Mediterranean Salad with Prosciutto and Pomegranate
- 2 cups very thinly sliced fennel bulb
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon coarse kosher salt
- 6 cups arugula (about 4 ounces)
- 1 cup thinly sliced green onions
- 1/4 cup thinly sliced mint leaves
- 1 1/2 tablespoons balsamic vinegar
- 2 3-ounce packages thinly sliced prosciutto, torn into strips
- 1/2 cup pomegranate seeds
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.
Chicken Gyros with Cucumber Salsa and Tsatsiki
- 2 Kirby cucumbers, divided
- 1 1/2 cups Greek yogurt (3/4 pounds)
- 1 teaspoon fresh lemon juice, divided
- 5 garlic cloves, minced, divided
- 1 pint grape tomatoes, quartered
- 1 small red onion, halved and thinly sliced
- 1/3 cup chopped flat-leaf parsley
- 1/4 cup chopped mint
- 1/4 cup extra-virgin olive oil
- 1 rounded teaspoon dried oregano
- 1 rounded teaspoon dried rosemary, crumbled
- 1 (12-ounces) package naan bread (four 8-inch pieces)
- or 4 (8-inch) pocketless pita rounds
- 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
- 1/2 head iceberg lettuce, thinly sliced
Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
Cooks’ note: Tsatsiki can be made 1 day ahead and chilled.
Clay Pot Chicken with Dates, Sucuk and Bulgur
- 2 ounces unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 red onions, cut into thick rings
- 1 clove garlic, sliced
- 2 long red peppers, seeded and cut into rings
- 2 long green peppers, seeded and cut into rings
- 2 long green chiles, seeded and diced
- 1 heaped teaspoon ground cumin
- 1 level teaspoon ground cinnamon
- generous splash of sherry
- 2 large vine-ripened tomatoes, skinned, seeded and diced
- 2 ounces bulgur, washed
- 1 1/2 cups chicken stock
- 1 stick cinnamon
- 2 star anise
- few sprigs thyme
- 2 1-pound chickens
- sea salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 2 ounces sucuk, sliced
- 4 medjool dates, seeded and cut into quarters
Preheat the oven to 400°F. Heat the butter and extra-virgin olive oil in a heavy-based casserole dish. Gently sweat the onions, garlic, peppers and chiles with the cumin and cinnamon for about 5 minutes, or until the vegetables soften. Add the sherry, tomatoes, bulgur, chicken stock, cinnamon, star anise and thyme and bring to the boil. Lower the heat, then cover and simmer gently for 5 minutes.
Meanwhile, cut the chickens into quarters and season lightly with salt and pepper.
In another heavy-based frying pan, heat the olive oil over a medium heat and brown the meat lightly all over. Add the sucuk and fry until golden brown on both sides. Transfer the poussins and sucuk to the casserole dish and tuck in the dates. Cover the pan and cook in the preheated oven for 20 minutes. Taste and adjust the seasoning and serve immediately.
Corn on the Cob with Mint-Feta Butter
- 1/2 stick unsalted butter, softened
- 7 ounces feta, finely crumbled (1 1/2 cups)
- 1/4 cup finely chopped mint
- 8 large ears of corn, shucked, each cob cut crosswise into 4 pieces
Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
Lamb Chops with Lemon
- 3 large shallots, minced
- 6 tablespoons chopped fresh mint
- 6 tablespoons chopped fresh oregano
- 6 large garlic cloves, minced
- 1 tablespoon sugar
- 24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- Fresh oregano sprigs (for garnish)
Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.
Mediterranean Roast Beef Pita
- 3 tablespoons pine nuts
- 1/2 pound deli roast beef, cut into thin strips
- 2 cups shredded romaine lettuce
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2cup thinly sliced red onion
- 1/3 cup crumbled feta
- 4 whole-wheat pita pockets
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons skim milk
- 1 tablespoon cider vinegar
Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.
Orzo with Feta, Tomatoes, and Dill
- 3 tablespoons extra-virgin olive oil
- 2 cups cherry tomatoes, halved
- 1/2 cup chopped dill
- 1 teaspoon grated lemon zest
- 1 cup orzo
- 1 1/2 cups crumbled feta (6 ounces)
Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
Drain orzo and toss with tomato mixture. Add feta and toss again.
Porcini Mushroom Latkes with Mushroom Salad and Chive “Cream”
- 1 ounce dried porcini mushrooms
- 2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
- 2 cups chopped onions, divided
- 1 large egg
- 1 tablespoon all purpose flour
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil (for frying)
Salad and chive cream:
- 1 cup nondairy sour cream
- 1/4 cup chopped fresh chives
- 3 1/2 tablespoons (or more) white wine vinegar, divided
- 2 tablespoons olive oil
- 3 small garlic cloves, pressed
- 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
- 8 ounces crimini mushrooms, sliced
- 3 cups (packed) baby greens
Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.
Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
For salad and chive cream:
Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
Pan-Seared Polenta with Spicy Tomato-Basil Sauce
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)*
- 1/4 teaspoon freshly ground
- Spicy Tomato-Basil Sauce
- Fresh basil sprigs (for garnish; optional)
Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.
Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
Sunny-Side Up Lentil Salad
- 1 can (14.5 ounces) diced tomatoes, including liquid
- 1 cup chopped onion
- 3/4 cup lentils, rinsed
- 2/3 cup finely diced celery
- 1/2 cup finely diced carrot
- 1 tablespoon chopped fresh thyme
- 2 1/2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh tarragon (or parsley)
- 1 teaspoon Dijon mustard
- 2 teaspoons olive oil
- 4 eggs
- 4 cups mixed baby lettuces
Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
Half of a 6-inch whole-wheat pita per person
- 1/4 cup boiling-hot water
- 1 1/2 cups pitted dates (1/2 pound), finely chopped
- 1 1/2 cups walnuts (5 ounces), toasted and cooled
- 3/4 cup sugar, divided
- 2/3 cup matzo meal
- 1 tablespoon grated orange zest
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 4 large eggs, separated, at room temperature 30 minutes
Preheat oven to 350°F with rack in middle. Generously grease a 9- by 2-inch round cake pan with softened butter or vegetable oil and dust with some matzo meal, knocking out excess.
Pour hot water over dates in a large bowl and let stand 15 minutes to soften.
Pulse walnuts in a food processor until chopped, then add 1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal (2/3 cup), zest, cardamom, and salt and pulse until combined.
Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar in a slow stream, beating until whites hold stiff glossy peaks.
Whisk yolks into date mixture. Fold one third of yolk mixture into whites, then fold in remaining yolk mixture gently but thoroughly. Fold all of nut mixture into batter.
Spoon batter into cake pan and bake until golden and springy to the touch and cake just begins to pull away from side of pan, 35 to 40 minutes. Cool in pan on a rack 30 minutes, then invert onto rack and cool completely.
Cooks’ note: Cake can be made 2 days ahead and kept, in a sealed bag or wrapped tightly in
Zucchini Keftedes with Feta and Dill
- 1 1/3 pounds medium zucchini, trimmed
- 1 teaspoon coarse kosher salt
- 1/2 cup thinly sliced green onions
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh mint
- 2 garlic cloves, minced
- 1 teaspoon finely grated lemon peel
- 1 cup panko (japanese breadcrumbs)
- 1 large egg, beaten to blend
- 1 cup coarsely crumbled feta cheese
- Canola oil (for frying)
- Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
- Additional chopped fresh dill (for garnish)
Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.
- 3 tablespoons extra-virgin olive oil, preferably Greek, plus more for brushing
- 6 leeks, white and light green parts, chopped and well rinsed
- 4 garlic cloves, minced
- 2 1/2 pounds fresh baby spinach, rinsed and dried
- 1/2 teaspoon freshly ground black pepper
- 2 cups crumbled firm feta cheese, preferably Greek
- 1/2 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh mint
- 3 large eggs, lightly beaten
- 2 frozen country-style filo sheets or puff pastry sheets (see Note), thawed but kept chilled
Preheat the oven to 350°F.
Place a large skillet over medium-high heat and coat with the 3 tablespoons of oil. When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more. Once all the spinach is in the pan, season with the pepper.
Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy. Once the mixture is cool, add the feta, dill, mint, and eggs. Fold the ingredients together until well combined.
Brush the bottom and sides of a 9-by-13-inch baking dish with oil. Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife. Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish. Brush the top with oil.
Bake until the top is puffed and golden brown, about 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.
Steak with Olives
- 2 pound (1-inch-thick) boneless sirloin steak
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon dried hot red-pepper flakes
- 2 tablespoons olive oil
- 1/2 cup drained pitted brine-cured olives, coarsely chopped
- 1/2 cup chopped flat-leaf parsley
Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
Slice steak and serve with olive sauce.