So why did we pick Mallorca – why not? Mallorca is part of the Balearic Islands in the Mediterranean known for its beach resorts and protected coves. The island sits off the coast of Spain (a 30 minute flight from Barcelona) and is a popular holiday destination for Europeans. Yes Europeans – not Americans…which makes it that much better! The island is actually bigger than we expected and has very different terrain. Flat land, mountains and fertile plains. If this place isn’t on your list of travel destinations…it will be after this post! (We hope!) Continue reading “Mallorca”
Opa! T.W.O. headed to Greece for the night and made Lamb kabobs accompanied with fresh vegetables, humus and pita. It was the closest we could get to Mykonos in less than 24 hours. Check out how to make this easy, delicious recipe for your next family dinner. It’s great for a group of people and will have everyone walking away satisfied!
– 3 lb leg of lamb
– 3 large meyer lemons
– 4 Tablespoons Lawry’s season salt
– 3 Tablespoons fresh garlic, chopped
– 1 Tablespoons cayenne pepper
– 3 teaspoons coriander
1. Cut up the leg of lamb into cubes. If the leg of lamb has fat surrounding the perimeter, trim it off. Place in a bowl.
2. Add the lemon juice from all three lemons, Lawry’s season salt, garlic cloves, cayenne pepper and coriander. Mix well and let it marinade for at least 30 minutes. If there is no juice at the bottom of the bowl, add more fresh lemon juice.
3. Place on skewers and pour remaining juice on top of the lamb prior to placing on the bbq.
4. Preheat bbq to medium heat. Add the lamb and cook for 20 minutes or until done. Be careful not to overcook, you don’t want chewy lamb.
Summer is over, but that doesn’t mean you have to change your menu completely! Here in Southern California the weather is still warm, so T.W.O. decided to whip up the Mediterranean quinoa salad. It’s easy, refreshing and easy for those weeknight meals!
Mediterranean Quinoa Salad
– 1 cup quinoa
– 2 cups chicken broth
– 2 cups chopped mini heirloom tomatoes
– 1 cup Persian cucumbers, quartered
– 1/4 cup fresh mint, chopped
– 2-3 garlic cloves, chopped
– 1/2 cup sweet onion, diced
– 1/2 cup feta cheese
– 1 Tablespoon Olive Oil
– 2 Tablespoons balsamic vinaigrette
– 4 Tablespoons lemon juice (optional)
1. Cook quinoa as directed using the chicken broth instead of water.
2. In a bowl, combine the tomatoes, onions, olive oil and balsamic. Season with salt and pepper. Let marinate for 5-10 minutes. Add the mint.
3. Once the quinoa is done cooking, remove from heat and let cool for 10 minutes. Add to the vegetable combination and mix well. Top with feta and lemon juice and you have yourself a European salad!!
For the month of September, T.W.O. is going to focus on appetizers that don’t involve cheese. Crazy right? I know we all love a charcuterie plate filled with cheese – goat cheese, port salud, manchego and gouda just to name a few, but we are going to think outside the box this month and feature some alternative appetizers. Our first post is filled with veggies – carrots, snap peas and hummus. It’s a light appetizer that won’t fill up your guests prior to dinner. Did we mention it is healthy too? Grab your favorite hummus and lets start appetizing.
The Ultimate Veggie and Hummus Platter
– Rice crackers
– Snap peas
– Romaine lettuce leaves
1. Place romaine lettuce on a serving tray. Top with your hummus.
2. Add your vegetables and crackers.
3. Ready to serve!
It’s easy as 1-2-3!
Chicken kebabs, beef kebabs and fish kebabs seem to be the most popular type of kebab around these days, so T.W.O decided to change things up and make ground lamb kebabs! The aromas of this dish makes you feel like you are in Greece and will no doubt satisfy your taste buds. And the best part of this recipe is that it is easy- great for your next summer BBQ!
– 3 lbs lean ground lamb
– 1 large onion, chopped
– 1 Tablespoon ginger root, peeled and chopped
– 2 cloves of garlic, chopped
– 2 Tablespoons cilantro, chopped
– 1½ teaspoons ground cayenne pepper
– 1 teaspoon ground cumin
– 2 teaspoon ground coriander
– 2 teaspoon salt
– 2 teaspoon ground pepper
– 2 eggs
– 1 cup Fage 0% Greek Yogurt
– 3 Tablespoons lemon juice
– 3 Tablespoons fresh dill, chopped
– Salt & Pepper
1. Place the ground lamb into a large bowl. Add in the rest of the kebab ingredients and mix until well combines. Marinade in the refrigerator for 1 hour.
2. Meanwhile, prepare yogurt sauce by mixing all the ingredients in a small mixing bowl. Cover and refrigerate.
3. Fire up the grill. Divide the ground meat mixture into equal parts (about 6) and roll these into a sausage shape. Insert a bamboo stick into each kebab.
4. Place kebabs on the grill and cook 6 minutes on each side, or until done.
Mediterranean food has been on T.W.O.’s mind lately so we decided to mix up our ordinary chicken meal into a one that will make us feel like we are in Greece! And we did it with some Greek Marinated Chicken kabobs. The marinade includes Greek yogurt, which keep the chicken so moist after barbequing it. Pair this dish with some hummus, orzo, Greek salad and you will be breaking plates all night!
Greek Marinated Chicken
- 1 cup Greek Yogurt
- 1 Tablespoon olive oil
- 4 Garlic cloves, minced
- ½ Tablespoon dried oregano
- 1 Lemon
- 1/3 cup fresh parsley, chopped
- ½ teaspoon salt
- Fresh cracked pepper
- 2 chicken breasts, boneless & skinless
- For the marinade, combine the yogurt, olive oil, garlic, oregano, salt, and freshly cracked pepper in a bowl. Use a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from the lemon. Stir until the ingredients are well combined. Add the parsley and stir it into the marinade.
- Cut the chicken breasts into cubes. Add the chicken and marinade to a large Ziploc bag. Massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for at least 30 minutes.
- After marinating for 30 minutes, skewer the chicken breasts. Place on the BBQ and cook for about 20-30 minutes or until done.
Have you ever thought about grilling lettuce? Well you will after reading this recipe. It’s a great way to bring more flavors to your fresh salad without adding the calories or the ingredients. T.W.O. combined the grilled romaine with fresh vegetables and a homemade dressing. Check out the recipe below.
Grilled Mediterranean Salad
– 2 heads organic romaine
– 1 ½ cup fresh tomatoes, diced
– 1 cup hearts of palm, sliced
– 4 persian cucumbers, sliced
– ¼ cup basil olive oil
– 2 Tablespoon fig balsamic
– 1 Tablespoon rice vinegar
– ¾ cup lemon juice
– Olive oil (~ 1 teaspoon for drizzling)
- Cut the romaine heads in half, lengthwise. Leave the stem and core intact.
- Drizzle the olive oil and salt and pepper on the halves.
- For the dressing: combine the, basil olive oil, fig balsamic, rice vinegar, lemon juice, salt and pepper. Mix well and set aside.
- On a heated barbeque, place the romaine halves on the grill over low-medium heat. Cook for 2-3 minutes per side. Make sure to watch the lettuce leaves – you don’t want them to start to burn.
- Remove the lettuce and top with homemade dressing, tomatoes, cucumbers and hearts of palm. Add pepper as needed.
Imagine, lounging on the beach looking at the crisp blue ocean waters of the Mediterranean in the warm sun. Besides rose, what else is missing? Of course, some Mediterranean orzo pasta salad! Its refreshing, light and satisfying. See you in paradise!
Mediterranean Orzo Pasta Salad
– 2 cups orzo
– 4-6 cups water
– ¼ cup fresh mint, chopped
– 2 cups cherry tomatoes, halved
– ½ cup red onions, chopped
– ½ cup lemon juice
– 2-3 Tablespoons olive oil
– 2-3 garlic cloves, diced
– 1 cup marinated artichoke hearts (optional)
- Cook orzo as directed on the box.
- Once the orzo is done, strain all the water out. Place in a bowl.
- Mix in chopped mint, cherry tomatoes, garlic, red onions, lemon juice, olive oil, salt and pepper. Add artichoke hearts if deserved.
- Plate and serve! Store leftovers in the refrigerator. If the pasta gets dry, add more lemon juice.
T.W.O. first discovered fattoush salad at a great lunch spot in San Francisco called Blue Barn! The restaurant offers many kinds of salads and sandwiches, but the fattoush salad was our favorite. This salad is a variation of your traditional Greek salad – It has many of the same ingredients, but includes pita chips, parsley, mint and garbanzo beans. It’s delicious and makes for a great lunch or dinner dish!
For the salad:
-Mix of romaine and kale lettuce
-Garbanzo beans, rinsed
-Cherry tomatoes, sliced in half
-Persian cucumbers, sliced
-Red Onion, chopped
-Kalamata olives, chopped
For the dressing:
-1/4 cup olive oil
-1 cup lemon juice
-1 teaspoon cumin
-1 garlic clove, chopped
-Salt and Pepper
Preheat oven to 415°F. Cut the pita bread into small squares and toss in olive oil, salt and pepper. Spread the pita bread on a cookie sheet lined with parchment paper. Bake in oven for 15 minutes, making sure to flip the pita bread over halfway through so they cook evenly. Take the pita chips out of the oven and set aside.
Next, chop the salad into small pieces. Next add in the garbanzo beans, tomatoes, cucumbers, red onion, olives, mint, parsley, and cheese.
Add in the pita chips.
Toss the ingredients with the dressing. Make sure to add in the dressing right before serving so the pita chips don’t get soggy.
It’s time to eat!