Youâll love this satisfying and delicious farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It makes a light weeknight meal and is even better for lunch the next day! This post is in partnership with California Walnuts in celebration of plant-forward eating. All opinions are my own. Together with Produce for Better Health (PBH), California Walnuts has created âHave a Plant: The Plant Forward Eating Guide,â a new resource to help people eat more plants. The answer to a delicious plant-forward dinner may already be in your pantry! Toss together a wholesome grain like farro, fresh veggies, herbs, and a big handful of delicious walnuts with a few tablespoons of my homemade lemony Greek salad dressing for the perfect supper salad. You'll love how versatile this Mediterranean farro salad recipe with arugula and walnuts as a satisfying weeknight meal, or paired with things like falafel, grilled chicken, baked cod, salmon kabobs, or even chicken meatballs. And it's even better for your lunch the next day. What I love about this farro saladNot only does this salad taste amazing--even a bit fancy--but it is also the perfect example of a plant-forward meal that uses simple and nutritious Mediterranean staples. Aside from peppery arugula, and a good mix of fresh veggies, herbs, and sweet cherry tomatoes, this farro salad is a wholesome meal with two amazing powerhouse ingredients:
How to cook farro?Farro is very easy to prepare, and soaking is not required but it can speed up the cooking a bit. In this recipe, I used 3 cups of water to 1 cup of farro. You can follow the package instructions, but I have found that an easy way to cook farro that yields great results is by treating it like pasta and cooking it in salted boiling water. Here is how to cook farro:
You can cook plain farro and keep in the fridge for a few days to use as needed. If properly stored, cooked plain farro will keep in the fridge for 4 to 5 days. How to make farro saladOnce youâve cooked your farro, which you can do ahead of time, this farro arugula salad is as quick as 1, 2, 3:
A couple of tips
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Hungry for more? Browse our Salad recipes collection, or Top Mediterranean diet recipes. Browse all Mediterranean recipes. Don't forget to visit our online shop! Mediterranean Farro Salad with Arugula and Walnuts
Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. Itâs the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).
Course Salad
Cuisine Mediterranean
Keyword Cold Farro Salad, Farro Salad, Mediterranean Farro Salad
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 people (up to)
Calories 198.2kcal
Author Suzy Karadsheh
IngredientsFor the salad
For the dressing
Instructions
Notes
Nutrition
Calories: 198.2kcal | Carbohydrates: 30.5g | Protein: 5.9g | Saturated Fat: 0.8g | Cholesterol: 0.4mg | Sodium: 20.9mg | Potassium: 313.6mg | Fiber: 6.9g | Sugar: 1.9g | Vitamin A: 1054.2IU | Vitamin C: 32.4mg | Calcium: 53mg | Iron: 2mg
The post Mediterranean Farro Salad Recipe with Arugula, Feta and Walnuts appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/farro-salad-recipe/
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Easy one-pan Spanish chicken and rice made with onions, bell peppers, chorizo, and a simple seasoning with a bit of a smoky kick! Think of this as a fun variation of Arroz con Pollo that is loads of comfort and flavor! A twist on Arroz con PolloArroz con Pollo, or chicken and rice, is a comforting casserole with several versions from Spain and Latin America. And you'll find even more modern variations from cooks all over the world. The seasonings and aromatics in this dish may vary, but the two star ingredients of rice and chicken remain the same. In this version of arroz con pollo, I skip the saffron threads for an easier and more budget friendly option. Still the biggest draw for me is the bold flavors in this dish from a few tasty ingredients:
What kind of rice to use for arroz con pollo?Some recipes will call for short grain rice. I prefer a medium-grain rice like I typically use for my version of paella. I have found that short grain rice can produce a result that is much too sticky, while long grain rice is looser and does not quite provide the texture I'm looking for. That is why the best option for me is medium grain Spanish rice. Do you have to rinse the rice before cooking?Selecting the rice for your arroz con pollo is important, but for best results, be sure to rinse the rice several times until the water runs clear. For me, I go one step further to soak the rice in water for a few minutes (15 to 20 minutes or so). I do this with almost every rice dish (you've seen it earlier in my hashweh rice and this shrimp and rice recipe). I learned this trick from my mom. Why do I soak the rice before cooking? Soaking the rice helps get rid of excess starch which is what tends to make it too sticky. And, I've found, it also helps the rice cook quickly and evenly. Thatâs because when you soak the rice, youâre kick-starting the water absorption process before the rice hits the pan. How to make arroz con pollo?This recipe is easy to make in just one large pan (a lid is a must). And it is all about cooking things in different stages for best flavor and texture.
Important tipOnce cooked, leave the chicken and rice in the covered pan, undisturbed for 10 minutes or so. The rice needs time to rest, and allowing the time means that the starch will set and the moisture can evenly distribute so you don't end up with a gluey mess. What to serve with Spanish chicken and rice?Personally, I think this is meant to stand on its own--a bowl full of chicken and rice goodness! But it's nice to add a little side salad to compliment the hearty bowl. Two of my favorites are this kidney bean and cilantro salad or this big chickpea salad. Related recipes to try next!
Browse more Mediterranean recipes. Visit Our Shop for quality Mediterranean ingredients. One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo)
A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and
Course Entree
Cuisine Mediterranean
Keyword Arroz con pollo, Chicken and Rice, Chorizo, Spanish Chorizo, Spanish entree
Prep Time 15 minutes
Cook Time 1 hour
Servings 5
Calories 687.6kcal
Author Suzy Karadsheh
IngredientsFor Chicken etc.
For Spice Rub
Instructions
Notes
Nutrition
Calories: 687.6kcal | Carbohydrates: 64.6g | Protein: 48.5g | Saturated Fat: 7.8g | Cholesterol: 163.5mg | Potassium: 977.3mg | Fiber: 3.8g | Sugar: 2.9g | Vitamin A: 1148.3IU | Vitamin C: 33.1mg | Calcium: 58.7mg | Iron: 5.4mg
*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readersâ benefit. Enjoy! The post Simple One Pan Spanish Chicken and Rice appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/spanish-chicken-rice-recipe-chorizo/ What is the secret to juicy, succulent grilled lamb kabobs? A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique for the juiciest ever kebabs! Don't miss my tips and video below. When BBQ season hits, you know we're all about kabobs over here! Just add a salad, your favorite dip, or a little mezze, and dinner is served! Of all the skewered foods I've shared so far--shrimp, salmon kabobs, souvlaki, kofta, and more-- I was shocked to discover that I had not yet shared my favorite lamb kabobs recipe. Let me tell you, you are in for a treat! And you'll want to use the bold marinade with onions, garlic, and trio of warm spices all the time! Let's get right to discussing all things lamb skewers... What cut of lamb is best for kabobs?First, best lamb cuts that are ideal for shish kebab? When it comes to kabobs, you want to select meat that is tender but also on the leaner side--a little bit of fat, but not too much (you can trim excess fat). I typically use boneless leg of lamb, but here are three cuts of lamb that will work well for grilled kabobs:
Lamb kabob marinadeWhen marinating lamb, don't be shy to find flavors that will compliment its rich and bold flavor. But it is equally important to use a marinade that will also help tenderize the meat while imparting flavor. This is especially true if you are using lamb shoulder or boneless leg of lamb as opposed to lamb loin fillet, which, as I just shared, is more tender. Here is what I use to make the lamb kabob marinade:
How to cook lamb kabobs?For those of us who are visual, here is how this recipe goes (complete recipe with ingredient list below):
What to serve with themFor the ultimate kabob dinner, first, a dip is a must! I love lamb kabobs with tzatziki, hummus, white bean hummus that's been sprinkled with some dukkah, or even a little toum. Plus, of course, a few warm pita or your favorite flatbread. Add at least one or two fresh salads such as Mediterranean tomato salad, Greek salad, panzanella, or watermelon salad. You can stop here, or complete the party with sides like oven fries, stuffed zucchini boats, or even eggplant pizza bites. The possibilities are endless! Related recipes to try
Browse all Mediterranean Recipes. Visit our shop for quality Mediterranean products and ingredients. Lamb Kabobs
A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.
Course Dinner
Cuisine Mediterranean, Middle Eastern
Keyword Grilled Lamb Kabobs, Lamb Kabobs, Lamb Kebabs
Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 2 hours
Servings 6 people
Calories 275kcal
Author Suzy Karadsheh
Ingredients
For the Marinade
Instructions
VideoNotes
Nutrition
Calories: 275kcal | Carbohydrates: 3.6g | Protein: 23.6g | Saturated Fat: 3.9g | Cholesterol: 73.7mg | Sodium: 274.8mg | Potassium: 420.3mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 845IU | Vitamin C: 15.6mg | Calcium: 36.1mg | Iron: 2.8mg
The post Juiciest Grilled Lamb Kabobs Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/lamb-kabobs/ Everyone loves hummus, but there is a whole world of delicious chickpea recipes beyond the creamy dip! Check out my list of 21 insanely delicious things to do with chickpeas from salads and snacks to hearty dinners! Healthy, protein-packed, and fiber-rich, chickpeas are a powerhouse ingredient that is part of the Mediterranean diet. Plus, they are relatively cheap and easy to use in many ways from salads and snacks to hearty dinners. In this post, I am sharing everything to know about chickpeas + a list of my favorite chickpea recipes! What are Chickpeas?Chickpeas, also known as garbanzo beans, are a type of legume. Like other legumes and pulses such as lentils and beans, chickpeas are chockfull of fiber, plant-based protein, and several key vitamins and minerals. These days, most grocery stores carry a white version (tannish colored), although some specialty markets offer different chickpea varieties-- brown, green, black, and even red. If you can find them, donât be afraid to try the different varieties! You can find chickpeas canned or dry, and both are great options for cooking. Chickpeas: Healthy, Affordable, VersatileChickpeas are the pinnacle food in Mediterranean cooking. Actually, cultures around the world turn to chickpeas not just because theyâre affordable and versatile but because they provide so many amazing health benefits. Among other things, chickpeas are a good source of plant-based protein, fiber, and carbohydrates. And those on heart-healthy, diabetic, and weight-loss diets can especially benefit from chickpea recipes as a healthier option to meat and soy-based proteins.
Canned vs. dried chickpeasReaders often ask about the use of canned vs. dried chickpeas. For the most part, this is a personal preference. I do keep both on. hand for different uses. Canned chickpeas are easier to find in most grocery stores, and a great thing to keep in pantry for a quick weeknight meal or as an on-the-fly addition to salads and stews. On the other hand, a bag of these dried beans is far more economical, and I promise you learning how to cook chickpeas is not difficult. It requires no special skills, just a little extra time for soaking and cooking. Plus, cooking them from scratch will produce a creamier chickpea, plus you can control the sodium content. There are occasions, like when making authentic falafel, that require using dry chickpeas. You can not use the canned ones or your falafel patties will disintegrate when frying. 21 Chickpea recipes that aren't hummus!Most people associate chickpeas with hummus, and believe me, I'm all for the creamy dip and its fun variations--avocado hummus, roasted red pepper hummus, beet hummus, you name it! But there is so much more you can do with the humble chickpea. That's why I put together a list of my favorite recipes using chickpeas (or garbanzo beans) to share with you today. Here we go... Chickpea salad and snack recipes(Tap on recipe names in red to see the full recipe)
Chickpea recipes for dinner
Comforting chickpea soups and stews
Related recipes and articles you may like
How to Cook Dried Chickpeas for Chickpea Recipes
Once you learn how to cook chickpeas on the stovetop, you can store them in the fridge for up to 5 days to use in any of my Mediterranean chickpea recipes!
Course Dinner
Cuisine Mediterranean
Keyword chickpea recipes, How to cook dried chickpeas
Servings 12 Servings
Author Suzy Karadsheh
Ingredients
Instructions
Notes
The post 21 Mediterranean Chickpea Recipes that Aren't Hummus appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/24-awesome-chickpea-recipes-that-arent-hummus/ Once you learn how to boil potatoes perfectly, you'll find many delicious ways to use them! I am sharing my go-to tender boiled potatoes recipe with garlic, rosemary, fresh parsley, and a generous extra virgin olive oil. Whether you need a quick side dish to your fish or chicken, or the perfect addition to a vegetarian dinner, these simple and flavorful potatoes will not disappoint. Potatoes are a staple food in many homes. They're relatively inexpensive, versatile, and you can easily turn them into many delicious options. Some of my all-time favorites include these Greek roasted potatoes and this mustard potato salad! But why boil potatoes? Boiled potatoes are quick to make, they usually take somewhere between 10 and 20 minutes. And once you learn how to boil potatoes, the possibilities are endless! Sure, you boil them if you plan to plan to mash them up, but that is not the only use for boiled potatoes! You can give your potatoes a spicy twist like these Batata Harra, or turn them into a delicious herby side dish to go with anything from baked salmon, rack of lamb, or za'atar roast chicken! And I've often used boiled potatoes next to my bean salad or eggplant pizza for a tasty vegetarian dinner. About this Boiled Potatoes RecipeThis potato recipe begins with boiling some Yukon Gold potatoes until perfectly tender. Then, while they are still nice and hot, the potatoes are seasoned and tossed with some fresh minced garlic, rosemary, parsley, and a generous splash of quality extra virgin olive oil. You can use any combination of herbs you like, but I like to keep the potatoes pretty simple so that they go with most anything I serve along. These garlic potatoes are great served warm or at room temperature. And I would highly recommend, once you season them, set the potatoes aside for a little while to allow the flavors to meld. What potatoes are best for boiling?There are basically three categories of potatoes: super starchy like Russets, waxy potatoes like Red Bliss, and somewhere in the middle like Yukon Golds. In general, I like Yukon Gold potatoes for boiling. They are medium-starch potatoes that contain more moisture so they can handle boiling well without completely falling apart. Plus, they have a nice buttery texture, and because they are a bit vegetal and slightly sweet, which means they taste delicious even with very little seasoning. If you are going for mashed potatoes, then russet potatoes also work and will give you a nice creamy mash. The problem with russets is that they absorb a lot of water, so it is a good idea to keep them whole while boiling. They will take longer to cook, however. How long does it take to boil potatoes?I like to peel and cut the potatoes into similar size pieces, which helps them cook quickly and evenly. Boiling potatoes will take anywhere from 10 to 20 minutes. The boiled potatoes are done when they are tender all the way through. Use your fork or a pairing knife, if it goes through to the center of the potato easily without resistance, your potatoes are ready. What to add when boiling potatoes?Generally, when boiling potatoes, you really do not need to add much more than a good pinch of kosher salt. I prefer to add seasonings and herbs once the potatoes are cooked. But, if you do feel you want to add flavor right away, you can throw in a bay leaf or some herbs to the potatoes while they boil. How to Boil PotatoesBoiling potatoes is not complicated. It takes three basic steps:
Important Tips
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Browse all Mediterranean Recipes Visit our Online Shop for quality Mediterranean ingredients including olive oils and all-natural spices. Simple Boiled Potatoes with Garlic and Fresh Herbs
Simple and delicious boiled potatoes, tossed in extra virgin olive oil with garlic and fresh herbs. Serve this side dish warm or at room temperature. Vegan and Gluten Free.
Course Side Dish
Cuisine Mediterranean
Keyword Boiled potatoes, garlic potatoes, how long to boil potatoes, how to boil potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people (up to)
Calories 198.5kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 198.5kcal | Carbohydrates: 26.9g | Protein: 3.2g | Saturated Fat: 1.3g | Sodium: 10.8mg | Potassium: 654.8mg | Fiber: 3.4g | Sugar: 1.2g | Vitamin A: 214.8IU | Vitamin C: 33.4mg | Calcium: 23.9mg | Iron: 1.4mg
The post Boiled Potatoes with Garlic and Fresh Herbs appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/boiled-potatoes-garlic-fresh-herbs/ This guide is all you need to learn to how to cook chickpeas on the stovetop, or in your crock pot or pressure cooker! I am answering all your questions from how to soak chickpeas, to how to cook them, and how to put them to good use in some easy and delicious chickpea recipes! Chickpeas!There are a few ingredients I always have on hand in my pantry, top of the list is chickpeas! Legumes, and particularly, chickpeas are a staple of Mediterranean cooking. These protein-packed legumes have a mild, nutty flavor and are the star ingredient in dishes like humus and falafel. But we use them in many more ways--bean soup, tagine, tossed in orzo, in salads, or even to make an irresistibly crunchy snack! Heck, chickpeas can be the entire meal. I've been known to smash them up with a bit of garlic, lemon juice, some spices, and a big lug of good extra virgin olive oil. Just pass the pita to sop up all the goodness! Canned chickpeas are convenient, and I do use them often. So why learn how to cook dried chickpeas? A bag of dried chickpeas is cheaper, for sure. But I also found that cooking them from scratch produces the best, tender chickpeas with a creamy mouthfeel that canned chickpeas just can not compete with. Also, it gives me the opportunity to control the sodium and play with flavors however I like. Most of the time, I keep it simple because I like to store cooked chickpeas to use in different ways, and I don't want the flavors to clash. I'm excited to share with you my complete guide on how to cook chickpeas, answering all your questions, and sharing a few fun recipes you can try! Measurements: Converting dried chickpeas to cooked chickpeasIf you haven't cooked with dried beans or garbanzo before, you might be wonder how much to use. Generally speaking, 1 cup of dried beans will yield 3 cups of cooked beans. In this recipe, I use 1 pound of dry chickpeas (about 2 cups), which yielded almost 6 cups of cooked chickpeas. But here is a quick conversion table to keep handy:
How to soak chickpeas?You might wonder, do I have to soak chickpeas before cooking? Like other beans, chickpeas benefit from soaking in water, especially if you are planning to boil them on the stovetop. However, if you plan to cook them in the slow cooker or instant pot, although you can if you have the time. will help soften them and also make the beans more digestible. There are two ways to soak the chickpeas, and either method you use, the chickpeas should soften and increase in volume. Here are the two methods I use:
How long to cook chickpeas?The amount of time it will take to cook dried chickpeas will depend on their size, how fresh they are (beans can be stored for month or years), and the cooking method. You can tell if they are ready when you are soft to the bite; you should be able to take a cooked bean and bite or even squeeze it with your fingers, it should be tender. And as I said, the cooking time will also depend on how you choose to cook them:
How to cook dried chickpeas?As with any beans, chickpeas are easy to cook on the stovetop, in your slow cooker or the instant pot. With all methods, i do start with 1 pound of chickpeas (about 2 cups of dried chickpeas), and from there the water amount may change slightly. You can season to your liking, I just used kosher salt, a couple of bay leaves and 2 lightly smashed garlic cloves. Here is a quick look at how to do that (the print-friendly recipe is just below):
Can I freeze cooked chickpeas?Yes! Cooked chickpeas can be stored in the fridge, without extra liquid for a good 3 to 4 days. But you can store them in the freezer for months. Just be sure to dry the chickpeas well and put them in freezer safe bags. Store them flat in your freezer for later use. Chickpea recipes to try!There is no shortage of tasty chickpea recipes here on the blog, but I selected a few here to get you started:
How to Cook Chickpeas
Here is your guide for how to cook chickpeas perfectly to use in everything from simple salads, soups and stews, sides, or even for a delicious roasted chickpea snack!
Course Side
Cuisine Mediterranean
Keyword How to cook chickpeas, How to cook chickpeas in the intant cart, How to cook chickpeas slow cooker, How to cook chickpeas stovetop, How to cook dried chickpeas, How to soak chickpeas
Servings 12
Calories 138.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
Stovetop Method
Slow Cooker Method
Pressure Cooker Method
Notes
Nutrition
Calories: 138.4kcal | Carbohydrates: 23.1g | Protein: 10.1g | Fat: 2.3g | Saturated Fat: 0.2g | Sodium: 54.8mg | Potassium: 332.8mg | Fiber: 6.6g | Vitamin A: 25.9IU | Vitamin C: 1.7mg | Calcium: 40.7mg | Iron: 2.4mg
The post How to Cook Chickpeas (3 Ways!) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/how-to-cook-chickpeas/ This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce! Grab the tips and watch my video below. Mushroom pasta for mushroom lovers!Hooray for mushroom lovers! This garlic mushroom pasta recipe is calling your name. This is a mushroom pasta without heavy cream, but it is every bit as comforting and plays up the earthy, umami taste of mushrooms in the best way possible. The key to this savory, rich mushroom pasta lies in the perfect 3:1 mushroom to pasta ratio. Yes, you read this correctly, you will be using three times the amount of mushrooms to the amount of pasta in this recipe. And for lots of earthiness and depth of flavor, I use three kinds of mushrooms: white buttons, baby bella, and meaty portobello mushrooms. Like I said in the video below, it will feel like we are using a mount of mushrooms, but that will cook down in your pan to just the perfect amount you need for your pasta. The flavors from a bit of garlic, shallots, and piney rosemary are the perfect complement to the earthiness of mushrooms. And a simple sauce that relies on extra virgin olive oil, a splash of red wine, and a bit of the pasta starchy water is all you need (I will tell you a bit more about the sauce later). In most recipes, the finishing touches are optional, but I highly recommend you do not skip the Parmesan and chopped walnuts. How to cook mushroomsCooking mushrooms for pasta is simple. My preferred method is to sauté the mushroom you are looking for are perfectly sautéed mushrooms that are flavorful, tender and juicy. Here are a couple of tips to keep in mind when sautéing mushrooms:
The mushroom pasta sauceA typical pasta with mushrooms would involve a heavy cream-based sauce that you would likely cook separately and then spoon all over the pasta. I find that, often times, the sauce drowns the pasta and mutes the natural taste and richness of the mushrooms. That is why I personally prefer my sauce without cream. Making a hearty garlic mushroom pasta without cream or too much butter is fairly simple. The secret ingredient is a bit of the starchy pasta water! Don't underestimate that little bit of the pasta cooking water. A small amount of the starchy pasta water enhances acts as a thickener, and with just a bit of cooking fat (mostly olive oil), shallots and garlic, and a little red wine and tomato paste for umami, it creates a silky sauce for this mushroom pasta, eliminating the need for heavy cream. And it helps to finish with a bit of freshly grated Parmigiano-Reggiano. For best results, I like to use a pasta that is short and has some textured ridges to hold on to the sauce and grated cheese. How to make this pasta and mushrooms dinnerThis mushroom and pasta recipe is an easy one with two main components: the pasta and the mushroom sauce. Once you cook the pasta and sauté the mushrooms, everything will come together with a light sauce in one pan. For my visually inclined friends, here is how this recipe goes (friendly recipe with ingredient measurements below):
If you love mushrooms and looking for more mushroom recipes, you might also like to check out my chicken and mushroom, this braised chicken thighs, or this simple mushroom barley soup! More recipes to try
Browse all Mediterranean Recipes Visit our Online Shop for quality Mediterranean ingredients including olive oils and all-natural spices. Garlic Mushroom Pasta Recipe
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Servings 4 people
Calories 448.7kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 448.7kcal | Carbohydrates: 49.1g | Protein: 13.2g | Saturated Fat: 2.8g | Trans Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 120.8mg | Potassium: 1011.4mg | Fiber: 4.7g | Sugar: 7.9g | Vitamin A: 822.6IU | Vitamin C: 16mg | Calcium: 57.6mg | Iron: 2.6mg
The post Garlic Mushroom Pasta Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/mushroom-pasta-recipe/ You'll love this simple beet salad recipe with arugula, oranges, and feta, tossed in a lemony and bright Greek dressing! It's a restaurant-fancy salad that you can make at home any night of the week. Make-ahead tips included below. About this beet salad recipeNutrition-packed cooked beets are earthy, sweet, and juicy. Slice them up and toss with peppery arugula, bright oranges, green apples, and some shallots, and you have yourself a fancy restaurant salad right at home! When I make this beet orange salad, I can not help but add two very Mediterranean elements: crumbles of creamy feta (trust me sweet beets and feta are a match made in heaven), and a handful of walnuts, which add crunch and some good omega-3 ALAs! My choice for Mediterranean dressing to bring this salad together is ladolemono dressing with lots of lemon juice and great extra virgin olive oil! Beet salad dressing so lemony and bright!To compliment the sweetness of cooked beets, the best beet salad dressing I can think of is my easy Greek dressing. The basic ratio to make this easy multipurpose dressing it is 1:3--one part lemon juice to three parts excellent extra virgin olive oil. And aside from kosher salt and black pepper, I like to add a bit of fresh garlic and a dash of dry oregano. check out how to make ladolemono Greek dressing. You will end up with more dressing than this salad needs, but that's not a problem! You can store it in tight-lid mason jar the fridge to use throughout the week on things like my grilled chicken salad or to drizzle on anything grilled including salmon kabobs or even souvlaki. How to cook beets?For this cold beet salad recipe, you can take a shortcut by using ready cooked beets that you can find in the fridge section at the grocery store (something like Love Beets). But you can easily cook the beetroot a couple days ahead of time to use in this recipe. Before you cook the beets, wash and scrub the dirt off and dry well. Trim the beetroot leaving about a bit of the stem on. From there, you can boil or roast beets for this salad. Here is how:
Make-ahead tips for beet saladOne of the things I love is that you can prepare parts of this arugula beet salad with feta in advance so that you're ready to put it together any night of the week. The two thing that take a little bit of time are: cooking the beets (unless you buy ready cooked beets, which is fine), and making the dressing.
More frequently questions
Can you eat beets raw in a salad?
In this orange beet salad, I use cooked beets. But unlike other root vegetables, beets can be eaten raw in a salad. To many people, raw beets are too earthy and maybe even taste a bit like dirt, that's why, when serving them raw, it's a good idea to use a little bit of raw beetroot just as a toping or garnish. Be sure to peel them well and then grate or finely slice them. This preparation is not suitable for today's orange beet salad, though.
Do you peel beets before boiling?
You can peel beets before you cook them, but they are actually easier to peel after you've boiled them. The skin just slides right off! My biggest tip for you is to use some disposable kitchen gloves so that your hands don't stain. More recipes to try
Orange Beet Salad with Arugula and Feta
Simple cold beet salad recipe with feta, arugula, and oranges, tossed in my lemony and bright ladolemono Greek dressing! It's a restaurant-fancy salad that you can make at home any night of the week. Check out my make-ahead tips.
Course Salad
Cuisine Mediterranean
Keyword Beet salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people (up to)
Calories 288.7kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 288.7kcal | Carbohydrates: 16.4g | Protein: 3.7g | Saturated Fat: 3.2g | Cholesterol: 0.4mg | Sodium: 348.9mg | Potassium: 411.7mg | Fiber: 4.2g | Vitamin A: 662.5IU | Vitamin C: 25.8mg | Calcium: 77mg | Iron: 1.4mg
The post Orange Beet Salad Recipe with Arugula and Feta appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/beet-salad-recipe/ You'll love this quick & easy shrimp recipe, prepared Mediterranean-style! Garlic shrimp cooked in a light white wine and olive oil sauce with shallots, bell peppers, and tomatoes. So much flavor! Serve over rice, pasta or your favorite grain! So much to do with a bag of frozen shrimp!Lately, I've taken to buying bags of already peeled and deveined wild-caught shrimp from the freezer section. There is so much you can do with frozen shrimp and there is no shortage of shrimp dinner ideas over here including my earlier grilled shrimp with garlic cilantro sauce; shrimp kabobs ; lemon garlic shrimp with artichoke hearts, or an herby shrimp orzo soup. In a pinch, I know I can reach for my skillet or heat up the grill to make one of many simple shrimp recipes like today's garlic shrimp, cooked in a quick and tasty sauce with shallots and colorful bell peppers! Add some couscous, rice, or plain orzo and a big salad and that's dinner! Why this shrimp recipe works?In this easy shrimp recipe, shrimp derive flavor from a quick coating of smoked Spanish paprika, coriander, and a pinch of cayenne. I add a little flour to help thicken the sauce later (you can totally omit the flour for the gluten free version.) Then, the shrimp are tossed in the skillet with shallots, fresh garlic (a good bit of it), bell peppers. Pulling everything together is a tasty, light sauce with a simple combination of extra virgin olive oil, white wine, and citrus. That's it! This is super easy to make, the only thing to make sure of is that you don't overcook the shrimp. I have a couple tips on that for you... How to cook shrimp? Important tips:It's really hard to mess up this shrimp recipe. But the biggest thing here is to avoid over-cooking the shrimp. No one likes chewy, rubbery shrimp, right? A few important things to help you cook your garlic shrimp perfectly:
How to make garlic shrimpFor my friends who are extra visual, here is how this Mediterranean style shrimp dinner goes (print-friendly version just below):
What goes well with shrimp?This garlic shrimp with bell peppers is a quick weeknight dish that you don't need to add much to. I typically add a side of plain orzo, rice (or grain of choice) and a quick salad to start things off. Salad options are endless. If you want to start with hearty salad, try Balela or this Mediterranean Chickpea Salad with Eggplant. Otherwise, this quick 3-ingredient Mediterranean salad always does the trick for me. If you have the time and want to add another something to start, this easy baba ganoush or this smoky loaded baba ganoush have been my go-tos lately! You may also like
Browse more fish and seafood recipes, top Mediterranean diet recipes, or all Mediterranean recipes. Easy Mediterranean Shrimp Recipe
Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!
Course Entree
Cuisine Mediterranean
Keyword easy shrimp recipe, how to cook shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 284.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 284.4kcal | Carbohydrates: 9.9g | Protein: 30.6g | Saturated Fat: 1.8g | Cholesterol: 357.6mg | Sodium: 1258.1mg | Potassium: 336mg | Fiber: 1.8g | Vitamin A: 155.1IU | Vitamin C: 20mg | Calcium: 247.7mg | Iron: 4.2mg
*This post was originally published in 2017 and was recently updated with information and new media for readers' benefit. The post Easy Mediterranean Shrimp Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/easy-shrimp-recipe/ You'll love this comforting one-pan chicken orzo recipe, prepared Greek-style! Boldly seasoned chicken, nestled in a mixture of tiny orzo pasta with onions, bell peppers, and tomato and baked to tender, creamy perfection. Easy and satisfying. Chicken dinners are always a winner at my house. And luckily, there are so many options from juicy baked chicken thighs, to chicken piccata and grilled souvlaki, which make a lot of during the summer months. But as a busy home cook, I'm always up for one-pan dinners, and I've been rotating between chicken and rice with warm Middle Eastern flavors and today's bold and comforting Greek-Style chicken orzo, which is my girls' favorite! Why this chicken orzo bake works!There is so much I love about this chicken orzo bake! A comforting, one-pot meal to feed a hungry little crowd, that's for sure. But the real draw is in the flavors! Boneless chicken thighs take on a bold seasoning with dried oregano, paprika, and coriander. Then, the chicken is nestled in a mixture of tiny orzo pasta with aromatics including onions, garlic, tomatoes, and bell peppers. Yes, it is what we call around here, a flavor party! Once baked in the delicious, flavor-packed tomato broth, the orzo soaks up all the goodness and turns extra plump, and the result is a velvety, creamy chicken orzo! This is all the comfort without the use of any butter or heavy cream. And for me, a sprinkle of good feta cheese seals the deal on this comforting orzo recipe. Fewer dishes to clean is never a bad thing, but just be sure to grab something like a large Dutch oven or oven-safe pot to fit all the ingredients. What is orzo?Orzo is not rice. It is a tiny, short-cut pasta that is shaped like a large grain of rice. Orzo is traditionally made from wheat semolina flour or white flour but you can find whole wheat and gluten-free versions as well (so even my gluten free friends will have a way to make this!) Orzo pasta is super convenient and quick to cook. Thatâs exactly why I keep it on hand to use in everything from a one-pot orzo with chicken, to shrimp soup, or even a vegetarian main like this orzo recipe tossed with chickpeas and zucchini. How to cook orzo?As with any pasta, the typical way to cook orzo is in salted boiling water, and it will take somewhere around 8 minutes or so. If I am making it to use in an orzo salad or just as a plain side or bed for a saucy shrimp recipe, that is how I would cook my orzo. But today's recipe is different. In something like this Greek orzo recipe with chicken, you do not need to cook the orzo in boiling water first. Instead, dry orzo is baked in the flavorful, tomato broth with the chicken and vegetables all in one pot. It will take about 20 minutes in the oven, and the result is velvety, creamy, extra plump orzo pasta that everyone loves! How to make chicken and orzoTo make this easy, weeknight orzo recipe, be sure to grab a large Dutch oven or oven-safe pot to fit the chicken, orzo, and vegetables. Here is how it goes:
What to serve with it?When I made this the other night, all I added as a side was my easy Greek salad to carry on the theme. But if you like, you can add a starter or two like Greek baked feta or melitzanosalata with your favorite crusty bread. Equipment and special ingredients to make this recipe
Browse more Greek recipes. You may also like our to browse top Mediterranean diet recipes or our Mediterranean recipes archives. Visit our shop to browse quality Mediterranean ingredients. Greek-Style Chicken Orzo Recipe
You'll love this comforting one-pan chicken orzo recipe, prepared Greek-style! Boldly seasoned chicken, nestled in a mixture of tiny orzo pasta with onions, bell peppers, and tomato and baked to tender, creamy perfection. Easy and satisfying.
Course Dinner
Cuisine Greek
Keyword chicken orzo
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 up to
Calories 160.6kcal
Author Suzy Karadsheh
IngredientsFor Chicken
For Orzo
Instructions
VideoNotes
Nutrition
Calories: 160.6kcal | Carbohydrates: 5.3g | Protein: 23g | Saturated Fat: 1.2g | Cholesterol: 107.7mg | Sodium: 584.2mg | Potassium: 470.1mg | Fiber: 1.7g | Sugar: 1.7g | Vitamin A: 1071.7IU | Vitamin C: 52.6mg | Calcium: 43.9mg | Iron: 1.8mg
*This post first appeared on The Mediterranean Dish in 2018 and has been updated with new media and information for readers' benefit. The post Greek-Style Chicken Orzo appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/greek-baked-chicken-orzo-recipe/ |
ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
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