originally submitted May 2008

Baked Spinach with Fontina
from alaskacooks

4 large eggs
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
3 cups grated Fontina cheese (about 11 ounces)
1/3 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved

2 cups chopped onions
4 large garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon (scant) pepper
1 cup finely crushed crackers

Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes.

Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs.

Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.

Serves 4 main-course or 6 side-dish servings.

originally submitted June 2008

Greek Green Beans in Tomato Sauce
from MaryBK

This is a recipe I developed over the years after my favorite Greek luncheonette closed. I always had it there and wanted to make it at home. It's delicious by itself or served over rice, or my favorite way-over way - over mashed potatoes.

2 lbs. fresh green beans, trimmed
1/4 cup olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 tsp tsp. oregano
1 bay leaf
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 cups water

In a medium-large pot, saute green beans and onion in olive oil for a few minutes. Add garlic and oregano and saute a few minutes more. Add all other ingredients and bring to a boil. Lower heat to medium-low and cook, stirring occasionally, uncovered, for about 30-40 minutes or until sauce is a little thick.
Taste for salt and pepper and add as needed.

A squeeze of lemon juice can be added also.

Serves 8.

Easy Italian Wedding Soup

1lb. ground sirloin
1 medium vidalia onion, chopped
1 lb cut up carrot, sliced
4-5 stalks of celery, thinly sliced
2 32 oz. boxes of BJ's Organic Beef stock, low sodium
1/2 cup of red wine
1/2 lb. of orzo, cooked (toss w/2 tbsp. olive oil and set aside)
3 tbsp. olive oil
Red pepper flakes
1 tsp. kosher salt
1/2 tsp. ground pepper
Freshly grated parmigiano-reggiano

In a medium heated saucepan, put in olive oil, add onion, salt and black pepper and cook for about five minutes, stirring so it doesn't brown, just translucent.

Add ground sirloin, and break up, using a wooden spoon, as you want it to crumble. Cook for about five minutes, not making it too brown. After 5 minutes or so, add wine, and bring to a simmer. Add beef broth, and bring up to a simmer. If there is anything to skim, do so with slotted spoon. Add carrot and celery, and a pinch of red pepper flakes. Let simmer until the veggies are tender, about 20 minutes. At this point add the cooled, cooked orzo into the pan, but we aware it tends to "eat" up alot of the soup. Check seasonings.

Serve with cheese, and a crusty bread.