Come shop at Dorignac’s to dine with Diana. These recipes are from Diana’s kitchen.

 

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Shrimp, Peppers and Portabella Mushrooms Over Spagetti Squash
Cuisine Mediterranean
Prep Time 35 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
2 servings
Ingredients
  • 3/4 lb. wild caught shrimp, cleaned and devined
  • 8 organic Mediterranean sun-dried tomatoes
  • 1 organic red pepper julianne
  • 1 medium yellow onion sliced, then in half
  • 2 large portabella mushrooms sliced length-wise then 1/2 again (marinated in vegetable stock)
  • 2 tsp fresh organic basil chopped finely
  • 1 tsp organic orgeno chopped finely
  • 3 to 5 cloves fresh garlic minced
  • 1 tsp Fresh Ginger diced finely
  • 2 tsp lemon juice
  • 1 tbsp brown rice vinegar
  • 2 tbsp Extra Virgin Olive Oil (EVOO) (Olea Estates, Bragg's or Mediterranean Organic)
  • 1 tbsp toasted sesame seed oil (International Collection)
  • 1 tsp toasted sesame seeds (SunLuck)
  • 1 ounce fresh sheep feta (Krino)
  • gluten free tamari sauce sprinkle on top to taste
Cuisine Mediterranean
Prep Time 35 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
2 servings
Ingredients
  • 3/4 lb. wild caught shrimp, cleaned and devined
  • 8 organic Mediterranean sun-dried tomatoes
  • 1 organic red pepper julianne
  • 1 medium yellow onion sliced, then in half
  • 2 large portabella mushrooms sliced length-wise then 1/2 again (marinated in vegetable stock)
  • 2 tsp fresh organic basil chopped finely
  • 1 tsp organic orgeno chopped finely
  • 3 to 5 cloves fresh garlic minced
  • 1 tsp Fresh Ginger diced finely
  • 2 tsp lemon juice
  • 1 tbsp brown rice vinegar
  • 2 tbsp Extra Virgin Olive Oil (EVOO) (Olea Estates, Bragg's or Mediterranean Organic)
  • 1 tbsp toasted sesame seed oil (International Collection)
  • 1 tsp toasted sesame seeds (SunLuck)
  • 1 ounce fresh sheep feta (Krino)
  • gluten free tamari sauce sprinkle on top to taste
Instructions
  1. Place sun-dried tomatoes in a bowl of hot water to rehydrate. In skillet saute' onion and peppers 1-2 minutes in toasted sesame seed oil. Add sliced mushrooms, shrimp, garlic and ginger. Drain water off of tomatoes and add to skilled. Cook until shrimp start to turn pink, then add fresh herbs along with lemon juice, brown rice vinegar and Tamari. Continue cooking until shrimp are done (approximately 3-5 minutes) and the other vegetables are crisp but tender. Add EVOO and mix.
  2. Bake your spaghetti squash in microwave 3-5 minutes, then wrap in foil until ready to scrape the squash strings onto your plate
  3. When shrimp mixture is complete, ladle onto your spaghetti squash adding Bragg's Seasoning mix to taste, sprinkle small amount of feta cheese on top. Serves 2 portions.
Recipe Notes

*Let the portabella mushrooms marinate in vegetable stock for 1 hour. I add to the stock some fresh oregeno and rosemary or if I only have dried herbs, my favorite is Olea wild oregano and rosemary. I also marinated the shimp in this same mixture for approximately 20 minutes.

 

Serve with lightly steamed asparagus sprinkled with lemon juice and Bragg's Aminos.

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Marinated Wild Rainbow Trout, Sockeye Salmon Or Coho Salmon with Lentils
A delicious wild caught omega 3 rich fresh fish marinated in EVOO and wild Thyme topped with Cumin Lentils.
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
4 servings
Ingredients
Fish
  • 4 4-Ounce pieces of wild rainbow trout, coho or sockeye salmon Because Doringac's get fresh fish, call Darlene Cole and inquire the schedule of our fresh fish arrival. This will ensure you to be able to place this on your menu.
Fish Marinade
  • 2 ounces Extra Virgin Olive Oil (EVOO)
  • 2 tbsp gluten free tamari sauce (San J International )
  • 1 bay leaf (Olea Estates)
  • 1 tsp Cracked Pepper
  • 1 tsp dried thyme (Olea Estates)
  • 1/2 lemon for juice
  • 1 tbsp balsamic vinegar
  • thyme honey (Olea Estates)
Lentils
  • 6 ounces lentils (Tru Roots Sprouted Lentil Trio)
  • 1 bay leaf (Olea Estates)
  • 1 tsp organic cumin (Full Circle)
  • 2 tbsp fresh organic mint
  • 2 tbsp organic basil
  • 1/2 red onion finely chopped
  • 2 garlic cloves minced 5 minutes before adding to lentils
  • 3 ounces balsamic vinegar
  • 4 tsp Extra Virgin Olive Oil (EVOO)
  • black pepper to taste
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
4 servings
Ingredients
Fish
  • 4 4-Ounce pieces of wild rainbow trout, coho or sockeye salmon Because Doringac's get fresh fish, call Darlene Cole and inquire the schedule of our fresh fish arrival. This will ensure you to be able to place this on your menu.
Fish Marinade
  • 2 ounces Extra Virgin Olive Oil (EVOO)
  • 2 tbsp gluten free tamari sauce (San J International )
  • 1 bay leaf (Olea Estates)
  • 1 tsp Cracked Pepper
  • 1 tsp dried thyme (Olea Estates)
  • 1/2 lemon for juice
  • 1 tbsp balsamic vinegar
  • thyme honey (Olea Estates)
Lentils
  • 6 ounces lentils (Tru Roots Sprouted Lentil Trio)
  • 1 bay leaf (Olea Estates)
  • 1 tsp organic cumin (Full Circle)
  • 2 tbsp fresh organic mint
  • 2 tbsp organic basil
  • 1/2 red onion finely chopped
  • 2 garlic cloves minced 5 minutes before adding to lentils
  • 3 ounces balsamic vinegar
  • 4 tsp Extra Virgin Olive Oil (EVOO)
  • black pepper to taste
Instructions
Fish
  1. Lightly pound trout or salmon breast.
Marinade
  1. Combine marinade ingredients and marinate fish for 4 hours. Grill to medium rare.
  2. Thinly drizzle Thyme Honey (Olea Estates) on top of each fish filet with marinade
Lentils
  1. Combine lentils, bay leaf, red onions, garlic and cumin.
  2. Simmer in water (just enough to cover) for 15 minutes.
  3. Strain liquid and remove bay leaf.
  4. Mix in remaining ingredients.
  5. Serve on top of hot grilled fish.
  6. Slice avocado on top for yum and enhanced absorption of lutein in the salad greens.
Recipe Notes

You can make the lentils in advance and warm before adding on top of fish. I serve this with steamed broccolini with fresh lemon and a organic mache rosettes topped with broccoli sprouts, thinly sliced red onions, either Mediterranean Organic or Olea Estates Kalamata olives, Mediterranean Organic capers, a few shavings of Manchego cheese or sheep feta with EVOO and red wine vinegar (Olea Estates).

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Mediterranean Loaf
A rainbow of vegetables blended into organic ground turkey with tantalizing spices
Cuisine Mediterranean
Prep Time 1 hour
Cook Time 1 hour
Servings
8 servings
Ingredients
  • 1 lb. organic ground turkey
  • 1 pasture raised egg
  • 2 stalks celery
  • 2 carrots
  • 1/2 large red bell pepper
  • 1 small yellow squash or zucchini
  • 2 shallots (1/3 cup)
  • 4 cloves garlic
  • 1/3 cup gluten free oats
  • 1/3 cup sprouted quinoa
  • 1 tsp koscher salt
  • 1/2 tsp Cracked Pepper
  • 1 tsp herbamare
  • 1 tsp garlic powder
  • 2 tbsp Extra Virgin Olive Oil (EVOO)
  • 2 tsp Za'atar by Teeny Tiny Spice
Cuisine Mediterranean
Prep Time 1 hour
Cook Time 1 hour
Servings
8 servings
Ingredients
  • 1 lb. organic ground turkey
  • 1 pasture raised egg
  • 2 stalks celery
  • 2 carrots
  • 1/2 large red bell pepper
  • 1 small yellow squash or zucchini
  • 2 shallots (1/3 cup)
  • 4 cloves garlic
  • 1/3 cup gluten free oats
  • 1/3 cup sprouted quinoa
  • 1 tsp koscher salt
  • 1/2 tsp Cracked Pepper
  • 1 tsp herbamare
  • 1 tsp garlic powder
  • 2 tbsp Extra Virgin Olive Oil (EVOO)
  • 2 tsp Za'atar by Teeny Tiny Spice
Instructions
  1. Finely cut up bell pepper, celery, shallots and place in drainer making sure the juices drain.
  2. Finely grate carrots and squash in a food processor (I use a manual Salad Master).
  3. Mince garlic and let sit for 5 minutes.
  4. Add all of the vegetables above to a large bowl.
  5. Add GF oats and quinoa and fresh garlic.
  6. Add egg then seasoning.
  7. Mix in turkey and mix with hands well. Make sure hands and under nails are washed well after.
  8. Place in small loaf pan that will allow the walls of the pan to hold the loaf together.
  9. Drizzle olive oil on top then sprinkle Za'atar on top of loaf (by Teeny Tiny Spice).
  10. Place in oven at 375 for one hour.
Recipe Notes

Compliment this delicious loaf with a jule sweet potato with a pat of grass fed ghee and sprinkled with garam masala. Add a spinach salad, small piece of sheep feta drizzled with with Bragg's Vinaigrette.

 

Desert: 1/2 dozen stewed organic prunes in water, cinnamon and lemon.  Drain and enjoy!

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Sofrito
A slow cooked Sofrito, Mediterranean style with the root vegetable celeriac for adding body, chock full of onion, shallot and garlic with fresh wild herbs cooked from glass jars of organic tomato paste.
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 1 1/2 hours
Servings
1 gallon
Ingredients
  • 3 7-ounce BioNature Organic Tomato Paste glass jars
  • 4 tbsp Extra Virgin Olive Oil (EVOO)
  • 64 ounces filtered water
  • 1/2 organic celeriac root chopped
  • 2 stalks organic celery chopped
  • 1 large yellow onion diced
  • 2 shallots diced
  • 8 cloves garlic
  • 1 organic green bell pepper
  • 12 basil leaves
  • 1 tsp fresh oregano
  • 1 tsp fresh thyme
  • 1/4 cup Italian parsley
  • 1 lb ground lamb
  • touch of sugar cracked black pepper and salt to taste
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 1 1/2 hours
Servings
1 gallon
Ingredients
  • 3 7-ounce BioNature Organic Tomato Paste glass jars
  • 4 tbsp Extra Virgin Olive Oil (EVOO)
  • 64 ounces filtered water
  • 1/2 organic celeriac root chopped
  • 2 stalks organic celery chopped
  • 1 large yellow onion diced
  • 2 shallots diced
  • 8 cloves garlic
  • 1 organic green bell pepper
  • 12 basil leaves
  • 1 tsp fresh oregano
  • 1 tsp fresh thyme
  • 1/4 cup Italian parsley
  • 1 lb ground lamb
  • touch of sugar cracked black pepper and salt to taste
Instructions
  1. In a large heavy pot, add olive oil with medium heat. Mince the fresh garlic and let it sit for 5 minutes. Saute onions, celeriac root, celery, shallots, and bell peppers until soft and onions are translucent. Add in the fresh garlic and sauté for 2 more minutes. Add in tomato paste and water and blend. Add salt and pepper with a touch of organic sugar and cook down for one half of an hour. Add fresh herbs and cook for another hour.
  2. Sautee fresh ground lamb in a separate pan with olive oil and fresh garlic. Add one third of the safrito to the lightly browned lamb and serve. The other two thirds of Safrito can be placed away or frozen.
Print Recipe
Cruciferous Black Bean Tostado/Taco/Bowl
Chock full of vegetables with chilicumin black beans bursting with smoked beechwood spread on a grain free Vegetable Tostado
Course Main Dish
Cuisine Mediterranean
Servings
Ingredients
Black Beans
  • 6 cloves fresh garlic minced or chopped
  • 1/2 cup red onion diced
  • 1 cup organic red, orange and yellow pepper
  • 1/2 cup organic vegetable broth
  • 1 15 oz. can of Westbrae Black Beans or Fig Food Co Bag of Black Beans drained in colander
  • 1.5 tsp BioNature Organic Tomato Paste
  • 1/2 tsp organic ground cumin
  • 2 tbsp extra virgin olive oil (Olea Estates, Braggs, or Mediterraneanbrand)
  • 1 cup Organic Cilantro leaves and stems, chopped
  • 6 La Preferida Pickled Mild Jalapeños
  • 1 tsp sea salt or Olea Smoked Beechwood Sea Salt optional but delicious
Vegetables
  • 1/2 red onion sliced
  • 1.5 cups Organic Broccoli Florets
  • 1 cup organic kale shredded
  • 2 cups organic red cabbage shredded
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon juiced
  • Redmond Sea Salt and cracked black pepper to taste
Bottoms and Toppings
  • 2 ounces finely sliced Snow White Goat Cheddar
  • 1 Avocado sliced
  • 1 lime
  • 1/2 cup Mother In Law Kimchi optional but an extra delicious kick)
  • For Tostado: 2 WrawP Gluten Free Pizza Crust
  • For Bowl: Cooked Farrow or Brown Basmati Rice
Course Main Dish
Cuisine Mediterranean
Servings
Ingredients
Black Beans
  • 6 cloves fresh garlic minced or chopped
  • 1/2 cup red onion diced
  • 1 cup organic red, orange and yellow pepper
  • 1/2 cup organic vegetable broth
  • 1 15 oz. can of Westbrae Black Beans or Fig Food Co Bag of Black Beans drained in colander
  • 1.5 tsp BioNature Organic Tomato Paste
  • 1/2 tsp organic ground cumin
  • 2 tbsp extra virgin olive oil (Olea Estates, Braggs, or Mediterraneanbrand)
  • 1 cup Organic Cilantro leaves and stems, chopped
  • 6 La Preferida Pickled Mild Jalapeños
  • 1 tsp sea salt or Olea Smoked Beechwood Sea Salt optional but delicious
Vegetables
  • 1/2 red onion sliced
  • 1.5 cups Organic Broccoli Florets
  • 1 cup organic kale shredded
  • 2 cups organic red cabbage shredded
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon juiced
  • Redmond Sea Salt and cracked black pepper to taste
Bottoms and Toppings
  • 2 ounces finely sliced Snow White Goat Cheddar
  • 1 Avocado sliced
  • 1 lime
  • 1/2 cup Mother In Law Kimchi optional but an extra delicious kick)
  • For Tostado: 2 WrawP Gluten Free Pizza Crust
  • For Bowl: Cooked Farrow or Brown Basmati Rice
Instructions
Beans
  1. Heat Vegetable broth in saucepan, covered
  2. When it comes to a light boil, add onion, and peppers, cover with lid and cook for about 8 minutes. Stir a few times.
  3. Add garlic, black beans, chili powder, cumin, smoked beechwood sea salt, cracked black pepper. Simmer for 5 more minutes.
  4. Turn off heat. Add cilantro and EVOO and pickled jalapeño. Keep covered on stove.
Vegetables
  1. Layer your steamer with onions first, followed by broccoli florets, shredded cabbage and kale. Cover and steam 5 minutes or until bright green. (Do not over cook these beauties or else you lose the bioactive known as Sulforaphane.
  2. Transfer to bowl and add EVOO, Lemon Juice, Salt and Cracked Black pepper to taste.
Tostado WrawP
  1. Place goat cheddar strategically onto Wrawps, place in toaster over for 2 minutes, then add beans andvegetables on top, sliced avocado and Kimchi on top. Squeeze lime juice for extra pizzaz.

One response to “Summer Mediterranean Recipes”

  1. Nalani Lynn says:

    These seem delicious and nutritious. . .will definitely try! Thank you

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