As promised, here are the recipes from Wednesday’s Mediterranean lunch. They are all so easy and definitely worth taking the time to make rather than buying the hummus and the tzatziki at the store. Tzatziki in the center of the platter; then clockwise starting at the very top: hummus, toasted pita triangles, lemon wedges, slices of feta cheese (with freshly ground pepper, a drizzle of olive oil, and a sprinkle of fresh thyme), Picholine olives, more toasted pita triangles, Kalamata olives.
Yields about 2 3/4 cups
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt 1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce (Tabasco)
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced.
Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
To serve: drizzle with Sriracha and olive oil and sprinkle some toasted pignoli on top.
Yields 8 servings
2 (7-ounce) containers Greek yogurt, such as Fage Total
1 hothouse cucumber, unpeeled, sliced in half lengthwise and seeds removed with a spoon
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Place the yogurt in a medium bowl.
Grate the cucumber on a box grater (over a few sheets of paper towels) on the largest grating side and squeeze it while wrapped up in the paper towels with your hands to remove most (but not all) of the liquid.
Add the grated cucumber to the yogurt. Add the sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and combine.
Taste for seasonings. Right before serving sprinkle with minced parsley.
ROASTED SHRIMP, BABY SPINACH, TZATZIKI, and FETA
SERVES 6 – 8
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil.
Top each plate of spinach with 5 shrimp.
Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.
Toasted Pita Triangles:
1 loaf pita bread
Slice the pita bread into 8 triangles and place them on a sheet pan.
Preheat the oven to 350 degrees.
Place the sheet pan in the oven and toast the bread for 10 minutes.
Drizzle some ice cold limoncello liqueur (I always keep some in my freezer) over a few scoops of Talenti Tahitian Vanilla Gelato. Add a good biscotti and serve!
All recipes courtesy of the Barefoot Contessa.