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Healthy Mediterranean Cooking at Home

Category Archives: cucumbers

Grilled Beef Fajitas

6 servings

Ingredients

Marinade
1 large clove garlic, chopped
1 teaspoon salt
1 jalapeno pepper, finely diced
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice

2 boneless ribeye steaks, about 12-14 oz each

Fajitas
2 red sweet bell peppers, cut in half and seeded
1 whole red onion, peeled and sliced into three circles
1/4 cup cilantro, chopped
1/2 cup prepared salsa, warmed
12 tortillas
Fresh lime juice
1/2 cup sour cream
Guacamole and lime quarters, to serve on the side

Make the marinade:

In a large resealable plastic bag, combine the garlic, salt, 2 tablespoons lime juice, jalapeno, cumin and olive oil.

Remove as much fat as possible from the steaks.

Add the steaks to the bag, seal and toss to coat well. Marinate and refrigerate early in the day.

Preheat an outdoor grill and oil the grill grates. Remove the steaks from marinade; discard marinade.

Grill the steaks over medium-high heat 3 minutes per side for medium-rare; set aside on a plate and cover with foil.

Lower one side of the grill to medium-low. Spray the vegetables with olive oil cooking spray and cook bell peppers halves and onion slices about 5 minutes, or until the vegetables softened and have a few grill marks..

Wrap tortillas in foil; place on the back of the grill or the bun warmer to heat about 5 minutes before serving

Slice the steaks thinly across the grain. Slice the vegetables. Place in a serving bowl and mix with the warmed salsa. Add cilantro and mix well.

To assemble fajitas:

Spread tortillas with the steak and vegetable mixture, top with a little sour cream and serve with lime quarters and guacamole on the side.

Mexican Beans

The beans taste better if made the day before serving.

Ingredients

To cook the beans

! ½ cups orca beans (white and black colorings), washed
1 onion, quartered
3 cloves garlic
1 teaspoon kosher salt
1/4 cup chopped cilantro

To finish the bean dish

½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced red bell pepper
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon chili powder

Directions

Place the beans in a medium-sized saucepan and cover with cold water by two inches high. Cover and soak overnight.

The next day, add the onion, garlic and salt to the soaking liquid and bring to a boil.

Lower the heat to a simmer and cook for about 60 minutes or until tender.

Chill the beans overnight in the refrigerator in their cooking liquid.

The next day, drain the beans. Stir in the cilantro and set aside.

Heat the oil in a large skillet. Add the onion, celery, bell pepper, garlic and chili powder. Saute until tender, about 10 minutes.

Add the beans and heat. Serve as a side dish.

Creamy Coleslaw

Ingredients

1/2 of a whole cabbage (8 oz), sliced thin
2 tablespoons minced red onion
2 teaspoons sugar
1/2 teaspoon each salt and pepper
1/4 teaspoon celery seed
4 tablespoons mayonnaise
4 tablespoons heavy cream
1 teaspoon white wine vinegar
2 teaspoons lemon juice

Directions

In a large bowl combine the onion, sugar, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar and lemon juice, using a whisk to thoroughly combine the ingredients.

Add the thinly sliced cabbage, stir gently to mix.

Cover and refrigerate for at least 1 hour.

Mediterranean Swordfish Kabobs

6 servings

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon lemon peel
½ teaspoon dried granulated garlic
1/2 teaspoon dried rosemary
1/2 teaspoon sea salt
1/2 teaspoon coarse black pepper
1 1/2 lbs swordfish fillets, cut into one inch cubes
1 zucchini, cut into one inch circles
1 red bell pepper, cut into one inch squares

Directions

Zest the lemon and then juice it, reserving 2 tablespoons juice.

Mix the olive oil, lemon juice, oregano, lemon zest, rosemary, garlic, salt and pepper in a resealable plastic bag or a glass dish.

Add swordfish cubes, zucchini and bell pepper; toss to coat. Marinate at room temperature 30 minutes, turning occasionally.

Prepare an outdoor grill and oil the grill grates.

Thread the swordfish, zucchini and bell pepper on skewers, alternating them, with a little space between each piece. Brush the skewers with any remaining marinade.

Cook over medium heat about 5 minutes per side or until cooked to your taste. Slide the kabobs off the skewers onto a serving plate to serve.

Easy Cucumber Salad

6 servings

Ingredients

3 cucumbers, peeled
1/2 red onion, finely diced
Salt and pepper to taste
Ranch dressing

Directions

Cut the cucumbers into ½ inch thick circles and arrange in a serving dish. Sprinkle with salt and pepper.

Sprinkle the chopped red onion over the cucumbers. Drizzle your favorite ranch dressing over the cucumbers and onion.

Can be refrigerated for a short time or serve immediately.

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Zucchini Fritters

These fritters are also delicious with a sunny-side egg on top for a great lunch.

Ingredients

1 medium zucchini
1 teaspoon coarse sea salt
2 large eggs
2 medium scallions, minced
1 teaspoon lemon zest
½ teaspoon black pepper
1/2 teaspoon baking powder
2 tablespoons flour
1/4 cup shredded cheddar cheese
Olive Oil for frying

Directions

Chop the zucchini into very small pieces. For this dish, I prefer chopped zucchini as opposed to grated for a better taste.

Put the zucchini in a colander and sprinkle with the teaspoon of salt.

Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Turn the zucchini out onto paper towels.

Squeeze the zucchini in the paper towels to rid them of moisture and place into a medium-sized mixing bowl.

Add the eggs and scallion to the zucchini and mix together.

In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.

Heat a medium to large pan over medium – high heat. Pour in enough oil to completely cover the bottom surface of the pan.

When little bubbles appear, the oil is hot enough.

Stir the zucchini mixture again and use a 1/4 cup measuring cup to scoop up the batter and then level it off.

Pour the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula.

Cook for three minutes adjusting the heat up or down as needed, then turn, cooking for another three minutes.

Add more oil to the pan as needed to prevent sticking. Drain the zucchini fritters on a paper towel before serving.

Roasted Fennel and Leeks

This side goes so well with oven baked or grilled fish or chicken. Fennel bulb, which looks like a cross between an onion and the base of a celery bunch, has a sweet, anise-like flavor which mellows when roasted.

Ingredients

2 fennel bulbs, sliced into eighths, fronds reserved
2 large leeks, light green and white part only, cut into thin rounds
2 garlic cloves
Olive oil
Salt and pepper
Zest of one lemon and 1 teaspoon juice

Directions

Heat oven to 425 degrees F.

Combine the fennel, leek, garlic, oil, salt and pepper to taste in a shallow roasting pan; toss to coat fennel evenly.

Roast the fennel mixture, stirring midway through cooking, until softened, nicely browned and caramelized, about 40 minutes.

Add lemon zest and juice; toss to coat. Place in a serving dish; garnish with a few fennel fronds.

Jicama French Fries

Jicama (HEE-kah-ma) is an edible root vegetable native to Mexico that many people describe as being a cross between an apple and a turnip. Low in calories but rich in fiber, jicama is considered a superfood along with kale, acai berries and quinoa.

Servings 4 people

Ingredients

1 medium jicama
1/2 teaspoon salt for boiling
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon granulated onion
¼ teaspoon cayenne pepper
1/2 teaspoon seasoning salt
2 tablespoons peanut oil or oil of choice, plus more if frying

Directions

Combine the spices and seasonings in a small bowl.

Peel the jicama and slice into french fry pieces.

Sprinkle 1/2 teaspoon sea salt into a wide deep skillet of water. Bring to a boil.

Add the jicama and when the water returns to a boil, cook the jicama fries for 10 minutes.

Drain in a colander. Place the fries on paper towels to dry.

You can prepare these in either of two ways.

Pour oil into a large skillet to cover the bottom of the pan. Heat until hot and add the jicama fries.

As each side turns brown, turn the fries until they are brown on all sides. Remove to paper towels to drain.

OR

Turn the oven to 425°F and when the temperature is reached, place the jicama fries in a large shallow dish.

Coat with the 2 tablespoons of peanut oil and then with the spice mixture.

Spread the fries onto an oiled baking pan.

Bake for 40-45 minutes, turning halfway through baking time, until the fries are crisp.

Tzatziki Cucumber Salad

This salad goes very well with grilled lamb chops or grilled fish.

Ingredients

2 medium cucumbers, peeled
½ teaspoon sea salt

Dressing

1 cup plain Greek yogurt
¼ cup sour cream
¼ of a sweet onion, finely chopped
½ tablespoon white wine vinegar
½ tablespoon olive oil
½ tablespoon fresh lemon juice
1 garlic clove, grated
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper

Directions

Cut the peeled cucumber in half lengthwise and remove the seeds.

Cut each half into ½ inch thick slices (half moons). Place in a colander and sprinkle with the salt. Toss gently to evenly distribute the salt.

Let the cucumbers drain while you make the dressing.

Make the dressing by combining all the ingredients in a storage bowl with a cover.

Place the salted cucumbers on several thicknesses of paper towels and squeeze gently to rid them of extra moisture.

Add them to the dressing and mix well. Cover the bowl and chill several hours before serving.


Growing up in an Italian American family, every Sunday meant pasta was on the menu. My grandmother and mother could come up with an infinite amount of pasta recipes to keep us from getting bored. The smells were incredible. It is easy to keep the tradition alive, if you can keep the process simple. Which is what I have done with my Sunday dinner recipe for pasta. I hope you enjoy it.

Tomato Sausage Sauce

Serves 6

Ingredients

1/2 lb sweet or hot Italian sausage
1 (26-oz) container Pomi chopped tomatoes
2 large garlic cloves, minced
1/4 teaspoon crushed hot red-pepper flakes
1 tablespoon olive oil
1 teaspoon salt
4 fresh basil leaves, torn into bits

Pasta

1 lb spaghetti twists or other short pasta
1 cup ricotta cheese, warmed in the microwave
1 cup grated Parmigiano-Reggiano cheese

Directions

For the sauce:

Heat the oil in a deep skillet. Brown the sausage on all sides and remove to a plate to cool. Then cut into ¼ inch slices.

Add the garlic and red-pepper flakes to the skillet, stir for a minute. Add tomatoes, sliced sausage and salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from the heat and stir in the basil leaves.

For the pasta:

Cook the pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.

Return the pasta to the pot and add the sausage sauce. Cook for a minute.

Pour pasta into a large serving bowl, dollop with tablespoons of the warmed ricotta with and serve with the grated cheese.

Notes:

The sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container for 2 months.

You can also turn this dish into a baked pasta casserole:

Add 8 oz cubed mozzarella cheese to the ricotta.

Drain the pasta and return it to the pot. Add 1 cup of the sausage sauce and toss to coat with the pasta.

Spoon the pasta into an oiled 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the ricotta-mozzarella mixture on top.

Gently fold some of the ricotta mixture into the pasta; don’t overmix—you should still have pockets of ricotta.

Sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top.

Let rest for 20 minutes before serving.

Italian Garden Salad

Ingredients

1 head of Romaine Lettuce, washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives

Italian Salad Dressing

Seasoning mix:

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt

Dressing

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix

Directions

For the salad dressing:

Combine the ingredients for the seasoning mix in a small jar.

In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.

Combine the green salad ingredients together in a salad bowl Add some of the dressing and mix well.

Taste the salad to see if if needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.

Sourdough Ciabatta

2 large loaves

Ingredients

2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour

Directions

Mix the yeast with the flour.

In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.

Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.

Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.

Cover with a damp towel.

Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.


July’s dinner recipes take full advantage of all the wonderful, seasonal produce available at this time of year. Where I live, this month is just about the end of the local growing season, too hot, while many of you are just reaping the benefits of gardens begun just a few months ago. And, for me, it is also too hot to grill. What you say! Since I am fortunate to be able to grill 12 months a year, the thrill is not seasonal. Some days I do not want to deal with the heat and the hot grill. So. many of my meals on these very hot days are prepared in an air-conditioned house.

Dinner One

Garden Fresh Meatloaf

Serve with a green bean salad and fried Italian peppers, recipes below.

Ingredients

2 lbs. grass-fed, organic, lean ground beef
2 carrots, finely diced
1 celery stalk, finely diced
Half of a large green bell pepper, finely diced
1 small sweet onion, finely diced
1 clove garlic, minced
Half pint grape tomatoes, seeded and chopped
1 cup of your favorite fresh herbs, chopped
1 tablespoon olive oil
2 large eggs, beaten
¼ cup ketchup
1 cup bread crumbs
½ cup water

Directions

Heat the oil in a medium skillet. Add all the diced vegetables and garlic to the skillet and cook until tender.

Add the herbs and season with salt and pepper. Cool to room temperature.

Preheat the oven to 350 degrees F.

Place the beef in a mixing bowl. Add the cooked vegetables, beaten eggs, ketchup, water and bread crumbs.

Combine thoroughly and place in a greased 9×5 loaf pan.

Bake the meatloaf until an instant-read thermometer registers 160°F, about 60-75 minutes.

Let rest a few minutes and then unmold, slice and serve.

Green Bean Salad

4 servings

Ingredients

1 tablespoon red wine vinegar
3 tablespoons olive oil
1 clove garlic, finely minced
Kosher salt and freshly ground pepper, to taste
2 cups fresh green beans, trimmed and cut into 2 inch pieces
2 oz feta cheese, crumbled
1/4 cup finely diced red onion
1/4 teaspoon dried oregano

Directions

To make the vinaigrette:

Whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.

For the green beans:

Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.

Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion.

Chill before serving.

Italian Fried Peppers

Ingredients

10-12 long Italian frying peppers
Extra virgin olive oil
1 large garlic clove, sliced thin
½ teaspoon crushed fennel seed
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.

Directions

Wash and dry the peppers.

Heat a large saute pan over medium to high heat and add just enough extra virgin olive oil to cover the bottom of the pan and add the garlic and red pepper flakes. Cook for about 30 seconds

Add the peppers and season with salt and pepper. Turn the peppers over a few times to coat in oil.

Add the fennel and oregano and cook for about 10 minutes until soft and beginning to brown. Can be served at room temperature.

Dinner Two

Shrimp Tacos For Two

Serve this entrée with a cucumber salad. Recipe below.

Ingredients

1 tablespoons olive oil
1 small clove garlic grated
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper (cayenne)
1/2 pound medium shrimp, peeled, tails removed and deveined
4 corn tortillas
Homemade Tomato Salsa, recipe link
Shredded Garden Leaf lettuce
Shredded cheddar or Mexican cheese

Directions

Combine olive oil, lime juice, cumin, paprika, garlic and red pepper in a zip-top plastic bag, add the shrimp and seal. Set aside for 15 minutes.

Remove shrimp from the bag; discard marinade. Heat a grill pan over medium-high heat.

Arrange the shrimp on the pan and grill 2 minutes on each side.

Preheat the oven to 375 degrees F. Lightly coat 4 corn tortillas with olive oil cooking spray and place them in a metal taco holder.

Place the holder in the oven and heat the tortillas until just beginning to get crispy, about 10 minutes.

Remove the holder from the oven and fill each shell with shrimp, tomato salsa, cheese and shredded lettuce.

Cucumber Salad with Ranch Dressing

Ingredients

1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
1 small sweet onion sliced into thin rounds and halved
¼ cup ranch dressing (recipe link here)

Chopped fresh dill, optional for garnish

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.

Alternate the cucumber and onion slices on a serving plate. Drizzle with the ranch dressing, garnish with dill, if using, and serve.

Dinner Three

Mediterranean Chicken

This is a great one pot meal. If you do not have access to fresh cherry peppers, you can use the jarred version instead.

Ingredients

3 tablespoons olive oil
1 lb potatoes, peeled and quartered
All-Purpose flour, Kosher salt and black pepper
4 cloves garlic
4 chicken thighs, skin removed
½ cup dry white wine
A dozen fresh sweet red cherry peppers, halved and seeded
1 package frozen artichoke hearts, defrosted
2 tablespoons fresh oregano

1/2 teaspoon red chile flakes, optional

Directions

Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.

Add the potatoes and 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until lightly brown, 8 to 10 minutes.

Add the garlic and cook for 1 minute. Remove the potatoes to a bowl and set aside.

Heat the remaining oil in the same skillet over medium-high heat.

Season the chicken with a 1/2 teaspoon salt and 1/4 teaspoon pepper and dredge in flour, shaking off any excess.

Cook until browned, about 3 minutes per side.

Return the potatoes to the skillet.

Add the wine, artichoke hearts, red chile flakes, if using, and cherry peppers.

Simmer, covered, until the chicken is cooked through and the potatoes are tender, about 25-30 minutes. Stir in the oregano and serve.

Dinner Four

Grilled Greek Salmon

Serve with a Tabbouleh Salad (click here for recipe link), Tzatziki Sauce and Pita Bread or Chips.

Sumac is a middle eastern spice that’s tangy and a little tart. If you don’t have it, use more lemon zest instead.

4 servings

Ingredients

1 1/2 lbs fresh salmon fillets, cut into 4 equal pieces
2 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice (about 1 large lemon)
2 cloves of garlic, grated
1 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon sumac
Tzatziki Sauce, recipe below

Directions

Mix together the olive oil, lemon zest, lemon juice, garlic, salt, dill, dried oregano, crushed red pepper and sumac in a plastic ziplock bag.

Place the salmon fillets in the bag and close the bag.

Gently massage the marinade into the fish to coat it evenly, refrigerate and allow the fish to marinade for about 30 minutes.

Heat an outdoor grill to medium high.

Place the fish on a foil lined baking sheet skin-side down, turn the foil edges up and pour the marinade over the fish.

Slide the foil onto the grill, close the lid and cook the salmon for about 8-10 minutes.

Remove the foil from the grill by sliding the foil back on the baking sheet.

You can also cook the salmon in the oven.

Bake in a 400 degree F oven for about 15-20 minutes.

Spoon some Tzatziki Sauce over the top and serve with Tabbouleh Salad and pita chips or bread.

Tzatziki

Ingredients

This sauce is delicious on top of grilled salmon.

2 cucumbers, peeled and seeded
1 1/4 cups plain Greek yogurt
2 teaspoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Place the yogurt in a medium bowl.

Grate the cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Add it to the yogurt along with the remaining ingredients and stir.

Cover and chill in the refrigerator before serving.

 


This is the perfect time of year to go creative with your salad making recipes.  So many fresh ingredients are available in summer that you will not get bored with the variety of salads to you can make. Below are a few I have made and you might like to give them a try.

Shrimp Cobb Salad

Mini corn muffins (see recipe) go well with this salad.

For 2 servings

For the shrimp
1/2 pound large shrimp, peeled, tails removed and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice

For the ranch dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill

For the salad
1 slice cooked bacon, crumbled
1 cup shredded carrots
8 grape tomatoes, halved
Half a cucumber, peeled and diced
2 hard-boiled eggs, quartered
4 cups chopped Romaine lettuce, sliced
½ cup crumbled blue cheese (or any other cheese)

Directions

To prepare the shrimp:

Early in the day.

Peel and devein the shrimp. Place them in a skillet with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together.

Spread the shrimp in one layer and cook for 5 to 6 minutes, just until pink. Refrigerate until time to make the salad.

To prepare the dressing:

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Refrigerate until serving time.

To assemble the salad:

Arrange the lettuce in the bottom of two salad plates. In rows across the lettuce arrange the shrimp, carrots, tomatoes, egg and cucumber.

Crumble the blue cheese and bacon over the salad ingredients. Serve with the dressing.

Mini Corn Muffins

Makes 24 mini muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal (coarse or regular)
¼ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 jalapeno pepper, minced
1 scallion, minced
1/2 cup shredded cheddar cheese
1 cup buttermilk
1 large egg, lightly beaten
¼ cup vegetable oil

Directions

Preheat oven to 375°F. Spray a 24 mini muffin tin with cooking spray or use paper liners.

Sift together flour, cornmeal, sugar, baking powder, baking soda and salt.

Combine the buttermilk, egg and oil in a big measuring cup. Pour the buttermilk mixture into the flour mixture and stir until combined.

Fill the muffin cups three-quarters full.

Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 15 minutes.

Transfer pan to a wire rack and let cool for 5 minutes.

Mexican Corn Salad

Serve with fresh tomato salsa and homemade tortilla chips, recipes below.

Ingredients

8 ears corn, kernels stripped
1/2 cup mayonnaise
1 celery stalk, finely chopped
1 small onion, finely diced
1 jalapeno pepper, seeded and finely chopped
Half of a large green bell pepper, finely chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1/4 teaspoon kosher salt
7 grape tomatoes, halved, optional garnish

Directions

In a serving bowl, place chopped celery, onion and peppers. Add the corn, salt, cumin and chili powder. Mix well. Stir in the mayonnaise.

Arrange the cut tomatoes around the top of the salad to garnish, if desired. Chill the salad until serving time.

Fresh Homemade Salsa

About 3 cups

Ingredients

1 tablespoon extra-virgin olive oil
1 cup diced sweet onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
1 1/2 pounds fresh, ripe tomatoes
1 tablespoon ancho chili powder or chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro or parsley
2 tablespoons lime juice

Directions

Be very careful while handling chile peppers. You can, avoid touching the cut peppers with your hands if you use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

You can make the salsa in one of two ways: finely chop the ingredients by hand or use a processor. I prefer to finely chop all the ingredients because I like a chunky, more rustic salsa that is easy to scoop on tortilla chips.

For the processor method:

Roughly chop the tomatoes, chilies and onions.

Place all of the ingredients in a food processor. Pulse only a few times-just enough to finely dice the ingredients but not enough to purée them.

Place the mixture in a serving bowl. Taste the salsa. If the chilies made the salsa too hot, add some more chopped tomato. Adjust for salt.

Let sit for an hour at room temperature for the flavors to combine. Serve with homemade tortilla chips.

Homemade Tortilla Chips

Olive oil

One package (8-10) large (12 inch) flour tortilla

Taco seasoning mix, recipe below

Directions

Preheat the oven to 350 degrees F. Oil two rimmed baking sheets.

Brush the tortillas with olive oil and sprinkle each evenly with taco seasoning.

Cut the tortillas into 6-8 triangles and arrange them on the prepared baking sheets.

Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.

Taco Seasoning Mix

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.

Tabbouleh

Serve with pita chips and hummus.

Ingredients

1 cup bulgur wheat
1 bunch scallions, chopped
1 bunch flat leaf parsley, chopped (about 1 cup)
1 cup (about 1 pound) chopped very ripe tomatoes
1 cup peeled, seeded and chopped cucumber
1 cup chopped fresh mint, chopped
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kalamata olives and Feta cheese for garnish
Romaine lettuce leaves for serving
Warm Pita bread or Pita chips, for serving

Directions

Rinse the bulgur in a fine-mesh sieve under cool running water until the water runs clear, then transfer the bulgur to a bowl.

In a heatproof bowl, mix the bulgur with 1/4 teaspoon salt and 1 cup boiling water.

Cover, and let stand until tender but slightly chewy, about 30 minutes.

Drain the bulgur to remove any liquid not absorbed.

In a large bowl, combine the scallions, parsley, tomatoes, cucumber, mint, remaining salt, pepper and cumin.

Add the soaked bulgur to the bowl and gently toss.

Add the olive oil and the lemon juice and lightly toss, adding more seasoning if necessary.

Set the tabbouleh aside for at least 30 minutes before serving to allow the flavors to blend. Cover and chill overnight.

When ready to serve, garnish the salad with kalamata olives and feta cheese. Serve with romaine lettuce leaves and pita bread.

Baked Pita Chips

If you do not have access to Za’atar seasoning, you can make your own. See recipe below.

2 packages of whole wheat pita breads
Olive oil
Za’atar seasoning

Directions

Heat the oven to 350 degrees F.

Brush each pita on both sides with olive oil.

Cut each in quarters and place on baking sheets. Sprinkle with Za’atar seasoning,

Bake until crispy and brown about 15 minutes.

Homemade Za’atar Seasoning

Makes 1/4 cup

Combine 1 tablespoon dried oregano, 1 tablespoon sumac, 1 tablespoon ground cumin and 1 tablespoon sesame seeds.

Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly and store in an airtight jar.


Some of the US’s best blue crab is hand-picked here along the Gulf Coast, mostly gathered from the Bayou La Batre vicinity. With the volume of crab needed to supply our local seafood markets, multiple small crab pickers along the coast are used when gathering the freshest crab meat. Crabs are readily available along the Gulf coast as soon as the water is warm, so the season usually runs from March to November.

Sustainable Practices

Over fishing has made blue crab difficult to come by in many areas of the US.

According to the Marine Resources Division of the Alabama Department of Conservation, some rivers, estuaries and parts of upper Mobile Bay near the delta are closed to the use of crab traps. These spots serve as a nursery, giving small crabs a chance to grow before they move out into Mobile Bay and the Mississippi Sound, where they can be harvested. Other areas are closed to crabbing to protect the diamondback terrapin–turtles with concentric, diamond-shaped markings–which can get caught in the crab traps and drown.

Established in 2012, G.U.L.F. is the sustainable seafood program under the Audubon Nature Institute. G.U.L.F. works with the seafood supply chain, from harvesters to retailers, fishery management agencies, and consumers to ensure that fisheries in our region thrive for the benefit of future generations. Through education and outreach, restaurant engagement, fishery improvement projects, and third-party assessment and certification, G.U.L.F. pledges to promote sustainable practices, foster a community invested in Gulf fisheries, and create a more stable and confident fishing industry. The G.U.L.F. Responsible Fisheries Management (RFM) certification is a regionalized model measuring the responsible practices for the sustainable harvest of our vibrant Gulf of Mexico seafood. The Louisiana blue crab fishery was the first to go through the process and receive the G.U.L.F. RFM certification. Global Trust, an independent assessment body specializing in the certification of fisheries, carried out the evaluation and awarded the certification.

Fisheries certified under the umbrella of G.U.L.F. will gain credibility in a marketplace with ever-increasing demands for sustainability verification. In recent years, large retailers, such as Walmart, Whole Foods, Kroger, Winn-Dixie and Publix have developed strict sourcing policies that require sustainability assurances before purchasing seafood. This certification demonstrates that Louisiana blue crab is responsibly harvested for sustainable use, thereby safeguarding both the seafood itself and the industry that relies on it.
I think crab cakes should taste like crab and not bread. So, I only use breadcrumbs on the outside of the cakes to give them a coating and not in the filling. Of course, this makes them more fragile, so I bake them instead of frying them – which is so much more healthy for us.

Crab Cakes

Ingredients

1 pound fresh lump crab
1/2 cup finely diced red bell pepper
1/2 cup finely diced red onion
1/2 cup finely diced celery
1 tablespoon dry mustard
1 tablespoon Old Bay (seafood) seasoning
1 tablespoon hot sauce
1/4 cup mayonnaise
1/2 teaspoon salt
Panko crumbs

Remoulade Sauce

Ingredients

1/4 cup mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons whole grain mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt

Directions

Remove any cartilage from the crabmeat. Do not break up the lumps.

In a mixing bowl, whisk the mayonnaise with the Old Bay seasoning, hot sauce, dry mustard and salt.

Add the diced bell pepper, celery and onion. Mix gently. Fold in the crab meat.

Chill the mixture, covered, for several hours in the refrigerator.

To make the remoulade sauce:

Stir together all the ingredients, cover and store the sauce in the refrigerator until serving time.

Preheat the oven to 375 degrees F.

To make the crab cakes:

Spread about 1 cup of panko breadcrumbs on a large sheet of waxed paper.

Divide the crab mixture into 8 portions. Roll each portion into a ball with your hands and place on the breadcrumbs.

Press down gently on each ball to form a cake and cover the entire surface with breadcrumbs. Add more breadcrumbs as needed.

Lightly oil the bottom of a rimmed cookie sheet. Place the breaded crab cakes on the baking sheet.

Put the cookie sheet into the oven and bake until the crab cakes are golden brown on each side, about 20 minutes.

Turn the crab cakes over half way through. Use a wide spatula and turn the cakes gently since they are fragile/

Serve with the Remoulade Sauce.

Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

The following salads go well with crab cakes.

Tomato Cucumber Feta Salad

Ingredients

2 large plum (Roma) tomatoes, sliced into thin rounds
1 small cucumber, peeled and sliced into thin rounds
1/4 cup crumbled feta cheese
1 tablespoon fresh, chopped oregano
2 tablespoons finely chopped shallots
1 tablespoon lemon juice
1 tablespoon olive oil
Coarse salt and freshly ground black pepper to taste

Directions

Alternate the tomato and cucumber slices on a serving, Sprinkle the feta, shallots and oregano together.

Dress with lemon juice, olive oil, salt and pepper to taste.

Southwestern Corn Salad

Make this salad a day ahead so the ingredients can marinate.

Ingredients

6 ears fresh corn on the cob
1/2 cup finely chopped fresh cilantro
1 cup finely chopped green onions
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey or agave syrup
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced
2 poblano peppers, chopped

Directions

Remove the corn from the cobs and place into a large bowl. Add remaining ingredients and toss well.

Cover and chill overnight. Stir well before serving.

 

 


 

Planning what to cook based on what is in season can bring out the creative cook in you. Bell Peppers, Spinach, Potatoes, Sweet Corn, Cabbage, Tangerines, Radishes, Mangoes, Mushrooms, Green Beans, Cucumbers, Squash, Blueberries and Carrots are all in season this month. With so many choices, it is difficult to decide what to buy.

What I do is think about what kind of recipe and what type of meals I want this week. Then, I look for the ingredients to match. For example, a soup would be good for dinner and the leftovers are good for lunch. Greens was beautiful in the market now, so a soup with greens added would be good to make. Also we will need is some delicious bread to go with it.

This thinking can apply to salads, light dinners and special entrees. Also, I like to take advantage of sales. For example, packages of pita bread were “buy one package and get one free” this week. Pita is a versatile bread to have on hand and they also make delicious and healthy chips.

Tortellini Soup

When I finish grating a piece of Parmesan cheese, I save the rind in a zip-lock bag in the freezer. I add one to the soup pot for added flavor.

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 carrot thinly sliced
1 celery stalk, thinly sliced
2 cups water
4 cups homemade or canned low-sodium chicken broth
Parmesan cheese rind
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
6 oz fresh escarole, spinach or any seasonal greens
2 teaspoons Italian seasoning
Grated Parmesan, for sprinkling

Directions

Remove stems and wilted leaves on the greens. Wash well in several changes of cold water and chop.

In a large pot, heat the oil over low heat. Add the garlic and cook, stirring, for 1 minute.

Add the water, broth, Italian seasoning, Parmesan cheese rind and salt and bring to a boil.

Reduce the heat and simmer, covered, for 10 minutes.

In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.

Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini.

Serve the soup sprinkled with grated Parmesan.

Spring Salad with Green Goddess Dressing

2 servings

Ingredients

Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped chives
1/4 cup chopped flat-leaf parsley
1 tablespoon white wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons finely chopped tarragon
2 anchovy fillets
Salt and freshly ground black pepper

Salad

1 carrot, peeled
2 cups lightly packed torn Boston or Bibb lettuce

Directions

Combine mayonnaise, sour cream, chives, parsley, vinegar, lemon juice, tarragon, anchovies, and salt and pepper to taste in a food processor; puree until smooth. Chill to allow the flavors to blend.

Using a vegetable peeler, strip long ribbons from the carrot. Toss together the carrots and lettuce in a bowl. Add some of the dressing to greens and gently toss. (Reserve remaining dressing for another use.)

Stuffed Roasted Salmon Rolls

For 2 servings – this recipe is easily doubled.

Ingredients

12 oz center-cut boneless, skinless salmon fillet, cut lengthwise into 2 strips
4 cups fresh raw spinach leaves, stems removed, cooked and squeezed dry
1/4 cup cream cheese with onion and chives, if available, or regular cream cheese
1 garlic clove, minced
Salt and pepper, to taste
1 tablespoon lemon juice
Extra virgin olive oil

Directions

Preheat oven to 400°F. Coat a baking dish with olive oil.

Mix together the cream cheese, garlic and spinach until well blended then season with salt and pepper.

The mixture will be firm.

Season the salmon strips with salt and pepper and spread each fillet strip with the spinach filling.

Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go.

Insert a toothpick through the end to keep the pinwheel from unrolling. Place the rolls in the prepared dish.

Repeat with the remaining salmon strip. Sprinkle the rolls with the lemon juice.

Bake the salmon rolls until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

Grilled Chicken Pita Salad (Chicken Fattoush)

2 servings

Ingredients

8 oz boned, skinned chicken breast halves
1/2 teaspoons za’atar (Middle Eastern spice)
4 tablespoons extra-virgin olive oil, divided
2 tablespoon fresh lemon juice
2 teaspoons fresh oregano leaves
1 small clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 of a red onion, peeled and thinly sliced
1/4 of a cucumber, peeled, seeded and sliced
1 cup sliced tomatoes
1 cup pita chips, recipe below
1 cup sliced romaine lettuce
1/2 cup chopped parsley
2 ounces block feta cheese, broken into chunks

Directions

Prepare a charcoal or gas grill for high heat. Oil the grill grates.

Coat chicken breasts with 1 tablespoon oil and sprinkle with za’atar.

Cook turning once, until no longer pink in the center and grill marks appear, about 7 minutes total.

Let rest 10 minutes, then slice.

In a small bowl, whisk lemon juice, remaining oil, oregano, garlic and pepper; set aside.

In a medium bowl, combine the grilled chicken, red onion, tomatoes, cucumber, parsley, romaine and pita chips.

Pour the reserved dressing over the salad mixture, add cheese and toss gently to coat.

Homemade Pita Chips

Za’atar seasoning is a Middle Eastern spice mixture that contains ground dried thyme, oregano, marjoram, toasted sesame seeds, salt and sumac.

Ingredients

1 package of pita pocket breads (6 pitas in a package)
Olive oil
Za’atar seasoning

Directions

Preheat the oven to 375 degrees F. Oil two large rimmed baking pans.

Separate each pita into two rounds. Brush each with olive oil and sprinkle with the Za’atar seasoning mix.

Cut each pita circle into 6 triangles.

Arrange the triangles on the baking sheets and bake until crispy and brown, about 20 minutes.

Rotate the pans after ten minutes, Cool and store in a large zip-lock bag until needed.

Warm Blackberry Sauce

This sauce is great to have on hand as a topping for ice cream, pancakes or plain pound cake.

Ingredients

1 1/2 cups fresh blackberries, washed
1/2 cup water
1/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon pure maple syrup
1 teaspoon fresh lemon juice

Directions

In a medium non-stick sauce pan, combine the sugar and cornstarch.

Add the water, maple syrup,lemon juice and berries.

Cook on medium high, stirring occasionally, until the berries begin to break down and the sauce thickens.

Transfer the sauce to a serving dish. Store any remaining sauce in the refrigerator for up to 2 weeks.



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