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UA-52142469-1
THE FOODIE KITCHEN
RECIPES & COOKBOOKS
MEDITERRANEAN RECIPES
Hamachi Ceviche with Grilled Avocado, Cucumber, Ginger & Jalapeño Vinaigrette
Recipe 1: Hamachi Ceviche with Grilled Avocado, Cucumber, Ginger & Jalapeño Vinaigrette
Prep Time: 20 minutes
Cook Time 10 minutes (for grilling avocado)
Serves: 4
A Zesty Delight from the Mediterranean Hamachi Ceviche combines delicate yellowtail with citrus, smoky avocado, and a punchy ginger-jalapeño vinaigrette. A vibrant, heart-healthy appetizer that brings the sunshine of the Mediterranean to your table.
Ingredients:
* 8 oz sashimi-grade hamachi (yellowtail), diced
* 1 avocado, halved and pitted
* ½ cucumber, diced
* 1 small shallot, minced
* 1 jalapeño, minced (remove seeds for less heat)
* 2 Tbsp olive oil
* 2 Tbsp rice vinegar
* 1 Tbsp honey
* 1 tsp grated fresh ginger
* Juice of 1 lime
* Salt & pepper, to taste
Instructions:
1. Grill the avocado (cut side down) on high for 1–2 min until charred. Cool, slice, and set aside.
2. In a bowl, whisk together olive oil, rice vinegar, honey, ginger, jalapeño, lime juice, salt, and pepper.
3. Gently toss hamachi, cucumber, and shallot in half the vinaigrette.
4. Arrange ceviche and grilled avocado on a platter. Drizzle with remaining vinaigrette.
5. Serve immediately with tortilla chips or crusty bread.
Chef’s Tip: Swap Hamachi for fresh salmon, or go vegan with hearts of palm for a fun twist!
Prep Time: 20 minutes
Cook Time 10 minutes (for grilling avocado)
Serves: 4
A Zesty Delight from the Mediterranean Hamachi Ceviche combines delicate yellowtail with citrus, smoky avocado, and a punchy ginger-jalapeño vinaigrette. A vibrant, heart-healthy appetizer that brings the sunshine of the Mediterranean to your table.
Ingredients:
* 8 oz sashimi-grade hamachi (yellowtail), diced
* 1 avocado, halved and pitted
* ½ cucumber, diced
* 1 small shallot, minced
* 1 jalapeño, minced (remove seeds for less heat)
* 2 Tbsp olive oil
* 2 Tbsp rice vinegar
* 1 Tbsp honey
* 1 tsp grated fresh ginger
* Juice of 1 lime
* Salt & pepper, to taste
Instructions:
1. Grill the avocado (cut side down) on high for 1–2 min until charred. Cool, slice, and set aside.
2. In a bowl, whisk together olive oil, rice vinegar, honey, ginger, jalapeño, lime juice, salt, and pepper.
3. Gently toss hamachi, cucumber, and shallot in half the vinaigrette.
4. Arrange ceviche and grilled avocado on a platter. Drizzle with remaining vinaigrette.
5. Serve immediately with tortilla chips or crusty bread.
Chef’s Tip: Swap Hamachi for fresh salmon, or go vegan with hearts of palm for a fun twist!
Moroccan Tagine
Moroccan Tagine – A Timeless Feast of Flavors
Prep Time: 20 minutes
Cook Time: 2 hours (low and slow)
Serves: 6
The Soul of Moroccan Cuisine
Tagine transforms simple ingredients into a symphony of flavors. Slow-cooked lamb or chicken, veggies, and dried fruits simmer in aromatic spices for the ultimate Mediterranean comfort food.
Ingredients:
2 Tbsp olive oil
2 medium onions, thinly sliced
3 garlic cloves, minced
2 lbs lamb shoulder or chicken thighs
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp turmeric
1 tsp ground ginger
½ tsp paprika
½ tsp cayenne pepper (optional)
1 cup chicken or vegetable stock
1 cup canned diced tomatoes
1 cup dried apricots, halved
½ cup raisins or golden sultanas
½ cup almonds, toasted
2 medium carrots, sliced
1 medium zucchini, chopped
1 cup cooked chickpeas
Salt & pepper, to taste
Fresh cilantro and parsley, chopped (to serve)
Lemon wedges (to serve)
Instructions:
In a large tagine pot or Dutch oven, heat olive oil. Sauté onions until soft, then add garlic.
Season meat with salt/pepper. Sear in the pot until browned.
Add all spices and stir well.
Pour in stock and tomatoes. Scrape up brown bits.
Add apricots, raisins, almonds, carrots, zucchini, chickpeas. Bring to simmer, cover, and cook on low for 2 hours.
Top with fresh herbs and lemon wedges.
Chef’s Tip:
Serve with fluffy couscous or warm flatbread to soak up every drop of sauce.
Prep Time: 20 minutes
Cook Time: 2 hours (low and slow)
Serves: 6
The Soul of Moroccan Cuisine
Tagine transforms simple ingredients into a symphony of flavors. Slow-cooked lamb or chicken, veggies, and dried fruits simmer in aromatic spices for the ultimate Mediterranean comfort food.
Ingredients:
2 Tbsp olive oil
2 medium onions, thinly sliced
3 garlic cloves, minced
2 lbs lamb shoulder or chicken thighs
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp turmeric
1 tsp ground ginger
½ tsp paprika
½ tsp cayenne pepper (optional)
1 cup chicken or vegetable stock
1 cup canned diced tomatoes
1 cup dried apricots, halved
½ cup raisins or golden sultanas
½ cup almonds, toasted
2 medium carrots, sliced
1 medium zucchini, chopped
1 cup cooked chickpeas
Salt & pepper, to taste
Fresh cilantro and parsley, chopped (to serve)
Lemon wedges (to serve)
Instructions:
In a large tagine pot or Dutch oven, heat olive oil. Sauté onions until soft, then add garlic.
Season meat with salt/pepper. Sear in the pot until browned.
Add all spices and stir well.
Pour in stock and tomatoes. Scrape up brown bits.
Add apricots, raisins, almonds, carrots, zucchini, chickpeas. Bring to simmer, cover, and cook on low for 2 hours.
Top with fresh herbs and lemon wedges.
Chef’s Tip:
Serve with fluffy couscous or warm flatbread to soak up every drop of sauce.
Eggplant, Lentils, and Peppers Cooked in Olive Oil – A Turkish Delight
Eggplant, Lentils, and Peppers Cooked in Olive Oil – A Turkish Delight
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4–6
A Wholesome, Hearty Mediterranean Classic
Earthy eggplant, hearty lentils, and sweet peppers stewed in olive oil—this plant-based Turkish dish is both comforting and nourishing.
Ingredients:
2 medium eggplants, peeled and diced
1 cup green or brown lentils, rinsed
2 red bell peppers, chopped
1 onion, chopped
2 cloves garlic, minced
¼ cup olive oil
1 tsp paprika
1 tsp cumin
Salt & pepper, to taste
2 Tbsp tomato paste
2 cups water or vegetable broth
1 Tbsp fresh parsley, chopped (optional)
1 Tbsp lemon juice (optional)
Instructions:
In a large pot, heat olive oil. Add onion, garlic, and cook until fragrant.
Add eggplant and peppers. Sauté 3–5 min.
Stir in lentils, paprika, cumin, tomato paste, salt, and pepper.
Add water/broth. Bring to a boil, then simmer 30–40 min until lentils are tender and mixture thickens.
Stir in parsley and lemon juice before serving.
Chef’s Tip:
Enjoy with warm bread or rice, and top with a dollop of yogurt for extra creaminess!
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4–6
A Wholesome, Hearty Mediterranean Classic
Earthy eggplant, hearty lentils, and sweet peppers stewed in olive oil—this plant-based Turkish dish is both comforting and nourishing.
Ingredients:
2 medium eggplants, peeled and diced
1 cup green or brown lentils, rinsed
2 red bell peppers, chopped
1 onion, chopped
2 cloves garlic, minced
¼ cup olive oil
1 tsp paprika
1 tsp cumin
Salt & pepper, to taste
2 Tbsp tomato paste
2 cups water or vegetable broth
1 Tbsp fresh parsley, chopped (optional)
1 Tbsp lemon juice (optional)
Instructions:
In a large pot, heat olive oil. Add onion, garlic, and cook until fragrant.
Add eggplant and peppers. Sauté 3–5 min.
Stir in lentils, paprika, cumin, tomato paste, salt, and pepper.
Add water/broth. Bring to a boil, then simmer 30–40 min until lentils are tender and mixture thickens.
Stir in parsley and lemon juice before serving.
Chef’s Tip:
Enjoy with warm bread or rice, and top with a dollop of yogurt for extra creaminess!
Greek Spanakopita (Spinach Pie)
Flaky, cheesy spinach pie—a classic from Greece.
Ingredients:
1 lb fresh spinach, chopped (or 10 oz frozen, thawed)
1 cup feta cheese, crumbled
½ cup ricotta cheese
2 green onions, sliced
2 eggs, lightly beaten
2 Tbsp fresh dill, chopped (or 1 tsp dried)
¼ tsp nutmeg
1 package phyllo dough, thawed
½ cup butter, melted
Salt & pepper
Instructions:
Squeeze spinach dry. In a bowl, combine spinach, cheeses, onions, eggs, dill, nutmeg, salt, and pepper.
Brush a baking dish with butter. Layer 6 sheets phyllo, brushing each with butter.
Spread filling, top with 6 more buttered phyllo sheets. Tuck in edges.
Score top into squares. Bake at 350°F (175°C) for 35–40 min, until golden.
Cool slightly, then cut to serve.
Chef’s Tip:
Keep phyllo covered with a damp towel while working to prevent drying.
Ingredients:
1 lb fresh spinach, chopped (or 10 oz frozen, thawed)
1 cup feta cheese, crumbled
½ cup ricotta cheese
2 green onions, sliced
2 eggs, lightly beaten
2 Tbsp fresh dill, chopped (or 1 tsp dried)
¼ tsp nutmeg
1 package phyllo dough, thawed
½ cup butter, melted
Salt & pepper
Instructions:
Squeeze spinach dry. In a bowl, combine spinach, cheeses, onions, eggs, dill, nutmeg, salt, and pepper.
Brush a baking dish with butter. Layer 6 sheets phyllo, brushing each with butter.
Spread filling, top with 6 more buttered phyllo sheets. Tuck in edges.
Score top into squares. Bake at 350°F (175°C) for 35–40 min, until golden.
Cool slightly, then cut to serve.
Chef’s Tip:
Keep phyllo covered with a damp towel while working to prevent drying.
Italian Caprese Salad
Fresh mozzarella, juicy tomatoes, basil, and olive oil—simple and elegant.
Ingredients:
3 ripe tomatoes, sliced
8 oz fresh mozzarella, sliced
1 bunch fresh basil leaves
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic glaze or reduction (optional)
Salt & pepper
Instructions:
Arrange tomato and mozzarella slices, alternating, on a platter.
Tuck basil leaves between slices.
Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper.
Serve immediately.
Chef’s Tip:
Use the freshest tomatoes and mozzarella you can find for the best flavor.
Ingredients:
3 ripe tomatoes, sliced
8 oz fresh mozzarella, sliced
1 bunch fresh basil leaves
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic glaze or reduction (optional)
Salt & pepper
Instructions:
Arrange tomato and mozzarella slices, alternating, on a platter.
Tuck basil leaves between slices.
Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper.
Serve immediately.
Chef’s Tip:
Use the freshest tomatoes and mozzarella you can find for the best flavor.
Spanish Gazpacho
A cool, refreshing soup packed with ripe summer vegetables.
Ingredients:
4 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 bell pepper, seeded and chopped
½ red onion, chopped
2 cloves garlic, minced
2 Tbsp red wine vinegar
3 Tbsp olive oil
1–2 cups cold water (as needed)
Salt & pepper
Chopped fresh herbs (parsley or basil), for garnish
Instructions:
Combine tomatoes, cucumber, bell pepper, onion, garlic, vinegar, and olive oil in a blender.
Blend until smooth, adding water to reach desired consistency.
Season with salt and pepper. Chill at least 1 hour.
Serve cold, garnished with herbs.
Chef’s Tip:
Top with diced veggies or a drizzle of extra olive oil for texture and richness.
Ingredients:
4 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 bell pepper, seeded and chopped
½ red onion, chopped
2 cloves garlic, minced
2 Tbsp red wine vinegar
3 Tbsp olive oil
1–2 cups cold water (as needed)
Salt & pepper
Chopped fresh herbs (parsley or basil), for garnish
Instructions:
Combine tomatoes, cucumber, bell pepper, onion, garlic, vinegar, and olive oil in a blender.
Blend until smooth, adding water to reach desired consistency.
Season with salt and pepper. Chill at least 1 hour.
Serve cold, garnished with herbs.
Chef’s Tip:
Top with diced veggies or a drizzle of extra olive oil for texture and richness.
Ready for seconds?
Dive into the complete Mediterranean Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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