Skewered Greek-Style Salad

Savoring the last few weeks of summer, I decided to bring the Mediterranean to Canada on a stick. Here we have a Greek-Style salad on a bamboo stick with a refreshing vinaigrette. Serve as an appetizer to highlight your main courses. This fancy presentation will have your diners in suspense as they await what comes next.

You may omit any of the suggested ingredients that make up the combination that I have presented and/or add your favorites and mix up the order of the presentation. Surely if you want to keep things simple, you don't have to include stuffed peppers with goat cheese, nor slow-roasted cherry tomatoes, but this gourmet sensation is worth a bit of extra effort. Slow roasting the cherry tomatoes adds an extra natural sweetness to this salad and any leftovers are perfect for snacking on and will add a special flourish to many dishes gracing your table.

The stuffed peppers might be the star of the show here or maybe the slow roasted tomatoes will receive the highest praise, but everything on this skewer comes together so well and compliments the other ingredients. The basil adds a cleansing touch to the palate making this a perfect light and refreshing appetizer. Vegetarians can make skewers as well as their meat loving friends.

Skewered Mediterranean Salad

Recipe by Lisa Turner Cuisine: Mediterranean Published on August 20, 2012 Mediterranean vegetables and Feta cheese served on bamboo skewers and dressed with a light herb and olive oil vinaigrette Print this recipe Ingredients: 24 cherry tomatoes olive oil for brushing 6 pickled peperoncini (Italian) peppers 2 to 3 oz (50 to 75 g) soft goat cheese 3 oz (75 g) Feta cheese, cut into 6 cubes 1/2 small red onion, cut into small squares 12 pitted Kalamata olives 12 leaves from jarred marinated artichokes 12 fresh basil leaves fresh oregano for garnish dried red pepper flakes for garnish Dressing: 2 teaspoons lemon olive oil (or 1 1/2 teaspoon olive oil + 1/2 teaspoon fresh lemon juice) 2 teaspoons white balsamic vinegar (or 1 teaspoon each balsamic and rice vinegar) 1 teaspoon fresh oregano, finely chopped 1 teaspoon fresh basil, finely choppped sea salt and fresh cracked black pepper to taste You will also need: 6 12-inch skewers or bamboo sticks Instructions: Begin by roasting half of the tomatoes. Preheat an oven to 250° and brush a baking sheet with olive oil. Cut 12 cherry tomatoes in half and arrange on teh baking sheet. Sprinkle more olive oil over of the tomatoes and season with a light sprinkle of salt and fresh cracked black pepper as well as some dried herbs if desired. Bake for at least two hours, turning the tomatoes over occasionally, until they are slightly browned, shriveled and dry but still tender with a little juiciness left. Remove from the oven and let cool. Meanwhile, gently seed the peppers and stuff with goat cheese. Cover and refrigerate until ready to use. Whisk together the ingredients for the vinaigrette. Begin assembling the skewers with a fresh cherry tomato. Follow with a cube of Feta, a piece of onion, olive, artichoke, slow-roasted tomato, onion, stuffed pepper, olive, slow-roasted tomato, artichoke, and another fresh cherry tomato before finishing with fresh basil leaves. Repeat for the remaining skewers. Arrange on a serving plate and sprinkle the dressing over the skewers. Garnish with oregano and red pepper flakes and the remaining basil leaves to cleanse the palate. Makes 6 appetizers

More little bites to be enjoyed from Lisa's Vegetarian Kitchen:
Goat Cheese Olive Balls
Thai Tempeh Patties with a Red Chili Dipping Sauce
Olive Cheese Balls
Stuffed Mushrooms with Goat Cheese

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Artichoke Tart with Polenta Crust and Fresh Rosemary

This tangy and zest artichoke tart was inspired by Maria Speck's wonderful book, Ancient Grains for Modern Meals. It is important to incorporate grains into your diet, especially if you are a vegetarian or vegan, and if you want to add some flare to your grains, this is surely a book you will want to consult. Gorgeous photos and so many helpful hints with a variety of recipes that will keep your tummy rolling in culinary ecstasy, this is one treasure that I quite happily happened upon. I highly recommend this book to my readers who appreciate grains as much as I do. Such a creative approach to grains, and you will learn that simple grains can be dressed up for a delightful addition to any meal. Many of her ideas I have bookmarked for sure.

The filling is simply divine, loaded with fresh herbs and other Mediterranean flavors. The addition of sun-dried tomatoes really adds an extra kick along with some hot chilies. Once again, I managed to impress my dinner guests. A bonus is that it really doesn't take long to prepare.

Artichoke Tart with Polenta Crust and Fresh Rosemary

Recipe by Lisa Turner Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Published on June 10, 2012 A tangy, zesty and flavorful artichoke, cheese and egg tart loaded with fresh herbs and baked in a Parmesan polenta crust Print this recipe Polenta crust: 1 1/2 cups vegetable stock 1 cup water 1 teaspoon sea salt 1 1/4 cup cornmeal 1/2 cup fresh grated Parmesan cheese 1 large egg, beaten fresh cracked black pepper to taste Tart: 1 cup Greek yogurt 2 large eggs, lightly beaten 3 fresh green chilies, seeded and minced 6 sun-dried tomatoes, soaked in hot water for 20 minutes, drained and chopped bunch of green onions, finely chopped 1/4 cup fresh parsley, finely chopped 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried) 1/2 teaspoon sea salt fresh cracked black pepper to taste 2 cans or jars of artichoke hearts (12 - 14 oz), drained and chopped 1/2 - 2/3 cup goat cheese, crumbled 2/3 cup fresh grated Parmesan cheese Instructions: Grease a 10-inch glass pie plate with butter or oil. Begin by making the polenta crust. Combine the stock and water in a heavy bottomed medium saucepan over medium heat. Add the salt and whisk in the cornmeal, slowly, and continue to whisk for another minute or so. Reduce the heat slightly, cover and simmer for 15 minutes, stirring often. Remove from heat and let stand, covered, for 10 minutes. Stir in the cheese, the beaten egg and black pepper. Have some water on hand and sprinkle as needed as you spread the polenta into the pie plate, using a rubber spatula to spread the crust evenly and up the sides of the pie plate. Meanwhile, prepare the filling. In a medium bowl, combine the yogurt, eggs, green chilies, sun-dried tomatoes, parsley, rosemary, dill, salt and pepper. Spread the mixture over the crust. Distribute the artichoke hearts evenly throughout the filling. Sprinkle with the goat cheese and Parmesan cheese. Bake in a 375° oven for 45 to 50 minutes or until the polenta has browned and the filling has set. Transfer to a wire rack and let stand at room temperature for 30 to 40 minutes. Cut into wedges and serve warm. Makes 6 to 8 servings

More dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Skillet Corn Bread
My Mom's Classic Butter Tarts
Caramelized Corsican Apple Tart

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Greek-Style Rice and Split Pea Pilaf with Artichokes

Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish. Both the rice and split peas can be cooked a day or more in advance, and should be cool before making the pilaf — use 1 cup dried rice and 2/3 cup dried green split peas to make the right amount of cooked ingredients.

Greek-Style Rice and Split Pea Pilaf with Artichokes

Recipe by Lisa Turner Cuisine: Greek Published on November 10, 2011 Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish Print this recipe Ingredients: 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced or crushed 1/2 green bell pepper, seeded and chopped 1 jalapeño, seeded and chopped (optional) 1 sprig fresh thyme (optional) 3 cups cold cooked rice (1 cup dried) juice of 2 lemons 2 cups cooked green split peas (2/3 cup dried) 14 oz (410 mL) can artichoke hearts packed in water or brine, drained and quartered 2 tablespoons fresh oregano, chopped (2 teaspoons dried) 1 cup grape tomatoes, halved 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste 1 cup Kalamata olives, pitted and halved 1 cup Feta cheese, crumbled Instructions: Heat a large skillet or wok over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Add the onions and garlic, and sauté for 1 minute. Add the green pepper and jalapeño and sprig of thyme if using, and continue to sauté for another minute. Pour in the rice and lemon juice. Stir to break up clumps of rice. Reduce the heat to medium-low, and stir in the green split peas, artichoke hearts and oregano. Continue cooking, stirring occasionally, for 10 minutes or until the pilaf is heated through. Stir in the grape tomatoes, salt and pepper, and let rest on the heat for 2 to 3 minutes more. Remove from heat and discard the thyme sprig. To serve, stir in the olives and ladle the pilaf onto a serving plate or individual plates, and garnish with Feta cheese. Serve warm. Makes 6 servings

Other ideas from Lisa's Vegetarian Kitchen you may enjoy:
Greek Macaroni and Cheese
Greek Tomato Rice
Quinoa Dolmadakia (Stuffed Grape Leaves)

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Making a healthy vegetarian entrée look like a gourmet dish isn't the result of elaborate and technical procedures. Rather, it's the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in color and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

This lovely meal, for example, is no less elegant and delicious for all its true simplicity and ease. Tender roasted golden orange butternut squash is mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad for a meal that is stunning for its visual appeal, wonderful taste and wholesome nourishment … all with no more than twenty minutes of preparation, apart from the roasting time, and only a little attention and care during the cooking.

As is so often the case when I cook with squash, this meal was inspired by the fact that I could no longer stand looking at the uncooked squash that I picked up on a whim a little while ago and that just sat forlornly in my pantry ever since. I adapted the recipe itself from one given by a self-described "Dog Shaman" from South Africa who otherwise advocates a vegan diet for dogs. I don't endorse canine veganism myself (and I know my cat would strongly disapprove of a feline equivalent), but I'm quite happy to try his human food.

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Recipe by Lisa Turner Published on March 7, 2011 Tender roasted golden orange butternut squash mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad Print this recipe Salad: 1 fennel bulb, cored, trimmed and sliced 1 large cup fresh Italian parsley leaves 1/4 cup olive oil juice of 1 lemon 1/4 teaspoon sea salt fresh ground black pepper to taste Squash and cannellini: 1/2 cup dried cannellini beans (1 1/2 cups cooked or 1 14 oz can) 1 butternut squash, halved, seeded and scored into bite-sized pieces olive oil leaves from 1 sprig of fresh rosemary, or 1/4 teaspoon dried leaves from 1 sprig of fresh thyme, or 1/4 teaspoon dried fresh ground black pepper Other ingredients: 5 or 6 large oil-marinated artichokes, coarsely chopped 1 cup cherry or grape tomatoes, halved 1/2 cup dry white wine small handful of torn fresh basil leaves, or 1/4 teaspoon dried 1/4 teaspoon dried oregano 1/2 teaspoon sea salt fresh ground black pepper olive oil fresh grated Parmesan cheese (optional) Instructions: Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside. Prepare the salad in advance to allow the lemon juice and olive oil to mellow the strong flavour of the fennel. Combine all the salad ingredients in a bowl and toss gently. Set aside at room temperature, tossing again occasionally. Pre-heat an oven to 400°. Prepare the squash by cutting in half lengthwise, scraping out the seeds, and scoring deep crosses at bite-sized (about 1-inch) intervals into the flesh. Place the halves on a baking sheet open side up and drizzle the squash with olive oil, a few sprinkles of water, rosemary, thyme and fresh ground black pepper. Place in the oven and roast for 40 to 50 minutes or until the squash is tender and browned. Meanwhile, combine the beans, artichokes, tomatoes, wine, basil, oregano, salt and pepper in a small oven-safe casserole dish. Drizzle with olive oil. After the squash has been roasting for 10 to 15 minutes, place the casserole dish uncovered in the oven beside the squash and bake for 20 to 30 minutes or until the liquid has evaporated and the beans are still moist but not dry. Remove from oven and set aside until the squash is finished. Remove the cooked squash from the shell and stir into the bean mixture. If using, scatter the fresh grated Parmesan cheese on top and place the casserole dish under the broiler for a minute or two to melt the cheese. Toss the fennel and parsley salad one more time and serve with the squash, cannellini and artichoke mixture. For an added special touch, reserve the squash shells and scoop the squash, cannellini and artichoke mixture into the shells for serving. Makes 4 to 6 servings

Other squash recipes you may enjoy from Lisa's Vegetarian Kitchen:
Eggs on Sunday's Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil
Caribbean-Style Black Bean & Delicata Squash
Butternut Squash Sambar
Red Bean and Squash Soup

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