Posts Tagged ‘Mediterranean’

Mediterranean Mushroom-Zucchini Boats

On the grill or in the oven, these mushroom zucchini boats are easy, versatile and full of feisty, vibrant summertime flavors and are ready in less than 20 min.

Serves 6


3 small zucchinis, halved
1 small tomato, finely diced
¼ cup red bell pepper, finely diced
1 ½ cups baby bella mushrooms, chopped
2 tablespoons onions, finely chopped
¼ cup black olives, finely chopped
1/3 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons parsley, finely chopped


Use a small spoon to scoop the pit and seeds out of the center of each zucchini half. Set aside.

In a large bowl stir together the tomato, bell pepper, mushrooms, onions, olives, and feta cheese. Spoon into the center of each zucchini. Drizzle with olive oil.

Bake in an oven preheated to 400 degrees for 20 minutes OR grill on a grill heated to medium-low heat until the zucchini is crisp-tender.

Mediterranean Crimini Mushroom Tacos with Tahini Sauce

The tahini sauce is a perfect complement to lend creamy deliciousness to these satisfying, umami rich mushroom tacos.

Yield: 4 tacos


For mushroom blend:
1, 10 oz. package Crimini mushrooms
2 cloves garlic, minced or pressed using a garlic press
1 1/2 Tbsp. olive oil
1 tsp ground turmeric
1 tsp dried basil
1/2 tsp cumin
1/2 tsp cracked black pepper
1/4 tsp salt

For tacos:
Sauteed mushroom blend (ingredients above)
1 plum tomato, diced
1/2 cucumber, diced
1/3 cup tahini (sesame paste)
2 Tbsp. lemon juice
1 clove minced garlic
4 corn tacos


For mushroom blend: Wash mushrooms well and dice using a chef’s knife.
Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute. Add mushrooms and saute until mushrooms are translucent, about 5 minutes. Add turmeric, basil, cumin, pepper and salt to mushrooms and saute an additional 1-2 minutes.

For tacos: Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce. Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable. Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.

Mediterranean Orange & Couscous Salad

Yield: 40 servings


2 cups Orange Juice

3 cups water

6 cups Couscous

3 bunches Green onion, chopped

3 small Green Bell Peppers, chopped

3 small Zucchini, chopped

3 small Yellow Squash, chopped

2 cups Mandarin Orange sections, drained

For Dressing:

1½ cups natural yogurt

3 tablespoons fresh mint chopped

Grated rind of 1 orange


Combine orange juice and water, bring to a boil and add couscous slowly while stirring. Bring back to a boil, reduce heat and simmer for about 15 minutes until couscous is fluffy.  Remove from heat, fluff with fork and allow to cool.  Once cool, add remaining ingredients, toss with dressing just prior to serving and garnish with fresh mint leaves.

Mediterranean Napoleon

Yield: 4 servings


4 medium Portabella caps (3.5 to 4-inches in diameter)

4 ounces Vinaigrette Dressing, basic recipe

1 teaspoon minced garlic

4 slices beefsteak tomatoes, ½” thick

4 horizontal cut slices eggplant, ½” thick,

8 horizontal cut slices zucchini, ½” thick

8 horizontal cut slices yellow squash, ½” thick

4 slices mozzarella cheese, ¼” thick

2 red bell peppers, halved and roasted

4 slices tofu, roasted

8 fresh basil leaves

4 wooden skewers

4 rosemary spears

4 tablespoons meatless tomato sauce with mushrooms


1. Marinate Portabellas in vinaigrette for two hours.

2. Add garlic, tomatoes, eggplant, zucchini, yellow squash, cheese and tofu to dressing and toss lightly.

3.Place Portabellas, skin side down on a baking sheet and stack with 2 basil leaves, tomato, eggplant, zucchini, yellow squash, mozzarella, roasted red pepper and tofu.

4.Place a skewer through the stack to hold together while roasting.

5.Roast in a pre-heated 375˚F oven for about 15 to 20 minutes, replacing the skewers with rosemary sprigs about 5 minutes before done.

6.Plate and serve with meatless tomato sauce.