Mediterranean Diet Cookbook For Dummies
Explore BookRoasted Grapes with Walnuts and Feta
Preparation Time: 8 minutesCook Time: 15 minutes
Yield: 4 servings
1 pound red grapes, washed, dried and de-stemmed2 tablespoons extra-virgin olive oil1 tablespoon honey2 tablespoons balsamic vinegar1/4 cup walnuts1/4 cup feta
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and spread the grapes out evenly. In a small bowl, whisk the olive oil, honey, and vinegar and drizzle over the grapes to coat.
- Place the grapes in the oven and drop the heat to 400 degrees. Roast the grapes for 15 minutes.
- To serve, top the grapes with the walnuts and feta.
Braised Artichokes
Preparation Time: 25 minutesCook Time: 23 minutes
Yield: 6 servings
4 small artichokes1 lemon1/4 cup extra-virgin olive oil1 leek4 cloves garlic, sliced1/4 cup mint or basil, chopped1-1/2 cups chicken stock1/2 cup white wineSalt to taste
- Using a sharp knife, cut off the tip of the artichoke stems and remove the artichokes' tough outer leaves. Cut a 1/2-inch piece off the top of each artichoke and trim any remaining thorns on the tips. Cut the artichokes in half.
- Place all the halves in a large bowl of water. To prevent browning, slice the lemon in half, squeeze the juice into the water, and place the lemon halves in the water as well.
- Using a spoon or paring knife, cut out the purple choke (not to be confused with the heart) in the center of the artichoke. Slice each artichoke half into 4 to 6 wedges and return them to the lemon water.
- In a Dutch oven, heat the olive oil over medium heat. Cut the leek into 1/4-inch slices, separate the rings, and rinse well to remove any sand. Add the leeks and garlic to the heated olive oil and sauté for 6 minutes.
- Drain the artichokes and pat dry. Add the mint and artichokes to the pan and continue to cook over low heat for 2 to 3 minutes. Pour in the stock.
- Bring the pot to a boil, reduce the heat to a simmer, and cover for 10 minutes. Stir in the white wine and simmer uncovered for 5 to 10 minutes or until tender. Season with salt and serve.
Grilled Fennel
Preparation Time: 5 minutesCook Time: 8 minutes
Yield: 4 servings
2 fennel bulbs1 tablespoon plus 1 tablespoon extra-virgin olive oil1⁄8 teaspoon salt1⁄8 teaspoon red pepper flakes1 orange1/4 cup raw almonds, chopped
- Heat a grill over medium-high heat. Cut the fennel bulbs in half, drizzle them with 1 tablespoon of the olive oil, and season with the salt and red pepper flakes. Grill the fennel for 4 to 6 minutes on each side.
- Using a sharp knife, cut the skin away from the orange, removing the white outer portion. Cut the orange in half; break it into segments.
- Toast the almonds in a skillet over medium heat for 3 to 4 minutes, stirring or tossing constantly to avoid burning. Sprinkle the almonds over the orange slices.
- Thinly slice the fennel and toss it with the orange slices and almonds. Drizzle with the remaining olive oil and serve.
llustration by Liz Kurtzman
Cutting fennel.
Cutting fennel.