I wrote last year that part of my journey to find that ever-elusive work-life balance was to rediscover how to eat. It’s been a lot of reading (books and labels), planning ahead, shopping, and, of course, cooking.
Along the way, I’ve come to realize that so many of my favorite childhood foods from Lebanon (where I grew up) fit into the lauded “Mediterranean Diet” and Whole3o plan. Some of them are pretty complex to make, so I’ve been playing around with simple ways to recreate them by using accessible ingredients here in the U.S., simplifying process and cook time. I thought I’d share them here as part of my experiments with work-life balance and making the time to eat well.
For example, one of my favorite summer side dishes was thick slices of huge heirloom tomatoes slathered with garlic paste and drizzled with “sumac” (a flavorful Middle Eastern spice easily found on Amazon or in some supermarkets). Now this is as easy as it gets– except for making the garlic paste which is both tricky and time consuming.
However, making homemade, healthy olive oil garlic mayo takes less than five minutes (really!), is a delicious alternative, and the taste is nearly identical (OK, the original is a touch better, but just a touch).
So, for two thick slices of heirloom or beefsteak tomatoes, about one-inch thick (I found this delicious tomato at Trader Joe’s):
- You want to use 3 tablespoons of the garlic olive oil mayo, slathered on thickly. Then drizzle the sumac on generously and add a dash of salt.
- Voila! So simple and easy, perfect as a side dish to any protein, or, if you want, as a light dinner in the summer time (but then you’d need more than 2 pieces!)
Here’s the recipe for the homemade olive oil mayo, adapted from the one in The Whole30 Book:
- One egg
- One tablespoon lemon juice
- 1 and 1/4 cup light olive oil (not extra-virgin! It won’t emulsify right)
- 1/2 teaspoon salt
- 1/2 teaspoon mustard power
1. Break the egg the egg (raw), pour the lemon juice and 1/4 cup olive oil, and the salt and mustard powder into a blender. Turn it on, and slowly drizzle in the remaining one cup of olive oil on top– as slowly as possible so it emulsifies. This should make about 1 and a half cups of mayo. Store in a jar in the fridge.
(Emulsifying trick: It really helps if the egg and lemon juice are at room temperature.)
2. Crush one large clove of garlic and whisk into three tablespoons of the olive oil mayo.
I’m all about tomatoes this time of year! I started to notice summer tomatoes when I first read French Women for All Seasons by Mireille Guiliano, in which she highlights seasonal foods and recipes and shares her Simple Summer Tomato Salad recipe.
See my previous recipe posts: