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 substitute lentils) and make it vegan.   Make some extras to freeze for a quick weekday lunch or dinner.  Serves 8

4 red peppers, halved, ribbed and cored

2 Tablespoons extra virgin olive oil

1 medium yellow onion, diced

3 Tablespoons minced garlic

½ pound ground turkey

16 ounces frozen chopped spinach, thawed and squeezed dry

½ cup chopped black Kalamata olives

1/3 cup artichoke hearts, drained, rinsed and chopped

1 cup cooked quinoa (1/3 cup before cooking)

1/3 cup finely chopped parsley

½  teaspoon red pepper flakes

1 ¼  teaspoon dried oregano

2 large eggs, beaten

16 ounce can stewed tomatoes, chopped

Salt and pepper to taste

Tzatziki for topping (store-bought brand or recipe on


Sweat onions in a frying pan with olive oil

When soft, but not browned, add garlic and saute for 2 minutes

Add turkey and cook through

Add spinach and saute until excess water evaporates

Remove from heat and drain excess liquid

Stir in remaining ingredients, except tomatoes and salt & pepper

Season with salt and pepper

Fill peppers with mixture and place on a baking tray

Top with tomatoes and their juice (You won’t use entire can)

Baked covered with foil at 375F for 30 minutes

Uncover and bake for an additional 15-20 minutes

Remove from oven and top with tzatziki


Greek-Style Baby Red Potatoes

The lemony flavor of these potatoes makes them the perfect accompaniment to fish or poultry.  Served at room temperature, this dish is perfect as potato salad, too!  Serves 6

1 ½ pounds quartered red potatoes

½ cup extra virgin olive oil

¼ cup fresh squeezed lemon juice

Salt and pepper

1 ½ Tablespoons minced garlic

2 Tablespoons finely chopped rosemary


Mix potatoes, olive oil, lemon juice and salt and pepper in a large bowl.

Roast on a baking sheet at 400F for 40 minutes.

Add garlic and rosemary and toss well.

Roast for an additional 10 minutes.

Mediterranean Sauteed Green Beans

This is the perfect accompaniment to most any Mediterranean meal.  Lightly charring the beans adds a bit of smokiness and depth.  I like my veggies to have “a bite” to them. so I don’t cook them for too long.  Serves 8

 ¼ cup extra virgin olive oil

1 red onion, thinly sliced

2 pounds fresh green beans, ends trimmed

1 cup water

14.5 ounce can diced tomatoes

1 teaspoon minced garlic

Salt and pepper


Heat olive oil in large frying pan.

Add onion slices.

Sautee over medium heat until onions start to wilt.

Increase heat to high and add green beans.

Sautee until lightly charred, 3-4 minutes.

Add remaining ingredients and bring to a boil.

Reduce heat, cover and simmer for 10 minutes

Season with salt and pepper


Greek Yoghurt, Granola and Fruit Parfaits

These parfaits are perfect for a simple dessert or even for breakfast.   Use whatever fruit is in season and keep lots of the granola on hand for a snack at any time.  This recipe makes a lot more granola than you need.  Serves 4


Granola (use 1 cup of final product for this recipe)

1/2 cup pure maple syrup

2 large egg whites

1 Tablespoon vanilla extract

1 ¼ teaspoons ground cinnamon

4 cups gluten-free old fashioned rolled oats

1 cup roughly chopped almonds


2 cups non-fat Greek yoghurt

1 teaspoon vanilla extract

2 Tablespoons honey


2 cups mixed berries

2 teaspoons fresh lemon juice




Position rack in bottom third of oven and preheat to 325F.

Generously coat heavy large rimmed baking sheet with nonstick spray.

Warm maple syrup in saucepan until it is lukewarm.

Pour into bowl and whisk in egg whites, vanilla, and cinnamon.

Add oats and almonds.

Toss well.

Spread mixture on baking sheet and bake for 30 minutes.

Stir well and let cool on pan.

(Feel free to add in any dried fruits, nuts or seeds you have on hand.)

Store in airtight container in a cool dry place.


Stir vanilla and honey into yoghurt.


Mix berries and lemon juice together.

Let stand for 1 hour at room temperature.


Put 2 Tablespoons of granola in bottom of parfait cup or wine glass.

Top with ¼ cup fruit.

Top with ¼ cup yoghurt.

Repeat each layer one more time.



Sorghum Syrup Salad Dressing

Sweet sorghum syrup is all natural and high in potassium, antioxidants, and protein.   It can be substituted anywhere you might have used maple syrup or molasses.   Make this dressing in large batches and keep it in your refrigerator.  It pairs well with most fall or winter salads, especially those with pears, apples, or walnuts.  Serves 6-8


1 Tablespoon sweet sorghum syrup

2 Tablespoons apple cider vinegar

1 teaspoon Dijon mustard

½ cup extra virgin olive oil

Salt and pepper



Whisk syrup, vinegar, and mustard together.

Slowly whisk in olive oil.

Season with salt and pepper.


For more Mediterranean-inspired recipes from Chef Kim, go to:


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