Celebrate National Mediterranean Diet Month with these healthy recipes

May is National Mediterranean Diet Month. Detroit has easy access to this particular dish, but cooking at home can be delicious as well.

According to Harvard University, doctors may prescribe a Mediterranean diet if you have a chronic condition such as high blood pressure or heart disease.

The university reports that studies have shown that this dish effectively reduces the risk of cardiovascular disease and overall mortality.

Click here for more information on the Mediterranean diet.

Below are some Mediterranean dishes that you can try to make at home!

Mediterranean Plush Chicken Breast

(Provided by Feel Good Foodie)

material:

• 48 oz skinless boneless chicken breast

• 1 teaspoon oregano

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup of chopped spinach

• Crumble feta cheese ½ cup

• Chopped roasted red pepper ¼ cup

• 1 tablespoon chopped basil

• 2 tablespoons of Kalamon olives

• Finely chop 2 pieces of garlic

• Divide 2 tablespoons of olive oil

direction:

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Preheat the oven to 400 ° F.

Chop the ingredients to fill the chicken breast and place in a bowl.

Next, create chicken breasts and seasonal pockets.

Then put the ingredients in each chicken breast and fix the opening with a toothpick.

Bake the chicken on one side for about 3 minutes and then in the oven for about 17 minutes.

Grilled chicken and Greek cauliflower bowl

(Courtesy of punch fork)

material:

• Separate 6 tablespoons and 1 teaspoon of extra virgin olive oil

• 4 cups of cauliflower rice

• 1/3 cup of chopped red onion

• 3/4 teaspoon salt, split

• Chopped fresh dill ½ cup, split

• 1 lb boneless, skinless chicken breast

• 1/2 teaspoon ground pepper, split

• 3 tablespoons of lemon juice

• 1 teaspoon dried oregano

• 1 cup of cherry tomatoes cut in half

• 1 cup of chopped cucumber

• 2 tablespoons of chopped kalamon olives

• 2 tablespoons of crushed feta cheese

• 4 wedges for serving lemon wedges

direction:

If you are using a gas grill, preheat it to a medium level.

Heat the stove over medium to high heat and add 2 tablespoons of cauliflower, onions and 1/4 teaspoon of salt. Cook until the cauliflower is tender. Remove from the stove, add 1/4 cup dill and stir.

Season the chicken and leave it on the grill for about 15 minutes.

Place the remaining oil, lemon juice, oregano, salt and pepper in a small bowl.

Divide the cauliflower rice and add the rest of the ingredients and chicken.

Serve with lemon wedge and light rain vinaigrette.

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Related: This ultra-chic Corktown restaurant makes you feel like you’re traveling in Europe

Greek-style orzo pasta salad with feta cheese

(Courtesy of elegant cooking)

Dressing material:

• 1/3 cup olive oil

• 3 tablespoons of fresh lemon juice

• 1 piece of garlic, chopped

• Salt and freshly ground black pepper

Salad ingredients:

• 1 1/4 cup (8 ounces) dry ortho

• 1 cup (5 ounces) of crushed feta cheese

• 1 medium English cucumber, diced

• 1 (10.5 oz) package Grape tomatoes halved

• 1/2 cup of sliced ​​Kalamon olives (or 3/4 cup of sliced ​​black olives)

• 1/2 cup of chopped red onion,

• 3 tablespoons of freshly chopped basil

• 3 tablespoons of freshly chopped parsley

direction:

Mix olive oil, lemon juice, garlic, salt and pepper in the salad dressing.

After it is completely cooked, bring the orzo to a boil, drain and rinse. Dice vegetables and herbs. Serve everything in a large bowl.

Skordalia (Greek garlic and potato dip)

(Providing Mediterranean cuisine)

material:

• 1 pound of gold potatoes, peeled and cubes

• Kosher salt

• 3 ounces of blanched almonds

• 3 to 6 garlic

• ¼ cup and 2 tablespoons of fresh lemon juice

• ¾ Cup Greek Extra Virgin Olive Oil

• 1 green onion, trimmed and sliced ​​thinly

• Chopped parsley

direction:

Put the potatoes in a saucepan and sprinkle with water. Bring the water to a boil and reduce the heat from medium to low. Cook until the potatoes are tender.

Put garlic, lemon juice and almonds in a food processor. It is recommended to blend the mix until it becomes a paste.

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Then grind the boiled potatoes. After mashing the potatoes, add half of the measured olive oil. Continue mashing and add what’s in your food processor.

Decorate with green onions and parsley.

Tabbouleh

(Provided by Food Network)

material:

1 cup of bulgur wheat

1 1/2 cup of boiling water

1/4 cup lemon juice

1/4 cup olive oil

3½ teaspoon kosher salt

1 bunch of chopped green onions

1 bunch of mint leaves

1 bunch of parsley

1 cucumber

2 cups of cherry tomatoes

1 teaspoon black pepper

direction:

Pour boiling water over the bulgur wheat. Add lemon juice, olive oil and salt. Stir until the ingredients are together and leave at room temperature for about 1 hour.

Then add the rest of the material. Serve or refrigerate.

Magmore

(Courtesy of slow burning passion)

material:

• Two big eggplants (about 2 pounds)

• ¾ Cup dry chickpeas (or 2 cups canned)

• ½ cup extra virgin olive oil

• One big onion, diced

• 5 pieces of garlic, chopped

• Kosher salt pinch

• 2 cups of tomatoes (freshly peeled in summer, otherwise canned)

• 1 tablespoon tomato paste

• 1 teaspoon of smoked Spanish paprika

• 1 teaspoon cayenne pepper

• 1 tablespoon dry mint

• 1-2 glasses of water

direction:

Place the chickpeas in a pan of 4 glasses of water. Soak the chickpeas overnight.

The next day, drain and rinse the chickpeas. Add fresh water to the pot and bring the water to a boil. Boil the chickpeas until they are tender.

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Preheat the oven to 400 degrees. While waiting, cut the eggplant into cubes. Apply olive oil to the eggplants and put them in the oven for about 25 minutes.

While roasting the eggplant, add the remaining olive oil, onions and salt and fry in another large saucepan. Add the garlic. Then add tomato paste, paprika, drained chickpeas and eggplant. Bring the pan to a boil and cook all ingredients for about 20 minutes.