Entree

Grilled Duck Breasts with Orange Balsamic Glaze

Published: 13 November 2013
Written by Alec Naman
No comments
Categories: Chicken, Entree, Naman's Catering Recipes
1¼ cups orange juice
1/2 cup balsamic vinegar
1 whole (1¾ pound) boneless duck breast, trimmed of all skin and visible fat, and separated into 4 equal pieces
2 small shallots, finely chopped
1/2 cup dry red wine or reduced sodium chicken broth
1 tablespoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 bunch arugula, torn into bite-size pieces (optional)

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Greek Stuffed Roasted Chicken

Published: 13 November 2013
Written by Alec Naman
No comments
Categories: Chicken, Entree, Naman's Catering Recipes

Greek Stuffed Pizza

2 teaspoons canola oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1

1

 (12 ounce) can artichoke hearts quarters, slightly chopped

cup ricotta cheese
1/3 cup feta cheese, crumbled
1/4 cup chopped fresh dill
4 scallions, thinly sliced
1/2 teaspoon freshly ground pepper
1/2 Recipe (about 1 pound) Basic Pizza Dough – whole wheat variation, at room temperature.

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Greek Stuffed Pizza

Published: 13 November 2013
Written by Alec Naman
No comments
Categories: Entree
2 teaspoons canola oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1

1

 (12 ounce) can artichoke hearts quarters, slightly chopped

cup ricotta cheese
1/3 cup feta cheese, crumbled
1/4 cup chopped fresh dill
4 scallions, thinly sliced
1/2 teaspoon freshly ground pepper
1/2 Recipe (about 1 pound) Basic Pizza Dough – whole wheat variation, at room temperature.

Read More
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