Mediterranean Delights
Mediterranean Layered Salad
Mediterranean Chicken grill
Crust Less Zucchini Quiche
Greek Blueberry Sponge Cake
Mediterranean Salad
INGREDIENTS
MEDITERRANEAN SALAD INGREDIENTS:
- 5 ouncessalad greens
- ½ cup chickpeas, rinsed and drained
- 1/4 of asmall red onion, peeled and thinly sliced
- 1/4 of anEnglish cucumber, thinly sliced
- 1/4 cupdiced roasted red peppers
- 1/4 cupcrumbled feta cheese
GREEK VINAIGRETTE INGREDIENTS:
- 3 tablespoonsolive oil
- 1 tablespoonred wine vinegar
- 1 teaspoonDijon mustard
- 1teaspoon dried oregano
- 1/2 teaspoonfine sea salt
- 1/4 teaspoonfreshly-cracked black pepper
- 1small clove garlic, or minced (or 1/2 teaspoon garlic powder)
INSTRUCTIONS
- To Make The Vinaigrette: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Taste and add additional sweetener if desired. Use immediately or refrigerate in a sealed container for up to 3 days.
- To Make The Salad: Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined. Serve immediately, topped with extra feta cheese and black pepper if desired.
Mediterranean grilled chicken
Yield: 2 servings
Marinate
¼ cup oil
1 tablespoon lemon juice
1 tablespoon parsley
½ teaspoons honey
2 tablespoon red wine vinegar
1 teaspoon oregano
¼ teaspoon salt
Pinch ground black pepper
¼ teaspoon red pepper flakes
2 pieces of chicken
White rice for serving
In a small bowl combine all ingredients and allow to marinate for 45 minutes or overnighting.
In a grill pan over medium high heat add chicken and cook 7 minutes before flipping and cooking for another 7 minutes on the other. If needs to be cooked longer, transfer to a sheet tray and finish in the oven.
In a small skillet, add marinade and cook until boiling. Allow to boil for 3 minutes then serve over chicken. Serve over rice
Crust less Zucchini Quiche
yield: 8 servings
1 teaspoon unsalted butter, softened
2 tablespoons extra-virgin olive oil
1 large tomato, sliced ¼ inch thick
2 tablespoons shallot, minced
2 small zucchini, sliced ¼ inch thick
½ cup mozzarella cheese, shredded
4 large eggs, beaten
¼ teaspoon double acting baking powder
½ cup whole milk
¼ cup all-purpose flour
¼ cup fresh plus 1 tablespoon parsley, chopped
3 tablespoons parmesan or Romano cheese, shredded or grated
1 teaspoon paprika or pimenton
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
Kosher salt for salting tomatoes
Preheat oven to 325 degrees
On a paper-lined rimmed baking sheet, lay tomatoes in a single layer and sprinkle with kosher salt. Let sit for 10 minutes, then blot with paper towel to remove salt and excess moisture. In a medium skillet, add olive oil and heat on medium until oil shimmers and loses most of its yellow color. Add zucchini rounds and sauté until tender. Add shallots and cook 2 minutes. Add paprika and continue to sauté until lightly browned and shallots become aromatic. Set aside to cool slightly. In a medium mixing bowl, combine eggs, milk, flour and baking powder and whisk to incorporate, removing any lumps. Lightly grease a 10 inch pie plate with softened butter. Pour ½ of egg mixture into bottom of prepared pie plate. Arrange tomatoes in a single layer nestled into custard mix. Evenly sprinkle ½ of mozzarella and parmesan cheese and gently stir into custard. Add contents of skillet, ¼ cup parsley, salt, pepper and remaining cheeses, folding gently to mix. Pour in remaining egg mixture and fold with silicone spatula until all of cheese and vegetables are covered. Lightly season with salt and pepper and transfer pie plate to a rimmed baking sheet. Bake at 325 for 1 hour, until quiche is firm in the center and rises into a sight mound. Remove from oven and place on wire rack to Set. Slice into 8 equal slices and serve on warmed plate. Garnish with 1 tablespoon chopped parsley.
Greek blueberry sponge cake
yield: 8
6 large eggs, separated
1 cup flour, sifted
¼ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
1 teaspoon real vanilla extract
2 tablespoon water
Zest of 2 lemons
1 pound blueberries
½ cup greek yogurt
¾ teaspoon cream of tartar
Preheat oven 350 degrees
Separate eggs and bring whites to room temperature.
In a small mixing bowl, sift together flour, baking powder, and salt. Set aside until needed.
Place egg yolks and ¾ cup of sugar in the bowl of a stand mixer fitted with whisk attachment. Whip until yolks are light in color and fluffy, then add vanilla water and zest. Set aside.
In the bowl of a stand mixer fitted with whisk attachment, whip egg whites until frothy, then add cream of tartar and remaining ¼ cup sugar and mix until medium peaks form.
Adding 1/3 At a time, fold dry ingredients into egg yolks, adding more only after previous addition is fully combined.
Fold in egg whites in quarters until combined but do not overmix. Mix greek yogurt and blue berries in then, Pour batter into a greased 10 inch cake pan and bake for 28-35 minutes, until pick inserted into center comes out clean.
Transfer cake from oven and invert cake onto a clean, parchment lined baking sheet and let cool completely before moving. This will keep cake from falling while cooling.
