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…

Mini Triple Chocolate Tart

By Chef Kim Baretta I found this recipe in an old Gourmet magazine and made it for Valentine’s Day.  This is the mini version.  They freeze well so, be sure to make a full batch.  They are a perfect small bite of dark chocolate,…

Gingered Squash and Pear Soup

By Chef Kim Baretta This soup is so quick and easy and it’s absolutely delicious.  It was in a Halloween magazine but can be served all winter long.  It is great in that it has no dairy.  It also freezes well. Makes 8 cups INGREDIENTS: 2…

Cannellini Bean, Roasted Garlic and Sun Dried Tomato Dip

By Chef Kim Baretta This dip makes a nice change from hummus and is lower in fat.  Cannellini beans are a staple in Mediterranean cuisine and have a buttery, creamy quality.   They are also a good source of protein and fiber. 1…

GRILLED CHICKEN AND FARRO SALAD WITH SUMMER VEGETABLES

By Chef Kim Baretta.  This recipe is an adaptation from a recent Cooking Light recipe.  It is great for a hot summer day.  Everything but the farro can be cooked outside on the grill so you don’t heat up your kitchen!  Substitute brown…

CUCUMBER SOUP WITH GREEK YOGURT AND DILL

By Chef Kim Baretta.   This cold soup makes for a nice change from gazpacho.  You can keep it simple or fancy it up by topping it with shrimp or crab. Makes 10-12 (using shot glasses)   1 English Cucumber, about ¾ skin,…

Turkey and Zucchini Burgers with Lemon Garlic Sauce

By Chef Kim Baretta These burgers make a great party dish or weeknight supper.   Make them slider sized for a party or bigger for a burger in a whole wheat pita for supper.  The zucchini keeps them really moist and adds an extra vegetable…