A Magically Mediterranean Menu

There’s something enchanting about summer entertaining. Golden evenings, warm breezes and farmers markets filled with just-picked produce set the stage for memorable gatherings. Whether you’re hosting under string lights or serving under the sun, a great dinner party is about more than just food. It’s about the experience of sharing a beautiful, thoughtfully prepared meal while engaging in conversation and enjoying good company.

To help you bring it all together, Coby Smith, executive chef of The Hope Bistro at CARTI, has crafted six standout recipes for your next gathering. Inspired by the vibrant spirit of Mediterranean cooking, these colorful dishes feel indulgent but are grounded in simple, nourishing ingredients. From grilled beef skewers and a mouthwatering hummus trio to a showstopping rosemary and tomato focaccia, this menu is full of fresh ideas that are as good for you as they are delicious.

“Our goal at The Hope Bistro is to make people happy,” Smith says. “Food should not only be delicious, but also include a variety of colors, textures and shapes. Eating is an experience, and we treat it as such.”

“When entertaining, I prefer to make items guests can quickly pick up and enjoy, no utensils required. The hummus trio with vegetable accompaniments is a prime example. Plus, you can’t beat its bright, bold colors, which help bring interest and a pop to any table.”

“It’s hard to find anyone who doesn’t love focaccia bread. It’s a Mediterranean staple and an instant crowd pleaser. For a little extra oomph, I like to add fresh rosemary and ripe cherry tomatoes, straight from my garden, to complement the olive oil and sea salt flavors.”

Hummus Trio

Classic Hummus

Serves 10-12

Ingredients:

• 400g canned chickpeas, drained and rinsed
• 60g tahini
• 60g lemon juice
• 1 clove garlic, minced
• 60g olive oil, plus extra for drizzling
• 1 tsp. salt
• 2-4 tbsp. cold water (as needed)
• Paprika for garnish

Directions:

1. In a food processor, blend the chickpeas, tahini, lemon juice, garlic, olive oil and salt until smooth.
2. Add cold water, one tablespoon at a time, to achieve your preferred creamy texture.
3. Taste and adjust salt or lemon juice if needed.
4. Transfer to a serving bowl, drizzle with olive oil and sprinkle with paprika.

Beetroot Hummus

Serves 12-14

Ingredients:

• 400g canned chickpeas, drained and rinsed
• 200g cooked beetroot, peeled and chopped
• 60g tahini
• 60g lemon juice
• 1 clove garlic, minced
• 60g olive oil, plus extra for drizzling
• 1 tsp. salt
• 2-4 tbsp. cold water (as needed)

Directions:

1. In a food processor, combine the chickpeas, beetroot, tahini, lemon juice, garlic, olive oil and salt.
2. Blend until creamy and smooth.
3. Add cold water as needed to reach a light, airy texture.
4. Adjust seasoning to taste.
5. Transfer to a bowl and drizzle with olive oil.

Avocado Hummus

Serves 10-12

Ingredients:

• 400g canned chickpeas, drained and rinsed
• 1 large ripe avocado, peeled and pitted
• 60g tahini
• 40g lime or lemon juice
• 1 clove garlic, minced
• 60g olive oil, plus extra for drizzling
• 1 tsp. salt
• 2-4 tbsp. cold water (as needed)

Directions:

1. In a food processor, blend the chickpeas, avocado, tahini, lime or lemon juice, garlic, olive oil and salt until creamy.
2. Add cold water gradually to adjust the texture.
3. Taste and add more lime or lemon juice for extra brightness if desired.
4. Transfer to a bowl and drizzle with olive oil.

Pairing with:

• Warm pita bread or flatbread
• Toasted baguette slices or focaccia
• Crispy pita chips or crackers
• Sliced cucumber, carrots, celery and bell peppers
• Roasted vegetables like eggplant, zucchini and sweet potatoes
• Marinated olives and pickled vegetables
• A drizzle of extra virgin olive oil with za’atar or dukkah spice blend

Beef Souvlaki Skewers

Serves 4-6

Ingredients:

• 700g beef (sirloin, ribeye or similar cut), cut into 2-3 cm cubes
• 3 tbsp. olive oil
• 2 tbsp. lemon juice
• 2 cloves garlic, minced
• 1 tbsp. red wine vinegar
• 1 tbsp. dried oregano
• Salt and black pepper to taste
• Wooden or metal skewers

Directions:

1. In a large bowl, combine the olive oil, lemon juice, garlic, red wine vinegar, dried oregano, salt and black pepper, then add the beef cubes and toss to coat evenly.
2. Cover and refrigerate for at least 30 minutes (ideally 2-4 hours) to let the flavors soak in.
3. Thread the marinated beef onto the skewers, leaving a little space between each piece. (If using wooden skewers, soak them in water for 20 minutes to prevent burning.)
4. Preheat a grill or grill pan over medium-high heat, then cook the skewers for 8-10 minutes, turning occasionally until the beef is nicely charred on the outside and cooked to your desired doneness.
5. Let the skewers rest for a couple of minutes, then serve hot with warm pita, tzatziki sauce and a fresh salad.

Focaccia with Rosemary & Tomato

Ingredients:

• 400g bread flour or all-purpose flour
• 5g active dry yeast
• 3g sugar
• 260g warm water
• 9g salt
• 40g olive oil, plus extra for drizzling
• 2 sprigs fresh rosemary
• 100-120g cherry tomatoes, halved (or thinly sliced large tomatoes)
• Flaky sea salt for garnish (optional)

Directions:

1. In a small bowl, mix the yeast, sugar and 130g of the warm water. Let sit for 5-10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture and the remaining 130g warm water, stirring to form a shaggy dough.
3. Add 20g of the olive oil and knead until smooth and elastic (about 5-7 minutes).
4. Shape into a ball, coat lightly with olive oil and place in a clean bowl. Cover and let rise for 1 hour until doubled.
5. Line a half-size sheet pan with parchment paper or lightly oil it.
6. Transfer the dough to the pan and gently stretch it to cover the base of the pan. Then cover with a damp cloth and let rest for 20-30 minutes.
7. Preheat the oven to 425°F.
8. Dimple the dough with your fingertips and drizzle with the remaining 20g of olive oil.
9. Gently press the tomato halves or slices into the dough, scatter rosemary leaves over the top and sprinkle with flaky sea salt, if using.
10. Bake for 20-25 minutes, or until golden brown and cooked through.
11. Remove from oven and cool slightly on a wire rack, then slice and enjoy warm or at room temperature.

Shrimp Saganaki

Serves 4-6

Ingredients:

• 700g large shrimp, peeled and deveined
• 2 tbsp. olive oil
• 3 cloves garlic, minced
• 1/2 tsp. red chili flakes (optional)
• 400g cherry tomatoes, halved (or 400g canned diced tomatoes)
• 120g feta cheese, crumbled
• 120ml dry white wine (or substitute with fish stock or water)
• Juice of 1/2 lemon (about 2 tbsp.)
• 2 tbsp. fresh parsley, chopped
• Salt and black pepper to taste

Directions:

1. Pat the shrimp dry and season with a pinch of salt and pepper.
2. In a large skillet over medium heat, warm the olive oil. Add the garlic and red chili flakes, and sauté until fragrant (about 1 minute).
3. Add the cherry tomatoes (or canned tomatoes) and cook for 4-5 minutes until they start to soften and release their juices.
4. Pour in the white wine (or stock/water) and let it reduce by half, about 2-3 minutes.
5. Add the shrimp to the pan, stirring occasionally until they just turn pink (about 2-3 minutes).
6. Add the lemon juice and adjust seasoning with salt and pepper.
7. Crumble the feta over the dish and let it warm in the sauce for 1-2 minutes.
8. Sprinkle with chopped fresh parsley before serving hot with crusty bread, rice or a fresh green salad.

Horiatiki (Greek Village Salad)

Serves 4-6

Ingredients:

• 4 ripe tomatoes, cut into wedges
• 1 cucumber, peeled and sliced into half-moons
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced into thin strips
• 100g Kalamata olives
• 200g feta cheese, cut into thick slices or crumbled
• 2 tbsp. extra virgin olive oil, plus extra for drizzling
• 1 tbsp. red wine vinegar
• 1 tsp. dried oregano
• Salt and black pepper to taste

Directions:

1. In a large salad bowl, combine the tomato wedges, cucumber slices, red onion and green bell pepper.
2. Drizzle with the red wine vinegar and 2 tbsp. of extra virgin olive oil. Season with salt, black pepper and sprinkle the oregano.
3. Gently toss the vegetables, then top with the thick slices of feta cheese and Kalamata olives. Drizzle a bit more olive oil over the top for extra richness.
4. Serve immediately as a fresh and colorful side or main dish.

Mint Lemonade

Yield: 1 gallon

Ingredients

• 600g fresh lemon juice (about 24-30 lemons)
• 300-400g sugar or honey to desired sweetness
• 4L cold water (still or sparkling)
• 1 large bunch fresh mint (about 50g), plus extra for garnish
• Ice cubes

Directions:

1. To make the mint syrup, in a small pot, combine the sugar (or honey) with 500ml water. Heat gently, stirring until the sugar dissolves.
2. Remove from heat and add the fresh mint leaves. Let it steep for 10 minutes, then strain out the mint.
3. In a large pitcher or container, combine the fresh lemon juice, the mint syrup and the remaining water. Stir well and taste, adjusting sweetness if needed by adding more sugar or honey.
4. Chill in the fridge for at least 30 minutes, then serve over ice and garnish with fresh mint sprigs and lemon slices if desired.

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