Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

One way to eat healthy food that tastes great is to use recipes that come from the countries surrounding the Mediterranean Sea. Italy, Greece, Spain and Morocco are countries which we typically identify as providing familiar recipes from the Mediterranean area. Simple ingredients and lively flavors are characteristic of Mediterranean cooking. Also found is an abundance of plant foods, such as fruits and vegetables, beans, nuts, grains and breads. In Mediterranean diets, cheese and yogurt are the primary sources of dairy. Fish and poultry are eaten in moderate amounts, and red meats are rarely consumed.

This past week, Let's Dish! hosted a luncheon for La-de-Biz, an energetic women's business networking group here in Marysville. On the menu for the luncheon was Greek Pasta Salad. The salad received rave reviews, prompting several requests for the recipe. And so it comes to be offered here. La-de-Biz is currently coordinated by Julie Brandt. If you would like more information on the free meetings, contact Julie at 360-659-1100.

Maria Frazier, the culinary whiz who works in the Let's Dish! kitchen, started with a basic recipe for Greek Pasta Salad. From there, she added her own touches based on what ingredients were available in the refrigerator and pantry, as well as her own preferences. Other ingredients such as cucumber, cilantro, kosher salt, and red or green pepper would also make nice additions.



Maria's Greek Pasta Salad

1 1/2 pounds whole wheat spaghetti noodles or penne pasta

1/4 cup olive oil

2 teaspoons lemon juice

2 teaspoons dried basil

1 teaspoon ground black pepper

2 teaspoon garlic salt

3 cups tomatoes, chopped

3 green onions, diced

1/2 cup red onion, diced

1 cup artichoke, chopped

1 cup kalamata olives, coarsely chopped

1/4 cup fresh parsley, chopped

zest of one lemon

Feta Cheese (optional)



Break spaghetti noodles in half and add them (or the penne) to a large pot of boiling water. Cook, uncovered, until just tender. Drain and rinse in cold water.



To make the dressing, combine olive oil, lemon juice, basil, pepper, and garlic salt together in a small bowl.



In a large bowl, combine the pasta with remaining ingredients. Add the dressing and toss to coat. Chill before serving. Serve cold and top with Feta cheese.