A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

Eggplant And Cauliflower Tomato Provençale!

Serves The World In 14 cups

Continue reading “A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL”

Advertisements

TOMATO WALNUT TAPENADE

TOMATO WALNUT TAPENADE

TOMATO WALNUT TAPENADE

Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time.  A great tapenade for home entertainment or restaurant appetizer!

Makes 4-1/2 cups

Continue reading “TOMATO WALNUT TAPENADE”

VEG SAUSAGE & PINEAPPLE GREEK PITA

IMG_0707 - Edited

VEG SAUSAGE & PINEAPPLE GREEK PITA

Fried Veg sausage crumbles, fresh spinach and fried pineapple on grilled Greek Pita flatbread spread with chipotle mayo and beer mustard! A ‘take it to the bank’ sandwich!

Makes 1 sandwich

Continue reading “VEG SAUSAGE & PINEAPPLE GREEK PITA”

KALAMATA RED GRAVY

IMG_0192

KALAMATA RED GRAVY

Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love – vegans and animal-eaters alike!

Makes about 4 cups

Continue reading “KALAMATA RED GRAVY”

CAPONATA BABAGANOUSH

ITALIAN BABAGANOUSH

CAPONATA BABAGANOUSH

Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive!

Makes 3-1/2 cups

Continue reading “CAPONATA BABAGANOUSH”

GREEK OLIVE AND MUSHROOM TOMATO SAUCE

GREEK OLIVE AND MUSHROOM TOMATO SAUCE

Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting!

Makes 9 cups sauce

Continue reading “GREEK OLIVE AND MUSHROOM TOMATO SAUCE”

GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP

SAFFRON SUN-DRIED TOMATO DIP

GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP

Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips!

Makes 2 cups

Continue reading “GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP”

TAPENADE MOUSSE

TAPENADE MOUSSE

Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match!

Makes 2 cups

Continue reading “TAPENADE MOUSSE”

HUMMUS VEGGIE HOT DOG BURRITO

HUMMUS VEGGIE HOT DOG BURRITO

Charred tortilla spread with hummus, topped with a pan-fried veggie hot dog spread with mustard. Then topped with chopped dill pickle, chopped fresh tomato and chopped onion. Roll and eat!

Makes as many as you want

Continue reading “HUMMUS VEGGIE HOT DOG BURRITO”

FRESH BASIL & HUMMUS FETTUCCINE

FRESH BASIL & HUMMUS FETTUCCINE

A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious!

Makes 2 cups sauce for 4 servings pasta

Continue reading “FRESH BASIL & HUMMUS FETTUCCINE”

GREEK HUMMUS RUSSIAN BLACK BREAD SANDWICH

GREEK HUMMUS RUSSIAN BLACK BREAD SANDWICH

Russian black bread spread with Greek-Style hummus and a little veggie mayo. Layered with English seedless cucumber, hearts of romaine, smashed Kalamata olives, a light drizzle of mustard and fresh cracked pepper! Nice!!

Makes as many as you want

Continue reading “GREEK HUMMUS RUSSIAN BLACK BREAD SANDWICH”

GREEK HUMMUS WRAPS

GREEK HUMMUS WRAPS

Greek-style hummus spread on a charred flour tortilla. Topped with hearts of romaine lettuce, English cucumber slices, Kalamata olives and fresh cracked pepper, then wrapped and rolled!

Makes as many as you want

Continue reading “GREEK HUMMUS WRAPS”

SCRAMBLED TOFU WITH HUMMUS

 SCRAMBLED TOFU WITH HUMMUS 

Breakfast in the evening! Scrambled tofu eggs with grape tomatoes and peas, made creamy with a cumin-flavored hummus. Served with whole grain mustard and a lemon squeeze!

Serves 3 Continue reading “SCRAMBLED TOFU WITH HUMMUS”

KALAMATA OLIVE BREAD STUFFING LOAF

KALAMATA OLIVE BREAD STUFFING LOAF

A Kalamata olive whole wheat bread stuffing loaf with garlic, red onion, celery and a hint of apple.

Serves 4-5

Continue reading “KALAMATA OLIVE BREAD STUFFING LOAF”

GREEK OLIVE WALNUT PESTO

GREEK OLIVE WALNUT PESTO 

A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider! 

Makes 3-2/3 cups

Continue reading “GREEK OLIVE WALNUT PESTO”

GREEK OLIVE PESTO PENNE

GREEK OLIVE PESTO PENNE

A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can’t stop eating it! Even tastes good at room temperature or cold the next day!

Serves 6-8

Continue reading “GREEK OLIVE PESTO PENNE”

GREEK OLIVE FRUIT SALAD

GREEK OLIVE FRUIT SALAD

The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant.

Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that brings the lamb so delicately close to the fruit absent the slaughter, that one must call it divine!

Makes 6 cups

Continue reading “GREEK OLIVE FRUIT SALAD”

MUSHROOM AND GARLIC HUMMUS MOUSSE

MUSHROOM AND GARLIC HUMMUS MOUSSE

with extra virgin olive oil, coconut oil spread, soy sour cream, basil and tarragon. Superb!

Makes 2-1/4 cups

Continue reading “MUSHROOM AND GARLIC HUMMUS MOUSSE”

ZUCCHINI AND KALAMATA OLIVE

ZUCCHINI AND KALAMATA OLIVE

Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic!

Serves 4

Continue reading “ZUCCHINI AND KALAMATA OLIVE”

BROWN KALAMATA OLIVE GRAVY

BROWN KALAMATA OLIVE GRAVY

Made with refried beans, coconut milk, Kalamata olive, and tomato and green chili sauce. Seasoned with fresh garlic, coriander and thyme. So many wonderful gravies waiting to be discovered in the absence of the animal traditionally used to make all gravies essentially the same. Watch out world we’re coming on through!

Makes 4-1/4 cups

Continue reading “BROWN KALAMATA OLIVE GRAVY”

SAFFRON RICE WITH SAUTEED VEGETABLES

SAFFRON RICE WITH SAUTEED VEGETABLES

Saffron rice molds surrounded with fresh mushroom, green pepper, sweet onion and Roma tomatoes sautéed in extra virgin olive oil, garlic, basil and tarragon, mixed with a saffron non-dairy cream!

Serves 4

Continue reading “SAFFRON RICE WITH SAUTEED VEGETABLES”

TOMATO, VEGGIE, HERB AND SPICE SOUP

TOMATO, VEGGIE, HERB AND SPICE SOUP

Served with orzo pasta. Simply made and simply delicious!  Grape leaves, a surprising addition. A soup designed for restaurants!

Makes 32 cups

Continue reading “TOMATO, VEGGIE, HERB AND SPICE SOUP”

WALNUT HUMMUS

WALNUT HUMMUS

with garlic, rosemary and tarragon! Topped with cracked pepper, drizzled with extra virgin olive oil and served with pan-fried flour tortillas!

Makes 1-¾ cups

Continue reading “WALNUT HUMMUS”

MEDITERRANEAN PASTA SAUCE

MEDITERRANEAN PASTA SAUCE

Sautéed peppers and onion simmered with garlic and olives in a coriander, mint and red wine tomato sauce.  Serve over pasta of choice.

Makes 7-1/2 cups sauce
Continue reading “MEDITERRANEAN PASTA SAUCE”

MEDITERRANEAN SALAD BOWL

MEDITERRANEAN SALAD BOWL

Fresh romaine lettuce, sweet red peppers, black olives and sun-dried tomatoes tossed in a caper and pine nut vinaigrette!

Serves 6
Continue reading “MEDITERRANEAN SALAD BOWL”

ORANGE SAFFRON SALAD

ORANGE SAFFRON SALAD

Crisp greens and cuts of fresh orange dressed with a saffron vinaigrette!

Serves 4

Continue reading “ORANGE SAFFRON SALAD”

TOMATO AND SWEET CORN SAFFRON STEW

 TOMATO AND SWEET CORN SAFFRON STEW

with sweet red roasted peppers, herbs and spice. Topped with dill avocado cream!

Makes 8-1/2 cups

Continue reading “TOMATO AND SWEET CORN SAFFRON STEW”

CREAM OF EGGPLANT AND SAFFRON SOUP

CREAM OF EGGPLANT AND SAFFRON SOUP

Elegant, delicious, light, creamy and fragrant!

Makes 9-1/2 cups
Continue reading “CREAM OF EGGPLANT AND SAFFRON SOUP”