Mediterranean Delights!

 Mediterranean Layered Salad

Mediterranean Grilled Chicken

Yellow Rice

Baklava

Mediterranean Salad

INGREDIENTS

MEDITERRANEAN SALAD INGREDIENTS:

• 5 ounces salad 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

1. 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.
2. 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

2 tablespoon lemon juice

1 tablespoon parsley

½ teaspoons honey

½ teaspoon paprika

2 tablespoons red wine vinegar

1 teaspoon oregano  

¼ teaspoon salt

Pinch ground black pepper  

¼ teaspoon red pepper flakes

2 pieces of chicken

  In a small bowl or ziplock bag 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.

Serve over rice

Yellow Rice

Serves 2

2 Cups Long Grain Rice

4 Cups Water

2 Cloves garlic, minced

1 Tablespoon Tumeric

1 Teaspoon Kosher Salt

1 Bay Leaf

1. Put all ingredients into a heavy-bottomed pot, stir well and bring to boil over medium- high heat.
2. Reduce heat to a simmer, cover and cook over low heat until rice has absorbed the water, about 15 to 20 minutes. Remove from heat and let sit, covered for 5 minutes.
3. Discard bay leaf and serve

Baklava

  Yield: 8 servings

8 oz phyllo dough (1/2 package)

½ pound walnuts, toasted and chopped

½ cup butter, melted

½ teaspoon ground cinnamon

½ cup water

½ cup granulated sugar

½ teaspoon real vanilla extract

¼ cup honey

Fresh mint sprigs for garnish

Preheat oven to 350 degrees

Working in a 9X13 inch Pyrex baking dish, lay 2 sheets of phyllo dough. Brush entire top sheet with melted butter, sprinkle with a generous layer of walnuts then overlay with another 2 sheets. Repeat this process at least 4-5 times until you have 8-10 sheets of dough.

  Bake for 45-50 minutes, until pastry is deep golden brown.

  While pasty and nuts are baking, bring sugar and water to a boil in a medium skillet. Lower heat and add cinnamon, vanilla and honey, simmering for 15-20 minutes. Remove baking pan from oven and immediately spoon with syrup. Cut into desired shape and serve while warm. Garnish with fresh mint.