Ham and Cheese Pita Pizza




4 large pita breads

tomato sauce

1/2 lb. piece fresh mozzarella (shredded)

1/2 lb. sliced Boar’s Head ham (chopped up)

parmesan cheese


Preheat oven to 400 degrees.

1. Put pita breads in oven for 5 minutes and remove.

2. Put sauce on top of each pita.

3. Put chopped ham on each pita. Sprinkle with a little parmesan cheese.

4. Put shredded mozzarella on each pita.

5. Return to oven for about 5 minutes.

*Pita should be a little crispy and mozzarella should be melted.


Bocconcini and Sundried Tomatoes




1 lb. fresh bonconcini (fresh mini mozzarella balls)

2 cups sundried tomatoes in olive oil (chopped)

1 tsp. fresh thyme

1 tsp. sea salt

1 tsp. fresh parsley


1. In a large ball, add all ingredients and mix well.

Serve at room temperature or chilled from refrigerator. (your choice)

Baked Tomatoes With Muenster Cheese With Avocado




4 large tomatoes (sliced)

8 slices of muenster cheese

2 large avocados (sliced)

parmesan cheese

2 tbsp. olive oil


Preheat oven to 400 degrees,

1. In a baking pan, put 2 tbsp. of olive oil.

2. Put a slice of tomato , avocado on top, and then top with a slice of muster cheese.

3. Sprinkle parmesan cheese on top.

4. Bake in oven for 7 minutes or until cheese is melted.

Grilled Eggplant and Zucchini Panini




1 large eggplant (sliced)

2 zucchinis (sliced)

3 red bell peppers (sliced)

1 lb. fresh mozzarella (sliced)

1 large ciabatta bread

1/4 cup olive oil

1/2 cup balsamic vinegar

sea salt and black pepper


1. In a large deep bowl, put sliced eggplant, zucchini and red bell peppers. Pour olive oil and balsamic vinegar on top. Mix well. Cover with foil and let marinate for 2 hours. (you do not have to refrigerate it)

2. Grill all vegetables until tender.

3. Cut bread to make sandwiches. Layer all 3 vegetables and then a slice of mozzarella on top.

4. You can use a panini press or bake in a 350 degree oven for about 10 minutes. You want the cheese to be melted and the bread to be crispy.

*Sprinkle a little sea salt and black pepper on top of cheese and vegetables. (optional)

Grilled Shrimp and Scallops With Carrots and Asparagus




1 lb. medium shrimp (tails removed)

1 lb. small scallops (rinse and drain well on baby towels)

1/2 lb. thin asparagus (stems removed)

2 cups carrots (thinly sliced)

olive oil

3 cloves of garlic (chopped)

sea salt and black pepper


1. In a large skillet put 2 tbs. of olive oil and half of the garlic. Sauté garlic for a minute. Add carrots and asparagus. Sprinkle with a pinch of sea salt and black pepper. Cook and stir until tender. (about 5 minutes) Turn off heat.

2. In a separate skillet, put 1 tbs. of olive oil and the rest of the garlic. Sauté for a minute and add shrimp and scallops. Stir and turn frequently. Cook for about 5 minutes. Once cooked, add to vegetables skillet. Raise heat, sprinkle a pinch of sea salt and stir.

Serve hot. Serve as a meal or as mini appetizer or starter before a main course. See photo below.


Cucumber Feta Salad




3 cucumbers (cut into 1/4 inch bite size pieces)

1 cup feta cheese (bite size squares)

1/2 cup red onion (sliced)

1/2 cup kalamata olives (pits removed)

1/2 tsp. sea salt

1/2 tsp. black pepper

1 tsp. fresh or dry dill

4 tbs. olive oil

3 tbs. red wine vinegar


1. In a large bowl, mix all ingredients, except olive oil and vinegar. Refrigerate for at least 2 hours.

2. When ready to serve, add olive oil and vinegar. Mix well and serve.