Roasted Red Peppers

You won't believe how easy it will be to prepare this tasty and nutritious side dish for your summer table! Literally, take a red pepper and put it on the grill. After about 40 minutes, take the pepper carefully off because it will be soft and juicy. Let it cool for a while. Then peel off the skin and wipe away the seeds. Place in a bowl and soak in olive oil. If your not vigilant, there will be no pepper left by the time the meal is served because they are so easy to slip in your mouth. The taste is succulent, slightly sweet yet with a woody undertone. Enjoy!

Spanachorizo

"Hope you're well. We have to catch up soon. I have a ton of food pics to send you, but I took most with my new Canon G10 Nicole got me for our anniversary back in April. Oh, and don't make any plans for the weekend of Nov. 14th. Ciao, Telly"

When Telly whips up Greek Spinach and Rice dish, you'd better wish you are invited over! The photos speak for themselves!

It's a beautiful day for Caprese!

I know I haven't blogged in a while. Summer is just as hectic as the school season except with better weather. Today I came home for a quick lunch before running errands. I saw that there were fresh local tomatoes on the counter and last night I had picked up fresh mozerella made in Italy, on my way home from work. I ran out to the back porch and picked about 10 basil leaves and began slicing the tomatoes. Within 5 minutes, lunch was ready. I topped the sliced tomatoes with slices of the fresh mozerella, drizzled with olive oil and fresh pepper. This is healthy and refreshing. It's a beautiful day for Caprese!