Sautéed Fresh Arugula With Sundried Tomatoes, Walnuts, And White Beans



2 lbs. fresh arugula (rinsed and drained)

1 (10 oz. can) white beans (rinsed and drained)

1 cup of sundried tomatoes in oil (chopped)

1 cup walnuts (chopped)

3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

4 tbs. grated parmesan cheese (optional)


1. In a large skillet, put 3 tbs. of olive oil. Begin to saute arugula.

2. After about 3 minutes, add white beans, sundried tomatoes and walnuts.

3. Add sea salt, pepper and 1 tbs. olive oil, if needed. Stir well.

4. Cook for another 2 minutes and serve.

*You can sprinkle parmesan cheese on top when serving.

Grilled Greek Feta Pork Chops



4 boneless pork chops.

1 cup of fresh leeks (chopped)

1 cup feta cheese

olive oil

sea salt

black pepper


  1. Put a tablespoon of olive oil in a skillet. Cook leeks until tender and a little crispy. Set to the side.
  2. In a large skillet or on a grill, put 1 tablespoon of olive oil. Cook pork chops on each side. (Depending on the thickness, at least a total of 10-12 minutes.) Chops should be white when you slice into them. Sprinkle with a pinch of sea salt and black pepper.
  3. When chops are just about done, add cooked leeks and feta cheese on top of chops. Cook an additional minute and then serve.

Serve warm.

Homemade Bruschetta



2 ripe tomatoes (diced)

1/4 cup red onion (diced)

1/2 cup pitted kalamata olives (chopped)

1 tbsp. balsamic vinegar

1 tbsp. olive oil

pinch of sea salt

Italian bread sliced thin or thin crispy toast crackers


  1. In a large bowl, put tomatoes, olives, red onion, vinegar, olive oil and sea salt. Stir gently.
  2. If you’re using Italian bread, slice it thin.
  3. Put bread on a baking tray and rub a little olive oil on top of each slice.
  4. In a preheated oven, 350 degrees, let bread crisp in the oven. (about 5 minutes)
  5. Let bread cool for 5 minutes and put bruschetta on each slice.

Chocolate Covered Figs



12 fresh figs

1 cup of semi sweet chocolate morsels

Sprinkles of various colors


  1. Rinse figs in cold water and dry on paper towels.
  2. In a microwave dish, melt chocolate.
  3. Dip figs into chocolate and then into sprinkles.
  4. Let dry on wax paper.

*You can keep refrigerated.

Chocolate Walnut Nutella Cookies



1 1/3 cup flour

3/4 tsp. baking powder

2/3 cup cocoa powder

1 1/2 sticks unsalted butter (softened)

2 eggs

1 1/4 cups packed light brown sugar

1/2 tsp. vanilla

6 oz. dark chocolate morsels (get a good brand)

3/4 cup walnuts (chopped)

sea salt (optional)

1 jar of chocolate Nutella

confectioners sugar


Preheat oven to 350 degrees.

1. Put parchment paper on baking pans.

2. In a bowl, beat eggs, vanilla, brown sugar and butter. Beat until creamy.

3. In another bowl, mix flour, cocoa powder and baking powder.

4. Slowly beat in dry ingredients into egg mixture.

5. Add chocolate and walnuts. Stir it in with a wooden spoon gently. Make sure it is well blended.

6. Use a heaping tablespoon and place on baking pan. (about 2 inches apart)

7. Optional: Sprinkle a pinch of sea salt on top of each cookie.

8. Bake cookies for about 12 minutes. If you made larger cookie bake about 15-16 minutes. Use a toothpick to test if they’re baked.

*Makes about 2 dozen if you use a tbsp. for each cookie. *12 cookie sandwiches

9. Let cookies cool. When cooled, spread Nutella on the inside of each cookie. Put two cookies together to form a cookie sandwich,

10. Dust with confectioner’s sugar. (powdered sugar)

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