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Cut a deep pocket on the side of each chicken breast almost to the edge of the back of the vreast, but being careful not to slice through. Stuff each breast with a slice of the ham and the cheese.

Preheat the oven to 325 F. Combine the flour, sage, rosemary, salt and pepper on a plate. Dredge the chicken breasts in the flour mixture, shaking off the excess flour. Heat 2 tablespoons of the olive oil in a large

Preheat the oven to 400 F. Grease a 9x13 inch bakind dish. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Cook the onion for 1 minute, then add the garlic,

Trim the ends of the eggplants and cut lengthwise into 1/4 inch slices. Discard the outer slices. There should be about 8 usable slices from each eggplant. Sprinkle the slices with the salt and lay on top of one another

Early in the day of serving, sprinkle the eggplant slices with the salt and lay the slices on top of one another in a large colander. Place a dish on top and weight it down (a large can of tomatoes

Prehet the oven to 350 F. Heat 2 tablespoons of the olove oil in a large (12 inch) ovenproof nonstick saute pan set on medium-high heat until it sizzles, about 2 minutes. Cook the saparagus and green onions until the

Place the lentils and 3 cups of cold water in a medium saucepan set on high heat. Bring to a boil, reduce the heat to medium, and cook for 20 minutes. Drain and place in a large bowl. In a large

Place the bulgur in a fine mesh strainer, rinse under cold water and drain well. (There is no need to soak the bulgur in the water. It will doften as it soaks in the dressing.) Transfer to a large bowl