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Cinco de Mayo Recipes from Chef Kim

Grilled Mahi Mahi Tacos   This recipe is always a hit.  You could easily adapt to use the seasoning with chicken tacos as well.   I like to experiment by topping with a fresh fruit salsas or guacamole.   Serves 4   Fish 4…

Why I Eat Like a Mediterranean

“Why I Eat Like a Mediterranean” by Dietitian Toby Amidor . . . I'm a Dietitian and I've Always Followed the Mediterranean Diet and it's worked for 20 years. The Mediterranean Diet was named by U.S. News & World Report the top…
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Mediterranean Recipes from Brain Health Summit 2019

  Recipes Courtesy of Chef in Residence, Kim Baretta . . . Mediterranean-Style Stuffed Red Peppers This homestyle recipe is a meal all in one!  Just add a side salad, and dinner is done!  You can easily omit the turkey (or…

Whole Grains Fact Sheet

Whole Grain (and some seeds) Factsheet Healthy and filling (protein, B vitamins, vitamin E, magnesium, iron, fiber). Linked to many health benefits, especially when part of a Mediterranean lifestyle. This includes less brain shrinkage,…

Learning to Live the Mediterranean Lifestyle

Brain Healthy Eating:  Learning to Live the Mediterranean Lifestyle   The Mediterranean Lifestyle is proven: Ancel Keys 7 Countries study from the 1950’s World Health Organization Guidelines, 1990 Blue Zones by Dan…

Olive Oil Cake

By Chef Kim Baretta This recipe was featured in Bon Appetit.  It is so moist with a lovely texture.   I use a good quality grocery store olive oil in the cake, but an expensive finishing olive oil or lemon flavored olive oil to drizzle…

Fresh Macerated Strawberries

By Chef Kim Baretta This is a perfect summer recipe for dessert.  It’s quick, easy, healthy and requires no heating up of the kitchen!  You can easily substitute other berries or peaches.  You could serve with a small dollop of lightly…

Grilled Shrimp Wrapped in Mango

By Chef Kim Baretta   This is a light and fresh appetizer.  While its flavors are more Indian than the Mediterranean, it fits all the guidelines to the Mediterranean lifestyle.  Make sure you buy ripe, but not overripe mangoes.   Makes…

Stuffed Eggplant with Tzatziki

By Chef Kim Baretta This is a wonderful make ahead dish.  The original recipe calls for ground lamb, but I substituted cooked lentils the first time I made it.   It’s perfect to serve at room temperature on a hot day.  …

Cucumber Rounds with Hummus and Ratatouille

By Chef Kim Baretta This hors d’oeuvre is really refreshing.  It has become a staple at parties with vegan guests.  All 3 elements can be prepared the day before.   Makes 20 pieces   1 English cucumber   Hummus 2…