Cook Healthy: Mediterranean Diet Challenge – Week 2

Mediterranean Diet Recipes — Week #2

Tomato with Basil and Fresh Mozzarella
Serves 4
A classic that’s delicious every time.

1 ½ pounds cherry tomatoes, quartered
½ tsp sugar
1 ½ cups fresh basil leaves, roughly torn
8 oz. fresh mozzarella, cut into ½ inch pieces and patted dry with paper towels
Salt and pepper

Dressing
1 shallot, minced
2 garlic cloves, minced
1 tsp dried oregano
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Toss tomatoes with sugar and salt in a bowl and let sit for 20 minutes. Transfer tomatoes to salad spinner and spin until seeds and liquid have been removed. Add tomatoes, basil, and mozzarella to platter. Combine ½ cup tomato liquid (put through fine mesh strainer to get the seeds out), shallot, vinegar, garlic and oregano to simmer until reduced to 3 tbsp. ~3 min. Slowly whisk in the olive oil. Drizzle over salad and toss to coat. Salt and pepper to taste.

Chickpea Salad with Carrots, Arugula and Olives
Serves 6 

2 (15oz) cans chickpeas, rinsed
¼ cup extra virgin olive oil
2 tbsp lemon juice
Salt and pepper
Pinch cayenne pepper
3 carrots, peeled and shredded
1 cup baby arugula, chopped coarse
½ cup pitted kalamata olives, chopped coarse

Microwave chickpeas in a medium bowl until hot ~2 min. Stir in oil, lemon, ¾ tsp salt, ½ tsp pepper, cayenne and let sit for 20 min. Toss in carrots, arugula and olives to combine. Season with salt and pepper to taste.

Veggie Kabobs with Lemon Dressing
Serves 4-6

¼ cup extra virgin olive oil
1 tsp Dijon mustard
1/2 tsp dried rosemary, minced
1 garlic clove, minced
Salt and pepper
6 portobello mushroom caps, quartered
2 zucchini, halved lengthwise and sliced 3/4 inch thick
2 red peppers, stemmed, seeded, and cut into 1 ½ inch pieces
2 lemons, quartered

Whisk oil, mustard, rosemary, garlic, ½ tsp salt and ¼ tsp pepper in a large bowl. Measure out and reserve half of mixture for serving. Toss mushrooms, zucchini, and bell peppers with remaining oil mixture, then thread onto 8 skewers. Heat grill. Cook until veggies are tender and browned ~15 min. Drizzle veggies with dressing and serve with lemons.

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