SPINACH STUFFED SHELLS

TOMATO SAUCE:
2 tbsp. olive oil
1 onion, chopped
2 cans (28 oz.) crushed tomatoes
2 cloves garlic, finely chopped
Dash crushed red pepper
Salt & pepper to taste

SHELLS AND STUFFING:
1 pkg. (12 oz.) jumbo rice pasta shells (Tinkyana makes great shells)
1 pkg. 910 oz.) frozen chopped spinach, thawed & cooked
1 lb. soft goat cheese
2 eggs, slightly beaten
Salt & ground black pepper
1 c. grated Sheep Percino Romano cheese (Whole Foods has a great assortment)
Dash of nutmeg (optional)
1 c. shredded soft Goat or Sheep cheese (I like the Greek Haloumi but any softer mozzerella type would do)

For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while stirring occasionally until tender (about 15 minutes). Drain and transfer to cold water.
In a bowl, combine goat cheese, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle shredded cheese and 1/2 cup Romano cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Another Yummy Thanksgiving recipe from last year's "Eating Well" magazine

2 lbs green beans, trimmed
2 1/2 teaspoons EVOO, divided
2 oz thinly sliced prosciutto (make sure it's nitrate free and free of lactic acid), cut in ribbons
4 cloves of garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Fresh ground pepper
1/4 c toasted pine nuts (see below)
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice

Bring large pot of water to a boil. Add beans, retun to a boil, and simmer until crisp-tender, about 3-4 mn, drain
Heat 1/2 teaspoon oil in a large skillet over medium heat. Add prosciutto; cook stirring, until crispy 4-5 mn. Drain on paper towl
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans. garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occassionally, until beans are bowned in places, 3-4 mn. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

Makes 8 servings 3/4 cup per serving

Linguine with Eggplant & Olives

12 oz rice linguine (we prefer Tinkyada brand brown rice pasta, it's a little tricky to cook so you have to watch it constantly)
1/3 cup olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped in 1"cubes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
3 medium tomatoes, coarsely chopped
1 1/2 cup kalamata olives (check the label, true kalamata olives do not have lactic acid, but generic olives do! Make sure olives do not have lactic acid added)
3/4 cup parsley, chopped

Cook linguine according to package directions, drain

Heat olive oil in a large skillet and saute garlic and onions. Add cubed eggplant and fry for about 10 mn, until eggplant is soft and turns a dark color. Add oregano, basil and thyme and cook one minute more. Add tomatoes and cook 1-2 minutes, stirring occasionally. Add olives and simmer 5-10 minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into skillet and toss to soak up all the juices in the skillet.

Place in a warm serving bowl and top with parsley. Serve with grated Kasseri cheese (sheep & goat milk cheese).

PRASSOKEFTEDES (LEEK FRITTERS)

Serve with Green Olive Relish (recipe at bottom)

2 large potatoes, peeled and cubed
2 lbs leeks
2 large eggs, lightly beaten
3/4 cup gluten-free breadcrumbs
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
Olive oil, for frying

Preheat oven to 200 F.Trim and carefully wash leeks, removing the dark green part but leaving the white and light green areas. Go between the outer layers to remove sand and dirt. Slice in half lengthwise, then slice thinly crosswise.Add one teaspoon of salt to about 1 1/2 quarts of water in a pot. There should be enough water to cover potatoes by at least two inches. Bring to a boil, then reduce to simmer and cook until soft (approximately 10 minutes).Drain in colander, then place in large bowl. Use a potato masher to mash until smooth. Place the sliced leeks in a steamer basket over boiling water. Steam for 10 minutes, then remove from heat. Add the leeks to mashed potatoes. Stir in eggs, breadcrumbs, salt, pepper and oregano. Mix until all ingredients are thoroughly combined.In a heavy skillet over medium-high heat, heat 1/2" of olive oil. When it is very hot, use a spoon to drop about 2 tablespoons of the mixture at a time into the oil. Flatten a little with the back of a spoon. Fry until golden-brown (about 3 to 4 minutes) and then flip. As you finish each batch, use a slotted spatula to move them to a paper-towel-lined plate. Keep them warm in the oven until ready to serve.

GREEN OLIVE RELISH
1 15-ounce can of green olives, pitted and roughly chopped
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh basil leaves, roughly chopped
2 tablespoons pine nuts, lightly toasted
Zest and juice of 1 lemon1 clove garlic, finely chopped
1/4 teaspoon dried chili pepper flakes
1 tablespoons capers, chopped, rinsed and dried
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar

Combine all ingredients in a bowl, and serve at room temperature.