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Posts tagged ‘mediterranean diet’

Catalan Sauteed Polenta & Butter Beans

Catalan Sauteed Polenta & Butter BeansThis dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône.

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
  • 1 clove garlic,minced
  • 1 small onion, halved and thinly sliced
  • 1 red bell pepper, diced
  • 1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
  • 1 15-ounce can butter beans, rinsed
  • 4 cups packed baby spinach
  • 3/4 cup vegetable broth
  • 1/2 cup shredded Manchego or Monterey Jack cheese
  • 2 teaspoons sherry vinegar

Preparation       Active 35 minutes           Ready in 35 minutes

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate.
  2. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.
  • Smoked paprika is available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but choose hot if you like a bit of heat. Find it in well-stocked supermarkets or specialty-foods stores.

From: EatingWell Magazine October/November 2006

http://www.eatingwell.com/recipe/249291/catalan-sauteed-polenta-butter-beans/

 

Grilled Mediterranean Vegetables

Ingredients

  • 3 large portobello mushrooms, sliced
  • 1 each medium sweet red, orange and yellow peppers, sliced
  • 1 medium zucchini, sliced
  • 10 fresh asparagus spears, cut into 2-inch lengths
  • 1 small onion, sliced and separated into rings
  • 3/4 cup grape tomatoes
  • 1/2 cup fresh sugar snap peas
  • 1/2 cup fresh broccoli florets
  • 1/2 cup pitted Greek olives
  • 1 bottle (14 ounces) Greek vinaigrette
  • 1/2 cup crumbled feta cheese

Directions

  1. In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.
  2. Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.

TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
Yield: 9 servings.

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