The following refreshing and hydrating recipes are courtesy of Dominic Saadi of “City Café Mediterranean Restaurant.” The businesses is located at 116 N. Washington Avenue in downtown Scranton (across from the Connell Building). For more information on the place, visit www.citycafescranton.com or call 570-343-3550. For questions surrounding the health tips as provided by registered dietitian Laure Stasik, contact her by clicking here. To find a registered dietitian near you, head here.
Hummous
1 16oz can chick peas
¼ cup lemon juice
¼ cup tahini
¼ cup water
½ clove garlic minced
S&P
Drain and rinse chick peas. Blend all ingredients in food processor for 3-5 minutes low
Ganish olive oil, chick peas, sumac
Prep Time: 5-10 minutes
Serves 4-6
Gazpacho:
12 Fresh Tomatoes
1/4 c Red Wine Vinegar
1/4c Apple Cider Vinegar
¼ c Olive Oil
2 tbsp Sugar
½ tsp Cumin
½ tsp Cayenne
1/2c Lemon Juice
1tsp Minced Garlic
1 Cucumber
1 Red Pepper
1 White Onion
Salt &Pepper to taste
Toss tomatoes in bowl w/salt & pepper. Put on a sheet pan and roast in oven until skin is blistered and tomatoes are cooked through,for about 20-30 minutes. Let cool for 10 minutes. Put tomatoes in food processor and process until smooth. Add tomatoes to large mixing bowl .Peel and seed cucumber. Seed and rough chop pepper. Peel and dice onion. Add the cucumber,onions and red pepper to food processor and blend until smooth. Add processed veggies to tomato mixture along with all remaining ingredients. Mix well and refridgerate.
Garnish with:
Cucumber
Green Pepper
Yellow Pepper
Scallions
Cherry Tomatoes
Cold Cucumber Yogurt Salad
2 lbs Greek Yogurt
3 small seedless cucumbers sliced
1 tsp Processed Garlic
½ c Fresh Mint finely-chopped
Salt to taste
Combine all ingredients in a bowl
Prep time 5-10 minutes
Serves 4-6
Pomegranate Lemonade
4 Scoups or 2/3rd cup Lemonade mix
4 Cups or 1 qt cold water
2 Cups or 1 pint pomegranate juice
Mix and add ice
Serves 6-8
