Category Archives: Mediterranean

Greek Meatballs in Spiced Tomato Sauce

Posted on November 19, 2011 | 3 Comments

Hello there fellow foodies.

You may have noticed there’s been a bit of a lag between posts. Without divulging too much personal information, lets just say I hadn’t been feeling myself the past few weeks and couldn’t imagine it not coming across in my writing. I am glad to have had time to put things in perspective with a renewed focus on the good things. One of which being these fantastic Greek lamb meatballs!

I made these a couple weeks back on a night in need of good comfort food and these provided exactly that and so much more. With Mediterranean flavors of fresh oregano and mint shining through the delicious lamb, bathed in a cinnamon-infused spiced tomato sauce over pasta, this meal not only comforts away the woes of a tough day but really strikes you with its unique flavor combinations. It reminded me a bit of the fantastic Greek Moussaka I made in the early fall, with the cinnamon and lamb.

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Posted in Lamb, Mediterranean

Greek Moussaka with Swiss Chard

Posted on September 14, 2011 | 4 Comments

September is a month I’ve always loved. As a kid I was a big back-to-school fan. The local school supply sale was a huge event and I’d have my backpack packed and pencils sharpened weeks before the big day.  In college I couldn’t wait to  head back to the Big House in Ann Arbor, Michigan for a new semester. It took years post-graduation to shake that fish out of water feeling sitting in conference rooms working instead of coffee shops studying come Fall.

Nowadays I associate September with a wider net of things. The painful memories of 9/11/01. The US Open. Braking for school buses. Realizing I’ll need to start wearing socks again soon. Apples everywhere! It’s a segueway into Fall. And in the foodie world, segueway-ing into Fall is a fantastic thing. September is particularly special because you can still enjoy the best of both worlds – the summer harvest – and your oven! Comforting almost-autumn dishes like this one take the chill off these cooler nights. This Greek Moussaka casts eggplant in the starring role, my absolute favorite summer harvest vegetable.

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Posted in Eggplant, Lamb, Leafy Greens, Mediterranean

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Romesco Sauce

Posted on August 22, 2011 | 2 Comments

This toasted almond and roasted red pepper sauce may look like the Harissa Sauce posted earlier this spring, but the similarities end with the color and roasted red peppers. This Spanish sauce is deeply flavorful, bright and punchy (in an acidic kind of way), and absolutely delicious. It comes together quickly in the food processor and now is the perfect time of year to give this a whirl while both tomatoes and peppers are at their peak.

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Posted in Gluten-Free, Low Sodium, Mediterranean, Sauces and Condiments, Vegetarian

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Greek Gazpacho

Posted on August 10, 2011 | 5 Comments

One of the things I love most in life is stumbling upon a new group of friends. But what I love even more is when this happens completely by surprise. When David and I moved from NYC to Westchester and then from Westchester to Connecticut, we had enough people in our lives between families and existing friends who live in that close-enough radius so we didn’t feel isolated. But we didn’t exactly know people here either. That is changing for me after joining a new gym.

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Posted in Appetizer, Low-Fat, Lunch, Mediterranean, Soup, Summer, Tomatoes, Vegetarian

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Feta Pesto Penne with Roasted Peppers

Posted on May 28, 2011 | 6 Comments

I love Mediterranean flavors, especially in summer. Briney kalamata olives, fresh roasted bell peppers, and an herby yogurt-based feta pesto bring out the best of Greek meets Italian in this pasta. And the pesto is one of those let-your-food-processor-do-all-the-work sauces — no cooking required.

What’s great here is the versatility of this pesto. Cutting down on carbs? The pesto would be fantastic spooned over grilled chicken or salmon. Need a little more protein? Add simply grilled chicken or shrimp to the finished dish. Keeping things light? Use low-fat yogurt in the pesto. Take it over the top by sprinkling on some lightly toasted pine nuts if you want.

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Posted in Mediterranean, Pasta, Vegetarian

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Party Hummus

Posted on March 12, 2011 | 1 Comment

This hummus is a lot of fun. The addition of walnuts and red pepper flakes makes it unique, and the vibrant garnish of chopped kalamata olives, chickpeas, and parsley is a party in and of itself. It’s perfect as an appetizer for a large group (though I’d recommend doubling or tripling the recipe) or even for a party of two, as David (my husband) and I were the other night.

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Posted in Appetizer, Gluten-Free, Mediterranean, Vegetarian

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Lamb Ragout with Olives and Peppers

Posted on February 24, 2011 | 4 Comments

Featured on Tastespotting and Foodgawker

Here’s a dish you’ll want to try while it’s still cold outside. Tender slowly braised lamb goes for a Mediterranean spin with briny olives and sweet roasted peppers, served over pearls of toasty Israeli cous-cous. Enjoyed with a glass of spicy Shiraz and good company, life is grand.

Lets talk about lamb for a minute, as it gets second shift to beef, chicken and pork in the States. Technically speaking, lamb is a sheep less than a year old. Over 1 year, it is called Yearling and over 2 years, Mutton. The older the animal, the tougher the meat and the stronger its’ flavor. Older sheep are consumed far less in the U.S. than they are in Europe and Asia.

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Posted in Gluten-Free, Lamb, Mediterranean

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Baked Shrimp with Feta and Tomatoes

Posted on January 12, 2011 | Leave a comment

This dish is simple to prepare and loaded with fantastic Mediterranean flavors, perfect for a quick weeknight meal.

Adapted from a William Sonoma cookbook recipe, I replace fresh tomatoes which are not in season with canned San Marzano tomatoes widely available year round. I highly recommend San Marzano over other canned tomato brands, as they’re considered to be the best sauce tomatoes in the world. Originally these were grown in the soil containing volcanic ash from Mt Vesuvius! In short, they never disappoint and they’re really not that much more expensive.You can use whole tomatoes and break them up with a wooden spoon or masher or purchase them already crushed or diced.

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Posted in Gluten-Free, Mediterranean, Seafood, Shrimp

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