Mediterranean Diet Summer Meal Ideas | Quick Easy and Healthy Recipes | Meal Prep
Ciao and welcome to my channel where I share all things Mediterranean Lifestyle!
I am sharing 3 MEDITERRANEAN DIET SUMMERTIME MEAL IDEAS in this recipe video! The hope with this video was to give you 3 different ideas for variations on past recipes to create quick easy and perfectly balanced meals based on your preferences and diet needs! These recipes are incredibly flexible and can be made into many variations to fit your specific diet and preferences such as vegetarian, gluten-free, vegan, or whatever a well-balanced meal means to you. These recipes are designed for a sustainable healthy lifestyle. I want to help you by sharing some of my favorite Mediterranean recipes and meal prep hacks to keep you from wasting food, overeating, and spending too much time in the kitchen!
I hope you enjoy this video, please leave a comment below of anything you want to see, questions you'd like me to answer, etc. Thank you so much for watching and I hope you create a zestful week♡
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links
☼ Grilled Lemon Sumac Chicken and Potatoes
☼ Tomato Pesto Calamari Linguine
☼ Whipped Feta Za'atar Pizza with Harissa Tahini
tags
⋒ #MediterraneanDiet #MealPrep #SummerRecipes
timestamps
0:00 → intro
2:31 → Grilled Lemon Sumac Chicken and Potatoes
7:25 → Tomato Pesto Calamari Liguine
13:17 → Feta, Pistachio Za'atar and Harissa Tahini Pizza
Warm Kale and Squash Salad | Waitrose
Silvana Franco shows you how to make this quick and tasty salad using nutritious kale. See the full recipe here:
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Seeds, Biodiversity and the Ark of Taste
Paolo Arrigo of Franchi Seeds speaks to Shane Holland of Slow Food UK about why seeds matter, where our seeds come from, and how seeds are key to biodiversity
Summery Salmon Piccata w/ Veggie Orzo, Feta + Brown Butter Lemon Basil Vinaigrette!
Today, we’re making piccata! But of course, we’re not making traditional piccata, we’re flipping it on its head and making it with salmon instead of chicken, and we’re pairing with a summery/springy veg-forward orzo and my summery version of a lemon butter sauce, a brown butter lemon basil vinaigrette!
Special thanks to today’s sponsor, MOWI Salmon! This farm raised salmon is now available in select Target stores *and* on Amazon Fresh! Link below to grab some so you can make this deliciousness yourself, and of course, the recipe is below as well! ????
Find MOWI here:
Ingredients:
Salmon:
2-4 portions MOWI skinless Atlantic salmon fillets
Flour (2 tbsp per fillet)
Butter + EVOO for frying (½ tbsp of each per fillet)
Kosher salt
Orzo:
16 oz orzo
32 oz bone broth (I used chicken, you can use veg stock or water if you’d like!)
1 cup halved grape tomatoes
1 14 oz can quartered artichoke hearts, drained
1 cup asparagus, chopped into 1 inch pieces on the bias
2 cups fresh spinach
Kosher salt + freshly cracked black pepper to taste
Brown Butter Lemon Basil Vinaigrette:
6 tbsp butter
6 tbsp olive oil
3 lemons, zest and juice
1 cup packed fresh basil
1 tbsp dijon mustard
1 tsp honey
Kosher salt + freshly cracked black pepper to taste
To Serve:
Lemon zest
Crumbled feta
Fresh basil
Instructions:
1. Make your vinaigrette. Put all ingredients into a blender and puree till combined. Taste and adjust seasoning (salt) if needed.
2.In a medium pot, bring your stock to a boil, then add your orzo and cook till al dente. While you’re waiting on that, start cooking your veg.
3. In a large sauté pan over medium/medium-high heat, sauté your grape tomatoes (seasoned with salt) in butter and EVOO for a minute or two. Afterwards, add your drained artichokes and sauté until heated through.
4.While that’s cooking, start your asparagus. You’ll need to cover the raw asparagus up no more than halfway with water, cover, bring to a boil then reduce to a simmer until tender, but still a little crunchy. This will take only a minute or two, depending on the thickness of your asparagus. Once it’s done, drain and set aside.
5.Prep + cook your salmon. Season both sides of each fillet with salt, then dust with flour. Rub each side with the flour, then shake any excess off. Fry in a large sauté pan with butter + EVOO (1 tbsp of each per 2 fillets) until golden brown on both sides and cooked through. The safe temp for salmon is 145. Set aside to rest.
6.While the salmon rests, finish your orzo. Add cooked orzo to tomatoes and artichokes and stir to combine. Then add your steamed + drained asparagus, fresh spinach, and as much of your vinaigrette as you’d like. Start by adding ¼ of it and tasting, then add more, little by little, until it’s where you want it. Taste + check for seasoning!
7. Serve salmon fillets on top of a bed of your veggie orzo. From there, drizzle the tops of your salmon with more vinaigrette, and top off with more lemon zest, some crumbled feta, and fresh basil.
8.Enjoy!
Thanks so much for watching, guys! #MOWIisGoodness
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How to Make Spiced Parsnip Salad | Waitrose
Spiced parsnip salad is a quick and easy lunch or side dish for a Christmas meal - and it's completely vegan! Silvana Franco shows how to make this filling salad.
View the full recipe here:
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SATURDAY KITCHEN Stephen Terry CONFIT DUCK HASH
Stephen is chef-proprietor of The Hardwick, a country pub-restaurant in Abergavenny.
He spent two years studying catering at Barnfield College in Luton and then , at the age of 18, he left home to learn his craft at several of London's top restaurants, including Marco Pierre White's first restaurant Harvey's and Michel Roux's Le Gavroche.
He then worked with Nick Nairn in Scotland before returning to London to open Canteen with Marco Pierre White and actor Michael Caine. It was here that he was awarded his first Michelin star, at the age of 25.
After two years at The Canteen it was time for a sabbatical and France beckoned. He worked for six-months at the one star Michelin restaurant Les Roches near St Tropez and a further six months at the then two-star L'Arpège in Paris. When he was offered the opportunity to work as head chef at Oliver Peyton's new restaurant Coast, in London's Mayfair, he returned to London.
After a period of travelling, Stephen was approached to purchase the Walnut Tree Inn in Abergavenny from Franco and Ann Taruschio. He opened the Walnut Tree restaurant in 2001 and won a Michelin star the following year. He left the Walnut Tree for another stint in London and at a pub in Wiltshire, before opening The Hardwick, where his menu is based around Welsh seasonal produce.