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Good Eats + Recipes | Must-Try 4th of July Recipes with a Mediterranean Twist‏


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With Fourth of July almost a week away, it’s time to celebrate our country’s rich history with fireworks, fun and of course, FOOD!

I’d like to share delicious, easy to prepare recipes from Maria Zoitas, creator of Maria’s Homemade prepared foods sold exclusively at Westside Market NYC. Maria’s recipes provide a flavorful, Mediterranean twist to the classic American barbecue staples.

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Maria’s July 4th Recipes:

  • Mushroom Burger
  • Grilled Lemon Chicken
  • Fruit Kebabs
  • Greek Salad
  • Grilled Salmon Kebabs

Mushroom Burger

mushroomburger1

INGREDIENTS:

  • Two evenly shaped portabella mushrooms, remove stem.
  • 32 oz. baby spinach
  • 2 Tbsp. sliced fresh garlic
  • 4 Pcs. Drained, oil marinated sundried tomatoes
  • 6 Tbsp. Extra virgin olive oil (E.V.O.O.)
  • ½ Tsp. Sea salt
  • ½ Cup soft goat cheese
  • ¼ Tsp. grated lemon zest

PREPARATION:

  1. Preheat oven at 350ᵒF
  2. In a medium bowl, rub the mushrooms with 3 tsp. of E.V.O.O., place mushrooms in a baking tray and cook in the preheated oven for 10 minutes. Remove baking tray from oven and set aside.
  3. In a 4-quart pan, use the remaining E.V.O.O. to sauté the garlic until it is golden brown, add the spinach and salt and sauté on medium heat. After 3-4 minutes remove pan from stove and set aside.

TO ASSEMBLE THE BURGER:

  1. The portabella mushrooms will serve as the “burger buns”. Use one mushroom, the outer part of the mushroom as a base and stuff the hollow part of the mushroom first with spinach. Use a metal spoon to add the fresh goat cheese, then add the grated lemon zest. Finally top with the other mushroom.
  2. Serve burger as any other burger or you can serve with knife and fork.

Grilled Lemon Chicken

Grilled Lemon Chicken

INGREDIENTS:

  • ½ cup fresh lemon juice
  • ½ cup soy sauce
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 4 6-ounce skinless, boneless chicken cutlets

PREPARATION:

  1. Combine lemon juice, soy sauce, ginger, and black pepper in large resealable plastic bag. Add chicken. Seal bag, then toss several times to coat chicken. Marinate chicken in refrigerator for 20 minutes to 2 hours.
  2. Preheat outdoor grill for medium-high heat, or heat grill pan on stove until hot.
  3. Remove chicken from bag, discarding marinade.
  4. Grill chicken 4 to 5 minutes per side. Serve with grilled or steamed vegetables.

Fruit Kebabs

FRUIT KEBABS 3

INGREDIENTS:

  • 1Lb. Watermelon cut into one inch cubes
  • 1Lb. Honeydew melon cut into one inch cubes
  • 1Lb. Cantaloupe cut into one inch cubes
  • 1Lb. Pineapple cut into one inch cubes
  • ½ Cup of honey
  • 1/3 Cup of unsalted pistachio shelled nuts, chopped roughly.
  • 6 pieces wood skewers (6″ long, soaked in water for 2-3 hours before use)

METHOD:

  1. Preheat grill at 400⁰F.
  2. Pass through the wood skewers the cubed fruit in whichever order you want and place them. onto the hot grill to create grill lines for about 20 seconds each side.
  3. Remove and place them in an oval platter, drizzle the kebabs with honey and sprinkle the chopped pistachios on top and around the grilled fruit kebabs.

Greek Salad

greek salad

INGREDIENTS:

  • 2 vine ripened tomatoes, coarsely chopped
  • 1 large cucumber, peeled and cut into chunks
  • 1 small red onion, thinly sliced
  • 2 stalks celery, sliced
  • 1/4 cup Kalamata olives
  • 1 teaspoon oregano
  • Salt and black pepper to taste
  • 4 ounces feta, cut into small pieces
  • Extra virgin olive oil

PREPARATION:

  1. Combine tomato, cucumber, red onion, and olives in a salad bowl. Add oregano, salt and pepper. Add feta and toss to combine.
  2. Let stand for 15 minutes before serving. Just before serving add olive oil and adjust for seasoning.

Grilled Salmon Kebabs

salmon kebabs

INGREDIENTS:

  • 2 lbs. salmon cubed
  • 1 tbsp. kosher salt
  • ½ tbsp. black ground pepper
  • ½ tbsp. red crushed pepper
  • ½ tbsp. dry oregano
  • 3 tbsp. white wine
  • 3 tbsp. olive oil
  • ½ tbsp. paprika
  • ¾ lbs. mix peppers (red, yellow, green) cut 2inch cubes
  • ¼ lb. white onions

PREPARATION:

  1. Marinate salmon cubed for about 4-6 hours, place in refrigerator
  2. Skewer vegetables and salmon cubes and grill.

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