x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Mediterranean Grains & Greens by Paula Wolfert

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Creamy farro and chickpea soup

    • 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.

    • TrishaCP on November 16, 2014

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

  • 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.

  • 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

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author