Category Archives: MEDITTERANEAN

ITALIAN LEEK AND POTATO SOUP

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3 lg leeks (about 1 1/2 lbs)

2 tbs extra-virgin olive oil

1 tbs butter

1 med sweet OR yellow onion, chopped

1 c dry white wine

3 lbs Yukon gold OR russet potatoes, peeled and diced large

5-6 chicken stock

1/2 c whipping cream

salt and white pepper, to taste

Thinly slice the leeks (the white portion and the tender part of the green). Soak the leeks in water and drain twice to ensure all the sand is off; drain and pat the leeks dry.

In a lg stockpot, heat the olive oil and butter over med heat until foamy. Add the leeks and onions and saute for 10 minutes. Add the wine and continue to cook for 5 minutes.

Add the potatoes and enough stock to cover the potatoes. Simmer for 20-25 minute until the potatoes are fork tender.

Using a blender or stick blender, puree the mixture until creamy. Pour the blended mixture back into the stockpot. Add the cream and simmer 2-3 minutes. Season with salt and white pepper and serve.

6 servings

APPLE & WALNUT SALAD

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juice and zest of 1/2 an orange

2 tbs honey

1 tbs extra-virgin olive oil

4 md rome OR gala apples, diced into 1/2″ cubes

8 dried apricots, chopped

1/4 c walnuts, toasted and chopped

In a serving bowl, whisk together the orange juice and zest, honey, and olive oil. Add the apples and apricots and toss to coat. Add the walnuts, toss again, and serve.

6 servings

TOMATO, CUCUMBER, & BASIL SALAD

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8 roma tomatoes

1 lg cucumber

1/4 c red onion, cut into 1/8″ slices and then halved,

1/4 c fresh basil leaves, cut into thin strips

2 tbs extra-virgin olive oil

3 tbs balsamic vinegar

1/4 c feta cheese

salt and pepper, to taste

Slice each tomato into six wedges. Cut off both ends of the cucumber and slice it lengthwise down the middle. With a spoon, scrape out the seeds. Slice the cucumber into half moons about 1/4″ thick.

In a lg serving bowl, toss together everything but the salt and pepper. Season with salt and pepper and serve.

8 servings

FARINA FARINA

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2 c milk

1/4 tsp salt

1/2 c farina (cream of wheat)

2 tbs honey

2 fresh apricots, diced OR 1/4 c dried*

2 tbs walnuts, chopped

Bring the milk and the salt to a boil in a small saucepan over med-high heat, stirring constantly to avoid burning the milk.

Whisk in the farina; reduce the heat to med-low and simmer, stirring occasionally, until thickened, 2-3 minutes.

Spoon the cooked farina into two bowls, and top each with 1 tbs honey, half the apricots, and 1 tbs walnuts.

2 servings

PANCETTA AND SPINACH FRITTATA

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nonstick cooking spray

1 tbs plus 2 tsp extra-virgin olive oil

1/2 lb pancetta, diced small

2 cloves garlic, crushed

8 c baby spinach, rinsed and patted dry

6 eggs, lightly beaten

1/4 tsp salt

1/4 tsp pepper

2 oz feta cheese, crumbled

Preheat the oven to 325 degrees. In a heavy, ovenproof skillet (preferable cast iron), heat 1 tbs of the olive oil over med heat.

Add in the pancetta and cook for 3-5 minutes, until crispy. Add the garlic and cook for 30 seconds. Add the spinach and saute for 4 minutes or until lightly wilted. Strain the mixture to remove excess liquid.

Heat the remaining olive oil over med-high heat. Return the veggie mixture to the skillet and saute for 1 minute. Spread the veggies evenly in a layer at the bottom of the pan.

Add the eggs and season with salt and pepper. Gently stir for about a minute. Let the pan sit over low heat for a minute or two or until the mixture begins to set, getting firm in the center.

Top with the cheese and transfer to the oven. Bake for 10-12 minutes or until the eggs are set. Remove the pan from the oven and let the mixture rest for 3 minutes.

Transfer the frittata to a cutting board, slice into four pie wedges, and serve hot or at room temperature.

4 servings

GREEK SALAD

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8 cups romaine lettuce, torn into bite-sized pieces

4 med tomatoes

2 med cucumbers, seeded and diced

1/2 cup Kalamata olives, pitted and chopped

6 green onions, chopped

1/4 c fresh flat leaf parsley, chopped

juice of 1 lg lemon

1 clove garlic, minced

1/3 cup extra-virgin olive oil

salt and pepper, to taste

4 oz crumbled feta cheese

Place the torn lettuce leaves into a lg salad bowl. Slice the tomatoes into 8 wedges each and place on top of the lettuce. Add the cucumbers, olives, green onions, and parsley.

In a small bowl, whisk together the lemon juice, olive oil, and garlic. Season the dressing with salt and pepper to taste. Pour over the salad and toss. Sprinkle the salad with the feta cheese and serve immediately.

4 servings

 

GREEK YOGURT AND FRUIT BOWLS

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2 c red OR green grapes

4 fresh apricots

2 c full-fat plain greek yogurt

4 tbs slivered almonds

4 tbs raw, old-fashioned oats

4 tbs honey

Slice the grapes in half and divide into 4 bowls (1/2 cup per bowl). Slice the apricots and discard the seed; divide equally into the 4 bowls.

Top each fruit bowl with 1/2 cup greek yogurt and sprinkle with the slivered almonds and oats.

Drizzle 1 tbs of honey over each bowl and serve.

4 servings

TOMATO BASIL SOUP

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4 lbs tomatoes, halved across the hemisphere

2 tbs PLUS 2 tsp extra virgin oil

1 1/2 tsp sea salt

1 lg onion, chopped

6 cloves garlic, sliced

4 c low-sodium veggie OR chicken stock

1/2 tsp red pepper flakes

1 tbs butter

salt and pepper, to taste

1/2 c basil, sliced thinly

1/2 c freshly grated parmesan cheese

Heat the grill or grill pan over high heat to 400 degrees. Remove the tomato seeds; brush the tomato halves with 2 tbs of the olive oil and sprinkle them with salt. Grill skin side down for 15-20 minutes or until slightly blackened.

Meanwhile, heat the remaining 2 tsp olive oil in a lg stockpot over med heat. Add the onions and garlic and saute for 4 minutes. Pour in the stock, red pepper flakes, and grilled tomatoes.

Bring the stock to a boil and reduce the heat to a simmer for 30 minutes. Add the butter and stir until melted. Blend the soup in a blender or in the pot with a stick blender until it is the desired texture.

In the pot, season the blended soup with salt and pepper to taste. Divide the soup into eight bowls, top each serving with 1 tbs of sliced basil and 1 tbs of parmesan, and serve.

 

8 servings

MEDITERRANEAN LENTIL SALAD

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2 c water

1/2 c dry brown OR red lentils

1 (14.5 oz) can chickpeas, drained and rinsed

3 roma OR plum tomatoes, chopped OR one (14.5 oz) can chopped tomatoes, drained

1/2 yellow bell pepper, chopped

1 red bell pepper, chopped

1 carrot, grated

juice of 1 lemon

2 tbs extra virgin olive oil

1/2 cup chopped fresh cilantro

salt to taste

In a 2 qt stockpot, bring the water and lentils to a boil on high heat; reduce the heat to low and simmer for 30 minutes or until tender. Drain any excess liquid.

In a serving bowl, mix the cooked lentils, chickpeas, tomatoes, bell peppers, and carrot. Whisk together the lemon juice and olive oil.

Stir the lemon vinaigrette into the salad, top with the cilantro, season with salt to taste, and serve.

 

6 servings

 

ZUCCHINI AND GOAT CHEESE FRITTATA

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2 medium zucchinis

8 eggs

2 tbs milk

1/4 tsp salt

1/8 tsp pepper

1 tbs extra-virgin olive oil

1 clove garlic, crushed

2 oz goat cheese, crumbled

Preheat the oven to 350 degrees. Slice the zucchinis into 1/4″ thick round slices. In a lg bowl, whisk the eggs with the milk, salt, and pepper.

In a heavy, ovenproof skillet (preferable cast iron), heat the olive oil over med heat. Add the garlic and cook for 30 seconds. Add the zucchini slices and cook for 5 minutes.

Pour the whisked eggs over the zucchini and stir for 1 minute. Top with the cheese and transfer to the oven. Bake for 10-12 minutes or until the eggs are set. Remove the pan from the oven and let sit for 3 minutes.

Transfer the frittata to a cutting board, slice into four pie wedges, and serve hot or at room temp.

4 servings