The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France, Italy, Greece, Turkey and Syria. This series continues with the country of Lebanon.
Stretching along the eastern shore of the Mediterranean Sea, Lebanon’s length is almost three times its width. As it stretches from north to south, the width of its terrain becomes narrower. Lebanon has a Mediterranean climate characterized by a long, semi-hot, and dry summer, and a cold, rainy and snowy winter.
The country’s role in the region was shaped by trade. Lebanon is named “the pearl of the middle east.” It serves as a link between the Mediterranean world and India and East Asia. The merchants of the region exported oil, grain, textiles, metalwork, and pottery through the port cities to Western markets.
Lebanon was heavily forested in ancient and medieval times, and its timber, especially cedar, was exported for building and shipbuilding. Although Lebanon’s diverse and abundant plant and animal life suffered a heavy toll during the country’s lengthy civil war, the post-civil war period was marked by the rise of fledgling environmental groups and movements that worked toward the creation of protected areas and parks in Lebanon’s ecological areas.
Lebanon has a heterogeneous society composed of numerous ethnic and religious groups. Ethnically, the Lebanese compose a mixture Phoenicians, Greeks, Armenians and Arabs.
The cuisine of Lebanon is the epitome of the Mediterranean diet. It includes an abundance of grains, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb.
Many dishes in the Lebanese cuisine can be traced back thousands of years to eras of Roman and Phoenician rule. More recently, Lebanese cuisine was influenced by the different foreign civilizations that held power. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. The French introduced foods such as flan, a caramel custard dessert dating back to the 16th century AD, and croissants.
Most often foods are grilled, baked or sautéed in olive oil and vegetables are often eaten raw, pickled, or cooked. Herbs and spices are used in large quantities. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons and what is available. In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain and aperitivo of Italy, mezze is an array of small dishes placed before the guests. Mezze may be as simple as raw or pickled vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.
Salads may include tabbouleh, fattoush and kebbeh. Patties such as the Sambusac and stuffed grape leaves are often included. Family cuisine offers also a range of dishes, such as stews, which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli. Lebanese flat bread, called pita, is a staple at every Lebanese meal and can be used in place of a fork. Although simple fresh fruits are often served towards the end of a Lebanese meal, there are also desserts, such as baklava. Although baklava is the most internationally known dessert, there is a great variety of Lebanese desserts.
Lebanese Dishes To Make At Home
1 tablespoon active dry yeast
1 tablespoon sugar
4 cups bread flour, plus more for kneading/forming
2 teaspoons salt
1⁄4 cup and 1 tablespoon olive oil, plus more for greasing
Preheat the oven to 350 degrees F.
In a small bowl, dissolve the yeast and sugar in 1⁄2 cup of warm water. Cover and set aside for 15 minutes.
In the bowl of a stand mixer fitted with the dough hook, dissolve the salt in 1 cup of warm water. Add the flour and turn the mixer on.
Slowly add the yeast mixture and 1 tablespoon of the olive oil. Mix until the dough combines (it will be sticky), about 2 minutes.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes.
Shape the dough into a ball and place on a lightly greased sheet pan. Coat lightly with oil.
Cover with plastic wrap and place in a warm area until it doubles in size, about 1 hour.
Punch the dough down and knead for 5 minutes. Divide the dough into 6 (5 oz.) pieces and roll each piece into a ball.
Place on a sheet pan lined with parchment paper.
Cover the balls with plastic wrap, being careful not to let the plastic wrap stick to the balls (you can do this by placing coffee mugs or short glasses on the sheet pan). Let the balls proof for 15 minutes.
Lightly dust one piece of dough at a time on both sides with flour.
Push the dough out with your fingers in a circular motion to create a disk that is approximately 5″ in diameter and 1⁄2″ thick.
Using a lightly floured rolling-pin, roll the dough in a clockwise motion to get it to 7″ in diameter and 1⁄8″ thick.
Transfer the dough to an inverted lightly floured sheet pan. Place in the preheated oven and cook for 3 minutes.
Flip the bread over and cook for another 3 minutes. Remove the bread from the oven, transfer to a parchment paper lined cookie sheet.
Place a second piece of parchment paper on top of the bread and cover with a damp towel. Let the bread sit for 10 minutes, or until cooled.
Repeat with the remaining dough.
When ready to serve, lightly brush the pitas with the remaining olive oil and grill for 1-1 1⁄2 minutes on each side.
It should be warm but still pliable. Cut the bread into wedges and serve.
Thick, tart, and creamy yogurt-like cheese, is eaten with olive oil, pita bread and za’atar.
8 cups whole milk
1 cup plain yogurt
Kosher salt, to taste
Olive oil, for serving
Bring milk to a boil in a 4-quart nonreactive saucepan fitted with a deep-fry thermometer.
Remove the pan from the heat and let cool until the thermometer reads 118°F.
Transfer 1 cup of the milk to a bowl; whisk in yogurt until combined.
Add yogurt mixture to the saucepan and whisk until smooth; cover tightly with plastic wrap and let sit in a warm place (ideally 70°F-75°F) until thickened, 6-8 hours.
Line a fine-mesh strainer with 3 layers of cheesecloth; set over a bowl. Transfer yogurt to the strainer; let drain at least 8 hours or overnight.
Transfer to a serving dish. Season with salt and drizzle with oil. Add olives and za’atar, if desired.
Spiced Chicken And Tomato Kebabs
1 cup plain yogurt
1⁄2 cup fresh lime juice
2 tablespoon olive oil
2 tablespoons orange zest
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons crushed saffron
1 teaspoon ground coriander
6 cloves garlic, minced
1 large yellow onion, sliced
2 lb. boneless, skinless chicken thighs
4 plum tomatoes, cored
Ground sumac, to garnish
2 limes, halved
Pita, for serving
Stir together the yogurt, juice, oil, zest, cumin, salt, pepper, saffron, coriander, garlic and onions in a large bowl; add chicken and toss to coat.
Chill for 4 hours.
Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high or a heat broiler to high.
Skewer chicken on 4 metal skewers and skewer tomatoes lengthwise on another skewer.
Grill chicken and tomatoes, turning often, until the tomatoes are soft and charred, about 7 minutes, and the chicken is cooked through and slightly charred, about 10 minutes.
Sprinkle skewers with sumac; serve with limes and pita.
Garlicky Lentil Salad
1 cup green lentils, rinsed
6 tablespoons extra-virgin olive oil, divided
12 cloves garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1⁄4 teaspoon ground allspice
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh mint
Kosher salt and freshly ground black pepper, to taste
Bring lentils and 3 cups of water to a boil in a 2-quart saucepan.
Reduce heat to medium-low; simmer until the lentils are tender, about 35 minutes. Drain lentils and set aside.
Heat 2 tablespoons oil in an 8” skillet over medium heat. Add garlic and cook until soft, 7–8 minutes.
Remove the pan from the heat and whisk in the remaining oil, lemon juice, cumin and allspice. Pour the garlic mixture over the lentils.
Add parsley. mint and season the lentils with salt and pepper; toss to combine. Serve lentils at room temperature.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France, Italy, Greece and Turkey. This series continues with the country of Syria.
Think Mediterranean diet and Italian and Greek food comes to mind. But the Mediterranean coastline spans thousands more miles throughout the Middle Eastern countries like Turkey, Syria, Lebanon, Egypt, and Israel. The Middle Eastern Mediterranean diet emphasizes healthy fats, lean proteins, whole grains, fruits and red wine. However, it also offers delicious and different flavors not found in southern European food, such as unique spices, tangy fruits and healthy seeds, some of which include pomegranate juice, mint, sesame and yogurt.
Syrian cuisine mainly uses eggplant, zucchini, onion, garlic, meat (mostly from lamb, mutton and poultry), dairy products, bulgur, sesame seeds, rice, chickpeas, wheat flour, pine nuts, fava beans, lentils, cabbage, cauliflower, grape leaves, pickled turnips or cucumbers, tomatoes, spinach, olive oil, lemon juice, parsley, mint, a spice mixture called “baharat mushakkaleh” (Arabic: بهارات مشكّلة), hazelnuts, pistachios, honey and fruits.
One of the many highlights of Syrian food is mezza, the tapas of the Middle East. Mezza refers to a generous spread of small dishes, mostly eaten without cutlery, using flat bread, lettuce or grape leaves to scoop up dips or to wrap portions of salad. Baba ghanouj and hummus, both well-known in the West, are key elements of a traditional mezza. Another favorite in Syria is muhammara, a spicy pepper and walnut dip made with pomegranate molasses. Salads include tabbouleh, a parsley and bulgur mix; fattoush, a crunchy cucumber, radish, tomato and herb salad topped with toasted pita; and fateh, a salad with chickpeas, yogurt, tahini and garlic. Other finger foods include baked pastries filled with meat and spices called sambusic or spinach and baked lamb pies called sfeeha. Kibbeh is the national dish and comes in many varieties with the core element being cracked wheat and fresh ground lamb or beef that is seasoned with spices.
For Syrians, presentation is everything. Making the food look appetizing and setting the table appropriately are very important. Everything, even the simplest dishes, are garnished with fresh herbs.
Syrian Recipes To Make At Home
Syrian Stuffed Grape Leaves
Adapted from a recipe from Mary Sanom
2 lbs. ground lamb or beef
1 lb. long grain white rice, uncooked
1 small onion (finely diced)
1 small green pepper (finely diced)
1 clove minced garlic
8 oz can tomato sauce
8 oz of tomato paste
10 cups water
2 teaspoons salt, divided
1/2 teaspoon black pepper to taste
Grape leaves (16 oz jar hold about 60 leaves)
Place the rice in a large bowl, pour boiling water over to cover it and let soak for 1 hour.Drain well.
Mix ground meat, soaked rice, onion, green pepper, garlic, 1 teaspoon salt, pepper and tomato sauce in large bowl.
Place enough grape leaves in the bottom of a large pot to cover the bottom of the pot.
This will keep the filled grape leaves from sticking to the pot and burning.
To fill the grape leaves:
Lay out a grape leaf with the vein side up.
Place a small amount of the meat and rice at the bottom 1/3 of the leaf, tuck in the sides of the leaves over the meat and to roll up like a cigar.
Continue rolling the grape leaves and laying them in the bottom row in the prepared pot,
When the first layer of grape leaves has lined the bottom of the pot, start the new layer in the opposite direction, so that the rows criss-cross each other. This will allow the liquid to get to all the leaves.
Keep rolling up all the leaves and stacking the layers, until there are no more leaves/or no more filling/or the pot is ¾ full.
Place a plate upside down over the leaves. This will keep the rolls from floating during cooking and coming unrolled.
Mix together the tomato paste and water. Pour the tomato/water mixture over leaves until they are just covered.
If the leaves are not covered, add additional water until they are covered.
Add a teaspoon of salt and a squeeze of half a lemon into the pot
Cover the pot with a lid and bring the leaves and liquid to a boil, then reduce heat to medium, and cook for about 30 – 45 minutes or until the meat is cooked and the leaves are tender.
Take out a roll from the top of the pot and test it. Place the grape leaves on a platter to serve.
Retain some of the cooking liquid to reheat the leftover rolls.
Aubergine Fetteh (Fetteh Beitinjaan)
Layering food on toasted bread with a yogurt sauce is a Syrian speciality.
Olive oil, for roasting and drizzling
2 flatbreads or pitas
500g plain yogurt
2 small garlic cloves, crushed
2 tbsp lemon juice
Handful of parsley, roughly chopped
Handful of pomegranate seeds
50g pine nuts, toasted
Salt, to taste
Heat the oven to 180°C/350°F/Gas mark 4.
Cut the eggplants into quarters lengthwise, slice them into 1 inch chunks and place in a baking pan.
Pour over a generous helping of olive oil and a sprinkle with salt.
Roast in the oven for approximately 40 minutes or until the eggplant is soft.
Brush the bread with olive oil and toast in the oven for about 10 minutes until crispy. Then break it up into pieces.
In a bowl combine the yogurt, garlic and lemon juice.
Take the eggplant out of the oven and allow to cool. Place them in a shallow bowl then pour the yogurt mix on top.
When ready to serve, sprinkle with the crispy bread, parsley, pomegranate seeds and toasted pine nuts.
Spiced Fish (Samaka Harra)
6 garlic cloves, chopped
2 red chillies, finely chopped
½ teaspoon ground cumin
¼ cup/40g walnuts, chopped
2 tablespoons olive oil, plus extra for drizzling
Salt and pepper, to taste
2 whole fish, such as sea bream or snapper
1 bunch of fresh coriander, roughly chopped, including the stems
1 lemon, plus ½ lemon, sliced
Heat the oven to 180°C/350°F/Gas mark 4. In a bowl, mix together the garlic, chilies, cumin, walnuts, 2 tablespoons of olive oil, salt and pepper.
Stuff the fish with this mixture, reserving two tablespoons for later, then add a handful of coriander, saving some to garnish.
Squeeze the whole lemon over both fish, with a drizzle of olive oil and some salt and pepper. Let the fish marinate in the refrigerator for 30 minutes.
Place the fish in a large baking pan with the remaining 2 tablespoons of stuffing on top and a couple of slices of lemon. Bake in the oven for 30 minutes.
Milk Pudding (Muhallabiyeh)
This is a very light dessert that is simple and can be prepared far in advance. Syrians say the name of this pudding comes from the Umayyad Prince of Damascus, Al Muhallab Ibn Abi Sufra. One day, the bored potentate ordered his servants to make him something different, a special pudding, and this is what they came up with using the only ingredients they had available – milk, sugar, starch and mastic. The pudding then became known as the ‘milk of the princes’, but commoners soon caught onto how simple it was to prepare and it became known amongst them as the ‘milk of the commons’. Today, people flavor the milk with a variety of spices, depending on each individual’s taste. This pudding has a smooth texture, with the nuts on top adding a crunch, which Syrians love.
1 quart/litre milk
1 cup/200g sugar
3 tablespoons cornstarch/cornflour, mixed with water
½ teaspoon vanilla extract
1 tablespoon rose-water or orange blossom water
2 tablespoons/20g pistachios, crushed
Rose petals, to decorate (optional)
In a saucepan, gently heat the milk and sugar over low heat, stirring regularly.
Just before it boils, add the cornstarch mix and stir constantly until it thickens, then add the vanilla and rose or orange blossom water.
Once it reaches a thick consistency, pour the mix into individual bowls or trifle glasses and let cool.
Once cool, put them in the refrigerator to set for at least 2 hours.
When ready to serve, sprinkle the tops of the pudding with the crushed pistachios and for extra color, rose petals.
Source: Syria: Recipes From Home by Itab Azzam and Dina Mousawi. Published by Trapeze.
You most likely have some favorite recipes that you like to cook with June’s wonderful produce. I certainly do but I also like to try out new ideas. My weekly CSA share began on Memorial Day weekend and so I have plenty of June produce to experiment with at this time. Here are a few of my ideas. Give them a try.
Shrimp and Bell Peppers in Orange Sauce
1 pound Gulf shrimp (wild caught), peeled and deveined
2 bell peppers, cut into 1 inch cubes
1 large sweet onion, cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup orange juice
2 tablespoons cornstarch
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil and the peppers and onions to the pan. Season with salt and pepper. Cook 5 minutes or until tender. Remove the vegetables to a bowl.
Add the shrimp to the pan. Cook about 3 minutes. Turn the shrimp over when one side turns pink. Cook the second side. Push the shrimp to one side of the pan.
Whisk the cornstarch and orange juice together. Add the honey.
Pour the mixture into the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium-high and push the shrimp into the sauce.
Add the peppers and onions. The sauce should have thickened and the shrimp should be completely cooked.
Corn on the Cob
Fresh Corn and Ricotta Cakes
Makes 8 cakes
2 cups fresh corn kernels
½ cup ricotta cheese
2 large eggs, beaten
1/4 cup chopped chives
1/3 cup self-rising unbleached flour
Fresh ground pepper, to taste
In a medium bowl combine the corn, chives, ricotta, eggs, flour and a pinch of black pepper.
Cover the bottom of a large skillet with a thin layer of olive oil. Using a 1/4 cup measuring cup, drop the corn mixture into the skillet. Do not crowd the cakes in the pan.
Cook the cakes on both sides until golden brown. Season with sea salt and pepper, to taste.
Serve with sour cream or a tomato salsa, if desired.
Pizza With Basil Pesto and Ricotta
1 lb pizza dough, at room temperature
1/2 cup prepared basil pesto
1 cup ricotta cheese
2 plum tomatoes, sliced thin
7 oz fresh mozzarella balls, sliced
Place the sliced tomatoes on paper towels to remove some of their moisture.
Oil a large pizza pan and stretch out the dough to fit the pan.
Spread the basil pesto over the dough.
Spread the ricotta over the pesto and layer the sliced tomatoes over the ricotta.
Place the pizza in the oven and bake for about 10 minutes. Take the pizza out of the oven and top with slices of fresh mozzarella. Return the pizza to the oven and bake for 10 minutes more or until the cheese melts and the crust is cooked.
Remove the pizza from the oven and let rest about 5 minutes before cutting into slices.
1 pint blueberries, rinsed and drained
1/2 cup sugar
2 tablespoons fresh squeezed lemon juice
1/2 cup water
1 1/2 cups amaretto cookie crumbs or crush your favorite cookies
1/3 cup butter, melted
2 cups (Two 8 oz packages) cream cheese, at room temperature
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
To make the topping:
In a small sauce pan combine the blueberries, sugar, lemon juice and water. Place the pan over medium high heat. Stir until the mixture comes to a boil and reduce the heat to a simmer. Cook the blueberry mixture for 20 minutes or until it thickens and coats the back of a spoon.
Let the blueberry sauce cool to room temperature and store in the refrigerator until the cheese pie is ready.
To make the crust:
Select a pie pan whose inside top dimension is at least 9 inches and whose height is at least 11/4 inches. Preheat the oven to 350°F.
Make the crust by stirring together the butter and cookie crumbs. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
To make the filling:
Beat together the cream cheese and sugar until smooth. Add the eggs and vanilla and beat until smooth.
Set the pie pan on a baking sheet and pour the filling into the crumb crust.
Place the cheesecake in the oven. Bake for 35 minutes or until an instant-read thermometer inserted into the crust 1 inch from the edge reads between 165°F and 170°F. The filling won’t look entirely set in the center.
Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until completely chilled.
Just before serving, spoon a little of the blueberry topping over the cheesecake and cut into slices.
1 cup walnuts (4 ounces), chopped and toasted
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
½ teaspoon pure vanilla extract
1 cup coarsely grated zucchini (about 1 medium zucchini)
Preheat the oven to 325°F.
Place the grated zucchini on a paper towel to drain while you prepare the other ingredients.
Butter and flour a 9 x 4 1/2-inch metal loaf pan.
In a large bowl, whisk the flour with the baking powder, baking soda and salt.
In a medium bowl, mix the 3/4 cup sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.
Pour the batter into the prepared pan and sprinkle the top with the 2 tablespoons sugar.
Bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the west and north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. I will be writing about the Mediterranean countries and their cuisines during the next year. I will start with Portugal on the west side and work around the map to include all the countries on the Mediterranean Sea.
This region is rich in a wide variety of ingredients and spices that give ordinary food lots of flavor. The food of the Mediterranean region is prepared with fresh, healthy ingredients that are actually good for you.
The concept of a Mediterranean diet was developed to reflect food patterns typical of Crete, Greece and southern Italy in the early 1960s. Although this diet was first publicized in 1975 by the American biologist, Ancel Keys and chemist Margaret Keys (his wife and collaborator), the Mediterranean diet failed to gain widespread recognition until the 1990s. Objective data, showing that the Mediterranean diet is healthy, originated from results of studies in Naples and Madrid and later confirmed by the Seven Countries Study, with its first publication in 1970.
The essentials of the Mediterranean kitchen include extra virgin olive oil, several different kinds of beans, both dried and canned, long-grain and short-grain rice, cornmeal for polenta and flour for bread, pasta in a variety of shapes, canned tomatoes and condiments like dried mushrooms and herbs.
For me the best source on how to switch to a Mediterranean style of eating is Nancy Harmon Jenkins, in her well-known book,
Use olive oil as your go to fat for cooking. Use more whole grains. Even though Mediterranean cooks seldom use whole wheat pasta or brown rice, they still get plenty of whole grains through dishes like tabbouleh and bulgur pilaf. Also bread throughout the Mediterranean is often made with unrefined wheat and barley flours.
Begin each meal with a salad. Make it from crisp greens and whatever vegetables are in season—tomatoes, cucumbers, sweet peppers, scallions, carrots, fennel, celery, chicory and beans. Add dark green leaf lettuces like oak leaf and romaine. Make your own salad dressing made with olive oil.
Every day try to get in at least one serving each of cruciferous (cabbage family) vegetables—broccoli, broccoli rabe, cabbage, cauliflower, turnip and mustard greens—and bright-colored vegetables and fruits that are rich in antioxidants. Also carrots, sweet potatoes, spinach and yellow squash, as well as fruits, like apricots and cantaloupe. Experiment with different vegetables, ones that may not be familiar—artichokes, leeks, fava beans, Jerusalem artichokes (sunchokes), celery root and a variety of greens.
Vegetables don’t have to be served separately—vegetable combinations, vegetables cooked in a sauce for pasta, vegetables served cut up in a soup, are all ways to increase the quantity consumed.
Cut down on the amount of meat consumed. One easy way to cut meat consumption is with stews that feature meat as an incidental to lots and lots of vegetables. Or make a hearty soup the main course, with bread, a little cheese and salad to accompany it.
Here are some basic dishes that are found across the Mediterranean table. They are great for tapas dishes, or on an antipasto, as a condiment or side dish.
1½ cups mixed black and green olives, a combination of Sicilian green olives, Greek Kalamata olives and Spanish green olives
4 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
1 sprig fresh rosemary,
1 teaspoon lemon zest
1/4 teaspoon fennel seeds
1 pinch crushed red pepper
1 clove garlic, sliced thin
Remove the needles from the rosemary sprig. Discard the stem and chop the needles.
Mix all ingredients together in a bowl until thoroughly combined. Cover and refrigerate for at least 12 hours, stirring occasionally.
Remove the olives from the refrigerator 1 hour before serving to allow them to come to room temperature. Store any leftover olives in the refrigerator, covered, for up to a week.
Red Pepper Hummus
2 cloves garlic, roughly chopped
¼ cup lemon juice
¼ cup water
15 oz canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt
½ cup jarred or homemade roasted red peppers, chopped
¼ teaspoon red pepper flakes (chili)
Extra virgin olive oil
Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. Pour into a serving bowl and drizzle a little extra virgin olive oil.
1 cucumber, peeled and cut in half lengthwise
2 cups Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1½ tablespoons finely chopped fresh dill or mint
1 tablespoon extra virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Scrape the seeds out of the cucumber halves using the pointy end of a teaspoon and discard.
Grate the cucumber flesh into a bowl then squeeze out any excess moisture using your hands,(a small handful at a time.
Place the grated cucumber into a large bowl and add the yogurt, garlic, lemon juice, olive oil, dill, salt and pepper. Stir well to combine.
Place the tzatziki in the refrigerator for at least 2 hours (and preferably overnight) to let the flavors blend.
2½ tablespoons extra virgin olive oil
1½ tablespoons red wine or balsamic vinegar
½ clove garlic, grated
¼ teaspoon each of sea salt and freshly ground black pepper
Shake together all the ingredients in a jar until well combined.
Tapenade can be used to season grilled fish or chicken. It is also delicious spread on toasted baguette slices and topped with chopped tomatoes or simply serve it with crackers or crusty bread and vegetable crudités for dipping.
1 clove garlic, roughly chopped
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
¾ cup pitted black olives
1 tablespoon capers
2 anchovy fillets
¼ teaspoon freshly ground black pepper
Place all ingredients in a food processor or blender and process until smooth. Serve at room temperature.
Peppers and Onions
6 bell peppers, a variety of colors
2 thinly sliced garlic cloves
1 thinly sliced medium onion
1 teaspoons sea salt
1/2 teaspoon coarsely ground fresh black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil, plus 1 tablespoon for cooking
1 tablespoon coarsely chopped flat-leaf parsley
To blister the peppers, place them on a hot grill or under the broiler. Turn on all sides until the skins are completely blackened.
Immediately transfer to a large resealable plastic bag or place in a large bowl and cover the top with plastic wrap to seal. Let sit for 30 minutes, or until cool enough to handle.
Working with one pepper at a time, transfer to a work surface. Remove the skin, stem, and seeds.
Cut the peppers into 2-inch strips.
Heat 1 tablespoon of olive oil in a large frying pan (over medium-high heat).
Add the sliced onions and sauté until the onions soften. Reduce heat to low heat and add the garlic and the sliced peppers. Add the salt and black pepper
Cover the pan and let the mixture stew together for about 5 minutes. Pour the mixture into a storage bowl.
Let sit at room temperature for at least 1 hour, or up to 4 hours to allow the flavors to develop.
Toss with the olive oil, vinegar and parsley just before serving.
3 lbs fresh greens, stems removed and washed in several changes of water
3 garlic cloves, finely chopped
¼ cup extra virgin olive oil
¼ teaspoon red pepper flakes (chili)
Sea salt to taste
1 tablespoon fresh lemon juice.
Place the greens with the washing water still clinging to the leaves in a large pot.Cook on low until completely wilted and tender, depending on the type of greens used.
Drain and cut the leaves into smaller pieces.
Place the olive oil, garlic and chili in the empty pot and heat over low until the garlic is tender but not brown.
Add the drained greens and cook just until hot. Remove the pan from the heat and stir in salt to taste and the lemon juice.
Besides a wide selection of spring vegetables, my market had American raised grass-fed, organic lamb on sale. Lamb is traditional for spring and it is tender at this time of year. I think lamb benefits from a simple marinade with lots of fresh herbs added. Grass-fed lamb has a sweet, clean taste with the flavor of herbs and grasses eaten on the pasture. It is never greasy and the texture is firm and tender.
One of the best ways to cook lamb chops is to grill them. They cook quickly — just a few minutes per side — and are best cooked to medium-rare, with an internal temperature of 120 degrees. Once you take the chops off the grill, let them rest a few minutes. They’ll continue to cook and the temperature will rise a few degrees.
Grilled Lamb Chops
4 loin lamb chops, about 1 ½ inches thick, as much fat as possible removed
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
¼ teaspoon coarse black pepper
½ teaspoon coarse sea salt
1 lemon, cut in half
Place the lamb chops in a glass dish with a cover. Add the oil, garlic, rosemary, oregano and black pepper. Toss the lamb in this mixture.
Cover the dish and refrigerate for at least four hours.
Remove the dish from the refrigerator about 30 minutes before grilling.
Prepare an outdoor grill and oil the grill grates.
Add the salt to the lamb chops and place them on the grill. Cook for about 5 minutes on each side or to taste.
Remove the meat from the grill to a serving plate and squeeze the lemon juice over the lamb. Let rest five minutes before serving.
Cucumber Yogurt Salad
2 large cucumbers
4 tablespoon plain Greek yogurt
1 garlic clove, minced
Half a sweet onion, finely chopped
1/2 teaspoon dried dill
1 teaspoon rice vinegar
½ teaspoon agave syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese
Peel the cucumbers and cut them in half. Remove the seeds with a spoon and slice the cucumbers.
In a medium bowl combine yogurt, minced onion, garlic, dill, vinegar, agave, salt and black pepper.
Add cucumber and feta cheese to the yogurt mixture and toss until combined well.
Add salt and pepper to taste, if needed. Refrigerate several hours before serving.
Roasted Beets and Carrots
3 large beets, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon honey
1 sprig fresh rosemary
kosher salt and black pepper
Balsamic Glaze with Figs
Heat the oven to 375° F. Toss the beets, carrots, oil, honey, rosemary, 1/2 teaspoon salt and ¼ teaspoon pepper together in a one quart baking dish. Cover the dish with foil.
Roast for about 45 minutes or until tender. Drizzle with the balsamic glaze before serving.
Every once in a while, it is nice to just have dinner with your partner.
Southern Pimento Cheese Stuffed Celery
- 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
- 8 ounces shredded sharp Cheddar cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons drained chopped pimientos
- 1 teaspoon grated onion
- 1/8 teaspoon garlic powder
- Pinch salt
- Pinch ground cayenne pepper
- Celery stalks, cut into 4 inch lengths
Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.
Scrape into a serving bowl, cover and refrigerate for 30 minutes or up to 2 days.
Use the spread to fill celery stalks and serve immediately.
Grilled Crab Stuffed Salmon Rolls
- 1 Salmon Fillet, about 8 oz, skin removed
- ½ cup shelled, fresh lump crab meat
- 1 tablespoon minced onion
- 1 tablespoon minced celery
- 1 tablespoon minced green bell pepper
- 2 teaspoons mayonnaise
- ¼ teaspoon seafood seasoning (Old Bay)
- ¼ teaspoon ground garlic
- 1 teaspoon lemon juice
For the stuffing
Mix the crab meat with the vegetables and seasoning.
For the salmon rolls
Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.
Refrigerate until time to grill.
Preheat the grill to medium hot.
Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.
Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.
To cook indoors
Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.
Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..
Spaghetti with Basil Pesto Sauce
- 4 oz spaghetti
- 1/4 cup prepared or homemade basil pesto
- 1/2 cup grated Parmesan cheese
- Fresh ground black pepper
Cook the spaghetti in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water and drain the spaghetti.
Add the pasta cooking water, the basil pesto and the Parmesan cheese to the empty pasta pot and stir until combined. Add the drained pasta, toss and serve.
Tomato Cucumber Arugula Salad
- 1 large tomato cut in half and sliced
- 1/4 of a cucumber, cut in half and sliced
- 2 scallions, finely diced
- 2 cups arugula
- Italian vinaigrette
Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately
Peach Frozen Yogurt
Makes about 4 1/2 cups
- 1 pound peaches, peeled
- 2 cups nonfat plain Greek yogurt
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- Garnish with chopped mint leaves
Combine peaches, yogurt, sugar, lemon juice and vanilla in a food processor and blend until smooth.
Transfer to a freezer-safe bowl, cover and freeze, whisking mixture vigorously every 30 minutes until just frozen throughout, 2 to 3 hours.
(Whisking helps to break up the ice that forms when freezing.) Frozen yogurt is ready when it is too thick to whisk.
Stir with a spatula, transfer to an airtight container and store in the freezer. Serve garnished with chopped mint.
Strawberries are prefect for entertaining and are also the perfect snack. When shopping for strawberries, select those that are firm, plump, have a bright, glossy-red appearance and are fragrant. Their fringed caps should be bright green and look fresh. Berries should be firm, but not crunchy. Avoid bruised or soft berries or those having a dull appearance.
Strawberries do not ripen after they are harvested, so select fruit that’s at the right state of maturity — when the berry surface is fully red. Cool berries as soon as possible and store them in the refrigerator until ready to use. It comes as no surprise that fresh strawberries are highly perishable. Use them as soon as possible after purchasing for the best flavor, appearance and nutrient content. Fresh strawberries should be eaten within three to four days of purchase. There are any number of recipes you can make with fresh strawberries. Below are just a few of them.
Easy Strawberry Parfaits
- 2 cups fresh strawberries, rinsed, hulled and sliced
- 8 ounces whipped low-fat cream cheese
- 2 tablespoons honey
- 1/2 cup low-fat vanilla Greek yogurt
- 6 amaretto cookies, crushed
- 1 lemon, juiced
- 4 sprigs fresh mint for garnish
In a medium-sized mixing bowl, combine the whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.
In four wide-mouth glasses, evenly layer cream cheese mixture, strawberries and crushed amaretto cookies. Garnish with sprigs of fresh mint. Serve chilled.
Light As Air Pancakes with Strawberry Sauce
Makes about 10 pancakes
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup low-fat milk
- 1 teaspoon vegetable oil
- 2 egg whites
- 2 cups fresh strawberries
- 1 tablespoon sugar
- 1 teaspoon vanilla
In a mixing bowl combine the flours, 1 tablespoon sugar, baking powder and salt. Stir in milk and oil.
In another bowl, beat egg whites until stiff. Fold egg whites into the flour mixture.
Grease a griddle and preheat it over medium heat.
For each pancake pour about 1/4 cup batter onto the hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn the pancakes over when bubbly and the edges are slightly dry.
In a blender container or food processor bowl combine the strawberries, 1 tablespoon sugar and vanilla. Cover and blend or process until smooth. In a small saucepan, heat the sauce until warm. Serve over the pancakes.
Spring Strawberry Salad
- 1/4 cup water
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 16 oz fresh strawberries, halved
- 4 sprigs fresh thyme, leaves removed
- 1/4 cup apple cider vinegar
- 1 bag fresh baby arugula (4–5 oz)
- 1/4 cup crumbled Gorgonzola cheese
- 1 tablespoon good quality balsamic vinegar
- 1 cup pistachio nuts, shelled and toasted
Microwave water on HIGH 30 seconds or until hot. Stir honey and salt into the water until dissolved; let stand 5 minutes to cool slightly.
Place in a medium bowl: the strawberries, thyme leaves, cider vinegar and sweetened water; toss to coat. Cover and chill 20 minutes (or up to 1 hour), stirring occasionally.
Place arugula in a salad bowl; top with the strawberry mixture, toasted pistachios and cheese. Toss well. Drizzle with the balsamic vinegar and serve.
- 8 ounces mascarpone cheese
- 1 pound strawberries, top trimmed
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, grated
- Fresh mint leaves for garnish
- Optional toppings: mini chocolate chips, blueberries or nuts
In a medium-sized mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla and lemon zest.
Use a small paring knife to quarter the strawberries from the pointed end almost to the flat top. Don’t cut all the way through
Use a small spoon to fill the space between the strawberry quarters with the mascarpone mixture.
Sprinkle with toppings, if desired. Refrigerate until serving time.
Garnish with fresh mint leaves and serve cold.
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup cold butter
- 1 egg, lightly beaten
- ½ cup sour cream or plain yogurt
- 3 tablespoons milk
- 5 cups sliced fresh strawberries
- 3 tablespoons sugar
- Sweetened Whipped Cream, recipe below
Preheat oven to 400 degrees F. Grease an 8 x 1 1/2-inch round baking pan; set aside.
In a medium bowl combine the flour, 1/4 cup sugar, baking powder, salt and baking soda. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. In a small bowl stir together the egg, sour cream and milk. Add the egg mixture to the flour mixture all at once, stirring with a fork just until moistened.
Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Using a small metal spatula, loosen the sides of the cake.
Place a wire rack on top of the pan; place one hand on top of rack and the other hand under the pan and carefully invert the pan with the rack. Lift the pan off shortcake. Cool on wire rack.
Combine 4 cups of the sliced strawberries and the 3 tablespoons sugar and, using a potato masher, mash the berries slightly; set aside.
Cut the shortcake in half horizontally. Spoon the sweetened strawberry mixture and the whipped cream over the shortcake bottom. Replace the shortcake top.
Spread the remaining 1 cup sliced strawberries over the top of the cake.
Sweetened Whipped Cream
- 1 cup whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla
In a chilled bowl combine the whipping cream, sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form.