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  • Chef Lisa

Mediterranean Night

Last Friday night the supper club chose to make Mediterranean food, using the following recipes. When they arrived, they jumped right in and quickly created some amazing food. They were worried that they would have too much time on their hands. Instead, they ended up enjoying a leisurely meal with great conversation. A cell phone only appeared once. Time was gone too quickly.

Not everyone loved this meal, but that's okay. It is important to open our minds to new tastes. Of course, not everyone will love everything.

Moroccan Chicken with Lemon and Olives


  • 2 teaspoons paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon ground ginger

  • 1 teaspoon turmeric

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon freshly ground pepper

  • 2 teaspoons olive oil

  • 1 chicken thighs 3-4 lbs, cut into 1" squares

  • salt to taste

  • 3 cloves garlic

  • The rind of 1 preserved lemon, cut into strips (Whole Foods or Patels)

  • 1 cup green olives, pitted

  • 1/2 cup raisins

  • 1/2 cut water

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup fresh Italian parsley, chopped


  1. Combine the first 6 ingredients, and coat the chicken well with this spice rub. Let the chicken sit in the refrigerator for at least one hour before cooking in order to absorb in these flavors.

  2. Heat up the olive oil and brown the chicken in a skillet.

  3. Add salt, garlic and onions and cook for 15 minutes.

  4. Add lemon, olives, raisins and water and simmer for 30 more minutes.

  5. Stir in fresh chopped cilantro and Parsley right before serving.

  6. Best served over couscous.



  • 1/3 cup good quality tahini

  • 2-4 Tablespoons cold water, or more if needed

  • 2 Tablespoons olive oil

  • 1/2 teaspoons ground cumin

  • 3/4 teaspoon fine sea salt

  • 2 medium cloves garlic, peeled and smashed

  • Juice of 1 lemon

  • 1 15 oz. can of chickpeas, rinsed and drained

  • Optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground paprika, toasted pine nuts.


  1. Add tahini, cold water, olive oil, cumin, salt, garlic and lemon to a food processor. Puree until smooth.

  2. Add the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.

  3. Taste and season with additional salt and cumin as desir


Greek Yogurt Parfaits

This is a very impressive, healthy dessert, served in tall shot glasses.


  • A large container of whole milk, unsweetened Greek yogurt

  • 1 pomegranate, seeded

  • 1 mango, chopped into small pieces

  • 1/2 cup of crushed pistachios


  1. Put a layer of yogurt in the bottom of the tall shot glass.

  2. Put a layer of chopped mango on top of the yogurt.

  3. Add another layer of yogurt.

  4. Put a layer of pomegranate seeds on top of the second layer of yogurt

  5. Add a third layer of yogurt and to with the crushed pistachios.

We tried this without any kind of sweetener. Then we added honey. The group seemed to prefer the non-sweet over the sweet. The fruit provides enough natural sweetness.

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