weekends the mediterranean way |
Invented by the British in the late 1800s, brunch is cherished in the United States as a way to sleep in on weekends but still devour a satisfying combo of breakfast foods -- typically at a restaurant with a few friends or family.
In the Mediterranean, locals don’t really travel to restaurants to brunch the way Americans do -- instead, they gather with extended family and friends for a huge, lingering home-cooked feast full of conversation, laughter and fellowship that can last for hours.
Food choices are much the same as in other meals but made in larger portions to share. Take meze, for example.
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In Greece, the typical small plates are gathered together into the ultimate party platter, decorated with dips like hummus or baba ganoush, roasted eggplant and other veggies, fresh fruit, yogurt, figs, dates, cheeses, and warm slices of pita sprinkled with olive oil and za’atar.
Veggie casseroles, such as this Italian vegetable custard made with winter squash and tomatoes, are another Mediterranean brunch option.
Gemistra, which means “stuffed” in Greek, are typically bell peppers, mushrooms or tomatoes filled with whole grains, feta and herbs, but you can stuff all sorts of veggies. Don’t forget grape leaves -- a Mediterranean favorite!
Egg dishes such as shakshuka, which means "mixture" or “shaken” in its home country of Tunisia, are another choice. A traditional version uses tomatoes, red peppers, onions, garlic and spices as the base with eggs poached on top, but variations abound.
Try this lovely spinach adaptation created just for CNN by registered dietitian nutritionist Rahaf Al Bochi. This flavorful dish is scaled to serve a group of six and can be served with crusty bread or pitas.
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Omelets, such as this Greek version with artichokes, Kalamata olives, sun-dried tomatoes and pine nuts, are popular, but for a crowd the Italian open-faced omelet called a frittata might be best. Designed to be filled with nearly any meat, cheese, veggie or pasta you have on hand, frittatas can be served in slices at room temperature, making it a perfect brunch choice.
Start with this vegetable version, then try potato, leek and Swiss chard, and kale and artichoke with Asiago. Use up extra lentils in this Greek version, then get adventurous and try -- ravioli!
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We invite you to make Al Bochi’s original shakshuka recipe (or any other in this newsletter). Send us a photo and a review at eatbetter@cnn.com or share with #plateitpostit. You might be featured in an upcoming story! Bon appétit! |
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By now your shopping cart should be filled with a weekly blend of colorful fruits and vegetables. But how do you properly store your produce to keep them fresh? Using vented plastic bags for some veggies and brown paper bags for others is just one of many tips.
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Why not grow your own herbs? You can do it year-round with one of the many indoor plant gardens on the market. Our partners at CNN Underscored, a product reviews and recommendations guide owned by CNN, likes this one by Click and Grow.
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Ras el hanout, or “top of the shop” is a peppery yet sweet Moroccan spice blend that traditionally used 20 to 40 of the best spices a merchant would sell. Each merchant had his own version, which in prior centuries was said to include highly poisonous Atropa belladona (deadly nightshade) berries and the toxic aphrodisiac Spanish fly. (Oh my.) |
Today, you’ll often find mixes made from allspice, cardamom, chile peppers, cinnamon, clove, coriander seed, cumin, fenugreek, ginger, nutmeg, mace, peppercorn, sweet and hot paprika, and turmeric. |
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The Tunisian egg dish shakshuka is known as “eggs in purgatory” in Italy, possibly due to the spicy kick of crushed red pepper flakes. However, legend says the eggs are “souls” suspended between heaven and hell in the “purgatory” of tomato sauce. |
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Here’s a new healthy challenge for you: Replace your use of salt in every meal this week with any of the many flavorful Mediterranean spices. Choose from common pantry spices such as basil, bay leaves, cilantro, mint, parsley, oregano, paprika, allspice, cumin and coriander, or one of the spice blends such as za’atar or ras el hanout.
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