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MediterrAsian Kitchen Blog Thu, 25 May 2017 07:37:42 GMT  

Basil and almond pesto pasta with broccoli, peas and zucchini
We use pesto to flavor everything from pizzas to brushcetta to soups. But more often than not we serve it the authentic way — tossed with pasta. Usually we make traditional Genoese pesto which combines fresh basil with pine nuts, garlic, Parmesan and extra virgin olive oil. But we also like to mix things up […]

Basil almond pesto pasta

We use pesto to flavor everything from pizzas to brushcetta to soups. But more often than not we serve it the authentic way — tossed with pasta. Usually we make traditional Genoese pesto which combines fresh basil with pine nuts, garlic, Parmesan and extra virgin olive oil. But we also like to mix things up occasionally and use different herbs or nuts such as in our Parsley and pumpkin seed pesto or Sun-dried tomato and walnut pesto.

The pesto in this pasta dish is very similar to traditional pesto but instead of pine nuts we use toasted almonds, which add their own unique flavor and creamy texture. We find this pesto sauce tastes particularly good with broccoli, green peas and zucchini. And to make things extra easy, the vegetables are cooked in the same pot with the pasta!

Here’s the recipe.

Mediterranean tuna and white bean salad
We love beans and add them to all sorts of dishes like soups stews, pastas, risottos, and salads like this one. In this salad we toss white beans and tuna — a classic Italian combination — with all the ingredients that you’d normally find in a traditional Greek salad, including cucumber, tomatoes, green pepper, red onion […]

Mediterranean tuna and white bean salad

We love beans and add them to all sorts of dishes like soups stews, pastas, risottos, and salads like this one. In this salad we toss white beans and tuna — a classic Italian combination — with all the ingredients that you’d normally find in a traditional Greek salad, including cucumber, tomatoes, green pepper, red onion and kalamata olives. The dressing, too, is redolent of a Greek salad with olive oil, garlic, lemon and oregano. The end result is a delicious, rustic salad with fresh flavors and wonderful textures that encapsulates the essence of Mediterranean cuisine.

You can use any kind of white bean in this salad including cannellini or navy beans. We mostly use canned beans for convenience, but once in a while we’ll boil up a batch of dried beans, divide them into portions, and freeze. They’re ready to be defrosted overnight in the fridge, or microwaved for a couple of minutes.

Here’s the recipe.

White beans appear in all manner of culinary creations from around the Mediterranean. Here’s a selection of our recipes that feature white beans for you to try:


http://feeds.feedburner.com/Bigovencom-RecipeRaves Thu, 25 May 2017 07:37:42 GMT  


About Low Fat Cooking Mon, 27 Mar 2017 10:25:05 GMT  

Pork Medallions with Blackberries
Pork Medallions with BlackberriesThe nice thing about pork tenderloin is that it's quick and easy to cook, even more so if you slice the tenderloin into medallions. About as lean as a skinless chicken breast, pork, while technically a red meat, makes a good alternative to chicken if you're looking to eat some lean protein. It has a rich flavor, so a smallish quantity can be very satisfying. These Pork Medallions with Blackberries make an elegant dish you can serve on a regular weeknight.

Pork with Blackberries Photo © Fiona Haynes, licnesed to About.com

Pork Medallions with Blackberries originally appeared on About.com Low Fat Cooking on Saturday, May 31st, 2014 at 12:36:59.

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Seeing Red
I love to eat fresh strawberries right out of the container, but I also enjoy a number of recipes that include these wonderful red berries. In some recipes, it's fine to use frozen strawberries, as they are frozen shortly after picking. If you can, though, enjoy fresh strawberries only when they're in season, when their flavor and texture are at their absolute best. So if you have a hankering for, say, a fresh strawberry sorbet or some delicious freezer jam, try some of these yummy low-fat strawberry recipes.

Balsamic Strawberries © Fiona Haynes, licensed to About.com

Seeing Red originally appeared on About.com Low Fat Cooking on Wednesday, May 28th, 2014 at 00:34:10.

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The Best Berry Recipes
Nectarine and Berry Salad

I know I ought to delve into all the healthful reasons why we should be eating berries -- chiefly, how they contain disease-fighting antioxidants that can help reduce the risk of cancer and other diseases. And this is important stuff to know. But quite honestly, I love eating berries regardless of their healthful properties. Sweet, in-season berries are quite simply nature's candy. Enjoy them fresh and raw from the farmers market or incorporate them into all manner of recipes from fruit salads to muffins to frozen treats. Here are some of my favorite berry recipes, including the one for this gorgeous nectariine and berry fruit salad.

The Best Berry Recipes originally appeared on About.com Low Fat Cooking on Wednesday, May 28th, 2014 at 00:08:34.

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