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"As I always do, I&amp;#039;ve compiled Michael Symon&amp;#039;s recipes from the latest episode of Dinner: Impossible all in one place for you. Wednesday&amp;#039;s installment, &amp;quot;Mother&amp;#039;s Day Madness,&amp;quot; had Michael cooking up his mom&amp;#039;s favorite Italian and Greek dishes, including some drool-inducing meatballs. I haven&amp;#039;t had the chance to try any of these recipes, but I&amp;#039;m always curious to know if you have and how you think the Iron Chef&amp;#039;s recipes hold up at home. Happy cooking! Tomato Salad 1 garlic clove, minced Salt 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1 red onion, thinly sliced (soaked in ice water for 10 minutes) 1 pound cucumber, thinly sliced 1 pound heirloom tomatoes (as many varieties as you can find), sliced into bite-size pieces 1 cup whole pitted kalamata olives 1 cup crumbled barrel-aged feta 1 cup fresh dill 1 cup fresh mint leaves Freshly ground black pepper In a large mixing bowl, add garlic, a pinch of salt, and vinegar. Slowly whisk in olive oil. Add remaining ingredients into the bowl and gently toss. Season with salt and pepper, to taste, and place on large platter. Serve immediately. Difficulty: Easy Prep Time: 30 minutes Yield: 4 servings Greek Meatballs 1 cup grated onion 1 garlic clove, minced 1 cup olive oil 1 cup day old bread, small diced and soaked in milk 1 pound ground beef or lamb 1 egg 1 tablespoon chopped fresh oregano leaves 1 tablespoon ground coriander 1 tablespoon ground cumin 1/2 teaspoon ground cinnamon Pinch nutmeg 1 lemon, zested Salt and freshly ground black pepper Flour, for dredging 12 lemon wedges, for garnish Mint leaves, for garnish In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside. Wring the excess milk out of the soaked bread cubes. Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each). In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat. Place on platter and garnish with lemon wedges and torn mint leaves. Difficulty: Easy Prep Time: 35 minutes Inactive Prep Time: 5 minutes Cook Time: 10 minutes Yield: 20 meatballs Baked Spinach Sandwiches 2 tablespoons olive oil 1 onion, minced 2 garlic cloves, minced 1 pound spinach, cleaned 1/2 pound feta cheese 1/4 cup pine nuts, toasted Salt 2 (12-inch) hoagie buns Preheat oven to 350 degrees F. Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool. Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes. Unwrap and serve. Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 5 minutes Cook Time: 20 minutes Yield: 4 servings All recipes are courtesy of Michael Symon and the Food Network, all rights reserved. "^^<http://www.w3.org/2001/XMLSchema#string>
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