Thyme Mushrooms

Mushrooms are a simple, nutritious side loaded with vitamins complimenting any protein meal. 

I package of white, baby Bella, or Cremini  mushrooms (whole) 

1 tbsp Olive oil

1 tsp Butter

Sea Salt to taste

Pepper to taste

1/4 tsp dry Thyme or 1/2 fresh Thyme

Rinse or wipe your mushrooms. Quarter them. Heat a sauté pan over medium heat add oil. Place mushrooms in sauté pan, add salt, pepper and thyme. Cook for approx 10 minutes until the mushrooms start browning up. Now add your butter and toss.

Greek Cucumber Salad

This is definitely not an Italian dish but I love Greek food. Italians and Greeks share the love of lamb meat. Which pairs well with this and is refreshing accompaniment to any main dish of meat or fish, this cucumber-yogurt salad also makes a yummy filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.

Ingredients

1. 1 large cucumber peeled
2. Salt
3. 1/4 c plain GREEK style yogurt
4. 1 tsp lemon juice
5. 1-2 cloves garlic, minced and mashed
6. Freshly ground pepper, to taste
7. 1/4 tsp dried dill or 1 tsp fresh chopped
8. 1 tsp olive oil

9. Preparation

1. Cut cucumber in half and seed. Cut cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, over a sieve, sprinkle salt on top, toss and set aside for at least 20 minutes.
2. Combine yogurt, lemon juice, garlic, pepper, and dill in a medium bowl. Stir in the oil briskly.
3. Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.

Adapted from Eating Well Magazine,1990

Verdure alla Griglia (Grilled Vegetables)

Aahh summer...I enjoy cooking in the summer months because I can just about grill anything!! I especially miss grilled veggies in the winter so I go overboard in the summer and grill them a lot. I do that anyway anyhow, plain, spiced, dressed etc...this recipe was for a party I simply spiced them up.

All you need is a grill and a pretty platter.

            

Ingredients

2 medium Zucchini

2 medium yellow squash

3 ears of corn

Container of small peppers

3 portobello mushrooms

Asparagus

Olive oil

Grated Romano cheese

Salt

Pepper

Granulated garlic

Onion powder

Oregano

Toss your veggies in a little olive oil and place on a hot grill, cook until you get those beautiful grill marks and the veggies are somewhat soft.

Arrange on your platter

Drizzle some olive oil on everything, sprinkle with all the spices (to taste) and grated cheese and garnish with some fresh basil chiffonades!! Viola and this is served at room temperature.

Keep in mind you can grill just about anything your heart desires.

Enjoy!

😘