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Celebrate National Mediterranean Diet Month with these healthy recipes

Celebrate National Mediterranean Diet Month with these healthy recipes

May is National Mediterranean Diet Month, and while Detroiters have easy access to this particular cuisine, cooking at home can be just as delicious.

According to Harvard UniversityThere have been times when doctors will prescribe you a Mediterranean diet if you have a chronic condition such as high blood pressure or heart disease.

The university reports that research has shown that this cuisine effectively reduces the risk of cardiovascular disease and overall mortality.

Click here to learn more about the Mediterranean diet.

Below are a few Mediterranean dishes that you can try making at home!

Mediterranean Stuffed Chicken Breasts

(courtesy of Feel Good Foodie)

Ingredients:

  • 4 8-ounce boneless chicken breasts

  • 1 teaspoon oregano

  • ½ teaspoon paprika powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 cup baby spinach chopped

  • ½ cup crumbled feta cheese

  • ¼ cup chopped roasted red peppers

  • 1 tablespoon chopped basil

  • 2 tablespoons kalamata olives

  • 2 cloves garlic minced

  • 2 tablespoons olive oil divided

Directions:

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Preheat the oven to 400°F.

Chop the ingredients to be put in the chicken breasts and place them in a bowl.

Then make a pocket in each chicken breast and season to taste.

Then place the ingredients in each chicken breast and secure the opening with a toothpick.

Sear the chicken for about 3 minutes per side, then bake in the oven for about 17 minutes.

Greek Cauliflower Rice Bowls With Grilled Chicken

(thanks to Punch Fork)

Ingredients:

  • 6 tablespoons plus 1 teaspoon extra virgin olive oil, divided

  • 4 cups cauliflower rice

  • 1/3 cup chopped red onion

  • 3/4 teaspoon salt, divided

  • ½ cup chopped fresh dill, divided

  • 1 pound boneless, skinless chicken breasts

  • ½ teaspoon ground pepper, divided

  • 3 tablespoons lemon juice

  • 1 teaspoon dried oregano

  • 1 cup halved cherry tomatoes

  • 1 cup chopped cucumber

  • 2 tablespoons chopped Kalamata olives

  • 2 tablespoons crumbled feta cheese

  • 4 lemon wedges for serving

Directions:

If you have a gas grill, preheat to medium.

On your stovetop, over medium heat, add 2 tablespoons cauliflower, onion, and 1/4 teaspoon salt. Cook until the cauliflower is soft. Remove from stovetop and stir in 1/4 cup dill.

Season your chicken and put it on the grill for about 15 minutes.

Place remaining oil, lemon juice, oregano, salt, and pepper in a small bowl.

Divide the cauliflower rice and add the remaining ingredients and chicken.

Serve with lemon wedges and drizzled vinaigrette.

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Related: This super chic restaurant in Corktown makes you feel like you are traveling through Europe

Greek Orzo Pasta Salad With Feta

(Courtesy of Cooking Classy)

Dressing Ingredients:

  • 1/3 cup olive oil

  • 3 tablespoons fresh lemon juice

  • 1 clove garlic, finely chopped

  • Salt and freshly ground black pepper

Salad Ingredients:

  • 1 1/4 cups (8 oz) dry orzo

  • 1 cup (5 oz) crumbled feta

  • 1 medium English cucumber, diced

  • 1 (10.5 oz) pack. grape tomatoes halved

  • ½ cup sliced ​​kalamata olives (or 3/4 cup sliced ​​black olives)

  • ½ cup chopped red onion,

  • 3 tablespoons chopped fresh basil

  • 3 tablespoons chopped fresh parsley

Directions:

Mix olive oil, lemon juice, garlic, salt and pepper for the salad dressing.

Boil orzo, drain and rinse after fully cooked. Cut vegetables and herbs into cubes. Place everything in a large bowl and serve.

This photo from June 6, 2011 shows, from top to bottom, tropical tabbouleh, Mediterranean tabbouleh, and California tabbouleh in Concord, NH. If you’re putting together your salads for this year’s July 4th celebration, consider this trio of natural healthy tabboulehs. (AP Photo/Matthew Mead) (AP2011)

Skordalia (Greek Garlic Potato Dip)

(Courtesy of Mediterranean dish)

Ingredients:

  • 1 pound gold potatoes, peeled and cubed

  • kosher salt

  • 3 ounces blanched almonds

  • 3 to 6 cloves of garlic

  • ¼ cup plus 2 tablespoons fresh lemon juice

  • ¾ cup Greek extra virgin olive oil

  • 1 green onion, cleaned and thinly sliced

  • Fresh chopped parsley

Directions:

Place the potatoes in a pan and cover with water. Bring the water to a boil, then reduce the heat to medium-high. Boil potatoes until tender.

Place the garlic, lemon juice and almonds in a food processor. You want to mix the mix until it turns into a paste.

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After that, mash the potatoes that you have boiled. After your potatoes are mashed, add half of the measured olive oil. Continue pureeing and add whatever you have in the food processor.

Garnish with green onion and parsley.

Tabbouleh

(Courtesy of Food Network)

Ingredients:

1 cup of bulgur

1 1/2 cups boiling water

1/4 cup lemon juice

1/4 cup olive oil

3 ½ teaspoons kosher salt

1 bunch finely chopped spring onions

1 bunch of mint leaves

1 bunch of parsley

1 diced cucumber

2 cups cherry tomatoes

1 teaspoon black pepper

Directions:

Pour boiling water over the bulgur. Add lemon juice, olive oil and salt. Stir until ingredients are combined and let sit at room temperature for about an hour.

Then add the rest of the ingredients. Serve or refrigerate.

Maghmour

(Courtesy of Slow Burning Passion)

Ingredients:

  • 2 large eggplants (about 2 pounds)

  • ¾ cup dry chickpeas (or 2 canned cups)

  • ½ cup extra virgin olive oil

  • 1 large onion, chopped

  • 5 cloves garlic, finely chopped

  • Pinch of kosher salt

  • Two Cups Tomato (peeled fresh in the summer, otherwise canned)

  • 1 Tablespoon Tomato puree

  • 1 Teaspoon Smoked Spanish Paprika

  • 1 teaspoon ground cayenne pepper

  • 1 Tablespoon Dried Mint

  • 1-2 cups of water

Directions:

Place the chickpeas in a saucepan with four cups of water. Soak the chickpeas overnight.

The next day, drain and rinse the chickpeas. Add fresh water to the pan and bring the water to a boil. Simmer until the chickpeas are tender.

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Preheat your oven to 400 degrees. While you wait, cut the aubergines into cubes. Brush the aubergines with olive oil and put them in the oven for about 25 minutes.

While your aubergines are roasting, add the remaining olive oil, onions, salt and sauté in another large pan. Add garlic. Then add tomato paste, bell pepper, drained chickpeas and eggplant. Bring the pan to the boil and cook all ingredients for about 20 minutes.

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