Mediterranean Recipes

Recipe courtesy Ellie Krieger on the Food Network.
For the crust:
* Cooking spray
* 3/4 cup rolled oats
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 tablespoons cold, unsalted butter, cut into small pieces
* 3 tablespoons cold, lowfat buttermilk

For the filling:
* 4 teaspoons olive oil
* 1 large onion, sliced thinly into half moons
* 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon dry mustard
* 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
* 4 large eggs
* 1/2 cup evaporated fat-free milk (not condensed milk)
* 2/3 cup grated Gruyere cheese

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.

To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.

Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.

To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs and evaporated milk.
Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

1/4 c. Kreta Reserve Extra Virgin Olive Oil
2 gold or green zucchini, or yellow squash, halved lengthwise, sliced into thin rounds
4 whole cloves garlic, smashed with the side of a knife and peeled
Sea salt and freshly pepper
1 pound fresh pasta, cooked al dente in salted water
1/2 - 1 c. grated Methuselah or Legacy Cheese (or chevre would be good too)
1 T. fresh herbs, chopped
Heat the oil in a wide bottomed skillet until hot. Add the garlic and swirl carefully. As
soon as the galric begins to brown, add the squash and let it begin to brown before
turning it. Salt and pepper to taste. Let if begin to caramelize and brown before
adding it to the cooked pasta, along with the oil from the pan. Toss to coat, add
grated cheese and toss again. Sprinkle with fresh herbs and toss once more before
serving.
Add toasted pinenuts or pecans along with the cheese, if desired. Mushrooms are a
great addition with the squash as well.

The simplest preparations are often the
best. Peel, slice and roast or boil the
beets until tender. Toss with balsamic
vinaigrette and chill for an hour or
overnight (or until dinner is ready).
Serve over lettuce or greens or just on
the plate with cherve crumbles and a
sprinkle of herbs over the top.

¾ cup extra virgin olive oil
½ cup (1-inch) slices fresh chives
½ tsp. salt
Pulse ingredients in a blender 6 times or until chives are very finely minced.
This material was prepared by Fair Shares Member and Registered Dietitian Amy Knoblock-Hahn

(serves 6)
1 medium butternut squash, halved and seeds removed
1.5 - 2 qt. homemade chicken broth or veggie stock
4 large beets
1/2 tsp. salt
1 tsp pepper
1 t minced onion
2 tsp. garlic
3 oz. chocolate
Directions:
- Pre heat oven to 400F. Place beets and squash halves on an oiled baking sheet. Roast until soft (about 40
minutes to an hour).
- Sautee garlic and onions in a little olive oil until soft. Add broth, salt and pepper and heat through while the
veggies roast.
- Test the squash and beets for tenderness (they should be very soft). Use a hand blender and puree squash with
half the broth until smooth.
- Peel beets and puree with second half of broth.
- Melt the chocolate in the microwave.
- Pour both soups into one bowl. Add a dime-size amount of melted chocolate to the soup.
- This soup is also great served as an hors d'oeuvre at a cocktail party. For a unique presentation, simply fill
espresso cups with a “shot” of soup and pass them around on a tray.
- To save leftover soup, try freezing it in ice cube trays. Then if you want a cup of soup later, you can pop a few
soup cubes into a mug and place it in the microwave for a few minutes.
- Other serving suggestions for toppings: dollop of sour cream, drizzle of Kreta Olive Oil, sprinkle of chives,
crispy fried onions, bacon or chorizo bits.