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Mediterranean Recipes

Mediterranean Recipes

Mediterranean Recipes
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Mediterranean cuisine is not only fresh, beautiful, and delicious, it’s also extremely healthful. The foods put an emphasis on ingredients that have been proven to promote health, including fish, vegetables, whole grains, and good-for-you fats such as olive oil. Mediterranean magazine builds on the flavors and cook styles of the area with easy Mediterranean meals, snacks, drinks, and even sweets. The on-trend stories focus on fun ideas such as pocket bread lunches, kabobs, all varieties of hummus, a tapas entertaining party, fresh flat-bread toppers, big-platter salads, healthful pasta dishes, veggie-centric sides, flavorful sauces and condiments, and recipes with nutrious ancient grains. These recipes are wholesome, delicious, and as fresh as they come.

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United States
Meredith Corporation

in this issue

1 min.
from the editor

MEDITERRANEAN EATING is a way of life. There’s no doubt it’s a healthful way of life— what with all that olive oil, omega-3-loaded fish, balanced carbs, and plentiful veggies. But it’s also all about enjoying life through food—making the time to prep your meals from scratch and break bread with those you love most (maybe even with a glass of wine!). In the regions surrounding the Mediterranean Sea, food isn’t about speed and convenience. No—here food is life. And the people love it. So with that thought in mind, we’ll show you how to fall in love with food that makes your body happy and healthy (although this is not a publication about diet and weight loss, so portion sizes are key if you’re looking to trim down). The bottom line…

1 min.
the power of purple

HELLO, EGGPLANT FUN FACTS An eggplant is actually the berry (yes, it’s technically a fruit!) of a mother plant. It comes in a variety of sizes, shapes, and colors , though the glossy, dark purple, pear-shape fruit is the most common. The long, skinny Japanese eggplant is becoming more available, and there are fun varieties at farmers and specialty markets. Or grow your own from seed or starters in the garden. Just remember: Eggplants are very perishable and get bitter with age. When buying, look for fi rm fl esh and smooth skin. *Get the bonus 5-star recipes, above, at BHG.com/MedEggplantStars *Learn everything about cooking with eggplant at BHG.com/MedEggplant…

2 min.
come in! this is our test kitchen

Q: Do you go home and cook supper every night? (THE # 1 QUESTION ASKED OF OUR CULINARY PROFESSIONALS) A: Yes, absolutely. Our culinary specialists are home cooks at heart—like you. So at the end of their day they often step right back into their kitchens at home! Yes, absolutely. Our culinary specialists are home cooks at heart—like you. So at the end of their day they often step right back into their kitchens at home! THE BONES 8 NUMBER OF GALLEY KITCHENS IN OUR TEST= Kitchen Each is about the size of many NYC apartment kitchens. You won’t fi nd fancy gadgets or restaurant-style ovens; we test with appliances and tools the average home cook might use. We do, however, have one awesome chandelier that hangs above our sharing table (aka the trough). 84years of…

3 min.
from the market

CHEESES No doubt about it: Cheese is a good thing. Stock up on a few of these Mediterranean types—representing countries from Southern Europe to the Middle Eastern Levant—to grate or crumble over flatbreads, pasta dishes, salads, and veggies. OLIVE OIL The romance of olive oil is legendary—the color is beautiful, the flavor is rich, and it’s full of healthful monounsaturated fats. Before you grab the first bottle you find at the market, learn the lingo so you can choose the best product for your use. EXTRA V IRGIN OLIVE OI L Extracted through a cold-press method (without heat or chemicals), extra virgin olive oil is the highest quality olive oil available. It contains the least amount of oleic acid (no more than 1 percent), has a golden to deep greenish color, and off ers…

6 min.
chickpea nation

ROSEMARY ROASTED CHICKPEAS prep 10 MINUTES roast 40 MINUTES AT 425°F 2 15- to 16-oz. cans chickpeas (garbanzo beans), rinsed and well drained 3 Tbsp. olive oil 1 Tbsp. finely snipped fresh rosemary 1 Tbsp. honey ½ tsp. kosher salt ¼tsp. cayenne pepper 1. Preheat oven to 425°F. In a 15×10-inch baking pan combine chickpeas and 1 Tbsp. of the oil. Roast 40 minutes or until browned and crisp, stirring every 10 minutes (beans may burst and pop during roasting). 2. Meanwhile, in a small bowl combine the remaining 2 Tbsp. oil and the remaining ingredients. Drizzle over warm beans; toss to coat. Let cool. Makes 21⁄4 cups. TO STORE Store roasted chickpeas in an airtight container in the refrigerator up to 3 days or freeze up to 3 months. To serve, preheat oven to 350°F. Roast 10 minutes or until…

1 min.

Don’t pitch the leftover liquid from your canned chickpeas! Save it to make vegan meringue frosting. STEP ONE Drain one 15- to 16-oz. can chickpeas to separate the liquid from the beans. Measure 1⁄4 cup of the liquid. Discard the remaining liquid or save for another use. (Use the chickpeas for any of these recipes.) STEP TWO Beat the 1⁄4 cup liquid with a mixer on high until soft, white peaks form (tips curl). The consistency of the chickpea liquid is similar to egg whites, but since it is egg-free, it is safe to eat without baking. STEP THREE While beating on high, gradually add 1⁄2 cup sugar, 1 Tbsp. at a time, until stiff, glossy peaks form. Beat in 1 tsp. vanilla. Spread onto cake, cupcakes, or cookies.…