March is National Nutrition Month: Taste the Mediterranean

Green Hill celebrates National Nutrition Month in the Dining Services department. The theme this year is “Taste of the Mediterranean”. Residents will taste different cuisines from the Mediterranean regions (Italy, Greece, Morocco and Spain) at mealtime. The “Taste of the Mediterranean” theme celebrates the traditional Mediterranean diet and lifestyle often associated with improved health.

The Mediterranean diet focuses on the unique foods and beverages indigenous to the countries surrounding the Mediterranean Sea. The traditional Mediterranean diet emphasizes plant sources such as whole grains, vegetables, fruit, beans, nuts, seeds, legumes, herbs and spices. Moderate amounts of dairy and seafood are included, with meats eaten less often. Olive oil serves as the main fat source. Other key elements of the Mediterranean diet are daily exercising, sharing meals with others, and fostering a deep appreciation for the pleasures of eating delicious, healthy foods! Keep your eyes and ears open for more announcements and activities celebrating the benefits of informed food choices and developing healthy eating habits through different dining events at Green Hill.

Greek Salad with Oregano Marinated Chicken
Courtesy of David Leiberman

For the chicken:
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef’s knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
For the salad:
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta chees

Marinate chicken in a glass bowl for 30 minutes covered.
Combined dressing in separate bowl and refrigerate until ready to serve
Assemble salad ingredients.
Cool chicken until well browned, 4-5 minutes on nonstick or grill pan. Put cooled chicken on salad add dressing and enjoy!

Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/greek-salad-with-oregano-marinated-chicken-recipe2.html?oc=linkback