Pork Saltimbocca

 4 servings

8 Pork Cutlets (about 2 ounces each)

8 Fresh Sage Leaves

8 slices Prosciutto di Parma

Salt

Using a meat mallet, pound each pork cutlet slice to about 1/8-inch thick. Salt the meat lightly.  Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet. Press lightly with the meat mallet.

Cook the pork:

2 Tablespoons Olive Oil

Flour for dusting

Salt and Freshly Ground Pepper

Juice of half a lemon.

In a 10- to 12-inch sauté pan, heat 2 tablespoons of olive oil over high heat until it foams and subsides. Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Add lemon juice.  Transfer to a platter and keep warm.

Finishing sauce:

1/2 Cup Dry White Wine

2 Tablespoons Unsalted Butter

Salt and Freshly Ground Pepper

Pour the wine into the pan and bring to a boil, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter and season the sauce with salt and pepper.

1/4 Cup Chives (freshly chopped)

Lemon Wedges

Return the cutlets to the pan just to reheat. Sprinkle with lemon and chives

Roasted Onions and Potatoes

4 SERVINGS

NGREDIENTS

2 onions, cut into 1/2-inch-thick slices

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into 1/2-inch-thick rounds

1/4 cup chopped fresh sage leaves

Directions

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. Place onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to the prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and sage in the same bowl; season with salt and pepper and toss to coat. Place potatoes on the sheet, tucking in among the onions.

Roast the onion-potato mixture until potatoes are beginning to brown around the edges, about 40 minutes, until tender and light brown.

Spinach White Pizza

 Ingredients

1 tablespoon extra-virgin olive oil

1 small garlic clove, grated 

2 teaspoons Greek seasoning 

1/8 teaspoon table salt

1/8 teaspoon black pepper

5 oz package  baby spinach

1 pound prepared pizza dough, at room temperature

1/2 cup Bertolli white pizza sauce 

8 ounces of mozzarella cheese, sliced

½ cup shredded mozzarella cheese 

4 ounces of crumbled feta cheese

Pinch red pepper flake

Directions: Preheat oven to 450°F

Oil a large pizza pan and spread the dough on the pan to the edges.

Distribute the sliced mozzarella evenly over the dough.

Spread the pizza sauce over the dough and cheese. Arrange all the spinach leaves on top of the sauce.

Sprinkle the seasonings over the spinach.

Sprinkle shredded mozzarella and feta cheese.

Bake until the crust is christy and the filling is cooked, about 20 minutes.

Greek Chicken Kebabs Greek Chickpea Salad

 Ingredients

1/2 large lemon juiced

1/2 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon Greek seasoning 

1 clove of crushed fresh garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large chicken boneless breast cut into 8 1-inch cubes

8-1-inch pieces of Red onion slices 

4 pepperoni peppers, cut in half 

Directions 

Combine marinade ingredients (Lemon juice, honey, Greek seasoning, garlic powder, salt, and pepper in a large bowl or Ziploc bag. Add chicken cubes. Ref onion and pepper slices.

Transfer to a refrigerator for at least 30 minutes. It can also marinate overnight.

Preheat the Air Fryer to 400 degrees or heat a broiler after the chicken has marinated.

While the Air Fryer is preheating, prepare the chicken skewers. Add approximately four chicken cubes to each skewer.

Add slices of onion and pepper between the chicken cubes.

When the Air Fryer is hot, spray or brush the tray with olive oil and place the chicken skewers in a single layer. Cook the skewers at 400 degrees for 5 minutes, flip, and cook for five more minutes.

If using a broiler, cook the Kebabs for 10 minutes on each side.

Serve with the chickpea salad and warm pita bread.

Greek Chickpea Salad

Ingredients:

1 15-oz can garbanzo beans, preferably organic

2 cloves garlic, grated 

sea salt and pepper to taste

2/3 cup chopped onion

10 cherry tomatoes, diced

3 TBS parsley, minced

2 TBS extra virgin olive oil

1 TBS fresh lemon juice

1/4 cup feta cheese

1/ cup sliced kalamata olives

Lettuce 

Directions: Drain liquid from garbanzo beans and rinse under cold running water

Combine all ingredients and serve over a bed of lettuce.

Serves 2 367 calories