Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day! An easy Mediterranean tortellini pasta saladThis spinach tortellini salad is one of my favorites because it's quick and easy to assemble and the leftovers are perfect for lunch the next day! In this recipe, the delicious ricotta-filled pasta is combined with baby spinach, fresh herbs and vegetables, along with other Mediterranean favorites like mozzarella cheese, olives and sundried tomatoes. I love making my own salad dressings, and since pasta salad is loaded with delicious flavors, a simple homemade Italian dressing is the perfect choice here. The dressing is light and bright made with good Italian extra virgin olive oil and citrus with oregano and fresh thyme. I kept this salad vegetarian but if you wanted to stir in some meat, go for it - especially if you'll be serving this as a meal on its own! Tortelloni vs. tortelliniIt's easy to confuse these two delicious pastas but there is a difference between tortelloni and tortellini. They are both two ring-shaped pastas that are stuffed. There is a difference in the traditional fillings used and in the pasta size. Tortelloni are larger in size and are traditionally stuffed with vegetarian ingredients, vs. tortellini which are traditionally stuffed with a meat filling. In this vegetarian recipe I used ricotta-stuffed pasta, which you can find in the fridge section at the grocery store. Ingredients for this tortellini salad recipeBoth the salad and the homemade Italian dressing require just a handful of ingredients! For the salad
For the dressing
How to make spinach tortellini salad with Italian dressingThis salad comes together quickly, with little prep!
Recipe variationsThe great thing about simple recipes like this one is that they leave a lot of room to get creative and make it your own. You can easily switch up this tortellini salad by using ingredients you have on hand. Here are a few suggestions:
Tips for successThis easy tortellini salad recipe is pretty straightforward but here are a few things to keep in mind.
Serving ideasTortellini salad is a great dish to serve a little crowd as an alternative to traditional pasta salad. It also works as a side dish with your protein of choice like salmon kabobs, lemon garlic drumsticks, or even lamb burgers. Leftovers would make a quick and easy lunch the next day! Can I make this in advance?Yes, you can easily make this Mediterranean tortellini salad up to a day in advance. Prepare the salad and dressing separately and store them both in the fridge. When you are ready, toss everything together with the dressing and set it aside for a few minutes. Leftovers and storageLeftover tortellini salad should be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as the salad sits in the fridge, however, after a couple of days, the pasta and veggies may begin to get soggy from the dressing, so I recommend enjoying it as soon as possible. More pasta salad recipes:Featured in this recipeVisit our shop to browse quality Mediterranean ingredients Spinach Tortellini Salad
Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day!
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Diet Vegetarian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 8 servings
Calories 378.8kcal
Author Suzy Karadsheh
IngredientsFor the Salad
For the Dressing
Instructions
Notes
Nutrition
Calories: 378.8kcal | Carbohydrates: 38.2g | Protein: 12.9g | Saturated Fat: 5.5g | Polyunsaturated Fat: -2.7g | Monounsaturated Fat: 8.8g | Cholesterol: 44.7mg | Sodium: 828.5mg | Potassium: 287.4mg | Fiber: 5g | Sugar: 3.2g | Vitamin A: 1923.1IU | Vitamin C: 32.7mg | Calcium: 236.1mg | Iron: 2.3mg
The post Loaded Spinach Tortellini Salad appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/spinach-tortellini-salad/
0 Comments
Ready to give your meals a bold and bright Mediterranean twist? This roundup of Best Mediterranean Recipes of the year will give you all the inspiration you need. This selection includes the top 25+ recipes of this year as voted by fans of The Mediterranean Dish! Also be sure to see our collection of top Mediterranean Diet Recipes. One of the fun rituals I look forward to every December is updating my list with the very BEST Mediterranean recipes of the year! I love looking back to see which recipes everyone loved most. And it's a good mix between quick modern recipes like whipped labneh, mushroom pasta or marinated grilled chicken wings, and tried-n-true Mediterranean classics like falafel and Greek salad (two of my all-time favorites). Whether you've stumbled here looking to follow the world's best diet or just looking for healthier dinners with big, bright flavors, there is something for you on this list of top 25+ Mediterranean recipes to try this year! You can also see our top Mediterranean diet recipes and hundreds more here. And join my e-mail list for FREE weekly meal plans! What does eating the Mediterranean way (or the Mediterranean Diet) Look Like?I should point out that this post is not necessarily about the Mediterranean diet. You should review this post: what is the Mediterranean diet and how to follow it for more information. But, the majority of the recipes in this roundup do follow the Mediterranean way of eating and are a great place to start as well. And the good news is, you can easily cook colorful Mediterranean recipes you can feel good about, and the list of recipes below is a great start! So if you're wondering what eating the Mediterranean way (or the Mediterranean diet) looks like, here is my super quick-n-dirty summary... What to eat on the Mediterranean diet
This shopping list should help you grab what you need to start cooking the Mediterranean way. And now, let's get to our top Mediterranean recipes of this year as decided by lovely readers and followers of this site! For your convenience, I've divided the list of recipes into two sections: Mediterranean dinner recipes and entrees (main dishes), and Mediterranean salads, sides and sauces. Here we go... Best Mediterranean Recipes to Try in 2022To see each recipe, simply click on the recipe name above each image Mediterranean breakfastThere is no shortage of Mediterranean breakfast recipes here on the site, but this year, two breakfast recipes won everyone's heart: 15-Minute Mediterranean Breakfast Bowls. Instagram went nuts for these easy breakfast bowls with eggs, hummus, and delicious sauteed veggies. This is a good one that you can prep ahead and assemble any day of the week! Turkish Cilbir (Poached Eggs). Savory poached eggs over garlicy yogurt and finished with a warm spicy olive oil sauce. Enjoy it with your favorite chunky bread! Mediterranean Dinner Recipes & MainsBaked Chicken Thighs. Can't go wrong with comforting juicy chicken, coated in a bold Mediterranean rub and baked in a high-heated oven. Garlic Mushroom Pasta. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce! Rich and velvety mushroom pasta recipe WITHOUT any cream. Shrimp Scampi. Skip the restaurant and make this easy shrimp recipe right at home in less than 20 minutes! And if you're a garlic lover, you might even double the sauce so you have plenty to toss this shrimp with your favorite pasta! Baked White Fish with Tomatoes and Olives. Such a simple fish recipe that is so worth a try! You'll love the bright tomato and olive topping. Greek-Style Eggplant Recipe. This simple vegan eggplant stew with chickpeas and tomatoes is all the comfort. And you'll love the Greek flavors thanks to a little extra virgin olive oil and a combination of warm spices including oregano, paprika, and a pinch of cinnamon. Roast Lamb Rack. My girls call these lamb lollipops because they are perfect hand-held meat! I give them a simple Mediterranean garlic marinade and they cook in just 15 minutes or so in a high-heated oven. Chicken Shawarma. This easy baked chicken shawrama will transport you to the streets of the Middle East! Loads of flavor. The secret is in the simple homemade shawarma spice mixture. Recipe comes with a step-by-step tutorial and video show you exactly how to make this delicious chicken. Spaghetti Aglio e Olio. Classic Italian pasta with garlic and olive oil, takes only 5 ingredients and less than 20 minutes to make! Baked Lemon Garlic Salmon. Perfectly tender, flaky baked salmon with a homemade lemon and garlic sauce. This recipe takes very little prep and less than 20 minutes to cook. Falafel. If you've ever wanted to try homemade falafel from scratch, my tutorial is all you need! Hearty and healthy vegan patties made of ground chickpeas, garlic, and fresh herbs. An authentic falafel recipe just as they serve on the streets of the Middle East. And I show you how to fix the BEST falafel sandwiches. Italian Baked Chicken Breasts. Boneless skinless chicken breasts prepared with a simple spice mixture, garlic and extra virgin olive oil, and finished with fresh parsley and basil! Spanakopita. Savory Greek pie made of perfectly flaky phyllo dough with a warm spinach and feta cheese filling. It's easier to make than most people think. Check out the recipe and tutorial. Mediterranean fish soup. Eastern Mediterranean spices like cumin, coriander, and turmeric, along with fresh herbs and lemon juice, take your average fish soup to a new level of delicious. You'll want to serve it with some good bread to mop up the delicious, extra herby broth! Mediterranean Salads and SidesGreek Salad. A classic that everyone loves made with the perfect combination of garden veggies and finished with blocks of feta cheese and kalamata olives. If you like, you can use my ladolemono dressing on this delicious salad. Italian Pasta Salad. Curly pasta, tossed with crunchy veggies, salami or ham, and a light homemade Italian dressing. I love this dish for a large party or pot-luck dinner. Lemon Roasted Broccoli. Instagram went crazy for this sexy broccoli with just the right amount of char! Toasted Orzo Pasta. Another one that Instagram went nuts for is this simple toasted orzo recipe with Parmesan and Sun-dried tomatoes. This side dish goes with nearly any entree you pick! Tabouli. If there is ever a classic Mediterranean salad, it is hands-down tabouli (or tabbouleh). Made of finely chopped vegetables, lots of fresh parsley and bulgur wheat, then tossed with lime juice and extra virgin olive oil. For me, I like adding cucumbers to my tabouli for extra crunch! Appetizers and MezzeI have the largest selection of Mediterranean mezze and small plates, it is my favorite way to eat! But here are a few reader favorites for this year: Greek Baked Feta. I was first introduced to warm, creamy, and luscious baked feta many years ago in Greece, and it is still one of my favorite things to serve with a good drizzle of extra virgin olive oil and crusty bread. Fried Calamari. Crispy fried calamari finish with lemon juice is a classic Mediterranean appetizer that is now loved world-wide. A few tips make all the difference in getting your calamari just right so that it is never rubbery. Grilled Chicken Wings. Yes, it is totally possible to give your chicken wings a Mediterranean twist! The secret to these delicious wings is in the onion marinade that is loaded with warm spices. Whipped Labneh Dip. This easy dip starts with my basic labneh recipe which takes very little effort to make using plain whole milk yogurt and salt. From there, you'll whip the creamy labneh with a bit of lemon zest and finish it with a warmed olive oil sauce with olives, tomatoes, and a good dash of za'atar. I'm not surprised this one made the top recipes list, it is a simple appetizer that brings the wow factor every time. Gabmas al Ajillo. Spanish garlic shrimp in the tastiest wine sauce! This quick appetizer is best served immediately with crusty bread. Greek Tzatziki Sauce. Greek yogurt sauce with cucumbers and fresh garlic. This is a versatile sauce that is the perfect accompaniment to many Mediterranean dishes. I love it with souvlaki or even salmon kabobs. And if you're wondering about the top dessert for the year, again, it was non other than baklava! *This post is updated every year to reflect readers' choices and top Mediterranean recipes for the given year. Hungry for More? Join my e-mail list for FREE to receive new recipes and my weekly dinner plan! VISIT OUR ONLINE SHOP The post Top 25+ Mediterranean Recipes to Try This Year! appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/best-mediterranean-recipes-of-2018/ With crunchy vegetables, fresh herbs, and a zesty Dijon dressing, this no-mayo Mediterranean tuna salad is loaded with flavor and nutrition. Once you try it, you will never go back to those heavy deli-style tuna salads! Unlike classic tuna salad, this recipe is completely mayo-free and it takes on a delicious Mediterranean twist, thanks to loads of crunchy veggies, fresh herbs, and a bright Dijon dressing with lime juice and good extra virgin olive oil. I often make this healthy tuna salad stuffed in pita pockets for the perfect sandwich night. But you can also serve it as an appetizer with pita chips or over sliced tomatoes for a lower-carb option. What kind of tuna to use?Tuna on its own can be a wonderful protein option. It is also nutrition rich, containing B-6, B12, vitamin A, iron, zinc, magnesium, potassium and omega-3 fatty acids. There are a couple kinds of tuna out there, white albacore and chunk light. Some packed in olive oil, and some packed in water. I turn to responsibly caught Albacore which is higher in heart-healthy omega-3 fats. And if you're concerned about the fat content, your best bet will be tuna packed in water. I've used both in the past, but I do prefer to add my own extra virgin olive oil so I can control the flavor and the amount used. I like Early Harvest Greek olive oil with tuna, it is rich and has a good peppery finish. Mercury levels in tuna can be a health concern, which is why my family consumes tuna no more than once every two weeks. (Talk to your healthcare provider if you have concerns about eating canned tuna) Ingredient notes for this recipe
Tuna salad dressingFor the perfect tuna salad without mayonese, I make a zesty Dijon dressing using:
Tuna salad instructions
Leftovers and Prepare-Ahead InstructionsThis Mediterranean tuna salad will keep well in the fridge, stored in tight-lid glass container, for about 2 days or so. If you're looking to try and make it ahead, you can make the dressing a day or 2 ahead of time and save it in the fridge in a tightly closed mason jar. You can also chop the vegetables and fresh herbs etc. and store them in the fridge in separate zip-top bags. When you are ready to serve, add the tuna and chopped items in one large mixing bowl and combine with the dressing. Other tuna recipes & more to try:Mediterranean White Bean and Sardine Salad Mediterranean Tuna Salad with Dijon dressing
Healthy tuna salad recipe with no mayo, prepared the Mediterranean way with lots of crunchy vegetables, fresh herbs, and a zesty Dijon dressing!
Course Salad
Cuisine Mediterranean
Diet Gluten Free, Low Calorie
Prep Time 15 minutes
Servings 6 people
Calories 121.6kcal
Author Suzy Karadsheh
IngredientsFor the Zesty Dijon Mustard Dressing
For the Tuna Salad
Instructions
VideoNotes
Nutrition
Calories: 121.6kcal | Carbohydrates: 4.2g | Protein: 0.5g | Fat: 12.1g | Saturated Fat: 1.7g | Monounsaturated Fat: 8.8g | Sodium: 7.5mg | Potassium: 97.7mg | Fiber: 1g | Sugar: 1.3g | Vitamin A: 151.7IU | Vitamin C: 7.8mg | Calcium: 18mg | Iron: 0.4mg
*This post first appeared on The Mediterranean Dish in May 2015 and has been recently updated with new information and media for readers' benefit. Enjoy! The post Healthy Mediterranean Tuna Salad w/ Zesty Dijon Dressing (Video) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/mediterranean-tuna-salad/ Hands-down the BEST black eyed peas recipe with loads of veggies and bold Greek flavors. Even meat lovers come back for this delicious vegan black eyed pea stew! Low calorie and gluten free. Be sure to grab my tips for how to cook black eyed peas + watch the quick video below. This easy black-eyed peas recipe comes together in a flash using simple pantry staples, and is filled with loads of fiber and nutrition! It's a winner in my book! Like my earlier chunky lentil soup, this bean stew is super budget-friendly for a family meal and is ideal for meal prep for lunches during the week! This is not your typical black eyed peas and ham recipe, this one-pot situation takes on a bit of a Greek twist with loads of aromatics, delicious seasonings, and a good drizzle of Greek extra virgin olive oil. In fact, this recipe is considered a part of the Greek Lathera food category, which literally means âone with oil.â This term describes an entire category of Greek dishes (like these green beans) where delicious veggies are meant to swim in rich, high-quality extra virgin olive oil. In my opinion, there is hardly anything better than that! It is entirely vegan but even my meat lovers are always coming back for more! What are black-eyed peas?Black-eyed peas are smallish beans with a dark spot on them that looks like an eye, that's where the name came from. They are hearty and have great texture and a subtle nutty flavor. They also have tons of health benefits--soluble fiber, folate, magnesium, vitamin A, iron, and more! And like other beans and legumes, they are definitely on the list of Mediterranean diet foods. And because of their fiber, protein, and healthy carb content, these cute little beans will keep you full for a while. But if you haven't cooked with them before, this Greek-style black eyed peas stew is a great place to start! Ingredients you need to make this recipe
How to make this black eyed peas recipe?This weeknight black eyed peas recipe is a quick one that uses canned beans which saves you time on soaking and cooking. Here is how to make this recipe:
If you prefer, you can totally go the slow cooker route and let the black eyed peas and veggies marry in the crock pot for 8 hours or so (see below) How to cook black eyed peas from scratch?If you have some dry black-eyed peas and you'd like to use them in this recipe, you will need just over 1 cup of dry black-eyed peas to give you the equivalent amount of 2 cans of black eyed peas used in this recipe. Like all beans, dry black eyed peas require soaking for several hours or overnight before cooking. Here is how to cook black eyed peas from scratch:
Once they are cooked, drain and use the cooked beans in place of canned ones. Slow cooker methodYes, this Greek vegan black-eyed peas recipe can be made in your slow cooker! These are the instructions for how to do it:
Note for using dry beans in the slow cooker method: You can also use dry black-eyed peas in the slow cooker method without soaking the beans overnight! Just rinse them well and add them in the slow cooker and add an additional 1 cup of water to what the recipe states. The dry beans will have a good 8 hours to soften in the slow cooker. What to serve along?When you go to serve the black-eyed peas stew, I recommend you add a healthy drizzle of Early Harvest Greek extra virgin olive oil. Makes such a difference adding an extra measure of richness. You can serve the stew with some delicious and chewy Greek pita bread or you can top cooked rice, orzo, quinoa, or any other grain with the black-eyed peas scooped generously over the top. To start, try my traditional Greek salad! LeftoversIf you have leftovers, you can store them in an airtight container in the fridge for up to one week. You also have the option to freeze for later use! Let the stew cool completely and store in zip baggies or airtight container in the freezer. When you are ready to reheat, remove from the freezer the night before and put in the fridge to let thaw. When you want to eat, heat in a pot or pan until warm and bubbly. More black eyed peas and bean recipes to try:You may also like 17 Mediterranean Bean Recipes. Browse more Mediterranean diet recipes. Greek-Style Black Eyed Peas Recipe
If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas stew is popular even among meat lovers!
Course Entree
Cuisine Greek
Diet Gluten Free, Low Calorie, Low Fat
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people
Calories 46.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 46.2kcal | Carbohydrates: 10.7g | Protein: 1.8g | Fat: 0.5g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 331.1mg | Potassium: 363.8mg | Fiber: 3g | Sugar: 4.4g | Vitamin A: 4551.8IU | Vitamin C: 42.8mg | Calcium: 71mg | Iron: 2.1mg
*This post originally appeared on The Mediterranean Dish in January of 2020 and has been updated with new information and media for users' benefit. The post Greek-Style Black Eyed Peas Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/black-eyed-peas-recipe-greek/ Quick and simple Italian sausage and lentils recipe with fennel and aromatics like onions, garlic, and carrots. Finished with a splash of red wine vinegar and a drizzle of extra virgin olive oil, this one-pan lentil stew is hearty in the best way possible! Lentils, like beans, soak up whatever flavor they are cooked with. Here, it is Italian chicken sausage and sweet fresh fennel with other aromatics like onions and garlic for a perfectly hearty lentil stew! This simple sausage and lentils recipe comes from one of our readers Darryl Patrick Lombard, who makes it often on busy weeknights. Iâm so glad he shared it with me because if you thought lentils were bland, wait till you try Darrylâs recipe! Loads of flavor with such little effort. Flavor-packed lentil stew!Italians have been doing the sausage and lentils combo for many years, and it is a darn delicious one to try! Plus, the combination of protein-packed lentils and a little bit of chicken sausage makes for a satisfying meal to feed a little crowd. This recipe starts with one cup of green lentils (black lentils will work too), which do not require soaking overnight and are naturally filling. Simmer the lentils with browned chicken sausage (or Italian sausage of your choice), chunks of subtly sweet fresh fennel, onions, garlic, and carrots, and you end up with a delicious stew in 30 minutes or less. If youâre worried about the amount of fennel in the recipe, just know that the licorice-y taste of fresh fennel will mellow quite a bit once cooked, resulting in a slightly sweet flavor that is well balanced with the saltiness of the sausage. With a splash of red wine vinegar, all the flavors come to bright attention. A drizzle of extra virgin olive oil at the end adds a luxurious, rich finish to this humble lentil stew. Ingredients - what you need to make this recipeWith just a few ingredients, you can have a main meal that is simple yet striking. Hereâs what youâll need to make sausage and lentils:
How to make this lentil stew (step-by-step):This easy green lentil recipe comes together in 30 minutes or less! Hereâs how to make it:
Variations
Make ahead tipsAlthough this green lentil recipe is quick to make any given night of the week, you can prepare parts of it in advance if you like.
What to serve alongThis sausage and lentils with fennel is a hearty meal in itself, and you may not need much to serve along but a nice rustic bread to sop up the delicious liquids and olive oil. I like to start the meal with a big salad . Leftovers and storageThe beauty of this lentil stew is that it is one of those meals that taste even better the next day once the flavors have had a chance to meld. Store leftovers in the fridge for up to 4 days. Reheat on the stovetop over medium heat (you may need to add a little more broth). Other lentil recipes to try:Browse our top Mediterranean diet recipes. Or all Mediterranean recipes. Sausage and Lentils with Fennel
One-pan lentil stew with sausage, fennel, and aromatics like onions, garlic, and carrots. Hearty in the best way possible, this sausage and lentils is finished with a splash of red wine vinegar and a silky drizzle of good extra virgin olive oil! Big thanks to one of our readers Darryl Patrick Lombard who graciously shared this easy recipe!
Course Dinner
Cuisine Italian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people (or more)
Calories 326.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 326.4kcal | Carbohydrates: 40.6g | Protein: 22.9g | Fat: 8.9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 40mg | Sodium: 634.8mg | Potassium: 825.1mg | Fiber: 17.5g | Sugar: 3.6g | Vitamin A: 2845.9IU | Vitamin C: 13.2mg | Calcium: 72.9mg | Iron: 4.8mg
The post Italian Sausage and Lentils with Fennel appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/sausage-lentils-stew/ Vasilopita is a Greek New Yearâs bread (or cake) with a lucky coin hidden within. This vasilopita recipe is made of layers of cinnamon-scented dough with a delicious sweet and savory combination of flavors and toasted sesame seeds. Big thanks to Karen Stoeckle for sharing her family recipe!A few weeks ago, I asked my readers to share family holiday recipes they cherished. I was thrilled to see Karen Stoeckleâs vasilopita, a Greek lucky New Yearâs bread recipe passed down to her through her Greek grandparents Mary and Gregory Matjouranis who moved to from Mytelene, Greece as a young couple. Karen grew up with the tradition of making and cutting vasilopita bread every New Yearâs Day, and she started making it on her own when she was just 16 years old. I loved hearing that the year she found the lucky coin is when Karen also met her husband! I found Karenâs Greek new year's bread recipe so unique compared to what Iâve read elsewhere online, and Iâm very excited to share it with you! What is vasilopita?Vasilopita (pronounced vah-si-lo-pee-tah or vashilopita) is a traditional Greek New Yearâs bread (or cake) served at midnight to bring good luck into the new year. This bread is made extra special by the fact that a coin is hidden within it, and the person who finds it is said to have good fortune for the whole year ahead! About this New Yearâs bread recipeThere are variations of vasilopita. Some are sweet cake recipes, while others are more of a bread. This recipe from Karen's Greek grand parents is a bread recipe made of thin layers of dough, flavored with sweet and savory flavors from a cinnamon and sugar mixture and grated Romano cheese, which is a unique twist (you can omit the cheese if you're looking for a sweet bread). Decorating vasilopita also varies from one family to another. Some dust the vasilopita generously with powdered sugar, while others finish it with a sugar glaze or a sprinkle of pomegranate or sesame seeds (as in todayâs recipe). The ritual of cutting and serving vasilopitaTraditionally, vasilopita is meant to be made and served at midnight on New Yearâs! There is a bit of religious component when it comes to slicing and serving this special breadâthe first two slices being for Christ and Mary, the third being for the house to bless it. The remaining slices are shared among the hosts, other family members, and guests (from oldest to youngest). About the lucky coin!Everyone who receives a slice of vasilopita has a chance of finding the coin, which can be gold or silver plated. There are coins made specifically for vasilopita, but as I do not have any of those, I used a quarter (which I wrapped in foil before inserting into the bread dough before baking). Saint Basil is said to have started the lucky coin tradition over 1,500 years ago, as he would hide jewels and coins inside bread for the poor. Ingredients - what you need to make this recipe
How to make vasilopitaMaking this special New Yearâs bread recipe takes a bit of time, but the work is worth it when you slice into delicious bread with family and friends at midnight. Here is how to make it (print-friendly recipe with ingredient measurements below).
Tips for success
How to serve itVasilopita is typically eaten plain, but I loved adding some honey over mine! Vasilopita is made to be shared amongst family and friends right at midnight on New Yearâs. And if you want to follow the religious tradition as mentioned earlier, then the first couple of slices are saved for Christ and Mary. From there, simply serve everyone from oldest to youngest. Each person who gets a slice stands a chance to find the lucky coin! Leftovers and storageThis bread can be stored in an airtight container at room temperature for 3 to 5 days. If you prefer it warmed up, reheat it in a medium-heated oven for a few minutes. Other bread recipes to tryHungry for more? Browse more Mediterranean Recipes. Vasilopita (Greek New Year's Bread)
This vasilopita recipe has been passed down to one of our readers Karen Stoeckle from her Greek grand parents! It is Greek New Year's bread made of layers of cinnamon-scented dough with Romano cheese and toasted sesame seeds. Although there is no rising time involved , budget about 2 ½ hours of time for the bread to be ready.
Course Bread
Cuisine Greek
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Cooling time 20 minutes
Servings 20 slices (up to)
Calories 334.2kcal
Author Suzy Karadsheh
IngredientsFor the dough:
Cinnamon Mixture:
Instructions
Notes
Nutrition
Calories: 334.2kcal | Carbohydrates: 73.9g | Protein: 5.8g | Fat: 2.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Cholesterol: 9.8mg | Sodium: 236.9mg | Potassium: 90.4mg | Fiber: 4.9g | Sugar: 30.3g | Vitamin A: 57.6IU | Vitamin C: 0.2mg | Calcium: 155.9mg | Iron: 3.2mg
The post Vasilopita (Greek New Yearâs Bread) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/vasilopita-greek-new-years-bread/ Succulent, tender roasted Cornish hen recipe with a Mediterranean garlic and spice marinade that makes all the difference! This no-fuss recipe is great for a special gathering: Give each person their own, or split the Cornish hens in half to feed a crowd! Who doesnât love their own personal whole roasted chicken?! Thatâs the beauty of the lesser-known and under-appreciated Cornish hen. Cornish hens may not be your first choice for a weeknight meal or even a holiday meal, but that doesnât mean you shouldnât consider it! As a bonus, with my tasty Mediterranean garlic spice rub--made with loads of fresh garlic, warm spices, and a splash of bright lime juice--this roasted Cornish game hen recipe makes a very special meal without breaking the bank! What is a Cornish hen?A Cornish hen (also known as Rock hen or Cornish game hen) is basically a smaller breed of chicken (usually around one or two pounds in weight). Because they are younger, Cornish game hens are also more tender than their larger chicken cousins. They also have fewer calories than your average chicken. The flavor difference between chickens and Cornish hens is almost negligible: Cornish hens have a slightly milder flavor, but they basically taste like the chicken you're used to eating. Because of their small size, Cornish hens are perfect as a serving for one person or split in half when served with some delicious sides. I love pairing this easy roasted Cornish hen recipe with my Cinnamon Roasted Sweet Potatoes; Italian Oven Roasted Vegetables; or Brussels sprouts...Lots more ideas below! Ingredients you need to make it
For the Cornish hen marinade!I found the unexpected perfect match for a Cornish hen: this garlicky, warm Mediterranean garlic and spice marinade! The chicken gets bathed in this marinade for only a few minutes before you cook it, and it is delicious! Here is what you need for this marinade:
How to cook Cornish hens
Tips for the best Cornish hen in the ovenTo make the juiciest, most tender Cornish hen in the oven, follow simple my tips below!
What to serve alongCornish game hens served whole along with some sides make a beautiful plate when you have guests over. If you're feeding a larger crowd and have an abundance of sides, halve the Cornish hens. Serve with sides like Italian roasted veggies, cinnamon roasted sweet potatoes, simple roasted carrots, or even Lebanese hashweh rice. For a complementary salad, try roasted beet and kale salad or this bright fattoush salad. Make ahead tipsIf you want to save time, a lot of the heavy lifting for this Cornish game hen recipe can be done a day in advance:
Leftovers and storageAllow the baked Cornish hen leftovers to come to room temperature. Store in airtight containers in the fridge for up to 3 days. More poultry recipes to try:Browse our top Mediterranean diet recipes. Or all Mediterranean recipes. Cornish Hen Recipe with a Mediterranean Garlic and Spice Marinade
You'll love this roasted Cornish hen recipe! Fall off-the-bone-tender Cornish hens bathed in a tasty Mediterranean garlic and spice marinade. Be sure to see suggested sides and salads!
Course Dinner
Cuisine Mediterranean
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 people (up to)
Calories 415.2kcal
Author Suzy Karadsheh
Ingredients
For the Garlic and Spice Marinade
Instructions
VideoNotes
Nutrition
Calories: 415.2kcal | Carbohydrates: 8g | Protein: 39.8g | Saturated Fat: 9.3g | Monounsaturated Fat: 16.5g | Cholesterol: 227.3mg | Sodium: 358.6mg | Potassium: 693mg | Fiber: 1.4g | Sugar: 2.5g | Vitamin A: 576.4IU | Vitamin C: 14.1mg | Calcium: 61.5mg | Iron: 2.6mg
*This post first appeared on The Mediterranean Dish in December of 2015 and has recently been updated with new information and media for readers' benefit. Enjoy! The post Cornish Hen Recipe with Mediterranean Garlic and Spice Marinade appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/cornish-hen-recipe-spice-rub/ This perfectly roasted whole branzino recipe is an impressive fish dinner that you can make in just 20 minutes! It's even better finished Greek-style with my lemony, garlicky ladolemono sauce. Check out the tips and video below. I make a fair bit of fish dinners using boneless fish fillets from baked cod, to pan seared salmon, and even fish piccata. But when Iâm after something a little extra special, I go for whole roasted fish like todayâs branzino recipe. Whole fish is easier to prepare than most people think. With just a few seasonings, veggie slices, and a hot oven, you can prepare this branzino recipe in just over 20 minutes! I love finishing my hot fish with a good pour of my easy ladolemono sauce for loads of bright Greek flavors of fresh lemon juice, garlic, and dried oregano. What is branzino?Branzino, also known as Eurpoean or Mediterranean sea bass, is a beautiful white fish native to the western and southern coasts of Europe, as well as the northern coasts of Africa. The light, flaky white flesh of branzino has a delicate, slightly sweet taste that lends itself well to a variety of flavors. It is usually served whole but works well when filleted. Here in the US, this white fish is usually sold as branzino (plural, branzini), but it goes by other names like European bass, lavraki, capemouth, loup de mer, and as mentioned, Mediterranean sea bass. When buying whole fish, first check the eyes: They should be bright and shiny. If the eyes are cloudy, avoid that fish! Do the smell test. Fresh fish should not spell overwhelmingly fishy. A briny smell is normal, but if the fish has been sitting in the case too long, it will begin to smell foul. Lastly, a fishâs scales are a good indicator of how long a fish has been sitting out. Fresh fish will have bright, metallic scales. Steer clear of fish with dull scales. Ingredients for this whole branzino recipeBecause of its tender flesh and delicate flavor, branzino (or Mediterranean sea bass) does not require a ton of work to taste great! The flavors here come from fresh sliced vegetables and a delicious lemony, garlicky ladolemono dressing. Here is what you need to make it
Sauce for roasted branzinoFinishing your cooked seafood with a big squirt of fresh lemon is a good way to add brightness and counter any âfishyâ or briny flavors. But to amp the flavor up even more, I finish this easy whole branzino recipe with a bath of Greek ladolemono sauce, which is made with lots of fresh lemon juice, garlic, dried oregano, and a good drizzle of rich, peppery Greek extra virgin olive oil. The key here is to pour the sauce over the hot fish immediately when you take it out of the oven. Every bite will be fully flavored with the delicious sauce! My ladolemono recipe makes more than you will use over one branzino, but you can use the rest in a Greek salad or you can store it in the fridge for up to 2 weeks to use when you need it. Other sauce options that will work well with this whole roasted fish are chermoula, romesco, or homemade basil pesto. I still highly recommend that you squeeze a good bit of fresh lemon juice over the fish if youâre not using ladolemono sauce. How to make roasted branzino (step-by-step):Whole roasted branzino is so much easier to prepare than it looks! With some simple, classic Mediterranean flavors like lemon and garlic, you can have a sophisticated dinner for two ready in about 20 minutes! Hereâs how you make it (printer-friendly version below):
Tips for best whole fish:Mild, flaky white fish does not need much to taste good, but there are some easy tips to take your baked branzino to the next level.
What other fish can I use in place of branzino?Branzino can sometimes be difficult to find, but Iâve had good luck locating it at Whole Foods. If branzino is not available in your area, you can use red snapper, cod, sea bass, whole striped bass, flounder, halibut, or any other mild, flaky white fish. What to serve with this Greek fish recipe?This Greek fish dinner pairs well with lemon rice, Greek roasted potatoes, or oven-roasted vegetables. To start, I like to serve a big Greek salad or quick Mediterranean salad. Both salads can be dressed with any leftover ladolemono you may have. Leftovers and storageAs this is a sharing meal for two, you likely wonât have any leftovers. But if you do, store leftovers in an airtight container in the fridge. The branzino will keep for three days. To reheat, place it in a skillet on the stove on medium heat for a few minutes. More fish recipes to tryHungry for more? Here are all our Mediterranean Recipes! Greek-Style Roasted Branzino Recipe
Tender roasted branzino (or Mediterranean sea bass) is ready in just over 20 minutes. For the perfect char, finish your fish under the broiler for a couple minutes or so. The garlicy, lemony ladolemono sauce is where all the flavor comes from. You will have plenty of sauce for more than one fish, so you can easily double the recipe if you are trying to serve more people.
Course Dinner
Cuisine Greek
Diet Gluten Free, Low Calorie
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people (or more)
Calories 257.3kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 257.3kcal | Carbohydrates: 8.9g | Protein: 41.9g | Fat: 5.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.6g | Cholesterol: 181.4mg | Sodium: 754.9mg | Potassium: 907.3mg | Fiber: 2g | Sugar: 3.7g | Vitamin A: 1481.8IU | Vitamin C: 43.3mg | Calcium: 80.4mg | Iron: 3.4mg
The post Greek-Style Roasted Branzino Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/roasted-branzino-recipe/ An Instant Pot turns fancy Shrimp Risotto into an easy 15-minute meal! Plump, lemony shrimp adds flavor to this quick hands-off instant pot risotto, while perfectly wilted spinach adds color and nutrition. This delicious recipe is from Jenna Helwigâs new book Bare Minimum Dinners. Be sure to enter the giveaway below for a chance to win a free copy of this wonderful book! If you don't have an Instant Pot, you can still make this risotto recipe on the stovetop (I've included the option below). This simple lemony shrimp risotto is the meal dreams are made of: Restaurant-quality risotto, made with simple ingredients at home in just 15 minutes! I am thrilled to share this recipe from a new cookbook in my collection: Bare Minimum Dinners-Recipes and Strategies for Doing Less in the Kitchen by Jenna Helwig. And as you can guess from the title, Jennaâs book is all about making mealtime easier. So, of course, this busy mama was hooked! (Be sure to enter the giveaway for this cookbook below). Let me tell you about Jennaâs lemony shrimp risotto, which is now on my regular rotation! And if you don't have an Instant Pot or pressure cooker, you can still make this recipe on the stovetop (I've included the option below) Quick Instant-Pot risotto with shrimpRisotto is one of those dishes that have a reputation of being fussy to prepare. If you make it the typical way on the stovetop, the process requires you to babysit your rice, slowly pouring in the warm broth as you continuously stir the rice to coax the starch out for that rich, creamy texture we all love. (You donât rush the process, and you constantly keep your eye on the rice). This hassle-free instant pot risotto with shrimp is a different story. The Instant Pot takes all the stirring and babysitting of your arborio rice out of the equation. Simply add the rice to your electric pressure cooker with some sautéed shallots and broth, then close the lid shut and let the pressure cooker do its thing! After 6 minutes or so in the Instant Pot, the rice will be perfectly cooked. From there, youâll stir it up a bit and finish it with some butter, spinach, and of course, lemony plump shrimp (which youâll have sautéed in your Instant Pot as well earlier). The entire dish is made in just 15 minutes, and cleanup couldnât be easier! Ingredients for this Instant Pot risotto recipeHereâs what youâll need for this risotto recipe.
How to make shrimp risotto in the Instant PotThe Instant Pot (or other pressure cooker of your choices) does most of the heavy lifting for you in this quick and easy risotto. Hereâs how to make it (print-friendly recipe below):
Tips for the best Instant Pot risotto
Stovetop shrimp risottoDonât have an Instant Pot? No problem! You can make this recipe on the stovetop with 6 cups of broth to 1 ½ cups of rice. Hereâs how to make this shrimp risotto on the stovetop
What to serve with itShrimp risotto is a hearty meal in itself, so you donât need to add much else to complete the meal. But I like to start the meal with a big salad. Leftover and storage tipsRisotto is best enjoyed right away, but if you have leftovers, store it in the fridge in an airtight container for up to five days. Be sure to store any leftover shrimp in a separate container. (Cooked shrimp will keep in the fridge for about 3 days.) To reheat, bring some broth to a boil on the stove. (Use the same type of broth you used to cook the risotto.) If you are out of broth, water will do fine. For every cup of leftover risotto you have, boil ¼ cup of liquid. Reduce the heat to medium-high and add the risotto. Stir until the broth or water has been absorbed. If the risotto still looks dry, add a small amount more liquid. Keep in mind that the risotto will no longer be al dente once reheated. Enter the GiveawayFor a chance to win a free copy of Bare Minimum Dinners, enter the giveaway below. USA residents, 18 years of age or older are eligible to enter. Please review the terms an conditions before participating. Good luck! a Rafflecopter giveawayOther rice recipes to tryHungry for more? Here are all our Mediterranean Recipes! Instant Pot Lemony Shrimp Risotto
This 15-minute Instant Pot shrimp risotto is a meal dreams are made of: Restaurant-quality risotto made with simple ingredients in the comfort of your own home! Chicken broth, plump, lemony shrimp, sweet shallots, and wilted spinach add flavor to this simple, hands-off risotto.
Course Entree
Cuisine Italian
Diet Gluten Free
Cook Time 15 minutes
Servings 4
Calories 522.4kcal
Author Suzy Karadsheh
Equipment
Ingredients
Instructions
Notes
Nutrition
Calories: 522.4kcal | Carbohydrates: 66.8g | Protein: 26.3g | Fat: 16.4g | Saturated Fat: 3.9g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 9.3g | Trans Fat: 0.1g | Cholesterol: 150.4mg | Sodium: 1321.8mg | Potassium: 607.2mg | Fiber: 3.3g | Sugar: 1.6g | Vitamin A: 3123.8IU | Vitamin C: 9.6mg | Calcium: 109.6mg | Iron: 5mg
The post Lemony Shrimp Risotto (Instant Pot or Stovetop) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/shrimp-risotto-recipe/ Fried boiled eggs, cooked in ghee until the whites are crispy and golden brown in color. We call these eggs "beid meza'lil," an iconic holiday egg recipe from Egypt. I love arranging them on a platter with a simple tomato and cucumber salad, olives, and blocks of creamy feta. This post is sponsored by Americaâs egg farming families, who are proud to provide safe, nutritious eggs for holiday celebrations. All opinions are my own. Humble eggs are a staple ingredient in every-day meals, from a satisfying egg casserole to feed a crowd to a quick egg salad sandwich for lunch. Not only are they versatile, but they are also nutritional powerhouses, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories! Especially this time of the year, eggs make an appearance on the holiday table in dozens of special ways, from show-stopping desserts and spectacular brunch dishes, to drinks and cocktails. This season, I am partnering with Americaâs egg farming families to share favorite global holiday traditions featuring eggs! When they asked me, the egg recipe that immediately came to my mind is my Uncle Samyâs iconic Egyptian fried boiled eggs, we call them beid mezaâlil (or beid mezaghlil). What is beid Mezaâlil?Beid mezaâlil or beid mezaghlil are eggs that have been hard boiled then fried in ghee or butter until the whites turn crispy and golden brown in color. As simple as these eggs are to make, they are an iconic Egyptian dish that is somewhat indulgent and is served particularly on holidays like Christmas and Easter. In my family, these Christmas eggs are my uncle Samyâs speciality, and Iâm excited to share his recipe with a little twist of my own. By the way, you pronounce it beâid meza-gh-lil with emphasis on the GH where you make a light gargling noise like youâre clearing your throatâfun to say, but even more fun to eat! Before we get to this recipe, let me give you a little context for this little celebratory dish. The Coptic Christmas FeastCopts, that is Egyptâs Christian community including my family, celebrate Christmas on January 7th, long after weâve packed up our Christmas decorations here in the U.S. In the 43 days leading up to Christmas, devout Orthodox Copts will observe The Nativity Fast, during which they abstain from all animal products. Together with their families and friends, they break the fast with a celebratory meal following the Christmas mass, which typically ends just after midnight on the eve of January 7. Here in the West, weâre all about tenderloin or turkey for the holidays. And yes, some Egyptian households will serve a bit of that too--with something like an elaborate rice pilaf as a side. However, on Christmas eve, the centerpiece of the Coptic Christmas table is traditionally Egyptian fatta, which is a big dish of tender meat (beef or lamb), heaped over a bed of rice and toasted pita chips, and drenched in a garlicy broth spiked with a touch of vinegar. Beid mezâalel, the iconic fried boiled eggs so shiny from having been cooked in ghee or butter, are typically served next to fatta. Other small dishes may also appear, but fatta and beid mezâalel are two constant parts of the Coptic feast. (Although beid mezaâlel also shows up at Easter.) When I moved from Egypt to Toronto as a high schooler, I lived in my auntâs home for a while. Among the meals I cherish from my time there is beid mezaâlel prepared by my aunt Phoebeâs husband Uncle Samy. He was born in the Coptic Orthodox faith and has kept the Egyptian churchâs traditions over the years. Although, in Toronto, we celebrated Christmas on December 25, Uncle Samy still gave us a big Coptic feast on January 6, serving the big family fatta and perfectly fried boiled eggs. I loved it! I kept the recipe for these Egyptian fried boiled eggs very simple (how my Uncle Samy makes them), but I chose to serve them on a platter next to sliced fresh vegetables for a festive pop of color! How to Make Beid Mezaâlel (Egyptian fried boiled eggs:This egg recipe is very simple and takes three basic steps:
How to Serve ThemThese fried hard-boiled eggs are typically served whole, but you can also cut them in halves. Just donât slice or chop them up, the appeal is in the crispy whites. I like to arrange the eggs on a platter next to fresh veggies or my easy Mediterranean tomato and cucumber salad, slabs of feta, and some olives. This is not the traditional way they're served, but I do like the added pop of color. More Egg Recipes to Try:Visit Our Shop to browse quality Mediterranean ingredients. Egyptian fried boiled eggs Recipe (Bied Mezaâlil)
Hard boiled eggs, fried in ghee until the whites are crispy and golden brown. This simple beid meza'lil recipe is an iconic holiday egg recipe from Egypt. I am sharing my uncle Samy's recipe for these eggs but with a bit of my own twist on how I like to serve them.
Course Breakfast
Cuisine Egyptian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 12 minutes
Servings 6
Calories 127.3kcal
Author Suzy Karadsheh
Ingredients
For Serving (optional)
Instructions
Notes
Nutrition
Calories: 127.3kcal | Carbohydrates: 0.3g | Protein: 5.5g | Fat: 11.5g | Saturated Fat: 4.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.7g | Trans Fat: 0.1g | Cholesterol: 176.5mg | Sodium: 256.4mg | Potassium: 60.8mg | Vitamin A: 237.6IU | Calcium: 24.8mg | Iron: 0.8mg
(footer) The post Uncle Samy's Egyptian Fried Boiled Eggs (Beid Meza'lil) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/egyptian-fried-boiled-eggs-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
April 2023
Categories |