Spreads/12 recipes

A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Roasted pepper and eggplany condiment.

For use with BBQ meat. Can be added to wraps

Spread this on sliced french bread, wrap in foil and bake in the oven until warm and crisp. Sprinkle bacon and swiss cheese between the slices for a delectable sandwich.

Chad and I have enjoyed this salad twice over the summer, when fresh figs were available. It is delicious with any type of green. We didn’t eat a lot of figs growing up, but they’re now on the menu!

Enjoy these strong coffee and chocolate flavored brownies.

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Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.