Mallorca's Healthy Mediterranean Diet

                     This Mediterranean island's cuisine & lifestyle embody healthy living

Mallorca is a mucho seductive island just off the coast of Barcelona.   This dreamy Spanish isle has a rich history involving the Phoenicians, Romans and Moors, and its cuisine reflects an interesting tapestry of all of these past conquerors.  But, Mallorca’s food is much more than its historical roots.  Its culinary profile closely parallels the Mediterranean Diet, one of the healthiest diets on the planet.

 

                      Agricultural villages such as this one are a mainstay in the island's economy

The word “diet” comes from the Greek word “diatia” which means way of life.  The United Nation’s cultural arm (UNESECO) considers the Mediterranean Diet to be part of Mallorca’s cultural fabric.   Foods and lifestyle are intrinsically linked in the Mediterranean Diet.   This means that one’s way of living (both physical activity and community/family connections) are equally important to the actual food one eats.

Amphora were used for centuries to transport olive oil & wine

There are four cornerstones of the Mediterranean Diet and Mallorca has them all.  First, the island’s cuisine features an abundance of fresh vegetables, fruits, nuts, whole grains and fish. Secondly, little red meat is consumed and dairy products are used in moderation (local olive oil is used).  Thirdly, agriculture is a big part of the island’s economy.  In addition to olives, Mallorcans raise a plethora of crops such almonds, carob, figs, apricots, tomatoes, peppers and onions.   (There’s no need for a farmer to go to the gym or out for a run after a hard day in the fields).  The last foundation of the Mediterranean diet is wine.  Mallorca’s wine industry is undergoing a significant Renaissance.

Fruit & old-world décor provide an unforgettable backdrop at this restaurant

Wine-Knows’ October 2021 trip to Mallorca will feature a week’s stay at a swanky private villa----and there are only 2 remaining spots.  Why not join us for the Mediterranean Diet, sensational island scenery, and some killer wines from grape varieties that grow only on Mallorca?   www.WineKnowsTravel.com

Minestrone Better than in Italy!

       Ring in the New Year with this extravagant soup!

January for many of us means taking off those extra pounds we've put on over the holidaze.  Moreover, New Year's resolutions often include recommitting to living a healthy lifestyle with routine exercise and healthy eating.  This soup fits the bill perfectly for weight loss and health.  Oh, yeah...did I mention that it is outrageously good?

Chocked full of flavor, this take on an Italian vegetable soup promises to please even the most discerning gourmet.  To add a little more richness, I throw in my Christmas turkey carcass.  If that's not an option, you can also add just a turkey leg.  For absolutely killer complexity, add a smoked piece of meat (preferably chicken or turkey, however, a piece of lean smoked pork would also work.)

Ingredients:

• 1/3 lb. pancetta, finely chopped
• 3 medium onions, chopped
• 6 celrey ribs, chopped
• 1/3 cup EVOO
• 1 bunch Swiss chard
• 6 cloves garlic, finely chopped
• 28 oz can of chopped or whole tomatoes, including juice
• 3 Qrts water
• 5 cups of Savoy cabbage, coarsely chopped
• 5 cups of escarole, coarsely chopped
• 1 head of parsley, chopped
• 1 piece of Parmigiano-Reggiano rind
• 2 cans of cannellini beans, including their liquid (19oz cans)
• Optional:  grated Parmigiano-Reggiano & chopped basil

Directions:

Cook pancetta, onions, celery, and carrots in oil in a large, heavy pot over medium heat, stirring only occasionally so that vegies develop some carmelization.  In the meanwhile, cut out stems from chard and chop stems (set aside chopped leaves for later).  Stir chard stems into pancetta mixture with garlic, 1 teaspoon of salt and 3/4 teaspoon of pepper.  Continue cooking, stirring occasionally until tender and begins to stick to bottom of pot (about 45 minutes.)

Push mixture to side of pot, adding tomato paste to cleared area. Cook, stirring constantly until paste begins to carmelize (about 2 minutes.)  While paste may stick to pot, don't let it burn.

Break up tomatoes and add them and their juice.  Add water, scraping up any brown bits from the bottom of the pot.  Bring to a simmer.  Stir in cabbage, escarole, parley and cheese rind.   Simmer, covered, until green are tender (about 30 minutes).

Add chopped chard leaves and beans to soup, simmering partially covered about 10 minutes.  Adjust salt and pepper to taste.  For a splurge, add to top of soup bowls grated cheese and freshly chopped basil.

This recipe easily serves 10.  With El Nino bearing down, the soup is a perfect healthy treat for a cold and rainy winter's night.

Buon appetito!