Jambalaya With Mediterranean Vegetables

Using Your Extra Virgin Olive Oil With Simple Fresh Summer Produce

Cooking up delicious, healthy one pot Mediterranean meals doesn’t have to be complicated or take hours of prep – let extra virgin olive oil do the work for you! Whether you’re looking for an easy weeknight dinner idea or a dish that will impress your next dinner party guests, these recipes featuring extra virgin olive oil are sure to please. Cook with confidence and enjoy the beautiful flavors of the Mediterranean Diet!

First up is this delicious Jambalaya  from Slurp.com . Although it is not technically a Mediterranean dish the concept of Jambalaya together with Mediterranean Diet ingredients and Extra Virgin Olive Oil, and you have a one-pot winner dinner on your hands. What you need to do is heat extra virgin olive oil and cook the paneer along with garlic, bell peppers, onions, tomatoes, oregano, paprika, thyme, cilantro, salt and pepper. You can also add some cayenne pepper for that Cajun touch. Add soaked basmati rice to this veggie mix, add stock or water accordingly, and cook it up like a soupy pulao. 

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One Pot Jambalaya Recipe With Extra Virgin Olive Oil

Ingredients

  • Extra Virgin Olive Oil
  • Paneer
  • 1 Garlic
  • 1 Pepper
  • 1 Onion
  • 6 Tomatoes
  • Oregano, paprika, thyme, cilantro
  • Salt & Pepper

Instructions

  1. What you need to do is heat extra virgin olive oil and cook the paneer along with garlic, bell peppers, onions, tomatoes, oregano, paprika, thyme, cilantro, salt and pepper.
  2. You can also add some cayenne pepper for that Cajun touch.
  3. Add soaked basmati rice to this veggie mix, add stock or water accordingly, and cook it up like a soupy pulao.

Chicken & Spinach Skillet Pasta Recipe

Chicken And Spinach Skillet Pasta

Ingredients

  • 8 ounces gluten-free penne pasta or whole-wheat penne pasta
  • 2 tablespoons Morocco Gold extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces
  • ½ teaspoon salt
  • Morocco Gold Extra Virgin Olive Oil For Frying
  • ¼ teaspoon ground pepper
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • Juice and zest of 1 lemon
  • 10 cups chopped fresh spinach
  • 4 tablespoons grated Parmesan cheese, divided

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer
  3. Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

Sausage And Veg One Pot Recipe

Sausage And Vegetable Summer One Pot Casserole

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 12 good-quality sausages
  • 1 small onion, chopped
  • 1 fennel bulb, quartered, then sliced
  • 2 garlic cloves, crushed
  • ½ red chilli, finely chopped
  • 2 tsp fennel seed
  • 2 tbsp plain flour
  • 150ml white wine
  • 500ml chicken stock
  • 200g pack green bean, halved
  • 300g broad bean, double podded (unpodded weight)
  • 300g pea
  • 200g pot half-fat crème fraîche
  • zest 1 lemon, juice of ½
  • handful parsley, chopped
  • handful basil, chopped
  • ½ red chilli, finely chopped, to serve
  • crusty bread, to serve

Instructions

  1. Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.
  2. Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.
  3. Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the crème fraîche, lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, sprinkle with the chilli, then serve with plenty of bread for soaking up the juices.

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