SENSING MORE recipes
sensing more dinner menu c h e c k o u t m o r e e a t s - d i y - l i fe posts from marina makes or find her o n fa c e b o o k a n d i n s t a g r a m !
BRIEF INTRODUCTION TO MARINA MAKES Hi, friends! I’m Marina from Marina Makes (marinamakesblog.com). I am so excited for you to try the flavors and textures that I’ve put together for this month’s menu. I encourage you to use every one of your senses as you enjoy this food. Observe the vibrant colors with your eyes, smell the aromas, experience the texture as you put the food in your mouth, savor the taste of every bite and listen to the sounds of the food as you chew. You can even have a little fun with your taste-testing by wearing the blindfold included in the box! I’d love to see how your food turns out, so please share pictures of the results on social media; don’t forget to use the hashtag #marinamakeseats. Happy eating!
what you’ll be making! P A R M E S A N, PA NKO AN D A L M OND- C RUS T E D TILAPIA
MEDITERRAN E A N SMALL PLATE S
+ W IN E/SODA TASTIN G
TOOLS ■■ 4 wine glasses (alcoholic option) or drinking glasses (nonalcoholic option)
■■ ■■ ■■ ■■ ■■ ■■
4 spoons 4 medium bowls Grater Knife Cutting board Stand mixer or hand mixer
■■ Blender or food processor ■■ Parchment paper ■■ Baking pan ■■ Pastry brush
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wine/soda tasting WINE Choose whichever styles of wine that you’d like. If you prefer whites, I suggest Pinot Grigio and Sauvignon Blanc. If you prefer reds, I suggest Cabernet Sauvignon and Merlot. DIRECTIONS Pour each type of wine in a separate glass. Before taking a sip, swirl the wine and observe how it moves against the glass, then smell the wine and predict what fruits and other notes you will taste. Finally, take a sip of the wine and consider whether the taste matches your prediction. ITALIAN SODA (NONALCOHOLIC) Choose whichever flavors of Italian soda that you prefer. I suggest lemon and tangerine. DIRECTIONS Pour each flavor of soda in a separate glass. Before taking a sip from a glass, swirl the soda and observe how it moves against the glass, then smell the soda and enjoy its fruity aroma. Finally, take a sip of the soda and think about its taste.
mediterranean small plates Prep time: 25-35 minutes Total time: 25–35 minutes These small plates are best served with warm pita bread. You can buy prepared versions at the store if you are running short on time! For a fun twist, wear a blindfold as you taste-test each small plate.
TZA T ZI KI DIP INGREDIENTS
DIRECTIONS
• 1 cup of Greek yogurt • 2 tbsp. lemon juice • 1 mini cucumber, peeled and grated • 1/4 tsp. cumin • 1/4 tsp. salt • 1 tsp. fresh dill
Combine the yogurt, lemon juice, grated cucumber, cumin, salt, and dill in a bowl, then set the dip aside in the refrigerator until you are ready to eat. When you are eating, use your sense of smell to focus on the scents of the cucumber and dill.
T OMA T O AND CU CU MB E R SALAD INGREDIENTS
DIRECTIONS
• 1 cup cherry tomatoes, halved • 1 cup cucumbers, peeled and diced • 1/2 cup Kalamata olives, sliced • 1 tbsp. fresh oregano • 2 tbsp. olive oil • Pinch salt • Pinch pepper
Combine the tomatoes, cucumber, olives, oregano and olive oil in a bowl, and season with salt and pepper. Set the salad aside in the refrigerator until you are ready to eat. When you are eating, focus on enjoying the variety of textures in this dish.
MEDITERRANEAN SMALL PLATES CONTINUED ON NEXT PAGE
Hint If possible, allow the Mediterranean small plates to sit for about 30 minutes before eating to allow time for the ingredients to marinate.
mediterranean small plates continued WHI PPE D FETA INGREDIENTS
DIRECTIONS
•
Place the feta in a mixing bowl, then use a stand mixer or hand mixer to whip it on high for 2 to 3 minutes, until it starts to become smooth. Add the heavy cream and whip the mixture for 2 to 3 more minutes until it is soft and wellcombined. Place the mixture in a serving bowl and sprinkle it with paprika, then garnish with pumpkin seeds and fresh oregano.
• • • •
1/4 lb. fresh Bulgarian or Greek feta* 1 tbsp. heavy cream Smoked paprika (for garnish) Pumpkin seeds (for garnish) Fresh oregano (for garnish)
Freshness is key. I buy Bulgarianstyle feta, but Greek-style feta works, too.
When eating, focus on not just the taste (of course!) but also the appearance. You can make this dish look quite pretty when you garnish it.
WHI T E BEAN AND BASI L HUMMUS INGREDIENTS
DIRECTIONS
• 15 oz. canned cannellini beans • 1/2 cup of loosely packed basil • Juice of 1 lemon • 1/2 tsp. salt • 1/4 cup tahini • 1 small garlic clove • 2-3 tbsp. extra virgin olive oil
Add the beans, basil, lemon juice, salt, tahini, and garlic to a blender or a food processor. Pulse a few times to mix the contents together. Add the olive oil a tablespoon at a time until the hummus reaches the desired consistency. Place the dip in a serving bowl. When eating, take the time to enjoy this dish’s fresh, nutty flavors.
Parmesan, Panko and Almond-Crusted Tilapia Prep time: 5-7 minutes Total time: 30–40 minutes INGREDIENTS • • • • •
2 tilapia fillets 4 tbsp. butter Pinch salt Pinch pepper 1/3 cup sliced almonds
• 1/3 cup panko bread crumbs • 1/2 cup shredded parmesan • 2 tsp. fresh oregano, chopped
DIRECTIONS Preheat the oven to 400 degrees. Place the parchment paper on a baking sheet or pan. For each side of each tilapia fillet, brush with butter and season generously with salt and pepper. Place the fillets on the parchment paper. Place the almonds, bread crumbs, parmesan and oregano in a food processor or blender and pulse 5-7 times. Place some of this mixture on top of each tilapia filet, then bake the fillets in the oven for 25-30 minutes until the tops are golden brown and the fillets are cooked through. This dish has a unique texture! When eating, enjoy the crunch of the topping and the tenderness of the fish.