JUNE 12, 2024
BRING JOY TO MEALTIMES BY DINING TOGETHER
DONNA ERICKSON’S
BEST BITES
Benefits of a Mediterranean lifestyle
PHOTO CREDIT: DONNA ERICKSON
Linger Around the Table and Enjoy Artichokes
FAMILY FEATURES The renowned Mediterranean Diet, celebrated for its myriad benefits, has been rated as a top diet in the world for years. Recognizing the benefits of the foods included in the Mediterranean Diet, it’s important to broaden the understanding beyond its ingredients to embrace the elements of the Mediterranean lifestyle, which also contribute to these benefits. Essentially, it’s not just about what you eat; it’s also about how you enjoy it and with whom you share the experience. Nutrition, physical activity, sleep and togetherness comprise this balanced way of living, with preparing,eating and enjoying food together being key elements of the Mediterranean lifestyle. You can immerse yourself in the vibrant spirit of the Mediterranean lifestyle simply by inviting friends or family to gather around the table for a meal – like a family favorite pasta dish. The benefits of gathering around the table are abundant, ranging from fostering stronger connections and communication among family members to enhancing overall well-being. In fact, first-of-its-kind research conducted by researchers at the University of Minnesota and supported by Barilla, the world’s leading pasta maker, demonstrates that people experience greater happiness when they share meals with others, highlighting the importance of togetherness. Published in “Families, Systems, & Health,” the research shows a strong positive correlation between how often people gather around the table during mealtimes and enhanced connectedness, reduced depressive symptoms and an improvement in overall mood. Semolina pasta is a staple for many people in the Mediterranean region, playing a significant role in culinary history and making it a favorite ingredient in dishes aligned with the Mediterranean lifestyle and gathering around the table. For example, these recipes for
Cellentani Caprese Pasta Salad and Linguine with Zucchini Carbonara are perfect for sharing, whether you’re hosting friends and neighbors or enjoying a meal with someone special. A high-quality, minimally processed carbohydrate, semolina pasta is naturally low in sodium, a good source of fiber and contains a variety of micronutrients. “Eating together is a joyful and important practice of the Mediterranean lifestyle that truly contributes to overall wellbeing,” said Michele Lefebvre, registered dietitian nutritionist and manager of nutrition and well-being at Barilla America. “As a traditional yet versatile food, pasta brings a sense of nostalgia to meals as people gather together around the table and connect in an impactful way.” Visit barilla.com/recipes to discover more dishes that can help you follow the Mediterranean lifestyle.
CELLENTANI CAPRESE PASTA SALAD Prep time: 10 minutes Cook time: 15 minutes Servings: 7
1 box Barilla Protein+ Cellentani pasta 4 tablespoons extra-virgin olive oil, divided 2 pints grape tomatoes, mixed color, halved 4 tablespoons lemon juice 8 basil leaves, julienned 2 cups small mozzarella cheese balls, halved salt, to taste
BY DONNA ERICKSON
black pepper, to taste Bring large pot of water to boil. Cook pasta according to package directions and drain. Drizzle pasta with 1 tablespoon olive oil and place on sheet tray to cool. Set aside. In large bowl, combine tomatoes, lemon juice, basil, remaining olive oil and cheese. Season with salt and pepper, to taste. Add pasta and stir.
LINGUINE WITH ZUCCHINI CARBONARA Prep time: 5 minutes Cook time: 10 minutes Servings: 8
5 egg yolks 1 cup Pecorino Romano cheese, grated, divided 1/2 cup milk salt, to taste 1 tablespoon extra-virgin olive oil 1 medium zucchini, julienned 1 box Barilla Linguine 1 tablespoon fresh mint, chopped black pepper, to taste Bring large pot of water to boil. In bowl, mix egg yolks, 1/3 cup Pecorino Romano cheese and milk. Season with salt, to taste. Set aside. In large skillet, heat olive oil and cook zucchini. Cook pasta according to package directions. Reserve 1/2 cup cooking water. Mix pasta in pan with zucchini. Add egg yolk mixture and 2 tablespoons cooking water. Combine well. Add remaining cheese and mint; mix. Season with salt and pepper, to taste.
I just ran across French writer Marcel Proust’s wonderful passage from “Remembrance of Things Past” while sorting through dusty textbooks. He dipped a madeleine cookie into his tea, and an entire village with its gardens and people surged up in his memory. Can’t we all relate to his involuntary taste and smell recollection? It happens to me this time of year when the subtle aroma of boiling artichokes wafts through my kitchen. I’m reminded of my childhood summers when my mom prepared a favorite vegetable that kept our family lingering around the table. One by one, we picked off the leaves and dipped them in mayo or melted butter. The sweet, velvety texture of the earthy-tasting meat slid through our teeth. The anticipation was getting to the heart below the choke -- the best part! Artichokes are a kid-friendly food for the prep (I was in charge of trimming off the pointy ends of the leaves with scissors), and it’s just plain fun to eat finger food. You can cook artichokes easily in the microwave or boiled on the stove. You can also steam, marinate and finish them on the grill for a delicious appetizer. First, to prepare the artichokes for cooking, slice off the stems at the base and cut about 1 inch off of the top. Cut off the points of the leaves with scissors. Microwave: Arrange two prepared artichokes upside down in a microwave-safe, flat baking dish with 1/2 cup of lightly salted water. Cover. Cook on high for about 8 minutes, or until the base is tender enough to pierce with a fork. Boil: Fill a large pot with 4 quarts of water, 1 tablespoon salt, and juice from 1 lemon (optional). Bring to a boil and drop in one to four prepared artichokes right side up. Boil uncovered until the base tests tender when pierced with a fork, about 30 minutes. Drain upside down on a cooling rack. Barbecue: Cut and trim several mediumsized artichokes, then cut in half lengthwise down through the stem. This will expose the choke or furry part. With a paring knife, dig out the choke. Put them in a steamer and cook until the bases are fork-tender, about 25 minutes; add more water as needed. Cool. Marinate with equal parts olive oil, balsamic vinegar, and soy sauce -- about 1/3 cup of each for four artichokes. (Add grated fresh garlic, salt and pepper, if you wish.) Refrigerate at least 2 hours. Barbecue with the cut side down about 5 minutes on each side over medium heat until there is a slightly charred look. Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2024 Donna Erickson Distributed by King Features Synd.
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