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Ingredients

2 pounds fresh green beans, trimmed
1/4 cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

Directions

Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.

Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Ingredients

2 pounds uncooked spaghetti
2 pounds ground pork
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
7 1/2 teaspoons cornstarch
2 cups water
1/2 cup soy sauce
1/4 cup white wine or chicken broth
1 cup sliced green onions

Directions

Cook spaghetti according to package directions. Meanwhile, in a skillet, cook the pork, garlic, ginger and pepper flakes over medium heat until meat is no longer pink; drain. In a bowl, combine the cornstarch, water, soy sauce and wine or broth until smooth. add to pork mixture with onions. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain spaghetti; place 6 cups in a large serving bowl. Add pork mixture and toss to coat. Refrigerate remaining spaghetti.

Ingredients

3 pounds beef stew meat
salt and pepper to taste
2 (14 ounce) cans beef broth
1 (10.5 ounce) can condensed beef consomme
2 cups Burgundy wine
1 cup water
1 teaspoon ground mustard seed
1 teaspoon dried thyme
5 red potatoes, cut into chunks
1/2 pound baby carrots
1/2 pound pearl onions, peeled
2 tablespoons cornstarch (optional)
1 tablespoon water (optional)

Directions

Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.

In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.

Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.

Ingredients

1/4 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 tablespoon sugar
1 teaspoon minced fresh basil
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh marjoram

Directions

In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over greens.