• preparation

Prepare The Sardines:

Place the sardines in a bowl with very cold water. And allow them to soak for 20 minutes. This will help firm their skin so it won't break as you clean them.
Rub the skin to remove any scales.
Gut the sardines by making a small incision with a knife on the belly right after the head.Pull out the innards.
Rinse the sardines well.

Prepare The Lemon Dressing:

Add the extra virgin olive oil and lemon juice to a small bowl and whisk until it thickens.e one.

Grill The Sardines:

Heat a grill pan, griddle, or bbq on high. Brush the grates with oil.
Pat dry the sardines. Then drizzle with the 3 tablespoons of olive oil and sprinkle the salt on top. Gently mix so the oil and salt spread all over.
The cooking surface must be very hot so that the fish won't stick. If cooking on a bbq you may need to adjust the heat to medium. Sardines tend to flame up due to their fat content.
Cook the sardines for 2 minutes on high or 5-6 minutes on medium before flipping them.
Flip the sardines carefully.
Cook for 3 more minutes on high or 6-7 minutes on medium.
Add sardines to a plate, and pour the emulsified dressing all over the fish. Sprinkle some dried oregano on top and serve with a few pieces of lemon on the side.

• preparation

Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with lemon wedges

• preparation

1. Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.
2. In a large bowl, whisk together cornmeal,flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine.
Reserve green onion tails.

3. In a second bowl, whisk together eggs,sour cream, milk and butter.

4. Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

5. Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out
clean. Let stand 20 minutes.

6. Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced.
Cut into squares to serve.

• preparation

Cut away the core from the cabbage half. Cut the cabbage into 1/2-by-2-inch pieces.
In large frying pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until hot. Add the cabbage, apples, caraway seeds and vinegar and stir well.
Continue to cook uncovered, stirring occasionally, until the cabbage softens.
Season to taste with salt and pepper. Transfer to a warm platter and serve immediately.
Note: Top with crumbled fresh goat cheese or blue or feta cheese.

• preparation

In a mixing bowl, combine the topping ingredients, mix well and set aside.
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, sugar, baking powder,
baking soda, salt, cinnamon and nutmeg.
Beat eggs, sour cream, and melted shortening in a small bowl.
Stir into dry ingredients and mix just until blended. Stir in apple.
Spread evenly in a greased 9-inch-square pan. Sprinkle topping over batter.
Bake for 45 to 50 minutes. Serve warm or at room temperature.