Crispy phyllo dough, cheesy and juicy spinach and cheese filling with sweet yet juicy tomato slices on top, this quiche not only looks appealing, but also tastes delicious.
Delicious Australian lamb and pesto with healthy vegetables on the side
Savory filo cheese cups, crisp phyllo shells brushed with hazelnut oil and filled with a herbed goat cheese and fromage blanc custard, then baked until golden and puffed. An elegant vegetarian party bite.
Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.
Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.
Greek spanakopita Peloponnisos style: spinach, leeks, and spring onions rolled in olive oil-brushed phyllo pastry and baked golden. A dairy-free version without the traditional feta cheese.
A Greek style dish that has varieties of vegetables and delicious flavors. Serve it with some fresh bread and sprinkle some feta cheese on top.
This is a sweet way to lower your risk for cancer. Great with soup or sandwich, the spring salad is packed with fiber, antioxidants, omega, and lycopene.
Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.
Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.
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