By Published Apr. 14, 2017
Bring the Mediterranean—from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon—into your kitchen with 500+ fresh, flavorful recipes from our recent release, The Complete Mediterranean Cookbook. This comprehensive cookbook translates the famously heart-healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket.
Our recent publication, The Complete Mediterranean Cookbook, served as inspiration for Annie of Annie’s Eats recently.
“Over the last several years, my cooking style has gradually shifted to a diet with more emphasis on seafood and veggies, and as such, this book is right up my alley,” Annie writes. “I was comically enthusiastic when I first flipped through it, exclaiming out loud with nearly every recipe, 'I can’t wait to make this!' The hardest part was deciding what to try first.”
The Mediterranean Sea is surrounded by an extraordinarily diverse group of countries: Italy, France, and Spain to the north, Greece, Turkey, Israel, Lebanon, and Syria to the east, and to the south, the North African countries of Egypt, Tunisia, Morocco, Algeria, and Libya. The Mediterranean diet is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil.
“I am always excited when the folks at America’s Test Kitchen announce the release of a new cookbook,” Annie writes. “I have so many in my collection and use them constantly.”
Inspired by the cuisine of Greece, Annie took a page from the seafood chapter of The Complete Mediterranean Cookbook to make our Greek-Style Shrimp with Tomatoes and Feta.
In this traditional Greek dish, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese. For an easy, foolproof recipe for home cooks, we opted to cook the shrimp right in the sauce. Adding the shrimp raw to the sauce—which consists of canned diced tomatoes, sauteéd onion and garlic, dry white wine and ouzo—helped infuse them with the sauce’s bright flavor. For even more flavor, we first marinated the shrimp with olive oil, more ouzo, garlic, and lemon zest.
“It was very simple and turned out beautifully,” Annie writes. “The whole family loved it!”
“Later in the week I also made the poached snapper with crispy artichokes and sherry-tomato vinaigrette and it was incredible. I’m quite confident I will cook my way through the vast majority of the recipes in this book, and I am so excited to do so.”
For the full review and recipe, see the original post on Annie's Eats.
For more information about the Mediterranean Diet, check out the following posts:
What's your favorite Mediterranean cuisine? Let us know in the comments!
