“Eating together is the foundation of the cultural identity and continuity of communities throughout the Mediterranean basin. It is a moment of social exchange and communication, an affirmation and renewal of family, group or community identity.” –UNESCO, inscribing the…
Heat the oven to 350°F. Grease a round 9-inch cake pan, and cover with a circle of parchment paper, and grease the paper. Combine the flour, baking powder, baking soda, cardamom, cinnamon, and cloves in a bowl and blend with a whisk. Set aside. In a mixing bowl combine the eggs, olive oil,…
Add flour, salt, pepper, and water to a large bowl. Stir to combine and place in the refrigerator. Preheat oven to 450°F. Heat a 12-inch cast iron skillet in the oven for 30 minutes. Remove the skillet carefully. Add extra virgin olive oil. Stir chickpea flour mixture once more and add to hot…
Set oven to 400°F. While the oven preheats, cook the bulgur according to package instructions. In a large bowl, combine the cooked bulgur with the chickpeas, olives, spinach, halloumi, salt, pepper, and cumin. To prepare the peppers for stuffing, slice off the stemmed top, then use a paring knife…
Preheat oven to 350˚F. Place chopped bread onto a baking sheet and bake for 5-10 minutes, until lightly browned. Remove from oven and cool. Meanwhile, heat a skillet over medium heat. Add sausage and cook until browned all over. Remove from heat and cool. Combine tomatoes, oil, vinegar, garlic,…
Preheat oven to 425°F. Zest the lemon and then juice it. Reserve the zest and half of the juice for another recipe, such as the Orecchiette with Chickpeas and Greens. Lightly coat a baking sheet with olive oil, then place the salmon on the baking sheet skin side up (to coat the top with olive…
In addition to cooler weather, fall brings plenty of opportunities to celebrate eating seafood. October is National Seafood Month and National Pescatarian Month, both of which give a nod to enjoying more fish and shellfish for their deliciously comforting taste and bountiful health benefits.…
Secrets of a Well-Fed-Med Kitchen David Grotto, RD, LDN Dave’s first interest in nutrition started over twenty-five years ago when he worked in the natural foods industry, having owned and operated his own natural food store. He decided to become a registered dietitian. Today he is the…
Chicken Shawarma Prepare Marinade Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a large plastic zipper bag. In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt, and 1/4 tsp black pepper. Pour the spice marinade over the…
Homemade gifts are a wonderful expression of your friendship and care – and they have the added benefits of showing your creativity at an affordable price. There is always a lot of satisfaction seeing a friend’s face light up when you give them the perfect gift. But, when the gift is…
This blog originally appeared on Cuisinicity and is a guest post from Dr. Catherine Katz. She and her husband, Dr. David Katz, joined forces with Oldways for a week-long exploration of Sicily in April. Learn more about Oldways Culinaria Travel Tours What a magnificent trip this was! David and I…
Three years ago we had the pleasure of seeing Hugh Acheson in action, up close and personal, at our Oldways Supermarket Dietitian Symposium, when he conducted a food demo for our dietitian guests. This past October, while attending FNCE in Atlanta, we dined at his Empire State restaurant and…
