California Greek Girl

Quinoa Stuffed Cabbage Rolls “Lahanodolmathes”

by Mary Papoulias-Platis

I recently gave a Quinoa demonstration at a local farmer’s market, and was asked to post this recipe. Everyone loved the dish and I was so pleased to offer such a traditional Greek meal. Try serving this delightful Greek comfort food with my yogurt tzatziki sauce. To learn more about the cooking techniques the link is below. Find green large cabbage heads at your local store or market, take it home and boil it to remove the leaves. Once the leaves have been carefully remove , stuffing the leaves are quite easy. It may take you a few tries, but you will soon get the hang of it.

To serve a big crowd like I did here, line the cabbage rolls in a large deep serving pan with deep sides. Just plan on doubling the recipe to suit your numbers of guests. This is a great alternative to using meat, and a wonderful additional to Meatless Mondays and the Lent season! You can also make these with organic rice, bulgur, or any grain that’s cooks easily.
Quinoa can be found at Costco under Bob’s Red Mill products, and at your local supermarket.

Quinoa Stuffed Cabbage Rolls - "Lahanodolmathes"

This recipe is a healthier version using quinoa in place of meat. Quinoa can be found in your natural food stores.

Course dinner

Cuisine Greek

Keyword cabbage, dinner, Greek, maindish, quinoa, rolls

Author Mary Papoulias-Platis

Ingredients

2 green cabbage heads
2 carrots, shredded
2 onions, finely chopped
2 bunch green onions
1 fresh tomato, finely chopped
1 tablespoon dried dill
1 cup chopped Italian parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups rinsed quinoa
1 cup toasted pine nuts
Juice of one lemon
1-2 lemons for garnish

Instructions

Remove center core of cabbage with a sharp knife. Place one cabbage head in a pot of boiling water for 10 minutes until semi-soft. Remove and drain.
Repeat with second head. Reserve the cabbage water for cooking.
Rinse quinoa three times with water. Drain.
In a large saute pan add 2 -3 tablespoons of olive oil and add onions, and carrots and cook on medium low until the onions are clear and soft.
Add the tomato, dill, salt, pepper, parsley, uncooked quinoa, pine nuts, and lemon juice. Cook on low for 10 minutes. Cool the filling.
Place a large dutch oven nearby your work surface.
Separate the cabbage rolls and place on paper towel.
Take one cabbage at a time and place 1 tablespoon of filling near the end and roll like an envelope. (See cooking technique here:
Place snugly onto the bottom of the pan. Continue placing second row on top.
Place a small plate on top of the dolmathes to keep them from floating to the top.
Use 6 cups of the reserved water, and pour gently in the pan.
Cover, bring to a boil, and reduce to a simmer for 45 minutes.

If you need help with cooking techniques please visit this link: Cooking Techniques for this recipe .

This dish can served plain with a drizzle of fresh lemon juice or with Greek Tzatziki sauce.

You may enjoy my many other stuffed recipes for another day!

Greek Stuffed Tomatoes with Rice

Lamb Stuffed Green Peppers

How To Make Stuffed Mushrooms

How to Stuff Squash Blossoms

Happy Cooking,

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How To Stuff Cabbage Rolls – ” Lahanodolmathes”

by Mary Papoulias-Platis

How To Make Stuffed Cabbage Rolls – Cooking Technique

I have two recipes you can use for these instructions.

Quinoa Stuffed Cabbage

Stuffed Cabbage with Meat and Rice

Place the whole cabbage in the boiling water for 10-15 depending on the size, until softened. Remove from the water,drain, and cool.

In a skillet add the olive oil and saute the onions, carrots until softened.

Add the quinoa and remaining ingredients and cook on medium low until all the liquid is evaporated about 10 minutes.

Unwrap the cabbage leaves and place 1 tablespoon of filling in center and roll.
Tightly pack the rolls in the pot. Add a plate to weigh down the rolls. Add the cabbage water and bring to a boil.
Reduce to low and simmer for 45 minutes.

When done let cool. Carefully lift one out one roll at a time. The technique for rolling the cabbage leaf is the same for all stuffed dishes made with a leaf. It can be called the cigar roll. For more information regarding the rolling technique look at my Stuffed Grape Leaves Post.

Other Stuffed Recipes You May Enjoy,

Stuffed Eggplant with Grains

Stuffed Greek Tomatoes and Zucchini

Stuffed Mushrooms with Spinach and Thyme

Stuffed Green Peppers with Lamb

We love cooking together,

Mary

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Lagana Bread for Clean Monday

by Mary Papoulias-Platis

Clean Monday is celebrated with Lagana Bread, throughout Greece as the beginning of the Lent season for the Eastern Orthodox Religion, which lasts 40 days. Patras is known for their elaborate carnival and celebration of this special day. The countryside’s hills are brightly covered with flying kites, families having an outdoor picnic, and special foods are prepared and eaten. You may want to find a taverna where the menu serves up salads, olives, halva, along with this special bread, made only for this day. Clean Monday is a special day where they call upon the Christians to begin the holy season with “clean hearts and good intentions”. It’s also a time to clean their spiritual houses, and begin rededicating themselves to a more holy and righteous way of living.

Today in Greece, this day is considered the first day of Spring! Greeks tend to celebrate with less fasting and more in outdoor activities and picnics. Traditional foods on this day may be octopus, olives, and shrimp. Along with eating and having the day off from work, kite flying, dancing, listening to music, and being together with family is the modern day approach. This bread can be made ahead and ready for an outdoor family celebration of “Spring”.

Start a new tradition with your family, and I hope this recipe is a Spring and Lent activity you can enjoy every year. And don’t forget to go out and buy a kite to fly at your nearby park, and take part in an old celebration of olives and bread for a snack.

" Lagana" Bread for Clean Monday

This bread is made on Clean Monday, which is the beginning of the Lent season in Greece.

Course Side

Cuisine Greek

Keyword bread, Greek, holidays, lagana

Author "The Food and Wine of Greece" by Diane Kochillas

Ingredients

3 envelopes instant dry yeast
1/4 cup sugar
7 to 8 cups bread flour
2 1/4 cups warm water
1 tablespoon salt
5 tablespoons substitute olive oil for lent, or butter
Olive oil
Sesame seeds

Instructions

In a small bowl, dissolve the yeast, sugar,and 1/4 cup of the bread flour in warm water. Cover and let stand for 15 minutes until begins bubble.
In your mixer bowl, or a large bowl, place 7 cups of flour and salt, mix with a whisk to blend.
Make a well and add melted butter.
Add yeast mixture.
Stir well with a wooden spoon.
Start your mixer on medium and mix for 5-8 minutes until it comes together and becomes smooth.
Or, place flour on your surface and knead for 10 minutes by hand.
Shape dough into a ball. Rub with olive oil. Place in an oiled bowl, cover and leave to rise. Let stand for 2 hours until doubled.
When dough has risen, remove from bowl and knead until it's down to it's original size.
( At this point I placed it in the same oiled bowl and placed it in the refrigerator covered.)
Divide into two balls - if you made the entire amount. Only one ball if you halved it.
Lightly oils your pan(s).
With a rolling pan, roll out the dough into a flat oval shape about 15 x 6 inches. Cover and let rise for 45-50 minutes until doubled.
Place in sheet pan and brush with olive oil and cover with sesame seeds.
Bake for 30 minutes in a 450 degree oven until golden brown. Place on wire rack to cool immediately.

Recipe Notes

Makes 2 large loaves I made one and cut this recipe in half. I used my mixer with the dough hook, and it worked beautifully. I also made it up the night before, let it rise once, and placed it in the refrigerator, let it rise one more time in the baking sheet pan and baked it in the morning-fresh. My bread was not flat, but high and fluffy.

Sing a song of May-time.
Sing a song of Spring.
Flowers are in their beauty.
Birds are on the wing.
May time, play time.
God has given us May time.
Thank Him for His gifts of love.

Sing a song of Spring!

Best of Health,

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Rancho Santa Fe Farmers’ Market : Quinoa Cooking Demonstration

by Mary Papoulias-Platis

This Sunday I had the opportunity to teach about seeds and grains at the local Rancho Santa Fe Farmers’ Market. My theme today was “quinoa”. A seed from South America with 8-amino acids, with iron and fiber! This seed is referred to as having the highest amount of protein. I had three different dishes to showcase with this seed; stuffed cabbage with quinoa was served with a yogurt sauce, a roasted root-vegetable and mushroom quinoa hash, and a fresh market basil-vegetable quinoa salad. For a sweet, I had an apricot-nut and quinoa cookie.

It was a beautiful morning with lovely music, and many pleasant happy vendors, coming out to sell their products. There’ s a special feeling when you arrive at the market early and watch as everyone sets up their tent, in preparation for the opening. The event couldn’t have happened without the help of the following list of vendors who contributed to my open-air cooking demo. I was able to walk around the market and pick out fresh vegetables, mushrooms, olive oil, herbs, and feta cheese from the various booths and incorporate them in my dish. During the event I had several questions about quinoa and I would like to share them with you in a quinoa post in a few days, and how beneficial eating quinoa can be to you and your family.

Nicolau Farms – www.nicolaufarms.com
Daniel sells goat cheese feta and was kind enough to donate several containers for my demo that day. They are located in Modesto with around 150 goats on their ranch. Goat cheese is the cheese used mainly in Greece. I was happy to find them because their flavor and texture is the closest to what I had eaten in Greece. Drop by and visit Daniel he’s a great guy and carries fresh wonderful products.

Thyme of Essence- www. thymeofessence.com
Akram Atties sells California organic olive oils, with his wide variety of organic spices. He’s definitely an expert in the area of helping you select the right olive oil for your needs. He was also kind enough to bring over a bottle of his most aromatic organic extra-virgin olive oil. It enhanced the flavors of my dishes along with all the sauteed vegetables, herbs and mushrooms added to the quinoa salads. I solely combined his organic olive oil and lemon juice for a simple and fresh dressing.

Sage Mountian – www.sagemoutain.com
The most beautiful greens and fresh vegetables that can be found, are here every Sunday. I was able to pick up fresh bright-green broccoli, tender spinach leaves, and young fresh garlic to add to one of my salads. They were brimming with an earthy taste and a crisp morning bite . A real treat for my guests. Thank-you Sage Mountain for your generosity.

Chanterelle Mushrooms – It was my luck to be next to this wonderful stand selling mushrooms. As I walked up he handed me a bag full of these golden morsels. Their aroma and earthy freshness, filled the air as I sauteed them in olive oil. It drew more people that any other scent! Thank-you for being so generous with such a perfect product.

Archie’s Acres – www.archiesacres.com
As I approached her stand on Sunday I could smell the sweetness of her freshly picked basil, as it lead me to her lovely farm stand. I was able to pick up an entire plant to use throughout the day and I do thank her for her thoughtful donation. The smell of basil mingled throughout the sauteed vegetables and mushrooms which brought a Spring freshness to my dish.

Must try:

Viva Pops – www.vivapops.com

Fresh fruit pops that explode in your mouth with the most satisfying flavors! Lisa Altman is the owner and develops these amazing creative bars for your enjoyment!

Miss Sushi – www.misssushisandiego.com

Kate Murray has the most creative sushi I have seen and tasted at the farmers markets! Her flavor combinations are unforgettable. I tried her caterpillar and it was not only fresh but her sauce was memorable! Her talents are worthy of a stop by when visiting.

We had the pleasure of listening to wonderful and lovely music all Sunday long by: Todo Mundo: www.todomundomusic.com. A combinaion of reggie, flamenico, bossa nova, and fusion was the entertainment of the day.

Visit a farmer’s market today!

Mary

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Marinara Sauce and Meatballs

by Mary Papoulias-Platis

I just found my Marinara sauce and meatball recipe as I was browsing through my family shoe box of recipes. These are my go-to family dinners I had to throw together on weeknights so my family of five can eat. Often times my kids would request this weekly, it became a favorite of ours. This is my take on Greek meatballs with spaghetti. The marinara sauce is quick and uses basic pantry ingredients. I make a large batch of meatballs so they may last a couple of days for snacking on, or for meatball sandwiches. Serve this with a green salad and garlic bread for a complete meal. This sauce can be used for many other recipes that call for a red sauce. Top this sauce for eggplant parmesan, use it in a lasagna dish, or as a dip for sandwiches. I also have a Greek Meatball recipe for a change of
pace, where I serve a Greek Yogurt Sauce, to complete the dish.

Meatball Recipe: I would start with the meatballs. Place them in the oven and then begin the sauce.
Makes 25-28 meatballs

Marinara Sauce and Meatballs

This is one of my favorite family recipes served with a green salad and garlic bread.

Course dinner

Cuisine California Greek

Keyword Greek, groundbeef, meatballs, pasta sauce

Author Mary Papoulias-Platis

Ingredients

2 lbs. ground beef
1/2 cup milk
2 tablespoons finely chopped garlic
1/4 cup freshly chopped Italian parsley
1/2 cup Italian bread crumbs
2 eggs
2 cups freshly grated Parmesan cheese
1/2 teaspoon pepper

Instructions

Mix all the ingredients except the beef in a large bowl.
Add the ground beef and gently mix with your hands.
Shape into balls and place on baking sheet.
I bake mine on a rack, but not necessary. Line the pan with a silpat or foil.
Bake in the oven for 45 minutes at 350 degrees.

Saute the garlic in a saucepan with the olive oil until they are slightly golden.

Add the remaining ingredients and simmer for 20 minutes. That’s it.

Note: It can be doubled, tripled…When a recipe calls for Italian bottled sauce I use this recipe for stuffed ricotta pasta shells, lasagna, eggplant parmesan! Keep these ingredients on hand in your pantry for a last minute recipe. Serve this sauce with the pasta ( spaghetti, angel hair pasta, noodles) meatballs and a sprinkle of Parmesan cheese.

Marinara Sauce

Course Main or Side Dish

Cuisine California Greek

Keyword marinara, pasta sauce, tomato sauce

Ingredients

2 tablespoons olive oil
2 minced garlic cloves
1 28oz. can tomato puree
1 teaspoon sugar
1 tablespoon freshly minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 pound of pasta of your choice, cooked

Instructions

In a medium saucepan over medium heat, add the olive oil and garlic, saute for 1-2 minutes. Do not brown.
Add the remaining ingredients and simmer for 20 minutes.
This sauce can be made ahead and stored in the refrigerator for 2-3 days.
While the sauce is cooking boil up your pasta.

Enjoy our family recipes!

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Lentil Healthy Soup with Balsamic Vinegar

by Mary Papoulias-Platis

Lentil Healthy Soup is made from lentils and are a staple in the Greek Diet. They are one of the oldest cultivated legumes, along with wheat and barley. Most lentils are produced in India and Turkey. The varieties are many red, green, brown, and black. Lentils have a thin seed coat, which allows them to cook in less time than most beans. I enjoy adding them soups, but commonly made into warm and cold salads, as well as casseroles with rice. Serve this soup with a splash of balsamic vinegar, a scattering of fresh peppers, and Parmesan cheese for that extra umami needed for this soup.

Lentils can be an addition to a nutrient-rich diet. Their health benefits include fiber, protein, and key vitamins. Lentils are made up of more than 25% protein, which makes them an excellent meat alternative. They are also full of B vitamins, magnesium, zinc, and potassium.

When looking for lentils look for them here at Bob’s Red Mill products for their higher organic quality. They often times have heritage beans which I found here. When buying lentils look for brown or green lentils in this soup, but red lentils are not recommended.

For detailed instructions please visit this page: Cooking Techniques for Lentil Soup

Lentil Healthy Soup with Balsamic Vinegar – ” Faki “

This recipe has been in my family forever! We keep all the fixins in our pantry for a quick and healthful weekday meal.

Course Soup

Cuisine Greek

Keyword california greek, faki, Greek, lentils

Author Mary Papoulias-Platis

Ingredients

1/8 cup olive oil
1 cup chopped red bell peppers
1 cup chopped yellow peppers
2 cups chopped onion
2 bunches swiss chard, chopped
4 cloves garlic, chopped
1 fennel bulb, chopped
3 cups lentils
8 cups chicken or vegetable broth
1 cup red wine, preferably a Cabernet Sauvignon
2 tablespoons freshly oregano, chopped
1 tablespoon fresh Italian parsley, chopped
1 tablespoon ground cumin
pinch of red pepper flakes
After the soup has cooked add:
1/2 teaspoon salt
1/4 teaspoon pepper
Topping:
1/4 cup each or the red/yellow pepper, finely chopped
Shaved Parmesan
Balsamic vinegar

Instructions

Prep all the vegetables before starting the soup. Once this is done, the soup is quick.
Heat olive oil in a heavy soup pot.
Saute the vegetables until soft.
Add all the other ingredients and simmer for 2 hours, stirring occasionally, and adding water if needed.
Season with salt and pepper.

Recipe Notes

I use brown lentils because they hold up better than the red lentils.Wash and sort through the lentils, carefully.You may also substitute the balsamic vinegar with lemon juice, or red-wine vinegar.

You may enjoy my other Traditional Greek Soups

Greek Lemon Soup – Agvelemeno

Greek White Bean and Carrot Soup – Fasolada

Cabbage Soup with Vegetables

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Lentil Soup with Balsamic Vinegar Techniques

by Mary Papoulias-Platis

Lentil Soup is very traditional meal for us and is considered a nutrient-dense soup. In other words, it’s very healthy for you. In our family it’s on our menu monthly. For a fast easy meal this can be made in a hurry and can feed your entire family. Serve with a green salad and your choice of bread. I try and keep dried lentils and cans of whole tomatoes in my pantry just for this recipe. Many of you are not familiar with Greek cooking, so I enjoy showing you the proper cooking techniques to help you be successful in the kitchen.

Use this cooking technique with my Lentil Soup with Balsamic Vinegar Recipe.

Always start out setting up all your ingredients before cooking. This culinary term is called “Mise en Place”, everything in its place. This way if you don’t have an item, you have time to substitute another ingredient. It also keeps you organized. This is a good habit to acquire in cooking.

Step 1: Prep all the vegetables before starting the soup. This will make the assembly much faster.

Step 2: Place all the vegetables in a large soup pot and sauté in the olive oil until soft.

Step 3: Add the remaining ingredients and simmer for 2 hours.

Step 4: Stirring often, add water as needed – one cup at a time.

Step 5: Once soup is done, serve with shaved Parmesan, balsamic vinegar, and fresh, finely chopped peppers.

Other soups you may enjoy:

Greek Chicken Lemon Soup

Greek White Bean Soup with Carrots

Cabbage Vegetable Soup

These are all soups I make often and are quite the nutrient-booster!

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Bittersweet Chocolate Date Nut Baklava

by Mary Papoulias-Platis

Chocolate Baklava has gone wild! One of our favorite catering desserts of all times. This combination of bittersweet chocolate baklava with the dates, cinnamon, and walnuts is utterly delicious. The flavors are so rich I serve it alone with a cup of coffee, tea, or a glass of wine. Working with phyllo is quite simple if you follow these few tips:

Buy your phyllo the day ahead and defrost in the refrigerator.
Remove from the refrigerator before starting your baking.
Use slightly warm melted butter when brushing the phyllo.
Lay each phyllo down and butter, piece together if phyllo rips.
To bake place in the lover third of your oven for a crisp bottom.
Always use cold or warm syrup when pouring over hot baklava.
Best when made a day ahead for syrup/honey to set.

Use a 1/2 sheet pan for this recipe. Cut recipe in half for a 1/4 sheet pan.

If you feel you need more instructions on working with phyllo, I have a post to help you through the process.

Read Here : How-To Work with Phyllo Dough

Bittersweet Chocolate Date Nut Baklava

Chocolate and walnuts enveloped in a crunchy bittersweet phyllo.

Course Dessert

Cuisine Greek

Keyword baklava, california greek, chocolate, date, nuts

Servings 30

Author Mary Papoulias-Platis

Ingredients

Syrup:

2 cups sugar
1 cup water
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

Chocolate Filling

6 cups walnuts
12 ozs. bittersweet chocolate, coarsely chopped
2 cups pitted dates
4 tablespoons sugar
2 tablespoons cinnamon
2 eggs, slightly beaten
2 sticks melted butter for the phyllo
1 box of pyhllo dough, thawed, in the refrigerator the night before.

Instructions

Syrup

Place all the ingredients in a small saucepan and boil until sugar is dissolved. About 2 minutes.
Remove from heat and let cool.

Filling

Place the walnuts, chopped chocolate, dates, sugar and cinnamon in a food processor and pulse on/off until nut mixture is coarsely chopped.
Transfer to a medium bowl and add the eggs. Mix well.
Butter the sheet pan.
Place 1/2 pound of the phyllo sheets on the bottom. (about 14 sheets) one by one buttering each layer.
Add the chocolate-nut mixture.
Add remaining phyllo, buttering each layer.
Cut into 2 1/2 " (or any size you would like), squares or so. Can be cut in diagonals or diamonds too.
Bake for 45 minutes at 350 degree oven.
Pour syrup over the baklava immediately.
Let the baklava cool and serve.

Recipe Notes

Note: This can be ahead of time. Freeze before cooking, add syrup after baking.

Other phyllo recipes you may enjoy:

Greek Cherry Phyllo Strudel

Blood Orange Ice Cream in Phyllo Cups

Roasted Beet Tart with Phyllo

Hands-On Leek and Feta Phyllo Pie Cooking Class

How-To Work with Phyllo Dough

You can also go to the index and type in “Phyllo” for more recipes.

Enjoy your baklava,

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Three Delicious Feta Dips

by Mary Papoulias-Platis

All three Feta Dips will be a hit at your next party, just try them and you’ll see how fast they disappear. Group them together and surround them with vegetables, pita, and crackers. Or try pairing them with their own special condiment. A fresh baguette or two alongside all three of these dips would be simple and delicious! Either way, your guests will treated to something new! These dips make a beautiful cheese board, displaying them in small unique bowls. Along with the dips, add fresh pita bread cut into triangles and if more time is available toast them in the oven with extra virgin olive oil. Here’s a quick additional recipe for my Greek Salsa recipe with Toasted Pita Bread.

Making the Dips

Start with 1 cup of your favorite feta, crumbled. In a food processor combine the ingredients and blend using the on/off switch. Mix the ingredients until smooth, but leaving some small lumps if desired. When using this recipe you may also mix these ingredients by hand in a bowl.

I like to buy Feta in a large containers in brine and keep it in my refrigerator at all times. Always buy feta in brine, not pre-crumbled. It stays moist and fresh, and can stay for weeks in your refrigerator. Always, look for organic sheep’s milk feta, such as this one from Costco.

Three Greek Olive Feta Dip
1 cup crumbled feta
1/2 cup plain Greek yogurt
1/8 cup extra virgin olive oil
1/2 cup of pitted and chopped olives, Greek assortment
2 teaspoons fresh lemon juice
1 teaspoon balsamic vinegar
1 teaspoon fresh thyme leaves
Pinch of salt and pepper

Artichoke Basil Feta Dip
1 cup crumbled feta
1/2 cup plain Greek yogurt
1/8 cup extra-virgin olive oil
3 small artichoke hearts in water, chopped
2 teaspoons fresh lemon juice
1 teaspoon fresh or dried Greek oregano
1 teaspoon fresh Greek basil, chopped ( regular basil can be substituted)
Pinch of salt and pepper

Spicy Jalapenos with Feta
1 cups crumbled feta
1/2 cup Greek plain yogurt
1/8 cup extra-virgin olive oil
1/2 green jalapeno, seeded
1 tablespoon fresh cilantro
Zest of 1 fresh lime
Juice of 1-2 fresh limes
Pinch of salt and pepper

Note: I found many of my ingredients at the local supermarket.

Check the deli section of the supermarket for the assorted Greek olives. Greek yogurt is in the dairy section. Ask for assistance to locate it. Sour cream can be substituted. Try and use an extra-virgin olive oil for a deeper layer of flavor. You may want to substitute with a meyer-lemon flavored olive oil. Always use fresh herbs, often found above in the vegetable section. They are always available at your farmer’s market. Use fresh lemon and lime juice at all times.

Enjoy these feta dips,

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← Previous Entries

Next Entries →

Quinoa Stuffed Cabbage Rolls - "Lahanodolmathes"

Ingredients

Instructions

How To Make Stuffed Cabbage Rolls – Cooking Technique

Other Stuffed Recipes You May Enjoy,

We love cooking together,

Mary

" Lagana" Bread for Clean Monday

Ingredients

Instructions

Recipe Notes

Marinara Sauce and Meatballs

Ingredients

Instructions

Marinara Sauce

Ingredients

Instructions

Lentil Healthy Soup with Balsamic Vinegar – ” Faki “

Ingredients

Instructions

Recipe Notes

Step 1: Prep all the vegetables before starting the soup. This will make the assembly much faster.

Step 2: Place all the vegetables in a large soup pot and sauté in the olive oil until soft.

Step 3: Add the remaining ingredients and simmer for 2 hours.

Step 4: Stirring often, add water as needed – one cup at a time.

Step 5: Once soup is done, serve with shaved Parmesan, balsamic vinegar, and fresh, finely chopped peppers.

Bittersweet Chocolate Date Nut Baklava

Ingredients

Syrup:

Chocolate Filling

Instructions

Syrup

Filling

Recipe Notes

Making the Dips

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