Mediterranean Dinner Party

Hosting a dinner party? Try a Mediterranean-inspired menu.

Recipe's for all items are included below however we grabbed hummus, tzatziki, and salmon and shrimp skewers from Farm Boy to make our lives a little easier! 

1. Tzatziki:

   • Ingredients:
     • 1 cucumber, finely grated and drained
     • 2 cups Greek yogurt
     • 3 cloves garlic, minced
     • 2 tablespoons fresh dill, chopped
     • Salt and pepper to taste
   • Instructions:
     1. Combine all ingredients in a bowl and mix well.
     2. Refrigerate for at least 1 hour before serving.

2. Hummus:

   • Ingredients:
     • 2 cans (15 oz each) chickpeas, drained and rinsed
     • 1/4 cup tahini
     • 2 cloves garlic, minced
     • 1/4 cup olive oil
     • Juice of 1 lemon
     • Salt and cumin to taste
   • Instructions:
     1. Blend all ingredients in a food processor until smooth.
     2. Adjust seasoning to taste and drizzle with olive oil before serving.

Main Course:

3. Salmon and Shrimp Kababs:

   • Ingredients:
     • 1 lb salmon fillets, cut into chunks
     • 1 lb large shrimp, peeled and deveined
     • 1 lemon, juiced
     • 2 tablespoons olive oil
     • 2 cloves garlic, minced
     • Salt and pepper to taste
   • Instructions:
     1. Marinate the salmon and shrimp in lemon juice, olive oil, garlic, salt, and pepper for 30 minutes.
     2. Thread onto skewers and grill until cooked through.

4. Tumeric Roasted Cauliflower:

   • Ingredients:
     • 1 large cauliflower, cut into florets
     • 2 tablespoons olive oil
     • 1 teaspoon turmeric
     • 1 teaspoon cumin
     • Salt and pepper to taste
   • Instructions:
     1. Toss cauliflower with olive oil, turmeric, cumin, salt, and pepper.
     2. Roast in the oven at 400°F (200°C) until golden brown and tender.

5. Roasted Garlic Potatoes:

   • Ingredients:
     • 2 lbs baby potatoes, halved
     • 4 cloves garlic, minced
     • 2 tablespoons olive oil
     • 1 teaspoon dried rosemary
     • Salt and pepper to taste
   • Instructions:
     1. Toss potatoes with garlic, olive oil, rosemary, salt, and pepper.
     2. Roast in the oven at 400°F (200°C) until crispy and golden.
     3. Lay the hummus on serving dish and sprinkle roasted cauliflower on top.

Side Dish:

6. Greek Salad:

   • Ingredients:
     • 2 cups cherry tomatoes, halved
     • 1 cucumber, diced
     • 1 red onion, thinly sliced
     • 1 cup Kalamata olives, pitted
     • 1 cup feta cheese, crumbled
     • 1/4 cup olive oil
     • 2 tablespoons red wine vinegar
     • 1 teaspoon dried oregano
     • Salt and pepper to taste
   • Instructions:
     1. Combine all vegetables in a bowl.
     2. Whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Drizzle over the salad and toss.

7. Tabbouleh (Tabule):

   • Ingredients:
     • 1 cup bulgur wheat
     • 1 1/2 cups boiling water
     • 1 cup fresh parsley, chopped
     • 1/2 cup mint leaves, chopped
     • 1 cucumber, diced
     • 2 tomatoes, diced
     • 1/4 cup olive oil
     • Juice of 2 lemons
     • Salt and pepper to taste
   • Instructions:
     1. Place bulgur in a bowl, pour boiling water over it, cover, and let it sit for 20 minutes.
     2. Fluff the bulgur with a fork, and add in parsley, mint, cucumber, tomatoes, olive oil, lemon juice, salt, and pepper. Mix well. 

8. Ginger Rosemary Sparkler

   Ingredients:

   • 1/2 cup light ginger beer
   • 1/2 cup soda water
   • 1 tablespoon fresh lemon juice
   • 1 sprig of fresh rosemary
   • 1 teaspoon maple syrup (adjust to taste)
   • Ice cubes
   • Lemon slices and additional rosemary for garnish

   Instructions:

   1. In a glass, add ice cubes to your liking.

   2. Pour in the light ginger beer and soda water in equal parts.

   3. Squeeze fresh lemon juice into the glass. Adjust the amount based on your preference for tartness.

   4. Add a teaspoon of maple syrup for sweetness. Adjust the sweetness according to your taste.

   5. Take a sprig of fresh rosemary, lightly crush it between your fingers to release the aroma, and add it to the glass.

   6. Stir the mocktail gently to mix the flavors.

   7. Garnish with a slice of lemon and an additional sprig of rosemary for a decorative touch.

   8. Taste the mocktail and adjust the lemon juice, maple syrup, or rosemary to suit your taste.

   9. Enjoy your refreshing Ginger Rosemary Sparkler!

   Feel free to adjust the quantities based on your preferences and the number of servings needed. This mocktail provides a delightful combination of flavors – the warmth of ginger, the herbal notes of rosemary, and the sweetness from maple syrup, all balanced with the bright acidity of fresh lemon juice.

The serving sizes can vary based on individual appetites and preferences, but here's a general estimate for the Mediterranean dinner party menu:

• Tzatziki and Hummus: These are versatile and can be made in larger quantities. For a party of 8-10 people, you might want to prepare about 2 cups of each.

• Salmon and Shrimp Kababs: For a pound each of salmon and shrimp, you can make around 8-10 kababs, serving 4-5 people.

• Tumeric Roasted Cauliflower and Roasted Garlic Potatoes: With 2 pounds of cauliflower and 2 pounds of baby potatoes, you should have enough for 8-10 servings.

• Greek Salad and Tabbouleh (Tabule): These salads can serve around 8-10 people, as they are typically served in side portions.

Remember to adjust the quantities based on your guest count and appetites. You may also want to consider additional dishes or sides if you have a larger group or if you want to provide a more extensive spread.

Enjoy your Mediterranean dinner party!