Pantesca Salad

Pantesca Salad  is a typical dish of the island of Pantelleria, known for its caper production, a key ingredient. It combines tomatoes and potatoes, with red onions, olives and capers, tossed with oregano laced dressing.

• 1 ½ lb potatoes
• 1 large red onion
• 2 tablespoons vinegar
• About 3 ½ oz pitted olives
• About 16 oz cherry tomatoes
• 2 tablespoons capers
• Dried oregano, to taste
• Fresh basil, to taste
• Salt, to taste
• Extra virgin olive oil, to taste

1. Boil the potatoes in salted water until tender, or wrap them in aluminum foil and bake them in an oven at 400°F for about 30 minutes, or until they re soft when pierced with a fork.
2. While the potatoes are cooking, thinly slice the red onion. Place the sliced onion in a bowl and add the 2 tablespoons of vinegar. Let it marinate for about 10 minutes; this will help mellow its strong flavor.
3. Once the potatoes are cooked and cool enough to handle, peel and slice them into regular, bite-sized pieces. Add them to the bowl with the marinated onion and vinegar.
4. Halve the tomatoes and add them to the bowl. Finely chop the olives and add them, along with the well-rinsed capers. Add a generous pinch of dried oregano and a few fresh basil leaves, torn by hand.
5. Season the salad with salt to your liking. Drizzle generously with extra virgin olive oil.
6. Mix all the ingredients well to ensure everything is evenly coated and combined. Let the salad rest for a few minutes before serving. This allows the flavors to meld together.

VEGETARIAN STUFFED ZUCCHINI BOATS

Here’s a flavorful Stuffed Zucchini Boat recipe using your ingredients—perfectly balanced with hearty vegetables, creamy cheese, and protein-packed chickpeas. 

• 2 tbsp olive oil, divided
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small bell pepper (any color), diced
• 1 cup fresh spinach, chopped
• 1/2 cup diced carrot
• 1/2 cup diced sweet potato
• 3/4 cup canned chickpeas, drained and rinsed
• Salt & pepper, to taste
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1/2 cup pearl mozzarella balls

1. Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease a casserole dish.
2. Prepare zucchini boats:
• Scoop out the centers with a spoon to make a shallow "boat" (reserve pulp for filling if desired).
• Brush zucchini with 1 tbsp olive oil and season with a little salt and pepper.
• Place cut-side up on the baking sheet and roast for 10 minutes, just to soften slightly.
3. Make the filling:
• While zucchini pre-bakes, heat 1 tbsp olive oil in a large skillet over medium heat.
• Add onion, garlic, and carrots. Sauté for 3–4 minutes until starting to soften.
• Stir in sweet potato and cook for 5–6 minutes, until nearly tender.
• Add bell pepper, spinach, and chickpeas. Season with salt, pepper, and red pepper flakes if using.
• Cook until spinach wilts and mixture is warmed through—about 2–3 minutes.
• Optional: Stir in the reserved zucchini pulp (finely chopped) and cook until moisture is reduced.
• Remove from heat and mix in Parmesan cheese.
4. Stuff and bake:
• Spoon the veggie-chickpea mixture into the zucchini boats generously.
• Top each boat with a few pearl mozzarella balls.
• Return to oven and bake 15–18 minutes, until cheese is melted and zucchini is tender.
5. Finish and serve:
• Optional: Broil for 2–3 minutes to lightly brown the cheese.
• Garnish with extra Parmesan or fresh herbs like parsley or basil if desired.

Eggplantchiladas (Enchiladas with a Twist!)

This recipe reimagines the classic enchilada, using savory breaded eggplant slices in place of tortillas for a unique and incredibly flavorful dish. The tender eggplant, rich enchilada sauce, seasoned ground chicken, and gooey cheese come together in a comforting and satisfying meal.

Yields: 3-4 servings 

For the Eggplant:

• Approximately 1 large or 2 medium eggplants, cut lengthwise 
into 1/4-inch thick (or thinner) slices, breaded and fried the night 
before (or freshly fried and drained of excess oil)

For the Chicken Filling:

• 1 tablespoon olive oil

•1 pound ground chicken

• 1 medium onion, finely chopped

• 1 (4-ounce) can diced green chilies, undrained

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• Salt and freshly ground black pepper to taste

• 1 (15-ounce) jar Siete Red Enchilada Sauce (or your favorite red enchilada sauce)

• 2 cups shredded sharp cheddar cheese, divided

• 1/4 cup chopped green onions, for garnish

1.  Preheat and Prepare: Preheat your oven to 350°F.

2.  Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the diced green chilies (with their liquid), ground cumin, and chili powder. Cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Remove from heat.

3.  Pour about 1/2 cup of enchilada sauce into the bottom of your 9x13-inch baking dish, spreading it evenly. Arrange a single layer of fried eggplant slices over the sauce, overlapping slightly if necessary. Spoon half of the cooked chicken filling evenly over the eggplant. Sprinkle about 1 cup of shredded cheddar cheese over the chicken. Repeat the layers: another layer of eggplant slices, the remaining chicken filling, and then another layer of eggplant slices. Pour the remaining enchilada sauce generously over the top eggplant layer, ensuring good coverage. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.

4.  Bake for 25-30 minutes, or until the cheese is melted, bubbly, and gooey, and the dish is heated through.

5.  Remove from the oven. Let it rest for a few minutes before sprinkling with chopped green onions. Serve hot and enjoy your delicious Eggplantchiladas!

Organic Peanut Butter Chocolate Bites

If you want a healthier option for a piece of candy this Easter (any holiday or mid day snack), these Organic Peanut Butter Chocolate Bites are delicious. Only 85 calories and 3 grams of protein per piece and 4.25 glycemic load which is fairly low - just resist eating a handful, if you can!

• 1 cup organic natural peanut butter 
• 1/2 cup organic protein powder choc/peanut butte flavor 
• 2 tablespoons monk fruit granules 
• 2 pinches of Himalayan pink salt (divided)
• 1 tsp organic vanilla 
• 2 cups melted organic choc chips (divided)
• 2 tsps. Avocado oil (divided)

Makes 36 servings

Combine the peanut butter, protein powder and vanilla in a bowl until well mixed.

Press it into a square 8x8 panned with parchment paper. Make sure the layer is flat and even as you can get.

Stir in 1 tsp. avocado oil to 1 cup chocolate chips, melt in microwave in glass measuring cup for about 1 minutes and 40 seconds (varies). Stir until the chocolate is smooth and all the chips are melted. Pour over the top of the peanut butter and smooth out to form a chocolate layer. Refrigerate until chocolate is hardened. 

Flip over and repeat the chocolate layer on the top of this side. The peanut butter layer will now be sandwiched in the middle. Refrigerate until chocolate is hardened.

Remove from refrigerator and place on a cutting sheet. Cut into 36 bite size square by creating 6 rows by six rows.

Store the squares in the refrigerator.

Greek Red Easter Eggs (Kokkina Avga)

After years of experimenting, I finally found a great method for getting a deep red color on my eggs - works every time!

• 2-4 dozen brown eggs (must be brown)
• 2 envelopes of red dye
• 1 c. white vinegar
• 8-10 c. water for boiling eggs
• Oiled cloth

Use 2-4 dozen brown eggs. Wipe each egg with a damp paper towel to remove any residue (Important). Place eggs in water and bring to a boil. Boil 12 to 18 eggs at a time in clear water (use enough water to submerge the eggs completely, maybe about 8 to 10 cups or more) adding more to maintain 8 cups of boiling water for 12 minutes. 

Remove the eggs and place in an ice water bath. BE SURE TO RESERVE THE BOILED WATER AS YOU WILL BE USING IT. Stir 2 envelopes of red dye along with 1 cup of white vinegar into the reserved boiled water. You can put the water on a low simmer or turn off the flame. Either will work. Using a slotted spoon gently place the eggs (12 to 18 eggs at a time) back into the red dye water (do not overcrowd the pot) and leave for 15 minutes or until desired color is reached. 

Repeat process to dye all of the eggs. Remove with a slotted spoon and dry off gently using paper towels. Dip a clean cloth into some oil. Shine the eggs using the oiled cloth. I usually oil them to a shine just before plating them.

Glazed Eggplant with Scallions (Gaji Bokkeum)

Most often made with large pieces or cubes of eggplant, I make mine with slices. Traditionally soy sauce-based, I use  gochujang - fermented Korean chile paste mixed with soy sauce and a little bit of brown sugar. I love the sweetness and heat!

• 1 pound Asian eggplant (about 3 large Korean or Japanese purple), cut on the diagonal into slices

• 1 teaspoon pink salt

• 10 peeled and roasted garlic cloves sliced in half lengthwise

• coconut oil for pan frying

• 4 scallions, trimmed, cut into 3-inch segments on the diagonal

• sesame oil

• sesame seeds (optional)

Sauce:

2 tablespoons gochujang paste

1 tablespoon soy sauce

2 teaspoons dark brown sugar

1 teaspoon toasted sesame oil 

 2 teaspoons of warm water

1. Prepare the eggplant: Toss the eggplant slices in a bowl with pink salt and let sit for 15 minutes. This will help remove excess moisture.
2. Divide the sauce: Mix the sauce ingredients in a bowl. Divide the gochujang sauce in half.
3. Toss the eggplant: Dry the eggplant slices. Toss the eggplant slices in one half of the gochujang sauce to coat.
4. Fry the eggplant: Heat coconut oil in a large skillet over medium-high heat. Add the eggplant slices in a single layer and fry until golden brown and slightly softened, about 2-3 minutes per side. Remove from the skillet and set aside.
5. Assemble the dish: Layer the fried eggplant in a container, brushing each layer with the remaining gochujang sauce. Scatter roasted garlic cloves and scallions over each layer and drizzle with sesame oil. End with scattered scallions on top.
6. Serve: Serve immediately sprinkled with sesame seeds (optional) or store in the refrigerator for up to 3-5 days.

Tips:

• For a spicier dish, increase the amount of gochujang

• This side dish is delicious cold or warm.

• Serve with rice or noodles for a complete meal

Delicious Black Beans

Don't serve your black beans straight from the can. 

• Rinse and drain two cans of black beans. Set aside. 
• Sauté half a chopped onion and two cloves of minced garlic in four tablespoons of olive oil. 
• Add one diced, seeded tomato and a small can of diced green chiles. Stir over medium heat until the flavors blend. Then, add the rinsed and drained black beans to the pan. 
• Season with salt and add one teaspoon of chopped cilantro just before serving. 

P.S. if you want to use fresh beans (NOT me lol), you can boil them ahead of time and then follow the recipe. Enjoy your delicious black beans!