties, and may also alleviate allergies and boost the immune system.

Here’s the juice after its’ been strained. And the extra melon reserved for the glasses.

Melon Elderflower Sangria

Any melon can be made into sangria, the wine drink so often served for the long summer days. I chose the Neon Moon yellow melon for it's beautiful bright color. It's quite the refreshing drink!

Course Drinks
Cuisine California Greek
Keyword fruit, melon, sangria, summer
Author Mary Papoulias-Platis


  • 3 cups watermelon juice
  • 1 bottle white wine ( I used a Sauvignon Blanc)
  • 1 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 2 tablespoons elderflower syrup
  • 1/4 cup simple syrup (1/2 water and 1/2 sugar) (see in notes)
  • Reserve extra melon and cut into tiny cubes for garnish.


  1. In a blender, cut up the melon and add to the blender. Blend until smooth and pour through a sieve to remove pulp.

  2. Combine all the ingredients in a large pitcher.

  3. Add slices of fresh fruit, oranges, limes and lemons into the pitcher.

  4. Chill in your refrigerator before serving. Best if made the night before.

  5. Add additional fruit slices to the glasses before serving. Add fresh mint if desired.

Recipe Notes

To make a sugar syrup, place 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to a simmer until sugar is dissolved.  The recipe is equal parts sugar to water. 

Check out my Greek Cherry Sangia on my blog.

Enjoy your summer with this cool drink!



Greek Avocado Ceviche

by Mary Papoulias-Platis

Post image for Greek Avocado Ceviche

This is my way of celebrating a healthy dish!  I can serve my friends and family this Greek Avocado Ceviche and know how many health benefits it offers to them. Living in San Diego, we have many local avocado farms. Of course, we all have our favorite variety and mine happens to be the buttery Reed Avocado. We can find avocados at our farmer’s markets, where we can shop during the week and buy organic as much as possible. Below are a couple of my favorites.

For this recipe, feel free to substitute black beans, kidney or chickpeas. Try different fresh herbs such as tarragon, dill, or rosemary. Avocado loves lemon juice to brighten the flavor, but also a sprinkle on top with help in keeping the avocado from browning. Serve with crackers, sliced jicama or sliced bread. For more information on avocados, take a look at California Avocado’s website for more information.

The avocado has many health benefits to consider:

  • Rich in nutrients for your digestive tract
  • Great for your vision with many phytochemicals
  • Bone Health with Vitamin K
  • As well as vitamin B6, C, and E.

Here are a few types of avocados we see in our supermarkets.

Bacon, Fuerte and the Reed are featured here.

For this recipe I find it much easier if you have everything prepared ahead of time, often called “Mise En Place” in culinary terms, meaning everything in it’s place.

Add the first group of ingredients. The beans, fennel, tomatoes,  olives, onions and parsley.

Once everything has been combined gently, add the avocado. Serve with bread, crackers or sliced jicama.


Greek Avocado Ceviche

Honestly, you cannot go wrong with this delightful dish or dip for your table. Select the beans of your choice and add any vegetables you like. My version has more of a Greek variation.

Course Appetizer
Cuisine California Greek
Keyword avocado, healthy, salad
Servings 4 side dish
Author Mary Papoulias-Platis


  • 3 cups cooked beans
  • 1 medium fennel bulb, trimmed and shredded
  • 1/4 cup minced red onion
  • 1/4 cup halved grape tomatoes
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped basil
  • salt and pepper
  • 2 avocados, diced


  1. In a large bowl, combine the beans, fennel, tomatoes, onion, parsley and olives.

  2. In a small bowl, mix the oil, lemon juice, and basil to combine. Season with salt and pepper.

  3. Add the dressing to the bean mixture, and toss to coat.

  4. Fold in the avocado and serve immediately.

If you are an avocado lover as I am, you may want to take a look at my other recipes:

California Avocado Salsa with Jicama Chips

Avocado Risotto with Lime and Olive Oil

California Feta Bagel with Avocado

Enjoy your avocados this season!



San Diego County Mushroom Farm Tour

by Mary Papoulias-Platis

Post image for San Diego County Mushroom Farm Tour

Welcome to The Chef’s Secrets Farm Tour on September 18th 2021, in San Diego.


Please watch for our October Tour -TBA soon. Thank-you!

Chef Debbi and Chef Mary have collaborated to bring you monthly farm tours throughout the San Diego area, that we have enjoyed visiting throughout our careers. This is our first tour of the year, and we hope you are ready to explore our world of culinary. For this tour you will be meeting us at the Mushroom Farm, with your own transportation. We encourage you to car pool if possible. We will have two stops, from the Mushroom Farm in Escondido to North County Olive Oil in Encinitas.

Directions to both locations:

Mountain Meadow Mushroom Farm

 North County Olive Oil

This is one of my favorite stops in North County San Diego, to get a peek into this organic farm and it’s operations. The owner will take us on a private tour of the facility, and at the end you will be selecting 2 varieties of mushrooms to take home with you. Mountain Meadow Farm is a family-owned business since 1952!

  • Wear comfortable clothing and a hat if you wish.
  • Closed toe shoes are required.
  • Don’t forget to bring your camera!
  • If you wish tag your pictures of the Mushroom Farm on Instagram at mountainmeadowmushrooms.

Next up on our tour will be North County Olive Oil.

Here, you will enjoy lunch, a cooking demo and an olive oil tasting.

Our Chef’s Menu:

Cheese Platter with Seasonal Vegetables & Fruit
Winter Salad with Pixie Tangerines
Mushroom Risotto
Road Home Brownies

One glass of wine will be served with lunch.
Lemonade & Spring Water will be available.

Don’t miss the great swag bags that you’ll get to take home!

Sue Robers, the owner will be presenting an exclusive olive oil tasting with her specialty oils. Don’t miss out on her spectacular flavored oils as well and her exceptional local extra virgin olive oil. You will learn all about the industry and how its grown in California, making our state the #1 producer in the U.S. Her olive oils will be available for purchase.

And there will be plenty of time to shop around at our local garden shops at Sunshine Gardens in Encinitas.

We suggest you car pool with a friend, if you need further assistance please notify me at : maryplatis@gmail.com.

See you there!



Sponsored by Melissa’s Produce 




Grapefruit and Avocado Cabbage Slaw

by Mary Papoulias-Platis

Post image for Grapefruit and Avocado Cabbage Slaw

Let’s just face it, I have had many salads in my life, but this Grapefruit and Avocado Cabbage Slaw in one of my new favorites. First of all, I love cabbages anyway I can get them. I love crisp cabbage leaves in a salad paired with a great dressing that softens and delivers a punch. The sesame oil in this recipe does just that! You won’t be disappointed making this dish.

Look below and read the health benefits of this salad, I’m totally impressed!. In the past, I have made Cabbage Soup with Fresh Vegetable,  which I make monthly for pure health reasons. It really gives your body all the nutrients you need to get your energy back. And it’s a crowd please. I grew up eating cabbage in our family and I have a few of our family recipes on my blog. Here are a few of my favorites:

Greek stuffed Cabbage Rolls

Greek Slaw Salad with EVOO

Savoy Cabbage with Sausage

Cabbage has many health benefits, and even more so if you eat the vegetable raw, as you do in this salad.

  • Cabbage is nutrient-rich!
  • Packed with Vitamin C and K.
  • Helps with digestion, improves gut health.
  • May help in lowering blood pressure, cholesterol and inflammation.
  • And it’s heart healthy!!!

Peeling your grapefruit can be done in two ways. You can “supreme” by peeling as shown, then cutting the segments between the membranes. Or simply peel and slice as I did, then quartered.

It’s your choice.

One trick to this salad looking so beautifully on your plate, whether you place it in a large bowl or individual plates, toss the greens with the dressing, reserving a little for the fruit and carefully topping the salad with the avocado and grapefruit. I also added freshly ground pepper on top!


Grapefruit and Avocado Cabbage Slaw

Need a colorful salad for your table? Making this refreshing salad with it's grapefruit dressing can make everyone happy!

Servings 4 servings
Author Mary Papoulias-Platis


  • 2 cups fresh spinach, shredded
  • 1 cup finely shredded red cabbage
  • 1 cup finely shredded savoy cabbage
  • 1/2 cup thinly sliced red onion
  • 1 grapefruit peeled, cut in segments
  • 2 teaspoons black peppercorns, cracked

Grapefruit Dressing

  • 1/3 cup grapefruit juice
  • 1/4 cup white white vinegar
  • 1 1/2 cups light sesame oil or ( 1/2 sesame oil and 1/2 EVOO)
  • 2 teaspoons grapefruit zest


  1. In a large bowl toss together the spinach, cabbages, red onion, and 3/4 the vinaigrette.

  2. Peel the avocado and add to a small bowl. Toss with remaining 1/4 dressing.

  3. Arrange the avocado on top of the cabbage salad along with the grapefruit segments and cracked black peppercorns.


  1. In a medium bowl, whisk the grapefruit juice, zest, vinegar,1/2 teaspoon salt, and a pinch of pepper.

  2. Slowly, whisk in the oil until blended smoothly. Season with salt and pepper, if needed.

  3. Just before serving, top with the sliced grapefruit, avocado, and fresh cracked pepper.

Bring this salad to your next party and you’ll make a big hit!




Post image for Heirloom Tomato Salad with Potatoes and Olives

When it’s the season for heirloom tomatoes, you must run to your famer’s market and pick up a few of these oversized tomatoes for this recipe. I wait all season to grow these in my garden. So, I consider them such a gem! They are usually larger than regular tomatoes, so I would use 2-4 tomatoes for this dish, according to the number of servings.

Select colors unique such as green, brown, orange varieties to give a this salad a pop! Adding the ruby gold potatoes makes this salad a complete meal. Don’t pass on the on the addition of the capers, olives and red onion as they bring unique complementary Mediterranean flavors. With a touch of oregano and  extra virgin olive oil, you have a simple but delicious healthy salad.

Melissa’s Produce sent me winter heirloom tomatoes called Santa Sweets! The color of these tomatoes are beyond describing! They are plump and filled with a sweet juice. This salad can be ahead and dressed right before serving. With the addition of steamed red or white small potatoes, it becomes a fulfilling meal. Both the tomatoes and potatoes can be ordered from their website at Melissa’s Produce.

You can steam, boil, or roast the potatoes for your desired flavor. I found by steaming them, they held together better.

Don’t forget to check Melissa’s Produce for their seasonal produce of the month.

Any way you choose to cut this beauties , I think this cut which is in quarters or smaller shows off this these terrific vegetables.

Heirloom Tomato Salad with Potatoes and Olives

Serve this colorful and hearty salad with heirloom tomatoes in season.

Course Salad
Cuisine California Greek
Keyword capers, evoo, heirloom tomatoes, olives, potatoes, salad
Servings 4 servings
Author Mary Papoulias-Platis


  • 12 ruby gold potatoes or potato of your choice
  • 2 green heirloom tomatoes, quartered (or smaller)
  • 2 red heirloom tomatoes, quartered (or smaller)
  • 1 red onion, thinly sliced
  • 1/2 cup kalamata olives
  • 1 tablespoon capers
  • 2 teaspoons dried oregano
  • 1/4 cup extra virgin olive oil
  • salt and pepper, as needed


  1. Wash potatoes if leaving skins on. Cook in simmering salted water or steamed until tender, about 25-40 minutes, done when easily pierced with a knife.

  2. Drain the potatoes, and return to the pot. Place the pot over low heat and let the potatoes dry stirring potatoes. Remove and cool.

  3. Quarter or slice the potatoes and place in a salad bowl or platter.

  4. Add the quartered or sliced tomatoes, onion, capers, oregano and olives. Drizzle with olive oil and toss gently to combine. Taste the salad and adjust the seasoning with salt and pepper.

  5. Serve the salad at room temperature. Can be prepared ahead of time and refrigerated.

Check out my other salads below:

Arugula with Tomatoes, Watermelon and Feta Salad

Tomatoes  Al Greco

Enjoy this simply made meal,


{ 1 comment }

Lamb Ribs Poached in Olive Oil

by Mary Papoulias-Platis

Post image for Lamb Ribs Poached in Olive Oil

Lamb ribs poached in olive oil may be a new cooking technique for most of you, but trust me once you have a bite of these moist succulent lamb ribs, you will use this method for many other dishes. Poaching is a term used to cook a meat, fish or vegetable at a very low temperature, usually 160-185 degrees to infuse seasonings into the dish. This can be done with water, wine, broth or olive oil. The lamb ribs are simply prepared with a few spices and fresh herbs. I used rosemary and garlic, but you can substitute thyme with shallots, fresh sliced lemons with dill, or combinations of your choice.

I do prefer a fresh vibrant extra virgin olive oil, for it does impart some flavor to your meat or vegetables. Milder olive oils can be used for your more delicate foods such as shellfish, fish or vegetables. For the lamb ribs, I used a robust and pungent  extra virgin olive oil for this dish.






Lamb Ribs Poached in Olive Oil

Poaching in olive oil may be a new cooking technique for you, but it makes your meat and vegetables tender and flavorful. These ribs are so moist, they will be gone in no time. Serve with a vegetable of your choice or the salad below.

Course Main Course
Cuisine California Greek
Keyword lamb ribs
Servings 4
Author Mary Papoulias-Platis


  • 8 lamb ribs (2 per person)
  • 2 teaspoon salt
  • 1 teaspoon red peppercorns or black pepper
  • 2-4 cups extra virgin olive oil
  • 4 garlic whole peeled garlic cloves
  • 2 sprigs fresh rosemary


  1. Preheat oven to 225 degrees. The temperature needs to be low so the oil doesn't heat up.

  2. Wash and pat dry the ribs. Salt the ribs. Add to a large baking dish so there is no overlapping.

  3. Add the red peppercorns, fresh rosemary sprigs, and garlic cloves.

  4. Pour the olive oil in the dish, covering half way up the ribs and place in the oven.

  5. After 20 minutes, turn the chops over to continue baking. Place back in the oven for 10 more minutes.

  6. Remove from the oven, check the ribs, the temperature should read 140 degrees for medium rare or continue cooking until 160 degrees. Remove and pat dry on a paper towel before serving.

As you noticed here, I added a compound butter here for added flavor for this special dinner. I used an organic butter, with roasted red pepper and Kalamata olives. I loved the addition, but it is quite decadent. You can omit it if you would like, the chops are delicious on their own.

When I developed this recipe for this post, the theme was a Valentine’s Day dinner/dessert using Melissa’s Produce. I selected the two main ingredients in the salad because in the Greek cuisine we our love beets and oranges. I grow both of these in my garden so I always have them available to cook with. The beets are steamed from Melissa’s, but you can use fresh beets and roast them as well. Blood oranges are also from Melissa’s produce and are currently in season. This salad is a typical Greek salad and goes beautifully with the lamb ribs above. Adding Greek feta, walnuts and red onions gave it the final touch it needed for a very nutrient -dense meal.

Here is the recipe for the Red Pepper and Kalamata Olive compound butter I used in this recipe. It’s up to you, you can use all the ingredients or just a few. Experiment with different spices and herbs.

Red Pepper and Olive Compound Butter

Try this on any meat as an added punch to your dish, or use it on a toasted slice of fresh bread. How special is that?

Servings 1 roll
Author Mary Papoulias-Platis


  • 8 oz. butter, diced
  • 2 tablespoon finely minced roasted red peppers
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine
  • 1 tablespoon Kalamata olives, minced


  1. Combine all the ingredients in a food processor until smooth. Roll the butter in a plastic wrap to form a 1x3 inch cylinder. Refrigerate.

If you are interested in other recipes using olive oil,  check my category Everything Olive Oil.

More Olive Oil Recipes On My Blog:

Olive Oil Poached Eggplant 

Mushrooms Poached in Olive Oil 

Leeks Poached in Olive Oil

If you’re interested in learning more about olive oil history, how to buy, store and cook with olive oil you may enjoy my cookbook,

“Cooking Techniques with Olive Oil”

Buy here!


These products were donated by Garcia de la Cruz and Melissa’s Produce, for a Valentine contest. These are my original recipes and my content.

Enjoy your Special Dinner,



{ 1 comment }