Cooking Mediterranean kale seafood meatballs and cocktails with Olivia’s

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We are in the kitchen with Harry and Adrienne Tassou from Olivia's Authentic Mediterranean Cuisine in Gettysburg.

Meditteranean kale & seafood meatballs
1lb fresh salmon freshly ground
1lb fresh tilapia freshly ground
1/2 lb crawfish freshly ground
1 oz fire roasted red peppers finely chopped
1 oz sun dried tomatoes finely chopped
1 cup kale coarsely chopped
1 tsp Greek oregano
1 Tblsp fresh chopped mint
1 tsp chopped garlic
2 Tbsp Italian bread crumbs
1/2 tsp ground cumin
1/2 tsp old bay
Mix all ingredients together and form 4 oz meatballs. Place in a baking dish, cover and bake at 325* F until internal Temperature reaches 140*F

To be served over tortellini pasta and drenched in our deliciously creamy garlic & kale infused blanc sauce.

Peach pomegranate fizz
Deep Eddy's peach vodka
Pama pomegranate liqueur
Peach nectar
Ginger ale
Fresh peaches
Fresh raspberries
Muddle the fruit, add the peach vodka, the pomegranate liqueur, and the peach nectar w ice & shake.

Top off w ginger ale

Orange coconut creamsicle
Svedka orange creamsicle vodka
Orange juice
Coconut almond milk
Add all ingredients over ice & shake OR may be blended for a delicious frozen drink!