Rice Salad
Moroccan Prawns
Moroccan Prawns
Servings 2 People
Ingredients
- 1 lb peeled and de-veined prawns
- 24 Green Pimento Stuffed Olives
- 2/3 c White Wine
- a pinch of saffron
- 1 tsp garlic chopped
- 1 tsp Lemon Zest finely grated
- 2 Tbsp Parsley chopped
- Salt and Pepper
- 1 large red onion
Instructions
- Bring the white wine, saffron and garlic to a boil. Let it cool, then add the lemon zest and parsley.
- Form the prawns into circles putting an olive in the center.
- Place the items on the stick in an onion, prawn, and onion pattern.
- Cover with the marinade and chill overnight.
Notes
Don't leave the prawn with the shells and tails on-- they catch on fire.
Spinach Salad with Lemon and Basil Dressing and Olive Tray
Spinach Salad with Lemon and Basil Dressing and Olive Tray
Servings 2 People
Ingredients
- 4 c Spinach Leaves
- 2/3 c Cucumber sliced
- 2/3 c quartered artichoke hearts
- 2/3 c Feta cheese dressing:
- 1/3 c red wine vinegar
- 2/3 c olive oil
- 1 Tbsp garlic chopped
- 3 Tbsp Basil chopped
- 3 Tbsp Lemon Zest
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Dressing:
- Mix all ingredients. Will keep chilled for weeks.
Notes
A side dish of olives will provide more garnishes. Your favorite deli will have many to choose from. Select at least three.
Chickpea, Lemon and Garlic Soup
Chickpea, Lemon and Garlic Soup
Servings 2 People
Ingredients
- 2 c cooked chickpeas
- 1/2 c Yellow Onion diced
- 1/4 c olive oil
- 4 c Chicken Broth
- 2 Tbsp garlic chopped
- 1/4 c Lemon Juice
- 1 Tbsp Lemon Zest
- 1/4 c Dill chopped
- Salt and Pepper
Instructions
- Sauté the onions in the olive oil, add all ingredients and bring to a boil.
- Simmer for 5 minutes and adjust seasoning.
Notes
As a side dish, cook using only 1 c of chicken broth to make it thicker. Or you may add prawns for a better presentation.