GREEK POT ROAST

(RECIPE POSTED BY MONICA BLACK DICESARE)

3-4 lb cross rib roast (boneless)
1 3/4 cup spaghetti sauce
1 tsp dried oregano
1/2 cup pitted black olives
Feta Cheese

Brown roast in frying pan on all sides.
Transfer to slow cooker.
Mix remaining ingredients and pour over top.
Cook on low all day.
Cut meat and serve with crumbled feta cheese.

ROASTED SWEET POTATOES WITH ROSEMARY & PARMESAN

(RECIPE POSTED BY MONICA BLACK DICESARE)

Good side with beef or pork!!
I take about 4-5 sweet potatoes, peel them down until you have peachy coloured flesh. Chop them into cubes, drizzle them with olive oil and sprinkle them with rosemary and parmesan cheese.
Bake uncovered in a pyrex dish for 25-30 minutes at 400 degrees. Check them with a fork and when they are soft, they are done!

ARTICHOKE & ASIAGO DIP

(RECIPE POSTED BY MONICA BLACK DICESARE)

1 cup grated asiago
1 cup Hellman's Real Mayonnaise
2 cloves garlic minced
1 small jar artichoke hearts (drained and chopped)
Dash of Pepper

Combine above ingredients and put in an oven proof dish.
Cook uncovered in preheated 350 degree oven for 20 minutes and then broil to brown the top.
Serve with Tortilla chips, pita wedges or crackers.
 

PORK SOUVLAKI

(RECIPE POSTED BY MONICA BLACK DICESARE)

3-4 lbs pork loin or tenderloin cut into 1 1/2 inch cubes
1/2 cup olive oil
1/2 cup lemon juice
2 tsp oregano
1 tsp salt
1 tsp pepper
8 cloves garlic minced

Combine above ingredients in a freezer bag and marinate 2-24 hours.
Put meat on skewers and bbq turning occasionally for about 20-25 minutes on low-medium heat.
Serve with tzatziki.