click here to jump to start of article
Join Our Newsletter

Get latest articles and videos with Jewish inspiration and insights​




Cooking with the Mediterranean Diet

Cooking with the Mediterranean Diet

More great recipes for the Mediterranean Diet.

by

Click here to read about the Mediterranean Diet.

Refreshing Rhubarb Soup

Rhubarbs are now in season. They are considered a good cleanser especially if juiced raw. They are high in vitamin C. In our home, they were standard fare for Sholosh Seudos during the summer months. Rhubarbs are extremely tart thus need some sweetener to make them palatable.

2 lbs of rhubarb cut into 1 inch pieces
1 package frozen strawberries
2 quarts water
½ cup maple syrup or honey to taste
1 large container strawberry yogurt
In a pot put rhubarb and strawberry into 3 quarts of water. Add sweetener of your choice. Bring to a boil, and then simmer for 10 minutes, until the rhubarb starts to fall to pieces, add yoghurt and puree with the blender stick. Serve cold topped with lime zest or mint leaves.

Preparation time 10 minutes
Serves 8

Mushroom Soup

2 pints mushrooms
2 Tbs. light olive oil
1 medium onion diced
2 cloves garlic crushed
2 Tbs. whole-wheat pastry flour
Salt, pepper & garlic powder to taste
4 quarts water
1 cup Almond Breeze or Rice Dream
Shredded cheese

In a 6 quart pot, sauté onions and garlic in oil until translucent. Add sliced mushrooms and spices. Add flour and mix well. Add water and bring to a boil. Simmer for another ½ hour. To make it festive serve each bowl with one Tbs. shredded cheese and garlic croutons.

Preparation time 20 minutes Serves 8

Fabulous Greek Salad

The perfectly festive salad for any occasion, that is sure to please young and old alike.

4 leaves Romaine lettuce washed and checked for bugs
12 sun ripe baby tomatoes cut into halves
1 large cucumber, chopped (about 2 cups)
1/2 cup coarsely chopped red peppers
1/2 cup coarsely chopped yellow peppers
1/2 cup thinly sliced red onions
1/2 cup Feta Cheese crumbled
½ cup black olives
Tear lettuce into bite size pieces. Combine all other ingredients and mix lightly. Toss over lettuce. Dress with vinaigrette dressing that follows.

Dressing:
1/4 cup olive oil
¼ cup lemon juice
Salt & Pepper to taste
¼ cup prepared mustard
½ Tbs. maple syrup or honey or to taste
Mix all ingredients and pour over salad

Preparation time 20 minutes Serves 8

Teriyaki Salmon Almandine

A light fish dish that is elegant as it is healthy and delicious

4-8 salmon fillets
½ cup honey
¼ cup Haddar teriyaki sauce
1 fresh clove garlic crushed
¼ tsp. fresh ginger root (optional)
½ tsp. nutmeg (optional)
½ cup water
½ cup slivered almonds

Place honey, teriyaki sauce, garlic, ginger, nutmeg, water, in a container with a tight fitting lid and shake vigorously until well combined.

Pour over fish. Marinate for one hour with skin face down, then turn fish over, and marinade second side for another hour. Spread slivered almonds over marinated fish and bake covered for 20 to 30 minutes on 350. Remove fish from marinate before serving. Decorate with a twisted slice of lemon.

Suggested serving: Serve over a bed of cooked angel hair pasta.

Preparation time 20 minutes Serves 8

Broccoli quiche

This quiche is easy to prepare and it is delightfully light and flavorful, not to mention the health benefits of its ingredients..

9' round baking dish
¾ cup cornflake crumbs
2 16 oz. packages Bodek broccoli
1 large onion diced
3 eggs
½ cup homemade or light mayonnaise
1 Tbs flour
1 pint fresh mushrooms washed and sliced
Salt & pepper to taste

Line a 9' round baking dish with cornflake crumbs, set aside.

Sauté onions until they become translucent. Add broccoli, mushrooms; when ready combine eggs, mayonnaise, salt, and pepper and add to sautéed vegetables. Pour over prepared baking dish. Bake for 45 minutes on 350.

To enjoy it as a dairy dish sprinkle some grated cheese over the quiche during last 10 minutes of baking. To keep it parve sprinkle top with more corn flake crumbs.

Preparation time 20 minutes Serves 8

Pineapple kugel

This pie tastes almost like cheesecake. The first time I tasted it after a meat meal, I was afraid that the host had made a mistake in serving dairy after meat. Simple, yet delightful! The mixture is enough to fill two pie crusts.

2 pie crust
4 eggs
1/3 cup maple syrup or honey
½ cup flour
¼ cup oil
¼ cup applesauce
1 tsp. vanilla
1 tsp baking powder
1 20 oz. crushed pineapple drained (no tidbits please)

In the food processor, with all-purpose blade beat all ingredients besides pineapple, when well mixed, add crushed pineapple. Fill crust with this mixture.

Bake @ 350 for 45 minutes. Decorate with fresh fruits. This recipe can be prepared in advance as it freezes beautifully.

Preparation time 15 minutes Serves 8

 

Published: July 12, 2009


Give Tzedakah! Help Aish.com create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.

Visitor Comments: 10

(10) lisa, July 22, 2009 11:16 PM

answer to 6 & 7

I think the recipe calls for graham cracker pie crusts, not frozen ones. I also use them .

(9) Annie, July 16, 2009 4:00 AM

draining canned pineapple

crushed pineapple is almost as if shredded tid bits are just that, tiny cubes of pineapple best way to drain pineapple is to leave it in a metal or plastic sieve for some 20 minutes or more, rest the sieve ( a fine colander or fine strainer) over the now empty can of pineapple, you'll see the liquid that drained at the bottom of the can you can also apply some pressure with your fist on the crushed pineapple while it is in the sieve to speed up the draining process

(8) Anonymous, July 15, 2009 3:09 PM

calories, fat summary

Would it be possible to include nutritional information, such as fat and calorie information with your recipes? That would be so very helpful. Thank you.

(7) Anonymous, July 14, 2009 5:06 PM

Re: the pineapple kugel. Are you referring to 2 frozen pie shells? And if the recipe fills 2 pie shells why does it serve only 8?? Thanx

(6) Anonymous, July 14, 2009 3:57 PM

What kind of pie crusts work best?

I'd like to hear, from those who've tried the pineapple kugel, what kind of pie crust works best with this recipe. Would that be the frozen kind? Or the graham cracker kind?

See All Comments

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.


  • * required field 2000
Submit Comment
stub
Sign up today!