Bahar’s Kitchen

Ingredients

2 pounds grouper fillets

3 tablespoons olive oil

1 red bell pepper, cut into 1-inch strips

2 cups ripe tomatoes, chopped

3/4 cup onion, chopped

2 garlic cloves, minced

1 tablespoon fresh parsley, chopped

3 ounces feta cheese (about 2/3 cup, crumbled)

Salt and pepper to taste

Directions

Preheat oven to 400° F.

Heat about 2 teaspoons of the olive oil in a large nonstick, ovenproof skillet over medium-high heat. Add the peppers and onions and sauté until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the tomatoes; stir, remove pan from the heat and cool about 5 minutes. Place fish fillets in the skillet and spoon the tomatoes and vegetables over the top. Sprinkle with parsley, feta, pepper, and drizzle with the remaining 1 teaspoon olive oil. Bake for 15 to 20 minutes or until fish flakes with a fork. Serve immediately. Serve with crusty Italian loaf bread, pasta, or rice.

bahar Seafood feta, grouper, red bell pepper, tomatoes

Ingredients

1 pound whole-wheat rotini pasta (3/4 of a 16-ounce box)

2 tablespoon olive oil

1/2 cup red onion, thinly sliced

1 cup cherry or grape tomatoes, halved

2 cups fresh baby spinach leaves

1/2 cup Kalamata black olives

1 medium cucumber, peeled, seeded and diced

3 boiled eggs, chopped ( egg whites only)

1/2 cup crumbled feta cheese

Salt and ground black pepper

Directions

Cook pasta according to package directions. Drain and transfer to a large bowl. In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Sauté for about 2 minutes and add tomatoes and spinach, cook for about 1 minute or until spinach is fully wilted. Cool slightly then add to the pasta bowl. Add the rest of the ingredients and toss. Leave it in the fridge for half hour before serving

bahar Salads/Dressings cucumbers, egg whites, feta, kalamata olives, rotini pasta, salad, spinach, tomatoes