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February 2, 2017

Modern Mediterranean Recipes to Switch Up Your Dinner Routine!

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Looking for even more Mediterranean recipes to try this month? We’ve got you covered! We teamed up with our friends at California Walnuts to bring you appetizers, mains, and more for your next Mediterranean feast!

Brussels Sprouts Skewers with Balsamic Reduction

Brussels Sprouts Skewers with Balsamic Reduction
Prep Time: 10 minutes | Cook Time: 30 minutes | Serves 6 (2 skewers per serving)

Ingredients

  • 24 Brussels sprouts, rinsed and trimmed (1 lb.)
  • 2 tbsp. olive oil
  • ½ cup balsamic vinegar
  • 4 sprigs fresh thyme, leaves minced

Directions

  1. Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Place Brussels sprouts in a large bowl. Add oil; toss to coat. Spread in a single layer on baking sheet; season with salt and pepper to taste.
  2. Roast 30 to 35 minutes or until crispy.
  3. Meanwhile, in a small saucepan heat vinegar over medium-high heat; bring to boiling. Reduce heat, and stir in thyme. Simmer 15 minutes or until vinegar has reduced to ¼ cup and coats the back of a spoon.
  4. On each of 12 skewers thread 2 warm Brussels sprouts. Transfer skewers to a serving platter, drizzle with balsamic reduction, and serve.

Nutrition Per Serving:

80 calories, 5g fat, 0.5g saturated fat, 0mg cholesterol, 25mg sodium, 9g carbohydrate, 3g fiber, 3g protein


Toasted Walnut Hummus

toasted-walnut-hummus-web-for-blog

Total Time: 13 minutes | Serves 8

Ingredients

  • 1/2 cup California walnuts
  • 3 tablespoons walnut oil
  • 1 garlic clove, quartered
  • 1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
  • 1/2 teaspoon orange zest
  • 1/4 cup orange juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Toast walnuts in 350°F oven for 8 minutes or until golden brown. Cool to room temperature.
  2. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
  3. Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
  4. Serve hummus in small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.

Nutrition Per Serving:

170 CALORIES, FAT 11g, SATURATED FAT 1g, MONOUNSATURATED FAT 2g, POLYUNSATURATED FAT 7g, TRANS FAT 0g, CHOLESTEROL 0mg, SODIUM 400mg, CARBOHYDRATES 13g, DIETARY FIBER 4g, PROTEIN 5g


Stacked Beet Salad with Shallot Dressing

Stacked Beet Salad with Shallot Dressing

Prep Time: 20 minutes | Cook Time: 20 minutes | Serves 4

Ingredients

  • 3 medium beets, peeled and thinly sliced
  • 2 tbsp. plus ¼ cup balsamic vinegar, divided
  • 2 tbsp. olive oil, divided
  • 1 tbsp. finely chopped shallots
  • 4 medium red and/or yellow tomatoes, sliced
  • ½ cup fresh basil leaves

Directions

  1. Preheat oven to 425°F. Lightly coat a baking sheet with nonstick cooking spray.
  2. In a large bowl combine beets, 2 tablespoons of the vinegar and 1 tablespoon of the oil. Place beets in a single layer on prepared baking sheet. Roast, turning halfway through cooking, 20 to 25 minutes or until fork-tender. Let cool completely.
  3. For the dressing, in a small bowl whisk together remaining ¼ cup vinegar, remaining 1 tablespoon oil, plus shallots. Season with salt and pepper to taste. On 4 individual serving plates layer beets, tomatoes and basil in stacks.
  4. Drizzle each stack with 2 tablespoons dressing, and serve immediately.

Nutrition per serving:

120 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 60mg sodium, 14g carbohydrate, 3g fiber, 2g protein


Brown &Wild Rice, Walnuts & Dried Cranberry Salad

brown-and-wild-rice-walnuts-and-dried-canberry-salad_hires-for-blog

Total Time: 65 minutes | Serves 8

Ingredients

  • 1 cup California walnuts, coarsely chopped
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup brown rice and wild rice blend
  • garlic clove, minced
  • 1 teaspoon orange zest, minced
  • 2 teaspoon Dijon mustard, grainy
  • 2 tablespoon orange juice concentrate
  • 1/4 cup sherry vinegar
  • 1/2 cup olive oil
  • 1/2 cup cranberries, dried
  • 1/2red pepper, quartered lengthwise, thinly sliced
  • green onions, thinly sliced
  • 1/2 cup snow peas, sliced 1/4-inch on the diagonal

Directions

  1. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until lightly browned.
  2. In medium saucepan, bring water and salt to boil. Add rice, stir well, cover and reduce heat to simmer.
  3. Cook for 40 to 45 minutes or until rice is tender and all water has been absorbed. Remove from heat. Let stand 10 minutes.
  4. In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in oil and salt. Transfer cooked rice to large bowl. Add half the orange mixture and toss gently to coat well. Cool to room temperature.
  5. Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss. Add remaining dressing to lightly coat vegetables. Toss again and serve.

Nutrition Per Serving:

276 CALORIES, FAT 24g, SATURATED FAT 3g, MONOUNSATURATED FAT 11g, POLYUNSATURATED FAT 9g, CHOLESTEROL 0mg, SODIUM 159mg, CARBOHYDRATES 15g, DIETARY FIBER 3g, PROTEIN 3g


Seared Salmon with Mediterranean Lentils

Seared Salmon with Mediterranean Lentils
Prep Time: 15 minutes | Cook Time: 1 hour | Serves 4; 1 cup lentils and 1 fillet per serving

Ingredients

Lentils:

  • 1 tbsp. olive oil, divided
  • 1 small onion, chopped
  • 5 garlic cloves, minced
  • 1¼ cups dry brown lentils, rinsed and drained
  • 4 cups reduced-sodium vegetable broth
  • ½ cup grated Parmesan
  • 2 cups sliced portobello mushrooms
  • 1 cup packed fresh spinach
  • 1 tbsp. balsamic vinegar

Salmon:

  • 4 (3-oz.) salmon fillets, skin on
  • 1 tbsp. olive oil

Directions

  1. In a large saucepan heat 1½ teaspoons of the oil over medium heat. Add onion, and salt and pepper to taste. Cook and stir 10 minutes or until onion begins to brown. Add garlic and lentils; cook and stir 2 minutes. Add broth; bring to boiling. Cover, reduce heat, and simmer 40 minutes, stirring occasionally. Remove from heat, and stir in Parmesan.
  2. Meanwhile, heat remaining 1½ teaspoons oil in a large skillet. Add mushrooms; cook and stir 5 minutes. Stir in garlic mixture and spinach; cook and stir 3 minutes or until spinach wilts. Remove from heat, and stir in vinegar. Transfer mushroom mixture to a large bowl, and cover loosely with foil.
  3. Pat fillets dry with paper towels. Season with salt and pepper to taste. Heat oil in a clean large skillet over medium-high heat. Place fillets, skin side down, in skillet. Cook 4 to 5 minutes per side or until crisp and golden. To serve, spoon lentils evenly into 4 bowls. Top with mushroom mixture and fillets, and serve.

Nutrition per serving:

430 calories, 16g fat, 4g saturated fat, 55mg cholesterol, 440mg sodium, 33g carbohydrate, 7g fiber, 36g protein


Crunchy Walnut-Crusted Salmon Fillets

crunchy-walnut-crusted-salmon-fillets_hires

Total Time: 35 min | Serves 6

Ingredients

  • 1 1/2 cups California walnuts
  • 3 tablespoons dry breadcrumbs
  • 3 tablespoons lemon rind, finely grated
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh dill, chopped
  • Salt and pepper to taste
  • 6 3-ounce salmon fillets, skin on
  • Dijon mustard
  • 2 tbsp fresh lemon juice

Directions

  1. Place walnuts in food processor; coarsely chop. Add breadcrumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season with salt and pepper; set aside.
  2. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
  3. Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
  4. Bake at 350°F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 teaspoon lemon juice.

Nutrition Per Serving:

341 CALORIES, FAT 28g, SATURATED FAT 4g, MONOUNSATURATED FAT 7g, POLYUNSATURATED FAT 16g, CHOLESTEROL 40mg, SODIUM 67mg, CARBOHYDRATES 7g, DIETARY FIBER 2g, PROTEIN 18g


Chocolate–Fig Truffles

Chocolate–Fig Truffles
prep time: 25 minutes | cook time: 1 minute | serves 30 (1 truffle per serving)

Ingredients

  • 14 oz. dried figs
  • 2 tbsp. sunflower butter
  • ½ tsp. ground cardamom
  • ½ tsp. vanilla extract
  • 1 cup Hershey’s® Semi-Sweet Chocolate Chips
  • 1 tbsp. coconut oil (optional)

Toppings (optional):

  • Flaky sea salt
  • unsweetened cocoa powder

Directions

  1. In a food processor combine figs, sunflower butter, cardamom, vanilla and 2 tablespoons water. Process until smooth. Transfer mixture to a medium bowl.
  2. Line a baking sheet with parchment paper. Using a teaspoon, scoop mixture and roll into balls; place on prepared baking sheet. Refrigerate 30 minutes.
  3. In a small microwave-safe bowl combine chocolate chips and (if desired) coconut oil. Microwave on HIGH in 30-second intervals until chocolate is smooth when stirred. Working quickly and using a fork, dip one truffle into chocolate mixture, allowing excess chocolate to drip back into bowl. Place coated truffle on baking sheet.
  4. Repeat with remaining truffles. If desired, sprinkle truffles with salt or roll truffles in cocoa. Let truffles cool until set. Store in the refrigerator in an airtight container.

Nutrition per serving:

80 calories, 2.5g fat, 1.5g saturated fat, 0mg cholesterol, 0mg sodium, 14g carbohydrate, 2g fiber, 1g protein