Healthy Mediterranean Cooking at Home

Category Archives: lemon

 

Italian Ribeye Steak

Ingredients

2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed

Directions

Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.

 


Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook for 3 minutes. Turn steaks over; cook for 3 minutes or until the desired degree of doneness.

 

You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.

Baked Potatoes

Ingredients
2 Russet Baking Potatoes
Olive oil
Kosher salt
Black pepper

Directions

Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.

Sugar Snaps

Ingredients

4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
Pinch sugar
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese

Directions

Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.

Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.


Using a few products from the market can create these easy bars for dessert.

Ingredients

Bottom Layer
1 box of yellow cake mix
½ cup salted butter, melted
1 egg
¼ cup fresh squeezed lemon juice

Top Layer
1 (14-oz) can sweetened condensed milk
½ cup freshly squeezed lemon juice
Powdered sugar

Directions

Preheat the oven to 350 degrees. Lightly grease a 9×13-inch baking pan with cooking spray; set aside.
Combine cake mix, butter, lemon juice, and egg in a large bowl; mix until thoroughly combined. (Batter will be crumbly) Spread the mixture evenly into the bottom of the baking pan with your fingers, patting it down firmly.
Whisk together sweetened condensed milk and, lemon juice in a medium bowl. Pour over the top of the cake mixture.
Bake for 28-30 minutes or until set. Cool completely before cutting into squares. Sprinkle the top with powdered sugar for an attractive presentation.


Ingredients

1 pound of Swordfish 1 1/2 Inch thick
1 cup Panko Breadcrumbs
Cracked Black Pepper
Sea Salt
¼ teaspoon Red Chile Peppe Flakes
1 Tablespoon Finely Chopped Fresh Parsley
1 Tablespoon Grated Lemon Zest
1 Egg
4 Tablespoons of Olive Oi

Sauce
Juice of 1 lemon
2 tablespoons Butter

Directions

Cut the swordfish into 1-inch cubes. Mix together the breadcrumbs, chile pepper, lemon zest, and parsley. Season with salt and pepper. Beat the egg with a fork until frothy. Dip the swordfish nuggets first into the egg, then roll in the breadcrumbs pressing lightly to ensure the crumbs adhere well to all of the sides.

Once all of the nuggets are breaded, heat the olive oil in a frying pan over medium heat. Cook the nuggets until they are golden brown, and just barely cooked through inside. Place the nuggets on a serving platter.


Place the butter and lemon juice in the skillet and heat until the butter melts. Pour over the swordfish and serve.

I served this entree with a Caprese Salad.


Italian Style Sea Bass

Ingredients

12 oz Chilean sea bass, cut into 2 portions
1 fresh lemon squeezed
2 tablespoons extra virgin olive oil
1 minced garlic clove
2 pats butter
Salt, pepper to taste
1 tablespoon each fresh parsley, basil, minced
1/4 cup or more of Italian flavored bread crumbs

Directions

Oil a baking pan large enough to hold the fish.
Preheat the oven to 400 degrees F
Lay the Sea Bass skin side down in the pan.
Whisk the lemon juice with the dill, salt, pepper, parsley, basil, and garlic together.
Drizzle over each piece of fish, reserving some for the top.
Top each fillet with Italian bread crumbs and a pat of butter…
Bake in a preheated oven for around 20 minutes.

Baked Tomato Slices

Ingredients

1 large beefsteak tomato
2 ¼ inch thick slices of fresh mozzarella cheese
Several fresh basil leaves
Olive oil

Directions

Cut the tomato in half horizontally. Place them I cut the dude up in a small baking dish.
Top with mozzarella and basil. Drizzle with oil.
Place in the oven for the last 5 minutes of the fish’s baking time.

Italian Style Rice And Peas

Ingredients

1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese

Directions

Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.


Scallops & Cherry Tomato Pasta

Servings:2

Ingredients

½ pound dry sea scallops, tough side muscle removed
1 tablespoon extra-virgin olive oil
1-pint cherry tomatoes
1/4cup dry white wine
1 tablespoon capers, rinsed
2 tablespoons unsalted butter
¼ teaspoon ground pepper
2 oz thin spaghetti
Chopped fresh basil for garnish

Directions

Cook the pasta al dente and drain.
Pat scallops dry. Heat oil in a skillet over medium-high heat. Add the scallops and cook, turning once, until lightly browned on both sides, about 4 minutes total. Transfer to a plate and tent with foil to keep warm.

Add tomatoes to the pan and cook, stirring once, until wilted 2 to 3 minutes. Add wine and capers; cook, stirring, and scraping up any browned bits until the wine is reduced by half, about 1 minute. Remove the pan from the heat and stir in butter and pepper. Return the pan to low heat, add the cooked pasta. Stir gently. Divide the mixture between two pasta bowls and top with the scallops. Garnished with basil.

Asparagus with Lemon-Shallot Vinaigrette

Serves 6

Ingredients

1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Table salt and ground black pepper

Dressing
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil

Directions

Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in a single layer on a heavy-rimmed baking sheet. Broil about 4 inches from the heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.

Cool the asparagus for 5 minutes and arrange them in a  serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.

 


Pasta

Ingredients

Kosher salt and freshly ground black pepper
2 cups green beans, cut into 2-inch lengths
1 lb bucatini pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, grated
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons butter
1 cup grated Pecorino-Romano cheese, plus more for serving
1/2 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 minutes. Use a spider or strainer to transfer the green beans to a colander.
Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Reserve ½ cup of pasta cooking water. Drain the pasta.

Return the pot to the stovetop and add the olive oil, garlic, and red pepper flakes. Cook for 1 minute, then add the lemon zest and juice and 1/4 cup pasta water. Return the pasta to the pot. Add the butter and green beans, then toss to coat the pasta and beans in the sauce. Keep tossing until the sauce is glossy and thickened, about 3 minutes more.

Turn off the heat and gradually stir in the cheese, tossing constantly. Season with salt and freshly ground black pepper.
Divide pasta among 4 serving bowls and garnish with parsley, more Pecorino, and a drizzle of olive oil.

Italian Sausage And Peppers

Ingredients

1 tablespoon olive oil
1 lb Italian sausage
2 bags of mini peppers, stems removed
1 large onion cut into thick slices
2 garlic cloves, grated
½ teaspoon crushed red pepper flakes

Directions

Heat the oil in a large skillet with a cover. Cut the sausage links in half and add them to the skillet. Brown the sausage on all sides. Add the remaining ingredients. Reduce the heat to low and simmer the ingredients until the vegetables are tender.


Salmon Saltimbocca

2 servings

Ingredients

Olive oil
2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves

Directions

Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet. Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes..

Greek Braised Chickpeas

This lemony chickpea dish can be served at room temperature or as an accompaniment to the main dish.

4 servings

Ingredients

1/4 cup extra virgin olive oil
1/2 cup chopped onions
3 cups cooked chickpeas (two 15-ounce cans), drained
1 cup of water
Salt and freshly ground black pepper to taste
Freshly squeezed juice from 1 lemon
1 tablespoon all-purpose unbleached flour

Directions

Heat the olive oil in a medium skillet over high heat and cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring occasionally. Add the drained chickpeas and water, season with salt and pepper, and cook for 5 minutes.

In a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended. Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours. Turn the heat off and let the chickpeas cool in the skillet. Serve at room temperature or warm.

Sautéed Swiss Chard

Ingredients

2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2”
pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Directions

Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden
brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and
pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining
chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.r

 


While I only wanted 2 servings of the lamb, I made extra vegetables so there would be leftovers for another meal. The vegetables are a great addition to a salad.

Ingredients

1 lb green beans trimmed
6 rainbow carrots trimmed and sliced in half
1 large yellow bell pepper, seeded and cut into thin slices
4 tablespoons olive oil, divided
6–8 sprigs rosemary, leaves stripped from stems and coarsely chopped
3 large cloves garlic, grated
1/4 cup lemon juice, divided
Salt and pepper
2 lamb chops (about 6 1/2 oz each)
1 tablespoon Dijon mustard
4 teaspoons seasoned panko crumbs
2 tablespoons capers

Directions

Position a rack in the upper third of the oven; preheat to 475°F.

In a large bowl, toss the green beans, carrots, and peppers with 3 tablespoons olive oil, half the rosemary, 2 garlic, and 3 tablespoons lemon juice; season with salt and pepper.

Spread the vegetables in a single layer on a foiled lined baking sheet. Roast 12 to 15 minutes.

In a small bowl, whisk the mustard, 1 tablespoon olive oil, the remaining rosemary, the remaining garlic, and the lemon juice; spread the mixture all over the lamb chops.

Sprinkle with panko crumbs,

Place the lamb chops on the baking sheet with the vegetables and roast for 15 minutes.

Transfer the vegetables to a serving platter, add the lamb and sprinkle all with the capers. Serve immediately.


2 servings-double for 4 servings

Ingredients

5 ounces spaghetti
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1 shallot, minced
1 teaspoon anchovy paste
¼ teaspoon crushed red pepper
3 tablespoons fresh-squeezed lemon juice
8 oz salmon fillet
2 tablespoons chopped fresh parsley
¼ teaspoon salt
2 tablespoons plain panko breadcrumbs, toasted
\
Direction

Heat 1 tablespoon oil in a large deep skillet. Add the salmon fillet and saute on both sides until cooked about 2-3 minutes per side. Remove to a plate, break into large pieces, and set aside.
Cook pasta according to package directions. Drain, reserving 1/4 cup pasta cooking water.

Add the remaining oil, garlic, anchovy paste, crushed red pepper, and lemon juice to the skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved pasta water, drained pasta, salmon, and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Divide between two pasta plates, top each with breadcrumbs and parsley. Serve immediately.

Leaf Lettuce Salad with Orange Vinaigrette

2 servings

Ingredients

1/4 cup extra-virgin olive oil
1 orange
2 minced scallions
1/4 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
4 cups leaf lettuce
1 cup of green olives

Directions

In a medium salad bowl whisk together the olive oil, the orange segments and juice from the orange, scallions, salt, pepper, and oregano. Add the olives and lettuce. Mix well and serve in individual salad bowls.


2 dozen cookies

Ingredients

4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 eggs, room temperature
1 cup of vegetable oil
2 tablespoons lemon juice, freshly squeezed

Lemon glaze
2 cups powdered sugar
4 tablespoons lemon juice, freshly squeezed

Directions

In an electric mixing bowl, mix together flour, sugar, baking powder, and salt.
In a large measuring cup combine the oil, eggs, and lemon juice.
Slowly pour the liquid mixture into the flour mixture with the mixer on low speed until well combined.
Cover the dough with plastic wrap and allow to rest for 30 minutes.

Preheat the oven to 350℉.
Line two large baking sheets with parchment paper.
Scoop dough with a medium-sized cookie scoop (¼ cup) and drop on the prepared pan. Place 12 mounds on each baking sheet.
Bake for 18-20 minutes or until the bottom of the cookies is lightly browned. Switch the baking sheets halfway through the baking time.
Transfer cookies to wire racks to cool.

When the cookies are completely cooled:
Whisk together the powdered sugar and lemon juice.
Place the cookie racks over waxed paper.
Pour the glaze evenly over the entire tops of the cookies and allow them to dry before serving or storing.



%d bloggers like this: