Friday, May 29, 2015

Tabouli Salad

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The dish makes the perfect side dish for many meals. Tabouli highlights the herb parsley which does wonders for our health.

You’ll Need
  • 1 cup bulgur wheat
  • 1 ½ cups fresh chopped parsley
  • ½ cup chopped green onion
  • 1 small cucumber, chopped
  • 3 medium size tomatoes, chopped
  • 1 teaspoon salt
  • ¼ cup fresh mint, chopped
  • 1/3 cup olive oil
  • 1/8 cup lemon juice
  • 2 cups warm water

Directions
  • Soak bulgur wheat in 2 cups of warm water for 35-40 minutes.
  • While wheat is soaking finely chop all the vegetables, parsley and mint.
  • In a large size bowl combine all chopped ingredients, olive oil, salt, and lemon juice.
  • Drain and dry wheat and combine with ingredient mixture. Mix well. Adjust salt and enjoy!


Thursday, May 28, 2015

Vegetable and Garbanzo Bean Couscous

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Couscous is a featured grain in many regions of the Mediterranean.
Enjoy this side dish as a complement to some grilled fish.

You'll Need
  • 1 ¼ cups water or chicken broth
  • 2 Tablespoons butter
  • 1 cup couscous
  • Salt
  • Freshly Ground Pepper
  • 1 cup cooked garbanzo beans
  • 2 small zucchinis, thinly sliced
Directions
  • Bring the water to a boil.
  • Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.
  • Stir.
  • Cover.
  • Remove it from the heat and allow to stand 5 minutes.
  • Stir with a fork to fluff up.




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Wednesday, May 27, 2015

Beans and Greens

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Known as poor man's food in Italy, this meal is fit to serve a king!

You’ll Need
  • 4 large garlic cloves, thinly sliced
  • 3 Tablespoons extra virgin olive oil
  • Pinch red pepper flakes
  • 1 can or 2 cups cooked cannellini beans (reserving 1/3 cup liquid)
  • 1 ½ pounds of chopped kale
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)

Directions
  • In a medium pot, sauté sliced garlic and red pepper flakes in oil on low heat until the garlic starts to brown.
  • Add the beans including the liquid.
  • Add the chopped kale and simmer until they're cooked but still firm.
  • Add salt and pepper to taste.
  • If you would like it to be a bit more like a soup you can add some additional water.
  • Drizzle a little extra virgin olive oil on the top of each bowl and serve with freshly grated Parmesan cheese.
  • Serve with a nice piece of bread. Enjoy!

Tuesday, May 26, 2015

Zucchini Pancakes

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A perfect dish to make with all the zucchinis that are popping out of the gardens. Eat like a Mediterranean and start off with these being your first course.

You’ll Need

  • 2 cups shredded zucchini
  • 2 eggs
  • ½ cup flour
  • 1 small to medium onion, finely chopped
  • 1 teaspoon salt
  • Pinch of crushed red pepper
  • Pinch of cinnamon
  • Olive oil 

Directions

  • In a bowl mix all ingredients except olive oil together.
  • In a frying pan, on medium, heat enough oil to cover bottom of pan. Once oil is heated add tablespoons of batter to pan. Brown on both sides.




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Monday, May 25, 2015

Fettuccine with Shrimp

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You can substitute the Mediterranean flavored dish in many different ways. So have some fun and play with the art of cooking!

You’ll Need
  • ½ cup olive oil
  • 1 pound shrimp medium uncooked peeled and vein removed
  • 4 large tomatoes seeded and coarsely chopped
  • ½ cup fresh basil, chopped
  • 1/3 cup black olives, sliced and pitted
  • 3 large garlic cloves, minced
  • 2 tablespoons shallots, minced
  • Salt
  • Freshly ground pepper
  • 1 pound fettuccine, cooked
  • Romano cheese, grated
Directions
  • Heat oil in heavy large skillet over medium-high heat.
  • Add shrimp, tomatoes, basil, olives, garlic and shallot.
  • Season with salt and pepper.
  • Cook until shrimp turn pink, stirring frequently, about 3 minutes.
  • Place pasta in serving bowl.
  • Pour sauce over and toss.
  • Sprinkle with Romano.
  • Serve immediately.
Play with Your Food
  • Try a different pasta
  • Use a different shellfish, seafood or chicken





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Friday, May 22, 2015

Parmesan Polenta

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Polenta is served in various parts of the Mediterranean. Some great things about this recipe are that it does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular  dish! Enjoy.


You’ll Need
  • 9 ½ cups chicken broth
  • 2 cups yellow cornmeal
  • 1 cup grated Parmesan cheese
  • 3 Tablespoons butter
  • 1 teaspoon onion powder
Directions
  • Bring chicken broth to boil in heavy large saucepan.
  • Reduce heat to medium.
  • Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
  • Remove from heat.
  • Stir in Parmesan cheese, onion powder and butter.
  • Season polenta to taste with salt and pepper.




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Thursday, May 21, 2015

Greek Salad

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Greek salads are so refreshing, and complement a variety of meals so well. In addition they are quite flexible so add or subtract ingredients based on what you have available. When tomatoes and cucumbers are in season, no doubt about it, it is Greek salad time!



You’ll Need
  • 3 vine tomatoes, cut into chunks
  • 1 medium red onion, sliced
  • 1medium cucumber cut into ¼ inch pieces
  • 3/4 cup black Kalamata olives
  • Sliced feta cheese (as big or as small as you would like)
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt
  • Pepper

Directions
  • Combine vegetables in a bowl.
  •  In a small bowl mix oil, vinegar, and oregano then pour over salad and season with salt and pepper to taste.
  • Before serving salad place feta slices on salad.

Play with Your Food
  • Add some pepperoncini peppers or red bell pepper.
  • Try using a white onion and/or add some green onion.
  • Leave out the olives.
  • Leave out the feta cheese and serve as a vegan salad.




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