Mediterranean cuisine is known for its simplicity of preparation and seasonally fresh ingredients including fruits and vegetables, citrus, herbs, olives and most important—olive oil.
Fresh South Carolina shrimp is the key ingredient in Chef Belinda Smith-Sullivan’s linguine puttanesca.
Photo by Iuliia Nedrygailova
ITALIAN SHRIMP LINGUINE PUTTANESCA
SERVES 4
1 16-ounce box linguine
2 tablespoons olive oil, divided
1 pound uncooked medium shrimp, peeled and deveined
¾ teaspoon crushed red pepper flakes, divided
1 medium yellow onion, chopped
3 cloves garlic, minced
2–3 anchovy fillets, chopped, optional
1 cup marinara sauce
½ cup dry white wine
1 tablespoon capers, rinsed
¼ cup chopped Kalamata olives
1 cup chopped grape or cherry tomatoes
2 tablespoons fresh chopped basil
Fresh chopped parsley, for garnish
Cook the linguine according to package instructions, and keep it warm. In a large skillet over medium heat, heat 1 tablespoon oil. Saute shrimp with ½ teaspoon crushed pepper flakes until opaque, 2–3 minutes. Remove from pan and set aside.
In the same skillet add remaining oil and saute onions until translucent. Add garlic, anchovies and remaining crushed pepper flakes; cook and stir for 1 minute. Stir in marinara, wine, capers, olives and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, until sauce thickens and tomatoes are soft, 8–10 minutes. (If sauce gets too thick, add a little more wine.) Stir in shrimp and basil. To serve, spoon over linguine and garnish with parsley.
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Greek Lemon Salsa Chicken
Add a citrus twist to baked chicken and serve with cucumber-tomato salsa for a delicious dinner.
Photo by Karen Hermann
SERVES 4
Chicken
4 bone-in chicken breasts, skin removed
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
2 lemons, halved
Salsa
1 cucumber, seeded and diced
1 cup grape tomatoes, halved
½ red onion, diced
½ cup Kalamata olives, halved or quartered
2 tablespoons fresh chopped parsley
2 tablespoon fresh chopped oregano
Kosher salt
Fresh ground black pepper
2 tablespoons red wine vinegar or fresh-squeezed lemon juice
2 tablespoons olive oil
½ cup crumbled feta cheese
Preheat oven to 400 F. Season chicken with salt and pepper. In a large oven-proof skillet, heat oil over medium-high heat. Saute chicken—meat side down—until brown, about 5 minutes. Flip and squeeze lemon over browned side and nestle lemon halves in pan. Place skillet in oven and bake until temperature reaches 165 degrees on an instant-read thermometer, 30–40 minutes. Time may vary, depending on size of chicken breasts.
In a medium bowl, combine cucumber, tomatoes, onion, olives, parsley, oregano, salt, pepper, vinegar and oil. Gently stir in feta cheese. Set aside until ready to serve. Can be made ahead and refrigerated.
To serve, individually plate chicken breasts and top with salsa and a lemon half.
Moroccan Chicken with Broccoli, Mushrooms and Almonds
Moroccan chicken
Your family will love this combination of spiced chicken served with broccoli, mushrooms and almonds.
Photo by Gina Moore
SERVES 4
2–3 boneless, skinless chicken breasts, cut into bite-size pieces
4 tablespoons Ras el hanout (Moroccan spice blend), divided. See recipe below.
Zest of 1 lime
3 tablespoons olive oil, divided
½ red onion, cut in half and sliced
1 large garlic clove, minced
¾ cup chicken stock or water
1 bunch broccoli, cut into florets
1 cup halved baby bella mushrooms
1 tablespoon arrowroot or cornstarch
¼ cup toasted slivered almonds
¼ cup shredded fresh mint
Cooked couscous or rice
Into a large bowl add chicken and cover with 2–3 tablespoons of seasoning, lime zest and 1 tablespoon oil. Let marinate for 30 minutes.
In a large saute pan or skillet, heat remaining oil over medium-low heat. Saute onions until translucent and fragrant. Add garlic and remaining seasoning and cook for an additional 1 minute, stirring well. Add the chicken and cook, stirring, until the chicken is no longer pink, 5–7 minutes. Add chicken stock or water. Arrange the broccoli and mushrooms on top of the chicken; cover pan and reduce heat to low. After 3–5 minutes, stir broccoli and mushrooms into other ingredients and the sauce and cook for a few more minutes—depending on how crunchy you want the broccoli. Mix the arrowroot with 2 tablespoons cold water and stir into the sauce to thicken. Add the toasted almonds and mint leaves. Serve over couscous or rice. Garnish with additional almonds and mint.
Ras el hanout (Moroccan spice blend)
1 tablespoon cumin
1 tablespoon ground ginger
1 tablespoon kosher salt
¾ tablespoon fresh ground black pepper
½ tablespoon ground cinnamon
½ tablespoon ground coriander
½ tablespoon cayenne
½ tablespoon allspice
Combine all ingredients and store leftovers in a small jar.
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Sicilian Fish Caponata
Delicately seasoned fish served atop an eggplant caponata—what’s not to love?
Photo by Gwénaël Le Vot
SERVES 4
Caponata
3 tablespoons olive oil (more if needed)
2 small eggplants, cubed
1 small yellow onion, chopped
½ cup chopped fennel
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
1 28-ounce can fire-roasted tomatoes, with juices
½ cup dry white wine
2 tablespoons capers, drained
1/3 cup halved Castelvetrano olives (or manzanilla)
Kosher salt
Fresh ground black pepper
½ cup thinly sliced fresh basil
Fish
4 6-ounce thick white fish fillets (sea bass, cod, halibut or swordfish)
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
Preheat oven to 425 F. Position racks in middle and upper third of oven.
In a large skillet or saute pan, heat olive oil over medium-high heat. Add eggplant and saute until it starts to brown, about 5–7 minutes. Add additional oil if needed; add onions and fennel and continue cooking until onions are translucent. Add garlic and red pepper flakes; stir and cook an additional minute. Reduce heat to medium and add tomatoes and smash with back of wooden spoon; cook for 5 minutes. Add wine, capers, olives, salt, pepper and basil. Stir well, reduce heat to low and let simmer for 15 minutes or until slightly thickened.
Season fish with salt and pepper. In a large oven-proof skillet, heat oil over medium-high heat. Add fillets (best side down) and cook for 2 minutes. Carefully flip fillets over and place skillet in the oven on medium rack. Bake until fillets are opaque and flaky, 8–10 minutes. Turn oven to broil setting. Place skillet on top rack and broil until golden brown on top, 2–4 minutes (watch carefully!).
To serve, spoon caponata onto plates and top each with a fillet. Garnish with additional basil, if desired.
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Chef’s Tips
Arrowroot versus cornstarch as a sauce thickener. Arrowroot is naturally GMO-free and works very quickly to thicken sauces or soups—thus can be added near the end of the cooking process. Substitute for cornstarch in equal amounts.
What you need to know about cooking eggplant.
- Small eggplants are more tender, have fewer seeds and do not need to be peeled. Large eggplants should be peeled before cooking, as the skin is tougher.
- Eggplants soak up a lot of oil; watch carefully and add additional oil as needed.
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