Recipe Sifter

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Eggplant Italiano sauteed with mushrooms, peppers, and tomatoes, then baked under melted mozzarella until bubbly and golden. A hearty Italian vegetable casserole.

Eggy meat marinade builds a protein-rich emulsion of whole eggs, vinegar, and oil with seasoning blend, parsley, and oregano. Especially good on game meats like venison and tougher cuts that need tenderizing.

Orzo with marinated portabello mushrooms, simmered in a sundried-tomato and white wine broth with garlic, capers and herbs, then tossed with the orzo. A bold, oil-free vegetarian dinner in under 30 minutes.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Pizza horns roll bread dough triangles around pizza sauce, mozzarella, pepperoni, and green pepper, then bake into golden crescent-shaped pinwheels. Party-perfect handheld pizzas with frozen dough.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Homemade fresh tomato juice from ripe tomatoes with oregano, thyme, and a squeeze of lemon. No-cook, low calorie, and ready in 15 minutes.

Pounded round steak dredged in flour, browned crisp, then simmered in crushed tomatoes with oregano, garlic, and a hint of dry mustard. Fork-tender Sicilian comfort food.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.