Martha Stone - Flavors of The Mediterranean

This tangy shrimp recipe is a perfect balance of flavors thatll have you devouring the plate in an instant.

Makes: 8 servings

Prep: 25 mins

Cook: 25 mins

Ingredients:

• 4 tbsp. extra-virgin olive oil
• 2 cups onion, finely chopped
• 8 cloves (3 tbsp.) garlic, minced
• 2 (28 oz.) cans diced tomatoes
• 6 tbsp. chopped fresh parsley
• 3 tsp oregano, fresh or dried
• 1 tsp red pepper flakes
• 2 1/2 lbs. shrimp, peeled and deveined
• 8 oz. feta cheese, crumbled
• 4 tbsp. fresh mint, chopped

Directions:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add in the onion and saut for 6-7 minutes or until translucent. Add in minced garlic and saut for a minute more.
3. Add in the tomatoes followed by the oregano, parsley and red pepper flakes. Season with salt and pepper.
4. Bring mixture to a simmer, reduce heat and continue to cook for about 5-6 minutes or until mixture has thickened slightly.
5. Add in the shrimp and mix until shrimp are coated well. Cover the skillet and cook for about 8 minutes or until shrimp are cooked through.
6. Top with feta cheese and mint leaves.
7. Enjoy!

Smoky spiced fish topped with the most delicious medley and Kalamata olives. Youll keep coming back to this one.

Makes: 8 servings

Prep: 25 mins

Cook: 20 mins

Ingredients:

For the Fish:

• 8 6-oz Sea Bass fillet, skinless
• Salt to taste

For the Spice Mixture:

• 1/4 tbsp. ground coriander
• 2 tsp ground cumin
• 1 tbsp. garlic powder
• 2 tsp sweet paprika
• 1 tsp black pepper
• cup + 4 tbsp. cup olive oil, divided
• 2 green bell peppers, cored and chopped
• 2 red bell peppers, cored and chopped
• 6 shallots, chopped
• 8 garlic cloves, minced
• 1 cup pitted Kalamata olive, chopped
• Juice of 1 lemon

Directions:

1. Remove fish from the refrigerator 25 minutes before cooking. Season with salt on both sides. Cover and set aside.
2. In a small bowl, combine spices together and set aside.
3. Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Add in the bell peppers, shallots and garlic. Season with salt and 2 tsp of spice mixture and cook for 7 minutes or until bell peppers have softened. Lower the heat and add in olives. Scoop mixture into a bowl and set aside.
4. Season fish with remaining spice mixture on both sides.
5. In the same skillet, heat 1/2 cup olive oil over medium-high heat. Carefully add in the fish pieces and cook for about 6 minutes on one side. Gently turn the fish over and cook for 5 minutes on the other side.
6. Remove from heat and drizzle with lemon juice. Spoon bell pepper mixture on top.
7. Enjoy!

Refresh your taste buds with this delicious and healthy watermelon salad.

Makes: 8 servings

Prep: 10 mins

Cook: -

Ingredients:

• 3.5 lbs. watermelon, deseeded, peeled and roughly chopped
• 8 oz. feta cheese, cubed
• 1 cups olives
• 1 large English cucumber, chopped
• cup parsley, roughly chopped
• cup mint, roughly chopped
• 1 small red onion, finely sliced
• Balsamic vinegar, to drizzle
• Olive oil, to drizzle

Directions:

1. In a large bowl, combine watermelon, feta cheese, olives and cucumber. Add in the parsley, mint and red onion. Drizzle with balsamic vinegar and olive oil and serve.
2. Enjoy!

A delicious potato salad with an Italian-flavor infused olive oil dressing that you will not get enough of!

Makes: 6 servings

Prep: 5 mins

Cook: 40 mins

Ingredients:

• 1 tbsp. + 2 tsp olive oil, divided
• 1 small red onion, thinly sliced
• 1 garlic clove, minced
• 1 tsp oregano, fresh or dried
• 1 cup cherry tomatoes
• 1 cup roasted red bell peppers
• 2 lbs. small potatoes, scrubbed
• 1 cup frozen artichoke hearts, thawed and chopped
• cup olives, pitted and chopped
• A handful of basil leaves, chopped

Directions:

1. In a medium-sized saucepan, heat 1 tbsp. olive oil over medium-high heat. Add in the sliced onion and cook for about 8-10 minutes or until soft. Add in the minced garlic and oregano and cook for a minute more. Add in the cherry tomatoes and roasted red peppers and cook for 2 minutes, then lower the heat and simmer for 10 minutes.
2. Meanwhile, place potatoes in a large pot of boiling water with a little bit of salt and cook for 10-15 minutes or until tender. Drain and set aside.
3. In a large skillet, heat tsp olive oil over medium-high heat. Add in the artichokes and a dash of salt and cook until golden-brown on both sides. Remove from heat and set aside.
4. In a large bowl, combine the potatoes and artichokes. Spoon over the red bell pepper sauce and top with olives and basil leaves.
5. Enjoy!