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policecarrot77-blog · 6 years ago

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17 Vegetarian Grilling Recipes You Need this Summer

You ready for a challenge? This is going to be the summer you're going to diversify your collection of vegetarian grilling recipes. You up for it? If you haven't already, it's time to push past basic veggie burgers. And my hope is the ideas here will help you up your game.

It was fun pulling this collection together, in part because there are so many creative ways to elevate vegetarian grilling. They are the kind of recipes that even non-veg eaters want seconds of. There are a lot of ideas below, if you have any more, please leave a comment!

First, some tips

Bring foil, a pastry brush and some olive oil. This combination can instantly turn any just about any available veggie into a side with a few minutes on the grill.

If you want to be sure that the vegetarian section of the grill is actually vegetarian, bring your own scraper brush so you don’t have to ask the host for one. You might also consider bringing your own tongs or spatula. If you are doing skewers, bring your own steel or bamboo skewers.

Alternately, ask the host to designate a section of the grill you can use as veg. If you are the host, give a heads-up and make this zone clear to your grilling guests. Most BBQs we attend are a mixed crowed, and people are typically happy to accommodate.

Keep in mind, it’s likely your veggie option can compliment whatever else is on the grill. Bring plenty to share!

Mains

1. Sesame Peanut Tempeh Skewers (Full of Plants) Here's another take on tempeh as a great alternative to tofu skewers. Slathered with a creamy peanut sauce.

2. Snap Pea Skewers with Soy Ginger Sauce (Naturally Ella) While you've likely had grilled snap peas, perhaps not on skewers. Making this even more original is the combination of snap peas with halloumi, love the combo of snappy and creamy.

3. Tandoori Tempeh (Ascension Kitchen) Deploying all manner of spices and rubs is one of the fun aspect of grilling. I love how free-wheeling Lauren is with her spice blend her, and imagine it could be equally tasty on grilled tofu or paneer!

4. Greek Olive Pesto and Fried Zucchini Grilled Pitas with Marinated Feta + Garbanzo beans. (Half-Baked Harvest) There is so much good going on with this grilled sandwhich - warm feta cheese and fried zucchini in a grilled pita sounds like an inspired alternative to nearly any veggie burger.

5. Spiced Sweet Potato & Grilled Portabello Tacos (Cocoon Cooks) Another vegetarian grilling staple is the hearty portabello mushroom. This recipe combines the mushrooms and sweet potato with a cumin/paprika spice combination resulting in a great veggie main.

6. Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce (The First Mess) Show up with blueberry barbecue sauce. Guaranteed attention getter, and great way to elevate those skewers!

7. Lemon Achiote Grilled Tofu Recipe (101 Cookbooks) This tofu recipe used to be a regular grilling go-to.

8. Tomato, Avocado, and Burrata Flatbread (Two Peas and Their Pod) Don't forget that flatbreads are great for the grill! While you can make your own pizza dough, you can also try store-bought doughs to make recipes like this very quickly. The whole wheat pizza dough at Trader Joe's is a favorite las. The combination of avocado and burata is a nice summer twist.

Salads

9. Grilled Potato Salad with Grilled Scallion Vinaigrette (Love and Lemons ) Everyone loves potato salad, here's a great adpation by chef Stephanie Izard for the grill. This bypasses the expected mayo bomb for a vinaigrette with miso and grilled scallions.

10. Grilled Halloumi Blueberry Salad (Kitchen Confidante) Halloumi cheese is very popular on the grill and this salad makes heavy use of it. You see the cheese mixinge with baby kale and arugula. The finishing touch is a sweet blueberry dressing.

11. Girlled Pineapple & Cucumber Salad with Spicy Peanuts (Kale and Caramel) Grilled fruit salads are definitely a thing, with peaches being the very popular. What caught my attention here was the addition of spicy peanuts - brililantt!

12. Grilled Kale with Shallot-Yogurt Dressing & Toasted Hazelnuts (Well + Good) Next-level vegetarian grilling from Gjelina's stunner of a cookbook is this perfect excuse to grill kale. The shallot-yogurt dressing is sublime and can be used as a spread in many other contexts.

Veggies & Appetizers

13. Mexican Street Corn Grilled Polenta Bites (Snixy Kitchen) Like Halloumi, polenta is something you'll find on many vegetarian grills. When grilling polenta, be careful it doesn't go for too long, as it can dry out. This recipe offsets that issue with a dollop of queso fresco and greek yogurt.

14. Grilled Baby Bok Choy with Miso Butter (Food 52) You are going to see a lot of cauliflower steaks on grills this summer. This is a great alternative, from Laura B. Russell's book Brassicas, something unexpected to put on the grill with an even more interesting miso butter dressing.

15. Grilled Avocados with Spiced Chickpeas (Bijoux and Bits) Any excuse to include avocado! This looks like a great combination, Catherine calls for a smear of yogurt, but mentions tahini as a vegan alternative that I'll probably opt for.

16. Jamaican Jerk Grilled Eggplant (Minimalist Baker) Bring your pastry brush! Using tamari or coconut aminos and maple syrup among other ingredients, there's a lot of flavor in this one.

17. Sambal and Sesame Dressed Grilled Green Beans (Olives for Dinner) Another creative, beautiful idea from Erin of Olives for Dinner. Sesame seeds are a great compliment to grilled flavors that aren't used enough.

Hope you find some inspiration here, and happy grilling season! -h

Source: https://www.101cookbooks.com/archives/vegetarian-grilling-recipes.html

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forkfridge91-blog · 6 years ago

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17 Vegetarian Grilling Recipes You Need this Summer

First, some tips

Bring foil, a pastry brush and some olive oil. This combination can instantly turn any just about any available veggie into a side with a few minutes on the grill.

Keep in mind, it’s likely your veggie option can compliment whatever else is on the grill. Bring plenty to share!

Mains

1. Sesame Peanut Tempeh Skewers (Full of Plants) Here's another take on tempeh as a great alternative to tofu skewers. Slathered with a creamy peanut sauce.

6. Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce (The First Mess) Show up with blueberry barbecue sauce. Guaranteed attention getter, and great way to elevate those skewers!

7. Lemon Achiote Grilled Tofu Recipe (101 Cookbooks) This tofu recipe used to be a regular grilling go-to.

Salads

Veggies & Appetizers

16. Jamaican Jerk Grilled Eggplant (Minimalist Baker) Bring your pastry brush! Using tamari or coconut aminos and maple syrup among other ingredients, there's a lot of flavor in this one.

Hope you find some inspiration here, and happy grilling season! -h

Source: https://www.101cookbooks.com/archives/vegetarian-grilling-recipes.html

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pisceslentil8-blog · 6 years ago

Text

17 Vegetarian Grilling Recipes You Need this Summer

First, some tips

Bring foil, a pastry brush and some olive oil. This combination can instantly turn any just about any available veggie into a side with a few minutes on the grill.

Keep in mind, it’s likely your veggie option can compliment whatever else is on the grill. Bring plenty to share!

Mains

1. Sesame Peanut Tempeh Skewers (Full of Plants) Here's another take on tempeh as a great alternative to tofu skewers. Slathered with a creamy peanut sauce.

6. Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce (The First Mess) Show up with blueberry barbecue sauce. Guaranteed attention getter, and great way to elevate those skewers!

7. Lemon Achiote Grilled Tofu Recipe (101 Cookbooks) This tofu recipe used to be a regular grilling go-to.

Salads

Veggies & Appetizers

16. Jamaican Jerk Grilled Eggplant (Minimalist Baker) Bring your pastry brush! Using tamari or coconut aminos and maple syrup among other ingredients, there's a lot of flavor in this one.

Hope you find some inspiration here, and happy grilling season! -h

Source: https://www.101cookbooks.com/archives/vegetarian-grilling-recipes.html

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thuthao080800 · 4 years ago

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When I opened our CSA box last week and found jumbles of multicolored cherry tomatoes inside, I knew I had to make this cucumber tomato salad. Sometimes, I plan recipes months ahead of time. Green bean casserole for Thanksgiving, deviled eggs for Easter. But this cucumber tomato salad recipe was something I couldn’t plan in advance. It rose out of those particular tomatoes and my particular craving for a flavorful summer salad that would show them off at their best. Since then, this cucumber tomato salad recipe has become a favorite in our house. Made with halloumi cheese and grilled […]

The post Cucumber Tomato Salad appeared first on Love and Lemons.

Nguồn: Love and Lemons https://www.loveandlemons.com/cucumber-tomato-salad/ Xem thêm: https://thuthao080800.blogspot.com https://hocnauan.edu.vn/day-nau-an/mon-chay

#hocnauanchay #daynauanchay #hocnaucacmonchay #hnaedu #hocnauan #daynauan #moquananchay #hocc

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eathealthylivefree · 4 years ago

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100+ Summer Salad Recipes

Brighten up your summer meals with this huge collection of Summer Salad Recipes. Fresh lettuce, tomatoes, cucumbers, zucchini, and so many more vegetables are at their peak now, so take advantage of all the fresh produce and try a bunch of these recipes.

When summer produce first appears at the farmer’s market, I’m always excited to make all our favorite salads and side dishes from past years. However, as the summer goes on, I look for new recipes and ideas to enjoy the bounty of summer produce.

The following collection of summer salad recipes was shared with me by my blogger friends, and I hope you find fresh recipe inspiration. I know I have!

Green Salads

These salads feature fresh leafy green lettuces such as kale, spinach, arugula, and leaf lettuces.

Favorite Kale Salad

Kale Avocado Salad

Mixed Bag Kale Salad with Lemon Dressing

Hail To The Kale Salad

Kale Zucchini Greek Salad

Easy Kale Salad

Kale Sweet Potato Salad

Green Kale Apple Salad

Dominican Republic Green Salad

Vegan Caesar Salad with Spicy Roasted Chickpeas

Simple Spinach and Avocado Salad

Summer Strawberry Spinach Salad

Arugula Tomato Salad

Arugula Salad with Sun-dried Tomatoes and Honey Lemon Vinaigrette

Persian Rocca Salad

Zesty Cilantro Salad

Vegetable Salads

These salads feature multiple summer vegetables – tomatoes, cucumbers, carrots, cabbage, beets and more) in various combinations.

Farmer’s Market Corn Salad

Avocado Tomato Cucumber Feta Salad

Avocado Tomato Cucumber Salad with Lime Dressing

Avocado Tomato Salad

Caprese Avocado Salad

Creamy Vegan Avocado Salad

Easy Israeli Salad

Super Simple Summer Salad

Lemony Loaded Greek Salad with Hummus

OPA! Ultimate Greek Salad

Asian Napa Cabbage Carrot Salad

Keto Red Cabbage and Carrot Slaw

Vegan Thai Cabbage Salad

Beet and Carrot Raw Slaw

Roasted Beetroot Salad

BBQ Moroccan Eggplant Salad

Cucumber and Zucchini Salads

Cucumbers and zucchini are in abundance during the summer, and are the stars in these salads. Spiralizing cucumbers and zucchini adds great texture and visual interest.

Sweet and Spicy Spiralized Cucumber Salad

Korean Spicy Cucumber Salad

Creamy Cucumber Salad

Cucumber Radish Dill Salad

Asian Cucumber Salad

Mediterranean Cucumber Salad

Zucchini Carpaccio Salad

Spiralized Carrot Zucchini Salad

Carrot Zucchini Salad

Spiralized Zucchini Caprese Salad

Broccoli and Cauliflower Salads

Broccoli and Cauliflower are cruciferous vegetables, one of the healthiest types of vegetables. They keep a long time relative to most other vegetables, making them a staple in my produce drawer. I love the crunchiness these two vegetables add to salads.

Broccoli Cauliflower Carrot Salad

Broccoli Strawberry Avocado Salad w/ Orange Poppy Seed Dressing

The Best Broccoli Salad

Broccoli Cranberry Salad

Easy Vegan Broccoli Salad

Tasty Broccoli Salad

Roasted Cauliflower Salad

Shaved Cauliflower Salad

Salads with Fruit

Fresh berries, stone fruits and watermelon are wonderful additions to summer salads, adding juiciness and sweetness to brighten up your meals.

Berry Avocado Almond Salad

Summer Strawberry Caprese Salad

Simple Strawberry and Kale Salad

Strawberry Spinach Salad with Feta

Delicious Spinach and Strawberry Salad

Asparagus and Strawberry Halloumi

Strawberry Mango Basil Salad

Refreshing Strawberry Salad

Peach Blackberry Arugula Salad

Peach Arugula Salad

Heirloom Tomato Stone Fruit Salad

Grilled Peach Salad

Massaged Kale Salad with Mango

Kale Mango Salad Recipe

Vegan Edamame mango salad

Avocado Mango Salad

Pomegranate Salad with Mango

Watermelon Feta Mint Salad

Indian Watermelon Lime Salad

Watermelon Mint Aged Goat Cheese Salad

Grilled Halloumi and Watermelon Mint Salad

Watermelon,Cucumber & Jicama Salad

Salads with Grains

These salads are heartier because they include some whole grains tossed in. Great for meatless main course salads.

Quinoa Kale Tomato Corn Salad

Mediterranean Quinoa Salad

Mango Avocado Black Bean Quinoa Salad

Mexican Style Quinoa Salad

Quinoa salad

Quinoa Spinach Power Salad

Kamut Tabbouleh Salad

Vegan Mashed Chickpea Tabouleh Salad

Hemp Seed Salad

Pasta and Potato Salads

These pasta and potato salads add some heft to your dinner table, but are still light, making them great for rounding out your menu.

Cold Chinese Sesame Noodles

Cold Kim Chi Cucumber Soba Noodle Salad

Cold Noodles with Pesto and Sweet Spicy Soy Sesame Dressing

Soba Noodles with Miso Gochujang Cucumber Pickles

Asian Spiralized Vegetable Rice Noodle salad

Zucchini and Corn Pasta Salad

Easy Orzo Pasta Salad with Roasted Corn

Pesto Pasta Salad

Greek Pasta Salad

Mediterranean Pasta Salad

Avocado Pasta Salad

Warm Gluten Free Pasta Salad

Veggie Pasta Salad

Puttanesca Pasta Salad

Coleslaw Orzo Salad

Kale,Orzo and Feta

Creamy Vegan Potato Salad

Spicy Greek Yoghurt Potato Salad

Healthy and Simple Potato Salad

I hope you find tons of inspiration in this enormous collection of healthy summer salad recipes! Let me know which recipes you try – I’d love to hear!

The post 100+ Summer Salad Recipes appeared first on Jeanette's Healthy Living.

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andrewbell879 · 6 years ago

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BBQ Chicken Recipes

BBQ burger recipes

Double-swiss and green chilli relish burgers Like cheese? Then you’ll love this BBQ burger recipe. Treat yourself to a double-swiss burger, stacked high with beef, Emmenthal cheese, lettuce and tomatoes, and finished off with a green chilli and cornichon relish.

Ultimate grillable vegan burgers

Check out this vegan BBQ recipe for a burger with full-on flavour and a meaty texture. Suitable for the grill, these completely vegan loaded burgers are an absolute must at any barbecue. Try our vegetarian burger ideas here…

Spicy BBQ pulled pork buns with pickled slaw

Slow cooking is the best way to get juicy melt in the mouth pork shoulder. Take a look at our BBQ pulled pork recipe for succulent pork buns which are seriously tender – they’re the perfect weekend crowd pleaser.

Miami-style blackened fish sandwich with smoked paprika mayo

Who said you couldn’t barbecue fish? These fish sandwiches are a quick and healthy way to serve fish on the barbecue. Coat in spices and grill before stuffing into buns and serving with smoky paprika and lime mayo.

BBQ chicken recipes

Our BBQ chicken ideas include show-stopped whole grilled chicken, BBQ chicken wings and many more ideas to entertain your friends and family. For more exciting chicken recipes, click here… BBQ buffalo chicken thighs with wedged ranch salad Check out this epic bbq chicken thigh recipe with punchy buffalo sauce, fresh and crunchy iceberg lettuce and creamy ranch dressing. This easy recipe is perfect for a summertime bbq with friends and ready in under an hour.

is kraft bbq sauce gluten free http://www.bbqdelish.com/which-bbq-sauce-is-gluten-free

BBQ roast chicken

Learn how to cook a perfectly seasoned and juicy chicken on the barbecue and get the most of your roast chicken with all the tricks of the trade from cookery writer Adam Bush.

Cider can chicken

Pack in new flavours and try out more adventurous cuts and techniques on the barbecue this summer. This BBQ chicken recipe is a real show-stopper. Cooking the chicken over a cider can keeps the meat moist while basting in a cider chimichurri.

Brazilian piri piri spatchcocked poussins

This simple chicken recipe is a barbecue must-have. Piri piri is the best marinade for grilled chicken or poussins, and it’s quick and easy to make your own.

Mojito grilled chicken

We’ve given grilled chicken a mojito twist in this summery BBQ recipe. Rum and sugar caramelise well when cooked together in a marinade – do keep an eye on this as it cooks and adjust the grill to get a nicely browned skin without too much blackening. You can also barbecue the chicken if you like. Serve this delicious BBQ chicken recipe with rice and a tomato salad.

BBQ showstoppers

Our BBQ ideas will keep you going. If you’re entertaining with a BBQ in the garden this summer, try our meaty centrepieces and serve with some inventive BBQ sides (recipes below). From spatchcocked poussin to Dr Pepper ribs and recipes for lamb chops.

Start with our tips on cooking meat on the BBQ: 1. Start early. Light the coals or get the gas barbecue up to temperature, and tend it. The trick with low and slow barbecuing is to keep the temperature even. Brits tend to throw a whole bag of coal with a pack of firelighters and cook when it’s raging hot. Don’t. Start with a third of a bag, or find the right level on the gas and keep it there. This is an exercise in restraint and patience. Find your inner Zen. Use breathing techniques. Calmly does it. 2. The meat is also important. Most cuts of brisket in the UK have been trimmed of almost all fat. You need this fat when cooking low and slow. It’ll keep the meat beautifully moist. 3. Buy a meat thermometer. There are some people who can tell how the inside of a piece of meat is cooking from 1,000 yards away, most can’t. A meat thermometer lets you know exactly how the meat is cooking and when it’s ready. Cajun picanha with bean salad Check out this epic beef recipe with punchy cajun spices and a fresh bean salad. Picanha is also known as the top sirloin cap or the rump cap. Popular in the US and Brazil, it’s a pointed cut, so is great for serving a crowd as you’ll get well done to rare from the same piece of beef.

Traeger Junior Elite Review http://www.bbqdelish.com/traeger-junior-elite-review-versatile-pellet-grill-smoker-at-its-finest

Miso-glazed ribs with Asian slaw

Check out these melt-in-the-mouth baby back ribs with a crunchy, vibrant Asian slaw for your next BBQ.

Beer-braised lamb tacos with charred green tomato salsa

Impress your friends at your next BBQ with these super tender lamb shoulder tacos. Serve with our homemade punchy green tomato salsa and a moreish bean salad. You can use regular red tomatoes for this if you can’t get green.

Vietnamese BBQ caramelised pork loin

Try our glazed Vietnamese BBQ pork dish. This recipe is great for family BBQs; it’s delicately sweet, gluten-free and easily serves 6. Alternatively, this recipe works just as well when roasted.

Home-smoked brisket

Take a look at our epic home-smoked brisket BBQ idea – it’s easy to prepare once you know what you’re doing. Follow our expert tips to create the most tender meat centrepiece, it’s all about low and slow…

Korean-style lamb chops with spicy sesame cucumber salad

An easy recipe for a Korean BBQ at home. Lamb chops marinated in a sweet-sour sauce, then grilled and served with spicy cucumber salad and chilli sauce.

Dr Pepper ribs

The caramel and spice flavours of the fizzy Dr Pepper drink add an extra dimension to these BBQ sticky ribs. A great, fun twist to your BBQ.

Easy griddle breads with lamb, dill and yogurt topping

These easy griddle breads with lamb, dill and yogurt topping make a great barbecue supper for the family. The lamb is packed full of delicious Middle Eastern flavours, and the pomegranate seeds provide a juicy crunch.

Plum and sesame lamb cutlets

Rosie Birkett’s plum and sesame lamb cutlets are the ideal family BBQ recipe. The delicious, sweet, sticky glaze with a kick of spicy sriracha works so well with lamb and the spring onions add a crunch of freshness. They look fantastic, and are sure to be a hit at your next barbecue.

BBQ skewer recipes

BBQ kebabs are perfect for entertaining over the summer. Check out our skewer ideas, from yakitori chicken to popular halloumi kebabs. Find our full collection of BBQ skewers recipes here…

Harissa-honey sausage skewers

Check out these honey glazed cocktail sausages with harissa. These quick and easy skewers are super simple to make and ready in just 30 minutes, a perfect side to your summer bbq.

Sriracha-and-lime-marinated chicken skewers

Check out these easy chicken skewers with a punchy, zingy marinade. These chicken skewers are super simple to make and ready in no time, perfect bbq food.

Bun cha

Take a look at our Vietnamese BBQ idea. Bun cha is very easy to prepare as the sizzling pork is served with a make-ahead salad of cold noodles, herbs and beansprouts, and a punchy dipping sauce. For more Vietnamese recipes for the BBQ, click here.

Grilled padron peppers and chorizo skewers with honey drizzle

These sticky grilled padron peppers and chorizo skewers with honey drizzle make the perfect BBQ starter to serve with drinks over the summer months. What’s more, they’re super quick and easy to make.

BBQ sides recipes

Try our BBQ side dishes to create the perfect summer entertaining spread, from Mexican-style corn on the cob to smoky aubergines and tear-and-share garlic bread. Click here for plenty more BBQ side dishes ideas..

Herb, watermelon and rice noodle salad

Try our gluten free Vietnamese style herb, watermelon and rice noodle salad. This refreshing recipe makes a great BBQ side dish and is ready in less than 30 minutes. What’s more, it’s low in calories.

BBQ fish sauce wings

Check out these sweet and sticky BBQ chicken wings. This gluten-free recipe is super easy to make and a real crowd pleaser at any summer BBQ.

Cobb salad with green goddess dressing

Cobb salad is an American classic of chopped tomatoes, avocado, leaves and crisp bacon. Our version of this authentic BBQ side dish adds blue cheese, sourdough croutons and a green goddess dressing.

Spiced corn on the cob

This recipe for spiced corn on the cob is based on a grilled Mexican street snack but gets a bump of flavour from punchy Korean gochuchang sauce. If you can’t find it, use any garlicky chilli sauce. This veggie BBQ side dish is a great way to pep-up sweetcorn for your next barbecue.

igrill2 vs igrill 3 http://www.bbqdelish.com/igrill-2-vs-igrill3-which-digital-thermometer-works-best-for-you

Smoky miso aubergines

Miso and aubergine is a match made in heaven, and this recipe is perfect for the BBQ this summer. Make sure you check the miso is vegan, if that’s the diet you follow.

Mozzarella and basil bread

Our favourite garlic bread recipe, perfect for a BBQ side. Stuff baguettes with mozzarella, basil and garlic, then BBQ or bake for a delicious twist on this family favourite. We’ve got plenty of exciting bread recipes to bake and serve with your BBQ burgers, meats and salads.

Blistered runner beans with bagna cauda

Revamp your runner beans this summer with our pan-fried recipe. This BBQ side idea is matched with a super fresh and zesty dip called banga cauda.

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cucinacarmela-blog · 6 years ago

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Cooking The Mediterranean-Island Countries | jovin...

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Malta

Cyprus

The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria and Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Libya, Tunisia, Algeria, and Morocco. This series concludes with the Mediterranean Island Countries (also referred to as the Mediterranean States) of Cyprus and Malta.

There are only two Island countries in the Mediterranean Sea.

Malta, officially the Republic of Malta, consists of the main island of Malta and the smaller islands of Gozo and Comino. The island nation is located east of Tunisia, and about 100 km (60 mi) south of the island of Sicily, Italy.

Malta has been inhabited since 5900 BC. Its location in the center of the Mediterranean has historically given it great strategic importance as a naval base, with a succession of powers having ruled the island, including the Phoenicians, Carthaginians, Greeks, Romans, Byzantines, Arabs, Normans, Sicilians, Spanish, Turks, French, and British. Most of these foreign influences have left a mark on the country’s ancient culture. The official languages are Maltese and English, with Maltese also recognized as the national language. Italian is also spoken by most of the population.

Cyprus is located south of Turkey, west of Syria and Lebanon, northwest of Israel, north of Egypt, and southeast of Greece. Cyprus was settled by Mycenaean Greeks in the 2nd millennium BC. As a strategic location in the Middle East, it was subsequently occupied by several major powers, including the empires of the Assyrians, Egyptians, and Persians.

Cyprus was placed under British administration in 1878 and was formally annexed by Britain in 1914. Currently, the Republic of Cyprus is partitioned into two main parts: the area under the control of the Republic, located in the south and west that comprises about 59% of the island’s area; and the north, administered by the self-declared Turkish Republic of Northern Cyprus, covering about 36% of the island’s area. Another 4% of the island’s area is the UN buffer zone.

Cuisine

Malta

Maltese cuisine shows strong Sicilian and English influences as well as influences of Spanish, Maghrebin and Provençal cuisines. A number of regional variations can be noted as well as seasonal variations associated with the availability of produce and Christian feasts (such as Lent, Easter, and Christmas). Food has been important historically in the development of a national identity and, in particular, the traditional fenkata (stewed or fried rabbit).

Traditional Maltese food is rustic and based on the seasons. On most food shop counters, you’ll see Bigilla, a thick pate of broad beans with garlic. Snacks include a round of bread dipped in olive oil, rubbed with ripe tomatoes and filled with a mix of tuna, onion, garlic, tomatoes, and capers. Also popular are pastizzi (flaky pastry filled with ricotta or mushy peas). Depending on the season, you’ll see spnotta (bass), dott (stone fish), cerna (grouper), dentici (dentex), sargu (white bream) and trill( red mullet) in the spring. Swordfish and tuna follow later, around early to late autumn, followed by the famed lampuka, or dolphin fish. Octopus and squid are very often used to make rich stews and pasta sauces.

The popularity of pork and its presence in various dishes can be attributed to Malta being on the edge of the Christian world. Consuming food which is taboo in the Muslim culinary culture could have been a way of self-identification by distinguishing oneself from the other. In addition to pork dishes, the cuisine includes Maltese sausages, kawlata (a vegetable soup) and baked rice.

Despite Malta’s small size, there are some regional variations. This is especially the case in the area of Gozo. Gozitan cheeselet and ftira Għawdxija, a flatbread topped or filled with potatoes or eggs, grated cheese, tomatoes, anchovies, olives, ricotta and Maltese sausage as other possible ingredients. Gozitan cheeselets are used as filling for ravioli instead of the usual ricotta.

Because Catholic fasting during Lent involved mostly meats and dairy products, fish such as Lampuki became a popular dish during this period as were stewed snails, stuffed artichokes, and fritters.

Cyprus

Cypriot cuisine is closely related to Greek and Turkish cuisine; it has also been influenced by Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines.

Meze is a large selection of dishes with small helpings of varied foods, brought to the table as different courses. The meal begins with black and green olives, tahini, skordalia (potato and garlic dip), hummus, taramasalata (fish roe dip), and tzatziki, all served with chunks of fresh bread and a bowl of mixed salad.

Some of the more unusual meze dishes include octopus in red wine, snails in tomato sauce, brains with pickled capers, samarella (salted dried meat), quails, pickled quail eggs, tongue, kappari pickles (capers), and moungra (pickled cauliflower). Bunches of greens, some raw, some dressed with lemon juice and salt, are basic on the meze table. Fish, grilled halloumi cheese, lountza (smoked pork tenderloin), keftedes (minced meatballs), sheftalia (pork rissoles), and loukaniko (pork sausages) can follow. Hot grilled meats – kebabs, lamb chops, chicken – may be served toward the end. The dessert is usually fresh fruit or glyka – traditional sugar-preserved fruits and nuts.

Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period. Halloumi (Hellim) is commonly served sliced, either fresh or grilled, as an appetizer.

Seafood and fish dishes include squid, octopus, red mullet, and sea bass. Cucumber and tomato are used widely in salads. Common vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and taro. Other traditional delicacies are meat marinated in dried coriander seeds and wine, dried and smoked lountza (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat skewers). Pourgouri (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread.

Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, beans, broad beans, peas, black-eyed beans, chickpeas, and lentils. The most common fruits and nuts are pears, apples, grapes, oranges, mandarins, nectarines, medlar, blackberries, cherry, strawberries, figs, watermelon, melon, avocado, lemon, pistachio, almond, chestnut, walnut, and hazelnut.

Spices play an important role in the cuisine. The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat. For example, the Cypriot version of pastitsio contains very little tomato and generous amounts of mint. The same is true of keftedes (meatballs). Fresh coriander or cilantro are often used in salads, olive breads, spinach pies (spanakopita) and other pastries.

Cyprus is also well known for its desserts, including lokum (also known as Turkish Delight) and Soutzoukos. Loukoumades (fried dough balls in syrup), loukoum, ravani, tulumba, and baklava are well-known local desserts. There are also pastiș, cookies made of ground almonds, that are offered to guests at weddings.

Flaounes are savory Easter pastries that contain goat cheese (or a variety of cheeses), eggs, spices and herbs all wrapped in a yeast pastry, then brushed with egg yolk and dipped into sesame seeds.

Sources: https://www.visitmalta.com and https://www.cyprusisland.net/cyprus-cuisine

Maltese Rabbit Stew

Ingredients

1 rabbit, cut into 8 pieces Sea salt and freshly ground pepper, to taste Plain flour, for dusting 100 ml vegetable oil 3 onions, finely diced 1 head garlic, cloves peeled and thinly sliced 280 g tomato paste 2 tbsp curry powder 1 tbsp ground turmeric 1 tbsp paprika 1 tbsp ground cumin 1.5 liters of chicken stock 4 potatoes, peeled cut into 2cm dice 300 g peas 1 cup parsley leaves

Marinade 100 ml olive oil 1 head garlic, peeled 350 ml red wine 5 bay leaves 3 cinnamon sticks 4-star anise 3 whole cloves

Directions

To make the marinade, combine all the ingredients in a non-metallic bowl. Add the rabbit pieces, combine well, then cover and refrigerate for at least 2 hours.

Drain the rabbit pieces, reserving the marinade. Pat the rabbit dry, season to taste and dust with flour. Heat the vegetable oil in a large heavy-based saucepan over medium-high heat. Add the rabbit and cook until golden on both sides. Remove from the pan and set aside. Reduce the heat to medium, then add the onion and garlic and cook for 5 minutes or until softened. Add the tomato paste and spices and stir for a few minutes or until fragrant.

Add the reserved marinade and simmer for 15 minutes. Return the rabbit pieces to the pan. Add the stock and simmer for 20 minutes or until reduced by one-third. Cover with a lid, reduce the heat to low and cook for another 40 minutes. Add the potatoes and cook for another 30 minutes or until tender. A few minutes before serving, stir in the peas. Scatter with parsley and serve.

Maltese Baked Rice

Ingredients

2½ cups long grain rice 500g beef or pork mince (or a combination of the two) 1 onion diced 2 cloves garlic diced 2 tablespoons tomato paste 1 tablespoon curry powder 1 courgette diced 1 can chopped tomatoes 1 350 gram jar passata 1½ cups water 1½ cups grated cheddar cheese (1/2 cup is to be left aside to place on top of the dish before baking) ½ cup grated parmesan cheese 4 eggs lightly beaten Olive oil for frying

Directions

Parboil rice by filling a medium pot with water ¾ of the way and boil. Add rice and reduce water to simmer for 15 minutes. Drain rice and set aside. Fry 1 tablespoon olive oil in a large frying pan and add mince. Fry for 5 minutes and then add tomato paste and curry powder. Fry for a further five minutes or until meat is browned. Remove fried meat and set aside. In the same pan add 1 tablespoon olive oil and fry onion and garlic on medium heat for five minutes. Add the courgette and fry for a further five minutes. Add back the meat and add the chopped tomatoes, and passata. Bring to a boil and then reduce to a simmer. Simmer for fifteen minutes. Once completed; preheat oven to 220 C. Add rice, cheese (leave some cheddar cheese aside to place on top) and eggs to the meat and tomato sauce mixture. Add the mixture in a medium-sized baking dish plus the 1½ cups water too. Place the remaining ½ cup of cheddar on top. Reduce the oven to 180 C and place the dish in the oven. Cook for 30 minutes or until crispy around the edges.

Cyprus Octopus with Oregano

Ingredients:

1 kg octopus ½ tsp dry oregano Black Pepper 3 tbsp olive oil 2 tbsp vinegar or lemon juice

Directions

Clean the octopus thoroughly under cold running water. Place the octopus in a pot with hot olive oil (1 tablespoon), cover and cook. Simmer to bring out all the juices and continue cooking until the liquid is reduced and the octopus is tender. Add some water if needed. Remove from the heat and drain. Serve hot or cold, seasoned with oregano and olive oil/vinegar dressing or olive oil/lemon juice dressing. Note: You can also cook the octopus on the grill. If the octopus is thick, cut it into small pieces before serving.

Cyprus Warm Halloumi and Peach Salad

Ingredients

3 ripe but firm peaches, halved and stoned 250g Halloumi cheese 2 tbsp olive oil 3 red chicory, root intact, quartered lengthwise 1 bunch spring onions, trimmed, cut into 2cm lengths For the dressing 1 red chili, deseeded, finely chopped ½ large bunch fresh coriander, leaves and stalks roughly chopped 5 tbsp white wine vinegar 3 tbsp clear honey

Directions

Make the dressing by mixing everything together in a small bowl. Cover and set aside.

Cut each peach half into wedges. Cut Halloumi into 1cm thick slices. Heat half the oil in a large frying pan. Fry the cheese for 3-4 minutes on each side or until golden brown and almost crusty. Remove from the pan and keep warm. Add the chicory and onions to the hot pan, stir-fry until slightly wilted and colored. Transfer onto an absorbent kitchen towel. Heat the remaining oil. Add the peach wedges and fry for a minute or two, until softened, lightly colored but still retaining their shape. Combine all the ingredients together then pour on the dressing. Spoon onto individual plates.

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Posted by Jovina Coughlin in Desserts, Fish, Fruit, Herbs, Malta & Cyprus, Mediterranean Countries, peaches, Rabbit, Rice, Vegetables Tags: Mediterranean cooking, Mediterranean Island Countries

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samirgianni · 7 years ago

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Seasonal Ontario Food's Top Ten - Appetizers an Hors d'ouvres, Soups & Salads

Ten years of blogging! There's been a whole lot of food under the bridge in that time. I thought I'd try to narrow down some of my favourites, and some of the most popular recipes from Seasonal Ontario Food. So, some LISTS, every day for the rest of the week. I'll start at the beginning with Appetizers and Hors d'oeuvres, Soups, and Salads. These are in order of publication, no other order intended or implied, although I am going to put in my most popular post of each category. AND HEY! I want to know - what ones are YOUR favourites? Top Ten Appetizers and Hors d'oeuvres: Yes, I like dips and it shows. Still I think there is a reasonable variety here. Vietnamese Spring Rolls with Peanut Dipping Sauce - colourful, flavourful, flexible, simple... what's not to like? Louise's Emergency Salsa Dip - sometimes the best things come from thinking on your feet. Sunflower Vegetable Paté - best tasting beige lump, bar none. Baked Scotch Eggs - much easier to make especially when it's time to clean up than deep-fried; this is my most-viewed appetizer recipe. Seedy Red Fife Crackers - lots of dips here; need something to scoop them up. These are good! Even without the dips. Tzatziki Stuffed Cucumbers - a simple and modest but delicious treat for warm summer days. Fried Halloumi Cheese on Polenta Cakes with Tomato Sauce - I can get a little fancy, when the occasion warrants it, but these are still quite straightforward. Cheesy Zucchini Bake - an old-fashioned family recipe but one that's guaranteed to please. Oh well, guaranteed. You know. I hear not everyone loves cheese. Well, they just aren't family then.

Cherry Tomato & Shallot Bruschetta - roasty stuff, on toast; always a winner. Roasted Red Pepper & Cheddar Dip - O dips! How I love you. And this one is a classic. Top Ten Soups This one was hard. Very, very hard. I don't know if I'm particularly good at making soup (she said modestly) or if soup is just sooo good, or both. (Both.) All I can say is that narrowing it down to just 10 was quite the job. There's at least another 10 that should be on this list. Chicken Barley Soup - simple and classic; can't be beat.

Baked Bean Style Bean Soup - a real rib-sticker for cold winter days. And yes, Navy beans and split peas. Smoked Trout & Rutabaga Chowder - under-rated ingredients produce an unusual but special chowder. Kitchen Sink Soup - a vegetarian legume soup for the masses, in more ways than one. A perennial winter favourite. Cream of Rutabaga Soup - yes I said CREAM OF RUTABAGA. It's DEElicious. Deal with it. Vegetarian Sauerkraut Soup - my most viewed soup recipe. Not sure it would have made my best-of list otherwise, but it is a fine and easy little soup, so maybe. Dad's Bean Soup - I think he picked this one up when he was in the army. He did pick up his basic cooking skills there. And while this is very plain and simple, it hits the damn-this-is-good bean soup spot very nicely, without being too heavy. Leek & Brussels Sprouts Soup - with bacon; what could go wrong? Nothing, that's what. Milky Vegetable Chowder - another simple yet surprisingly satisfying light soup. Sopa de Ajo - much better than the photo suggests. Yes it is a bit gloppy, but it's glorious glop. Curried Roasted Parsnip & Apple Soup - this one might be my personal all-time favourite. Yes, it's rather good. Use my Madras Curry recipe for the curry powder nowadays. Stracciatella with Sorrel, Spinach, & Shallot Greens - Italian, with a local twist. My food doesn't always look it, but I am so inspired by the Italian approach to food. Minestrone di Piselli - One of the simplest soups on this list, but it sticks in my memory as really special. Super fresh peas and good soup stock can do that. And I can count just fine, thank you. Top Ten Salads Just as hard as the soups to narrow down, really. I love salads, and as my selection shows, I particularly love salads with cheese, fresh or dried fruit, and/or nuts and seeds. Also, cheese.

Spinach, Strawberry & Buttered Almond Salad - make it now! Or at least, within a few weeks. A classic for very good reasons. Sautéing the almonds takes it out of the ordinary, as do perfect Ontario strawberries. Lentil, Roasted Onion & Spinach Salad - a robust and hearty meal salad, although it would play second fiddle to the right main dish quite well. A bit time consuming, but easy and worth the effort. Bacon, Lettuce & Tomato Pasta Salad - I guess if pushed I have to pick this one over Bacon, Lettuce & Tomato Salad, but it sure is a tough choice. They're both awfully good! Root Slaw - my stats show 29 people have viewed this recipe at time of posting, which is pathetic. It's a delightful winter salad and deserves much better. Check it out! Fruit & Carrot Salad - is it fruit salad, or is it carrot salad? I guess it's fruit and carrot salad and it hits the spot in late winter; so sweet and juicy but grounded by the carrots. Leeks Vinaigrette - or, do I mean Zucchini Vinaigrette? So hard to choose, so very very hard. Japanese Carrot Dressing - very nice but again, if it wasn't my most-viewed salad I don't believe it would be on this list. Blue Cheese Salad Dressing - the ultimate. Yup; the ultimate. The secret is - not in the blue cheese. Chick Pea, Egg & Belgian Endive Salad - a modest little group of ingredients that just go together so, so well. Cabbage, Carrot, Sprout & Apple Salad - simple, simple, simple; I hardly thought it was a recipe but it's just awfully good. Red Cabbage & Parsley Slaw - I forgot to mention the raw parsnip, which makes it. Seriously. I made this then spent all year waiting so I could make it again. Taco Salad - ho hum, a cliche. But, I have to admit, a really delicious one. That's a zingy, singy salad dressing if I do say so myself. Cold Zucchini Stuffed with Cheese & Seeds - how to eat stuffed zucchini in the heat of summer, which is when you are going to have zucchini, after all. from Seasonal Ontario Food http://seasonalontariofood.blogspot.com/2017/06/seasonal-ontario-foods-top-ten.html

#Seasonal Ontario Food

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