150 arti recipes

Louisiana chicken gumbo with stewing hen, andouille sausage, oysters, and file powder built in a cast iron pot. Browned-hen fond, holy trinity, and oyster liquor give this gumbo serious depth.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Arni kapana is a traditional Greek lamb stew with lemon, tomatoes, and a hint of cinnamon. The lamb gets a one-hour lemon marinade before browning, then simmers in spiced tomato sauce for two hours.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Greek braised lamb with fresh peas simmered in tomatoes, butter, dill, and parsley. Tender one-pot comfort food ready in about an hour.

Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.

Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.

Greek potted lamb braised with lemon juice and butter, served over crispy pan-fried potatoes. A hearty one-pot meal with rich, lemony pan sauce.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Diabetic blueberry muffins use Bisquick, sour cream, and artificial sweetener for low-sugar muffins with fresh blueberries and a lemon zest topping. Quick six-ingredient breakfast.

Creamy cranberry sherbet whips fresh cranberries with evaporated skim milk and gelatin into a tart, frosty scoop. A low-calorie holiday dessert with rosy color and fluffy texture.