Healthy Mediterranean Cooking at Home

Category Archives: scallions

Oven BBQ Pulled Pork

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 pounds) pork shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 cup cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/2 cup packed brown sugar
2 garlic cloves, grated
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Burger Rolls and Cucumber Salad

Directions

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan, uncovered, and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun and top with some of the remaining sauce.

Cucumbers in Dilled Sour Cream

Makes About 2 Cups

Ingredients

2 large cucumbers, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
3 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons green onion (scallions), minced
2 tablespoons white wine vinegar
1 tablespoon honey or sugar
1 tablespoon chopped fresh dill or 1 teaspoon dried

Directions

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

Combine mayonnaise, sour cream, onion, vinegar, honey, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.


Feeling like an old fashioned fried seafood dinner at your favorite seafood restaurant but they are closed now due to the virus restrictions, so make this desire come true at home.

Ingredients for 4

Homemade Tartar Sauce

3/4 cup mayonnaise
2 tablespoons chopped sweet pickle relish
2 teaspoons dried dill
1 tablespoon minced scallions (white and light green parts only)
2 teaspoons chopped capers
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Salt and pepper to taste

Fish And Fries

Vegetable oil, for frying
3 russet potatoes, cut into 1/4-inch sticks
3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 cup milk
2 pounds firm white fish fillets (such as hake, haddock, pollock or cod), cut into 3-inch chunks
Tartar sauce (recipe above)
Lemon wedges, for serving

Directions

For the tartar sauce:

In a medium bowl, mix together mayonnaise, relish, dill, scallions, capers, lemon juice, mustard, salt, and pepper. Set aside in the refrigerator until ready to use.

For the fish and fries:

Heat 1 inch deep of oil in a deep, wide skillet over medium-high heat. Preheat oven to 250°F.

Place a cooling rack onto a rimmed baking sheet and place in the oven. Place fries in the hot oil and cook until golden brown and tender, about 6 minutes. Remove to the prepared baking sheet in the oven and sprinkle with salt. Keep warm in the oven while the fish fries.

In a shallow dish, combine the cornmeal, flour, baking powder, salt, paprika, garlic powder, and pepper. Pour the milk into another shallow dish. Dip the fish in the milk, then dredge it in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping the seafood in the milk and cornmeal mixture again.

Reheat the oil in the skillet. Working in batches, lower the seafood into the hot oil and fry, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

Homemade Coleslaw

Ingredients
¼ of a large cabbage, shredded or sliced thin
1 carrot, shredded
2 scallions, minced

Dressing
1 teaspoon honey or another sweetener
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 teaspoon white wine vinegar
1 teaspoon lemon juice

Directions

In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.
Add the shredded cabbage, carrot, and scallions and stir gently to mix.
Refrigerate for several hours before serving.


All three dishes can be baked in the oven together, staggering the cooking time needed by each dish.

Stuffed Sole Fillets

Stuffing Ingredients
4 large shrimp, peeled, deveined, tails removed, finely chopped
1 tablespoon olive oil
1 scallion, minced
1 medium garlic clove, minced
½ celery stalk, finely chopped
1 mini bell pepper, finely chopped
1 tablespoon fresh parsley, minced
1 tablespoon chopped chives
Salt and pepper
½ oz oyster crackers crushed

Fish
12 oz sole fillets
Lemon juice
Butter

Directions

Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray.


Combine the filling ingredients in a medium mixing bowl. Spread the filling evenly over each fillet and add a few drops of lemon juice over the stuffing.

Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish.

Dot each roll-up with butter and cover the baking pan loosely with foil and bake for 10 minutes. Remove the foil and cook for another 10-15 minutes, or until the fish flakes easily when touched with a fork.

Easy Mac & Cheese

No need to make a white sauce to get creamy mac & cheese.

Ingredients

12 oz whole wheat elbow macaroni
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and pepper
1 small onion, finely chopped
1 cup Velveeta cheese cut into small cubes
1 cup shredded Cheddar cheese

Directions

Heat the oven to 400°F. Cook the pasta for half the time recommended on package directions; drain.
In a large bowl, whisk together the mustard, sour cream, and 1⁄2 teaspoon each salt and pepper. Fold in the onion and the Velveeta.


Add the cooked pasta to the bowl and toss to coat.

Transfer the pasta mixture to a greased 12×8-inch baking dish and bake until beginning to brown, 20 minutes.
Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the top of the casserole. Return the baking dish to the oven and bake until golden brown, 10 minutes more or until the cheese is melted. Let rest for 5 minutes before serving.

Nut-Crusted Zucchini Sticks

Ingredients

1 medium-large zucchini, trimmed and cut into thin wedges
2 tablespoon olive oil
Pinch each of salt and pepper
1/2 cup finely ground nuts (any kind)
1 tablespoon dried Italian seasoning

Directions

Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray.


Place the zucchini wedges in a ziplock bag with the oil, salt, and pepper. Shake. Add the Italian seasoning and nuts. Shake until well coated. Place the zucchini on the prepared baking sheet and place in the oven. Roast the zucchini for 25-30 minutes until crispy and tender.


Serves 4 to 6

Ingredients

Chipotle Steak Marinade (Make this one day ahead)

Makes 11/2 cups

14-ounce can of diced fire-roasted tomatoes in juice
3 garlic cloves, peeled and minced
2 canned chipotle chile en adobo, diced
½ teaspoon dried Mexican oregano
2 tablespoons cider vinegar
½ teaspoon salt
1 flank steak (1 to 1 1/2 pounds)

Taco Herb Topping

Ingredients

½ cup packed fresh cilantro leaves, finely chopped
3 medium garlic cloves, minced
3 medium scallions, finely chopped
1 medium jalapeño chile, seeded and finely chopped
½ teaspoon ground cumin
1 teaspoon honey or agave
1 tablespoon of vegetable oil
1 tablespoon fresh lime juice

Tacos

Ingredients

Marinated flank steak in the sauce
1 tablespoon oil
Taco Herb Topping, recipe above
8 (6-inch) corn tortillas, soft or crispy, warmed
Avocado slices
Grated cheddar cheese

Directions

For the Marinade

Combine all the ingredients for the marinade in a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes. Cool and refrigerate until cold.

With a sharp knife or kitchen shears, cut the steak into 1 inch by 2-inch pieces.

Pour the sauce into a plastic ziplock bag and add the steak pieces. Seal the bag and refrigerate for several hours before cooking.

For the topping

Combine all the ingredients together in a medium serving bowl and set aside.

For the steak

Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat. Place steak and marinade in the skillet and cook the meat for about 2 minutes. Turn the steak pieces and cook the second side for 2 minutes.

For the tacos

I like to place the tortillas in a holder. They are easy to warm in the oven and then fill. Spoon a small amount of sliced steak into the center of each warm tortilla and add a teaspoon of the prepared herb topping. Add additional topping ingredients as desired.


This entire meal may be baked in the oven together at the same temperature. Just stagger placing the dishes in the oven according to their baking times.

Baked Stuffed Shrimp

2-3 servings. This recipe is easily doubled.

Ingredients

12 jumbo raw shrimp, peeled, deveined and tail-on
1 large scallion, minced
3 tablespoons mayonnaise
1 celery stalk, minced
Half a jalapeno pepper, minced
2 tablespoons breadcrumbs
1 slice finely chopped cooked bacon
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Lemon wedges for serving

Directions

Preheat to 375 degrees F. Line a rimmed baking sheet with foil.
Using a paring knife, cut along the outside curve of each shrimp, from the bottom of the neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.

For the stuffing
Combine scallions, mayonnaise, celery, jalapeno, breadcrumbs, bacon, salt and cayenne in a small bowl.
Spoon 1 teaspoon of stuffing onto each shrimp. Fold the tail over the filling and press gently.

Bake until the shrimp turn pink and the stuffing is warmed through, 10-12 minutes. Transfer to a serving platter and serve with lemon wedges.

Zucchini Au Gratin

Bechamel Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper

Au gratin
2 cups. shredded cheddar cheese
Kosher salt
Freshly ground black pepper
3 medium zucchini, about 2 lbs, sliced crosswise into 1/4” circles
1 shallot, minced
Bechamel sauce, recipe above

Directions

To make the Bechamel sauce

Melt butter in a heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in the salt and pepper Remove from heat and cover the pan.

For the zucchini

Toss the zucchini slices with 1 teaspoon kosher salt in a large bowl or plastic bag. Pour into a large colander and let sit for at least 30 minutes. This will pull moisture from the zucchini so your casserole will not be watery. Dry the zucchini in a kitchen towel.

Preheat oven to 375°F and butter a medium casserole dish. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with pepper and pour about one-half of the cream mixture over the zucchini. Scatter the minced shallot over the zucchini and sprinkle with half the cheese.
Make another layer with the remaining zucchini slices and top with the sauce and cheese. Bake until bubbly and golden on top, 40 to 45 minutes.

Roasted Cherry Tomatoes

If you don’t have garlic-flavored oil, add two minced garlic cloves.

Ingredients

1 (10 oz) container cherry tomatoes, halved
2 tablespoons garlic-flavored olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2-3 sprigs of fresh thyme

Directions

Preheat oven to 375°F.


In a medium baking dish, toss together tomatoes, olive oil, salt, and pepper.
Top with thyme sprigs.
Bake for 20-25 minutes, or until the tomatoes are soft and very fragrant.


Baked Halibut

4 servings

Ingredients

1/2 cup grated Parmesan cheese
1/4 cup butter, very soft
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons finely chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets

Directions

Preheat the oven to 375 degrees F. Grease a baking dish.
In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
Arrange the halibut fillets in the prepared baking dish. Spread with the sauce.
Bake the halibut fillets 15-20 minutes or until easily flaked with a fork.
For a brown topping broil for 2-3 minutes. Place the fillets on individual plates and pour any sauce left in the pan over the fish. Serve immediately.

Simple Roasted Carrots

The carrots and the fish can be baked at the same temperature.

4 servings

Ingredients

6 carrots, cut into 2-inch diagonal lengths
2 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Directions

Preheat oven to 375ºF.
On a baking sheet lined with foil, toss carrots with olive oil and season generously with salt and pepper.
Roast until tender and lightly caramelized, 45 minutes. Serve with the fish.

Onions and Swiss Chard

4 servings

Ingredients

2 large bunches green Swiss chard
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large sweet onion, diced (about 2 cups)
2 garlic cloves, finely chopped
1 teaspoon sea salt, divided
½ teaspoon black pepper, divided

Directions

Wash the chard in several changes of water. Cut the stems and center ribs from the chard leaves and reserve them for soup. Stack the chard leaves and roll them lengthwise into cylinders. Cut the cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy skillet with a cover over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until the onions begin to soften, about 8 minutes. Add chard leaves in batches, stirring until wilted before adding the next batch, and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer to a serving bowl.


Szechuan peppercorns are a spice produced from the husks of seeds of two species of the prickly ash shrub. Szechuan peppercorns can be used whole or ground into powder. The spice is one of the five ingredients that comprise five-spice powder (the others are star anise, fennel, clove, and cinnamon), and it’s used in many savory Szechuan dishes. Check the peppercorns and discard any twigs, leaves, and any tiny black seeds in the package. Then heat the peppercorns in a frying pan over medium-low heat until they become fragrant. Remove them from the heat and grind them or crush them when cool. The roasted peppercorns can also be saved in an airtight jar to grind when needed in a recipe.

Ingredients

Meatballs
1 pound lean ground beef
1/2 cup finely chopped onion
2 teaspoons plus 1 tablespoon cornstarch, divided
1 teaspoon five-spice powder
1 garlic clove, minced
½ teaspoon crushed Szechuan Peppercorns
1/4 teaspoon salt
Stir-fry
1 cup reduced-sodium beef broth
4 teaspoons vegetable oil, divided
3 large cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/2 teaspoon freshly grated ginger
1/4 cup Szechuan sauce (store-bought or homemade- see recipe below)
2 cups shredded napa (Chinese) cabbage
1/2 cup shredded carrots
1 cup bean sprouts
1 cup dried shiitake mushrooms
2 scallions, sliced
Chinese noodles or rice for serving

Directions

Reconstitute mushrooms with boiling water to cover. Drain and slice.
Gently mix beef, onion, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 15 meatballs (use about 2 tablespoons each to make 1½-inch meatballs).

Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.

Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown on all sides. Transfer to a plate.

Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring for 15 to 30 seconds. Add the reserved beef broth mixture, ginger. Szechuan sauce, cabbage, carrots, bean sprouts, and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes.

Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through 8 to 10 minutes. Serve sprinkled with scallions over noodles or rice.

Szechuan Sauce

Keeps for 10 days in the refrigerator

ingredients

1/2 teaspoon Szechuan Peppercorns (or substitute black peppercorns)
1/4 cup soy sauce
3 tablespoons honey, maple syrup, coconut sugar, brown sugar or sugar alternative
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon Chinese cooking wine (Shaoxing)
3 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced ( or use ginger paste)
1 tablespoon garlic chili paste (like sambal oelek)
1/2 teaspoon Chinese Five Spice powder
2 teaspoons cornstarch, to thicken

Directions

Toast Szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
Place all ingredients in a medium bowl or small jar and whisk until well combined.
Whisk in 2 teaspoons cornstarch.
Makes a little over ½ a cup.

 



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