RECIPES
Salmon in creamy sun dried tomato sauce

Salt and pepper to taste
2 tablespoons butter
2 tablespoons honey
3 teaspoons minced garlic
2 teaspoons Italian seasoning blend or combination or dried thyme, basil, oregano and parsley
1/2 cup juliened sun dried tomatoes (they come in a jar packed with oil, be sure to drain excess oil)
1 cup chicken broth
Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes



- 3 red bell peppers, halved
- 3 cloves garlic, minced or grated
- 1 tablespoon extra virgin olive oil
- 3 sprigs fresh oregano
- kosher salt and pepper
- 1 cup dry orzo or quinoa
- 2 tablespoons balsamic vinegar
- 1/2 cup pitted kalamata olives
- 2 pepperoncini, chopped
- 2 tablespoons toasted pine nuts, chopped
- 1/2 cup crumbled feta cheese
Lemony Basil Tomatoes
- 1 cup fresh basil, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- crushed red pepper flakes
- zest from 1 lemon
- kosher salt
1. Preheat the oven to 400 degrees F.
2. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta.
4. Make the lemon basil tomatoes by combining all ingredients in a small bowl.
5. Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!
*Alternately the peppers can be grilled for 4-5 minutes per side instead of roasted.
Grilled Calamari Steaks with Mediterranean Salsa
William Somona Taste
For the salsa:
1 cup (4 oz./125 g) Kalamata olives, pitted and chopped
2/3 cup (4 oz./125 g) cherry tomatoes, chopped
1/4 cup (2 oz./60 g) capers, drained
2 garlic cloves, minced
1 Tbs. chopped fresh flat-leaf parsley
1 Tbs. olive oil
Grated zest of 1 lemon
1 Tbs. fresh lemon juice
1/4 tsp. freshly ground pepper
For the calamari steaks:
4 calamari steaks, 4 to 6 oz. (125 to 185 g) each
Juice of 1 lemon
1 Tbs. olive oil
1 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper
Lemon wedges, for serving
Directions:
1. To make the salsa, in a bowl, stir together the olives, tomatoes, capers, garlic, parsley, oil, lemon zest and juice, and pepper.
2. Place the calamari steaks in a nonreactive bowl and add half of the lemon juice, the olive oil and the parsley. Season with salt and pepper and toss to combine.
3. Prepare a grill for direct-heat cooking over medium-high heat. Grill the steaks until opaque, about 2 minutes per side. Top the calamari with the salsa and a squeeze of lemon juice, and serve. Serves 4.