Mediterranean flavors for autumn menus

More recipes

Mango Caprese Salad

Yield: 8 appetizer or salad servings

3 large ripe mangos (9-count*), peeled, pitted and sliced thinly
8 oz. fresh mozzarella, sliced thinly
3 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra virgin olive oil
to taste, sea salt and freshly ground pepper
12 large leaves fresh basil, snipped

Alternate 4 slices of mango and 3 slices of mozzarella for each serving. Drizzle with lemon juice and oil; season with salt and pepper. Sprinkle with basil.

*A 9-count mango weighs about 18 oz. and yields approximately 11 oz. useable fruit.

Photo: National Mango Board

Grape Leaves Stuffed with Lentils and Dried Fruits

Yield: 28 pieces. Adapted by a recipe from Chef Chet Holden.

½ cup dry USA lentils, rinsed
1cup water
2/3 cup bulgur
2 cups boiling water
1/3 cup minced dried apricots
½ cup dried currants
¼ cup chopped fresh mint
1 Tbsp. chopped fresh summer savory, or 1 tsp. dried
¼ cup lemon juice
1 tsp. salt
½ tsp. freshly ground black pepper
¼ cup olive oil
1/3 cup pine nuts
2 cups chopped onion
8-oz. jar whole grape leaves, rinsed and blotted dry (about 28 leaves)
14½ oz. can vegetable or chicken broth
for garnish, lemon slices
for dipping, plain yogurt or sour cream

Combine lentils and 1 cup water in a saucepan. Bring to a boil, reduce heat, cover and simmer until lentils are tender, about 30 minutes. Drain lentils well and place them in a large mixing bowl.

In a small bowl, pour boiling water over bulgur and soak until tender, about 30 minutes. Drain well.

Add bulgur to lentils along with apricots, currants, mint, savory, lemon juice, salt and pepper.

Heat olive oil in a heavy pan. Add pine nuts and cook, stirring until nuts are golden. Add nuts to the lentil mixture, reserving the oil in the pan. Add onions to hot oil and cook them for 5 minutes over medium heat. Add onions to the lentil mixture, stirring well. Preheat oven to 400°F. Trim any hard stems from grape leaves. Place a generous Tbsp. of filling close to the stem end of each leaf. Fold the leaf base over the stuffing, fold both long leaf edges in over the stuffing to keep it from spilling out, and finish rolling up the leaf. Pack stuffed leaves, seam-side down, in an ungreased 13” x 9” baking dish. Pour stock into dish. Cover dish tightly with aluminum foil and bake for 30 minutes. Serve warm, or cover and chill for several hours. If you wish, garnish with lemon slices and serve with plain yogurt or sour cream for dipping.

Photo: USA Dried Pea & Lentil Council