Mediterranean Inspired Recipes

Tomato, Feta and Basil Salad

Courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d’Escoffier International

Makes 15-20 servings

8 medium size tomatoes, sliced into 1/8-inch strips
1 block (8 ounces) feta cheese, sliced into 1/8-inch pieces
2 small packages fresh basil, leaves picked off stems
3 teaspoons sea salt
2 teaspoons fresh ground pepper
1/4 cup olive oil

On large platter, arrange slices of tomato and feta so they overlap. Place basil leaf between each tomato and feta slice. Repeat.

Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately and enjoy!

Hummus

Courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d’Escoffier International

Makes 2 cups

2 cans (15 ounces each) garbanzo beans
1 medium garlic clove, peeled
1 teaspoon sesame oil
1/4 cup fresh lemon juice
2 teaspoons sea salt
1 teaspoon fresh ground pepper
1 teaspoon black sesame seeds
1 teaspoon olive oil
1 teaspoon toasted sesame seeds

Drain garbanzo beans reserving 1/2 cup liquid.

In food processor, process garbanzo beans, garlic, sesame oil, lemon juice, salt and pepper until incorporated. Stop and scrape down sides of bowl. Add garbanzo liquid and process until smooth.

Scoop mixture into medium bowl, add black sesame seeds and mix gently. Serve with drizzle of olive oil. Sprinkle toasted sesame seeds on top.

Farro and Fig Salad with Arugula and Feta

Makes 6 servings

1 cup semi-pearled farro
2 cups water
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried turmeric
3/4 cup dried golden stemmed and chopped
2 cups arugula
2 ounces crumbled feta cheese 

In medium saucepan over high heat, bring farro and water to boil. Lower heat to simmer, cover with lid and cook until farro is tender, about 25 minutes. Remove from heat and let rest, covered, 10 minutes.

In large bowl, whisk lemon juice, red wine vinegar, olive oil, shallot, mustard, salt, pepper and turmeric. Add farro, figs and arugula; toss well. Crumble feta over top and toss again. Serve warm or at room temperature.

Pasta and Chicken in Garlic Cream Sauce

Makes 8 servings

4 slices bacon, cut crosswise into 1/2-inch-wide pieces
3/4 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
10o unces (about 4 cups) farfalle (bow tie) pasta
2 1/2 cups reduced-sodium chicken broth
4 cloves garlic, minced
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon coarsely ground black pepper
1 cup heavy cream
1 cup grated Parmesan cheese
3 cups baby spinach leaves
1 cup halved cherry tomatoes, for garnish

Place removable pan inside a programmable pressure cooker. Using saute function, cook bacon, uncovered, until crisp. Use a slotted spoon to remove bacon from pan. Drain bacon on paper towels. Leave 1 tablespoon drippings in pan; discard remaining.

Add chicken to bacon drippings in pan in two batches.
Using saute function, stir-fry chicken 2-3 minutes, or until cooked through. Use slotted spoon to remove chicken from pan. Repeat until all chicken is cooked. Press cancel.

Stir pasta, broth, garlic, Italian seasoning and pepper into drippings in pan. Secure lid and set pressure release to sealing function. Select high-pressure setting and cook 5 minutes. Press cancel.

Allow pressure to release naturally 5 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.

Stir cream into pasta mixture. Using saute function, cook and stir, uncovered, until boiling. Boil, uncovered, about 4 minutes, or until sauce generously coats pasta, stirring frequently. Press cancel. Stir in chicken and Parmesan cheese.

Place spinach and bacon in large bowl. Pour pasta mixture over top. Toss until combined. Ladle into serving bowls. Top each serving with tomatoes.

 

 

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