Mediterranean White Bean Soup with Spinach and Fresh Herbs

With nutrient-rich spinach, aromatic Italian spice, a hint of spiciness from paprika and chili flakes, and a hefty helping of fresh parsley and dill, this vegan white bean soup dish is full of hearty comfort.

INGREDIENTS

1. One bunch of parsley,
2. three tablespoons of extra virgin olive oil,
3. one medium yellow onion, finely chopped,
4. three large minced garlic cloves,
5. two tablespoons of tomato paste,
6. two large chopped carrots,
7. two chopped celery stalks,
8. one teaspoon each of Italian seasoning,
9. one teaspoon of sweet paprika,
10. and one teaspoon each of red pepper flakes or Aleppo
11. pepperBlack pepper with Kosher salt
12. Four cups (32 ounces) of vegetable broth
13. two cans of washed and drained cannellini beans
14. Two generous cups of spinach
15. ¼ cup finely chopped, fresh dill without stems
16. Two tsp white vinegar

INSTRUCTIONS

• Prepare the parsley. The very bottom of the parsley stems, where they frequently begin to turn brown, should be chopped off. After discarding, remove the leaves, then divide the leaves and stems into two distinct piles. Finely chop both, being careful to keep them apart, and place in different piles.
• Add the aromatics and sauté. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the garlic and onions. Cook for 3 to 5 minutes, stirring frequently, or until aromatic (adjust the heat as necessary to prevent the garlic from burning).
• Stir in the remaining flavorings. Add the tomato paste, chopped parsley stems, carrots, and celery; stir; do not add the leaves just yet. Add paprika, red pepper flakes, Aleppo pepper, Italian seasoning, and a generous amount of salt and pepper to taste. Simmer for around 5 minutes, or until the veggies have somewhat softened, stirring now and then.
• Add the beans and the vegetable broth. After bringing the mixture to a boil over high heat, let it boil for approximately five minutes.
• Reduce heat. Reduce the heat and partially cover the pot, making sure to leave a tiny space at the top. Simmer until the vegetables and beans are very tender, about 20 minutes.

For a creamier soup,

• mix in part (optional). About half of the soup should be blended with an immersion blender; do not puree the entire soup—some texture is necessary. This is just to give the soup body; it’s an optional step.
• Complete. After adding the spinach, cover and let it wilt for one to two minutes. Add the white wine vinegar, dill, and parsley leaves that were set aside.
• Assist. Spoon soup into serving dishes; garnish with a pinch of Aleppo pepper or red pepper flakes and a drizzle of olive oil. Assist

Mediterranean Garlic Shrimp Pasta Recipe

It only takes 20 minutes or less to prepare this pasta recipe with shrimp and garlic! prepared in a Mediterranean manner and combined with garlic, onions, white wine, and lemon juice in a light sauce. Add your preferred salad first!

INGREDIENTS

1. One pound of large shrimp, peeled and deveined (if frozen),
2. extra virgin olive oil,
3. ¾ cup of thin spaghetti,
4. ½ teaspoon of dried oregano,
5. ½ teaspoon of red pepper flakes (or Aleppo pepper flakes),
6. five minced garlic cloves,
7. black pepper,
8.  one lemon, juiced and zested;
9. one cup packed of fresh parsley, roughly large handful chopped Chop
10. 2 to 3 vine-ripe tomatoes and add as much Parmesan cheese as desired.

INSTRUCTIONS

• As directed on the package, cook the pasta in salted boiling water for about nine minutes. Set aside a small amount of the cooking water from the starchy pasta. Make sure to thoroughly drain the pasta.
• Cook the shrimp at the same time as the pasta. One tablespoon of extra virgin olive oil should be heated in a large pan over medium-high heat until the oil shimmers but does not smoke. Shrimp should be cooked for two to three minutes on each side, or until pink. For the meantime, move the shrimp to a side platter.
• If necessary, add a small amount of extra virgin olive oil to the same pan. Turn the heat down to a medium level. Add the red pepper flakes (I used Aleppo-style pepper), onions, garlic, and oregano.
• Cook, stirring regularly, for one to two minutes. When the wine is added to the pan, scrape away any bits of onion and garlic. After reducing the wine for a minute, stir in the lemon zest and juice.
• After adding the tomatoes and chopped parsley, mix for 30 to 40 seconds. Use Kosher salt to season.
• Toss to coat the cooked pasta after adding it to the pan. If necessary, add a little bit of the pasta’s starchy water.
• Add the cooked shrimp last. Take the pasta off of the heat and let the shrimp another 30 seconds to warm through.
• Add a little grated Parmesan cheese and more Aleppo pepper or red pepper flakes for garnish. Serve right away!

Baked Cod Recipe With Lemon And Garlic

There’s a reason why this simple baked cod recipe is a huge fan favorite—it only takes a little over 20 minutes to prepare! Perfectly flaky and tender cod, mixed with robust Mediterranean spices and baked with a delightful sauce of garlic and lemon

INGREDIENTS

1. 1/2 cup finely chopped fresh parsley leaves;
2. 1.5 pounds of cod fillet pieces, 4–6 pieces

For the Lemon Sauce, you’ll need:

1. five tablespoons of fresh lemon juice;
2. five tablespoons of extra virgin olive oil;
3. two tablespoons of melted butter;
4. five minced garlic cloves for coating;
5. one teaspoon each of ground coriander,
6. sweet Spanish paprika, crushed cumin, and salt;
7. one teaspoon each of black pepper and coriander;
8. and one cup of all-purpose flour.

INSTRUCTIONS

• Set oven temperature to 400°F.
• In a shallow bowl, combine the lemon juice, olive oil, and melted butter (do not add the garlic yet). Put aside.
• Combine the all-purpose flour, spices, salt, and pepper in a separate shallow basin. Place alongside the lemon sauce.
• Dry off the fish with a pat. Fish should first be dipped in the lemon sauce, then in the flour mixture. Remove any extra flour by shaking. Keep the lemon sauce for another time.
• In a cast iron skillet or other oven-safe pan, heat 2 tablespoons of olive oil over medium-high heat; make sure the oil is shimmering but not smoking. Add the fish and fry it for approximately 2 minutes on each side, just long enough to give it some color but not enough cooking time. Take the skillet off of the burner.
• Add the minced garlic to the leftover lemon sauce and stir. Pour over the fish fillets.
• Bake the fish in the preheated oven for 10 minutes, but start testing earlier, or until it flakes easily with a fork. Take off the heat source and add the finely chopped parsley. Serve right away

NOTES

• Serving suggestions: Serve right along with Greek salad or this Mediterranean chickpea salad over Lebanese rice.
• Cook’s Tip: To get extra color, step #5 has been added to this recipe. Make sure you turn the fish in the skillet carefully with a fish spatula.
• Storage for Leftovers: Allow the fish to cool somewhat before arranging it in a shallow glass jar with a tight-fitting cover if you have any leftovers. You can freeze food for up to a month or refrigerate it for two to three days. Personally, I don’t think freezing fish is a good idea because the texture can occasionally change.

Mediterranean Cauliflower Salad (Gluten Free Tabouli)

Easy and vibrant cauliflower salad made Mediterranean-style with chopped vegetables, garlic, and a zesty vinaigrette of extra virgin olive oil and fresh lemon juice. View the video and take note of my advice below.

This big salad is great for entertaining because it can be dressed a little ahead of time. Plus, leftovers are a fantastic lunch the following day!

INGREDIENTS

1.  One head of fresh cauliflower, chopped into florets;
2. one bunch of parsley, partially stemmed;
3. 1X, 2X, 3XThree to four little Roma tomatoes,
4. sliced or diced One English cucumber, chopped from the hot house
5. ½ finely chopped red onion
6. 1 to 2 minced cloves of garlic
7. Two lemons juiced Kosher salt
8. and pepper Extra virgin olive oil

INSTRUCTIONS

• Put the cauliflower florets in the food processor bowl that has a blade attached to it. Pulse the cauliflower a few times until it starts to resemble rice.
• Chopped cauliflower should be transferred to a larger basin. Incorporate the onions, tomatoes, cucumbers, and parsley. Toss the salad briefly to mix.
• After adding the minced garlic, season with pepper and salt. Add a generous drizzle of extra virgin olive oil (approximately 2 tablespoons) and some fresh lemon juice to finish. Toss well to blend the salad one more time.
• To get the best results, let the cauliflower soften and absorb some of the dressing by setting the salad aside for a few minutes before serving. You may even cover and refrigerate for later. Have fun!

Notes:

•  Alternatively, you can slice the cauliflower into tiny florets with a knife instead of pulsing it into cauliflower rice using a food processor.
• Tiny florets ought to thoroughly absorb the tastes and dressing as well. Remaining food should be refrigerated in a glass container with a tight-fitting cover.
• It ought to last about three days. To discover premium Mediterranean ingredients, such as the extra virgin olive oil used in this recipe, visit our online store.

Celery Salad with Greek Yogurt Dressing

The crunchy, crisp vegetable salad of your dreams is celery salad mixed in a lemony Greek yogurt dressing! This recipe for celery salad works well with anything and is incredibly simple to prepare!

INGREDIENTS

Regarding The Dressing

1. Three large cloves of garlic,
2. one-half cup plain Greek yogurt,
3. one tablespoon each of lemon juice and olive oil,
4. one teaspoon each of Aleppo pepper and kosher salt,
5. and one teaspoon each of freshly ground black pepper

For the salad, 

• ½ cup slivered almonds
• thinly slice one bunch of celery (approximately ten to twelve stalks), saving the leaves. 
• Finely slice three scallions, white and green portions separately
• . Chop one cup of fresh mint leaves, 
• plus extra for decoration.

INSTRUCTIONS

• Prepare the dressing: Mince the garlic cloves finely after peeling them. Using the flat side of your knife, repeatedly scrape it over the minced garlic until it turns into a paste. Fill a medium bowl with it. To the bowl with the garlic paste, add the yogurt, lemon juice, olive oil, Aleppo pepper, kosher salt, and freshly ground black pepper. Mix thoroughly by whisking together.
• Preheat the nuts: Place the slivered almonds in a small dry skillet and place it over medium heat. For the next two to four minutes, toss the almonds occasionally until they become fragrant and golden brown. To cool, transfer to a platter.
• Prepare the salad: Add the chopped mint, thinly sliced scallions, and thinly sliced celery stalks to the bowl with the dressing. Add the remaining almonds to the bowl and set aside 2 tablespoons of the slivered almonds for the garnish. Toss to combine, being careful to coat all the vegetables equally using a rubber spatula. Add more mint leaves, the last two tablespoons of slivered almonds, and ⅓ cup coarsely chopped celery leaves as garnish. Serve right away.

Notes

• Preparation is key because while the salad will have its crunch for a long time, the dressing will go mushy. This can be prepared ahead of time and brought to a location by spreading the dressing on a dish, adding the vegetable herb mixture on top, and then seasoning it moderately with salt, pepper, and olive oil. Alternatively, you can wait to add the dressing until right before serving.
• Not required Add-Ins: Fruits that work well in this salad include golden grapes, finely sliced dates, and apricots. Try out different add-ins without fear.
• Come browse our shop’s selection of premium Mediterranean goods, such as spices, olive oils, honey, and jams.