Tag Archives: Mediterranean

Orange-Scented Mediterranean Shrimp Braise

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It’s been over 6 years since we made this lovely braise, and thought it high time to create it again. It’s from Molly Steven’s “All About Braising” cookbook, and we adjusted the recipe slightly.

“The shrimp get tossed in just a few minutes before serving, making the finished dish a real cornucopia of seafood and vegetables.”

Molly Stevens

The braising liquid for this dish consists of a colorful mix of tomatoes, garlic, onion, carrots, and celery that is brightened with the zests and juice of orange and lime. Also included are small potatoes turning it into a satisfying one-dish meal. 

*However, even though I halved or quartered the baby potatoes, they still were on the hard side after 45 minutes! We suggest either microwave, or steam the potatoes before adding them to the pan, or omit them altogether and serve over a bed of orzo. Both times we made this dish, we used a 28-ounce can of whole tomatoes instead of the smaller 14.5-ounce size; and that is reflected in the list of ingredients below.

Then there’s the age old controversy about leaving the olives pitted, which can be annoying when trying to eat civilly in the presence of company. But when you cook olives whole, it’s almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable, and the salt from the olive flavors the dish really wonderfully. Pits, or no pits, we’ll leave that dilemma up to you…

Orange-Scented Mediterranean Shrimp Braise

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 3 to 4 garlic cloves, thinly sliced
  • ½ cup finely chopped yellow onion (about ½ small onion)
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped
  • Coarse salt and freshly ground black pepper
  • ½ cup dry white wine or dry white vermouth
  • 2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾ inch)
  • 1 strip lime zest, removed with a vegetable peeler (about 2 inches by ½ inch)
  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice
  • One 28-oz. can whole peeled tomatoes, drained and chopped
  • Pinch of crushed red pepper flakes
  • ¼ cup chopped flat-leaf parsley
  • ¾ lb. small potatoes*, preferably fingerlings or white creamers (omit altogether and serve over orzo)
  • ¼ cup small green olives, such as Picholine, (pitted or not, that’s up to you)
  • 2 Tbsp. capers, rinsed and drained
  • ¾ lb. large shrimp (30 to 35 count per pound), peeled and deveined
  • 1 Tbsp. unsalted butter, cut into 4 pieces (optional)

Directions

  1. The aromatics and braising liquid: Heat the oil in a large deep lidded skillet (13-inch works well) over medium-high heat until shimmering. Add the onion, carrot, and celery. Season with salt and pepper, stir, and sauté until just beginning to soften, about 5 minutes. Add the garlic, sauté another minute more. Add the white wine, orange and lime zests, and orange and lime juices, and let the liquid simmer vigorously until reduced by half, 5 to 8 minutes. Stir in the tomatoes, crushed red pepper, and 2 tablespoons of the parsley. Return to a simmer.
  2. The braise: Turn the heat to very low, cover, and simmer gently for 5 minutes. Then add the potatoes, olives, and capers. Stir so the potatoes are evenly distributed, replace the cover, and continue to simmer until the potatoes are easily pierced with the tip of a knife, another 30 to 40 minutes.
  3. The finish: Add the shrimp, leave the pan uncovered, and adjust the heat so the liquid simmers gently. Simmer just until the shrimp are cooked through, 4 to 5 minutes. Stir in the remaining 2 tablespoons parsley, and taste. If the sauce tastes too acidic or too sharp, stir in the butter. The small bit of butter will soften the acidity nicely. Taste again for salt and pepper. Remove the zests if you like, and serve in shallow bowls.

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Recipe adapted from Molly Stevens “All About Braising”

Chicken Stew

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In this hearty chicken stew recipe, chicken thighs and fresh vegetables simmer in a rich tomato broth until the meat is fall-apart tender and the broth is jammy and flavorful. Italian-style seasonings like paprika, oregano, and coriander bring a delicious warming, aromatic quality. Made in just one pot, this easy recipe comes together in under an hour and freezes exceptionally well.

Sautéing the chicken and vegetables until golden, then gently simmering them with aromatic spices is a quick and easy way to build big flavor in under an hour. The original recipe did not cut up the chicken thighs, but rather left them whole. We decided cutting the poultry into about one-inch pieces made more sense.

In addition, we added a bay leaf and two red finger peppers (such as Thai or Fresno, seeded and chopped). This added minimal heat but contributed to the depth of flavor.

In this hearty chicken stew recipe, chicken thighs and fresh vegetables simmer in a rich tomato broth until the meat is fall-apart tender and the broth is jammy and flavorful. Italian-style seasonings bring a delicious warming, aromatic quality. Made in just one pot, this easy recipe comes together in about an hour and freezes exceptionally well.

Chicken Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. boneless skinless chicken thighs
  • Kosher salt
  • Black pepper
  • 2 Tbsp. extra virgin olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 potato, chopped
  • 2 red finger peppers such as Thai or Fresno, seeded and chopped
  • 1 tsp. paprika
  • 1 tsp. coriander
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 1 28 oz. can whole tomatoes
  • 2 cups chicken broth, peferrably homemade
  • 2 sprigs fresh thyme
  • 1 Tbsp. white wine vinegar
  • 1 cup chopped parsley leaves

Directions

  1. Pat the chicken dry and cut into about one-inch pieces. Season on one side with a good pinch of salt and pepper.
  2. In a Dutch oven or large pot over medium-high heat, heat the olive oil until shimmering. Add the chicken, starting with the seasoned side down. Sprinkle the top with salt and pepper, then cook until browned on the bottom, about 4 minutes. Flip and cook until golden on the second side, about 3 minutes more. Remove the chicken and set aside on a plate for now.
  3. With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, finger peppers, zucchini and potato. Season with the paprika, coriander, oregano, a pinch of salt and pepper and the bay leaf. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.
  4. Use a wooden spoon to break up the tomatoes, pushing down until they burst into chunks.
  5. Raise the heat to bring to a boil, then add the chicken back to the pot. Cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover the Dutch oven part-way. Let simmer until the stew has thickened and the chicken is nicely tender, 20 to 30 minutes.
  6. Turn the heat off and remove the thyme sprigs. Stir in the vinegar and fresh parsley and serve.

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Adapted the recipe from Suzy Karadsheh

Italian Sausage and Lentils with Fennel

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Our pantry is full of different grains and a variety of lentils, which are all part of a healthy diet. Lentils, like beans, soak up whatever flavor they are cooked with. Here, it is Italian chicken sausage and sweet fresh fennel with other aromatics like onions and garlic for a perfectly hearty lentil stew!

If you’re worried about the amount of fennel in the recipe, just know that the licorice-y taste of fresh fennel will mellow quite a bit once cooked, resulting in a slightly sweet flavor that is well balanced with the saltiness of the sausage.

Parboiling basically means partially cooked, so you’ll cook the lentils for about 10 minutes, they will start to become tender but will still have a firm bite (don’t worry, they will finish cooking later with the rest of the ingredients). Do NOT discard the lentil cooking water, you’ll need it for the stew.

The dish is easily customizable. Use whatever type of sausage you prefer and adjust the amount according to your preferences—we used a full pound of sausage. Add in more variety of veggies, such as mushroom and/or peas.

Italian Sausage and Lentils with Fennel

  • Servings: 4+
  • Difficulty: easy
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Ingredients

  • 1 cup green lentils, black lentils will work as well
  • Extra virgin olive oil
  • 8 oz. chicken or pork sausage, casings removed (about 2 to 3 sausages)
  • 1 fennel bulb large or 2 small, thinly sliced
  • 1 to 2 large cloves garlic, grated
  • 1 yellow onion, finely chopped
  • 1 carrot, grated
  • ½ tsp. fennel seeds
  • ½ cup chicken broth
  • 2 Tbsp. red wine vinegar

Directions

  1. In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
  2. In a large 12″ skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
  3. Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
    Alternatively, remove the sausage from the pan to a plate and cover, then add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar. Cook until the fennel is soft, about 8-10 minutes.
  4. Add the par-boiled lentils and the sausage (If they were removed) to the fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
  5. Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread.

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Recipe by Suzy Karadsheh

Spicy Roasted New Potatoes with Lemon and Herbs

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Middle Eastern batata harra inspired these lightly spicy roasted potatoes. Tradition may inform much of Sami Tamimi’s cooking, but it doesn’t constrain it. His willingness to play is a delicious undercurrent to his book “Falastin,” a collection of stories and updated classic Palestinian recipes he wrote with Tara Wigley. In fact, nearly every recipe includes a note titled “Playing around.”

“After a while we realized that traditional recipes take a bit of time to do. Second, they’re not so pretty to look at,” says Tamimi. Taking the two things together he, and cookbook partner Tara decided to do something that both stayed true to the country but also something people will be able to do within the demands of having two kids when they get off work.

Typically, fried or roasted potatoes are tossed with olive oil, chili flakes, garlic and one or more spices, though variations abound depending on the region and even family. In North Africa, they’re doused in harissa and are quite spicy, whereas in Egypt they go heavier on the garlic and warm spices, such as turmeric, and have only mild heat.

Tamimi’s approach, builds upon his mother’s recipe, and skews toward Gazan flavors, with fresh green chilies, fresh dill and cilantro, and crushed cumin and coriander seeds that add both texture and flavor. The crushed spices are bloomed with garlic in hot oil, similar to an Indian tarka, then cooked briefly with the chilies and cherry tomatoes. The seasoned mixture is combined with the potatoes and roasted together, then tossed with the herbs and lemon zest and juice. “If you look at the ingredient list, you say, ‘Oh, it’s so simple,’ but the end result is so surprising,” he says.

Combining the fresh and roasted ingredients yields a brighter, bolder take on roasted potatoes. But Milk Street found it difficult to get the desired crispy, browned texture, so the tomatoes were eliminated and the oven temperature raised to 475°F. Trouble was, the higher heat risked burning the spices.

The fix was to first partially roast the potatoes with just oil, salt and pepper. Then combine more oil with the seasonings and let the flavors meld for a bit. When the potatoes are about two-thirds cooked, toss them with the flavored oil and return to the oven until golden brown and creamy. Fresh cilantro and lemon zest give the bright, balanced and crispy potatoes you want on your plate.

Don’t forget to oil the baking sheet with cooking spray to ensure the potatoes won’t stick to the surface.

Spicy Roasted New Potatoes with Lemon and Herbs

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3 lbs. medium Yukon gold potatoes, unpeeled, quartered lengthwise then cut crosswise into 1-inch chunks. (Since our new potatoes were small, we just cut them in half.)
  • 3 Tbsp., plus ¼ cup extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 3-4 Fresno or jalapeño chilies, stemmed, halved lengthwise, seeded and thinly sliced crosswise
  • 8 medium garlic cloves, thinly sliced
  • 2 Tbsp. cumin seeds, crushed
  • 1 Tbsp. ground coriander
  • 2 Tbsp. grated lemon zest, plus lemon wedges to serve
  • ¼ cup finely chopped fresh cilantro

Directions

  1. Heat the oven to 475°F with a rack in the middle position.
  2. Mist a rimmed baking sheet with cooking spray and line with parchment paper. In a large bowl, toss the potatoes with 3 tablespoons oil and 1 teaspoon salt. Transfer to the prepared baking sheet, arranging the pieces cut side down in a single layer; reserve the bowl. Roast until light golden brown and a skewer inserted into the potatoes meets just a little resistance, about 20 minutes.
  3. Meanwhile, in the reserved bowl, stir together the remaining ¼ cup oil, the chilies, garlic, cumin and coriander.
  4. When the potatoes are almost tender, use a wide metal spatula to transfer them to the reserved bowl; leave the oven on. Gently toss the potatoes until well combined with the seasonings, then scrape the mixture back onto the baking sheet and distribute in an even layer.
  5. Roast until the garlic is light golden brown and a skewer inserted into the potatoes meets no resistance, another 10 to 15 minutes. Cool for about 5 minutes.
  6. Sprinkle the lemon zest and cilantro over the potatoes, then toss. Transfer to a serving dish. Serve with lemon wedges.

http://www.lynnandruss.com

Recipe by Sami Tamimi for Milk Street

Mediterranean Chickpea Salad

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This salad was a suggested side dish for a wonderful Baked Cod with Lemon and Garlic entrée we recently made, and what a perfect pairing it was!

This chickpea salad hits all the right notes—crunchy, briny, salty, tangy, and a little bit sweet from the bell pepper (which we used a whole, as opposed to just a half of). Think of it as a “kitchen sink” type of salad, because you can really throw in a variety of produce that’s hanging out in your fridge—grated carrots, chopped zucchini, different herbs.

And go ahead and roughly chop the celery leaves and toss them into the salad, too; they add a sharper celery flavor and another layer of texture. It makes a great side dish for grilled chicken or fish, but you can indulge straight as a light yet filling meal, too.

Mediterranean Chickpea Salad

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 2 cans chickpeas, (15.5-oz.) drained and rinsed
  • 4 stalks celery, cut into a small dice
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 1/2 red onion, cut into a small dice
  • 1 red bell pepper, cut into a small dice
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 1/2 tsp. cumin
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper

Directions

In a large bowl, combine the chickpeas, celery, parsley, onion, red pepper, and olives. Combine cumin, olive oil, and lemon juice, mix well, and season to taste with salt and pepper. Toss with salad ingredients and serve.

http://www.lynnandruss.com

Adapted from a recipe by Maggie Shi for The Mediterranean Dish

Butter-Basted Spiced Cod with Polenta

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Our Monday dinner menu often includes a fish dish or something vegetarian. So Fine Cooking’s “Make It Tonight” Series came through again with this Butter-Basted Spiced Cod with Polenta by Ronne Day. Yes, we’ve made it before, but that was years ago and we were ready for a rehash.

As mentioned in an earlier post, baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a yummy North African paste made of ground dried chile peppers, garlic, olive oil, and spices. Harissa comes in mild or spicy. Other uses for the condiment include stirring into couscous, stews, soups and pastas. You’ll find it packaged in cans, tubes and jars at well-stocked grocery stores and specialty markets.

We cut back on the amount of cod to one pound, enough for two 6-ounce fillets; although we used the full amounts of the remaining ingredients. A refreshing orange, fennel and red pepper salad with mint and lemon completed our meal.

Butter-Basted Spiced Cod with Polenta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1-1/2 tsp. crushed whole coriander seeds or ground coriander
  • 2 medium lemons, 1 finely grated to yield 1/2 tsp. zest and squeezed for 2 Tbsp. juice, the other cut into wedges
  • Kosher salt
  • 1 cup cornmeal
  • 3 oz. (6 Tbs.) unsalted butter
  • 4 6-oz. pieces cod loin
  • Freshly ground black pepper
  • 2 Tbsp. harissa paste
  • 2 tsp. coarsely chopped cilantro or parsley

Directions

  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Heat a 3-quart saucepan over medium heat. Add the coriander and stir until fragrant, about 30 seconds.
  3. Add 3 cups of water, the lemon zest, and 1 tsp. salt; turn the heat up to medium high.
  4. Whisk in the cornmeal and cook, stirring often, until thick and creamy, about 20 minutes. (If the polenta gets too thick, loosen with a little hot water.)
  5. Meanwhile, melt the butter in a small saucepan. Season the fish lightly with salt and pepper and arrange in a 9×13 baking dish with space between each piece.
  6. Remove the butter from the heat, stir in the harissa and lemon juice, and pour it over the fish.
  7. Bake, basting every 5 minutes or so, until cooked through (the fish will flake easily), about 15 minutes. If necessary, cover with foil to keep warm.
  8. Divide the polenta among 4 shallow bowls or plates. Top with the fish and spoon the butter over the fish.
  9. Top with the cilantro or parsley and serve with the lemon wedges.

http://www.lynnandruss.com

Original recipe from Fine Cooking

Cod with Pancetta, Artichokes and Olives

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Looking to introduce more seafood dishes into your evening repertoire of family meals? This lovely recipe is easy, is ready in just over a half hour, and contains heart-healthy ingredients.

We served ours over polenta and it was delicious! Our pancetta weighed in at closer to 4 ounces, and we used it all. Are there meatless substitutions for pancetta? Yes, you can try marinated tofu, mushrooms, smoked paprika, olives (already in the dish), and parmesan cheese to substitute for pancetta.

Cod with Pancetta, Artichokes and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. pieces fresh cod loin fillet
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 oz. pancetta, cut into 1/4-inch dice (about 1/4 cup)
  • 1 medium yellow onion, cut into 1/4-inch dice
  • 1 tsp. fresh thyme leaves
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 15-oz. can diced fire-roasted tomatoes in juice
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup large pitted green olives, such as Castelvetrano, halved

Directions

  1. Pat the cod dry and season with salt and pepper.
  2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta and cook, stirring, until crisp and golden, 2 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat behind in the pan.
  3. Add the fish to the skillet and cook until slightly golden, about 3 minutes. Flip and transfer to a plate, seared side up. Add the onion, thyme, and pepper flakes to the skillet; cook, stirring, until the onion is soft, about 4 minutes.
  4. Add the wine and cook until the pan is almost dry, about 1 minute. Add the tomatoes and their juice, artichokes, and olives. Simmer, stirring occasionally, to meld the flavors, about 2 minutes.
  5. Lower the heat to medium and nestle the fish into the sauce, keeping the seared side exposed. Cover and cook until the fish is opaque and just cooked through, about 3 minutes.
  6. Sprinkle with the pancetta, divide among rimmed plates or wide, shallow bowls, and serve.

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Original recipe from Fine Cooking

Mediterranean Shrimp with Bell Peppers

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Are you a shrimp fan? Then you’ll love this quick and easy shrimp recipe, prepared Mediterranean-style—so it is also healthy. Garlic shrimp cooked in a light white wine and olive oil sauce with red onion, bell peppers, tomatoes, and some tasty spices. What’s not to like?

The original recipe used only a half each of the red onion and yellow and green bell peppers, plus only a cup of the canned diced tomato. We used the full amount of each one which enlarged the serving size and pumped up the healthy nutrients. All changes are noted in the ingredients list below.

Another change we made was using our homemade shellfish stock in place of the chicken broth. Again, more flavor, plus it keeps the dish meatless. Serve over rice as we did, or select a pasta or another favorite favorite grain.

Mediterranean Shrimp with Bell Peppers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 ¼ lb. large shrimp or prawns, peeled and deveined
  • 1 Tbsp. all-purpose flour
  • 1 to 2 tsp. smoked Spanish paprika
  • ½ tsp. each salt and pepper
  • ½ tsp. ground coriander
  • ¼ tsp. cayenne
  • ¼ tsp. sugar
  • 1 Tbsp. butter (ghee clarified butter is preferable)
  • 3 Tbsp. Extra virgin olive oil
  • 1 red onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 green bell pepper and 1 yellow bell pepper, cored and sliced
  • 1 14.5 oz. can diced tomato
  • ⅓ cup shrimp or vegetable broth
  • 2 Tbsp. dry white wine
  • 2 Tbsp. fresh lemon juice
  • ⅓ cup chopped parsley leaves

Directions

  1. Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper,  coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
  2. In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the red onion and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.)
  3. Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
  4. Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange. 
  5. Finally, stir in the chopped fresh parsley and serve.

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Adapted from a recipe by Suzy Karadsheh

Homemade Veggie Soup

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This easy homemade vegetable soup is a textbook Mediterranean diet recipe and a delicious way to amp up your veggie intake. It’s loaded with zucchini, carrots, mushrooms, chickpeas and fresh herbs. It’s cozy, comforting, vegan and gluten-free, but trust me, meat eaters will love this vegetable soup as much as veggie lovers do. Take it from us!

This soup recipe is an amped up version of healthy vegetable soup with a host of nourishing ingredients like garlic, onions, whole tomatoes, zucchini, mushrooms, carrots, potatoes and chickpeas. Fresh herbs, lime juice, and a good dash of warm spices (turmeric, coriander, and paprika) give this soup a Mediterranean twist.

This soup recipe is similar to Italian minestrone soup, minus the pasta. Remember that virtually all vegetables will work in an everyday vegetable soup recipe like this one. Homemade vegetable soup is a great way to use up what veggies you have on hand, so feel free to substitute.

Homemade Veggie Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • Extra Virgin Olive oil
  • 8 oz. sliced baby bella mushrooms
  • 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
  • 1 medium-size yellow or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled, chopped
  • 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
  • 2 golden potatoes, peeled, small diced
  • 1 tsp. ground coriander
  • ½ tsp. turmeric powder
  • ½ tsp. sweet paprika
  • Salt and pepper
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 28-oz. + 1 14-oz. can whole peeled tomatoes, crushed by hand in large bowl
  • 2 bay leaves
  • ½ tsp. dry thyme
  • 6 cups vegetable broth (or chicken broth)
  • Zest of 1 lime
  • Juice of 1 lime
  • ⅓ cup toasted pine nuts, optional

Directions

  1. Sauté Mushrooms: In a large pot heat 1 tablespoon olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
  2. Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
  3. Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
  4. Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
  5. Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
  6. The finish: Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Citrus Rosemary Chicken

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Citrusy roast chicken with mashed potatoes and gravy are my go-to comfort food, especially on a cool Sunday afternoon. The meal conjures up fond memories from my formative years growing up in Michigan. According to chef/author Suzy Karadsheh, this simple twist on roast chicken makes a dish that is at once crisp and succulent, with the perfect balance of savory, tangy, and warm flavors! Delicious and impressive with a modicum of work involved. You had me at “roast chicken.”

I say bring it on with crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. It is preferable to use split chicken or chicken pieces of similar size for even cooking. We used a whole chicken split in half for this recipe, but you can also use chicken breast or thighs, and you may have to adjust the cooking time accordingly.

As wine pairings go, many people choose white wine to serve next to chicken dinners. But roast chicken is one of those rustic meals that pairs incredibly well with certain red wines, such as Pinot Noir. The beautiful red fruit notes in Pinot compliment the rosemary and citrus flavors in the chicken without overwhelming the palate. And the smooth, lengthy finish is just perfection! To elevate the flavor even more, Suzy also uses some of the wine in the chicken marinade. 

The citrus marinade in this recipe is made of a combination of wine, orange juice, lime juice, olive oil, tomato paste for color and umami, and fresh garlic, onions, rosemary, and other Mediterranean spices. The key to great flavor here is to allow the chicken a good 1 to 2 hours in the marinade (refrigerated), and make sure to lift up the chicken skin to spoon some of the garlicky, citrus marinade underneath.

When the chicken was done, we plated it and the onions on a platter covered with foil. The remaining juices were added with a quart of homemade chicken stock to a pot; then thickened with a corn starch slurry when the liquids began to boil. To complete the meal, we made Roasted Brussels Sprouts with Orange-Butter Sauce and garlicky mashed potatoes with gravy.

Please note: Since the pan will go under the broiler at the end, make sure to use a broiler-proof pan such as enameled cast iron.

Citrus Rosemary Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 whole chicken (about 3 ½ lbs.), split in half through the backbone
  • Kosher salt
  • 1 cup Pinot Noir
  • 1 orange zested and juiced plus 1 sliced orange
  • 1 lime juiced, plus 1 sliced lime
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 yellow onion halved and sliced
  • 1 Tbsp. honey

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
  2. Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
  3. Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two (for best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking).
  4. Preheat the oven to 425° F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender, with an internal temperature of the breast meat at 165°.
  6. In a small bowl, mix together the honey with 1 tablespoon of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat. Move chicken and onions to platter. Garnish with slices of fresh orange, wedges of lime and fresh herbs. Allow chicken 10 minutes to rest before slicing and serving.
  9. If desired, while the chicken rests, bring 1 quart of chicken stock and the pan juices to a boil, then add a cornstarch slurry to thicken the gravy.

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Adapted from a recipe by Suzy Karadsheh for The Mediterranean Dish

Tomato Salad with Tuna, Capers, and Black Olives

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Local tomatoes are king this time of year so we try to use them in a variety of ways almost everyday during the season. Here’s a simple summer tomato salad recipe that makes the most of—and uses up—some of the tomato bounty from your garden or local farm market.

America’s Test Kitchen (ATK) discovered that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. Another discovery was there’s no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.

The amounts of the ingredients are subjective to your own preferences. If you prefer tuna packed in oil, go ahead and use it; in fact, save the drained oil from the tuna and use it instead of, or with, the remaining olive oil. No blanching or cooking needed here!

The olives, red onions and capers are boldly flavored Mediterranean standbys, typically a healthy diet to follow. It’s a great option to bring on a picnic or to enjoy lunch at your community pool.

While we are on the subject of great tomato recipes, I have to give a shout out to the Heirloom Tomato Tart (shown above) that I blogged about 4 years ago. If you are also interested in that recipe just click on the link. The tomato salad recipe is below.

Tomato Salad with Tuna, Capers, and Black Olives

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. vine-ripened tomatoes
  • ½ tsp. table salt
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice from 1 lemon
  • 3 Tbsp. capers, chopped
  • 12 large black olives, such as Kalamata or other brine-cured variety, pitted and chopped
  • ¼ cup red onion, chopped fine
  • 2 Tbsp. chopped fresh parsley leaves
  • Ground black pepper
  • 1 6-oz. can solid white tuna in water, or oil-packed if preferred

Directions

  1. Core and halve tomatoes, then cut each half into 1/2″ thick wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
  2. Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
  3. Crumble tuna over tomatoes; toss to combine. Adjust seasonings and serve immediately.

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Baked Salmon with Vegetables and Feta

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This one-pan dinner is ready in no time, and you’ll love the bold Greek vibes in this dish. A perfect weeknight meal, this easy, “fancy” salmon recipe with vegetables and feta is brimming with healthy ingredients and enlivened Mediterranean flavors.

A couple of suggestions so that your salmon won’t dry out. Bring the fish closer to room temperature before baking. About 15 minutes before you start cooking, set the salmon on the counter to get it as close to room temperature as possible. Allowing the salmon fillets to return to room temperature helps them cook more evenly.

And, cover with foil to bake. Covering the pan with foil will trap the moisture and help cook the fish so that it is perfectly tender, moist, and flaky. Here, you’ll also par-cook the vegetables briefly before adding the salmon in.

The original recipe indicated to first cook the vegetables for 5-10 minutes before adding the salmon. We did not feel they were ready at that point and cooked them an additional 5 minutes, totaling 15 altogether. Since our fish was one slab, we let it sit out for 30 minutes to come to room temperature. Plus, due to the size and thickness, it took double the time at 20 minutes to cook to medium, 130°F after adding it atop the vegetables, covered with foil.

So we had to bide our time a little longer, but it was sooo worth the wait!

Baked Salmon with Vegetables and Feta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. dried oregano
  • 1 tsp. sumac
  • 1 tsp. cumin
  • 1 cup cherry tomatoes
  • 1 bell pepper, any color, cored and sliced into thin sticks
  • 5 oz. cremini mushrooms, trimmed and halved
  • 4 to 5 large garlic cloves, peeled
  • 5 to 6 oz. feta cheese block, cut into large chunks
  • 6 to 7 sprigs of fresh thyme
  • Kosher salt and black pepper
  • Extra virgin olive oil
  • 4 6-oz. portions salmon fillet
  • 1 to 2 large lemons, halved, for serving

Directions

  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. In a small bowl, combine the oregano, sumac, and cumin.
  3. In a baking dish or sheet-pan, arrange the tomatoes, mushrooms, bell peppers, and 4 to 5 whole garlic cloves. Nestle the chunks of feta in between. Sprinkle with 1 ½ teaspoons of the spice mixture and a good pinch of kosher salt and black pepper. Add a few sprigs of fresh thyme. Drizzle with 1 to 2 tablespoon olive oil.
  4. Place the sheet pan in the heated oven on the center rack. Bake for 15 minutes until the veggies start to soften.
  5. Meanwhile, pat the fish dry and season on both sides with kosher salt and black pepper and the remainder of the spice mixture.
  6. Carefully remove the sheet pan/baking dish from the oven and add the fish in with the veggies and feta.
  7. Cover the sheet pan/baking dish with foil and return to the center rack of the heated oven. Cook for about 10 minutes or until the fish is cooked through and flakes easily. (As one thick slab, ours took 20 minutes to reach the preferred 130°F.)
  8. Remove from the oven and immediately squeeze lemon juice onto the fish.

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Adapted from a recipe from Suzy Karadheh

Orzo with Shrimp: Two Recipes

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Does a Mediterranean diet appeal to you? Then these two recipes might be worth a try. The first from Cook’s Country, Orzo with Shrimp, Feta and Lemon dish will grab your attention. Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

To keep this meatless, use seafood/shellfish stock as opposed to chicken broth. Also, if the broth you use is on the bland side, use 4 cups of the stock and omit the water. If, like our homemade shellfish stock, it is intense, dilute it with two cups of water.

Adjust the amounts of olives and feta to suit your own preferences. One version of the recipe indicated only a half cup of Kalamatas and only 2 ounces of feta, while the list below indicates double of each.

Because we cooked our meal in a 10-inch-wide nonstick pan, the shrimp took an extra two minutes to become opaque. Keep that in mind if using less than a 12-inch skillet.

Orzo with Shrimp, Feta and Lemon

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. grated lemon zest, plus 1 Tbsp. juice
  • Salt and pepper
  • 1 ½ lbs. extra-large shrimp (21 to 25 per pound), peeled and deveined
  • 2 Tbsp. extra-virgin olive oil, plus extra for drizzling
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 2 cups orzo
  • 2 cups seafood (or chicken) broth
  • 2 cups water
  • 1 cup pitted Kalamata olives, chopped coarse
  • 4 oz. feta cheese, crumbled (1 cup)
  • Fresh parsley, for garnish

Directions

  1. Mix lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes.
  3. Stir in garlic and cook until fragrant, about 30 seconds.
  4. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes.
  5. Add broth and water, bring to boil, and cook, uncovered, until orzo is al dente, about 6 minutes.
  6. Stir in olives, 1/2 cup feta, and lemon juice. Season with salt and pepper to taste.
  7. Reduce heat to medium-low, nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes.
  8. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Serve.

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The second recipe, Baked Shrimp and Orzo with Feta and Tomatoes, is another Mediterranean-inspired shrimp dish similar to the Orzo with Shrimp, Feta and Lemon above, however this version gets started on the cooktop and then baked in the oven. It only calls for 1 pound of shrimp but we had 1 1⁄2 pounds and decided to use it all. The 12-inch skillet was brimming full. Our other change was incorporating homemade shellfish stock for the chicken broth.

To build in plenty of Mediterranean flavor, start by sautéing chopped onion and red bell pepper, to soften them before adding in minced garlic and oregano. To guarantee perfectly cooked shrimp and pasta, sauté the orzo in the aromatics to unlock its toasty notes. The crumbled saffron threads, though not traditional, introduce a sunny hue and warm, complex flavor.

Chicken (or shellfish) broth and the drained juice from a can of diced tomatoes are then stirred in; as the orzo cooks to al dente, its releases starch (similar to a risotto) creating a sauce with a subtly creamy texture. To prevent the shrimp from overcooking, stir them right into the orzo, along with the reserved tomatoes and frozen peas, and transfer the skillet to the oven to cook through gently. A sprinkling of feta before baking reinforces the dish’s Greek flavors and promises an appealing browned, cheesy crust.

Make sure that the orzo is al dente, or slightly firm to the bite; otherwise it may overcook in the oven. If using smaller or larger shrimp, the cooking times may vary accordingly. You can leave the shrimp tails on, if desired. The small amount of saffron makes a big difference to the flavor and look of the dish, so be sure to include it. You will need a 12-inch oven-safe nonstick skillet for this recipe.

Baked Shrimp and Orzo with Feta and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
  • Salt and pepper
  • 1 Tbsp. extra-virgin olive oil
  • 1 red onion, chopped fine
  • 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 4 garlic cloves, minced
  • 2 tsp. minced fresh oregano or ½ teaspoon dried
  • 2 cups (12 oz.) orzo
  • Pinch saffron threads, crumbled
  • 3 cups chicken or shellfish broth
  • 1 (14.5-oz.) can diced tomatoes, drained with juice reserved
  • ½ cup frozen peas
  • 3 oz. feta cheese, crumbled (¾ cup)
  • 2 scallions, sliced thin
  • Lemon wedges

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat shrimp dry with paper towels and season with salt and pepper; cover and refrigerate until needed.
  2. Heat oil in 12-inch oven-safe nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in orzo and saffron and cook, stirring often, until orzo is lightly browned, about 4 minutes.
  3. Stir in broth and reserved tomato juice, bring to simmer, and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes.
  4. Stir in shrimp, tomatoes, and peas, then sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are cooked through and feta is lightly browned, about 20 minutes.
  5. Remove skillet from oven (skillet handle will be hot). Sprinkle scallions over top and serve with lemon wedges.

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Adapted from a recipe from More Mediterranean by America’s Test Kitchen

Saffron Bulgur with Fennel and Turkey Sausage

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This bright, bold, hearty bulgur dish radiates hues of golden saffron. Turkey sausage lends deep savor and dinnertime heft to the floral bulgur, and is given the golden treatment with a saffron-infused pomegranate vinaigrette.

And if that isn’t enough, efflorescent caramelized fennel deepens the savory notes, and dried apricots add contrasting texture and pleasant sweetness. Topping it all is Manchego cheese which provides divergent sharpness and saltiness. I errantly shredded the cheese instead of shaving it, but the flavor was still the same.

Very good, and very filling!

Saffron Bulgur with Fennel and Turkey Sausage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1⁄2 cups medium-grind bulgur (do not use cracked wheat)
  • 1⁄4 tsp. table salt, divided, plus more for cooking the bulgur
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 lb. Italian Turkey sausage
  • 2 fennel bulbs, 1⁄4 cup fronds, minced, stalks discarded, bulbs halved, cored and sliced 1⁄4 inch thick
  • 1⁄2 cup dried apricots, chopped
  • 1⁄2 tsp. pepper, divided
  • 1⁄4 tsp. saffron threads, crumbled
  • 2 Tbsp. pomegranate molasses
  • 1 tsp. grated lemon zest
  • 2 oz. Manchego cheese, shaved

Directions

  1. Bring 4 quarts water to a boil in a large pot. Stir in bulgur and 1 teaspoon salt and cook until tender, about 5 minutes. Drain well and set aside.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Add sausage and cook until browned on all sides and registers 160°, 6 to 8 minutes. Transfer to a cutting board, cover with foil and let rest. Slice sausage 1/2-inch thick on the diagonal just before serving.
  3. Pour off all but 2 teaspoons fat from skillet (or add oil to equal 2 teaspoons). Add sliced fennel, apricots, 1⁄2 cup water, 1⁄8 teaspoon salt, and 1⁄4 teaspoon pepper, cover, and cook over medium heat for 1 minute.
  4. Uncover and continue to cook, stirring occasionally, until fennel is spotty brown, 2 to 4 minutes; set aside until ready to serve. (This step took 8 minutes for the fennel to start browning.)
  5. Combine saffron with 2 teaspoons water in a large bowl and let sit for 5 minutes. Whisk in remaining 2 tablespoons oil, 1⁄8 teaspoon salt, 114 teaspoon pepper, pomegranate molasses and lemon zest, then stir in bulgur to coat.
  6. Season with salt and pepper to taste. Divide among individual bowls, then top with fennel mixture and sausage slices. Sprinkle with fennel fronds and Manchego cheese shavings. Serve.

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Recipe from “More Mediterranean” by America’s Test Kitchen

Mediterranean Shrimp and Scallop Soup

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In just over an hours time, you can enjoy this lovely, nutrient-packed Mediterranean soup. We substituted 8 ounces of cod for a half pound of the shrimp, giving us a trio of seafood. Typically, we would use our own homemade shellfish stock, but since we were plum out, we incorporated a mix of bottled clam juice and boxed seafood broth.

First, you’ll give the scallops a quick sear in a hot pan. Next, you’ll sear your shrimp in the same pan for about 2 minutes, you want to see some pink but don’t worry about fully cooking it yet. Remember, you will be adding the seafood to the hot soup later, so don’t overcook the shrimp. In addition to the aromatics and fresh herbs, fresh lemon juice is the perfect finishing touch.

The original recipe indicated that it would take 35 minutes from prep through to finished soup. Unless you are a samurai chef, it’s not possible. It took me at least 35 minutes just to do the prep alone. Plus, more time was needed for the liquid to return to a boil in a couple of instances. So plan on a minimum of about 70 minutes.

We served ours with toasted garlic bread nuggets and a side salad.

Mediterranean Shrimp and Scallop Soup

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 8 oz. sea scallops
  • Salt and black pepper
  • Extra virgin olive oil
  • 1 lb. shrimp, peeled and deveined, cut in 3 pieces each
  • 8 oz. cod, cut into 1-inch chunks
  • 1 green bell pepper, cored, chopped
  • 1 red or yellow bell pepper, cored, chopped
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, peeled, minced
  • 3 Tbsp. tomato paste
  • 1 Tbsp. dried oregano, divided
  • 3 8-oz. bottles clam juice
  • 1 qt. seafood broth
  • 2 15-oz cans diced tomato
  • 1 cup orzo pasta
  • 6 oz. baby spinach
  • 1 cup chopped fresh parsley leaves
  • 1 cup chopped fresh dill, stems removed
  • 1 lemon, juice of
  • Crushed red pepper flakes, optional

Directions

  1. If using scallops, pat them dry and season with salt and pepper.
  2. In a cast iron skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Gently add the sea scallops. Sear for about 1 ½ minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Quarter each scallop and transfer to a dish and set aside for now.
  3. To the same cast iron skillet, add a little more extra virgin olive oil if needed. Again heat over medium-high until shimmering but not smoking. Add the shrimp; sear for about 2 minutes on both sides. You want to see some pink, but don’t worry about fully cooking it (you will finish cooking it in the soup.) Remove from the heat and sprinkle a generous pinch of dried oregano.
  4. In a medium heavy cooking pot, heat 1 tablespoon extra virgin olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
  5. Add the seafood broth and clam juice and bring to a boil. Add the diced tomatoes. Cook on medium-high for 3-5 more minutes.
  6. When the liquid returns to a boil, add the orzo pasta. Turn heat down to medium and cook for 8 minutes until orzo is tender. Add the cod about 4 minutes after you stir in the orzo.
  7. Stir in the baby spinach, parsley, dill, and lemon juice.
  8. Finally, stir in the scallops and shrimp to warm through (about 1 to 2 minutes.) Taste and adjust seasoning to your liking. Add crushed red pepper flakes for some heat, if you like. Serve with your favorite crusty bread.

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Adapted from a recipe by Suzy Karadsheh