Mediterranean is how I’ve always been eating, given that I grew up in southern California. I’m a sucker for roast chicken + salad + bread meals, and this is one of my favorite ways to do it!
chicken:
-marinate chicken pieces overnight or for a few hrs in buttermilk brine (buttermilk, chives, parsley, basil, thyme, sage, bay, narjoram, salt, touch of honey).
-pat very dry, brush the top of the chicken pieces with very little melted butter (<half a tbsp total), then 450F for 25min, turning on broil for the last few min if necessary
salad:
-dress lightly w champagne vinegar, california olive oil (I prefer its fruitiness), and salt, and toss gently with hands to not crush the leaves
crostini:
-toast a crusty piece of bread dry. rub with a cut piece of garlic while still warm, and drizzle californian olive oil and salt (malden if you have it)
by meltingchristmas
2 Comments
typo: maldon, not malden, oops!
Looks good, but to hit those Mediterranean diet principles you need a higher volume of veggies and a whole grain bread. Friendly reminder Mediterranean diet =/= to Mediterranean cuisine. The principles of the diet that are the pillars are a lot of veggies, lots of olive oil, less meat, limited dairy, more seafood, legumes, and whole grains. And really heavy on the veggies.