Search Results

Basic Vegetable Stock

Stock is the base of many dishes in the kitchen. This Basic Vegetable Stock, shared with us by our friend Chef Ellen Clevenger-Firley, can be used in any recipe calling for stock. Make in advance and store in your fridge (up to 1 week) or freezer (up to 6 months) to have on hand when… Read more »

Oven Roasted Butternut Squash

Savory and delicious! This recipe for Oven Roasted Butternut Squash, shared with us by our friend Chef Ellen Clevenger-Firley, will delight your taste buds. A wonderfully versatile dish, serve alongside your favorite whole grain or add as an ingredient in another recipe.    Serves 6 Serving Size: 1 cup Prep Time: 15  minutes Cook Time:… Read more »

Winter Citrus Salad

A fabulous salad for citrus lovers! The Winter Citrus Salad, shared by our friend Chef Ellen Clevenger-Firley, is a wonderful way to enjoy fresh citrus any time of the year, including during its peak season – winter. Use this recipe year round to bring the bright, sweet flavors of citrus to your plate.  Serves 4… Read more »

Honey Roasted Chickpeas

Enjoy these sweet and savory chickpeas as a snack or use as a topping on a soup or salad (such as our Winter Citrus Salad). Sure to bring a burst of sweetness, this flavorful recipe was shared with us by Chef Ellen Clevenger-Firley. Serves 4 Serving Size: 1/2 cup (122 grams) Prep Time: 5 minutes… Read more »

Caponata

Packed with veggies, Caponata has a wonderfully delicious sweet and sour taste. Serve on slices of Olive Oil Toast for a wonderful appetizer or use as a sauce on your favorite whole grain or pasta. Serves 8 Serving Size: 1/8 recipe (6 ounces) Prep Time: 50 minutes Cook Time: 1 hour 20 minutes Total Time:… Read more »

Med Morning Muesli

Muesli by any other name is cold oatmeal – and it rocks! Whenever I travel to Europe, especially when on a cruise, one of the things I look forward to is the Muesli. When we see Muesli in the stores in the US it is a cold, ready-to-eat cereal like granola. While this is technically… Read more »

Avocado Tomato Salad

I love a non-recipe recipe. A recipe that really is just a very simple prep technique with a few ingredients. No need to measure. I recently had a breakfast for our department and wanted to serve one vegetable dish. Not an easy feat for a Westerners that usually don’t eat vegetables at breakfast. We had… Read more »

Red Lentil Soup with Lemon

This delightfully simple lentil soup is light and spicy with a bold red color. Best of all it is ready to enjoy in about an hour, with very little hands-on time. The lemon adds a delicious balance to the hearty cumin. Add parsley (dried or fresh) right before you serve for a pop of extra… Read more »

Seared Salmon

Cooking fish at home may seem like a daunting task. But in truth, cooking with seafood can be a quick and enjoyable way to break the monotony of weeknight dinners. Searing is an easy and delicious way to cook fresh or frozen fish filets. Follow this simple recipe to cook salmon or another one of… Read more »

Quinoa Strawberry Salad

Quinoa is a popular whole grain thanks to its quick cooking time, high protein content, and nutty taste. The quinoa really soaks up the dressing in this recipe. Wait to dress the salad until right before serving. You will use about a bag of salad greens total. You can use all spinach, all arugula, or… Read more »

Ginger Bok Choy

Bok Choy is a wonderful vegetable that is in the cabbage family but is much milder than most cabbage. You can find bok choy in most grocery stores. Baby bok choy is becoming more popular and may also be available. The ginger, soy and chili give it a wonderful Asian flair. Sambal or Siracha are… Read more »

Med House Salad

I am semi obsessed with this dressing. It is really good on so many salads. This one, is the very best. Give it a try. The oregano in the dressing will bring back memories of traditional Greek salads. Serves 6 small or 4 large servingsServing Size: 1/6 or 1/4 of recipePrep Time: 15 minutesTotal Time:… Read more »

Wild Mushroom and Barley Risotto

Barley is a great grain with lots of nutty flavor and a nice bite. We often see barley in soup, but it can be used for many dishes. This risotto takes advantage of this grain’s great taste and creamy texture when cooked using this method. Risotto is often thought of as a dish made with… Read more »

Shrimp and Cauliflower Grits

This recipe is a Med Way version of a Southern classic that is sure to please. Using cauliflower in place of half of the grits adds vegetables and a lightness to the dish. The addition of mushrooms and onions to the grit mixture adds even more vegetables. You cannot miss with North Carolina shrimp. Topped… Read more »

Roasted Vegetable Tacos

I am always looking for interesting taco fillings. I experimented recently with roasted vegetables. The key is to cut the vegetables small (1/4-inch cubes) and roast them well with taco seasoning. I don’t like to use pre-made taco seasoning because of the high salt. It is super easy to make your own using this recipe.… Read more »

Leave a Reply

Your email address will not be published. Required fields are marked *