1/4 cup cornmeal
1 tablespoon flour
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
4 six ounce trout fillets
1 egg, beaten
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

1. Combine cornmeal, flour, garlic powder, oregano, salt and pepper and lay out on a plate.
2. Press the flesh of the trout into the beaten egg and then into the cornmeal.
3. Heat a large skillet over medium-high heat and add the olive oil. Melt butter in the olive oil, then cook the trout, cornmeal side down, until crisp. Flip and cook on the skin side until the center of the fillet is opaque.
4. Drizzle with lemon juice to serve.

Makes 4 servings

1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon sugar
1 egg, beaten
1/3 cup milk
1 cup corn kernels
4 scallions, chopped
1/4 teaspoon dried red pepper flakes
2 tablespoons vegetable oil
2 ounces mild cheese, grated
salt

1. Combine flour, baking powder, paprika, oregano, sugar and a pinch of salt in a bowl.
2. In a separate bowl, whisk together eggs and milk and gradually incorporate into the dry ingredients, making sure the batter is free of lumps.
3. Fold corn, scallions and red pepper flakes into the batter and refrigerate for a couple of minutes.
4. Heat a large skillet over medium heat. Add 1 tablespoon of the vegetable oil and drop about 2 tablespoons of the batter into the pan. Repeat 3 or 4 more times, leaving space between each fritter.
5. When the underside begins to brown and the top has set, flip the fritter and continue to fry the other side. Transfer to a warmed plate and top with cheese when finished cooking.
6. Repeat with additional batter and cheese, adding more oil as necessary.

Makes 4 servings

2 tablespoons corn oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, crushed
2 red chilies, seeded and chopped
6 cups chicken broth
19 ounces canned diced tomatoes
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 pound lean ground pork
1 cup masa (corn flour) or 10 corn tortillas
4 ounces cheddar, grated
4 ounces Monterey jack, grated
4 ounces mozzarella, grated
1 cup milk
1 cup tortilla chips
salt and pepper

1. Heat oil in a large soup pot over medium heat. Sauté carrots, onions, garlic and chilies until tender.
2. Add chicken broth and bring to a boil, then stir in the tomatoes, cumin, paprika, cayenne and oregano. Season to taste with salt and pepper.
3. Stir in the pork and masa or corn tortillas and cook until pork is done and masa is thoroughly incorporated, stirring occasionally.
4. Reduce heat and stir in milk and 3/4 of the cheese. Serve garnished with tortilla chips and remaining cheese.

Makes 6 servings

3 tablespoons extra virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1 small zucchini, halved and sliced
1/2 cup green beans, 1" pieces
1 large carrot, halved and sliced
4 cups vegetable broth
8 ounces diced tomatoes
4 cups tomato juice
2 tablespoons fresh parsley, chopped
1 sprig thyme, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
19 ounces cooked red kidney beans
19 ounces cooked cannellini beans
3 ounces shell pasta
salt and pepper

1. Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, zucchini, green beans and carrot and sauté until onion is tender.
2. Add the vegetable broth, tomatoes and tomato juice and bring to a boil. Reduce heat to a simmer and add parsley, thyme, basil, oregano and sage. Simmer until vegetables are tender.
3. Stir in the beans and pasta and cook until pasta is tender. Remove from heat and allow to cool slightly, then season to taste with salt and pepper. Serve with crusty bread.

Makes 8 servings

1 small eggplant, 1/4" thick slices sliced
2 tablespoons olive oil
1 clove garlic, crushed
1/4 teaspoon dried oregano
4 ounces feta, crumbled
salt

1. Lightly salt the slices of eggplant and set on a paper towel for about half an hour. Dab to dry.
2. Preheat oven broiler.
3. Combine olive oil, garlic and oregano and lightly brush onto the eggplant slices. Arrange on a baking sheet and place about 6" away from the broiler and lightly brown.
4. Turn eggplant slices over and brush with remaining olive oil mixture. Top with feta cheese and return to the broiler until cheese is lightly browned and eggplant is done.

Makes 4 servings

3 pound bone-in lamb leg
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon ground cinnamon
20 whole cloves
salt and pepper
water

1. Preheat oven to 450 degrees.
2. Cut 3/4" slices into the fatty side of the lamb leg. Rub lamb with olive oil and season liberally with salt and pepper, oregano and cinnamon, placing cloves into the slices in the flesh.
3. Place lamb on a roasting rack into the oven until the outside is well seared, about 20 minutes.
4. Reduce the heat to 350 degrees and add a bit of water to the bottom of the pan. Continue cooking until a meat thermometer can be inserted into the center and register 140 degrees.
5. Allow to rest for 15 minutes before carving. Meanwhile, you can use the pan drippings to make a gravy or as jus mixed with a bit of fresh mint, salt and pepper.

Makes 8 servings

1 large potato, peeled sliced
1 pound eggplant
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup crushed tomatoes
1 pound cooked turkey, shredded
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cinnamon
1/4 teaspoon sugar

1/4 cup butter
2 tablespoons flour
2 cups hot milk
2 eggs, beaten
1/2 cup Parmesan cheese, grated
1/8 teaspoon nutmeg
salt and pepper

1. Preheat oven to 350 degrees.
2. Brush the bottom of a casserole dish with olive oil and layer sliced potatoes. Bake until tender, about 15 minutes.
3. Slice eggplant into 1/2" thick slices and sprinkle lightly with salt. Drain on paper towel.
4. Heat olive oil in a large saucepan over medium heat. Sauté the onion until tender, then stir in the garlic, tomatoes, turkey, oregano, basil, cinnamon and sugar. Simmer sauce gently while preparing bechamel.
5. In a separate saucepan over medium-low heat, melt butter, then whisk in flour and cook for a few minutes. Gradually add in milk, whisking constantly, until fully incorporated. Cook, stirring often, until thickened.
6. Remove the milk from the heat. Add a bit of the milk to the egg and whisk together, then add back to the saucepan. Stir in the Parmesan and nutmeg and season with salt and pepper.
7. Remove the potatoes from the oven. Layer eggplant and turkey and tomato sauce on top of the potatoes, then top with bechamel sauce. Bake in the oven until bechamel has browned, about 30 minutes.

Makes 6 servings

2 tablespoons lemon juice
1 teaspoon fresh oregano, chopped
1 clove garlic, crushed
4 tablespoons extra virgin olive oil
1/4 teaspoon sugar

2 small tomatoes, quartered
1 medium green pepper, chopped
1/2 small red onion, sliced
1 small cucumber, sliced
3 ounces feta, crumbled
salt and pepper

1. Whisk together lemon juice, oregano and garlic in a bowl. Gradually add the olive oil to make a dressing. Add the sugar and season to taste with salt and pepper and set aside.
2. Combine the tomato, green pepper, onion and cucumber in a separate bowl.
3. Pour dressing over salad and garnish with feta cheese to serve.

Makes 4 servings

1 tablespoon olive oil
1 small onion, sliced
1 small red pepper, sliced
3 cloves garlic, minced
1 tablespoon cumin seed
3 red chilies, chopped
1 tablespoon paprika
1 teaspoon oregano
1/2 pound turkey, cooked and shredded
1/2 cup lentils
1 small red pepper, chopped
10 ounces tomatoes, diced
1/2 cup water
1/3 cup sour cream
salt and pepper

1. Heat a large pot over medium heat and add the oil, onion and red pepper, sautéing until tender.
2. Stir in the garlic, cumin, chilies, paprika and oregano and cook for a minute.
3. Add the turkey, lentils, tomatoes and water and reduce heat to a simmer. Cook covered until lentils are tender, about 1 hour. Add additional water if necessary.
4. Remove from heat, season with salt and pepper to taste and stir in sour cream. Ladle into bowls and garnish with parsley or cilantro, if desired.

Makes 4 servings

4 medium pork chops
1 tablespoon cumin seed
1 tablespoon paprika
1 teaspoon dried oregano
2 tablespoons olive oil
salt and pepper

1. Lightly toast the cumin seed, then grind in a mortar and pestle. Combine with paprika, oregano and a generous amount of salt and pepper and rub pork chops. Refrigerate overnight.
2. Remove pork chops from fridge and bring to room temperature.
3. Preheat oven to 450 degrees.
4. Place a baking sheet in the oven and allow it to get hot. Rub pork chops with olive oil and add to the baking sheet. Allow to brown, then remove from the oven and turn them over. Return to the oven to finish cooking. Allow meat to rest before serving.

Makes 4 servings