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Potato salad doesnât need mayonnaise to be delicious, and this no mayo Greek Potato salad recipe is living proof! With the right potatoes and an easy yet bold Greek-style vinaigrette, youâll make a healthy potato salad with a wonderfully herbaceous flavor in just 30 minutes. With the season of outdoor gatherings in full swing, I often look for side dishes to pair with grilled meats like swordfish and chicken. I find myself craving a delicious and healthy version of a classic, like this Greek potato salad recipe! Greek potato salad is dairy-free, vegan, and naturally gluten-free side dish. A lighter version of traditional potato salad, itâs perfect to enjoy during the warm summer months. Serve at your next barbeque or backyard gathering! Table of ContentsIngredients for Greek Potato SaladThe ingredients for this refreshing and healthy no mayo potato salad are simple and easy to find. Whatâs more, this recipe is so versatile. You can easily substitute many of these ingredients with what you have available.
How to Make Greek Potato SaladThere is nothing difficult or tricky about preparing this Greek potato salad. As an added bonus, itâs ready in just 30 minutes. Here are the steps:
Variations and SubstitutionsThis versatile recipe can be tweaked according to your taste preferences and what you have on hand. Here are some ways to mix it up:
Tips: How to Make the Best Greek Potato SaladThis no mayo potato salad is simple and essentially foolproof. Here are some tips to ensure you make the best potato salad every time:
What to Serve with Greek Potato SaladThis delicious and healthy potato salad can be served at room temperature or warm. It makes a great side dish for picnics, barbeques, and potlucks. Serve with your favorite barbeque meats. Grilled chicken, steak, ribs, sausages, or lamb burgers or kebabs would be classic and delicious. The light potato salad would also pair well with grilled fish like shrimp, salmon, swordfish or cod. This dairy-free, vegan dish is also perfect as part of a vegetarian spread. Serve with coleslaw, baked beans, corn on the cob, pasta salad and of course, the Greek kidney bean salad. No Mayo, Full Flavor Side DishesBrowse all Mediterranean recipes. Visit Our Shop Greek Potato Salad (No Mayo!)
Potato salad doesnât need mayonnaise to be delicious, and this Greek Potato Salad recipe is living proof! With the right potatoes and an easy yet bold Greek-style vinaigrette, youâll make a healthy, no mayo potato salad with a wonderfully herbaceous flavor in just 30 minutes.
Course Side Dish
Cuisine Greek
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 8 people, as a side
Calories 275.1kcal
Author Marilena Leavitt
IngredientsFor the Potato Salad:
For the Vinaigrette:
Instructions
Notes
Nutrition
Calories: 275.1kcal | Carbohydrates: 32.4g | Protein: 4.1g | Fat: 15.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 10.9g | Sodium: 1469.8mg | Potassium: 802.9mg | Fiber: 4.7g | Sugar: 2g | Vitamin A: 631.9IU | Vitamin C: 42.9mg | Calcium: 51.4mg | Iron: 2.2mg
The post Greek Potato Salad (No Mayo!) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/greek-potato-salad/
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Selecting a sweet and ripe watermelon can feel a bit like going on a blind date, but it doesn't have to! Follow these simple tips for how to pick a watermelon and the next time you're in the market for a melon you'll choose the juiciest, sweetest one every time. Have you ever been to the market, dreaming of making a juicy watermelon salad and after choosing a melon, realized you had no way of knowing if it was ripe or not? You're not alone! Learning how to pick a watermelon is a bit like trying to find a good partner on a blind date—you don't know until you know! So, how can you tell when a watermelon is ripe and ready? What should you look for when buying watermelons? Luckily, I had a lot of experience walking the sunny souq (market) streets in Port Said, Egypt with my late father who taught me many things about produce from buying and storing fresh herbs to choosing a sweet watermelon. I shared my father's tips for picking the perfect melon in my debut cookbook, and since it's watermelon season, I decided to share them more in detail here. Once you try these tips, you'll be a lot more confident when selecting your next melon to bring home. How Can You Tell if a Watermelon is Sweet?In a nutshell a few things determine the sweetness of a watermelon—including the heat, conditions in which it was grown and pollination. However, quizzing a farmer directly isn't always an option. In that case, follow this quick reference guide. A sweet watermelon should:
See! Picking the perfect melon does not have to be challenging! I go into more detail on how to pick the perfect watermelon in the section below. Tips for How to Pick a Good WatermelonFor our readers who like a little extra detail this section is for you!
My dad was a master at listening to a watermelon. He never bought a melon without giving it a few taps, while holding it up. As a kid, I always thought that the watermelon whispered a secret in his ear—like, "Take me home!" In truth, picking a good watermelon by tapping is a bit challenging. And it does take practice for one's ear to discern the difference between the sounds that come from a watermelon's belly. So do this, yes, and have fun, but look for other indicators as well. Watermelon Recipes and Tips!The post How to Pick a Watermelon appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/how-to-pick-a-watermelon/ Pork souvlaki is a classic Greek dish consisting of grilled pork skewers that have been infused with a delicious garlicky, bright, and aromatic marinade. Considered one of the most iconic Greek street foods, it is fortunately easy to replicate at home! Pork souvlaki is often one of the first introductions to Greek cuisine for visitors from around the world. In Greece, itâs usually served straight off the skewer with a drizzle of lemon and a few pieces of grilled bread. Or, itâs wrapped inside a warm pita bread with several flavorful accompaniments, like Tzatziki and Greek Potatoes. Table of ContentsWhat Does Souvlaki Mean?Souvlaki comes from the Greek word souvla, which is a large metal skewer (spit). Souvlaki is the endearing diminutive of souvla, literally translated to âlittle skewer.â The origins of this marinated pork date back to ancient Greece, when people cooked small pieces of meat on skewers over open fires during long journeys. Pork Souvlaki IngredientsThe Greek pork souvlaki cooks beautifully on an outdoor grill, but you can also cook it indoors using a hot grill pan. The list of ingredients is short. And, besides the pork itself, they are all staples in most pantries.
How to Make Pork SouvlakiMaking the pork souvlaki is foolproof. All you need to do is follow these simple steps:
Tips: How To Make The Best Pork SouvlakiThis classic recipe comes together with very little culinary technique necessary! Here are a few extra tips before you get to it:
Three Ways to Serve Pork SouvlakiThere are three ways to serve the classic Greek pork souvlaki:
What to Serve with Pork SouvlakiPork souvlaki makes a wonderful main dish, especially for a large backyard gathering during barbeque season. Not only does it cook fast and it is virtually foolproof, it is also very easy to pair with several salads and side dishes. Try These Greek RecipesBrowse all Mediterranean recipes. Visit Our Shop Greek Pork Souvlaki
Pork souvlaki is a popular Greek dish made with pork skewers flavored with a bold Greek-style marinade and grilled until tender and juicy. Serve with warm pita bread and Tzatziki.
Course Entree
Cuisine Greek
Diet Gluten Free, Low Lactose
Prep Time 30 minutes minutes
Cook Time 15 minutes minutes
Total Time 45 minutes minutes
Servings 4
Calories 391.7kcal
Author Marilena Leavitt
Ingredients
Instructions
Notes
Nutrition
Calories: 391.7kcal | Carbohydrates: 7.8g | Protein: 36.2g | Fat: 23.8g | Saturated Fat: 4.5g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 15.1g | Trans Fat: 0.1g | Cholesterol: 110.6mg | Sodium: 967.6mg | Potassium: 798.3mg | Fiber: 2g | Sugar: 2g | Vitamin A: 276.9IU | Vitamin C: 17.8mg | Calcium: 52.1mg | Iron: 2.6mg
The post Pork Souvlaki appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/pork-souvlaki/ Potato gnocchi are tender, fluffy, and easier to make than you may think! Four basic pantry ingredients and a light touch are all it takes to make this iconic Italian dish at home. Follow this step-by-step recipe for perfect potato gnocchi everytime! The first time my Italian mom made potato gnocchi for my dad was when they just started dating. It didnât go well. The little dumplings she had worked so hard at dissolved into goo in the pot of boiling water. They ended up going out to dinner instead. Fortunately, my mom was a perfectionist in the kitchen. She kept at it and experimented with different types of potatoes, flour amounts, and other variables. By the time I came along she was turning out light and tender potato gnocchi with ease. Potato gnocchi became a favorite Sunday dinner in our family, along with other Italian classics like Linguine alle Vongole and Stracciatella Soup. Her perfected recipe, which she thankfully wrote down, has long been my template. However, even with a good recipe, gnocchi can be tricky to make. There is lots of debate over what works best. Questions like: Which type of potatoes should you use? Should you boil or bake them? Should you add an egg or not? How much flour is really necessary? How long should you knead the dough? If youâve ever tried to make a batch only to end up with tough or gummy pellets or a mass of goo, you might be wary to try again. My best advice is to stop worrying, roll up your sleeves and do it. The best way to perfect your gnocchi technique is to practice and I am here to walk you through it. Letâs get started! Table of Contents
What Are Gnocchi?Gnocchi are, essentially, small dumplings. Did you notice I used the plural? Thatâs because the word âgnocchiâ is plural, just like âbiscottiâ and âcannoli.â The singular form of âgnocchiâ is âgnocco.â Just like youâd probably never eat just one in a batch of Homemade Cannoli or Biscotti, youâd never eat just one fluffy, delicious gnocco! In addition to potato gnocchi, there are dozens of types of gnocchi in Italian cuisine. The small dumplings can be made from breadcrumbs, ricotta, polenta, flour such as semolina or chestnut, or a mix of ingredients. Potato gnocchi are made by gently mixing cooked potatoes with a little flour and egg. The dough is divided into portions and rolled out into fat ropes, then cut into bite-sized nuggets. The nuggets can be left as is, or you can use a fork or a small wooden board with ridges, called a ârigagnocchi.â The ridges create a textured surface, which serves to hold sauce. History of GnocchiLetâs begin with the word itself, which is pronounced, âNYOH-key.â The origin of the word is hazy, but it is thought to derive from either ânocca,â (knuckle); ânodoâ (knot); or ânoceâ (walnut), a reference to their shape. Potato gnocchi was born in the 16th Century, after potatoes arrived in Italy from the âNew World.â It is said that a clever chef from Sorrento made the first batch of potato gnocchi while experimenting with the tuber. Sorrento is also where the popular dish Gnocchi alla Sorrentinaâpotato gnocchi baked with tomato sauce, mozzarella, and basilâoriginated. Today, potato gnocchi are found throughout Italy, including Abruzzo, where my family is from. Giovedì Gnocchi (Gnocchi Thursday), a Roman TraditionMany Italian families serve gnocchi as a part of a big family meal on Sundays. In Rome, however, itâs traditional for restaurants and trattorias to serve gnocchi on Thursdays. The phrase âGiovedì gnocchi,â which translates to âgnocchi on Thursday,â is part of a longer poem in Roman dialect assigning a different dish to each day of the week. Fridays, according to Catholic tradition, are fasting days. Observers abstaining from eating meat ate gnocchi on Thursdays, as they were inexpensive and filling. The tradition persists, no doubt because Romans love their gnocchi! Ingredients for Homemade GnocchiIt takes just four inexpensive ingredients to make delicious, tender gnocchi: potatoes, flour, egg, and salt. The kind of potatoes you use is especially important. Hereâs what youâll need:
Tools for Making GnocchiYou donât need fancy equipment to make good gnocchi, but there are a few tools that will make the job easier and help you on your way to gnocchi success.
How to Make Potato Gnocchi: Step by Step InstructionsMaking homemade gnocchi is quicker than homemade pasta. Unlike pasta dough, you donât have to knead or rest gnocchi dough for long. The key is to use a light hand, from the mixing to the rolling out and shaping.
Tips for Potato GnocchiPotatoes, humidity, temperature, and more can affect the texture of your gnocchi. Getting fluffy dumplings that hold their shape may take a bit of practice and tweaking. Here is my advice for finding your perfect recipe.
Which Sauce is Best for Gnocchi?The great thing about gnocchi, besides how delicious they are in their own right, is that they pair well with many sauces. Here are some of my favorite sauces for gnocchi:
Troubleshooting for Homemade GnocchiEven with detailed instructions by your side, making gnocchi is an adventure, and sometimes mishaps occur. The best way to master the technique is to practice. The more you do it, the easier it becomes, and before you know it, youâll be rolling out gnocchi like an Italian nonna. Here are some common problems to watch out for:
How to Store and Freeze GnocchiI love a good make-ahead recipe as much as the next cook. But, the plain truth is that gnocchi are best when cooked and served soon after they are made. They can absorb moisture and become discolored in the refrigerator. The good news is gnocchi can be frozen. Frozen gnocchi tend to be slightly âfuzzierâ when cooked. They lose a bit of distinction in appearance. But because having a batch of gnocchi in the freezer is so convenient, I often do it anyway. Hereâs how:
To cook frozen gnocchi, transfer them directly from the freezer to a pot of boiling water. Cook in batches, as you would fresh gnocchi, and remove them a few seconds after they bob to the surface. They take 30-60 seconds longer to cook than fresh gnocchi. More Italian Pasta Recipes To TryBrowse all Mediterranean recipes. Visit Our Shop Try our Nocellara-Italian Extra Virgin Olive Oil!This EVOO is produced from hand-picked, cold-extracted Nocellara olives. High in polyphenols with aromas of fresh tomatoes and vegetables with a mildly bitter and spicy finish. Potato Gnocchi
Fluffy potato gnocchi made with buttery Yukon gold potatoes makes Sunday dinner, or any dinner, special. Dress your gnocchi with your favorite simple tomato sauce, hearty ragù, or fresh basil pesto.
Course Entree
Cuisine Italian
Diet Vegetarian
Prep Time 20 minutes minutes
Cook Time 35 minutes minutes
Resting Time 45 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 4
Calories 172.7kcal
Author Domenica Marchetti
Ingredients
Instructions
Notes
Nutrition
Calories: 172.7kcal | Carbohydrates: 33.9g | Protein: 6.2g | Fat: 2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.6g | Cholesterol: 48.6mg | Sodium: 873.8mg | Potassium: 586.2mg | Fiber: 3.6g | Sugar: 6.7g | Vitamin A: 861.2IU | Vitamin C: 13mg | Calcium: 36.3mg | Iron: 3.3mg
The post How to Make Potato Gnocchi appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/potato-gnocchi/ Scallop pasta may have your restaurant-only alarm bells ringing, but youâll be amazed at how easy it is to make at home. This fancy feeling date-night recipe comes together in just 20 minutes! Scallop pasta gets an unfair wrap. People think they need to spend wild amounts at a fancy restaurant where they give you maybe 3 scallops if youâre lucky! It gets forced into the special occasion box and locked up for a splurgy night out. In truth, scallop pasta is quick enough for a weeknight dinner. Just like sauteed shrimp, scallops need less than 5 minutes in a pan to become juicy and tender and they are Mediterranean Diet friendly. And, if you donât have access to fresh scallops, frozen scallops are easy to find and economical. They bring the delicately briny and sweet flavor and tenderness that have made fresh scallops so prized. In this scallop pasta recipe, fresh or frozen scallops are pan-seared to golden brown. The drippings caramelize in your pan and become jewels of concentrated flavor. We take full advantage: whisking in olive oil, garlic, lemon, and just a touch of milk until everything is emulsified. Itâs creamy and decadent but not overly rich. Of course, I never skimp on the garlic! A generous amount adds a bold and irresistible flavor that complements the delicate scallops perfectly. I keep this scallop pasta recipe in my back pocket for a Friday night when Iâm short on time but want to welcome the weekend with open arms. Itâs also a handy way to break up the weeknight routine. Serve with good crusty bread from the store. Or, even better, bake yourself Rosemary Focaccia or Ciabatta Garlic Bread. Kick off the evening with Aperol Spritz and you have yourself a date! Table of ContentsIngredients for Scallop PastaScallop pasta requires just a quick trip to the grocery store for easy-to-source ingredients.
How to Cook Scallop PastaScallop pasta comes together quickly. Get your ingredients prepped, measured, and ready before you get started. Your pasta will likely turn out better, and it may even give you time to enjoy yourself!
How to Remove the Muscle from a ScallopRemoving the muscle from the scallops makes them even more delicate and tender. It is a simple process that can be done quickly and easily with a little bit of practice:
Tips for Buying Scallops: Fresh or Frozen?If you have access to high quality seafood from a trusted source, go for fresh. Make sure they have a firm texture and creamy white color with a slight pink or orange hue. If Iâm not describing your grocery situation, donât worry! I find that people are often discouraged by the idea of frozen scallops, but theyâre actually quite delicious. Depending on where you live, frozen scallops are typically cheaper and easier to come by. And here's a fun fact: your storeâs frozen scallops can actually be fresher than "fresh" scallops in the fish aisle. That's because they're frozen at their peak, versus the "fresh" ones that may have sat at the seafood counter for days. And, often, the seafood counter scallops were once frozen! Whether youâre working with fresh or frozen, opt for wild-caught if you can. They tend to be more flavorful. What to Serve with Scallop PastaHearty and decadent, this scallop pasta can easily stand on its own. If youâd still like to go all-out on a side or two, go for recipes that can be made in advance. Scallops shine their brightest right after cooking. You donât want to fiddle with anything in the last moments before serving. I love some nice crusty bread and something green. For a date night in, little says âI love youâ quite like freshly baked Focaccia. For a vegetable, try Roasted Fennel With Parmigiano Cheese. The mildly sweet and cheesy flavor of the fennel is the scallopsâ perfect match. As our lovely reader Jeff put it best: âYet another yummy dish that converted my wife into a fan of a vegetable that she said she does not like! The flavor bomb when munching on these is incredible! The balsamic sends it over the edge into Yumtown!â And donât we all want a ticket on the train to Yumtown?! To get the timing right, throw the fennel in your oven ten minutes before you start cooking the pasta. Right before you sear the scallops, add the Parmesan cheese. All you need to do is drizzle with balsamic in the final moments and serve! More Fuss-Free Scallop RecipesBrowse all Mediterranean recipes. Visit Our Shop Scallop Pasta
Restaurant-worthy scallop pasta comes together in just 20 minutes with this easy recipe. It's special enough for a special date night, but easy enough for a weeknight dinner.
Course Dinner, Entree
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 541.5kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 541.5kcal | Carbohydrates: 54.6g | Protein: 26.9g | Fat: 24.1g | Saturated Fat: 5.3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 14.4g | Trans Fat: 0.01g | Cholesterol: 41.8mg | Sodium: 692.9mg | Potassium: 586mg | Fiber: 3.4g | Sugar: 4.3g | Vitamin A: 1505.1IU | Vitamin C: 35.7mg | Calcium: 203.2mg | Iron: 2.6mg
The post Scallop Pasta (Ready in 20 Minutes!) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/scallop-pasta/ Iâm a big believer in using quality ingredients and then getting out of the way, and this Cucumber Radish salad lets the fresh, crisp and vibrant flavors of cucumber, radish, celery, mint, chives, and dill shine. A touch of creamy goat cheese gives it that extra special creamy finish.
This 20-minute salad is loaded with crisp, cool ingredients, which means it also also balances spicy flavors beautifully. If heat is your thing, serve it with Grilled Harissa Chicken for a colorful meal that both heats you up and cools you down. Sliced cucumbers, crispy radishes, and cool and crunchy celery form the foundation of the vegetable salad recipe. Fresh dill, chives and mint along with a simple vinaigrette create the rest of the vibrant, summer flavors in this colorful Cucumber Radish Salad. I finish the whole beautiful, cool, crisp and colorful salad with a tangy, creamy goat cheese. Table of ContentsCucumber Radish Salad IngredientsThis salad is a gardener's dream! It uses so many fresh vegetables and herbs you'll think summer is endless. Don't worry, though, if you're thumb isn't green. A quick trip to the farmers market or your nearest grocery store will yield equally beautiful results. For the Vinaigrette:
For the Salad:
How to Make Cucumber and Radish SaladThis is not a complicated recipe. Make the vinaigrette, chop up some veggies and fresh herbs, mix together and finish with goat cheese. Hereâs how to do it!
What to Serve with Cucumber Radish SaladThis is the salad to make when itâs hot outside and you want to eat something cool, refreshing and colorful on the table. If youâre a gardener, cucumber radish salad is a great way to use up all of that gorgeous produce. You can, of course, enjoy this vegetable salad exactly as it is but you can also dress it up with any of the ingredients below:
Make a meal out of it and serve this vegetable salad with Grilled Chicken Thighs, whip up a pitcher of Red Sangria and have some Frozen Yogurt for dessert. Don't forget to invite your friends for dinner! You'll be glad you did. Refreshing Summer SaladsBrowse all Mediterranean recipes. Try our Greek Honey! This 100% pure, unprocessed, raw honey adds a subtle sweetness and helps to balance the flavors in this recipe's vinaigrette. Cucumber Radish Salad
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 6
Calories 152.7kcal
Author Summer Miller
IngredientsMake the dressing:
For the Salad:
Instructions
Notes
Nutrition
Calories: 152.7kcal | Carbohydrates: 5.5g | Protein: 4.3g | Fat: 13.1g | Saturated Fat: 4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7.5g | Cholesterol: 8.7mg | Sodium: 286.1mg | Potassium: 190.2mg | Fiber: 1g | Sugar: 3.5g | Vitamin A: 668.1IU | Vitamin C: 6.8mg | Calcium: 57.2mg | Iron: 0.9mg
The post Cucumber Radish Salad appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/cucumber-radish-salad/ The Negroni is an easy 3-ingredient cocktail recipe thatâs just as refreshing on a hot day as it is comforting on a chilly night. With its striking ruby-red color, and not-so-subtle bittersweet taste the negroni is a beloved Italian aperitif enjoyed across the globe. The Negroni became an overnight sensation in the US during the mid to late 2000s. The simple classic drink has since established a permanent home on cocktail menus throughout the country. Not only does the Negroni boast a beautiful vibrant red color, but itâs also beautifully simple to make. Itâs made from equal parts of just three spirits: gin, sweet vermouth, and Campari. That means thereâs no extra syrups, juicing, or even shaking necessary! Whatâs in a Negroni?A traditional Negroni is made of equal parts gin, Campari, and sweet (or red) vermouth.
Ways to Mix Up the Traditional NegroniThis is a tried-and-true classic negroni recipe, however, this versatile cocktail can be tweaked, changed and altered to your liking. Get playful with your cocktails! Here are a few ideas to get you started:
How to Make a NegroniA good rule of thumb when making cocktails is if there is juice, dairy, or an ingredient, like egg whites, that should be incorporated well, you shake. If itâs all booze, you stir. There are exceptions, but the classic Negroni follows the latter rule. Follow this guideline and youâll have a perfectly mixed cocktail every time.:
Make a Pitcher of NegronisDrinks like negronis are perfect for making in batchesâjust stir together in a pitcher and set out next to a bucket filled with ice and a few glasses for guests to fill at their leisure. A pitcher should serve 8 people.
What Does a Negroni Taste Like?And the result? Overall, negronis are known for being a well-balanced, refreshing, bittersweet drink with notes of spice and fruit. Although the herbal flavors of the gin and the spiciness from the sweet vermouth are present, itâs really the Campari that boldly takes charge. What to Serve with NegronisIn true aperitif fashion, Negronis bring on an appetite. Theyâre best served with appetizers or small bites before the main course. Serve with Prosciutto e Melone in the summer months when melons are sweet and juicy. Or, serve with Roasted Artichokes to match the Negronisâ herbal qualities with Aioli on the side for dipping. Or, keep it easy and classic with a Cheese and Charcuterie Board. Cocktail Recipes to TryBrowse all Mediterranean recipes. Visit Our Shop. The Mediterranean Dish Cookbook The Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy shares easy-to-find ingredients and easy-to-follow recipes, to make your meals more vibrant, delicious, and a little healthier, too! Negroni
Made with just three basic ingredients and an optional orange garnish, this Negroni is sweet, bitter, herbaceous, and refreshing.
Course Drinks
Cuisine Italian
Prep Time 2 minutes
Total Time 2 minutes
Servings 1
Calories 165.9kcal
Author Elana Lepkowski
Ingredients
Instructions
Notes
Nutrition
Calories: 165.9kcal | Carbohydrates: 8.7g | Protein: 0.04g | Sodium: 1.7mg | Potassium: 31.3mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 5.3IU | Vitamin C: 1.7mg | Calcium: 4.3mg | Iron: 0.1mg
The post Negroni appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/negroni/ Salmon burgers are juicy and flavor-packed thanks to a few simple tips and this easy recipe. Add a dollop of Tzatziki sauce and these salmon patties are delicious burger-style, on a bed of arugula and veggies, or on their own. This salmon burger recipe is sure to become part of your rotation. The dry, crumbly, and flavorless disks I often experienced at restaurants have left me wanting more. No more settling for lackluster, dry salmon patties! After some research and lots of testing, I learned a few techniques to create juicy salmon burgers every time! Table of ContentsSalmon Burger IngredientsThese salmon burgers are made with easy-to-find ingredients. Pan-seared until crispy, they can be made year-round.
How to Make Salmon BurgersMaking salmon burgers is easy. Just make sure you leave yourself 30 minutes to allow the mixture to get to know itself. This makes it more flavorful and ensures it holds together.
Top Five Tips for Making Salmon BurgersSalmon burgers can be a quick and easy weeknight dinner or a casual and festive main at a dinner party. You really canât go wrong with this simple recipe! Hereâs some extra advice for making these salmon patties extra juicy and delicious:
What to Serve with Salmon PattiesIf youâre making these salmon patties burger-style, keep it classic with Greek-Style Oven Fries. Use any creamy-meets-tangy leftover tzatziki as a dipping sauce for the crispy oven-baked potatoes. More âThis is Better Than a Restaurant!â RecipesGreek BEST Greek Lamb BurgersMediterranean Diet Recipes Easy Mediterranean-Style Scallops RecipeFish and Seafood Simple Poached SalmonBrowse all Mediterranean recipes. Create Your Own Bundle of Spices!You can find all the flavor-makers you need for these Mediterranean-style salmon burgers in our online shop. Create your own bundle of coriander, sumac, sweet and smoked paprika and save. Salmon Burgers
Make super juicy, flavor-packed salmon burgers with a few simple tricks! My salmon patties recipe takes on a bit of a Mediterranean twistââfresh herbs, spices and a splash of lemon juice. Serve burger-style with arugula, tomatoes, onions, and homemade Tzatziki sauce. For a low-carb option, serve on a bed of lettuce and sliced seasonal vegetables dressed with lemon and olive oil.
Course Dinner
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 4 minutes
Inactive Time To Chill the Salmon Mixture 30 minutes
Total Time 44 minutes
Servings 4 people
Calories 391.3kcal
Author Suzy Karadsheh
Ingredients
For serving
Instructions
VideoNotes
Nutrition
Calories: 391.3kcal | Carbohydrates: 14.2g | Protein: 36g | Fat: 22g | Saturated Fat: 3.2g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 11.4g | Cholesterol: 93.6mg | Sodium: 161.5mg | Potassium: 1021.5mg | Fiber: 3.2g | Sugar: 2.4g | Vitamin A: 1494.3IU | Vitamin C: 38.8mg | Calcium: 63.5mg | Iron: 3.4mg
*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers' benefit. Enjoy! The post Salmon Burgers appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/mediterranean-salmon-burger-recipe/ In this guide, we cover all the tricks for making the creamiest boiled eggs from soft to hard yolks, how to peel boiled eggs (the easiest way), how to store them and our favorite egg recipes. Cooking boiled eggs the right way is the difference between chalky and bland and flavorful and delicious! Itâs the secret to taking everything from Egyptian Fried Eggs to Avocado Egg Salad to the next level. Keep hard boiled eggs at the ready to make weeknight meals easy and nutritious. Theyâre an excellent low-carb, vegetarian source of protein: The US Department of Agriculture classifies one egg as having over 6 grams of protein and under ½ gram of carbohydrates. Slice or tear them in half to top salads, like Radicchio Salad, potatoes, roasted vegetables, and more. A hard boiled egg or two upgrades a simple side dish into a full, satisfying meal. Table of ContentsHow to Make Boiled EggsThe best way to boil eggs is with a slow boil into a cold plunge. The slow boil prevents the eggs from breaking. The ice bath prevents both overcooking and that dreaded gray ring around the yolk! Here are the three tried-and-true steps for the perfect eggs every time. If you want jammy or soft boiled eggs follow the times in the next section.
How Long to Boil Eggs: Soft, Medium, and HardBoiled eggs every which way should have a fully cooked egg white. The main difference between hard, soft, and medium egg is in the yolk.
How to Peel Boiled EggsThere are about a million ways to peel an egg, my favorite being the crack all over approach! To easily peel a hard boiled egg:
How to Store Boiled EggsUnpeeled hard boiled eggs will stay fresh for up to one week. Make a big batch on Sunday to have an easy and healthy protein source all week long. To store, let them cool to room temperature. Set them in a sealed container in your refrigerator. A tight seal and leaving the eggs in their shell will keep them freshâand avoid a funky smell in your fridge. If youâre storing peeled eggs, make sure theyâre well sealed and consume them within two days. Extra Tips for Boiling EggsThis is a no-fail hard boiled egg recipe. Here are some extra tips to make boiling and peeling eggs even easier.
Get Eggy with It!Browse all Mediterranean recipes. Visit Our Shop The Mediterranean Dish CookbookThe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy shares easy-to-find ingredients and easy-to-follow recipes, to make your meals more vibrant, delicious, and a little healthier, too! How to Boil Eggs
Learn the easy technique for making the perfect boiled eggs, every time. Adjust cooking time according to how well-done you want your eggs.
Course Side
Diet Gluten Free, Low Lactose, Vegetarian
Cook Time 10 minutes
Total Time 10 minutes
Servings 12 eggs
Calories 62.9kcal
Author TMD Team
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 62.9kcal | Carbohydrates: 0.3g | Protein: 5.5g | Fat: 4.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.6g | Trans Fat: 0.02g | Cholesterol: 163.7mg | Sodium: 159.4mg | Potassium: 60.7mg | Sugar: 0.2g | Vitamin A: 237.6IU | Calcium: 24.7mg | Iron: 0.8mg
The post How to Boil Eggs appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/how-to-boil-eggs/ Pea salad should let the peas shine. Letâs skip the mayo this year and make a pea salad that really celebrates the fresh bounty of the season! Nothing says spring like a green pea salad with a few slivers of radish, fresh herbs and a finishing touch of feta. Itâs time to bring pea salad into the 21st century. Donât get me wrong, the traditional English pea salad dressed in mayo, sour cream and cubes of cheddar has withstood the test of time, but I think these cheerful, green harbingers of spring are ready for an update. In this green pea salad recipe, I let the sweetness of the peas (fresh or frozen will do) take center stage. Rather than drowning out their delicate flavor with mayo, I dress them up in their Sunday best with fresh mint, chives, a little olive oil and salty feta. And, because this is a next generation pea salad, I included a bit of Aleppo pepper just to keep you guessing. Consider this a fresh, healthy pea salad side to serve with Baked or Broiled Salmon or Lemon Rosemary Chicken Breasts. This recipe takes only 20 minutes to toss together, so make sure you start on your main course first. While this is not your typical picnic salad, who says it canât become one? Double the recipe to feed a crowd, itâs delicious warm, room temperature or cold. Make this pea salad and I promise you, youâll never look back. Table of ContentsGreen Pea Salad IngredientsThis recipe calls for only 10 ingredients and nearly half are things you pour from a jar or bottle! The goal is to let the season shine and make the most of springâs favorite vegetable. Plus, peas are nutritional wonders. A mere ½ cup of peas have 4 grams each of both protein and fiber and they have a healthy dose of Vitamin A, folate and magnesium.
How to Make Pea SaladIf you're using frozen peas you can add them directly to the pan after you add the onion, which makes this recipe even faster. If youâre using fresh, you'll have to blanch them first. Iâm a big believer in preparing everything before I get started, so take a few minutes to chop the herbs, slice the radish, and mince the onion before you begin.
What to Serve with Green Pea SaladWhen it comes to sides, this pea salad recipe is pretty versatile. Spring weather can be tricky, if itâs cooler outside I like to serve it alongside a Roasted Chicken. If Iâm feeling fishy, Baked Cod is always nice and the lemony colors look so pretty with the peas. My husband likes pork so Pan Seared Pork Chops are also on the menu from time to time. Simple Recipes to Welcome SpringBrowse all Mediterranean recipes. Visit Our Shop. Hojiblanca Spanish EVOO Extra virgin olive oil from the Southern Andalusian region of Estepa gives this pea salad a peppery kick. Spring Peas with Radish and Mint
Pea salad should let the peas shine. Letâs skip the mayo this year and make a pea salad that really celebrates the season!
Course Salad, Sides/Salad
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 196.9kcal
Author Summer Miller
Ingredients
Instructions
Notes
Nutrition
Calories: 196.9kcal | Carbohydrates: 18g | Protein: 8.4g | Fat: 10.6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.8g | Cholesterol: 12.6mg | Sodium: 1043.5mg | Potassium: 324mg | Fiber: 6.9g | Sugar: 6.7g | Vitamin A: 1192.9IU | Vitamin C: 48.4mg | Calcium: 110.1mg | Iron: 2mg
The post Pea Salad with Feta and Mint appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/pea-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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