'SIMPLE PLEASURES' ~ A BOUQUET of FRESH TULIPS / GREEK FESTIVAL FISH / LEMON COUSCOUS

"The pleasure of picking a few flowers and finding the right vase for them is incomparable."

~ May Sarton

A simple Pleasure

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GREEK FESTIVAL FISH

~ a simple pleasure and gift recipe from dear friend, Sue

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6 white fish fillets (about 2 lbs.)

~ tilapia, whitefish, flounder, sole

2 Tbsp. olive oil

8 thinly sliced scallions

2 minced cloves garlic

4 chopped tomatoes

1/2 cup dry white wine

2 Tbsp. finely chopped parsley

1 tsp. dried oregano

1 tsp. freshly ground black pepper

crumbled feta to taste

• Preheat oven to 400º.
• Coat 9 x 13 inch pan with Pam.
• In medium skillet, heat oil over medium heat. Add scallions and garlic and saute until tender. Add tomatoes, wine, parsley, oregano and pepper. Simmer 5 minutes or until sauce thickens. Remove from heat.
• Place half of sauce mixture in baking dish. Arrange fish fillets over sauce and cover with remaining sauce. Sprinkle with feta cheese.
• Bake for 15-18 minutes or until fish flakes easily with fork. Serve immediately. (6 servings)

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LEMON COUSCOUS

~ delicious simple side with fish or chicken

2 (5.4 oz.) packages toasted pinenut couscous mix

2 cups organic chicken broth

1 Tbsp. grated lemon rind

1/3 cup fresh lemon juice

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh parsley

1/3 cup diced red pepper

• Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes.
• Stir in parsley and bell pepper.
  
  
  
  

Tulips in Tiffany vase