It takes only 7 ingredients and 20 minutes to make this perfectly ender, flaky, and flavorful baked Chilean sea bass recipe! A perfect weeknight dinner that is fit for company! Note: If you do not have access to quality wild-caught Chilean sea bass or from a sustainable source, you can use another white fish (I've included options). Eating fish weekly is part of my Mediterranean lifestyle, but truthfully one of the reasons I cook fish so frequently is because it's almost always quick and easy. This oven baked Chilean sea bass with pesto, for example, comes together in just 20 minutes. Perfect for busy weeknights! Not to mention, there are only 7 ingredients in this recipe! With the basil pesto on top, there's no need for many other ingredients or added flavors. A squeeze of freshly grilled lemon brings out the mild flavor of the sea bass while a pinch of Aleppo pepper adds a subtle heat and sweetness. I also like to add a few grape tomatoes for a pop of color. Sea Bass vs. Chilean Sea BassIf you're not familiar, "sea bass" refers to a large family of white fish with more than 400 species, including black sea bass, stripped sea bass, and grouper. Generally, sea bass is a mild fish with a delicate flavor, so if you don't love a strong "fishy" taste, this fish is great option! And in my earlier pan seared sea bass recipe, I used what is known as "white sea bass" which is a type of fish called a Drum--scientifically not a "bass," but also delicious. Chilean sea bass, on the other hand, is a Patagonian Toothfish from the waters around South America and the Antarctic. Because of its high fat content, this fish is rich, tender, and has a buttery texture that flakes easily. Cooked properly, Chilean sea bass is sinfully delicious and will melt in your mouth! It is also a good source of protein and Omega-3 fatty acids. (Important Note: There are about 6 Chilean sea bass fisheries which are certified sustainable by the Marine Stewardship Council and one of them is near us in South Georgia. If you do not have access to quality wild-caught Chilean sea bass or from a sustainable source, opt for a different white fish). You can cook this fish any number of ways: pan-fried, grilled, or baked in the oven. And because of it is already tasty, I kept the seasoning to a minimum and finished the baked fish with a splash of lemon juice and bit of my homemade basil pesto. What you'll needThis baked sea bass dinner comes together with just 7 ingredients. With ingredients that offer bold flavors like pesto, pepper flakes and lemon, a little goes a long way to create a mouth-watering dish.
Buying the best white fishLike I said earlier, a white fish fillet of your choice may work here if you do not have access to quality Chilean sea bass from a sustainable source. Keep these tips in mind when buying white fish. And it's always a good thing to ask a fishmonger for recommendations.
How to cook Chilean sea bassIn this easy no-fuss recipe, you will bake the fish in a high-heated oven at 425 degrees F for about 12 to 15 minutes, or until the fish flakes easily. Then as soon as you take it out of the oven, add fresh lemon juice and basil pesto. Here is how it goes step-by-step:
Tips for successWhether this is your first time cooking sea bass or you're just looking to perfect your skills, keep these tips in mind.
Serve it withI like to serve this baked sea bass with a few simple sides, like lemon rice or couscous and either a big, fresh salad or vegetables. You can never go wrong with a Greek salad or shirazi salad, but you can do a more filling salad like farro salad or pearl couscous salad. For vegetables, I love this quick sauteed asparagus, grilled vegetable skewers, or roasted cauliflower. How to store cooked fishSea bass, like most white fish, is best when eaten the day it's cooked. There's nothing like tender, buttery and flaky sea bass straight out of the oven! That said, leftover cooked fish can be stored in an airtight container in the fridge for up to 2 days. Generally, it's best not to reheat cooked fish; you can serve it cold or at room temperature over a salad of your choice. If you must reheat the fish, do it quickly on the stovetop or in a medium-heated oven until the fish is just warmed through. Reheat quickly and just until the fish is heated to avoid drying it out. More easy fish recipes:
Chilean Sea Bass with Basil Pesto
Tender and flaky with bold flavors, this Chilean Sea Bass Recipe with Basil Pesto is a quick and easy weeknight dinner. It's made with just 7 ingredients and comes together in 20 minutes! If you do not have access to quality wild-caught Chilean sea bass or from a sustainable source, opt for another white fish fillet.
Course Main Course
Cuisine Mediterranean
Keyword Chilean sea bass recipe, oven baked sea bass
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people (up to)
Calories 187.6kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 187.6kcal | Carbohydrates: 1g | Protein: 27.3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 1g | Cholesterol: 121.8mg | Sodium: 400.2mg | Potassium: 393.6mg | Fiber: 0.3g | Vitamin A: 443.2IU | Vitamin C: 0.1mg | Calcium: 40.5mg | Iron: 1.4mg
The post Chilean Sea Bass Recipe with Basil Pesto appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/baked-chilean-sea-bass/
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With a base of roasted eggplant, lentils, and toasted bread crumbs these Vegan Meatballs have a rich and robust flavor that even meat lovers can get behind! Serve them over pasta with homemade spaghetti sauce or as an appetizer with some tzatziki for dipping. Every so often, I get to share a recipe from a cookbook I love and cherish. This eggplant meatballs recipe is from my friend Raquel Pelzel's cookbook Umami Bomb with 75 vegetarian recipes that explode with flavors! Be sure to enter the giveaway below for a chance at a free copy of the book, courtesy of Workman! I like meatballs (and even chicken meatballs) as much as the next person. But I've been in search for the best vegan meatballs that even meat lovers will enjoy, I knew I could find a delicious recipe in my friend Raquel Pelzel's cookbook Umami Bomb! Cara Mangini said this cookbook is "pure vegetable magic!" And I will say, especially if you're looking to make more vegetarian meals, this cookbook is a treasure and a great resource to keep handy. Be sure to enter the cookbook giveaway below for a chance at a free copy! Now, let's get to Raquel's eggplant meatballs! Easy vegan meatballs with eggplant!If you've been looking for vegan meatballs that are both flavorful and NOT dry, this recipe is your ticket! Not your typical black bean-based recipe, this one relies on hearty roasted eggplant, lentils, carrot or sweet potato puree (or an egg if you don't mind), and a handful of spices for a rich and robust Italian flavors. If you serve these with marinara or homemade pasta sauce, you won't even miss the meat! And for me, the subtle hint of eggplant parmesan coming through is a bonus! While this is not a dish that can be whipped up in 20 minutes, it is not hard to make and worth the effort. The extra steps of baking the breadcrumbs and roasting the eggplant truly elevate the flavor of the meatballs and are steps you don't want to skip. You can also work ahead to make the mixture one night in advance so it's ready to use for a quick dinner. How do you keep vegan meatballs from falling apart?Soft and creamy roasted eggplant does not have the texture as meat, so to make the meatballs stick together, Raquel uses a combination of lentils, pureed sweet potatoes or carrots (or an egg if you don't need it to be vegan), and some bread crumbs. But here are a few more tips to keep in mind:
Ingredients you need to make vegan meatballsThese vegan meatballs are made with a base of roasted eggplant and lentils, with a few other ingredients to help hold it all together and simple seasonings for bold flavor! Here is what you need:
How to make vegan meatballsThere's several steps to making these eggplant meatballs but they are well worth it! The extra prep of baking the breadcrumbs and roasting the eggplant truly allow all flavors to pop in this vegan recipe.
Serve them in marinara sauce!If you'd like to serve the cooked eggplant meatballs in marinara or spaghetti sauce, get your sauce warmed then add the meatballs to the sauce and let them soak for a couple of minutes or longer. When you're ready, ladle the saucy meatballs over your favorite pasta or cooked basmati rice. Serve them as an appetizerFor a fun appetizer to feed a crowd, you can serve these meatballs with a side of tzataziki, romesco, or even a little harissa for something spicy! How to store leftoversWhile I prefer them fresh from the pan, these eggplant meatballs can be stored in the fridge for up to 3 days. Reheat quickly on the stovetop. Can I freeze vegan meatballs?Yes, you can freeze these vegan meatballs. Allow them to cool completely then freeze in a single layer on a baking sheet. Once frozen, you can transfer them to another freezer-safe container or reusable ziploc bag. They'll stay fresh for up to 2 months. When you're ready to cook them, you can transfer them directly to the pan from the freezer. Enter for a chance to win a copy of Umami Bomba Rafflecopter giveawayMore vegan recipes to try:
Vegan Eggplant Meatballs
With a base of roasted eggplant, toasted breadcrumbs and lentils, these Vegan Meatballs have a rich and robust flavor, even meat lovers can get behind!
Course Appetizer, Entree
Cuisine Italian, Mediterranean
Keyword eggplant meatballs, vegan eggplant meatballs, vegan meatballs
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 20 minutes
Total Time 1 hour 40 minutes
Servings 20 meatballs
Calories 50.9kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Serving: 1meatball | Calories: 50.9kcal | Carbohydrates: 9.2g | Protein: 2.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 74.4mg | Potassium: 118.1mg | Fiber: 1.9g | Sugar: 1.5g | Vitamin A: 408.4IU | Vitamin C: 0.9mg | Calcium: 20.7mg | Iron: 0.7mg
The post Vegan Eggplant "Meatballs" appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/vegan-eggplant-meatballs/ This all-star baked eggplant paremsan recipe will be your new go-to! A classic Italian-style casserole with layers of eggplant, Parmesan, fresh mozzarella and basil. Check out the tips and video for how to make it! Baked eggplant parmesan, or eggplant parmigiana, is one of those classic Italian-style comfort foods most people enjoy. Much like lasagana, this is a casserole dish made of different layers, but here the star is globe eggplant and there is no pasta involved. Layers of goodness and flavor with such familiar ingredients. Our layers in this eggplant parmesan include: crispy eggplant slices, mozzarella, Paremsan, fresh basil and tomato sauce. One important first step makes all the difference in this eggplant Parmesan recipe... Do you need to salt the eggplant before making eggplant parmesan?This is something that's been debated, but I do recommend salting your eggplant before making this dish. Globe eggplant can be challenging to work with. It can be bitter and it holds on to moisture. Plus, because of it's somewhat spongy texture, it can absorb way too much oil when fried or baked. If you're not careful, your eggplant casserole could end up being mushy and unpleasant. What can you do to help this? Salt your eggplant slices and let them sit for about 30 minutes or so on a large tray lined with paper towel! The salt will draw out the moisture, and the eggplant will also "sweat out" its bitterness. This step also helps to somewhat break eggplant's "spongy" texture. How to make eggplant parmesan?
Can I bake the eggplant instead of frying?I've had better results with frying the eggplant, but if you prefer to bake them instead, you sure can! Once you've coated the eggplant slices with the flour and egg, arrange them in a single layer on an oiled sheet pan. Bake for about 18 to 20 minutes at 425°F (turn slices over half-way through) until they are nicely browned. Remove from oven, and let cool a bit before assembling the eggplant parmesan. Can I freeze cooked eggplant parmesan?Yes, the beauty about eggplant parm is that you can make it in bulk and freeze it either whole or in pieces for later use. Let the casserole cool completely, then cover tightly and refrigerate for 1 night. From there, you can freeze it in it's own dish (make sure it's freezer safe) but make sure it is well covered and protected. Or, you can cut smaller individual portions and wrap them up really well and freeze. Take out as much as you need at a time and heat, covered, in a medium-heated oven. Baked eggplant parmesan would keep safe in the freezer, if wrapped well and protected, for 3 months or so. But personally, I would use it up earlier because the quality of the eggplant may be compromised the longer it sits in the freezer. Serve it withThis is a great vegetarian meal on its own, but if you're looking for some sides to go with it, you can't go wrong with some crusty bread to sop up all the sauce. And to start the meal, try a salad like Panzanella, White Bean Salad, or this hearty Farro Salad with Arugula and Walnuts! More Eggplant Recipes you may like
Browse more Italian Recipes. Browse All Mediterranean Recipes Eggplant Parmesan Recipe
Classic eggplant Parmesan with layers of globe eggplant, mozzarella, Parmesan, and basil. Layers of comfort and flavor, Italian-style! Don't skip the first step of salting the eggplant, and be sure to check out the notes and watch the video and tutorial.
Course Entree
Cuisine Italian
Keyword baked eggplant parmesan, Eggplant parmesan, Eggplant parmigiana, eggplant recipe
Prep Time 40 minutes
Cook Time 30 minutes
Servings 8 pieces
Calories 252.7kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 252.7kcal | Carbohydrates: 14.9g | Protein: 12.7g | Saturated Fat: 6.3g | Trans Fat: 0.1g | Cholesterol: 68.1mg | Sodium: 630.4mg | Potassium: 513.8mg | Fiber: 4.5g | Sugar: 7g | Vitamin A: 597.9IU | Vitamin C: 6.8mg | Calcium: 252.4mg | Iron: 1.5mg
*This post has been recently revised from an earlier 2019 version. New information and media have been added for readers' benefit. The post Easy Eggplant Parmesan appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/eggplant-parmigiana-recipe/ Best hacks ever for sweet, perfectly charred grilled corn on the cob (no husk)! Grill it directly on the stovetop over a gas burner (5 minutes or less), or on the grill or grill pan. Finish it up with a little lime juice and a pinch of crushed chile flakes for the perfect summer snack or side! Quick grilled corn on the cobGrowing up in Egypt, one of my favorite summer snacks was grilled corn on the cob. Street vendors set up on the boardwalk by the beach and grilled fresh, raw corn directly over open flames - no fancy grills required. At home, we just threw the corn directly on the gas burner! Easiest thing ever! Unlike other recipes, this recipe is for grilled corn without husk. I find that grilling it with the husk just prevents the corn from getting nice and charred. And for the same reason, I do not cover my corn in foil! The charring adds a smoky flavor to the sweet corn, which I love, and I find little need for adding other flavors. Though you can certainly top this grilled corn with any of your favorite herbs or cheese (feta is a great option), I prefer the simple combination of fresh lime and a bit of Aleppo pepper. The smoky charring, heat from the Aleppo and citrus all combine perfectly for a mouth-watering snack. When I shared my grilled corn hack on Instagram, so many people reached out with questions and comments, so I decided to share the quick recipe and tips here for you! What you'll needI like to keep it simple when making grilled corn on the cob, since the charring provides so much flavor. I make this corn with just 3 ingredients, though you can feel free to get creative and add more toppings like feta or fresh herbs.
Tips for buying the best cornThe key to the best grilled corn is starting with the perfect ear of corn. Keep these tips in mind to select the freshest corn on the cob at the market:
Should corn be boiled before grilling?There is no need to boil, soak or steam the corn before grilling. It is not wrong to do that, but if you're after the sweet, perfectly smoky, charred ear of corn, you should skip the boiling. Once the husk is removed, the corn goes directly over the open flame! You can use either a gas burner on the stove or an outside grill, whatever is easiest and accessible to you. And if you don't have a grill, you can also use a grill pan. How to grill corn on the stovetopGrilling corn over the stovetop gas burner is one of the easiest things you can do! Here is how:
How to cook corn on the grillNo gas stove? No problem! You can easily grill corn on the cob on an outdoor grill or even in a grill pan!
How long to grill it?How long to grill corn on the cob depends on how charred you like it and the method of grilling. Over a gas stove burner, your corn will take about 5 minutes. On an outdoor gas grill, the corn will take about 10 to 12 minutes. Serving suggestionsWe often just eat our grilled corn plain, but there are so many ways to jazz it up with more flavor! In this recipe, I use lime and Aleppo pepper to add tang and heat to the perfectly charred corn. You can even add a bit of feta (crumbled or a dollop of whipped feta) or some fresh herbs on top. You can enjoy this grilled corn as a snack, as I did when I was younger, or serve it as a side dish to some grilled chicken wings, lamb kabobs, or even grilled salmon. How to store leftoversAs you might imagine, grilled corn is best when enjoyed immediately. If you do have leftovers, you can store them in the fridge for up to 3 days. I don't recommend reheating grilled corn. Instead, you can remove it from the cob and enjoy it in salads or salsa. The charred corn will add extra flavor to this black bean and corn salad but you can add it to any other salad too. More easy grilled vegetables:
Browse all Mediterranean recipes. Visit Our Shop. Grilled Corn on the Cob
Grilled Corn on the Cob (no husk) is ready in under 10 minutes. Grill it over a gas burner (5 minutes only), or on a gas grill or grill pan! No need to boil or steam the corn first, all you need to do is remove the husk and silk bits and place the corn over the flame! Serve it plain or with a little lime and a dash of chile flakes or Aleppo pepper.
Course Side Dish
Cuisine Mediterranean
Keyword best way to grill corn, grilled corn on the cob no husk, how to grill corn on the stove
Cook Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Author Suzy Karadsheh
Ingredients
Instructions
For grilled corn on the gas stove:
For grilled corn on an outdoor grill or grill pan:
VideoNotes
The post Grilled Corn on the Cob (Three Ways)! appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/grilled-corn-on-the-cob/ I love fried eggs in olive oil, and with the added sprinkle of za'atar, they are next level delicious! I love serving my za'atar eggs with a few chopped cherry tomatoes and warmed pita bread. Some days call for fried eggs in some amazing extra virgin olive oil. And other days, I love to kick things up a few notches by adding a generous sprinkle of za'atar, the quentessional Middle Eastern blend of wild thyme, toasted sesame seeds, and sumac! And for those who loved the idea of pesto eggs, it is time for za'atar eggs, my friend! They are next-level delicious--earthy, herby, and packed with flavor! And if you like, add in a few chopped cherry tomatoes or even a sprinkle of feta! Be ready with some warmed pita or your favorite rustic bread to swipe the egg and evoo goodness! When I posted a quick Instagram reel of the za'atar eggs I was making for breakfast, I received so many questions that I decided to write this impromptu post to answer them all. Can you fry an egg in olive oil?The short answer is: Yes you can! This is a debated subject, and I want you to use whatever healthy oil you feel comfortable using for your fried eggs. When frying an egg in quality extra virgin olive oil, you'll use shallow amounts of the oil, over medium heat, for about 2 minutes or so. You will not be using very high heat, nor is the cooking time too long for the oil to smoke. That said, according to the North American Olive Oil Association, extra virgin olive oil's smoke point is 350 to 410 degrees Fahrenheit, and olive oil's smoke point is 390 to 468 degrees Fahrenheit. And the high amount of monounsaturated fats in olive oil protect it from high heat, it won't turn "bad" when you cook with it. And according to research, it has also been suggested that olive oilâs high antioxidant content may even reduce the amount of possibly harmful chemicals produced during heating. Personally, I use olive oil to fry eggs or fish , grill scallops, to toss in pasta, to finish a pot of harira soup, and in nearly all my Mediterranean recipes. It adds great flavor, richness, and nutrition. How to make fried eggs in olive oil?Fried eggs are one of the easiest breakfasts to make, but here are a few tips that make all the difference:
How long to fry an egg?When your pan is well-heated, fry your egg in extra virgin olive oil over medium heat and watch for the egg whites to fully set and even crisp up in the bottom and for the yolk to cook to your liking--about 2 minutes for runny yolk and 3 minutes or so for medium yolk. And if you like your yolk more cooked or hard, cover the pan briefly to help it cook some more. for about 2 to 3 minutes. For runny yolk, the egg an egg in extra virgin olive oil, use medium Related recipes to try
Browse all Mediterranean recipes. Visit Our Shop. Za'atar Olive Oil Fried Eggs
Fried eggs in olive oil with a generous sprinkle of za'atar are next level delicious! I love serving my za'atar eggs with a few chopped cherry tomatoes and warmed pita bread.
Course Breakfast
Cuisine Mediterranean, Middle Eastern
Keyword olive oil fried eggs, za'atar eggs, za'atar recipe
Prep Time 1 minute
Cook Time 2 minutes
Servings 1 egg
Calories 192.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 192.2kcal | Carbohydrates: 1.6g | Protein: 5.7g | Saturated Fat: 3.4g | Monounsaturated Fat: 11.8g | Trans Fat: 0.1g | Cholesterol: 163.7mg | Sodium: 645.2mg | Potassium: 77.3mg | Fiber: 0.7g | Vitamin A: 313.6IU | Vitamin C: 1mg | Calcium: 62.9mg | Iron: 3.3mg
The post Za'atar Eggs Fried in Olive Oil appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/zaatar-olive-oil-fried-eggs/ Tender, buttery, flavor-packed grilled scallops will take just 5 minute on your grill pan or outdoor grill! Served over my Mediterranean fresh tomato salsa, these scallops are easy to make for a quick dinner that feels even fancier than your favorite restaurant. Watch the video and check out my tips for how to grill scallops perfectly every time! Grill your own scallops at home!If you believe that scallops are a fancy dinner reserved only for dining out, this homemade grilled scallops recipe begs to differ! Buttery, melt-in-your-mouth tender grilled scallops - just like you'd expect at your favorite restaurant - take only 5 minutes on your grill pan or outdoor grill! In this recipe, large wild-caught scallops are seasoned very simply with Kosher salt and pepper, brushed with a little extra-virgin olive oil, then quickly grilled in a grill pan (or outdoor grill). Then they're served over fresh Mediterranean-style tomato salsa to make a simple dinner that is brimming with flavor and feels extra special. Serve these up for date night, to impress your guests or on any night that just needs a little extra flare or that fancy feeling. What are scallops?If you're not too familiar, scallops are a shellfish with an edible adductor muscle. They're round, tender muscles that are sweet, somewhat briny and delicate. Most supermarkets will sell two kinds of scallops--sea scallops and bay scallops. Sea scallops are larger (some can even be as big as 2 inches in diameter). Fresh vs. frozen scallopsDepending on where you are, frozen scallops are likely easier to find and more affordable. They may actually be fresher than "fresh" scallops, as fresh scallops can sit in the seafood counter for days while frozen scallops are frozen at peak freshness. When buying frozen scallops, look for wild-caught scallops. If you do live near the water and have access to good fresh scallops, look for ones with a firm texture, not shiny or too wet. Avoid them if they have a fishy or strong smell. Freshly caught scallops will smell a bit like seaweed or saltwater. A tip from my fishmonger: female scallops have a bit of a pinkish flesh, and they tend to be a bit sweeter. What's the best way to cook them?Scallops can be cooked in a variety of ways: battered and fried, pan-seared, baked, or grilled (as we do in this recipe). With sea scallops especially, because they tend to have a chewier texture, it's best to quickly sear or grill them to create a nice crispy exterior. Either way, they will cook in about 5 to 6 minutes, you'll want to watch to make sure not to over-cook them. What you'll need to make this recipeAside from your scallops and olive oil, you'll need a few simple ingredients to make this special scallops dinner:
How to grill scallopsThough the end result appears fancy, these grilled scallops are super easy to make. Prepare the Mediterranean salsa first, then tend to your scallops. There are two ways to grill the scallops:
How do you know when scallops are done on the grill?Like shrimp, scallops can get dry and rubbery if you don't cook them properly. Over medium-high heat, your scallops will take 2 minutes or so per side. After they cook for 2 minutes on the first side, and you see some char marks on the bottom, you can turn them over. They should release easily from the grill surface, but if not, give them a few more seconds and try again. They are ready when they release easily from your grill. Serve them immediately withScallops are best served immediately, so it's a good idea to prepare any sides or salads you're serving along ahead of time. I love pairing these grilled scallops over my Mediterranean fresh tomato salsa, which is a mixture of tomatoes, olives, shallots and herbs. You can also pair these scallops with any number of salads or vegetable sides like: white bean salad, avocado salad, zucchini boats, or sautéed asparagus. If you like, you can also add couscous or lemon rice for a little grain. How long will they keep?Scallops are best enjoyed immediately on the day you cook them. But if you have leftovers, you can store them in the fridge for a day or two. Reheating scallops is not recommended as they turn rubbery, so it's best to enjoy leftovers cold or at room temperature (you can turn them into a seafood salad). More seafood recipes to try:
Browse all Mediterranean recipes. Visit Our Shop. Grilled Scallops with Mediterranean-Style Tomato Salsa
These Grilled Scallops with Mediterranean-style tomato salsa are easy to make at home for a quick dinner that feels even fancier than your favorite restaurant. Perfect for guests, date night, or any special occasion! Make the salsa or any sides ahead of time, the scallops will take no more than 5 minutes to cook.
Course Main Course
Cuisine American/Mediterranean
Keyword easy scallops, scallops recipe, simple scallop recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 124.8kcal
Author Suzy Karadsheh
Ingredients
For the Fresh Tomato Salsa
Instructions
Notes
Nutrition
Calories: 124.8kcal | Carbohydrates: 8.6g | Protein: 14.3g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 27.2mg | Sodium: 736.4mg | Potassium: 307.1mg | Fiber: 1.5g | Sugar: 1.4g | Vitamin A: 15.3IU | Vitamin C: 28.6mg | Calcium: 21.1mg | Iron: 0.8mg
The post Grilled Scallops with Mediterranean Tomato Salsa appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/grilled-scallops/ Ready in just 5 minutes with no cooking required, this Creamy Whipped Feta is the perfect dip made with rich feta cheese and thick Greek yogurt. Serve it with pita chips or fresh vegetables for a quick and easy appetizer or mezze, spread it on your sandwiches, or use it as a bed to roasted veggies and other toppings (I have lots of ideas for you below)! An easy whipped feta dipIt's my belief that feta cheese makes almost anything better, from a few pieces of crumbled feta atop a fresh salad to a grilled cheese sandwich, and don't get me started on the flavor revelation which watermelon and feta! There is something about rich, briny feta that can transform a simple dish. As far as feta appetizers and dips, baked feta is definitely up there for me, and today's whipped feta is another amazing option that is a tad quicker since it requires no baking. Instead, this recipe combines feta cheese (I like to use blocks of feta stored in brine) with thick Greek yogurt and extra virgin olive oil to produce a fluffy and creamy whipped feta dip in 5 minutes! And the possibilities for how to serve it are endless! Why this feta dip works?While many whipped feta recipes use cream cheese or sour cream as the base of the dip, I like to use whole milk Greek yogurt, which is more in line with the Mediterranean way of eating. Greek yogurt balances and tames the saltiness of feta, while lending just enough tang and a smooth texture! It does not hurt to use a bit of good extra virgin olive oil to elevate the flavor and enhance the silky, rich finish. What you'll needThis easy feta recipe is made with high-quality feta, Greek yogurt and just a handful of additional ingredients to finish. Here are the ingredients I used to make it:
How to make whipped fetaThis whipped feta dip takes 5 minutes two steps to make! It's literally a matter of whipping everything together in a food processor and then adding a few items to garnish and serve. Here's how:
Tips for successKeep these tips in mind when purchasing ingredients and preparing your whipped feta:
Topping options to serve with whipped fetaThere is nothing wrong with serving a simple whipped feta with a side of crunchy homemade pita chips. But you can also use this dip as a creamy bed for things like:
How to store leftoversPlain whipped feta will last in the fridge for up to 3 days. Let leftovers come to room temperature before trying to dip your pita or veggies. More easy dip recipes:Browse all Mediterranean Recipes Visit Our Shop to browse quality Mediterranean olive oils, spices, and more! Creamy Whipped Feta Dip
Ready in just 5 minutes with no cooking required, this Creamy Whipped Feta is made with salty feta and thick Greek yogurt. Pair it with pita chips or fresh vegetables for a quick and easy appetizer. Be sure to check out ideas for how to use this dip as a bed to other delicious toppings!
Course Appetizer
Cuisine Mediterranean
Keyword feta dip, feta recipe, whipped feta dip
Prep Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 139.7kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 139.7kcal | Carbohydrates: 4.1g | Protein: 10.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.4g | Trans Fat: 0.1g | Cholesterol: 21.5mg | Sodium: 353.3mg | Potassium: 58.9mg | Fiber: 0.3g | Sugar: 2.2g | Vitamin A: 283IU | Vitamin C: 2.5mg | Calcium: 34.8mg | Iron: 0.3mg
The post Creamy Whipped Feta Dip appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/creamy-whipped-feta-dip/ What to make with too much zucchini? This list of delicious zucchini recipes is all you need! Everything from zucchini dinner recipes, apps, sides and more! A staple Mediterranean diet ingredient, zucchini boast some great benefits. It is high in antioxidants, rich in nutrients and vitamins including vitamins A and C, and because of the high water and fiber content, it also promotes healthy digestion by reducing your risk of constipation and symptoms of various gut disease. Right around mid July, the gardens and the markets are abundant with zucchini, and if you're one of the lucky ones who ended up with a few too many zucchinis, it's time to put them to good use! What can I do with too much zucchini?Zucchini is a versatile ingredient that you can eat raw in a salad or sliced and dipped in tzatziki sauce or hummus. You can cook zucchini many different ways: baked, grilled, sautéed in a pan with a bit of olive oil, roasted with other veggies, stuffed, or sliced and tossed in pasta, a pot of homemade vegetable soup, or any number of tasty meals. Here are 21 zucchini recipes that are delicious and easy to prepare any night of the week... Zucchini boats and other sides
Grilled zucchini recipes
Vegetarian zucchini dinner recipes
More dinner recipes with zucchiniZucchini pairs with nearly any protein of your choice to make a quick and wholesome dinner. Here are a few ideas:
Zucchini for breakfast!Add it to your eggs for a more wholesome and delicious breakfast! Here are some ideas:
Visit Our Shop to browse quality Mediterranean olive oils, spices, and more! Mediterranean Zucchini Recipes: Stuffed Zucchini Boats with Tomato and Feta
As you see in my roundup of zucchini recipes, there are plenty of use to use your summer zucchini in Mediterranean cooking. This simple stuffed zucchini boats is a vegetarian zucchini recipe combining grilled zucchini with tomatoes and feta for a delicious appetizer or side. Ready in about 15 minutes!
Course Side Dish
Cuisine Mediterranean
Keyword what to make with zucchini, zucchini recipes
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6
Calories 51.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 51.2kcal | Carbohydrates: 5.7g | Protein: 4.3g | Fat: 1.9g | Saturated Fat: 1g | Cholesterol: 6.7mg | Potassium: 334.1mg | Fiber: 1.4g | Vitamin A: 436.9IU | Vitamin C: 25.5mg | Calcium: 25.5mg | Iron: 0.7mg
The post 21 Mediterranean Zucchini Recipes appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/zucchini-recipes/ This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil and sharp feta cheese. Itâs a comforting vegetarian dinner idea thatâs easy to make and bursting with color thanks to the broccoli, zucchini and red bell peppers. What is a frittata?You could also say that frittata is similar to quiche: itâs an egg dish or an egg-based "pie" that works well for breakfast, brunch, lunch, dinner, or even sliced thinly for a savory appetizer. Like soups and salads, frittatas are first and foremost a thrifty dish meant to be versatile. I love that you can put almost anything in a frittata, from cheeses to meats and whatever vegetables you may have on hand! Arguably, though, frittata is easier to make than quiche, because it has no crust. The egg mixture and filling ingredients are poured directly into an ovenproof skillet. And in this recipe for oven baked frittata, the cooking begins on the stovetop and finishes in the oven. (Be sure to keep some oven mitts handy! Once you've removed your veggie frittata from the oven I recommend draping the oven mitts over the handles as a reminder that they are hot. Speaking from experience here). Zucchini and Vegetable FrittataThis little zucchini frittata recipe is a celebration of some of my favorite produce used often in Mediterranean cooking--zucchini, onions, broccoli, and red bell peppers. And the easiest way to coax out the natural sweetness and enhance the flavors of veggies is by roasting them briefly in a high-heated oven! If you've made my roasted broccoli recipe, you know that heating the sheetpan in the oven before adding the veggies is a great way to speed the charring process up. In about 10 to 15 minutes, the veggies will have softened and caramelized in some parts, and you can add them mix them with the eggs, feta, and fresh herbs to make your frittata. I like to use an oven-safe pan or cast iron skillet, which will work on the stovetop and later in the oven to finish this oven baked frittata. And I'm gonna let you in on a secret right here: a pinch of baking powder mixed in the egg batter for the frittata will help it fluff up a little! What you'll need for this recipeThis easy recipe uses a medley of roasted veggies, fresh herbs, and a good sprinkle of creamy feta. Here's what you'll need to make it:
How to make a frittata with vegetablesThis recipe begins with roasting the vegetables, which is done on a pan already hot from the oven. You will also need a ten-inch ovenproof skillet to cook the frittata itself.
How to tell when your frittata is done?Like quiche, omelet, and other egg-based dishes, frittata is perfectly cooked when the eggs are set in the center and no longer jiggly and the edges are golden-brown. If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing. If you notice the frittata is still too wet or runny in the center, bake for a few more minutes watching carefully. Tips for successHere are a few helpful pieces of advice for making the very best veggie frittatas with ease. Iâm sure youâre going to love this versatile recipe!
Serving ideasVegetable frittata is wonderful served as part of a fun brunch or picnic, adding some bright sides like this lemon-garlic sauteed asparagus, mango salad, watermelon salad, or panzanella! Or, if you need something sweet, try this summer fruit compote! How to store and reheat a vegetable frittataProperly stored, this frittata will keep for 3 to 4 days in the fridge. You should wrap the frittata tightly (feel free to cut it into individual slices first, if you want). You can also store frittata in airtight containers. Either way, be sure to refrigerate it within an hour of cooking. To reheat, just bake the frittata again, covered with foil, at about 350°F, for 10 minutes or so. The frittata should be hot all the way through. Related recipes to try
Hungry for more? Browse more breakfast recipes or our top Mediterranean diet recipes Mediterranean Vegetable Frittata Recipe
This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich olive oil, and sharp feta cheese. Itâs a comforting vegetarian entree thatâs easy to make and full of nutrition.
Course Dinner
Cuisine Italian
Keyword broccoli frittata, vegetable frittata, zucchini frittata
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 136.3kcal
Author Suzy Karadsheh
Equipment
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 136.3kcal | Carbohydrates: 4.2g | Protein: 7.8g | Fat: 10.2g | Saturated Fat: 2.6g | Monounsaturated Fat: 5.3g | Trans Fat: 0.1g | Cholesterol: 147.3mg | Sodium: 280.4mg | Potassium: 275.6mg | Fiber: 1.1g | Vitamin A: 1146.7IU | Vitamin C: 44.3mg | Calcium: 57.1mg | Iron: 1.3mg
The post Mediterranean Vegetable Frittata Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/vegetable-frittata/ With fresh ingredients and a delicious Mediterranean twist, this Mango Salad with Spinach, tossed in fresh lime juice and olive oil, is the perfect summer side! Ready in just 15 minutes. An easy & healthy mango saladThe best salads, in my opinion, are those that are packed with a variety of flavors and textures and bright colors. Salads are one of the easiest ways to "eat the rainbow" and there are so many ways to switch them up depending on the season. This savory mango salad with spinach is one of my current summer favorites. It features a bit of a Mediterranean twist, thanks to pomegranate arils, fresh herbs, and a light dressing of freshly squeezed limes and quality extra virgin olive oil. The draw to this salad is the perfect balance of flavors, between the ripe and sweet mango slices, the cool cucumber, crunchy red pepper, and refreshing herbs, all pulled together with a little heat from Aleppo pepper and tang from the lime juice. Each bite in this mango salad recipe is a little sweet, a little savory, a little citrusy, and a little warm - the perfect explosion of flavor! This little recipe comes together in about 15 minutes, and I've got you covered with a few tips and ways to turn this mango salad into the perfect summer lunch or dinner. How to select mangosContrary to popular belief, color is not the main factor to look for when buying mangos. With hundreds of possible mango varieties, the colors will differ from one to another. And that bright red or orange color you see on a mango is not necessarily always a sign of ripeness. Mangos are actually similar to avocados and peaches in that the best way to tell if they're ripe is to give them a gentle squeeze. If there's a little bit of give but still holds its shape, the mango is ripe. On the other hand, mangos that feel too soft or squishy may be too ripe and would be best used in a smoothie and not a salad. Give your mango a quick sniff near the stem. A ripe mango will have a nice fragrant smell. How to cut a mangoNot sure how to slice a mango for salad? Here is how I do it:
What goes well with mangos in a salad? IngredientsThis easy savory mango salad is made with lots of fresh ingredients and a handful of seasonings. I like the combination of mangos with some green leaves, like spinach, and crisp vegetables like cucumbers and bell peppers. If you like heat, mango and chiles is a great match! Here's what you'll need to make this salad:
How to make mango saladThis savory mango and spinach salad comes together in just 15 minutes! It's a quick, easy and light side dish or summer meal.
VariationsMangos in salads are surprisingly versatile, with their soft but not mushy texture and sweet, but not overly so, flavor. If you want to change up this savory mango salad, here are a few suggestions of things that pair well with mangos in salads:
Tips for successFor the best mango salad, keep these things in mind while preparing it.
Serve it withAs a side, this savory spinach and mango salad pairs wonderfully with fish, chicken, or meat, and particularly grilled items! A few favorites are grilled chicken wings, grilled harissa chicken, swordfish, or salmon kabobs, or shrimp skewers! More healthy salad recipes you'll love:
Hungry for more? Browse all Mediterranean recipes or top Mediterranean diet recipes. Visit Our Shop Mediterranean-Style Mango Salad Recipe with Spinach
Healthy Mango Salad with Spinach, prepared Mediterranean-style with pomegranate arils and fresh herbs, and tossed with fresh lime juice and extra virgin olive oil.
Course Side Dish
Cuisine Mediterranean
Keyword mango salad, mango spinach salad, salads with mango, spinach salad with mango
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 or more people
Calories 227.8kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 227.8kcal | Carbohydrates: 54.9g | Protein: 4.3g | Fat: 1.9g | Saturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 27.8mg | Potassium: 816.4mg | Fiber: 7.9g | Sugar: 46.3g | Vitamin A: 5832IU | Vitamin C: 152.4mg | Calcium: 73.5mg | Iron: 1.6mg
The post Mediterranean-Style Mango Salad Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/spinach-mango-salad/ |
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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