MORNING STAR • JULY 10 - 16, 2008
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Eat like the Greeks to maintain a healthy heart The cuisine of the MediterORETTA NORR ranean is bold, flavorful and colorful. Factor in other adjectives like delicious and healthy and you have food that’s the perfect fit for summer. The Greek Mediterranean spoons of olive oil and season diet holds its own with its Italian with salt and pepper. Grill the and French counterparts. In his squash and zucchini, turning Fifty Ways to a Healthy Heart, renowned heart surgeon Christian once, until tender and slightly Barnard dedicated an entire chap- charred, about 3 minutes . Transfer to a platter and keep warm. ter to the Greek diet, noting that Season the chicken breasts the Greek isle of Crete has the with salt and pepper and grill lowest rate of cardiac disease in over moderately high heat, turnthe world as a result of a diet of ing once, until cooked through, olives and olive oil, fresh fish about 10 minutes. Transfer the and vegetables, grains and pasta. chicken to the platter and sprinBy happy coincidence, one of kle with the feta cheese. Drizzle Food and Wine’s recently-named with the remaining vinaigrette top-10 chefs for 2008 is Michael and serve. Psilakis, who the magazine commends for ingeniously redefining Crab and Artichoke Orzo Greek food in America. Food and Salad Wine has proven that they know Serves 4 to 6 whereof they speak. Twenty years ago, their first awards were 1 pound orzo given to two unknowns who have One 6-ounce jar marinated artichoke-heart quarters, drained, since become culinary superstars 4 reserved and the rest coarse— Daniel Boulud and Thomas ly chopped Keller. Psilakis is setting out to 2 garlic cloves prove that he belongs in their 1 shallot, chopped company. Try these healthy and 1 teaspoon Dijon mustard flavorful summertime salads he 1 teaspoon dried Greek oregano features in his cookbook, My Big 2 large basil leaves Fresh Greek Flavors. 1/2 cup white wine vinegar 3/4 cup extra-virgin olive oil Chicken with Zucchini Salad Salt and freshly ground pepper Serves 4 10 oil-packed sun-dried tomato 1/4 cup fresh lemon juice halves, drained and sliced into 1 large garlic clove 1/4-inch strips 1 small shallot, chopped 5 scallions, thinly sliced cross1 and 1/2 teaspoons chopped dill wise 1 teaspoon Dijon mustard 1 pound jumbo lump crabmeat 1/2 cup extra-virgin olive oil 2 tablespoons chopped flat-leaf 2 tablespoons chopped mint parsley Kosher salt and freshly ground pepper In a pot of boiling salted wa4 boneless chicken breast halves, ter, cook the orzo until al dente. with skin (2 pounds) Drain and rinse under cold water, 2 medium yellow squash (1 then drain; transfer to a bowl. pound), sliced crosswise on Meanwhile, in a blender, the diagonal 1/3 inch thick puree the 4 reserved artichoke 2 medium zucchini (1 pound), quarters with the garlic, shallot, sliced crosswise on the diagomustard, oregano, basil and vinenal 1/3 inch thick gar. With the machine on, pour in 1/4 pound feta cheese, crumbled oil; season with salt and pepper. (1 cup) Stir 1 cup of the vinaigrette into the orzo. Add the chopped In a blender, combine the artichokes, sun-dried tomatoes, lemon juice with the garlic, shalscallions, crabmeat and parsley; lot, dill and mustard and puree season with salt and pepper. until smooth. With the machine Spoon the orzo into shallow on, slowly pour in 6 tablespoons bowls and serve, passing the reof the olive oil. Stir in the mint maining vinaigrette at the table. and season the vinaigrette with salt and pepper. Chopped Greek Salad Light a grill or preheat a grill Serves 4. While greek Oregano pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinai- may be ideal, it may also be hard to find. Use dried Italian oregano grette. Let stand for 5 minutes. instead but make sure it hasn’t Meanwhile, in a large bowl, been on your shelf too long. toss the yellow squash and zuc1/2 pound green beans, halved chini with the remaining 2 tablecrosswise
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The Practical Gourmet
3 tablespoons red wine vinegar 1 garlic clove 1/2 small shallot, chopped 1/2 teaspoon Dijon mustard 1/2 teaspoon dried Greek oregano 1/2 teaspoon fresh thyme 1 large basil leaf 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound grape tomatoes, halved
1/2 small red onion, halved lengthwise and very thinly sliced crosswise 1/4 pound Greek feta cheese, crumbled (1 cup) In a medium pot of boiling salted water, cook the green beans until just tender, about 4 minutes. Drain and rinse under cold water; pat the beans dry.
In a blender, combine the red wine vinegar with garlic clove, shallot, mustard, oregano, thyme and basil and puree until smooth. With the machine on, slowly add the olive oil. Season the vinaigrette with salt and pepper. In a large bowl, combine green beans, tomato halves, onion and cheese. Toss with vinaigrette and serve immediately.