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Recently we had dinner at Bosphorous Turkish Cuisine in Winter Park. Lee and I both enjoy the fresh, light, herbal flavor of this cuisine and when we lived up north this cuisine was a local, good stop for us. Living in Solivita we do have to travel a bit, but Bosphorous is worth the trip. Lee and I especially love the cold spreads. Many evenings we make an entire meal from them; baba ganoush (smoked eggplant), tabbouleh, hummus, stuffed grape leaves and olives. All served cold with the delicious lavas bread that helped to make Bosphorous famous. The lavas bread comes to the table hot, fresh and ready to receive the delicious vegetarian spreads mentioned above. On the rare evening when we order an entrée, Bosphorous has you covered with delicious lamb and chicken dishes fired on the grill and accompanied with rice, tomatoes, onions and peppers. The bar is fully stocked, the wine list is good, the restaurant is lovely, and every plate is a delight to your eyes and taste buds. Dining is available outdoor or indoor. A trip to Bosphorous makes a very nice afternoon or early evening dining experience. Bosphorous has a few other locations, every location is good, but the Winter Park location remains our favorite. If you desire a new fresh, flavor please give Bosphorous a try; we know you will not be disappointed. You can visit Bosphorous on the website at https://www.bosphorousrestaurant.com

In the spirit of fresh Mediterranean cuisine, you’ll find a recipe for tabbouleh. We have added our own twist to the standard recipe with the addition of cucumbers, as we enjoy the extra crisp bite they lend. This tabbouleh recipe is flexible, as you can add more or you can add less veggies, herbs, lemon juice or olive oil. Add extra of the ingredients you love or less of the ones that may not be your favorites. We hope you enjoy this tasty salad along with some fresh pita bread or romaine lettuce leaves.

Lorraine & Lee’s Favorite Tabbouleh

3 Bunches Flat Leaf Parsley, part of the stems removed, washed, dried and finely chopped

8 Spring Onions or one small red onion finely chopped

5 Firm Roma Tomatoes, chopped (place them in a colander to drain the juice after they have been chopped)

4 lemons, freshly juiced

1 English Cucumber finely chopped

5-6 Tbsp Extra Virgin Olive Oil

15 Mint leaves, stems removed, washed, dried and finely chopped

1 cup fine bulgur (cracked wheat)

1 cup Hot water to be used for soaking bulgur wheat only

Salt to Taste

Wash the bulgur and soak in 1 cup of Hot Water for approx. 8 minutes. Drain well, squeeze the wheat by hand to remove excess water. Set bulgur aside. Chop the Vegetables, herbs and onions. Place the veggies, onions, herbs, and bulgur in a mixing bowl and season with salt. Gently mix. Add the lemon juice and olive oil and mix again. Cover the tabbouleh and refrigerate for at least an hour. Tabbouleh is a salad that tastes even better the next day so make it one day ahead and enjoy it.

Happy Easter and Happy Passover to all our friends, clients and neighbors. Spring has officially sprung, although in Florida, spring generally arrives in February, it is now officially spring in the USA. Lee and I hope you enjoy every moment and every memory the wonderful spring holidays bring.

This year for the Easter holiday we are serving lobster. Michael, my brother-in-law Gregg’s youngest sibling, is flying in to spend the holiday with us. Mike has been a part of our family for years as my older sister met her husband Gregg about 47 years ago when Mike was 8 years old. So, Mike is not only Gregg’s brother but, in a way, my little brother too. We are all looking forward to a nice visit, especially Mike, as it was a long hard winter up north. Bella Verde Realty keeps me busy and leaves me little time for cooking and entertaining, so I am taking the easy way out, and buying our lobsters already steamed. All I need to do is set the table, briefly heat the lobsters, melt a bit of butter, slice a few lemons and my responsibility is met. My sister and mom will supply the rest of the dinner. Since Lobster is the STAR of the SHOW, none of us are planning to put extra effort making the side dishes. If the past dictates the future, with lobster on the table, the sides just sit around looking pretty.

The one Easter Tradition that remains, is the Easter Pie “Pizzagaina” Mom bakes every Good Friday for us to enjoy on Easter Sunday with a cocktail. The traditional Italian Easter Pie is a bountiful meat and cheese pie based upon an old family recipe from Italy. Lent, the season preceding Easter, is a time of penance; and this pie is chock full of rich ingredients, perfect for the celebration. This pie signals that Lent is over, and Easter has arrived. Mom has been baking this pie for over 50 years for us to savor as we carry on family traditions. Although the pie is baked only once per year the flavor and love, plus lots of work (THANK YOU MOM), that go into making this special treat is appreciated all year long. The baking and sharing of our Pizzagaina helps us recall very sweet, happy memories of Easter Sunday spent with the family.

I am providing this recipe in the spirit of Café Margaux. Lee and I love this soup, especially this time of the year when evening temperatures dip to 50 or so….BRRR. Sometimes, to increase the vitamin content, I add diced tomatoes (fresh when in season or canned when not) and finely diced carrots, to the broth. Once I make these changes, we rename the soup to Solivita Onion Soup.

4 Tbsp Olive Oil, divided
2 Tbsp Butter
8 Cups Thinly Sliced Onions (3 lbs approx.)
3 Cloves Garlic Minced
½ cup wine (port, or a dry red wine)
2 Cartons 32 Oz each Beef Broth Low Sodium
½ Tsp Pepper
¼ Tsp Salt
½ Tsp Herbs de Provence
1 French Baguette to slice and toast
¾ cups shredded Gruyere or Swiss Cheese

In a heavy bottom pot, heat the olive oil and butter over medium heat. Add onions, cook and stir until softened, about 10-15 minutes. Reduce heat to medium low and cook stirring occasionally until deep golden brown. This should take about 30 – 40 minutes. Add minced garlic and cook a few minutes longer.

Stir in wine. Bring to a boil and cook until liquid is reduced by ½. Add broth, herbs de provence, pepper and salt to taste, and return to a boil. Reduce heat and simmer covered stirring occasionally for about 1 hours.

Preheat oven to 400 degrees. Slice baguette and toast on a baking sheet. Turn baguette slices over and add shredded cheese to top and cook until melted and slightly browned.

Serve soup in bowls and float toasted cheese baguettes on top.

Have you made your New Year’s Resolution to eat healthier? We have, and since it is only January, we have not yet lost our resolve. Listed below is a delicious recipe that we have both been enjoying:

Mustard-Maple Roasted Salmon

2 TBSP Dijon Mustard
2 TBSP Finely Chopped Fresh Cilantro
1 TBSP Light Mayonnaise
2 TSP Pure Maple Syrup
4 – 5 Oz. Skinless Center Cut Salmon Filets
Kosher Salt and Freshly Ground Black Pepper

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.

Mix together the mustard, 1 TSP of the cilantro, the mayo and maple syrup in a bowl. Put the salmon filets on the baking sheet and sprinkle with ¼ Tsp each salt and pepper. Spread some of the mustard mixture evenly over each fillet.

Bake until just cooked through, 10 – 12 minutes. Sprinkle with remaining 1 TSP cilantro and enjoy.

Lee and I love a good turkey dinner. We always make a few of our family favorites, Mom’s Italian Sausage Stuffing, Lee’s Favorite Wild Rice with Dried Fruit and Nuts, and from my grandmother’s recipe box; Mrs. Bailey’s Chicken Soup. Over the years we have added many new favorites to our family table. This year we are keeping it simple and starting dinner with a crostini topped with goat cheese, prosciutto, and fig jam. Easy and delicious.
1 fresh baguette
1/8 cup olive oil
Sea salt
4 oz. Goat Cheese Plain at room temperature
6 TBSP Fig Jam
3 slices prosciutto, each cut in half
6 fresh basil leaves
Preheat oven to 375 F degrees.
Slice 6 one half inch pieces from the baguette on the diagonal. Place on a baking sheet and brush generously with olive oil. Sprinkle a little salt on each slice. Bake about 10 minutes, or until crisp but not too golden. Cool bread. Spread some goat cheese on each crostini. Spread about 1 TBSP of fig jam on top of goat cheese. Fold a half slice of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.

Thanksgiving is a special day devoted to the bounty of the season and a special day to be thankful. I find cooking relaxing, and while I prepare our Thanksgiving meal, I reflect on the year and the wonderful life that Lee and I have. We would like to thank all our clients, friends, and our neighbors and let you know that each of you are appreciated. You have placed your faith and trust in us, and we don’t know what we would do without you all. From the bottom of our hearts, we thank you. I am truly grateful to be surrounded by the love of a kind and gentle husband, a loving, supportive family, dear friends, and wonderful neighbors. Lee and I wish you a bountiful, happy, healthy Thanksgiving.
We have lived in Central Florida for almost 20 years and over those years feel blessed to be surrounded by such a caring community. We are truly humbled by the thousands of kind folks who volunteer their time to help others in Central Florida. A blessing in retirement is the gift of time, but a bigger blessing is that retired folks in Florida so generously give their time to others. Thank you Solivita and Central Florida for being so generous. Each volunteer we have met adds to our joy of living in this beautiful place. And of course, Bella Verde Realty is once again proud to sponsor a gift collection program for the over 500 foster children of Osceola County.

This recipe comes together in a snap and is a delicious treat for the Chef and the lucky diners.

• 3 cups chopped cooked chicken (a roaster from Publix will do)
• 1 cup (8 oz.) shredded Monterey Jack Cheese with Peppers
• ½ cup sour cream
• 1 (4.5 Oz.) can chopped green chilies drained.
• 1/3 cup chopped fresh cilantro
• 8 (8 inch) flour or corn tortillas
• Vege Cooking Spray
• 1 cup (8 oz) shredded Monterey Jack Cheese with Peppers
• 8 Oz of Sour Cream
• 8 Oz bottle of green taco sauce.

Stir together first 5 ingredients. Coat tortillas with vegetable cooking spray. Heat them in a sauté pan just for a few minutes to soften them up. Spoon chicken mixture evenly over each tortilla and roll them up seam side down. Arrange in a lightly greased 13 x 9 baking dish.
Bake at 350 degrees for 25 minutes. Add 2^nd cup of Shredded Monterey Jack Cheese to the top of the Enchiladas and return to oven for an additional 15 minutes. Mix 8 Oz Sour Cream and 8 Oz. of Green Taco Sauce together and spoon over HOT Enchiladas and before serving or at the table. Sprinkle with any, or all, of the below toppings.
Serve with toppings: diced orange peppers, diced tomato, chopped avocado, chopped green onions, sliced ripe olives, and chopped cilantro.
If you really like “Kicked Up” Enchiladas add a diced Jalapeno to the first 5 ingredients.

Lee and I enjoy a salad for dinner in the summer weather, and we find this salad to be delicious and satisfying and really good when followed by the Blueberry Swirl Treat below.
Pear and Endive Main Course Chopped Salad
2 Tsp Sherry Vinegar
2 Tbsp Extra Virgin Olive Oil
3 Heads of Endive (about 1 Pound total) halved and sliced into ½ inch half moons
1 Cup Parsley Leaves
2 firm but ripe pears, cut in quarters, cored, and sliced
½ cup chopped pecans, toasted
1 – 4 Oz Wedge Blue Cheese sliced.
Salt and Pepper
In a large bowl whisk vinegar, oil and ¼ tsp each salt and pepper. Add endive, parsley, and pear. Toss to coat in dressing. Arrange on 2 plates and top with pecans and blue cheese.
Blueberry Swirl Ice Treat
2 cups blueberries, frozen or fresh
2 Tablespoons honey or agave
2 cups Vanilla Greek Yogurt
Blend the blueberries in a food processor or blender until nearly liquified to a smooth consistency. Pour the blueberry liquid into a large bowl. Stir in the honey or agave. Add the yogurt and gently mix together. Leave patches of blue and white. Taste and adjust sweetener. Freeze in popsicle molds. This is a good recipe for a sweet treat.

My favorite (at the moment) weeknight chicken:
This is a perfect recipe for a simple hot weeknight dinner made in a crock pot without heating up the house.
Honey garlic chicken in a slow cooker
1 pound boneless, skinless chicken thighs
4 garlic cloves, minced
1/3 cup honey
3 tbsp ketchup
½ cup low sodium soy sauce
1 tbsp apple cider vinegar
½ tsp dried oregano
1 tbsp toasted sesame seeds
1 bunch scallions, thinly sliced
Mix together the minced garlic, honey, ketchup, soy sauce and oregano. Pour this mixture over the chicken and stir to coat well.
Add the chicken to the slow cooker
Cover the slow cooker and cook for 3 hours on high. Top with sesame seeds and scallions.