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Healthy Mediterranean Cooking at Home

Tag Archives: seasonal recipes for June

Grilled Italian Sausage

Grill the sausage over indirect heat and the potato packets over direct heat. This meal saves lots of cleaning up in the kitchen.

Ingredients

1 ½ lbs Italian Sausage
Olive oil

Directions

Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil.

Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture.

Leftover sausage can be used in several ways. Add it to a pasta dish or omelet. It can be chopped and used in a stuffing for summer squash. And, it makes a great sandwich with some sautéed peppers and onions.

Potatoes, Bell Peppers and Onions

5-6 servings

Ingredients

4 medium red potatoes, cut into wedges, boiled until partially cooked
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine all the ingredients.

Place the mixture on a piece of heavy-duty foil (about 18 inches square).

Fold the foil around the potato mixture and crimp the edges to seal.

Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes.

Baby Spinach Salad with Sherry Vinaigrette

Serves: 6

Ingredients

Vinaigrette

2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
Salt and pepper to taste

Salad

1 pound baby spinach, washed and stems removed
3 hard-boiled eggs
3 baby beets. cooked
1/2 toasted chopped pecans
Half a red onion, sliced thin
1/2 cup crumbled blue cheese

Directions

Make the vinaigrette:

Heat the olive oil in a small sauté pan over medium heat. Cook the shallot until tender, about 5 minutes.

Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper.

Cool to room temperature.

In a salad bowl, place the baby spinach on the bottom. top with red onion, sliced egg and sliced beets.

Sprinkle pecans and blue cheese on top. Drizzle the vinaigrette over all and toss just before serving.

 

 

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