[caption id="attachment_964" align="alignnone" width="736"] Diane Kochilas Brussel Sprouts[/caption]
- 6 cups Brussel sprouts, trimmed
- 1/2 cup Vrisi 36 BOLD extra virgin Greek olive oil
- 1 orange
- ¼ cup
Beets and Spicy Feta[caption id="attachment_1280" align="aligncenter" width="930"] photo- My Greek Table with Diane Kochilas[/caption]Inspired from the show, MY GREEK TABLE WITH DIANE KOCHILAS
Ingredients
- 2/3 cup roasted unsalted pistachios
- 2/3 cup chopped fresh mint
- Grated zest of 1 orange
- 1 1/2 cups crumbled GREEK feta
- Freshly ground black pepper to taste
- 1/3 cup VRISI36
Okra in Olive OilIngredients 2 lbs Okra 1 c Vrisi 36TM extra virgin olive oil 2 Onions, finely chopped 4 Ripe tomatoes Salt 1 Freshly ground pepper Vinegar Trim the tops from the okra, wash well, and sprinkle with vinegar and let stand for one hour. Rinse well and drain. Put the oil in a pot and sautee the onions and okra. Peel and puree tomatoes in a food processor or blender, add salt, pepper and a little water.