Try These Mediterranean Diet Easy Recipes In Less Than 20 Minutes
As we see the first signs of Spring, it’s often a time to think again about your wellness goals but it can be daunting to come up with new ways to bring Mediterranean diet meals back with minimum fuss. At Morocco Gold, we love nothing better than exploring new ways to inspire you to eat well with ease and make the best use of your polyphenol packed extra virgin olive oil every day. Here are some quick and easy Mediterranean meals which can be made in less than 20 minutes.
Quick Shrimp Puttanesca With Extra Virgin Olive Oil
Ingredients
- 8 ounces refrigerated fresh linguine noodles, preferably whole-wheat
- 1 tablespoon Morocco Gold extra-virgin olive oil
- 1 pound peeled and deveined large shrimp
- 1 (15 ounce) can no-salt-added tomato sauce
- 1 ¼ cups frozen quartered artichoke hearts, thawed (8 ounces)
- ¼ cup chopped pitted Kalamata olives
- 1 tablespoon Morocco Gold extra-virgin olive oil
- ¼ teaspoon salt
Instructions
- Bring a large pot of water to a boil. Cook linguine according to package instructions. Drain.
- Meanwhile, heat oil in a large skillet over high heat. Add shrimp in a single layer and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Stir in tomato sauce. Add artichoke hearts, olives, capers and salt; cook, stirring often, until the shrimp is cooked through and the artichoke hearts are hot, 2 to 3 minutes longer.
- Add the drained noodles to the sauce and stir to combine. Divide among 4 pasta bowls. Serve hot.
Minestrone With Italian Sausage And Pesto
Ingredients
- 1 teaspoon Morocco Gold extra-virgin olive oil
- 1 (19 ounce) can low-sodium minestrone soup
- 2 tablespoons pesto
- 2 diagonal slices whole-wheat baguette (1 inch thick)
Instructions
- Heat oil in a small saucepan over medium heat. Add sausage and cook, stirring, until golden brown around the edges, 2 to 3 minutes. Pour in soup and bring to a simmer. Cook until the soup is steaming, about 5 minutes.
- Divide the soup between 2 bowls; top each with 1 tablespoon pesto and serve with a baguette slice.
- Nothing makes a soup into a meal for wellness like a quality Minestrone and , as this clever number from eatingwell.com demonstrates, a hearty soup can be produced in just 10 minutes!
Kale And Chickpea Grain Bowl With Avacado Dressing
Ingredients
- 1 cup boiling water
- 1/2 cup uncooked bulgur
- 2 (15-oz.) cans unsalted chickpeas, rinsed and drained
- 1 1/2 tablespoons canola oil
- 2 cups finely chopped carrots
- 4 cups chopped lacinato kale
- 1/2 cup vertically sliced shallots
- 1/2 cup fresh flat-leaf parsley leaves
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 avocado, peeled and pitted
- 2 tablespoons Morocco Gold extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 tablespoon tahini (sesame seed paste), well stirred
- 1 garlic clove
- 1/4 teaspoon ground turmeric
Instructions
- This vegetable and crunch delight is a taste sensation from cookinglight.com especially if you show it some love with your bottle of Morocco Gold extra-virgin olive oil!
- Combine 1 cup boiling water and bulgur in a medium bowl. Let stand 10 minutes; drain well.
- Pat chickpeas dry with paper towels. Heat canola oil in a large skillet over high. Add chickpeas and carrots; cook, stirring occasionally, until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrots are tender, about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt, and pepper to bulgur; toss.
- Process avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric, and remaining 1/4 teaspoon salt in a food processor until smooth. Divide bulgur mixture among 4 bowls; drizzle evenly with avocado mixture. For more inspiration on how to incorporate The Mediterranean Diet and Extra Virgin Olive Oil into your wellness goals for 2022 hop on over to our recipe section here.
