Memorial Day Recipes


Ingredients (serves 8)

4 Garlic Cloves

⅔ Cup Extra Virgin Olive Oil

29 oz Can of ChickPeas- Drained

1 Lemon-  Zested

3 tbsp. Lemon Juice

1 tsp. Salt

½ tsp. Black Pepper

10 Basil Leaves


Put the olive oil and garlic in a small frying pan on low heat. Cook until the garlic is fork tender, set aside and cool. 

In a food processor put the chickpeas, the garlic and oil, lemon zest, juice, salt, pepper.  Blend well.  Then add in the basil and puree.  Serve.  Store in an airtight container for up to 5 days. 

Roasted Eggplant Dip

Ingredients (Serves 8)

1 Large Eggplant, Peeled and Cubed 1 inch pieces

3 Red Peppers, Seeded and Cut into 1 inch pieces

1 Red Onion, Cut into 1 inch pieces

6 Garlic Cloves, alved

6 tbsp. Extra Virgin Olive Oil

1 ¼ tsp. Salt

1 tbsp Tomato paste 

10 Fresh Basil Leaves

Preheat the oven to 425 degrees. 


Preheat the oven to 425 degrees. 

Cut the eggplant, peppers and onions into one inch pieces. Put the veggies in a bowl and add the garlic, olive oil, and salt. Toss the vegetable mixture well. 

Place on a baking sheet and bake for about 30 minutes until the vegetables are cooked through and slightly browned. Cool 

Then put the mixture into the food processor. Add the paste and fresh basil and pulse…about 8 to 10 times. 

Refrigerate for two hours and serve.


Ingredients (Serves 8-10)

1 Small Loaf of Italian Bread, Torn in 1” pieces (about 4 Cups)

2 Large Heirloom Tomatoes, Cut in ¾” Pieces (about 2 Pounds)

2 Pounds Fresh Mozzarella, Cut in ¾” Pieces 

¼ Red Onion (about 3 Ounces), Sliced Thinly

10 Basil Leaves, Chopped  

¾ Cup Olive Oil 

¾ Teaspoon Garlic Powder

1½ Teaspoons Salt 

Freshly Ground Black Pepper to Taste (Optional)


Preheat the oven to 325° F. 

Place the bread in a large bowl and drizzle on ¼ cup of olive oil. Then sprinkle the bread with ½ teaspoon salt.

Put in the oven on a parchment-lined baking sheet. Toast until the bread cubes are crispy like croutons (about 20 to 25 minutes). Keep a close eye on the bread so that it doesn't burn. Once the bread is cooked, remove from the oven and cool.

Put the tomatoes, mozzarella, red onion and basil in a bowl. Sprinkle with salt. 

Add in the red wine vinegar and the olive oil and toss. 

Next, add in the bread and gently toss. Serve immediately.

Spare Ribs

Ingredients (serves 6)

3 lbs Spare Ribs- Cut into individual ribs

2  tsp. Salt 

1 tsp. Pepper

½ Cup Olive Oil

14 Garlic Cloves

2 tbsp. Fresh Rosemary, Chopped 

1 tsp. Fresh Mint, Chopped

1 tsp. Fresh Thyme, Chopped

1 tsp. Fresh Parsley, Chopped

3 Lemons, plus 1 1/2

1 tsp. Dried Oregano

1 tbsp. Dijon Mustard

2 tbsp. Honey

2 tbsp. Balsamic

¼ tsp. Red Pepper Flakes

2 Small Onions, Sliced 


Season ribs on both sides with 1 tsp. Salt and ½ tsp. Pepper. 

In a small frying pan heat up garlic in olive oil on a low flame and heat until the garlic is cooked through. Mash the garlic with a fork into the olive oil and set aside to cool.

For the marinade combine the cooked garlic and oil with 1 tsp. Salt, ½ tsp, pepper, rosemary, mint, thyme, parsley, the zest of two lemons and its juices, oregano, dijon mustard, honey, 1 tbsp. balsamic and red pepper flakes.  Make sure you incorporate all of the ingredients well.  

Put the ribs in a ziplock back and add in the sliced onion, 1 lemon sliced and the marinade.

Let the ribs marinate for at least an hour.

Preheat your BBQ to 350 degrees. 

Put the ribs and its fixings in a cast iron pan with a lid in a single layer. Cook for 1 hour and 15 minutes. Next put each rib on the grill and char for one minute on each side.

Remove the ribs from the pan and put on a serving platter.  Discard any excess dripping from the pan.  Spoon the rest of the marinade, along with the cooked onions and lemons over the ribs and serve. 

Lobster Roll

Ingredients (Serves 6)

2 lb. Lobster Meat- Cooked and cooled

½ Cup Celery - Chopped

3/4 Cup Mayo

3  tbsp. Non Pariel Capers

3 tbsp. Fresh Dill- Chopped

4 Tbsp. Fresh Lemon Juice

¼ Tsp. Salt

6 Hot Dog Buns - toasted and lightly buttered


In a bowl combine the lobster meat with the celery, mayo, capers, dill, lemon juice and salt.  Toast each bun and serve topped with the lobster meat.

Salmon Burger

Ingredients (Serves 8)

2 Tbsp. Olive Oil

1 Small Red Onion (5 oz), Chopped

2 Small Red Peppers (7 oz.), Chopped

¼ Cup Scallions, Chopped

2 Cups Baby Spinach, Chopped

1.5 lbs of Salmon, Chopped in a ground meat type of consistency in a food processor

3 Tbsp. Fresh Dill, Chopped

½ Cup Bread Crumbs

1 Tsp. Salt

½ tsp. Black Pepper

1 Lemon, Just the zest

⅓ Cup Crumbled Feta Cheese

8 Hamburgers Rolls, Toasted

Tzatziki (see my below with the grilled chicken)

Lettuce and Tomatoes for Toppings for your Burger


Preheat your oven to 375 degrees and line a baking sheet with parchment.

In a frying pan heat up the olive oil and add in the red onions and saute for 5 minutes.  

Next add in the red peppers and cook for 5 more minutes.   

Add the scallion saute for two minutes and add in the spinach and season with a ½ tsp. of salt.

Cook for another 5 minutes, until all the veggies are cooked thru and then let it cool.

Put the chopped salmon in a bowl and add in dill, bread crumbs, ½ tsp. Salt, pepper, lemon zest.

Add in the cooled veggie mixture and feta and give this a good mix.

Form into hamburger patties and bake for 15 minutes on one side.  Then flip and bake for 15 minutes on the other side. 

In the meantime, make your tzatziki.

When the burgers are cooked, place on a toasted bun and top with the tzatziki, lettuce and tomato and serve.

Farro Salad with Vegetables

Ingredients (Serves 8)

2 Cups Pearled Farro

⅔ Cup Olive Oil

1 Onion (8 Oz.), Chopped

3 Red Peppers (about 1 lb), Diced

2 Small Eggplants (About 1.5 lbs.), Skin on diced into small cubes

2 Zucchini (about 1 lb.), Diced

1 Yellow Squash (7 oz.), Diced

1 ½ tsp. Salt

½ tsp. Pepper

1 Cup Cherry Tomatoes, Halved

10 Basil Leaves, Chopped


Cook the farro according to package directions.  

In a frying, heat olive oil and add in the onions.  Sautee on a low flame until translucent.  About 8 to 10 minutes.  

Add in the red peppers and cook for 5 minutes.  They will begin to soften.  

Next add in the eggplant. Combine with the other veggies and saute for 7 to 8 minutes.  

Next add in the squash and cook for about 10 minutes, then season with salt and pepper. 

Cook until the vegetables are all soft and add in the cherry tomatoes.  Cook for three more minutes or until the tomatoes start to slightly soften.  

Add the farro to a large bowl, combine with the vegetables and add in the fresh basil.  Combine and serve.

Potato Salad 

Ingredients (Serves 8)

3 lbs Small Potatoes, I use an mix of red and yellow potatoes

12 oz Fresh String Beans, Cut in half

4 Hard Boiled Eggs, Quartered

½ cup (About 2.5 oz) Red Onions, Sliced Thinly

10 Basil Leaves, Chopped

¾ Cup Olive oil 

¼ Cup Red Wine Vinegar 

1 tsp Salt

½ tsp Black Pepper 


In a pot boil the potatoes with the skin on. Once they are cooked, drain well.

Steam the string beans for about 3 minutes and allow to cool. 

Once the potatoes have cooled it is time to cut them. Depending on the size of the potato either cut it in half or in quarters, and add to a bowl. 

Then add the cooked string beans, the onions and basil. 

In a small mixing bowl combine the olive oil, vinegar, salt and pepper to make the dressing. 

Pour the dressing over the potato salad and mix.  

Next add the eggs and gently combine. 


Grilled Lemon Chicken with Tzatziki and Mesclun Salad

Ingredients (Serves 6)


1 Seedless Cucumber -shredded

1 ½ Cups Greek Yogurt. -I use 2 percent

2 tbsp. Extra Virgin Olive Oil

5 tbsp. Fresh Lemon Juice

3 Garlic Cloves grated

½ tsp. Salt 

4 tbsp. Fresh Dill Chopped


3 lbs Chicken Tenders

⅓ Cup Extra Virgin Olive Oil

6 Garlic Cloves

6 tbsp. Fresh Lemon Juice 

2 Tbsp. Fresh Parsley

1 tsp. Salt


3 Cups of Mesclun 

1 Tbsp. Lemon Juice

3 Tbsp. Olive Oil

¼ tsp Salt


For the tzatziki…Grate your cucumber on a cheese grater and put in a dish cloth. 

Squeeze out as much water as you can. Put the cucumber in a bowl and add all the other ingredients and mix well. 

Quick note, make sure your garlic is grated really well. I grate and then chop to make it even more fine. Refrigerate 

For the chicken…in a small frying pan add the oil and garlic. Cook on a low flame until the garlic is cooked through. Mash the garlic up in the oil and cool. 

In a bowl combine the garlic oil, lemon juice, parsley and salt. Pour over the chicken. Marinate for 20 minutes. 

Heat the grill and cook each skewer for about three minutes on each side. 

Mix the mesclun in a bowl with lemon juice, olive and salt.  I like to use this salad as the bed for the chicken and serve the tzatziki on the side.

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