A Light Mediterranean Lunch

There are times when you really need to get away from it all, but unfortunately for one reason or another this isn’t always possible. So the next best thing in my opinion is to experience your favorite country through their food.  For example, having lunch over looking the Mediterranean Sea is on my bucket list. 

Therefore I hope these recipes, which my family loved, will brighten your day as you imagine the Mediterranean.

Stuffed Peppers with Quinoa and Feta:

Ingredients:
  • 10 bell peppers
  • 2 cups cooked lentils
  • 1 1/2 cooked quinoa
  • 1 yellow onion – diced
  • 15 oz fresh baby spinach
  • 1 can (14 oz) diced tomatoes or 4-5 fresh tomatoes diced
  • 1/2 cup chopped dill or 6 drops Dill Vitality EO*
  • 1/4 cup chopped parsley or 3 drops Parsley Vitality EO
  • 1 tablespoon chopped oregano or 1 toothpick** Oregano Vitality EO
  • 1 juiced lemon or 10 drops Lemon Vitality EO 
  • 6 oz Feta cheese
  • Salt and pepper to taste
Instructions:

Preheat oven to 375ºF .

Prepare a large baking dish by lightly oiling the dish with olive oil.

Bell Peppers:

Cut off the top of each pepper and core it.  Depending on your desired portion size, cut it in half lengthwise, or leave as whole.

Stove top:

Sauté onions and garlic until the onions are slightly brown.  Next add the spinach and cook it until it’s wilted.Once the spinach is wilted drain the diced tomatoes. Stir to combine, take off the heat and set aside (if you’re using fresh tomatoes cook for 2-3  minutes before removing from the heat).

In a large bowl add quinoa, lentils, dill, parsley, oregano, lemon, and salt and pepper. Mix well.Next add the spinach tomato mixture to the large bow. Spoon the mixture into each bell pepper.

Cover your dish with tinfoil and bake for 30 minutes.Sprinkle the Feta cheese onto of the stuffed peppers and place back in the oven until browned.  Remove from the oven and let set for 5 minutes and serve.

Greek Style Potatoes

Our favorite Greek restaurant is family owned and the recipes they use originate from the owner’s great grandparents.  Have you noticed that no matter how much you try, grandma’s food always tastes better? I do. I still remember my grandmother’s yeast rolls. Delicious!

This potato recipe is my attempt to replicate the potatoes at our favorite Greek restaurant. 

Ingredients:
  • 3 pounds potatoes (Yukon Gold)
  • 3-5 tablespoons olive oil
  • 3 teaspoon dried oregano or 1 toothpick** Oregano Vitality EO*
  • 1/2 teaspoon dried thyme or 1 drop Thyme Vitality EO
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon dried marjoram or 1 drop Marjoram Vitality EO
  • 1/2 teaspoon dried basil or 1 drop Basil Vitality EO 
  • 1 juiced lemon or 10 drops Lemon Vitality EO
Instructions:

Preheat oven to 400ºF.

Place a large baking tray in the oven to warm.

Slice the potatoes into wedges, then rinse them and drain well.

In a large bowl toss the potato wedges with olive oil until coated. Once coated add the dried spices and mix well by hand. If you are using essential oils it is better to add the oils to the olive oil first to ensure an even coating. 

Remove the baking tray, add a small amount of olive oil to the tray (1 tablespoon) and arrange the potatoes on the tray. Place the tray in the oven and roast for 25 minutes. Remove the tray and slowly drizzle lemon juice over the potatoes. Give a potatoes a flip and bake for an additional 15 minutes or until they are tender. 

After your lunch, sit back and relax with a glass of wine. Enjoy.

* = Vitality EO is an essential oil that can be ingested. 

** = Some essential oils are very strong. Therefore dip a toothpick into your essential oil bottle and then swirl this toothpick into your recipe. This will give you less than one drop of essential oil, but still plenty of flavor without over powering your dish.