PISTOU (BASIL SOUP) ( southern France)

4 shallots,1 leak in small rounds chopped fine 3 lg cloves garlic, crushed 3
tbsp olive oil 2 -3 tomatoes in cubes 5 cups water 1-1/2 cup cooked green
beans 1 cup vermicelli 2 tbsp finely choped basil prcessed with 1 garlic clove
and some olive oil (pesto or pistou) to add when the soup is ready

Saute shallots, leak and garlic in olive oil . Add water and tomatoes.
Saute beans . Add beans and vermicelli to soup mixture,salt and pepper to taste,
simmer 5 minutes, add the pistou and serv.

Bean Soup (Fasolada) (Greece)

= kilo (1 lb 2 oz) medium-sized beans 2 sliced carrots 2 chopped onions 3
chopped tomatoes Some chopped celery, 1 garlic clove,1tsp paprika, 1cayenne hot
pepper ( if you wish), 1 bayleaf and some thym 1 teacup olive oil salt and
pepper

Soak the beans in water overnight to soften up.
The following day rinse, drain and place them in a pot with water.
Add the carrots, the celery, the tomatoes, the onions, the olive oil and let
boil over a medium fire for about 1 = to 2 hours.
Serve warm with black olives ( without vinegar).

Chicken with green olives Greece.

2- to 3-lb chicken, cut up 3 tbsp olive oil 5 cloves garlic, chopped 3 yellow
onions, chopped 3 c tomatoes chopped 1 6-oz jar green olives pepper, to
taste,1 tbsp dried oregano some coriander powder 1 c withe wine 1 lemon juice

Brown chicken in olive oil. Remove chicken and saute garlic and onions until
tender. Add tomatoes and olives and saute until tomatoes are soft. Add pepper,
oregano, coriander. wine, lemon juice and chicken.
Cover and simmer about 40 minutes, or until tender. Taste for salt, as the
olives are salty. Serv with rice

CRETAN CHICKPEAS ( greece)

2 medium onions, chopped 3 cloves garlic, minced 1 tablespoon olive oil 3 cups
cooked chickpeas 1 10-ounce package of frozen spinach, chopped and defrosted 1
cup chopped fresh tomatoes 1 teaspoon paprika 1 teaspoon dried oregano Juice of
2 lemons Salt and black pepper to taste
In a large saucepan--over a medium heat--saute the onions and garlic in the
olive oil until the onions are tender.
Add the chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and
simmer for about 30 minutes, stirring occasionally. Add the lemon juice, salt,
and pepper.

MARINATED EGGPLANTS (Italy)

1 large eggplant, peeled and cut into 1-cm rounds 2 cloves garlic, minced 2
teaspoons dry oregano or basil or mint pinch of black pepper 2 teaspoons salt
1/2 cup good wine vinegar 1/2 cup olive oil Pinch of chili powder

Grill eggplant rounds on both sides until golden brown. Put eggplant into a bowl
and add all the ingredients. Mix well.
Let stand for 4 hours.
Put into a jar, pushing down well; if needed, add more oil just to cover
eggplants completely. Use the next day.


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