Becky Johnson's recipes from the Heart of the Mediterranean

Oct 8, 2018

Tzatziki

1      lb. plain Greek yogurt
2     cloves garlic, minced
1      cucumber, peeled and chopped
2      tsp. olive oil
1      Tbsp. wine vinegar
        salt and pepper, to taste
        minced herbs of choice (mint), optional

Combine all ingredients.  Refrigerate to allow flavors to mingle.  Serve with fresh vegetable dippers, pita bread, or as an accompaniment to grilled meat or fish.

Hummus

1      (15 oz.) can chickpeas (garbanzo beans), drained and liquid reserved                                                              1/4  c. sesame tahini
1      lemon, juiced
2 1/2  Tbsp. olive oil
2 1/2  Tbsp. reserved chickpea liquid
3      cloves garlic, minced                                                                                                                                                1/2     tsp. salt
        freshly ground pepper

Combine all ingredients in food processor. Process until it's a thick consistency, adding more reserved chickpea liquid as needed.  Serve as a dip, spread, or meal accompaniment.

Nut-Crusted Fish Filets

4      fish filets
1 1/2 cups nut meal (almond, walnut, or pecan)
       seasoned salt

Rinse fish filets and pat dry. Sprinkle with seasoned salt. Coat fish with nut meal on both sides. Bake at 425 degrees for 15 minutes, or until it flakes with a fork.   Serve with blood orange reduction.

Blood Orange Reduction

1 1/2 cups fresh blood orange juice
1/2    cup sugar
1 1/2 tsp. minced garlic
1       Tbsp. minced fresh ginger
1/4 - 1/2 tsp. hot chili flakes

Combine all ingredients in a skillet. Cook over medium-high heat until reduced to about 1 cup, approximately 10 minutes. Serve warm over meat or cold as a salad dressing.

Becky sets out a buffet based on recipes from the Heart of the Mediterranean.