Mediterranean Light: Delicious Recipes From the World's Healthiest Cuisine by Martha Rose Shulman

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    • Categories: Bread & rolls, savory; Mediterranean; Low fat; Low calorie
    • Ingredients: active dry yeast; rosemary; thyme; whole wheat flour; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; Mediterranean; Low fat; Low calorie
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    • Ingredients: active dry yeast; whole wheat flour; store-cupboard ingredients; sage
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    • Ingredients: red peppers; active dry yeast; thyme; whole wheat flour; store-cupboard ingredients
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    • Ingredients: active dry yeast; clover honey; whole wheat flour; store-cupboard ingredients
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    • Ingredients: whole wheat flour; cornmeal; yogurt; store-cupboard ingredients
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    • Ingredients: country bread; tomatoes
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    • Ingredients: country bread; red peppers
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    • Ingredients: dried porcini mushrooms; thyme; rosemary; parsley; country bread
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    • Categories: Appetizers / starters; Italian; Low fat; Vegetarian; Low calorie
    • Ingredients: tomatoes; basil; country bread
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Notes about Recipes in this book

  • Provençal fish soup

    • Laura on December 17, 2014

      Pg. 162. This was really good -- nice flavorings from the pepper flakes, orange and saffron. I used cod and monkfish and homemade fish stock made from shrimp shells. It's actually more of a stew than a soup -- it's very thick. It's also very tomatey, given both the tomato paste and the 28 oz of canned tomatoes. Next time I would cut down on the corn -- I felt there was just too much.

  • Grilled red mullet with cumin

    • meatn3 on April 29, 2013

      Super quick and delicious. I made it twice, once forgetting the lemon juice. Actually liked the mistake version better!

  • Hummus

    • Avocet on December 27, 2011

      My go to recipe for hummus. The cumin makes it great.

  • Lentils and bulgur pilaf

    • robm on December 23, 2010

      Can be made vegan/pareve by omitting yogurt. Makes a great filling for stuffed peppers. Also can replace meat when making a vegetarian moussaka, lasagna or shepherd's pie! Just season the pilaf the way you'd season the meat in those dishes!

  • Grilled tuna steaks with Algerian tomato sauce

    • nicolepellegrini on January 14, 2021

      Watch the amount of cayenne you use - I didn't think it was that much, but between the seasoning in the sauce and using some on the fish, the final dish really packed a punch. Still, husband really liked it even though he can be sensitive to hotly-spiced dishes. I thought it was pretty good, but next time I would cook fish even less time (since it marinates for enough time to start to "cook" the fish in some citrus.)

  • Egyptian baked fish with cumin and coriander

    • nicolepellegrini on August 21, 2016

      Pleasant, easy, similar to Mexican style cilantro baked fish fillets I've made before. The recipe directions say to serve cold but I enjoyed it more at just a little above room temperature, soon after cooking.

  • Mallorcan fish baked with chard and potatoes

    • nicolepellegrini on September 17, 2018

      Disappointingly bland as written. While the fish and potatoes were tender after an hour baking, it was devoid of much flavor without adding some finishing olive oil, more salt, and I ended up serving with some pesto on the side. I think the "light" aspects of this recipe were to its detriment and if I were to make it again I would saute the onion first, perhaps with some garlic, and add some more spice. Or something. As written I would not repeat.

  • Italian bean and tuna salad

    • nicolepellegrini on May 23, 2019

      This was very good - tastier than I even expected! The yogurt made for a much lighter dressing than the usual heavy tuna salad with mayo, while the beans helped make it satisfying or lunch. I could see making this for a summer picnic or buffet. I liked the use of fresh sage as well.

  • Smoky eggplant purée

    • nicolepellegrini on August 21, 2016

      Nice, very very light and fluffy. Tastes good the next day. Putting this on my list of potential good party snacks and appetizers. Be sure to add enough seasoning. I broiled the garlic along with the eggplant because I have an intolerance for raw garlic and I think that added nicely to the smoky flavor.

  • Fava beans with sweet peppers

    • eve_kloepper on July 15, 2013

      used canned spanish piquillo peppers. wonderful.

  • North African beet salad

  • Zucchini and rice terrine (Tian de courgettes)

    • jdubuc on September 26, 2015

      Delicious. Can substitute mozzarella. A nice light meal.

  • Spinach or Swiss chard soup with yogurt

    • ChefGrumpy on September 12, 2021

      A very nice and LIGHT soup. Using Swiss Chard gave the soup a gently pink color. I used spring onion instead of leek and greek yogurt+milk to make the equivalent of standard yogurt. This soup will be on recipe rotation.

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  • ISBN 10 0688174671
  • ISBN 13 9780688174675
  • Published Jul 01 2000
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks
  • Imprint William Morrow Cookbooks

Publishers Text

Imagine a diet based on pure pleasure! Mediterranean cuisine, with its pizza, pasta, bread and toothsome desserts, is endlessly sensuous and soul-satisfying - and it's also the healthiest diet in the world. In this book, Martha Rose Shulman creates an appealing alternative to the often frustrating process of dieting, with dishes brimming with authentic, traditional flavors but not loaded with fat.


This book includes enticing recipes from every corner of the Mediterranean Basin, from France, Italy and Spain to North Africa, Lebanon and Yugoslavia. Age-old favorites, such as ratatouille and salad nicoise and mouthwatering temptations from Greek Tatziki and Italian antipasti to Tunisian Beet and Potato Salad and Turkish Cornbread, pepper every page. Each recipe is introduced with an anecdote about its origin and is followed by a complete nutritional breakdown. Dig into the most enjoyable, low-calorie, healthy eating in the world with Mediterranean Light.



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