Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine by Martha Rose Shulman

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    • Categories: Spice / herb blends & rubs; Tunisian; Mediterranean
    • Ingredients: coriander seeds; caraway seeds; ground cayenne pepper
    • Categories: Spice / herb blends & rubs; Moroccan; Mediterranean
    • Ingredients: ground cinnamon; turmeric; nutmeg; cardamom seeds; ground cloves
    • Categories: Spice / herb blends & rubs; Mediterranean; Middle Eastern; Turkish
    • Ingredients: thyme; sesame seeds
    • Categories: Italian; Mediterranean
    • Ingredients: Campari; club soda; oranges
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    • Ingredients: red wine; orange juice; apricot liqueur; oranges; lemons; apples; peaches; sparkling water
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    • Ingredients: syrup of your choice; sparkling water
    • Categories: Beverages / drinks (no-alcohol); Mediterranean; Italian
    • Ingredients: syrup of your choice; milk; sparkling water
    • Categories: Beverages / drinks (no-alcohol); Italian; Mediterranean
    • Ingredients: espresso beans; almond syrup; almond extract
    • Categories: Mediterranean; Italian
    • Ingredients: active dry yeast; all-purpose flour
    • Categories: Bread & rolls, savory; Mediterranean; Italian
    • Ingredients: active dry yeast; all-purpose flour; whole wheat flour
    • Categories: Bread & rolls, savory; Italian; Mediterranean
    • Ingredients: active dry yeast; all-purpose flour; durum wheat flour
    • Categories: Bread & rolls, savory; Italian; Mediterranean
    • Ingredients: active dry yeast; all-purpose flour
    • Categories: Bread & rolls, savory; Italian; Mediterranean
    • Ingredients: active dry yeast; malt syrup; durum wheat flour; all-purpose flour; sesame seeds
    • Categories: Bread & rolls, savory; Italian; Mediterranean
    • Ingredients: active dry yeast; all-purpose flour; sea salt
    • Categories: Bread & rolls, savory; Mediterranean; French
    • Ingredients: active dry yeast; all-purpose flour; black olives
    • Categories: Bread & rolls, savory; Italian; Mediterranean
    • Ingredients: active dry yeast; all-purpose flour; whole wheat flour
    • Categories: Bread & rolls, savory; Mediterranean
    • Ingredients: active dry yeast; honey; whole wheat flour; rosemary; thyme; all-purpose flour
    • Categories: Bread & rolls, savory; Bosnian
    • Ingredients: active dry yeast; all-purpose flour
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    • Categories: Bread & rolls, savory; Greek
    • Ingredients: active dry yeast; all-purpose flour; store-cupboard ingredients
    • Categories: Bread & rolls, savory; Mediterranean; Turkish
    • Ingredients: active dry yeast; all-purpose flour; cornmeal; whole wheat flour
    • Accompaniments: Scrambled eggs with tomatoes and feta

Notes about this book

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Notes about Recipes in this book

  • Quicker basic tomato sauce

    • westminstr on September 19, 2013

      This was fine, but I prefer the very similar sauce from My Calabria

    • westminstr on September 19, 2013

      This was fine, but I prefer the very similar sauce from My Calabria

  • Harissa

    • imaluckyducky on December 12, 2013

      Pg. 86 This was the first Harissa recipe I've made, much less tasted on its own. Not entirely sure how it's supposed to taste on its, but following the recipe exactly gave a spice blend that was equally "hot" because of the garlic and deeply peppery. Pretty simple to make. I'm done with this batch I'll try some others out to see how they stack, and perhaps adjust my rating then.

  • Apricot yogurt dip

    • westminstr on March 31, 2014

      Greek yogurt is mixed with chopped dried apricots, a bit of garlic (I used half a clove grated through the microplane) and salt. I made a half recipe with a cup of Total full fat yogurt. 2% could no doubt be used as well. MRS suggests that this dip be used to enhance grilled meats, as a sauce for rice pilaf, or to be served with flatbread as part of a mezze. I served it with lamb chops and the eggplant pilaf on p. 327. I thought it was a bit too dominant in both those contexts, though I do think it could make a nice enhancement to a plainer pilaf (or a stronger tasting lamb -- my nz loin chops were pretty mild). O did not like this dip (the apricot-garlic-salt combo was just too much for him) but E loved it, especially when mixed with the rice. I liked it but, as I said, I'm not sure I liked the pairings. I think I would like it best served as one of multiple dips for flatbread.

  • Beet and beet greens salad

    • westminstr on September 19, 2013

      We loved this. Beets are roasted in their skins, then peeled, sliced, and tossed in a viniagrette consisting of red wine or sherry vinegar (I did some of each), a bit of balsamic vinegar, a mashed garlic clove (I grated on microplane), s&p and olive oil. Separately, the greens are stemmed, blanched, then tossed with lemon juice, s&p and olive oil. She instructs to place the greens on a platter and top with the beets, but I served the beets in a bowl, surrounded by the greens. The salad as a whole was good but the truly delicious part was the beets with viniagrette. All I can say is YUM. The mix of vinegars, the bit of garlic -- it is perfect with the beets. The greens were fine, but I have other uses for them that I prefer, so in future I will skip that part of the recipe and make just the beets.

  • Couscous "tabbouleh"

    • westminstr on January 24, 2014

      This was delicious. As we are in the depths of winter, I left out the tomato and red pepper, but otherwise followed the recipe. We loved it. Will surely revisit during summer heatwaves as this recipe requires no cooking other than a minute in the microwave.

    • westminstr on September 03, 2014

      ETA: I've now made this recipe several times. Last night I made it with the tomatoes and peppers for the first time. I liked these additions but prep time grew exponentially with all the extra chopping, taking it out of the quick weeknight category.

  • Marinated carrots

    • westminstr on March 31, 2014

      I've made these simple marinated carrots twice. They're really good. Be careful not to overcook when steaming.

    • smtucker on August 14, 2013

      optional: garlic Indeed, for people who don't like cooked carrots, these lightly marinated ones are great! Used skinny farmer's market carrots. Make again.

  • Cauliflower with capers, parsley, and vinegar

    • Avocet on April 12, 2015

      Added some chopped Kalamata olives and green olives, as well a a little basil, but it was good even before these additions. Very quick and easy to make, and keeps well. page 101.

  • Tzatziki

    • imaluckyducky on January 07, 2014

      Recipe states you can use mint or dill, not just mint.

    • imaluckyducky on January 07, 2014

      Pg 106 4 stars. Holy garlic Batman! Don't know if my garlic was particularly pungent or if I used two larger-than-average cloves, but this tzatziki is more garlicky than others I've had. This is certainly not a bad thing - I LOVE me some garlic. I used a really good Greek yogurt instead of drained yogurt, and did 2Tbs dill in one batch and 2TBs mint in the other.Salting, rinsing, and squeezing the water out of the cucumbers made for a really awesome texture. This may become my go-to Tzatziki sauce in the future!

  • Grilled eggplant with hot red pepper flakes

    • L.Nightshade on September 06, 2013

      Well, this is just the quickest, easiest eggplant dish ever. I had a regular eggplant, sliced it into rounds, brushed with olive oil and popped it on the grill. A couple minutes each side and they were done. These had a wonderful texture, I almost want to describe them as pancake-like. The mint makes a big difference, and I think it's funny that it's not in the title of the dish. Delicious! Leftovers for lunch today were not too bad either!

    • westminstr on August 05, 2013

      I elected to make this last night based on the fact that it looked like one of the simplest eggplant recipes in the book! I had two largish Italian eggplants that I sliced into rounds. Lacking a grill, I roasted them in a hot oven. My eggplant slices looked a bit dry coming out of the oven, but after steaming in a covered dish with a bit of extra olive oil, these were downright luscious! I added a sprinkle of Maldon sea salt along with the chile pepper and mint. We really enjoyed these flavors with the eggplant. While I'm sure they would have been even better if grilled, it didn't take long for two pounds of eggplant to disappear with nary a trace. Good dish.

  • Roasted eggplant salad with feta and green peppers

    • Breadcrumbs on August 07, 2013

      p. 109 – A wonderful dish well worth repeating. Instead of roasting the eggplant and using raw peppers and onions, I decided to grill all the veggies. mr bc isn’t a big fan of eggplant and in particular he dislikes its mushy texture. My thinking was that grilling the eggplant would allow some of the moisture to evaporate and alter the texture of the veggie. I’m happy to report that this worked. Not only did mr bc like this salad, he loved it. He said it was one of his favourite non-lettuce salads ever! I’m not a fan of green bell peppers so I opted to use Italian frying peppers instead. I did use the raw garlic in the dressing. I’m happy to report that the dish is just as delicious the next day and we’ve been enjoying it for our workday lunches as it travels well and is good cold or at room temp. Photos here:

    • JoanN on July 21, 2013

      Made half a recipe and half of that was dinner on a hot, steamy night. It really hit the spot. I made it with an outstanding feta, Doldoni brand, that I bought at Costco, and Asian eggplants.

  • Farro salad

    • Nancith on April 11, 2021

      Excellent salad! Enough lemon juice to give it a tart refreshing flavor without being overwhelming! This was great as a main for me with some feta, & a side for Hubby w/ salmon. I can also see this with not only feta, but some olives thrown in. It did seem to have an excess of olive oil, but some crusty bread could mop that up (or just use less!). This should be a great dish for summer gatherings, a nice change from the ubiquitous summer pasta salad!

  • Purslane salad

    • westminstr on August 05, 2013

      This was the best way yet that I've found to enjoy this green. Purslane leaves are picked from the large stems (I left the small stems in) and mixed with a small cucumber, diced, and chopped kalamata olives. A viniagrette is made with lemon juice, red wine vinegar, crushed garlic, a bit of olive brine, s&p and olive oil. The ratio of olive oil to acid is quite low (3 tb acid to 1/2 cup of oil) and the dressing tasted off to me when tested on a leaf prior to tossing with the salad. However, once mixed with the purslane -- which is itself quite tart -- it was perfect. I had about twice as much dressing as I needed, though, so I'd make a half recipe of the dressing next time.

  • Mushrooms in garlic sauce (Mushrooms al ajillo)

    • Avocet on December 27, 2011

      These made a very nice appetizer, one of the best and easiest marinated mushroom recipes. The mushrooms shrink a lot, so one and a half pounds is not too much. They were good cold the next day, too.

  • Bread and vegetable salad (Fattoush)

    • westminstr on August 06, 2013

      I just loved the big, fresh flavors of this salad, and with so many ingredients, there was something different and wonderful going on in every bite. The sumac really makes this salad. Also, since I ended up eating this as a main dish salad for dinner, I added a bit of crumbled feta halfway through to make it more substantial. That was excellent too. I didn't use the romaine - just a bit of purslane and some arugula. One note -- this salad makes a huge quantity! I made a half recipe which was a giant bowlful, enough for two people to eat as their main course.

  • Grilled zucchini slices

    • westminstr on June 02, 2014

      Not something you really need a recipe for exactly, but I made this recipe as part of a BBQ lunch and it was really good!

  • Minestrone

    • Breadcrumbs on August 29, 2013

      p. 146 – If you’re looking for a recipe to clear out your CSA backlog or, to use up every last vegetable in your fridge…here it is! This is one of those recipes where substitutions will work really well. A word of warning, the recipe states a yield of 6 servings…that might be true if you were serving six hungry giants but if you have regular-sized folks on hand, I suspect you could feed 16-20. I made this in my 6.7 litre Le Creuset Dutch oven and it was full to the brim! Green veggies are blanched prior to adding though unless you’re in a hurry, this step isn’t really necessary. The author suggests that water be used but I had some nice chicken stock and chose to use that instead. The flavours of the dish were even more developed the next day and the overall dish was much heartier. Good thing we thoroughly enjoyed this as I suspect we have enough leftovers to sustain us clear through until springtime!!

  • Tuscan bean and farro soup with cabbage and winter squash

    • westminstr on February 06, 2014

      This was a tasty soup. I wanted to make it because for whatever strange reason I had all of the ingredients on hand, including part of a cabbage and a butternut squash and 1/2 cup of farro that needed using somehow. However, at the end of the day this was very similar to my regular minestrone (Tamar Adler's recipe) which is easier and doesn't dirty so many dishes.

    • amandabeck on January 04, 2022

      I found this recipe on EYB after looking for a way to use some beautiful Rancho Gordo cranberry beans. This was a bit time-consuming to make, but made a pretty huge pot of stew (mine wasn't very brothy). I had shredded the cabbage in the food processor, so it was a bit finer than bagged or chopped lettuce, and by the end of the cooking it had completely melted into the stew. I used homemade chicken stock in place of some of the water, and ended up with a super flavorful and healthy meal. Tasted great the second and third day for lunch. Would make again for sure.

  • Provençal wheat berry soup

    • mlbatt on March 03, 2019

      Not bad, but not great. This yielded more than the 6-8 servings the recipe indicates - more like 10 generous servings. I chose this recipe because I had everything in the house to make it - including the porcinis and parmesan rinds. I wouldn't recommend spending the $$ on 1 ounce of dried porcinis to make this recipe (make risotto instead!). That said, the recipe was rather easy, some chopping and sauteeing (plus soaking farro and porcini mushrooms), then it all cooks together for about an hour. We liked the chewy farro, but the flavor didn't live up to expectations (even after adding lots of salt and pepper). I expect we'll tire of it, so half is going in the freezer for future meals.

  • Lentil soup with goat cheese

    • westminstr on January 20, 2022

      This soup was really delicious even without the goat cheese! I didn’t have everything for the bouquet garni but I added some veg stock & nutritional yeast to improve the flavor. Blending really gave good texture & flavor.

  • Garlic soup

    • westminstr on January 29, 2014

      I made a reduced version of this recipe for one with one clove of minced garlic to two cups of water. It was so delicious. But I need to get better at tempering the egg to avoid stringy whites.

  • Ricotta frittata with fresh herbs

    • westminstr on August 05, 2013

      I made the zucchini variation, simply delicious! As promised by the headnotes, the ricotta gave the eggs a nice fluffy texture, and the creaminess of the mild cheese came through in the flavor as well. Just a tablespoon of chopped herbs really permeated the dish with a ton of flavor. My family loved this dish. I used her recipe proportions but my own frittata-cooking technique with good results.

  • Strata with mushrooms and sage

    • Nancith on November 08, 2017

      I love stratas, & the mushrooms & sage give this a comforting, earthy flavor. Unfortunately, there wasn't quite enough sage as called for, & I neglected to purchase Gruyere, so had to substitute cheddar. Still tasted good, however.

  • Pasta with uncooked tomatoes, basil, capers, olives, and feta

    • westminstr on September 19, 2013

      The name says it all. Peeled chopped tomatoes are combined with the above ingredients, plus some chopped fresh parsley, olive oil, salt and pepper (though mine didn't need additional salt). Garlic is optional. I didn't use it, but I think it would be good. Also, I think this sauce would be just fine without the capers. The sauce is supposed to marinate for 30 min prior to being used, but I didn't have time for that. It was still good. I used chopped peeled romas and they weren't very juicy (probably because they didn't marinate) so I added extra olive oil, and extra basil as well. Nice summer pasta dish.

  • Perciatelli with tomato sauce and ricotta

    • Breadcrumbs on August 14, 2013

      p. 214 - This is a quick and easy dish that highlights the fresh summery flavours of basil and tomatoes. The book would have you serve the sauce at room temp but I much prefer it warm so instead of mixing a little tomato sauce into the ricotta, I simply stirred the ricotta into the tomato sauce right before serving to warm it. I also had some extra tomato sauce, which I passed at the table for those who wanted it. This was a hit and though we’d had similar dishes before, the addition of sweet peas really set this dish apart. Substantial enough to serve as a main course or, nice as a side dish for grilled chicken or shrimp. Photos here:

  • Fusilli with tomato sauce, cauliflower, and olives

    • westminstr on March 08, 2017

      Replaced the tomato sauce w Pomi sauce, added extra garlic & olive oil to compensate. Also extra olives. Probably used extra cauliflower as well but could have used even more. Served w parm rather than feta. 1/2 pound of pasta is enough with lots of cauliflower. Really liked this dish! One of the best cauli pastas I have made.

  • Laganari with eggplant, tomato sauce, and oregano

    • westminstr on September 19, 2013

      This is essentially Pasta a la Norma, a traditional Italian dish of eggplant and tomato sauce. I took quite a few liberties with this recipe, and perhaps that's why it didn't blow me over. Essentially, chopped eggplant is sauteed in olive oil, then combined with the Southern Tomato Sauce (reviewed separately), grated cheese (I used parmesan) and fresh oregano (I subbed basil as there was no oregano in the market). I used penne instead of laganari. It was a good-enough dish, but I expected more. I think it needed more olive oil, and I wish the tomato sauce had more depth, or perhaps I would have preferred it made with fresh tomatoes instead of canned. I wouldn't repeat but will instead seek out other versions of this dish.

  • Pasta with tomatoes, beans, and feta

    • westminstr on August 05, 2013

      Nice summer dish. My beans were some very over-the hill green beans from the depths of my vegetable drawer, which were disguised very well in this sauce. I used basil for my herb, and I elected not to add the balsamic vinegar because I didn't want to muddy up the lovely colors of my tomatoes. It was worth it to peel the tomatoes for flavor and texture. This amount of sauce would go better with 3/4 pound of pasta. So if making a full pound of pasta, I would add some extra tomatoes and cheese, and I would probably use plum tomatoes or else seed at least some of them to make the sauce a bit less watery.

    • westminstr on August 12, 2013

      This is a very versatile recipe. Over the weekend I did another iteration substituting seared zucchini, diced small, for the beans. This time I added the balsamic and I think it was a good addition.

  • Macaroni with tomato sauce and goat cheese

    • stockholm28 on August 25, 2013

      She calls this a "grown-up style" mac and cheese. You make a tomato sauce (tomatoes, garlic, olive oil) and then mix it with goat cheese, basil, parmesan, and then macaroni and top with bread crumbs. I chose this recipe because I had some chevre that I needed to use up. This was a good dish, but not that different from the standard tomato/basil/cheese baked ziti dishes.

  • Yeasted olive oil pastry

    • westminstr on June 10, 2014

      My first time using yeast, I think. The crust was pretty straightforward and rolled out easily. I used half white flour and half whole wheat pastry flour. It wasn't hard like the greek crust. Still, I'm not sure I loved the flavor -- it was a bit plain. Maybe I just don't like olive oil crusts, or it could be my flour, or I need to keep trying different recipes, I dunno.

  • Greek pie crust

    • westminstr on January 24, 2014

      This dough is very healthy, tasty considering how healthy it is, and comes together and rolls out very easily. I would have liked it to be a bit more tender, not sure whether it's the ingredient profile or possibly I kneaded too much or overbaked it.

  • Spring onion, garlic, and greens tart

    • westminstr on June 10, 2014

      I've had my eye on this one for a while, but it didn't turn out to be my favorite combo of the tarts/gratins in this chapter. I only had half the amount of chard required, so subbed in some chard stems and scallion greens for extra vegetable matter. It's possible I would have liked the filling better if I made it as written, but I'm not sure.

  • Cabbage galette

    • westminstr on January 24, 2014

      T and I loved this delicious winter pie, but sadly neither kid did. I used the greek pastry crust (ww variation) which came together easily. Wish my kids liked the gratins and pies from this book more, because personally I love them.

  • Eggplant Parmesan

    • JoanN on August 25, 2013

      A more saucy EP than I've made before, but it was really delicious. I made it with fairy eggplant and Pomi, but want to try it again with large eggplant and fresh tomatoes.

  • Provençal kale and cabbage gratin

    • purrviciouz on November 09, 2018

      This was an unexpected hit. I added a bit more cheese than called for. Perfect for a light fall dinner.

  • Provençal summer squash, red pepper, and tomato gratin

    • westminstr on September 19, 2013

      This was excellent. I omitted the rice, which made for a much less hearty dish. I prefered the texture with the rice, and it also makes for better leftovers that way. These tarts are much improved by making at least several hours ahead -- try to do this from now on!

  • Purple cauliflower gratin

    • westminstr on March 31, 2014

      Made with regular cauliflower and panko, and a bit of extra cheese on top. It was wonderful!

  • Provençal Swiss chard gratin

    • westminstr on August 12, 2013

      We enjoyed this. It had a surprising amount of flavor and tasted "meaty" though it was vegetarian. With the rice, cheese and vegetables it made for a satisfying vegetarian main course without being overly heavy. I tasted the gratin 10 minutes out of the oven (the minimum resting time specified in the recipe) and an hour later when it was still just a bit warm, and I preferred it after it had been sitting for a while and was warm to room temperature. E loved it and O said he liked it but only ate two bites, I think T was lukewarm, he would probably prefer something heavier.

    • smtucker on August 14, 2013

      Used rainbow chard. Made recipe up through the gratin part and served as a warm side dish. Surprisingly good.

  • Cauliflower gratin with feta and olives

    • gastronom on March 29, 2015

      Good flavor combination. Ingredients tend to stay separate rather than being cohesive.

  • Stewed green beans with tomatoes

    • westminstr on September 19, 2013

      Delicious dish. Unfortunately my two little ones both refused to eat it, but my husband and I liked it a lot and had no trouble polishing it off. This was especially good after it had been sitting a while and was only lukewarm -- the vinegar had a chance to mellow with the tomatoes to produce a nice sweet and sour sauce. I used mint and parsley for my herbs and about 1 T vinegar.

  • Braised broccoli with white wine (Broccoli alla Romana)

    • Breadcrumbs on August 01, 2013

      p. 272 – According to the author this recipe originates in Southern Italy so it surprised me a little that I hadn’t encountered it previously since I do a lot of Italian cooking. Admittedly I’ve never considered slow-cooking broccoli before but I was keen to try this dish to use up my broccoli and, surprisingly this is the *only* broccoli recipe in the book. I found the reduced sauce too bitter for my taste so I stirred in a pat of butter before pouring atop the broccoli. This was good and the acidity from the wine worked well with the earthiness of the broccoli. mr bc said if he didn’t know, he’d have sworn it was lemon juice atop. Not sure I’d bother making this again but it was worth a try. Ultimately I’d likely have been even happier with a glass of the white wine and some steamed broccoli!! ; )

    • elisarose on December 22, 2012

      I didn't love this. The taste of wine was overpowering.

  • Sweet and sour cabbage

    • anniecc on July 09, 2023

      Simple and very tasty. Served as a side dish to accompany a pie. Used chopped, canned tomatoes.

  • Potatoes with green beans and garlic

    • Nancith on May 13, 2015

      Used this as a side dish for roasted chicken. Tender potatoes, garlicky; used frozen garden Italian green beans, which worked quite well, although texture would be improved with fresh green beans. This will be a good dish when the beans come in this summer. Didn't have time to hard-cook eggs, but will add that to the leftovers.

  • Roasted potatoes with rosemary

    • westminstr on January 10, 2014

      Very simple but quite good. Next time up the rosemary.

  • Pan-cooked zucchini and tomatoes (Pisto)

    • Breadcrumbs on August 21, 2013

      p. 293 - I over-indulged during a visit to a farm market yesterday and simply didn’t have enough room in the fridge for my bounty!! I must say that this book has only let me down once this month when I’ve searched it for the ingredients I wanted to work with in EYB The author explains that Pistou is similar to ratatouille and is served as a tapa in southern Spain and as a side dish in the central region. This sounded perfect to me since I needed another antipasti for my menu tonight and a side dish for tomorrow. The author’s note that the dish improves with age sealed the deal for me. We thoroughly enjoyed the pistou served atop grilled Crostini this evening. Tomorrow I intend to serve it as a side dish. Happy to recommend this one. In case you’re interested, the recipe calls for 2lbs of tomatoes and 2lbs of zucchini for those of you with these items in abundance. Photos here:

  • Turkish ratatouille (Türlü)

    • westminstr on October 16, 2014

      I made a half recipe including the optional green beans and okra. I enjoyed the dish well enough but it wasn't a repeater (too many ratatouille recipes to try, and I only get to do one or two a year).

  • White bean and chard ragout

    • JoanN on August 07, 2013

      Two stars for original recipe, four stars for gratin variation.

    • Bwolfe2 on April 16, 2017

      We really liked the soup. The broth is delicious. Haven't tried the gratin.

  • Black-eyed peas with wild fennel

    • Avocet on December 27, 2011

      Very good. I made this with dried black-eyed peas, but I think it would work just as well with fresh or frozen, though the cooking time might be a little shorter. I used more garlic and I used a bulb of Florence fennel, rather than just the fronds.

    • westminstr on April 29, 2014

      I made a half recipe with a 16 oz package of frozen black-eyed peas, using up fennel fronds and stalks. It was very quick with the frozen peas, and I thought the flavor was excellent. She says the flavor is better the next day, but with the frozen peas I thought the dish was best when freshly made, when the garlic and fennel flavors were brighter. I would do this again, as I am always looking for more ways to make use of fennel fronds.

  • Baked beans with honey and dill

    • westminstr on January 15, 2014

      I was unsure reading this recipe whether I would like it or not, and as it turned out it wasn't my fave. The sweet-sour element and the dill were a bit overpowering.

  • Mushroom risotto

    • JoanN on June 29, 2015

      Made this with just oyster mushrooms and dried porcinis. A really good risotto.

    • Nancith on May 08, 2020

      Yummy, mushroomy goodness! Wow, such a full, rich flavor, achieved with dried porcini & its soaking water, plus good old white mushrooms. This was just perfect with a full-flavored white wine & an arugula salad.

  • Risi e bisi

    • wcassity on July 17, 2021

      Delicious! Used spring peas, parsley and a couple of mint leaves from garden, broth made from pea pods and smoked chicken/collard green potlikker.

  • Summer squash risotto

    • MelMM on July 21, 2013

      Delicious. Interesting technique of cooking down the squash, then removing some from the pan and adding back only at the end, after the rice has cooked. I used basil, added near the end, instead of the marjoram.

  • Tomato and zucchini risotto

    • westminstr on June 05, 2014

      Very good. Made with one cup of rice, one zucchini and three tomatoes (what I had available) and there were hardly any leftovers.

  • Winter squash risotto

    • Avocet on December 02, 2011

      Good adapted as a pilaf with long grain rice.

  • Eggplant pilaf

    • anniecc on September 18, 2023

      I’ve cooked this many times and keep coming back to it. It’s really simple and yet very satisfying. I like to add some pan toasted nuts - pine nuts or flaked almonds work well. Roasting the eggplant in the oven works well if you don’t want to fry it.

    • westminstr on March 31, 2014

      I really loved the flavors of this rice. Very gentle, warm and soft background notes from the garlic, onion and tomatoes, but then you would get exciting flavor pops from the whole spices scattered throughout. It also worked well with the soft roasted eggplant stirred in. This dish was perfect as a side dish for oven-roasted lamb. As a vegetarian main, serve with yogurt or a light tzatziki.

  • Zucchini, tomato, and rice pilaf

    • Breadcrumbs on August 07, 2013

      p. 328 – What appealed to me in particular with this recipe was the unusual multi-step cooking process and, the use of dill. I don’t think I’ve ever used dill in rice before. According to the author, this is a Balkan dish. Prep isn’t overly demanding. I made as set out in the book except for substituting Aleppo pepper for the black. I suspect the author imagined the finished dish to be drier than mine was. The top of the rice was brown and crispy but what remained beneath was tender and didn’t really hold a shape per se once it hit the plate. Nevertheless, we thought this rice was outstanding. The cooking process produced what I’d call a stodgy texture but the flavour was rich and almost creamy. No one flavour was predominant. It’s always a treat to try a dish that presents a flavour profile like no other you’ve enjoyed before. This dish did just that. We loved it. Photos here:

  • Barley risotto with pesto and ricotta salata

    • westminstr on August 13, 2014

      I was cleaning out the fridge so used the listed ingredients in my own proportions according to what I had on hand. It was delicious and my kids loved it.

  • Couscous with winter squash

    • imaluckyducky on December 12, 2013

      Pg. 340 Definitely not a weeknight dinner unless you've done some of the prep work ahead of time (deseeding, peeling, cubing a winter squash) or have ready-made harissa on hand (the dried peppers listed in the recipe are for making harissa from scratch, which I did). The initial sweetness was shocking when I first tasted it 20 minutes into cooking. The sweetness mellows out with the addition of 1-2 TBS of harissa along with the parsley towards the end of cooking. I used a "calabaza" because the market didn't have any butternut squash, and it melted into the stew, providing a nice thickness to it. Don't know if that would happen with butternut squash. The flavor profile took some getting used to, but I'm quite fond of it now. I'm undecided if I will make it again purely because I'm not the quickest at dissecting a winter squash, and because I would likely be the only one eating it.

  • Fig ice cream

    • L.Nightshade on September 06, 2013

      I used equal parts of green figs and black figs. The recipe is a little fussy. Big bowl, small bowl, medium bowl, strainer, pot, storage container, etc. I had to read and reread to figure out what went where. But it's a nice one. I like a custard ice cream, and, along with the egg yolks, this one is made with milk, not cream, and only 1/3 cup sugar. So the sweetness and the flavor really comes from the figs. The only alteration I made was to substitute Domaine de Canton for the 3 tablespoons of wine or water called for, and I also added a good dash of it as the ice cream was processing. Yum. I'm warming up to this book.

  • Apricot clafouti

    • shamby on June 22, 2017

      This clafouti is wonderful. The apricot halves are a bit hard to cut through when eating, though, so I think I'll slice the apricots next time. The online version is different than the one in the book Mediterranean Harvest.

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  • ISBN 10 1605294284
  • ISBN 13 9781605294285
  • Published Jun 01 2010
  • Format Paperback
  • Page Count 408
  • Language English
  • Countries United States
  • Publisher Rodale
  • Imprint Rodale Press

Publishers Text

Intensely flavorful and inherently healthy, Mediterranean food is one of the world's most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simply - with olive oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and other seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine. In this authoritative and anecdotal cookbook, award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman's travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic recipes handed down from mother to daughter for generations, and she offers her own contemporary variations as well. You'll dine with her in Greek olive groves, feast on tomatoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward.

Whether you are a vegetarian or a dedicated meat eater, Shulman's recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot Compote, and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned little foods of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean and more. In addition the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients.

As Martha Rose Shulman herself says "Mediterranean food enthralls me." Readers of this classic will be enthralled as well.

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