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Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
Mar 15, 2000
Page
12
The Mediterranean diet is presented as more than a fad, highlighting meal patterns, social meals, and moderated wine. Dean Harrs Fastides notes Americans rush meals, stressing the benefit of slower, shared dining with emphasis on grains vegetables legumes and less meat.
In a small bowl mix lettuce cheese olives peppers and dressing. Spoon into two half pita pockets to serve. Makes two servings.
A lentil walnut spread blends finely minced arugula spinach or watercress and olive oil with lentils, walnuts, and spices. Process lentils into a paste, mix with walnuts, then fold in arugula and broth with cumin coriander and salt. Refrigerate and serve with bread or pita. Makes 6 servings.
A simple broiled fish recipe uses 6 fillets of flounder sole or orange roughy. The fish are broiled with a yogurt and Dijon mustard horseradish sauce, topped with Parmesan, about six minutes until the fish flakes. Serves six.
A citrus almond torta combines almond flour, ground almonds, baking powder, cinnamon, salt, and cloves with eggs sugar orange juice and zest. The batter bakes in a 9 to 10 inch pan at 325 degrees, finished with sugared orange slices and a dusting of confectioners sugar.
Beat egg whites to light and foamy then gradually add sugar until pale. Fold in orange juice zest vanilla and olive oil. Combine with dry ingredients and bake 40 45 minutes until done. Cool slice dust with sugar and garnish with sugared orange slices. Makes 12 servings.
The Mediterranean diet emphasizes plant based foods such as fruits vegetables potatoes beans breads and grains with nuts and seeds and fresh fruit for dessert. Use olive oil as the main fat and limit saturated fat. Include dairy fish and poultry weekly and eggs up to four per week. Red meat is rare. Regular activity and relaxed meals support digestion and well being. Source Oldways Preservation & Exchange Trust Harvard School of Public Health and others.
A detailed slate of daytime and prime time cooking shows across multiple stations. Notable items include Breaking Bread With Father Dominic at 2 pm with festive breads, Great Chefs of the World dishes, Emeril Live, Good Eats, Ainsley Harriott, and themed regional programs.
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