June 21, 2018– Dr. Stefanos Kales of Harvard Medical School and Chef Maria Loi visited Indianapolis’ Kroger Supermarket to lead a cooking demonstration for firefighters, their families and the community. A Mediterranean Diet expert, Chef Loi prepared Vegetable Braised Chicken, Marouli (Romaine Salad) and Dark Chocolate-Berry-Nut Clusters. This Feeding America’s Bravest: Survival Mediterranean Style event was another opportunity to show firefighters and their families ways to incorporate Mediterranean diet cooking principles at work and home. Thank you to Kroger for hosting, Chef Maria and all in attendance! Recipes below…we would love to know if you make these at home!
Marouli – Romaine Salad Serves
4 Ingredients:
3 hearts of romaine, cut into thin shreds or strips (chiffonade)
½ bunch of fresh dill, stemmed and finely chopped 1 bunch of scallions (white and light-green parts only), thinly sliced
Salt and Pepper to taste
Red-Wine Vinagrette (recipe below)
Method: 1. In a large bowl, toss together the romaine, dill, and scallions. Toss with a small amount of dressing until coated.
Red-Wine Vinaigrette: Makes about 1 cup
Ingredients: ¼ cup red-wine vinegar (or other wine-vinegar)
¼ teaspoon Greek oregano
Salt and pepper to taste
⅔ cup olive oil
Method: 1. Combine all ingredients in a re-sealable container; shake vigorously until fully combine and emulsified. Serve immediately.
Vegetable Braised Chicken (Kotopoulo Sto Fourno)
Serves
4 Ingredients: 1 whole chicken, broken down into quarters, skin removed
2 white onions, sliced 3 carrots, sliced into ¼” pieces on the bias 2 celery stalks, sliced into ¼” half moons
30 grams lemon juice
60 grams olive oil
1 teaspoon Dijon mustard
1 bunch of dill, chopped
Salt and Pepper as needed
Method: 1. To fabricate chicken: break down into quarters – two breasts, two leg/thigh per chicken; remove skin. 2. Caramelize onions with a pinch of salt in a large, dry sauté pan, until golden and well caramelized. Remove and reserve. 3. Combine lemon juice, olive oil, and mustard in a re-sealable container, place lid on, and shake vigorously until fully combined. 4. In a baking or roasting pan, place caramelized onions on the bottom, then season the breasts with salt and pepper to taste, and place on one side of the pan; season the legs/thighs with salt and pepper and place on the other side of the pan. 5. Add the carrots, celery, and dill on top of the chicken in the pan; pour lemon/olive-oil/mustard mixture over the contents of the pan. 6. Add water as needed until chicken and vegetables are covered by 2/3’s, then cover with parchment paper and aluminum foil, and bake for 1-1 ½ hours in a 350 F oven, until chicken is fork tender. Remove from oven, allow to rest for 10 minutes 7. To make the sauce, remove chicken breasts and leg/thigh pieces into a clean pan, and use an immersion blender to blend all the vegetables and remaining liquid into a creamy sauce; taste, and season accordingly with salt and pepper. 8. To serve, dress chicken with vegetables and sauce, and enjoy.
Feeding America's Bravest: Survival Mediterranean Style 