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      • Mediterranean Culinary Concept – March 21-22, 2023
      • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
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      • Positive Nutrition – September 15, 2022
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        • MDR® EVOO World
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        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
        • MDR Summer Connect 2022
        • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
        • Ambassador’s Breakfast 2022
      • Recipes
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        Potato-Artichoke Torte
        Potato-Artichoke Torte
        I hope this Greek recipe for cauliflower stew will convince you that there’s more to this cruciferous vegetable than meets the eye.
        Cinnamon-scented Cauliflower Stew with Sun-Dried Tomatoes and Olives
        Lentil Salad with Olives, Roasted Red Florina Peppers, and Herbs. You can use green or black olives with equal ease.

        Lentil Salad with Olives, Roasted Red Florina Peppers, and Herbs

        By Diane Kochilas

        You can use green or black olives with equal ease in this satisfying, healthy lentil salad. To find real Greek olive oil, olives, herbs, and more go to my online store here.

        PREP TIME 10 minutes
        COOK TIME 25 minutes
        SERVES 8

        Ingredients

        • 1 pound/450 g Greek lentils or any small green or brown lentils
        • 2 bay leaves
        • 1 cup Greek roasted red Florina peppers drained and chopped
        • 1 cup green olives or green olives stuffed with pimentos chopped
        • Greek sea salt and black pepper to taste
        • ½ cup extra virgin Greek olive oil
        • 3 – 4 tablespoons Greek balsamic vinegar
        • 1/3 cup chopped fresh parsley
        • 3 tablespoons chopped fresh dill
        • 1 tablespoon dried Greek oregano or mint

        Instructions

        1. Rinse and drain the lentils. Place in a large pot with the bay leaves and bring to a boil. Reduce heat to low and simmer, skimming the foam off the top, until the lentils are al dente, about 25 minutes. Remove, drain and rinse.
        2. In a large mixing bowl, combine the lentils with the chopped olives and Florina peppers, olive oil, vinegar, and herbs. Serve warm, at room temperature or cold.

        Share

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