Mediterranean Fish Kebobs and Zucchini Pepper Salad Ingredients: Equipment List: Ice Martini glass Pomegranate juice, 4 oz. per person Cocktail shaker Orange flavored sparkling water - mocktail Measuring spoons and cups Vodka - citrus or unflavored Spoons for stirring Cointreau or other orange liqueur Cutting board and knives Small, medium, and large bowls Olive oil Damp kitchen towel Vegetable oil (e.g., grape seed, canola) 4-5 Skewers for fish kebabs - about 12” long Date molasses/syrup, honey, or maple syrup Serving plates for salad and kebobs Agave syrup - mocktail Glass dish to marinate fish Orange blossom water Baking sheet and parchment paper Black pepper Grill pan or large skillet Red chile flakes Tongs and whisk Coriander Brush for olive oil (optional) Cumin Plastic bag or covered dish, to sweat Ground fennel peppers Kosher salt Mixer with dough hook (optional) for Za’atar or rosemary leaves flatbread Bread flour Instant yeast Things to have completed Greek yogurt prior to the start of class: Firm white fish filets, 1” to 1-1/2” inch thick • Print out the recipes and read through! • At least 1 hour prior to class, make Arugula flatbread dough (optional) Cilantro • Soak skewers for at least 30 minutes, if 2 Bell peppers using wood/bamboo skewers Fresh dill • About 30 minutes prior to class, rinse Garlic fish in water, pat dry and cut in cubes. ~4 Lemons (~5 oz. juice plus slices) Sprinkle lightly with salt and leave 1 Lime uncovered on a plate in the refrigerator Fresh mint • Preheat oven to 425°F 1 Orange • Preheat grill, if using Fresh Italian parsley • Have all ingredients & equipment out and Pineapple - whole or cored and sliced into ready to use rings • Wash all produce Cherry tomatoes • If you have bought a whole pineapple, 2 Zucchini peel, core, and slice it into rings • Set the table COCKTAIL: Pomegranate Martini Source: toriavey.com Makes 1 cocktail 1/4 cup pomegranate juice 1 1/2 oz citrus vodka or regular vodka 1/2 oz Cointreau (you may substitute another orange liqueur like Triple Sec) 1/4 oz freshly squeezed lime juice 1/8 tsp orange blossom water (optional) 6-8 ice cubes 1 tbsp pomegranate seeds Orange peel garnish Place all ingredients except for pomegranate seeds into a cocktail shaker along with ice cubes. Cover shaker and shake vigorously for a few seconds until well chilled. Scoop pomegranate seeds into the bottom of a martini glass. Strain cocktail into the martini glass, garnish with orange peel, and serve. Mocktail Ingredients 1/4 cup pomegranate juice 1/2 oz agave syrup 1/2 oz freshly squeezed lime juice 1/4 tsp orange blossom water (optional) 6-8 ice cubes 1/4 cup sparkling water with orange essence (e.g., La Croix orange, Perrier L'Orange, etc.) Orange peel garnish Place all ingredients except for the sparkling water and pomegranate seeds into a cocktail shaker with the ice cubes. Cover shaker and shake vigorously for a few seconds until well chilled. Scoop pomegranate seeds into the bottom of a martini glass. Strain mocktail into the martini glass. Top off the mocktail with orange sparkling water and orange peel garnish. Serve. This class is free, but gratuities are greatly appreciated! If you like, you can send a gratuity via: VENMO @Linda-Elbert-1 or https://www.mindfulcuisine.com/other-products/gratuity DINNER: Chunky Zucchini and Pepper Salad Servings: 6 2 zucchini, small to medium, trimmed and sliced in half lengthwise (or quartered lengthwise, if large) 2 bell peppers - any color except green, top and bottom removed, with a single lengthwise cut begin to remove the pepper flesh from the core keeping it in a single rectangular strip, seeds and white membrane removed 2 tbsp olive oil, plus some to drizzle Kosher salt and black pepper 3/4 cup Greek yogurt, full fat or 2% 1 large garlic clove, crushed 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1-2 tbsp 2 teaspoons date molasses (i.e., date syrup), maple syrup, or honey, plus some to drizzle Pinch of red chili flakes 2 tbsp mint leaves, roughly chopped, plus 1 tbsp small leaves 1/3 cup Italian parsley, roughly chopped, plus 1 tbsp chopped Preheat the oven to 425°F. Line a baking sheet with parchment paper, place a grill pan or heavy skillet on high heat or heat an outdoor grill. Spread the zucchini on the prepared baking sheet, cut side up. Brush with olive oil and season with salt and plenty of black pepper. By now the grill pan should be piping hot. Place the zucchini on the pan, cut side down, and cook for 4-5 minutes; the zucchini should be nicely charred on one side. If you’ve quartered your zucchini lengthwise, adjust them on the grill pan halfway through so that both exposed sides get charred. Return them to the baking sheet, arranging them all cut side up. Place in the oven and let them cook 15 - 20 minutes. Next, place the pepper to the grill or grill pan, skin side down. Blacken the skin of the pepper, then place in a plastic bag or covered dish to sweat. Wipe off the charred skin with a paper towel and slice into julienne strips. Season to taste with salt and pepper. Remove the baking sheet from the oven and allow the zucchini to cool down slightly. Chop them into 1/2-inch pieces. Meanwhile, whisk the yogurt, garlic, lemon zest, lemon juice, date molasses, and red chili flakes in a medium mixing bowl. Add the zucchini and peppers, mint, parsley, salt, and plenty of pepper. Stir well, then transfer to a large, shallow serving plate. Spread it out, then garnish with the remaining 1 tbsp parsley, and 1 tbsp mint leaves. Finally, drizzle with date molasses and olive oil to serve. Galilee-Style Grilled Fish Kebabs Servings: 4 1 lb firm, thick (about 1” thick) fish fillets such as swordfish, striped bass, or halibut 1/2 cup cilantro leaves, finely chopped 6 garlic cloves, finely chopped 1 tsp. ground coriander 1 tsp. ground cumin 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1/2 tsp. ground fennel seed 1/2 cup extra-virgin olive oil Juice of 3 lemons (1⁄2 cup) 1 tbsp. fresh dill, finely chopped Arugula Fresh pineapple rings, and lemon slices, for serving Vegetable oil, for brushing About 20 red or yellow cherry tomatoes to place between fish cubes Cut fish filets into 1” to 1 1/2” cubes. In a large bowl, combine the cilantro, garlic, coriander, cumin, salt, pepper, and ground fennel seed. Add the fish and toss to coat. Let rest for 10 minutes. In a separate medium bowl, whisk the olive oil, lemon juice, and dill. Pour the mixture over the fish, turning to coat. Marinate about 30 minutes. (It is fine to marinate longer; however, fish must be refrigerated.) If using wooden or bamboo skewers, submerge 4 or 5 12-inch skewers in cold water; let soak for at least 30 minutes. Line a platter with arugula; set aside. Heat a grill or grill pan, and a skillet, to medium heat, and brush lightly with vegetable oil. Or, preheat the broiler and brush a baking sheet with vegetable oil. (You’re going to be grilling the pineapple and lemon slices, as well as the kebobs. If you’re using the broiler, you may be able to fit everything on one sheet. If you’re using a grill or grill pan, use a separate grill pan or skillet for the fruit. You can preheat it right on the grill, if using.) Thread about 5 pieces of fish onto each skewer, adding a cherry tomato lengthwise between each piece. Do not compress fish and tomatoes on the skewer. Transfer the kebabs to the grill or under the broiler, spacing them at least 2 inches apart; cook until the fish is just cooked through, 6-8 minutes. Also place pineapple rings and lemon slices on a preheated, oiled grill pan or skillet and grill them along with the kebobs, until slightly charred. Remove and transfer to the prepared platter. Serve immediately. Below is an easy flatbread recipe that you can make on the grill. It is made from a yeast dough that needs time to rise. If you would like to make the flatbread in class, you will need to prepare the dough at least one hour before class. Refer to the recipe for two proofing (rising) options. Grilled Flatbread - optional Servings: 4 medium flatbreads 3 cups (396 g) bread flour 1 teaspoon (3.5 g) kosher salt 1 teaspoon (4 g) instant yeast 1 1/4 cups (292.5 g) warm water - around 120º F. 1/4 cup (54 g) extra-virgin olive oil, plus more for brushing Flaky salt, for finishing Za’atar or rosemary leaves In a large bowl, whisk the flour and salt to combine. Add the yeast and mix to combine. Make a well in the center of the bowl, and add the water and olive oil. Use a wooden spoon to mix until the mixture forms a shaggy mass. On a lightly floured work surface, knead the dough until it forms a smooth ball, 6 to 9 minutes (or 3 to 4 minutes on medium speed in a stand mixer fitted with the dough hook). Transfer the dough to a medium, lightly oiled bowl. Loosely cover, and let rise until the dough is double in size, 30 minutes to 1 hour. Alternatively, make the dough in the morning and let it proof in the oiled bowl, loosely covered, in the refrigerator until class.