Wunsch - The Mediterranean Salad Cookbook: 125+ Simple, Healthy Recipes for Living Well

cup minced fresh parsley
teaspoon grated orange zest
cup walnuts, toasted and chopped fine
12 large pitted dates, halved along the length
12 thin slices prosciutto, halved along the length
2 tablespoons extra-virgin olive oil
Salt and pepper
Directions:

1. Mix walnuts, parsley, oil, and orange zest in a container and sprinkle with salt and pepper to taste. Mound 1 large teaspoon filling into centre of each date half.
2. Wrap prosciutto tightly around dates. Serve. (Dates will keep safely in a fridge for up to 8 hours; bring to room temperature before you serve.)

Yield: 8 to 10 Servings
Ingredients:

1 (10 by 5-inch) loaf country bread with thick crust, ends discarded, sliced crosswise into inch-thick pieces
1 garlic clove, peeled
Extra-virgin olive oil
Salt
Directions:

1. Toast the bread immediately before assembling the bruschetta.
2. Place oven rack 4 inches from broiler element and heat broiler. Place bread on a baking sheet coated with an aluminium foil.
3. Broil until bread becomes deeply golden and toasted on both sides, 1 to 2 minutes each side. Lightly rub 1 side of each toast with garlic. Brush with oil and sprinkle with salt to taste.

1 (12-ounce) cucumber, peeled, halved along the length, seeded, and shredded 1 cup whole-milk Greek yogurt
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh mint and/or dill
Salt and pepper
Directions:

1. Toss cucumber with teaspoon salt using a colander and allow to drain for about fifteen minutes.
2. Beat yogurt, oil, mint, and garlic together in a container, then combine in the drained cucumber. Cover and put in the fridge until chilled, minimum sixty minutes or up to 2 days. Drizzle with salt and pepper to taste before you serve.

Yield: 4 to 6 Servings
Artichokes, mushrooms, and root vegetables taste great together in s soup! Ingredients:

cup dry white wine
cup heavy cream
1 leek, white and light green parts only, halved along the length, sliced inch thick, and

washed thoroughly
1 teaspoon minced fresh thyme or teaspoon dried
1 teaspoon white wine vinegar, plus extra for seasoning
12 ounces white mushrooms, trimmed and sliced thin
2 anchovy fillets, rinsed, patted dry, and minced
2 bay leaves
2 tablespoons minced fresh tarragon
3 cups chicken broth
3 cups jarred whole baby artichokes packed in water, quartered, rinsed, and patted dry 3 cups vegetable broth
3 tablespoons all-purpose flour
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
6 ounces parsnips, peeled and cut into -inch pieces
Salt and pepper
Directions:

1. Heat 1 tablespoon oil in Dutch oven on moderate heat until it starts to shimmer. Put in artichokes and cook until browned, eight to ten minutes. Move to slicing board, allow to cool slightly, then chop coarse.

2. Heat 1 tablespoon oil in now-empty pot on moderate heat until it starts to shimmer. Put in mushrooms, cover, and cook until they have released their liquid, approximately five minutes. Uncover and carry on cooking until mushrooms are dry, approximately five minutes.

3. Mix in leek and residual 1 tablespoon oil and cook until leek is softened and mushrooms become browned, eight to ten minutes. Mix in garlic, anchovies, and thyme and cook until aromatic, approximately half a minute. Mix in flour and cook for about sixty seconds. Mix in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.

4. Slowly beat in chicken broth and vegetable broth, smoothing out any lumps. Mix in artichokes, parsnips, and bay leaves and bring to simmer. Decrease heat to low, cover, and simmer gently until parsnips are tender, fifteen to twenty minutes. Remove from the heat, discard bay leaves. Mix in cream, tarragon, and vinegar. Drizzle with salt, pepper, and extra vinegar to taste. Serve.

Yield: Approximately 8 cups
Chicken broth is a timeless classic, almost all over the planet.
Ingredients:

1 onion, chopped
14 cups water
2 bay leaves
2 teaspoons salt
4 pounds chicken backs and wings
Directions:

1. Heat chicken and water in big stockpot or Dutch oven on moderate to high heat until boiling, skimming off any scum that comes to surface. Decrease heat to low and simmer slowly for three hours.

2. Put in onion, bay leaves, and salt and continue to simmer for another 2 hours.
3. Strain broth through fine-mesh strainer into a big container, pressing on solids to extract as much liquid as possible. Allow broth to settle for approximately five minutes, then skim off fat. (Cooled broth will keep safely in a fridge for maximum 4 days or frozen for maximum 1 month.)

Yield: Approximately 3 cups
Got some stale bread lying around you want to get rid of? This recipe will get the job done. Ingredients:
3 tablespoons extra-virgin olive oil

6 slices hearty white sandwich bread, crusts removed, cut into -inch cubes (3 cups) Salt and pepper
Directions:

1. Place the oven rack in the centre of the oven and pre-heat your oven to 350 degrees. Toss bread with oil, sprinkle with salt and pepper, and spread in rimmed baking sheet. Bake until a golden brown colour is achieved and it becomes crunchy, 20 minutes to half an hour, stirring halfway through baking.

Yield: 8 to 10 Servings
A refreshing cold chilli tomato soup popular in southern Spain!
Ingredients:

cup sherry vinegar
small sweet onion or 2 large shallots, chopped fine
1 teaspoon hot sauce (optional)
1 pounds tomatoes, cored and cut into -inch pieces
2 garlic cloves, minced
2 red bell peppers, stemmed, seeded, and cut into -inch pieces
2 small cucumbers (1 peeled, both sliced along the length, seeded, and cut into -inch

pieces)
5 cups tomato juice
8 ice cubes
Extra-virgin olive oil
Salt and pepper
Directions:

1. Mix tomatoes, bell peppers, cucumbers, onion, vinegar, garlic, and 2 teaspoons salt in a big container (at least 4-quart) and season with pepper to taste. Allow to stand until vegetables barely start to discharge their juices, approximately five minutes. Mix in tomato juice, ice cubes, and hot sauce, if using. Cover and put in the fridge to blend flavours, minimum 4 hours or for maximum 2 days.

Yield: 6 Servings
A fresh-tasting chilled soup popular in Turkey and Greece.
Ingredients:
teaspoon sugar

1 tablespoon lemon juice
1 tablespoons minced fresh dill
1 tablespoons minced fresh mint
2 cups plain Greek yogurt
2 cups water
4 scallions, green parts only, chopped coarse
5 pounds English cucumbers, peeled and seeded (1 cucumber cut into -inch pieces,