Filling, flavorful and full of nutrients, these pitas are sure to meet your approval when it comes to dining Mediterranean-style!
Fresh herbs, garlic, lemon zest and wine make this chicken entree worthy of any dinner party. Enjoy!
This recipe was submitted courtesy Paul Roberts of Hollister & Brace in Santa Barbara. Thank you, Paul!
2 tablespoons salted butter
5 cloves fresh garlic, minced
2 lbs mussels, cleaned & debearded
Zest of 1 lemon
1 cup Jasmine Vineyards red seedless grapes (halved and whole) + bunch grapes
2 cups dry white wine
1 cup chopped parsley
Pepper, to taste
French bread (store-bought)
Preheat oven to 350º. Wrap whole baguette in tin foil and put in heated oven for 10-15 minutes.
Melt butter in a large soup pot over medium heat. Add garlic and sizzle for 30 seconds, without letting it brown. Season with pepper and lemon zest, stirring for about 1 minute. Add wine and pepper, bring to a boil. Stir in mussels and cover for 2 minutes, continuing to boil (shells will begin to open). Stir in parsley and grapes. Cover and steam for 2 more minutes, or until all shells are open. Decorate with large grape bunch and serve with French bread.
Go Mediterranean tonight with a dish as healthful as it is flavorful.
1 teaspoon each salt, ground mustard and dried thyme, crushed
1/2 teaspoon ground pepper
4 (6 oz. each) salmon steaks or fillets
2 teaspoon honey
3 teaspoon olive oil, divided
2 qts. spinach leaves
1/2 teaspoon minced garlic
2 cups California red seedless grapes, halved
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixutre; reserve remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300 F for 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce.
This dish offers simple elegance with a Mediterranean feel. Grilled fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds – without the guilt.
Calories 427; Protein 39.2g; Fat 19g; Calories from Fat 40%; Carbohydrate 20.9g; Cholesterol 105mg; Fiber 3g; Sodium 721mg.
Add some sizzle to your dining experience with these sweet & savory skewers!
½ cup low-sodium soy sauce
1 Tbsp sesame oil, toasted
2 Tbsp rice vinegar
3 Tbsp brown sugar
¼ cup kochi chang
2 Tbsp ginger, minced
2 Tbsp shallots, minced
2 Tbsp garlic, minced
1 chile, red, minced fine
1 tsp fish sauce
1 Asian pear, peeled and minced fine
1 lb flank steak, trimmed
3 each scallions, minced
½ tsp black sesame seeds
2 cups red California grapes, stemmed
8, 8-inch wooden skewers, soaked in water
For the marinade:
In a small mixing bowl, combine the soy sauce, sesame oil, rice vinegar, brown sugar, kochi chang, ginger, shallots, garlic, red chiles, fish sauce, and chopped Asian pear. Toss to combine and measure out 1 cup to set aside for a dipping sauce later. Trim the flank steak and cut into 1/8-inch thick slices, cutting against the grain of the meat. Add the flank steak slices to the marinade, mix well, and let marinate for 1-2 hours.
For the steak-grape skewers:
Soak the skewers in water overnight. Remove the meat from the marinade and skewer about 1-2 oz. per stick; make sure to leave about 2-inch of space at the front end to skewer grapes after cooking. Set aside until ready to grill.
To cook the skewers and finish the dish:
Preheat a grill to medium-high heat, and brush with oil to season. To the reserved dipping sauce, add the minced scallions and the black sesame seeds. Grill each skewer for about 3-4 minutes per side, marking them with grill marks. Once they are cooked, remove from the grill and spear 3 grapes each onto sharp end of the skewer.
Garnish with black sesame seeds.
Serves 8 skewers
Nutritional analysis per skewer: Calories 150; Protein 13g; Carbohydrate 14g; Fat 5g (27% Calories from Fat); Saturated Fat 1.5g (9% Calories from Saturated Fat); Cholesterol 30 mg; Sodium 480mg; Fiber 1g.