Mediterranean
favorite Mediterranean recipes...
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Lamb Gyro {with Tzatziki Sauce}
Lamb Gyro with Tzatziki Sauce. One of my most favorite dishes to order from a Greek restaurant. There’s something so distinctive and special about the flavors of the heavenly sliced meat topped with the cool Tzatziki Sauce. If you love Gyros like I do then you know exactly what I’m talking about. This recipe brings all that together.
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Tzatziki Sauce
Tzatziki Sauce. This traditional Greek cucumber yogurt sauce is a key ingredient in a Lamb Gyro and Greek Chicken Meatballs. It also makes a wonderful dip to pair with a fresh veggie platter. Served chilled, it’s so nice and light, yet full of flavor. The fresh mint, garlic, and lemon juice play oh so nicely together. I could go on. Instead I think you should make some…you’ll love it.
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Halibut in Roasted Romesco Sauce {over Pasta}
Halibut in Roasted Romesco Sauce over Pasta. Now that was a fabulous meal. I sampled Romesco Sauce recently and fell in love with it. I immediately added it to my ‘must make soon’ list and am so glad I did. The best way I can describe this sauce is as roasted red pepper pesto. It’s nutty, with big bold flavors and is so versatile.
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Romesco Sauce
Presenting Romesco Sauce. Think roasted red pepper pesto. It’s nutty, with big bold flavors and is so versatile. This sauce can be served on pasta, as a dip for fresh veggies, or as a spread on sandwiches. But where we see Romesco really shine is when it’s paired with seafood.
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Moussaka {Greek Eggplant Lasagna}
Moussaka. The best Moussaka I’ve ever had was in ‘a diner.’ The kind of diner you find in CT or NY, that are open all night, where you can order fried eggs, t-bone steaks, pancakes, cocktails, Moussaka (or hundreds of other dishes)…any time of day. Every time I visit my sister we have at least one meal at a diner, doesn’t matter which one because they’re all good, and most often I order Moussaka.
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Salmon Marbella {Over Toasted Israeli Couscous}
I’m so excited to be sharing this recipe with my new friend and fellow food lover Sandi-A New York Foodie. She’s invited me to do a guest post on her blog, which will be a first for me. I’ve chosen Salmon Marbella, because in a round about way, this dish brought us together. Lemony Thyme was actually the inspiration for this dish….which feels kind of cool. Coming off a full week of Eat Out of the Fridge/Pantry we treated ourselves to a nice big piece of salmon. We tossed ideas back and forth on how we would prepare it but made no progress. I called up our love food photography……
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Pomegranate, Zucchini, and Avocado Salsa {Share the Love}
A couple years ago, just before the Christmas Holiday season began, I sat down on my living room rug with literally years of issues of Martha Stewart Living magazine scattered around me. I began to bookmark recipes (and decorating ideas) I wanted to try. It is our family tradition that Christmas Eve dinner is comprised of finger foods….some annual favorites, but also a chance for us to experience new recipes. I’m sure I turned down page corners on at least 100 recipes that year, and one of the few that actually made the cut was Pomegranate, Zucchini, and Avocado Salsa.
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Triple Olive Tapenade {with Roasted Red Pepper}
Leftover olives…what to do? what to do? A quick search found this fabulous tapenade recipe by Former Chef. The recipe calls for kalamata, green, and Californa ripe olives but you can use any combination you have on hand. The ripe olives add a nice balance to the punchy kalamatas. You’ll also want to add roasted red pepper. These can be bought in a jar but roasting them at home is super easy.
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Baba Ghanoush {Eggplant Dip}
While the recipe is delicious, I have since discovered a much easier and equally tasty version. Check out my Easy Baba Ghanoush recipe here. Eggplant was the abundant ‘on sale’ item in the fridge today. I had bought two varieties at the Farmers’ Market but had yet to come up with a plan. While fresh picked eggplant is one of the most beautiful fruits of the garden, once cooked….is not always as good looking. I did a quick Internet search for ‘pretty images’ of eggplant recipes and came across several for Baba Ghanoush. I’d heard of it, maybe even enjoyed it in a restaurant, but certainly had not made it from scratch. I decided to try…
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Oregano Lemon Garlic Roast Chicken
Oregano Lemon Garlic Roast Chicken. One night every week we cook a whole chicken for dinner. Sometimes we work hard to create interesting and different flavors by changing up the fresh herbs or marinade or even cooking style. Sometimes we just sprinkle her with salt & pepper and roast her until she’s done…on these days it’s not uncommon that we also stand at the counter hand picking our way through dinner.
