Fresh Fridays Archives
Yogurt is a key ingredient in the Mediterranean. Alone, it makes a creamy and soothing snack. Used in cooking, it lightens, moistens and supports fresh flavors. And it is a healthy substitute for many recipes - use yogurt to stand in for sour cream and baking.
With its tangy taste, yogurt adds character to a wide range of dishes. Mix it with lemon juice and capers to dress salmon, or use it to top everything from a bowl of oatmeal to a dish of roasted vegetables. Combine it with Dijon mustard, minced garlic and fresh herbs for an instant salad dressing, or blend with honey, a squeeze of fresh lemon juice and a dash of cinnamon to make a quick sauce for berries or peaches.
Fermented - or cultured- from milk, yogurt is a good source of calcium, protein and vitamin B. Like milk, it is available in containers labeled "fat free", "low fat," and "whole milk" or "cream top."
Greek yogurt, made by straining out the whey, is thicker and creamier than regular yogurt and has a stronger flavor. It is labeled by fat content: 0%, 2 %, or 4%. And it contains twice the protein of regular yogurt and less lactose as well, making it suitable for some people who suffer from lactose intolerance.
Here are two delicious ways to use yogurt in your kitchen
Mediterranean Potato Salad
Instead of buying this classic salad at a deli, make your own so you can keep track of what goes into it. Using yogurt instead of mayonnaise eliminates the unhealthy fat.
Ingredients
3lbs. Yukon gold potatoes, peeled and cubed
1 1/3 cups Kalamata olives, sliced
1 cup celery, chopped
1/3 cup scallions
½ cup diced red pepper
½ cup diced yellow pepper
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 cup Greek yogurt
2 teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon garlic salt
Salt and freshly ground pepper to taste
Preparation
Bring 6 cups of salted water to a boil in a large pot. Cook the cubed potatoes for 15 minutes, drain, and put in a large bowl. Set aside to cool.
Combine the olives, celery, scallions, and peppers in a bowl and set aside. Combine the vinegar, olive oil, oregano, yogurt, mustard, honey, garlic salt and salt and pepper in a bowl and whisk until smooth. Add the olive mixture and the dressing to the potatoes and toss gently.
Nutrition Analysis Per Serving
Cal: 260; Fat: 7g; Carb: 46g; Protein: 6g
Recipe courtesy of Oikos Organic Greek Yogurt
Curried Broccoli & Cauliflower Soup
Serves 6
Curry and nutmeg give just the right zing to this hearty soup, which gets its rich texture and flavor from yogurt rather than cream.
Ingredients
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1 cup diced yellow onion
1 lb. broccoli florets
1 lb. cauliflower florets
1 1/2 teaspoons curry powder
5 cups vegetable broth
2 cups Greek yogurt
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground pepper
Preparation
In a large soup pot, heat the olive oil over medium-high heat and sauté garlic and onion until translucent. Add the broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Put the lid on the pot, reduce the heat to medium, and steam the vegetables for about 5 minutes.
Add the curry powder and the remaining broth. Simmer until the vegetables are very tender, about 15 minutes. Ladle the broth and vegetables into a blender and puree until smooth.
Return to the soup pot, heat over medium heat, and gradually whisk in the yogurt and the seasonings. Once combined, do not let the soup boil, or it may curdle. Serve warm.
Nutrition Analysis Per Serving:
Cal: 130; Fat: 4g; Carb: 7g; Protein: 9g
Recipe courtesy of Oikos Organic Greek Yogurt
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Fat is good. Or, at least some fats are good. That's what we've learned in the aftermath of the fat-is-bad movement that began in the late 1980s. Despite the surge in popularity of "low-fat" and "fat-free" labels on everything from cookies to cream, American waistlines expanded at an alarming rate.
Instead of recommending a "low-fat diet," as it did in 1990, the USDA has urged us to follow a "moderate-fat" diet. In 1993, Oldways introduced the Mediterranean Diet Pyramid to steer Americans to healthy eating and got behind the science supporting good fats, especially the use of olive oil in everyday cooking.
Fat is an important energy source and a vitally important component of a healthy diet. There are plenty of reasons to eat foods rich in "good" fats every day. Healthy fats slow digestion, giving the body time to absorb nutrients, keeping us feeling full after we eat them, and helping with weight loss. They can lower blood pressure, enhance the body's immune system, and reduce inflammation and the risk of heart disease.
Look for and use these healthy "good" fats when you cook:
Monounsaturated Fats: These fats are found in plants and remain liquid at room temperature. They can lower levels of bad cholesterol (LDL) and raise levels of good cholesterol (HDL) in the body. Good sources include olive and peanut oil, most nuts, and avocados.
Polyunsaturated Fats: The important fats in this group are omega-3 fatty acids that can help prevent heart disease. They are found in flaxseed and other seeds, walnuts, whole grains, and cold-water fish such as salmon.
As you cook and plan meals, find ways to substitute healthy fats for unhealthy fats. For example, dip bread into olive oil rather than spreading it with butter; cook salmon instead of beef; and turn to a small handful of nuts rather than chips as a snack.
Here are two delicious ways to use good fats:
Peanut Vinaigrette
Just a spoonful or two or this fragrant dressing makes a good dipping sauce for raw vegetables, and adds zip to rice and grain salads. Or, drizzle it over fillings for wraps and pita pockets.
Yield: 2 1/2cups
Ingredients
3/4 cup red wine vinegar
1 shallot, peeled and chopped
1 tablespoon peanut butter
Salt and freshly ground pepper to taste
1 3/4 cups aromatic peanut oil
3 to 4 tablespoons water
Preparation
Combine the vinegar, shallot, peanut butter, and salt and pepper in a blender or food processor, and blend until smooth. With the machine running, slowly add the peanut oil to form an emulsion. Then add the water, one tablespoon at a time, until the desired consistency is reached. Store in a tightly sealed jar in the refrigerator.
Nutrition Analysis Per Tablespoon:
Cal: 287; Fat: 33g; Sodium: 19.5mg; Carb: .7g; Protein: 1g
Recipe courtesy of The Peanut Institute
Grilled Salmon with Lemon Basil
Serves 4
Eating fish several times a week can boost the healthy fats in your diet. Here's a quick way to cook salmon, an especially rich source of beneficial omega-3 fatty acids. Serve with a green vegetable and rice or pasta.
Ingredients
1 teaspoon finely grated lemon zest
Juice of 1/2 lemon
2 tablespoons finely chopped basil
1 shallot, finely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 (3-ounce) salmon fillets
1 teaspoon coarse (sea or kosher) salt
Fresh cracked pepper
1/4 cup extra-virgin olive oil
Preparation
Combine the lemon zest and juice, basil, shallot and olive oil in a food processor and blend until smooth. Season with salt and pepper and set aside. Season the salmon fillets with the coarse salt and the cracked pepper and brush with the olive oil.
Heat the grill to medium-high. Place the salmon on the grill and cook for several minutes, then turn and continue cooking until the fillets reach an internal temperature of 125 °F. Arrange the fillets on plates and add sauce to each.
Nutritional analysis:
Cal: 445, Fat: 39g, Sodium: 38mg, Carb: .5g, Protein: 17g.
Recipe courtesy of Kwik 'Pak Yukon River Wild Salmon, adapted for the Mediterranean Foods Alliance
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When we think of the Mediterranean Diet and Mediterranean grains, most often we think of sauced pasta or crusty fresh wheat bread or even creamy risotto. Rarely, however, do we think of the Mediterranean Diet as including corn. But there is polenta, most at home in Northern Italy in the provinces of Lombardy, Veneto or Friuli, but served throughout the country.
As described by Marcella Hazan, "polenta consists of corn flour, water and a well-lubricated elbow. The flour becomes polenta when, with constant stirring, it absorbs all the water and turns into a homogeneous, soft, yet compact mass that wipes cleanly away from the side of the pot." Paula Wolfert describes it as "a dish made of cornmeal or semolina that has been known since the time of Ceasar. "
Polenta can be enjoyed warm, right out of the pot, or cooled, and then sliced, fried or grilled. It can also be made into cookies, torts, pies, and enjoyed as a breakfast food, like porridge for breakfast. Betty Fussell writes that "the advantage of polenta is that you use the meal as a binder, for other things, spicy things like sausage or creamy things like cheese." And another great advantage is that many other delicious foods can be added to polenta to make a wonderful, healthy mixture.
Polenta is a warming comfort food - perfect with a winter stew with vegetables and small amounts of meat. Please see the three recipes below and be sure to try at least one way to enjoy this Northern Italian treat.
Polenta with Braised Broccoli Rabe
Serves 8
Ingredients
4 tablespoons extra virgin olive oil
1 cup polenta (coarse cornmeal)
1/4 cup grated Pecorino Romano
2 bunches broccoli rabe (1-1/2 pounds), ends trimmed
2 cloves garlic, thinly sliced
Pinch of red pepper flakes
Salt and freshly ground black pepper, to taste
Pecorino Romano shavings, for garnish (optional)
Preparations
Pour 4 cups water into a large saucepan. Add 1 tablespoon extra virgin olive oil, polenta and salt. Bring to a boil over medium-high heat, stirring continuously. As polenta thickens, stir more vigorously to avoid lumps. Lower heat and simmer for 30 minutes, stirring frequently. Remove from heat. Stir in Pecorino Romano and additional salt if desired. Pour hot polenta into an ungreased 9" x 4" loaf pan. Cool; then cover and refrigerate until firm (this can be done one day ahead).
Bring a large pot of salted water to a boil. Add broccoli rabe and cook for 5 minutes or until tender. Drain, reserving 1/3 cup cooking liquid; refresh under cold water and drain again. Coarsely chop and set aside.
Preheat oven to 425 degrees. Un-mold polenta and cut into 12 slices. Arrange slices on an oiled baking sheet. Heat polenta in the oven for 15 minutes or until golden.
While polenta bakes, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add sliced garlic and cook until golden. Add broccoli rabe, reserved cooking liquid, red pepper flakes and salt and pepper to taste. Simmer briskly, until broccoli is heated through and most of the liquid is evaporated.
To serve, top each slice of polenta with broccoli rabe, drizzle with olive oil and garnish with shaved Pecorino Romano, if desired.
Recipe courtesy of Pompeian
Sage and Onion Polenta
Serves 4-8
Delicious by itself or as a great side dish for pork or poultry, this fragrant way to serve polenta gains special character through the use of cracked rather than ground pepper. Use a pepper grinder with a setting for coarse grinding or crack the peppercorns in a mortar.
Ingredients
1 cup coarsely ground polenta
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter
1 medium onion, diced
12 fresh sage leaves, coarsely chopped
Freshly cracked black pepper
Salt to taste
Preparations
*See above recipe for polenta preparation.
While the polenta is cooking, melt the butter in a 10- or 12-inch skillet over medium-low heat. Stir in the onions, sage, and lots of freshly cracked pepper. Salt lightly and cook slowly until the onions are translucent and soft, about 8 minutes. Stir the mixture into the thick polenta.
Recipe from The Zuni Café Cookbook by Judy Rodgers, W.W.Norton & Company adapted for Villa Cappelli
Polenta Coins
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 ½ cups fine-grained polenta
1 tablespoon ground cinnamon
¾ cup sugar
2 medium eggs
3 tablespoons honey
1/3 cup whole, low-fat, or nonfat milk
Finely minced zest of 2 lemons (about 3 tablespoons)
½ cup mild extra-virgin olive oil
Sugar for sprinkling
Preparations
Preheat an oven to 350 degrees F. Oil 2 baking sheets with olive oil. In a large mixing bowl, combine the flour, baking powder, polenta, cinnamon, and 3/4 cup sugar and stir with a wooden spoon to integrate the ingredients. Then add the eggs, honey, milk, lemon zest, and olive oil. Stir to combine well. The dough will be slightly sticky.
Scoop up teaspoonfuls of the dough and form "coins," flattening the dough with the back of a spoon or the palm of your hand. Arrange on the prepared baking sheets, spacing them about 1 inch apart. They will spread slightly during baking.
Bake until golden, about 20 minutes. Remove from the oven and sprinkle with sugar. Using a spatula, transfer to a wire rack to cool, tapping off any excess sugar. These cookies can be stored in an airtight container for up to 1 week.
Recipe by Peggy Knickerbocker in Olive Oil: From Tree to Table, adapted for Agora Foods International
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Mediterranean Eating on a Budget
New Year's is a great time to chose a healthier way of eating, and there's almost no healthier way to eat than the Mediterranean Diet. But in this time of watching pennies, is the Mediterranean Diet as good for your wallet as your waistline?
In the coming year Oldways and the MFA will showcase how affordable the Med Diet really is, but in the meantime, here are a few things to think about. The Mediterranean Diet is really cucina povere -- the cuisine of the poor. Rather than buy a lot of expensive prepared foods, meats, and pre-packaged foods, think beans, greens, grains, seasonal root vegetables and tubers, canned fruits and vegetables, and some extra virgin olive oil to put it all together! Your waistline and your wallet will thank you.
Look for more information about the budget friendly Mediterranean Diet from the MFA and Oldways in the coming months!
Roasted Olives
Serves 4
This is a simple and unique way to enjoy one of the most Mediterranean of all foods -- olives. Serve on a toasted baguette or pita bread, crackers, or just by themselves.
Ingredients
1/2 pint (1 cup) grape or cherry tomatoes
1.5 cups of olives
*Choose one of the following, or mix and match 2 or 3: Ripe Pitted Olives or Greek Kalamata Pitted Olives or Garlic Stuffed Spanish Olives
1/2 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme
4 whole garlic cloves, peeled
1/8 cup olive oil
1/8 teaspoon freshly ground black pepper
4 baguettes, pita halves or whole grain crackers
Preparations
Heat oven to 425°F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan.
Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan.
Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.
Recipe by Lindsay Olives adapted for Fresh Friday
Sauteed Green Beans and Potatoes with Pepper Flakes, Rosemary and Lemon Zest
Serves 6
Ingredients
1 pound potatoes
1/4 cup olive oil
1 clove garlic, chopped
1 tablespoon finely chopped rosemary
1 teaspoon grated lemon zest
1/4 teaspoon red chili flakes
1 pound green beans, trimmed and blanched
3/4 tablespoon lemon juice
salt to taste
Preparations
Simmer potatoes until tender, drain and cool. Quarter potatoes lengthwise.
In large sauté pan, heat oil, add garlic and sizzle for 30 seconds. Add rosemary, lemon zest and chili flakes; sizzle until fragrant.
Add potatoes and beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt.
Recipe courtesy of US Potatoes
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When you read the word "baking", do you think that it means the recipe will take a long time? Think again.
In today's busy world, many people do not take the time to turn the oven on for dinner, usually becuase they think they don't have the time. Baking doesn't have to be an all day process, especially when it comes to meals. Here are two fast, simple Mediterranean recipes that you can make any night of the week.
Baked Fish with Spicy Yogurt Sauce
Serves 4
This dish can be made in 20 minutes, from start to finish. It's perfect for a busy schedule.
Ingredients:
1 1/2 pounds halibut, tilapia or cod fillets
1/2 cup plain Greek yogurt
2 tablespoons olive oil
1/2 teaspoon ground cumin
Pinch of cayenne
Pinch of salt
2 tablespoons thinly sliced green onions, green part only
Preparation:
Preheat oven to 350º F. Oil an 8-inch baking pan with olive oil.
Rinse fillets, pat dry with paper towels, and place in a single layer in baking dish. In a bowl, mix together yogurt, olive oil, cumin, cayenne, and salt until thoroughly combined. Pour sauce evenly over the fish. Bake for 15-18 minutes, uncovered, until the fish is opaque and flakes with a fork. Place on individual serving plates, sprinkle with green onions, and serve.
Recipe courtesy of The Greek Gods
Per serving: 263 calories, 12g fat (2g saturated), 105mg sodium, 1g carbohydrates, 26g protein
Baked Pasta with Zucchini
Serves 8
This dish will take about 30 minutes to make. Or, if you wish, put it together a night or two in advance and bake it on another evening.
Ingredients:
1 pound short pasta such as farfalle or macaroni
2 pounds zucchini, about 4 medium
2 15-ounce jars tomato sauce
4 tablespoons olive oil
8 ounces mozzarella cheese, shredded
Preparation:
Preheat the oven to 425º F. With one tablespoon olive oil, grease a baking dish.
Place a large pot of salted water over high heat and bring it to a boil.
Meanwhile, wash and slice the zucchini into 1/2 inch thick rounds. Heat 2 tablespoons of olive oil in a pan over medium high heat and fry the zucchini until they are lightly golden.
Add the pasta to the boiling water and cook for half the time required on the package instructions. Drain the pasta and toss it with the remaining tablespoon of olive oil.
Spread a thin layer of the pasta on the bottom of the pan, cover it with a layer of zucchini slices, then add 1/3 of the tomato sauce and a thin layer of cheese. Repeat the process until all of the ingredients have been used, finishing with a layer of cheese. Bake in the oven for 20 minutes or until the top layer begins to turn brown and the sauce is bubbling.
Recipe by Diane Seed from The Top One Hundred Pasta Sauces, adapted for Villa Cappelli
Per serving: 317 calories, 15g fat (5g saturated), 618mg sodium, 33g carbohydrates, 13g protein
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The holiday party season will soon gather steam, and this means you will most likely play at least one of two roles this year: host or guest.
Are you a seasoned entertainer, responsible for the most memorable multiple course meals of the year? Or perhaps the very thought of inviting a few friends over for wine and appetizers sends fear through your veins?
Wherever you stand in this party spectrum, here are some healthy Mediterranean ideas for you. Food that is easy to eat while standing and talking will foster an environment where your guests can socialize and relax. And, whether you plan to serve your guests a dinner at a table set with beautiful china and linen, or whether you are content with small bites and drinks for your guests while they mingle and talk, whetting your guests' appetites is always a good idea.
For a healthful Mediterranean twist on your next party, regardless of the role you play, we think your guests will rave about these two recipes.
Mini Baba Ghannouge Pitas
Serves 24
Have you ever had baba ghannouge with honey? Try this recipe for something new!
Ingredients:
1 12-ounce jar baba ghannouge
1 garlic clove, minced
1 teaspoon honey
3 tablespoons extra virgin olive oil
½ cup parsley, washed and minced
24 mini pitas (about 2 inches across)
1 cucumber, cut in half lengthwise and thinly sliced
Preparation:
In a medium bowl, combine babaganoush with the garlic, honey, olive oil and parsley.
Slice the top off of each pita and separate the dough to form a pocket. Place two slices of cucumber inside each pita. Fill each pita with 1 tablespoon of the babaganoush mixture.
Arrange the pitas on a platter and serve immediately.
Per serving: 61 calories, 2g fat (0g saturated), 109mg sodium, 10g carbohydrates, 1g protein
Recipe adapted for Alwadi Al Akhdar
Baked Hummus with Spiced Pita Chips
Serves 8
Try this Mediterranean alternative to an old favorite. You can also add different flavors to the hummus, too, like roasted peppers or garlic. Be creative!
Ingredients:
1 12-ounce container of hummus
2 tomatoes, diced
5 olives, diced
8 small whole-wheat or white pitas
1 tablespoon extra virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon thyme or marjoram, powdered
Salt, to taste
Preparation:
Preheat oven to 375º F.
For the Hummus:
Grease a small ovenproof skillet or baking dish with a small amount of olive oil. Spread the entire container of hummus in the skillet and top with tomatoes and olives (or your toppings of choice).
For the Pita Chips:
Line a baking sheet with parchment paper or foil.
In a small bowl, whisk together the olive oil, cumin and thyme or marjoram, and salt. Drizzle or brush this mixture over both sides of the pita pieces. Cut the pita into four wedges each.
Place hummus and pita chips in the oven. Bake the pita chips until golden brown and crisp, about 8 to 10 minutes. Bake the hummus until it is heated through and begins to bubble gently, about 8-10 minutes.
Remove the hummus and chips from the oven and let them cool for 5 minutes. Serve the Hummus in the baking dish or skillet garnished with minced parsley.
Recipe adapted from Sabra
Per serving: 201 calories, 10g fat (1g saturated), 357mg sodium, 23g carbohydrates, 6g protein
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This particular technique is the first cooking method adopted by humans. At the beginning roasting was just meat placed on the end of a stick, and held over a fire. Over time we evolved our technique and roasted meat on a spit over open flames, turning it continuously so the juices would naturally baste the meat, keeping it moist and flavorful. Nowadays, roasting is done in the oven as a quick and easy way to get a meal on the table.
There is no limit to roasting. Vegetables, fish, meat, chicken, other fowl, and even tofu, are all perfectly wonderful when roasted. But why is it that some people shy away from attempting this simple cooking procedure? Is it because they think that if it tastes this good, it must be hard to do? On the contrary! Choose one of these easy and delicious recipes, and turn your oven on. Before you know it your home will be perfumed with the satisfying smell of a healthy, roasted Mediterranean meal.
Roasted Beets
Serves 4
Beets are a bright and earthy addition to salads and sides. Try them hot or at room temperature.
Ingredients:
2 pounds beets, about 4 medium
3 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon thyme, dried
1/4 teaspoon red or black pepper (optional)
Juice of 1 lemon
Preparation:
Preheat the oven to 350º F.
Trim the tops and roots from the beets (reserve the greens to sautee like spinach, if you like). Wash the beets very well. Cut them into 3/4 inch pieces and toss them with olive oil, salt, thyme, pepper (if using) and lemon juice. Put them in a roasting pan and cook, uncovered, for about 45 minutes or until they are tender enough for a knife to slide in easily.
Recipe by the Mediterranean Foods Alliance, adapted for Gaea
Per serving: 193 calories, 11g fat (1g saturated), 446mg sodium, 24g carbohydrates, 7g protein
Mediterranean Lemon Chicken and Potatoes
Serves 4
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound waxy potatoes, like red or Yukon Gold, cut into 3/4 inch cubes
1 medium onion, coarsely chopped
1/4 cup extra virgin olive oil
1/3 cup quartered Kalamata olives (optional)
1/4 cup lemon juice
2 teaspoons dry oregano
1 teaspoon salt
1 tomato, chopped
Pepper, to taste
Preparation:
Preheat oven to 400º F.
Mix all ingredients, except tomatoes, in a large bowl. Place equal amounts onto 4 large squares of heavy-duty foil. Fold in top and sides of each to enclose filling, leaving room for air to circulate. Place the packets on a cookie sheet and roast for 25 to 30 minutes or until chicken is cooked through and potatoes are soft.
Carefully open packets and sprinkle equal amounts of tomato over each. Add salt and pepper to your liking.
Recipe adapted from the U.S. Potato Board
Per serving: 412 calories, 18g fat (3g saturated), 917 mg sodium, 21g carbohydrates, 41g protein
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One of fall's first harvests, apples are easy to find and in season from the end of August through November. With over 7,500 known varieties, it shouldn't be difficult to find one suited to your needs and tastes.
Some varieties are prized for their juicing and cider-making applications, while others are used solely for cooking and baking. But to many, nothing beats a crunchy, juicy apple in its solo state. Sweet or tart, hard or mealy, apples are loaded with fiber and vitamin C, and they fit the bill for a healthy snack or part of a healthy meal.
Apples have made their way to orchards around the world, and countries in the Mediterranean are home to some of the oldest established cultivars. From the ancient Italian Annurca to Israel's Ein Shemer, apples are found in art, poetry and recipes throughout the Mediterranean region and beyond.
To help you enjoy the fall apple season, please see the recipe and cheese tasting below.
Squash and Apple Puree
Serves 6
This side dish pairs well with roasted fowl or fish. It can also be used as a spread with crostini and soft cheese.
Ingredients:
3 pounds winter squash, peeled, seeded and cut into 1-2 inch cubes
2 apples, peeled and quartered
Salt and ground pepper
2 tablespoons orange zest, grated
Pinch of ground ginger and/or cinnamon (optional)
2 tablespoons extra virgin olive oil
Preparation:
Bring 1 inch of water to a boil in a medium saucepan. Put the squash and apples in a steamer basket, cover, and steam until the squash is soft, 15-20 minutes. Transfer to a bowl and mash together to the consistency you prefer. Season with salt and pepper and add the orange zest and cinnamon and/or ginger, if using. Finish with a swirl of olive oil.
Recipe by Marian Morash from The Oldways Table, adapted for Agora Foods International
Per Serving: 139 calories, 5g fat (1g saturated), 7mg sodium, 26g carbohydrates, 2g protein
A Fall/Winter Cheese Plate
Try two or three different apple varieties sliced alongside these cheeses.
Fourme d'Ambert (AOC). Produced by cooperatives in the Auvergne region, this semi-soft, creamy blue cheese is similar to Stilton but pressed and therefore less crumbly. The cheese is poured into a mold (fourme) shaped like an upright cylinder. Its flavor is buttery and tangy, not salty or bitter.
If you can't find it, ask for: Bleu d'Auvergne, Roquefort.
Pavé d'Auge. This large, rustic cow's milk cheese is similar to Pont-l'Evêque, originally a monastic cheese dating back over 1,000 years. It is produced in a creamery in the Pays d'Auge at the northern base of the Normandy peninsula. The pâte is soft to semi-soft, with a strong woodsy flavor.
If you can't find it, ask for: Saint-Nectaire, Pont-l'Evêque, Camembert.
Beaufort (AOC). Famous since Roman times, Beaufort is one of the noble cheeses of the French Alps. Made from the milk of an ancient mountain breed of mahogany-colored cows, it has a dense, concentrated, buttery consistency, a fruity aroma and rich, nutty flavors with a hint of sweetness.
If you can't find it, ask for: Comté, Emmental Français, Gruyère de Savoie.
Courtesy of The Cheeses of France
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Mediterranean Dips
Dips and spreads are easy and delicious additions to any appetizer table, tailgate party or light lunch. One reason they are so popular in the United States is that they can be adapted to any cuisine using regional ingredients.
The cuisines of all the Mediterranean countries are ripe with recipes that use dips as a base; soft cheeses, hummus, tzatziki, tahini and babaganoush are all examples. Eaten plain or with extra ingredients such as garlic or vegetables, they have become Mediterranean kitchen staples. Try the following recipes, and perhaps they will also become kitchen staples for you.
Tzatziki Chicken Salad
Serves 8
Ingredients:
3 cups grilled chicken, chopped
1 red pepper, minced
1 small onion, minced
1 cucumber, minced
3/4 cup tzatziki
Juice of 1 Lemon
Ground black pepper
Pita Chips
Preparation:
In a large bowl, combine chicken, red pepper and onion. Stir it together until they are well-combined.
Add the cucumber, tzatziki and lemon juice. Stir the mixture gently until the ingredients are coated with tzatziki. Add black pepper to taste and serve with pita chips for dipping.
Per Serving:
126 calories, 2g fat (1g saturated), 60mg sodium, 7g carbohydrates, 18g protein
Recipe adapted from Cedar's
Garlic and Herb Dip
Serves 8
Ingredients:
1 4-ounce container soft cheese, such as cream cheese or chevre
3/4 cup Greek-style yogurt
1/4 cup finely chopped onion
1/2 teaspoon white or black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
Preparation:
In a medium mixing bowl, beat cheese on low speed with electric mixer until smooth. Add yogurt, onion, pepper, Worcestershire sauce and hot pepper sauce; mix well.
Refrigerate covered, at least 8 hours to let flavors settle. Serve with whole grain crackers and pita and fresh vegetables, such as carrots, celery sticks, broccoli and cauliflower florets.
Per Serving:
66 calories, 5g fat (3g saturated), 64mg sodium, 3g carbohydrates, 2g protein
Recipe adapted from Rondelé
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Until recently, many people in the U.S. thought that the only ways to purchase fish were in a can or as a breaded stick. Thanks to shipping and packaging improvements, fish selection in grocery stores has improved; a wider variety is regularly available in different forms making it easier to find what you need.
Canned, fresh, frozen or pouched, fish is a good source of lean protein and omega-3 fatty acids. It's no wonder The American Heart Association and the Food and Drug Administration both recommend eating fish at least twice per week.
Good for your heart and brain, fish can be the star of any meal, from a simple lunch of tuna salad in a pita to a festive dinner of shrimp scampi. Many people even eat it for breakfast, as lox or kippers for example. In the Mediterranean region, it is a staple food and is eaten more often than meat.
For weeknight dinners, when we all are looking for something quick to make, fish is an ideal choice. It cooks quickly, tastes incredible and pairs well with almost any grain or vegetable.
Mediterranean Pasta Salad
Serves 8
Ingredients:
1 can (12 ounces) tuna, drained and chunked
4 cups cooled penne pasta
1 pound (about 4) plum tomatoes, chopped
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 4-ounce can chopped ripe olives, drained
1-2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons capers, minced (optional)
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon oregano or Italian seasoning
Salt and black pepper to taste
Preparation:
In a large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, cheese, capers and garlic; toss gently.
In small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well. Toss tuna mixture with dressing.
Per serving: 296 calories, 14g fat (2.5 saturated), 608mg sodium, 27g carbohydrates, 16g protein
Recipe courtesy of National Fisheries Institute
Fish Valencia
Serves 4
Ingredients:
4 6-ounce skinless red snapper, cod or halibut fish fillets
1 medium yellow onion, thinly sliced
1 tablespoon paprika or Cajun seasoning mix
1 14-ounce can stewed tomatoes, drained
1 6-ounce jar sliced green olives, drained
6 tablespoons chopped cilantro or parsley, divided
1 tablespoon capers, drained
Lime wedges (optional)
Preparation:
Heat oven to 425°F.
Arrange onion in a single layer in a 13x9-inch baking dish. Place the fish on top of the onions and sprinkle seasoning mix evenly over the fillets.
Combine tomatoes, olives, 4 tablespoons of the cilantro or parsley and capers; spoon over the fish. Bake 12 to 15 minutes or until fish is opaque in center.
Sprinkle with remaining 2 tablespoons cilantro or parsley and serve with lime wedges, if desired.
Per serving: 277 calories, 7g fat (1g saturated), 950mg sodium, 10g carbohydrates, 43g protein
Recipe adapted from Lindsay Olives
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Sauces
Having a simple sauce recipe up your sleeve can change a meal from bland to scrumptious. The sauces created in the Mediterranean region take little time to complete and usually require very few ingredients making them easy, affordable and, of course, tasty!
Caprese Sauce
Serves 4
This no-cook sauce base is the juice from fresh tomatoes. Toss it with hot pasta or serve it as an appetizer - crusty bread soaks up the flavors perfectly.
Ingredients:
3 to 4 medium tomatoes, cored, seeded and diced
1 clove of garlic, finely chopped
1/2 teaspoon salt
1 tsp Italian seasoning or dried basil
1/3 cup extra virgin olive oil
6 oz fresh mozzarella
Preparation
Combine the tomatoes, garlic, salt and Italian seasoning or basil in a large bowl. Pour in the extra virgin olive oil and toss. Let the tomato mixture rest overnight.
If you are using this sauce with pasta, dice the mozzarella and add it to the hot, cooked pasta before tossing it with the sauce. It will melt into the tomato mixture.
If you choose to serve it with bread, slice the bread and mozzarella and place the cheese on each bread slice. Serve it on a platter with a bowl of the tomato mixture in the center.
Per serving:
With cheese: 308 calories, 26g fat (8g saturated), 519mg sodium, 7g carbohydrates, 12g protein
Without cheese: 181 calories, 18g fat (2g saturated), 297mg sodium, 5g carbohydrates, 1g protein
Recipe courtesy of Lucini
Peanut Pesto
Serves 6
Try this twist on pesto over roasted vegetables or as a sandwich spread.
Ingredients:
3 cups loosely packed fresh basil leaves
1 cup fresh flat leaf parsley sprigs, stems removed
3/4 cup roasted peanuts, unsalted
1/4 cup freshly grated Parmesan or Romano cheese
2-3 garlic cloves
1/3 cup extra virgin olive oil
Preparation:
Place the basil and parsley in a blender or food processor. Puree. Add peanuts, cheese and garlic and pulse until well chopped. With the machine running, slowly add olive oil and process until pesto is smooth and creamy.
Per serving: 228 calories, 21g fat (4g saturated), 71mg sodium, 5g carbohydrates, 7g protein
Recipe courtesy of The Peanut Institute
Olive "Caviar"
Serves 6
A traditional sauce and crostini topping from Liguria, Italy, this "caviar" adds an earthy and salty flavor to pastas, meats, soups or breads. Adding a teaspoon of milk to each tablespoon of "caviar" transforms this into another popular sauce, crema di olive.
Ingredients:
2 cups olives cured in brine, pitted
1 sprig fresh rosemary
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
1 tablespoon anchovy paste, or 1 anchovy fillet (optional)
1/4 cup extra virgin olive oil
Preparation:
Add the olives, rosemary needles (discard stems), thyme and anchovy paste or fillet (if using) to a blender or food processor and pulse until they form a thick paste. Add the olive oil a teaspoon at a time, and process briefly between additions. The sauce is ready when it's compact and there's no loose liquid.
Per serving: 140 calories, 14g fat (2g saturated), 556mg sodium, 3g carbohydrates, 2g protein
Recipe adapted from Recipes From Paradise by Fred Plotkin, for FoodMatch
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Bruschetta
In the United States, most people associate the word bruschetta with a mixture of tomatoes, basil, olive oil and fresh mozzarella. Technically, bruschetta is thickly sliced bread, grilled or toasted, rubbed with garlic and moistened with fresh, extra virgin olive oil. Italians eat it as an appetizer or snack - some eat it as is while some choose to top it with a variety of ingredients. The recipes here can be used as the traditional appetizer or snack, but when paired with a salad or soup and a glass of wine they can provide you with a light Mediterranean-style lunch or dinner.
Cannellini Bean Bruschetta and Reduced Balsamic Glaze
Serves 10
Ingredients:
1 loaf of good country-style bread cut into 10 thick slices
1 clove of garlic
extra virgin olive oil
For bean mixture:
2 15 ounce cans of cannellini beans, drained
4 cloves of garlic
2 tablespoons lemon juice
3 tablespoons fresh oregano or basil
1/4 cup extra virgin olive oil (to drizzle into processor)
salt and pepper to taste
For balsamic glaze:
1/2 cup balsamic vinegar
Preparation:
Heat the oven to 425 degrees fahrenheit or start grill. Brush the bread slices with olive oil and place them on a sheet pan or directly on grill rack. Cook, turning once, until tops and sides are golden, remove from heat and rub one side of each with the garlic clove. Set aside.
Pour the balsamic vinegar into a small sauce pan and bring to a simmer over low heat. Cook until the balsamic vinegar thickens and looks like a syrup. Take off the heat.
While the balsamic vinegar is reducing, add the beans, garlic, lemon juice, oregano or basil and some salt and pepper to a food processor or blender. Turn the processor on and slowly drizzle in the olive oil, little by little, keeping your eye on the consistency of the beans. You want the texture to be creamy.
Spread the bean mixture over each piece of bread and drizzle with balsamic vinegar, Finish with an extra drizzle of extra virgin olive oil.
Recipe courtesy of Mediterranean Meals
Per serving: 246 calories, 6g fat (1g saturated), 37g carbohydrates, 11g protein
Avocado and Brie Bruschetta
Serves 12
Ingredients:
1 sour dough baguette
1 garlic clove
2 avocados
1 white onion, diced
1 large tomato, diced
1 4 1/2 ounce brie cheese, sliced
1 tablespoon dried basil
3 tablespoons extra virgin olive oil
Instructions:
Preheat oven to 350 degrees.
Cut baguette into 12 slices, 1/2 inch thick. Rub with garlic clove, set aside. Add onion and tomato to a bowl along with peeled and hulled avocado. Mash mixture well with fork.
Place bread slices on an oiled cookie sheet and put a dollop of the mixture on each slice. Press mixture down so it covers most of the slice, then cover with a slice of brie cheese. Brush top of brie lightly with olive oil and sprinkle with basil. Bake for 8 minutes or until cheese is lightly browned.
Recipe courtesy of California Avocado Commission
Per serving: 193 calories, 9g fat (3g saturated), 24g carbohydrates, 7g protein
Mushroom and Sun-Dried Tomato Bruschetta
Serves 8
Ingredients:
8 1/2 inch slices chewy, crusty bread
2 cloves garlic, split
1/2 cup extra virgin olive oil
3 cups fresh mushrooms, sliced
6 sun-dried tomatoes, chopped
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 medium red onion, thinly sliced into rings
1/2 cup parsley leaves, torn
Preparation:
In a pan over medium high heat, add about a tablespoon of olive oil. Add mushrooms and saute until liquid is released, about 7 minutes. Add sun-dried tomatoes and set aside.
Toast the bread over a fire, on the grill top or under the broiler. Rub it with garlic and moisten lightly with olive oil. Sprinkle each slice with salt, oregano, red pepper flakes. Top each slice with a ring of onion and a dollop of the mushroom mixture. Garnish with parsley.
Recipe adapted from The Italian Country Table by Lynne Rossetto Kasper for Manfredini Enterprises
Per serving: 187 calories, 14g fat (2g saturated), 15g carbohydrates, 3g protein
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People living in the Mediterranean region base their diet on flavorful plants, grains, olive oils and fish - and lead healthy lives to show for it.
While fruit is the usual way to end a meal in the Mediterranean, there are some wonderful sweet desserts that are a sweet and delicious treat for special meals. The recipes below include items found throughout the Mediterranean region and also in your local grocery store.
Almond Cake
Serves 8
Ingredients:
2 tsp sweet almond oil
1/2 stick butter, softened
1/2 cup extra virgin olive oil
1 1/4 cups sugar
4 large eggs
1 1/4 cup self-rising flour
3/4 cup ground almonds
1/3 cup sliced almonds
Preparation:
Preheat oven to 350ºF. Grease a 9-inch cake tin.
Put the almond oil, butter, olive oil and sugar in a bowl and beat until light and fluffy (creamed). Slowly add the eggs, beat until combined and lighter in color. Add the flour and ground almonds, a little at a time.
Spoon the mixture into the prepared cake tin and smooth the surface. Sprinkle with flaked almonds.
Bake in the center of the oven for 1 hour 15 minutes. The cake is done when a knife inserted in the center comes out with a small amount of crumb attached.
Recipe adapted for International Collection
Per serving: 464 calories, 28g fat (7g saturated), 49g carbohydrates, 284mg sodium, 8g protein
Fig and Honey Yogurt Parfait
Serves 4
Ingredients:
12 fresh figs, stemmed and quartered
1/2 cup honey
1/4 cup water
1 small lemon, juice only
1 cinnamon stick
2 cups vanilla Greek style yogurt
1/4 cup chopped toasted walnuts
Preparation:
In a small sauce pan over medium heat, stir figs, honey, water, lemon juice and cinnamon stick. Cook for 10 minutes or until figs are soft. Cool slightly. Remove cinnamon stick.
Place 1/2 cup yogurt in each of 4 parfait glasses. Spoon figs evenly over top of each parfait and stir gently to swirl. Sprinkle each with 1 tablespoon nuts. Serve immediately.
Recipe adapted for Greek Gods
Per serving: 427 calories, 7g fat (2g saturated), 91g carbohydrates, 85mg sodium, 9g protein
On their own, marinade ingredients can be pretty basic. But when whisked together and added to meat, seafood, poultry, vegetables or tofu, they create a delicious infusion that locks in flavor and juices without adding too many additional calories. When you are in the mood to marinate a meal, substitute one of these Mediterranean recipes for your regular mixture.
Orange-Thyme Marinade
Ingredients:
1/2 cup cider vinegar
1/3 cup orange juice
1 teaspoons salt
1 tablespoon extra
virgin olive oil
4 cloves garlic, minced
2 tablespoons freshly grated orange zest
4 teaspoons dried thyme leaves, or 6 tablespoons fresh
1/2 teaspoon fish sauce (optional)
Preparation:
Combine vinegar, orange juice, salt, oil, garlic, orange zest, thyme and fish sauce in a small bowl. Use 1/2 cup to marinate pork, chicken, fish, vegetables or shrimp for 30 minutes to 2 hours. Reserve remaining marinade for basting.
Recipe courtesy of Eating Well, adapted for
The Olive and Olive Oil Promotion Committee of Turkey
"The Only Marinade You'll Ever Need"
Ingredients:
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil
Preparation:
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. Use it within 1 to 2 hours of making. Stir again before using.
Recipe by Steven Raichlen from Barbecue! Bible Sauces, Rubs and Marinades, adapted for Villa Cappelli
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From the Eastern reaches of Lebanon to the Southern tip of Spain, legumes are a highlight in Mediterranean cuisine. The updated Mediterranean diet pyramid places all plant foods, including beans, together at the base of the pyramid to signal that these are foods to include in every meal. Full of fiber, folate and lean protein beans and legumes are a healthy part of a plant-based diet and a satisfying and delicious addition to any meal.
Mediterranean Bean Salad
Serves 4-6
Ingredients
1/3 cup white vinegar
1/4 cup extra virgin olive oil
1 can white beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 cups fresh green beans, chopped
¼ cup capers
3 cloves minced garlic
1/2 cup artichoke hearts, drained
1/4cup red onion, minced
1/4 cup fresh oregano, chopped
Preparation
Combine all ingredients in a large bowl. Refrigerate at least two hours before serving to allow flavors to meld. Serve as a light main dish or a side.
Recipe adapted for Alwadi-Alakhdar
Falafel Salad
Serves 4
Ingredients
1 box of falafel mix
1 head romaine lettuce, chopped
1/2 cup olives, sliced
1/2 cup cucumbers, chopped
1/3 cup pickles, sliced
1/2 red onion, sliced
1 medium tomato, diced
1/2 cup feta cheese, crumbled
1/2 cup fresh parsley, minced
4 tablespoons tahini
4 lemon wedges
Preparation
Prepare falafel following instructions on the box. If you do not want to fry them, you can bake them in a 400 degree oven for 15-20 minutes.
In four separate bowls, divide lettuce, olives, cucumbers, pickles, red onion, tomato, feta and parsley evenly. Top with 3-4 cooked falafel. Drizzle 1 tablespoon tahini over each and serve with a lemon wedge.
Recipe adapted for Alwadi-Alakhdar
Hummus and Taboule Wrap
Serves 2
You can include any vegetables you like, but here are a few ideas.
Ingredients
2 wraps, flavor of your choice
1 cup hummus
1/2 cup taboule
1/2 cup sliced cucumbers
1/2 cup sliced tomatoes
1/3 cup red pepper, diced
Preparation
Place the wraps on a flat surface and evenly divide the hummus between them, making sure to spread it over most of the wrap surface. Divide the taboule, cucumbers, tomatoes and red pepper in half and add to each wrap. Roll up tightly and enjoy.
Recipe adapted for Cedar's
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Pizza Party
Neapolitan. Pizzetta. Rustica. Sicilian. Pissaladiere. The variations of pizza types are endless. A versatile and filling meal, snack or appetizer, pizza has been a popular food in the U.S. since soldiers returned from Italy after WWII. What was once only found in small enclaves of major U.S. cities can now be delivered directly to your door, sometimes at any time of day or night. Pizza can be a very healthy dish, it just depends on the ingredients you choose. For your next pizza night, give the delivery driver a break and try one of these healthy recipes yourself. There's no limit to what your imagination can add!
Garden Pizza
8-12 Slices
Ingredients
1 16 ounce ball pizza dough
2 tablespoons olive oil
4 cloves garlic, minced
1 cup roasted tomatoes, jarred
1 cup artichoke hearts, sliced
½ cup pitted kalamata olives, sliced
½ cup jarred roasted red peppers, sliced
½ cup feta cheese, crumbled
¼ cup fresh basil, finely sliced
Preparation
Preheat oven to 400° F. Allow pizza dough to come to room temperature.
Roll out dough on a floured surface to desired thickness and transfer to a 15 x 10-inch baking pan. Combine garlic with oil and spread half of mixture over the dough with a pastry brush. Bake for 10-15 minutes or until top begins to brown. Remove from oven.
Top with roasted tomatoes, artichokes, olives, roasted pepper and feta. Drizzle remaining olive oil mixture over the top. Bake for 10-15 minutes or until crust is browned. Remove from oven and garnish with basil. Allow to rest for 5 minutes before slicing.
Recipe adapted from FoodMatch
Grilled Greek Chicken Salad Pizza
Pizza and salad are a classic combination. Here we combine the two in one flavorful dish.
8-12 Slices
Ingredients
Pizza:
1 (12 inch) prepared pizza crust
1 tablespoon olive oil
3 teaspoons dried oregano, divided
1 cup tomato or marinara sauce
2 cups shredded mozzarella cheese
1/2 cup crumbled feta cheese
Salad Topping:
2 cups torn salad greens
1 cup chopped cooked chicken
1 4 ounce can sliced ripe olives, drained
1 small tomato, diced
4 pepperoncini peppers, sliced
1/2 cup crumbled feta cheese
1/2 cup thinly sliced red onion
1/3 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation
Heat grill to medium heat (or heat oven as directed on pizza crust package). For pizza, brush olive oil and sprinkle 1 teaspoon of the oregano over crust. Top with tomato sauce, mozzarella and feta cheese. Sprinkle remaining 2 teaspoons oregano over pizza.
For grill, place pizza on aluminum foil and grill covered for 10 minutes, or until cheese is melted and crust is golden brown. For oven, bake as directed on pizza crust package. Meanwhile, for salad topping, in a large bowl, combine all salad ingredients; toss well. Add salad to the top of the pizza; grill or bake one additional minute.
Recipe courtesy of Lindsay
Grilled Fig and Cheese Dessert Pizza
Who says dessert can't be the main attraction?
10-14 Slices
Ingredients
1 cup port wine
1/4 cup cornmeal or all-purpose flour, for rolling dough
1 16 ounce ball prepared dough, at room temperature
2 tablespoons olive oil
4 ripe figs or 10 dried figs, sliced thinly
2 tablespoons orange marmalade
4 ounces goat cheese, crumbled
Preparation
Add port to a small pot, and simmer over medium heat for approximately 30 minutes, or until it reduces to a couple of tablespoons and takes on the consistency of maple syrup. Reserve.
Lightly sprinkle work surface with corn meal. Place dough directly in the middle of the work surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with oil and set aside until ready to grill.
If you are grilling on a charcoal grill, set coals on one side of the grill.
Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread with orange marmalade on cooked side of pizza crust. Arrange fig slices in on top. Sprinkle cheese evenly over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.
Remove from grill. Slice, drizzle with port reduction, and serve immediately.
Recipe courtesy of Surreal Gourmet, adapted for Agora Foods International