Savour—Mediterranean-Inspired Dishes You’ll Love

Enjoy life with foods that look fancy but are relatively easy to prepare and are suitable for any season.

Written by:Cambria USA
Photographed by:Steve Henke

Take a page from the charcuterie playbook and add delicious dips to the serving boards at your next gathering.

Cambria design shown: Inverness Bristol Bay™

Grilled Garlic & Rosemary Lamb Chops with Mint Apple Sauce

Adapted from Kitchen Swagger; Serves 4

INGREDIENTS

For the lamb chops:

  • 8 lamb chops
  • 2 Tbsp. olive oil
  • 2 whole garlic cloves, peeled
  • 2–3 sprigs of fresh rosemary
  • 2 Tbsp. unsalted butter
  • Salt and pepper to taste
  • Roasted grapes for garnish

For the mint apple sauce:

  • 1⁄2 c. packed mint leaves
  • 3 sprigs flat leaf parsley, leaves only
  • 1 Granny Smith apple, cored and sliced
  • 1⁄3 c. olive oil
  • 1 tsp. lemon juice

DIRECTIONS

Bring the lamb chops to room temperature for 20 minutes prior to grilling. Season each side liberally with salt and pepper. While the lamb comes to room temperature, add all of the sauce ingredients into the bowl of a food processor and pulse until well combined. Place the sauce in a glass jar and store in the refrigerator until ready to serve. Melt the butter, garlic, and rosemary in a saucepan. Preheat the grill to medium-high and grill the lamb chops for 2–3 minutes per side for medium (130°F), basting each side with butter. When the chops are done, spoon remaining butter over the chops. Let rest for 5 minutes before serving. Editor’s Tip: Garnish with roasted grapes.

Pair Like a Pro by Leslee Miller | The rich red Antidoto Tempranillo Ribera del Duero has notes of dark, red fruit. It’s medium bodied with hints of licorice, spice, and dried provençal herbs, making it a gorgeous combo to a medium rare chop topped with light refreshing sauce.

Mint & Pistachio Whipped Feta

(Pictured above right) Adapted from Adventures in Cooking; Serves 8–10

INGREDIENTS

  • 2⁄3 c. shelled pistachios
  • 12 oz. feta cheese
  • 3⁄4 c. packed fresh mint leaves
  • 1⁄2 c. plain full-fat Greek yogurt
  • 2 Tbsp. lemon juice
  • Zest from 1 lemon
  • 1⁄4 c. olive oil

DIRECTIONS

In the bowl of a food processor, blend the pistachios until a smooth nut butter forms. Add feta, mint, yogurt, lemon juice, and lemon zest and blend to combine. While the food processor is running, add olive oil in a thin and steady stream through the hole in the processor’s lid. Continue blending until light and silky smooth in texture. Serve in a shallow bowl with olive oil drizzled on top. Garnish with chopped pistachios and mint. Editor’s Tip: Serve with crostini, pita, crackers, or naan bread. If you’re making the dip ahead of time, take it out of the refrigerator 30 minutes before serving so it’s soft enough for dipping.

Pair Like a Pro by Leslee MillerWeingut Markus Huber sparkling white wine from Austria is dry, fruit-driven, yet creamy on the palate. It’s bright and acidic with notes of fresh honey and citrus. It’s Minerally, yet creamy enough to make friends with the mint and pistachio flavors in this dip.

Whipped Brie with Honey & Chili Oil

(Pictured above left) Adapted from Healthy Nibbles; Serves 8

INGREDIENTS

For the chili oil:

  • 2 Tbsp. gochugaru (Korean pepper flakes)
  • 1½ tsp. chili flakes
  • 1⁄2 tsp. Kosher salt
  • 1½ Tbsp. minced garlic
  • 1 Tbsp. minced ginger
  • 1⁄3 c. canola oil

For the Brie and toppings:

  • 16 oz. cold Brie
  • 1½ Tbsp. honey or to taste
  • 1 to 1½ Tbsp. chili oil or to taste
  • 1 Tbsp. sliced scallions
  • 1 tsp. toasted sesame seeds

DIRECTIONS

Place the gochugaru, chili flakes, salt, minced garlic, and minced ginger into a bowl that can handle heat, like a ceramic or stainless steel mixing bowl. Heat canola oil in a saucepan on medium-high for about 2–3 minutes, until the oil reaches 325°F to 350°F. Turn off the heat and carefully pour the hot oil over the spices. Set the oil aside to infuse later. Take the Brie from the refrigerator and remove wrappers. Using a sharp knife, slice off the rind and use a spoon to scrape off any remaining cheese on the rind. Cut remaining Brie into 1-inch cubes and transfer everything to a plate. Let cheese sit out for about 45 minutes, until it reaches room temperature. Transfer the Brie to the bowl of a food processor and blend for about 15–20 seconds. The cheese will gather into a large clump, but it should spread out eventually. Use a spatula to scrape down the sides of the bowl and then blend cheese again for another 15 seconds. Repeat this step until the Brie is the consistency of soft whipped butter. Transfer whipped Brie to a bowl and smooth it out with the back of a spoon. Drizzle honey and chili oil over the Brie and sprinkle sliced scallions and toasted sesame seeds over the top. Serve immediately with crackers or toasted slices of baguette.

Pair Like a Pro by Leslee Miller | A perfect accoutrement for pairing with this whipped Brie with honey is Thierry Tissot Extra-Dry Sparkling (Gamay, Mondeuse) Rosé. This lovely, cherry popping, creamy strawberry, savory bubble balances the spice of the chili.

Cambria design shown: Windsor Brass Satin Ridge™

Roasted Beet Lentil Salad with Mustard Balsamic Vinaigrette

Adapted from Occasionally Eggs; Serves 4

INGREDIENTS

For the roasted beets:

  • 6 medium beets peeled and quartered
  • 6 shallots peeled and quartered
  • 1 Tbsp. olive oil
  • 3 Tbsp. fresh thyme, leaves only
  • 1⁄4 tsp. sea salt
  • 1⁄4 tsp. pepper

For the salad:

  • 2 c. cooked black lentils
  • 2 pears thinly sliced
  • Seeds from half a pomegranate
  • 1⁄4 c. toasted pine nuts

For the mustard balsamic vinaigrette:

  • 1⁄4 c. olive oil
  • 3 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1⁄2 tsp. honey or maple syrup
  • 1⁄4 tsp. sea salt
  • 1⁄4 tsp. pepper

DIRECTIONS

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the beets and shallots onto the baking sheet and mix with the olive oil, thyme, sea salt, and pepper. Arrange the shallots in the middle of the baking sheet with the beets around the perimeter. Roast for 25–30 minutes, or until tender. While the beets are roasting, cook lentils according to package instructions. Place cooked lentils into the base of a large bowl and top with roasted beets and shallots, pears, pomegranate seeds, and toasted pine nuts. In a container or jar with a lid, combine all mustard balsamic vinaigrette ingredients and shake until combined. Pour the vinaigrette over the salad and serve warm. Editor’s Tip: If your shallots are starting to crisp too much or turn too dark, remove and set aside before the beets are finished cooking.

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