Amazing Green Beans with Fresh Ginger and Nori Seaweed

I just made this delicious dish of green beans. I sauteed garlic and onions of course. Then chopped up a couple cups of purple cabbage with olive oil. I added about 4 potatoes cubed. After I cleaned the green beans and clipped off the ends I threw them in the pot along with about 2 cups of water. I then grated about 1/2 cup of fresh ginger and broke in two sheets of dried nori seaweed. Last but not least I chopped in some parsley. Cover and simmer for about 20 minutes. The ginger and the nori blend for the most amazing taste.

The Abundance of the Autumn Harvest!

I try to keep basic vegetables stocked in refrigerator as much as possible. Leek and cabbage are so nutritious especially for skin and nails. You can chop a small amount in a dish without anyone really knowing. This way you are still reaping the benefits of these nutritious vegetables. My father always said that if your plate was colorful it had to be healthy!

Vegetable Medley Greek Style: Tourlou

The variations for this dish are endless. In Greece, oregano or dill is used to season this meal and always with loads of lemon juice!

End of Summer Vegetable Medley

This is the first morning here in South Carolina where I've needed to wear a sweater. To me this marks the end of summer. Summer drags on down here with 80 degree days but cooler evenings. Vegetables are still in abundance and I wanted to share my last summer meal with you. Basically it is a "One-Pot-Wonder" except in a pan. You just chop vegetables of your choice into the pan, add water, season, and drizzle with olive oil and lemon. This time I made a daring change to my typical zucchini, potato, red pepper, tomato and carrot medley and added cabbage. It was an interesting twist that added beautiful color and flavor. I also chop parley and dill along with my basic onions and garlic. Mix well with olive oil. Add water, salt and pepper. Sometimes I even add Swiss chard to this recipe. Bake at 350 for about an hour. It's very simple yet abundantly nutritious.

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!