There’s nothing easy about Dolmas, or Dolmades…

8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil, divided

Filling: 2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
3/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 cup pine nuts, finely chopped
Juice of 1 lemon
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6 large eggs
1/4 cup slivered prosciutto
2 tablespoons chopped roasted red peppers
1/3 cup coarsely chopped fresh spinach
1 teaspoon honey
1/4 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
2 tablespoons Extra Virgin Olive Oil

In a medium bowl, beat eggs with a fork or whisk. Stir in the remaining ingredients, except the olive oil. Heat a 9 to 10-inch saute pan over medium heat and add olive oil.
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Makes 4 servings

Ingredients:
1/2 pound linguine
1 tablespoon olive oil
1/2 cup onion, chopped
1 stalk celery, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups broccoli florets
1 1/2 cups chicken broth, divided
1 tablespoon cornstarch
20 medium shrimp, peeled and deveined
1 clove garlic, minced
2 green onions, sliced
2 tablespoons dry white wine
1 teaspoon lemon juice
freshly ground black pepper

Preparation:
Cook linguine in 3 quarts boiling water until done but firm to the bite. Set aside and keep warm.

Meanwhile, in a 10 inch skillet sauté onion and celery for 2 minutes in olive oil. Add red pepper, broccoli and 1/2 cup of the chicken broth. Cover and cook 2 minutes. Add cornstarch to remaining cup chicken broth and set aside.

Stir in shrimp, garlic, green onions, reserved chicken broth and cornstarch, white wine, lemon juice and black pepper into vegetables. Cover and cook 2 to 3 minutes or until shrimp has turned pink and the sauce has thickened. Serve immediately over cooked noodles.