Mediterranean Style Onions Recipes

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Steps:

• In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
• Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
• In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
• Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
• Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
• Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

MEDITERRANEAN-STYLE OKRA RECIPE

Steps:

• Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
• Add the okra and sautee for 5 to 7 minutes over medium-high heat.
• Season with kosher salt, black pepper and spices. Toss to coat.
• Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
• Remove from heat and serve over rice or with warm pita bread.

MEDITERRANEAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F.
• Use a non-stick spray to coat the inside of a 9 by 13-inch large baking dish. Set aside.
• In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
• Saute the sliced onions for about 3-5 minutes or until slightly softened.
• Add the red bell peppers, saute another 3-5 minutes or until slightly softened.
• Add the garlic and saute briefly for about 1 minute.
• Place these sauteed vegetables in the baking dish.
• Arrange the sliced eggplant, zucchini, summer squash and tomatoes in alternating layers in the baking dish.
• Add the oregano, salt and pepper.
• Drizzle the top with the remaining olive oil.
• Place in the oven, uncovered, for 40-45 minutes or until the vegetables are golden brown in color.

THE BEST MEDITERRANEAN SALAD RECIPE

Steps:

• In a large bowl, place cucumbers, tomatoes, red onion, olives, artichoke hearts and parsley.
• Using two spoons, lightly mix the vegetables and put the bowl in the refrigerator.
• Make the Mediterranean salad dressing by mixing olive oil, lemon, sumac, garlic, salt and pepper in a mason jar or a small bowl.
• Pour the dressing over salad and mix well.
• Serve immediately.

MEDITERRANEAN-STYLE ONIONS

Steps:

• In a saucepan, put onions in 1-in of water. Add vinegar, tomato paste, olive oil, bay leaf, thyme, salt, black pepper, sugar and raisins.
• Cover. Cook over low heat about 15 minute until onions are barely tender. Do not overcook. Transfer to shallow dish.
• Pour sauce over onions, Cool and sprinkle with parsley. Chill at least 1 hour.

MEDITERRANEAN-STYLE GREEN BEANS

Steps:

• Trim both ends of green beans by cutting them ¼- ½ inches. Rinse under running water, drain, and set aside.
• Finely chop 2 of the onions. Peel the other one and leave it as a whole.
• Heat the oil in a large Dutch oven (or any heavy bottom pan) in medium heat.
• Add in the onion, and stirring occasionally, cook until translucent, 5-6 minutes.
• Stir in the paste, diced tomatoes, salt, black pepper, sugar, and water.
• Add in the green beans. Give it a gentle stir making sure everything is homogenously distributed in the pan.
• Place the reserved one onion on the top and put the lid on. Let it come to a boil and turn down to heat to medium-low and cook until the beans are tender, 35-45 minutes. Make sure to give it a gentle stir a couple of times during the cooking process.
• To make the yogurt sauce: Whisk everything in a bowl, taste for seasoning, and add if necessary.
• To serve: Place the green beans on a plate and top it off with yogurt sauce and some fresh dill.

MEDITERRANEAN ONION DIP

Steps:

• In a food processor, combine the garlic, red pepper, onion soup mix, feta cheese, cream cheese, sour cream and olives. Process until smooth and well blended. Transfer to a bowl, and refrigerate for 30 minutes to blend flavors before serving.