Cauliflower is an amazingly versatile vegetable, thanks to its mild taste. Think of it as a healthy base for your favorite sauces. I like to dress it up with this Southwestern-style pesto. Any leftovers make a great cold lunch the next day!
Yields 6 side servings or 4 main dishes
Look at the label on a box of dog treats and you’ll be shocked at the number of ingredients, some unrecognizable and unpronounceable. My recipe has just four, and you probably already have them in your pantry. These biscuits supply not only healthy olive oil but also three whole grains. I’m reluctant to call them dog biscuits because they’re perfect for people too—top one with a slice of cheese and a teaspoon of fig jam and you’ll never buy boxed “human” crackers again!
Yields 36 biscuits/crackers
So much better than store-bought, this dip for chips and crudités also makes a great topping for baked potatoes.
Yields about 3 cups
In keeping with the convivial aspect of the Mediterranean diet, here’s a delicious recipe to make and share with loved ones.
Yields 6 to 8 servings
Sicilian-style meatballs can be distinguished from others by the unexpected but delightful addition of currants and pine nuts. While many traditional cooks fry their meatballs on the stovetop before simmering them in tomato sauce, we prefer to bake ours on a wire rack positioned over a rimmed sheet pan. (The meatballs retain their shape and clean-up is easier.) Enjoy as is, or serve over pasta.
Serves 4 to 6 generously — Recipe adapted from Food and Wine, September 2007
Creamy ricotta, purchased or homemade, is transformed into a savory dip with the addition of shallots and fresh lemon zest and juice. Serve it with raw vegetables or crackers.
Makes 2 cups — Recipe adapted from food52.com
Add some spice to the healthful nuts you’re snacking on. Roasted almonds also make a great addition to a charcuterie or cheese board. Feel free to substitute other nuts such as hazelnuts, cashews, walnut halves, or pistachios for the almonds. If you own a smoker, try smoke-roasting the nuts the next time you fire it up.
Yields 6-8 servings
Delight family or dinner guests with this decadent cream-filled cheese (a member of the pasta filata, or “pulled cheese,” family). Here, it’s partnered with sweet grilled grape skewers and exquisite best-quality olive oil. For the salt, I recommend Australia’s flaky, apricot-colored Murray River salt.
Serves 6 as a starter — Recipe adapted from food52.com
Luscious hot-smoked salmon is a specialty of the island of Tasmania, an offshore Australian state. A bit of wasabi gives these colorful rolls a “devilish” flavor profile. If you prefer, replace the edamame spread with a schmear of cream cheese mixed with wasabi paste. A mandoline is a handy tool for slicing the cukes.
Serves 8 — Recipe adapted from drweil.com
Mojo colorado is a classic red chile sauce from Spain’s Canary Islands. Great on smashed potatoes, it’s also wonderful as an accompaniment to anything you cook on the grill—meat, fish, or veggies.
Yields 4 to 6 side-dish servings.
I’m a huge fan of halloumi, a brined goat’s milk cheese from Cyprus. Because it has a high melting point, this firm, somewhat salty cheese can be grilled directly on the grate. You can skewer chunks along with your favorite veggies or simply grill slices and serve them with the refreshing seasonal salad in this recipe.
Yields 4 servings.
No collection of Chilean recipes would be complete without pebre. Every cook, it seems, has their own version. If you want to tame the onion, soak it in cold water for about 30 minutes, then drain well. Serve the salsa with bread, meat, seafood, or eggs.
Makes about 1 1/4 cups — Recipe courtesy of the Fresh-Pressed Olive Oil Club