(Family Features) It’s no wonder Mediterranean cuisine has taken the culinary scene by storm. Chefs and home cooks alike have fallen for this simple cooking style, with an emphasis on good-for-you foods such as vegetables, nuts, grains, beans and olive oil.

Just a few ingredients, found in any supermarket, make a delicious Mediterranean-inspired flat bread that does double duty as an easy appetizer or light dinner. Pre-made flat breads come in many varieties – from basic pita and tortilla breads to whole grain, herb seasoned and even naan – a leavened, oven-baked flat bread popular in Indian cuisine. Choose your favorite, spread with prepared hummus and top with ready-to-eat jarred pickled beets.

Using high-quality, jarred pickled beets saves time – the peeling and pickling are done for you. Aunt Nellie’s beets are picked, pickled and packed at their perfect ripeness, so they retain their farm fresh flavor and high antioxidant profile.
 
For the ultimate Mediterranean twist, try a sprinkling of crumbled feta and toasted pine nuts, finished with a peppery punch of arugula – or toss on what’s at hand to make a combination all your own. To drink, a glass of Pinot Noir plays up the Beet Flat Bread’s flavors.

For additional recipes and serving suggestions visit www.auntnellies.com.

Beet Flat Bread

Ingredients

• 1 jar (15 ounces) Aunt Nellie’s Sliced Pickled Beets
• 4 pre-baked flat breads (6-inch round or square)
• 2 teaspoons olive oil
• 1/2 cup prepared hummus (plain or seasoned)
• 1/2 cup crumbled feta or goat cheese
• 1/4 cup toasted pine nuts or chopped walnuts
• 3 cups baby arugula

Preparation

1. Drain beets well; set aside. Preheat oven to 400°F.
2. Check package directions for baking temperatures and times for flat bread as brands may vary; adjust as necessary. Also, other flat bread shapes may be available. Place flat breads on baking sheet. Brush tops lightly with oil. Bake 5 minutes. Remove from oven.
3. Turn flat breads over; brush with oil. Spread each with about 2 tablespoons hummus. Top with beets. Sprinkle with cheese and pine nuts. Bake 8 to 10 minutes until heated through, cheese is soft and flat bread is crisp.
4. Cut each flat bread into 4 pieces; top with arugula.

Serves
8 (2-piece) 

Preparation Time:
15 minutes 

Bake Time:
15 minutes 

SOURCE:
Seneca Foods

TROPICAL TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
2 cups cooked and cooled pearl barley 
1 cup firmly packed chopped fresh cilantro 
1/2 cup chopped fresh mint 
3 scallions, sliced 
3 tablespoons lime juice 
2 tablespoons extra-virgin olive oil 
1 cup diced mango 
1/4 teaspoon allspice 
Salt and ground black pepper, to taste 
In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 70 calories from fat (33 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 3 g protein; 5 g fiber; 10 mg sodium.

MEDITERRANEAN TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
2 cups cooked and cooled farro 
1 cup chopped fresh basil 
1/2 cup chopped fresh mint 
1/4 cup finely chopped red onion 
3 tablespoons balsamic vinegar 
2 tablespoons chopped oil-packed sundried tomato 
1 tablespoon oil from sundried tomatoes 
2 tablespoons chopped Kalamata olives 
1 yellow bell pepper, cored and diced 
1/4 cup crumbled feta cheese 
Salt and ground black pepper, to taste 
In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 40 calories from fat (18 percent of total calories); 5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 35 g carbohydrate; 9 g protein; 6 g fiber; 210 mg sodium.

CALIFORNIA TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
1 Granny Smith apple, diced 
3 tablespoons cider vinegar 
2 cups cooked and cooled brown rice 
1 small fennel bulb, cubed 
1/2 cup chopped fresh parsley 
2 tablespoons chopped fresh thyme 
1/4 cup chopped fresh chives 
2 tablespoons honey 
1 tablespoon olive oil 
1/4 cup crumbled blue cheese 
1/4 cup toasted sliced almonds 
Salt and ground black pepper, to taste 
In a medium bowl, toss the apple with the vinegar. Add the remaining ingredients, then toss well. Season with salt and black pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 290 calories; 90 calories from fat (30 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 45 g carbohydrate; 7 g protein; 6 g fiber; 160 mg sodium.

A rich and creamy quiche is a great place to show off a great cheese. And while quiche Lorraine may be the best known variety of quiche — sporting bacon, onions and Gruyere — quiche fillings can be varied and diverse. Recipes can include sausage, seafood, ham and nearly any variety of vegetables. 
Our quiche takes a trip to Italy to show off the creamy cheese called fontina. We pair it with bacon and chard, but you also could use pancetta and spinach or another green. Be sure to cook any meats or vegetables prior to adding them to the egg base. And after cooking the vegetables, drain any excess moisture, as that will interfere with the setting up of the custard. 
——— 
BACON, CHARD AND FONTINA QUICHE 
Start to finish: 1 hour 
Servings: 8 
1 purchased refrigerated pie crust 
4 slices bacon, chopped 
1 bunch Swiss chard, tough stems removed, chopped 
6 eggs 
1 1/2 cups half-and-half 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1 tablespoon fresh thyme, chopped 
1 1/2 cups shredded fontina cheese 
Heat the oven to 400 F. 
Line a deep-dish pie plate or a quiche pan with the pie crust, crimping or trimming the edge. Place the pan on a baking sheet, then set aside. 
In a large skillet over medium-high, cook the bacon until crispy, about 4 to 5 minutes. Add the Swiss chard and continue to cook until the chard is tender, about another 7 to 8 minutes. Set aside to cool for 10 minutes. Use a slotted spoon to drain any excess liquid. 
In a medium bowl, whisk together the eggs, half-and-half, salt, pepper and thyme. 
Add the cheese to the chard and bacon, then transfer the mixture to the prepared pie crust. Pour the egg mixture into the crust and gently stir to eliminate any large clumps or air bubbles. Bake for 20 minutes. 
Reduce the oven temperature to 325 F, then bake until the center is set, about another 40 minutes. Allow to cool for 15 minutes before slicing. Enjoy warm or cool. Refrigerate any leftovers. 
Nutrition information per serving (values are rounded to the nearest whole number): 368 calories; 243 calories from fat (66 percent of total calories); 27 g fat (13 g saturated; 0 g trans fats); 214 mg cholesterol; 17 g carbohydrate; 14 g protein; 1 g fiber; 604 mg sodium.

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1 can black beans

1 can Mexicorn

2 med avocados

1 bunch cilantro

1 ctn fresh salsa

Drain beans and corn; cut avocados into small pieces; chop desired amount of cilantro (half a bunch recommended). Combine all ingredients and mix well. If desired, add any additional seasonings such as lemon pepper, red pepper or salt to taste. Refrigerate overnight to blend flavors. Serve with tortilla chips.

Star-Herald Holiday Recipe Guide Archives

2 lbs cubed boneless pork (lean)

3 Tbsp. cooking oil

1 whole onion – chopped

1 can chopped tomatoes

4 cloves garlic crushed

1 can chicken stock

1 can water

1/2 tsp. cumin

Jalepenos or crushed red peppers to taste

Salt to Taste

Brown the pork in the oil in large pan on the stove.  Add remaining ingredients and simmer for at least 1 hour (the longer it is simmered, the better the flavor). Add more water if necessary. Just before serving add a little cornstarch in water thickening to desired consistency. 

Delicious served on burritos or enchiladas and topped with cheese.  Garnish with lettuce and chopped tomatoes and sour cream.

Star-Herald Holiday Recipe Guide Archives

1 pkg. Yeast

½ c. warm water

2 c. warm water

5 Tbsp sugar

1 Tbsp salt

6 Tbsp shortening

Flour (approx. 6 cups)

Dissolve yeast in ½ cup warm water. Then combine with remaining water. Add sugar, salt & shortening. Mix in enough flour to make a light dough. Let raise. Roll dough to ½ inch think. Cut into squares.

Meat Mixture: Cook 1 lb. hamburger. Add 1 can drained kraut, onion salt to taste. Put a piece of cheese on each square and a large spoonful of meat mixture. Fold together 4 corners. Bake 20 minutes at 375°

5          cups water
1/4       cup oil (optional)
2          packages Zatarain’s Jambalaya Mix
1          pound boneless skinless chicken breasts, cubed
1          pound smoked sausage, sliced 1/4-inch thick
1/2       cup sliced green onions (optional)

Bring water and oil to boil in large saucepan. Stir in rice mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.

Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.

Variation: Two cups cubed cooked ham and/or 1 pound medium shrimp, peeled, deveined and halved crosswise, may be added to rice mixture after 10 minutes of cooking time. Continue as directed.

Courtesy of Family Features

4          tablespoons sesame oil

2          cups grilled fully cooked chicken breast, thinly sliced

2          cups finely shredded Nappa or Red cabbage or romaine lettuce (or combination)

1          large apple, cored and thinly sliced

2          scallions, thinly sliced

4          tablespoons toasted sesame seeds

4          tablespoons chopped cilantro

1/2       cup almond slices or glazed walnuts

1          lemon, sliced into wedges

Salad Dressing

1/2       cup soy sauce (low sodium)

2          tablespoons sugar

1          tablespoon rice wine vinegar

1          tablespoon vegetable or canola oil

1          clove garlic, minced

2          tablespoons grated fresh ginger

OR, for extra easy preparation use

1/2       cup Annie Chun’s bottled Teriyaki Sauce

Cook noodles according to package directions and drain well. In a large bowl, toss noodles with sesame oil.

In a small bowl, whisk dressing ingredients together and set aside.

Add all ingredients except cilantro, nuts and lemon. Add dressing and toss well to distribute. Top with cilantro, nuts and squeezes of lemon juice.

Tips:

• Squeeze a little lemon juice on the apple after slicing to prevent discoloration and add a little zing.
• Brush some of the prepared teriyaki sauce on the chicken at the last few minutes of grilling to give it a nice gloss and intensify the flavor.
• Visit AnnieChun.com for more easy Asian noodle recipes and ideas.

Courtesy of Family Features