Package 1 Recipe

Prepare the Baguette

Slice the baguette into 1/2 inch thick pieces. Toast them lightly in a grill pan or oven until golden brown.

Make the Tomato Mixture

Chop the tomatoes and fresh basil. Mince the garlic cloves. In a bowl, combine the tomatoes, basil, garlic, olive oil, and salt. Mix well.

Assemble the Bruschetta

Top each toasted baguette slice with a generous spoonful of the tomato mixture. Serve immediately.

Prepare the Mushrooms

Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems.

Make the Filling

In a bowl, mix the cream cheese, Parmesan cheese, garlic powder, chopped parsley, salt, and pepper until well combined.

Stuff the Mushrooms

Fill each mushroom cap with the cheese mixture. Place on a baking sheet and bake for 20 minutes or until golden.

Prepare the Potatoes

Peel and cut the potatoes into bite-sized cubes.

Cook the Potatoes

In a large skillet, heat olive oil over medium heat. Add the potatoes and fry until golden brown, about 15-20 minutes.

Season the Potatoes

Sprinkle the potatoes with smoked paprika, chili powder, garlic powder, and salt. Toss to coat and cook for another 5 minutes.

Prepare the Chorizo

Slice the chorizo sausage into bite-sized pieces.

Cook the Chorizo

In a skillet, heat olive oil over medium heat. Add the chorizo and garlic, and cook for about 5 minutes.

Add the Wine

Pour in the red wine and let it simmer for another 10 minutes until reduced slightly. Garnish with parsley before serving.

Prepare the Filling

Sauté chopped onion in olive oil until translucent. Add spinach and cook until wilted. Remove from heat and let cool.

Mix the Filling

In a bowl, mix the spinach mixture with crumbled feta cheese and beaten egg until well combined.

Assemble the Spanakopita

Layer phyllo dough in a baking dish, brushing each layer with olive oil. Add the filling, then fold over the dough to enclose. Bake at 350°F (175°C) for 30-35 minutes until golden.

Prepare the Platter

Arrange the mixed olives and assorted cheese on a serving platter.

Garnish

Sprinkle fresh herbs over the olives and cheese for garnish. Serve with toothpicks.