Kyle’s Kitchen
Ireally enjoy the recipes on themediterreaneandish. com. Suzy has some delicious recipes, and the Mediterranean Diet is supposed to be the healthiest diet in the world. Here is a recipe for Mediterranean Tuna Salad from that website.
The only non-Rockdale ingredient is a half teaspoon of sumac. Replace that with some lemon zest or juice (or both) if you don’t have sumac in your pantry.
This is not tuna salad for a sandwich. Serve on lettuce leaves or you could make a wrap out of it.
Mediterranean Tuna Salad For the dressing:
2-1/2 tsp good qualit y Dijon mustard Zest of 1 lime 1-1/2 limes, juice of 1/3 cup extra virgin olive oil 1/2 teaspoon sumac Pinch of kosher salt and black pepper 1/2 tsp crushed red pepper flakes For the tuna salad:
3 cans tuna 2- 1/ 2 c el er y s t al k s, chopped 1/2 English cucumber, chopped 4 - 5 r adishes, s tems removed, chopped 3 green onions, both white and green parts, chopped 1/2 medium red onion, finely chopped 1/2 cup pitted Kalamata olives, halved 1 bunch parsley, stems removed, chopped 10-15 fresh mint leaves, stems removed, finely chopped To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
—kwc— Here’s another side dish from the Mediterranean, this time from Italy. A good side for whatever you are grilling.
This recipe calls for Campari tomatoes which are the ones on the vine at the store. Mom made BLTs the other day and the Campari tomatoes were very good from Brookshires.
Italian Oven Roasted Vegetables
8 oz baby bella mushrooms cleaned, ends trimmed 12 oz baby potatoes, scrubbed (or cut potatoes in halves or cubes depending on size. You want them to be small) 12 oz Campari tomatoes, grape or cherry tomatoes will work also 2 zucchini or summer squash, cut into 1-inch pieces 10-12 large garlic cloves peeled Extra virgin olive oil 1/2 tbsp dried oregano 1 tsp dried thyme Salt and pepper Freshly grated Parmesan cheese for serving Crushed red pepper flakes Preheat the oven to 425.
Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about ¼ cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
Take the potatoes only and spread them on a lightly- oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes.
—kwc— Now over to France. Here’s a recipe for olive tapenade which is good as a dip or served on good, toasted bread. Also good as a topping for baked fish.
Olive Tapenade
2 cups pi t ted ol i ves, chopped (mix of black, green and kalamata) 1/4 cup sun dried tomatoes in a jar, chopped 2 tbsp capers, chopped 1 garlic clove, minced 1/2 fresh lemon, juiced 1/4 cup extra virgin olive oil 1/2 tsp red chili flakes 1/4 cup parsley, chopped 8-10 basil leaves, chopped Salt to taste (just a pinch as olives and capers are salty) Pepper to taste Finely chop olives, capers, sun dried tomatoes and fresh herbs.
Mix all together with minced garlic, lemon juice, salt, pepper, chili flakes.
Drizzle in olive oil and stir. Taste and adjust for lemon juice and garlic.
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