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Mediterranean Grains & Greens by Paula Wolfert

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Notes about this book

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Notes about Recipes in this book

  • Creamy farro and chickpea soup

    • TrishaCP on November 16, 2014

      This recipe is also in the Essential New York Times cookbook.

    • zorra on January 16, 2014

      First & still favorite farro recipe for me. Online at Wolfert's site here: http://www.paula-wolfert.com/recipes/farro.html. Subtle so flavors of grains & legumes shine. Make mine vegetarian with some garlic. Small pot of soup so I always double it.

    • bching on November 16, 2014

      Delicately flavored soup. I added some harissa to please other family members. Will make this again, and increase the recipe by 1/3 to 1/2. Like most Wolfert recipes, this one is some trouble, but worth it, and worth having more.

  • Middle Eastern chard and lentil soup

    • adornowest on August 09, 2014

      Hold back on the lemon juice

  • Gratin of leafy greens and crispy potatoes with smoky paprika and whipped eggs

    • saladdays on April 09, 2014

      A well-constructed and easy to follow recipe which was delicious to eat, particularly as I was able to use freshly picked Swiss chard as the leafy greens. The ingredients are for two servings and there wasn't really enough of it to make a full main course, it would be better as a lunch or part of a tapas meal. Next time I make it I will use more potatoes and eggs.

  • Sauteed Tuscan kale with garlicky white beans

    • Tommelise on September 26, 2011

      This dish was disapointing. The whole family love kale, and we also love white beans , so I thought this dish would be a winner. None of us like it. I must admit that we used ordinary kale, but I do not think it made a difference. The kale was big chewy chunks, and the whole dish lacked taste and spice

  • Broccoli rabe risotto with pork

    • Cheri on March 10, 2011

      Needed more broth than recipe called for - about another 1.5 cups. Otherwise this was good.

  • Grilled fish stuffed with seafood, Moroccan charmoula, and spices

    • mcvl on October 29, 2017

      Divine. I'm so happy to be able to use swordfish again, and the texture is perfect as an accent in this dish. Charmoula ... well, you could put charmoula on old socks and it would make them taste delicious. I'll undoubtedly make this again and again.

  • White turnip rounds with bulgur, rice, and lamb with yogurt-garlic sauce and sizzling tomato and mint

    • bwehner on December 30, 2013

      Slices of turnips were too large. Could probably get same effect with chopped 1/2" turnips. The flavor medley was lovely. Make double the yogurt sauce.

  • Provencal braised celery hearts with scallions

    • lorloff on September 04, 2016

      Combined this recipe with the one in the Art of Simple Food Alice Waters

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Reviews about this book

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  • ISBN 10 0060172517
  • ISBN 13 9780060172510
  • Linked ISBNs
  • Published Aug 01 1998
  • Format Hardcover
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Harper Collins

Publishers Text

Award-winner Paula Wolfert presents dazzling variety in 200+ sun-drenched recipes that are high in fiber, rich in antioxidants and nutritional value and tantalizingly tasty from every region.

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