Blue cheese, nuts and grapefruit salad

INGREDIENTS
4 c. romaine lettuce, washed and torn into pieces
1 c. ruby red grapefruit, peeled and segmented
¼ c. blue cheese or Gorgonzola, crumbled
¼ c. walnuts, chopped
Seeds from 1 pomegranate
Freshly cracked black pepper, to taste

METHOD
In a wood salad bowl, arrange romaine and grapefruit pieces. Add blue cheese, walnuts and pomegranate seeds. Drizzle some dressing over salad. Grind fresh black pepper over salad.

Tortellini with Tomato-Basil Sauce

INGREDIENTS
2 teaspoons extra-virgin olive oil
1 large onion, chopped
1 14-ounce can whole tomatoes, coarsely chopped, juice reserved
Salt & freshly ground pepper, to taste
12 ounces frozen cheese tortellini
1/4 cup chopped fresh basil
1/4 cup freshly grated Parmesan cheese

METHOD
Put a large pot of salted water on to boil.
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until well browned, about 10 minutes. Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 10 minutes. Season with salt and pepper.
Meanwhile, cook tortellini until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with tomato sauce and basil. Adjust seasoning with salt and pepper. Serve immediately, passing the Parmesan.

Lemon Meringue Pie

INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
METHOD
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Colourful salad

INGREDIENTS
cucumber
tomato
carrot
50 gr feta cheese
chopped cabbage
salt, pepper
PREPARATION
Cut in slices peeled cucumber, tomato slices and carrot. Crunch the cheese. All the ingredients along with chopped cabbage put in the bowl, stir and season with salt and pepper. Sprinkle with crunched cheese. If desired, you can pour over the oil and lemon juice.

Risotto with mushrooms

INGREDIENTS
350 gr rice
2 cups water
1 tbsp herbal seasoning
50 gr butter
200 gr mushrooms
1 onion
1 clove garlic
parsley
100 ml olive oil
100 gr Parmesan cheese
200 ml white wine

METHOD
Fry the chopped garlic and onions, then add the sliced ​​mushrooms. Pour the wine and let the wine evaporate  a bit. Add the rice, season with spice and slowly pour hot water, stirring constantly. Cook on low heat for 20 minutes or until the rice is not cooked. Remove from stove, stir in butter and Parmesan cheese and serve warm.

Tzatziki dip

INGREDIENTS

3 tbsp. olive oil

1 tbsp. vinegar

2 cloves garlic, minced finely

1/2 tsp. salt

1/4 tsp. white pepper

1 cup greek yogurt, strained

1 cup sour cream

2 cucumbers, peeled, seeded and diced

1 tsp. chopped fresh dill

METHOD
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.

Garlic sauce

INGREDIENTS
3 garlic 

low fat mayonnaise

150 g of crushed walnuts 

100 ml olive oil

1 tbsp lemon juice 

parsley, salt 

METHOD

Cook garlic for 5 minutes in boiling water, mash and mix with ground walnuts. Add mayonnaise, salt, lemon juice and gradually olive oil in a thin stream. Garnish with finely chopped parsley and herbs.