Editors at Taste of Home - Taste of Home Mediterranean Made Easy 325 Light and Lively Dishes That Bring Color, Flavor and Flair to Your Table

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International Standard Book Number: 978-1-61765-891-4

International Standard Book Number: 978-1-61765-892-1 (ebook)

Library of Congress Control Number: 2019947876

Executive Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Editors: Amy Glander, Christine Rukavena

Art Director: Maggie Conners

Designer: Jazmin Delgado

Copy Chief: Deb Warlaumont Mulvey

Editorial Intern: Daniella Peters

Cover

Photographer: Mark Derse

Food Stylist: Josh Rink

Set Stylist: Melissa Franco

Pictured on front cover:

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You might not be able to jet off to Greece or Italy tonight, but with Mediterranean Made Easy, you can savor the flavors of the renowned coast right at home.

Its never been so simple to set the table with irresistibly light and refreshing food as it is when you have Taste of Homes all-new cookbook, Mediterranean Made Easy, as your culinary tour guide.

In fact, this sensational collection of tried-and-true recipes makes it a snap. Thats right! Youll find an array of favorites, from Spains Hearty Paella (p. 150) to refreshing Chopped Greek Salad (p. 159). Each of these 321 recipes comes from the treasured files of todays family cooks who have happily adopted lively Mediterranean cuisine in their own homes and want to share all this delicious goodness with you.

The best part is that not only does Mediterranean food taste amazing, its good for you, too! Its easy to eat well every day of the week with full-flavored dishes that make the most of fresh veggies, seafood, nuts, legumes, beans, olive oil, whole grains and other light, everyday ingredients.

In addition to these recipes, nutrition facts, gorgeous full-color photos, and prep and cook times make this one of the best cookbooks in your collection!

AT-A-GLANCE ICONS

Icons throughout the book indicate five-ingredient, slow-cooked, freezer-friendly and quick-to-fix fare.

WINE PAIRING

A Match Made in Heaven

Balancing the flavors of food with the perfect wine can be challenging. Fortunately, you dont have to be a sommelier or even a wine aficionado to find the right vino to enjoy with your meal. Just look to our wine pairing suggestions throughout the book.

Start your mornings right with a colorful parfait, no-fuss oatmeal or an impressive omelet. These feel-good dishes get you ready to take on the dayevery day!

Patricia Kaliska, Phillips, WI

Takes: 10 min. Makes: 2 servings

• 2 cups apple juice
• 1 cup quick-cooking oats
• cups chopped dates
• tsp. ground cinnamon
• Dash ground nutmeg
• Milk
• Shredded coconut, optional

In a saucepan, bring apple juice to a boil. Stir in oats; cook 1 minute. Remove from the heat; stir in dates, cinnamon and nutmeg. Cover and let stand for 5 minutes. Serve with milk and sprinkle with coconut if desired.

cup: 395 cal., 3g fat (1g sat. fat), 0 chol., 10mg sod., 88g carb. (56g sugars, 8g fiber), 7g pro.

Elisabeth Larsen, Pleasant Grove, UT

Prep: 15 min. Cook: 20 min. Makes: 4 servings

• 1 cup quinoa, rinsed
• 4 Tbsp. olive oil, divided
• 2 Tbsp. minced fresh basil
• 2 Tbsp. white wine vinegar, divided
• 1 Tbsp. lemon juice
• 4 large eggs
• 8 oz. cherry tomatoes
• 3 cups fresh arugula
• 1 small ripe avocado, peeled and sliced
• 4 bacon strips, cooked and crumbled

1. Prepare quinoa according to package directions. Combine 3 Tbsp. olive oil, basil, 1 Tbsp. vinegar and lemon juice. Add to cooked quinoa; stir to combine.
2. Place 2-3 in. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 cold egg at a time into a small cup; holding cup close to surface of water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm.
3. In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes.
4. To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.

Note: Look for quinoa in the cereal, rice or organic food aisle.

1 serving: 446 cal., 28g fat (5g sat. fat), 194mg chol., 228mg sod., 33g carb. (2g sugars, 6g fiber), 17g pro.

TEST KITCHEN TIP

Switch It Up

Use any grain you like in these hearty bowls. Many now come precooked in pouches, so its an easy way to try one you have not prepared before.

Bernice Morris, Marshfield, MO

Takes: 20 min. Makes: 2 servings

• 2 large eggs
• 4 large egg whites
• cup fat-free milk
• tsp. salt
• tsp. pepper
• cup cubed fully cooked ham