3 Easy Mediterranean Recipes for Summer Hosting

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Both alternatives provide similar protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

Plan on 2 chicken thighs per person if not serving snacks, or 1 per person if serving snacks.

Place chicken thighs in a medium bowl.

Add 20 g salt, 10 g sugar, 5 g black pepper, 3 g dried oregano, 50 g olive oil, 30 g chopped parsley, and 40 g minced garlic to the bowl.

Zest 2 lemons into the bowl and mix everything together by hand until the chicken is evenly coated.

Marinate the chicken in the fridge for at least 30 minutes.

Bring a pot of water to a boil over high heat for the pasta salad.

In a bowl, combine 150 g red wine vinegar, 15 g honey, and 15 g grainy mustard to make the dressing.

Dice 1 shallot (or a bit of red onion) and rinse it under cold water to remove the raw onion taste, then add to the dressing bowl.

Add 150 g extra virgin olive oil to the dressing and whisk to combine.

Chop the stems off the broccolini and place in a bowl, drizzle with olive oil and a pinch of salt, then toss to coat.

Preheat the grill to 550°F and spray the grates with olive oil pan spray.

Place marinated chicken thighs on the grill, avoiding excess marinade to prevent flare-ups.

Add the seasoned broccolini to the grill and cook for about 3 minutes without moving.

After 3 minutes, flip the broccolini and cook for an additional 2 minutes until charred but tender.

Remove the broccolini from the grill and set aside.

After about 4 minutes, flip the chicken thighs to get a good sear and cook until the internal temperature is high enough for juiciness.

After about 4 minutes on the second side, remove the chicken from the grill.

Add a pinch of salt to the boiling water and 225 g bow tie pasta, cooking according to package instructions (about 10-11 minutes).

Chop the grilled broccolini into half-inch lengths.

Chop 75 g olives into half-inch chunks.

Dice 1 red bell pepper into small pieces.

Check the pasta after 11 minutes; it should be about 10% past al dente.

Drain the pasta and rinse with cold water to stop the cooking process.

Combine the pasta with the dressing and all chopped veggies in a bowl.

Top with 75 g grated parmesan, 50 g chopped sundried tomatoes, and 10 g finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary