Greek Spanakopita (Spinach Pie)

For the Filling:

• 1 lb fresh spinach washed and chopped
• 1 cup feta cheese crumbled
• 1 cup ricotta cheese
• 2 large eggs beaten
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp dried dill or 1 tbsp fresh
• Salt and pepper to taste

For the Pastry:

• 1 package phyllo dough thawed if frozen
• ½ cup melted butter or olive oil for brushing

Italian Antipasto Platter

Cured Meats:

• 4 oz prosciutto
• 4 oz salami
• 4 oz coppa

Cheeses:

• 6 oz mozzarella balls
• 6 oz Parmesan cheese sliced
• 6 oz blue cheese

Vegetables & Pickles:

• 1 cup marinated artichokes
• 1 cup roasted red peppers
• 1 cup cherry tomatoes
• ½ cup black and green olives

Extras:

• Fresh grapes & figs
• Crusty bread & crackers
• Hummus pesto, or tapenade

Moroccan Lamb Tagine

• 2 lbs lamb shoulder cubed
• 2 tbsp olive oil
• 1 large onion chopped
• 3 cloves garlic minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• 1 cup dried apricots chopped
• ½ cup toasted almonds
• 1 can chickpeas drained
• 2 cups chicken or beef broth
• 1 cup diced tomatoes
• Fresh cilantro for garnish

Spanish Seafood Paella

• 2 cups Bomba or Arborio rice
• 4 cups chicken or seafood broth warm
• ¼ tsp saffron threads soaked in 2 tbsp warm water
• 2 tbsp olive oil
• 1 onion finely chopped
• 1 red bell pepper sliced
• 3 cloves garlic minced
• ½ tsp smoked paprika
• 1 cup diced tomatoes
• ½ cup peas

Seafood:

• 8 –10 large shrimp peeled and deveined
• ½ lb mussels cleaned
• ½ lb calamari rings
• ½ lb clams optional

French Bouillabaisse (Seafood Stew)

For the Broth:

• 2 tbsp olive oil
• 1 onion chopped
• 2 leeks sliced
• 4 cloves garlic minced
• 1 fennel bulb sliced
• 1 can diced tomatoes
• ½ cup white wine
• 4 cups fish or seafood stock
• 1 tsp saffron threads
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

For the Seafood:

• 1 lb white fish fillets cod, halibut
• ½ lb mussels
• ½ lb shrimp peeled and deveined
• ½ lb scallops