#mediterranean diet
The sole mission going to the grocery store this past Saturday afternoon was to gather as many Greek and/or Mediterranean staples as fast as I could before being lured into purchasing all the specialty items that are all too appealing to a shopper whose stomach started rumbling 30 seconds after she left for the market.
I managed to escape with minimal damage to my bank account. I consider my $15 Malbec an investment in my wine education - with it’s origin of a stony terroir and proclamations of deep cherry and black currant…
I got all the things I needed to eat Greek for about five days, or maybe a week if I water down the tzatziki a little lot.
To prep for the week, I chopped up cucumber, cherry tomatoes, and red onion, added a small squeeze of lemon juice, tossed and refrigerated to use for Greek salads.
Central market has an excellent array of Mediterranean side dishes in its to-go section, so surely I could replicate at least one of those with ease. Couscous with spinach and feta. Cook couscous, add spinach while warm, toss in some feta while cool. Refrigerate. Meh.
What did turn out fabulously was the tzatziki sauce, with a little help from Ina Garten.
1 container Fage plain nonfat Greek yogurt + ½ cucumber, grated + juice from ½ lemon
Cut cucumber in half, then cut lengthwise to scoop out the seeds. Grate one half, wrap in paper towel, and gently squeeze out excess water. Mix all ingredients in a bowl, cover, and refrigerate to allow the flavors to come together.
What I love about the Mediterranean diet, other than getting to play up my nostalgia for days spent traveling through southern Italy and Greece, is that I am always satisfied. Plenty of lean meats, fresh fruit and vegetables, protein-packed Greek yogurt. This is most likely a base description, but I’m happy, my wine glass is happy, my kitchen is happy, and due to my habit of playing Italian opera loudly when I cook, my neighbors most likely are not too happy.
this is what Saturday nights are made of when I am alone in my apartment
…
Argentinian wine + Italian music + Greek food
“The Deep Blue Chickpea” — A stop-motion short film, brought to you by Passion for Pasta.
Pasta and chickpeas (a type of pulse) both have low carbon footprints, because they are plant-based foods that require fewer resources to grow, produce and process than meat-based foods. And, as luck would have it, they happen to taste great together, too.
So, what better meal to eat on Earth Day than a delicious, environmentally friendly dish of gemelli pasta with spicy chickpeas, rosemary and fresh cherry tomatoes?
Frying Italian parsley and garlic in olive oil is common cooking method in the Emilia-Romagna region of Italy and it invigorates your pasta sauce with an additional layer of unexpected flavor.
Spaghetti with Shrimp Ragout
Ingredients
1 box Barilla Spaghetti
4 tbs extra-virgin olive oil
1 clove, minced garlic
3 tbs parsley, chopped
1 lb shrimp tails, cleaned and chopped
½ cup dry wine
5 cans San Marzano tomatoes, peeled and chopped
TT salt and pepper
Instructions
1. In a sauce pan, sauté garlic and 2 tbsp. parsley in 3 tbsp of extra-virgin olive oil.
2. Next, add shrimp tails and sauté for two minutes.
3. Deglaze the pan with white wine until reduced to half. Stir in San Marzano tomatoes, salt and pepper and bring to boil. Simmer for five minutes.
4. Meanwhile, bring one large pot of water to a boil and cook pasta according to package directions. Cook until pasta is al dente.
5. Drain pasta, reserving some cooking liquid.
6. Combine sauce with pasta and finish cooking over high heat. Add pasta water as needed.
7. Finish with 2 tbsp. of extra-virgin olive oil and some fresh parsley before serving
Recipe and Photo Credit: Lorenzo Boni
Post link
According to U.S. News and World Report, the Mediterranean diet is the most universally beneficial eating plan for long-term health. Pasta with fresh seafood is a staple in the Mediterranean region and an easy way to elevate dinner, without spending hours in the kitchen.
Angel Hair with Mussels, Broccoli, Shallot, Bottarga And Calabrian Pepper Oil
Ingredients
1 Box Angel hair
1 shallot, sliced
2 tbsp. extra-virgin olive oil
3 tbsp. Calabrian pepper infused olive oil, divided
2 cups broccoli florets
1 lb. mussels
1 cup white wine
TT sea salt
4 tbsp. bottarga, grated
Instructions
1. Bring one large pot of water to a boil.
2. Meanwhile, in a small sauce pot steam mussels with white wine.
3. In a skillet sauté shallot with 2 tbsp. extra virgin olive oil for 4-5 minutes over medium heat. Stir in mussels and the cooking liquid.
4. Cook pasta according to package directions, add broccoli half way through.
5. Drain and toss with mussels over high heat for one minute.
6. Serve drizzled with spicy oil and sprinkled with bottarga.
Post link
