Fattoush Salad

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2 rounds pita bread (8- to 12-inches)

2-3 T olive oil

½ t sumac

Salt and pepper

 

Salad

2 C shredded romaine lettuce

1 large or 2 small cucumbers, peeled and seeded, diced small

2 medium tomatoes, chopped

5-6 radishes, sliced

½ C parsley leaves, chopped

¼ C mint leaves, chopped

5-6 scallions, chopped

 

Dressing

½ C lemon juice

½ C olive oil

1 t sumac

1/8 t cinnamon (optional)

Sea salt to taste

 

 

Toast the pita bread in your toaster oven until dried and crisp but not browned. Heat the olive oil in a large pan. Break the pita into pieces and put into the heated oil. Fry briefly until browned, tossing frequently. Remove from the oil and place on paper towel. Sprinkle with salt, pepper and sumac.

 

In a large mixing bowl, combine the salad ingredients. In a small mixing bowl, whisk together the ingredients for the dressing. Dress the salad with the vinaigrette and toss lightly. Lastly, add the pita chips and toss one more time. Serves 4-6.

 

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Harvest Ratatouille with Bacon

Nothing says Mediterranean more than the classic ratatouille. This spin on an old favorite, amped up with chunks of crispy thick bacon, make it a robust meal.

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1 medium-sized eggplant (about 1½ lbs)

2 T olive oil

3-4 medium zucchini (or yellow squash or both, about 1½lbs), thickly sliced

1½ lbs. tomatoes, skin removed and roughly chopped

1 medium sweet bell pepper, largely diced

1 large sweet onion, such as Vidalia, chopped

12oz. thick cut bacon, cut into 1-inch pieces

2 cloves garlic, minced

1 T Herbs de Provence

Sea salt and pepper to taste

 

Preheat the oven to 425. Peel strips of the eggplant skin from top to bottom, leaving about an inch between each peel. Cut eggplant into large chunks . (If you prefer to leave the peel on, that’s fine, and likewise, removing it entirely is fine). Transfer the eggplant on to a cookie sheet, salt lightly and drizzle with olive oil. Cover tightly with foil, and bake for 20 minutes.

 

While the eggplant is cooking, heat a Dutch oven (or a large deep skillet) and sauté the bacon until fairly crisp. Transfer pieces to a bowl. If there is more than 2 tablespoons of bacon drippings left in the pan, pour off the excess. Add the onion, garlic and peppers into the Dutch oven. Cook until lightly softened, add the zucchini and Herbs de Provence. Cook the zucchini until it begins to soften, about 5-10 minutes. Meanwhile, bring a pot of water to a boil, drop in the tomatoes to release the skin. Rinse immediately in cold water and peel the skin from the tomatoes. Coarsely chop the tomatoes, transfer them to the Dutch oven and cook for about 5 minutes.

 

Remove the eggplant from the oven, add it to the Dutch oven; add the bacon pieces. Let the ratatouille cook together another 20 minutes; adjust the seasoning for salt and pepper. At this point the ratatouille can sit in the Dutch oven off the heat for several hours, allowing the flavors to meld. Serves 6-8.

 

 


Mediterranean Lentil Salad with Black Olives & Mint

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1 C dried French lentils (lePuy) rinsed well and picked over

1 clove garlic, peeled and smashed

2 bay leaves

¼ t dried oregano

1 cinnamon stick or ¼ t. ground cinnamon

 

Combine the lentils, garlic, oregano, bay leaf and cinnamon in a saucepan and cover with water by 2 inches. Bring to a boil, then cover, lower the heat and simmer until the lentils are tender, 20-25 minutes. Drain the lentils well and discard the whole spices.

 

¼ C olive oil

1 T rice vinegar (can substitute apple cider vinegar)

2 T fresh lemon juice, more to taste

1 t lemon zest

½ t ground cumin

Sea salt and pepper to taste

 

In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin and salt together. Toss the lentils with this vinaigrette and let stand while preparing vegetables.

 

1 red pepper, diced small

1 small cucumber, peeled, seeded and diced small

¼ C pitted black olives, sliced in half or quarters (Kalamata or Moroccan)

3 T fresh mint, chopped

½ C (2 ounces)feta cheese, crumbled

 

Add the chopped vegetables to the lentils, stir gently. Adjust seasoning for salt and pepper or fresh lemon juice.