125+ Simple, Healthy Recipes for Living Well
by Sanaa Abourezk
This publisher gives cooks so many affordable recipe collections. They always include generous photos and information to set a cook up for success. This time the topic is Vegetarian, Mediterranean cuisine. Delicious healthy food is found in these pages.
When 125 recipes are included it is difficult to know which ones to highlight. Some that intrigued me are below:
Eggplant Caviar, Skordalia (because I love it), Filo Wrapped Brie with Orange Marmalade, Gazpacho Blanca, Spanakopita, Fried Rice Balls with Tomato Sauce, Flatbread with Harissa and Sesame, and Milk and Orange Pudding.
Take a look at this book and have some wonderful meals. You won’t go wrong.
Many thanks to NetGalley and Callisto for this book. All opinions are my own.
From the Publisher
Sample recipe: Tomato and Basil Brushetta
1. Preheat the broiler.
2. In a small bowl, stir together the olive oil and garlic. Brush the bread slices with this mixture and place them on a baking sheet. Set aside.
3. In another small bowl, stir together the tomatoes and basil and season with salt and pepper. Taste, and adjust seasoning, if needed.
4. Place the bread under the broiler for 1 minute until crisp and lightly toasted. Remove from the oven, spoon 1 tablespoon of the tomato mixture on top of each piece. Slice, and serve.
Bruschetta is extremely versatile—and extremely delicious! This version is a simple way to use all the extra tomatoes from your garden during summer. You can make caprese bruschetta by adding fresh mozzarella to this recipe or, for different Mediterranean flavors, combine labneh and mint or diced strawberries and feta.
Here I’ve taken the standard approach of topping the bread before serving, but my favorite way to serve bruschetta is to spoon the tomato mixture into a bowl and place the garlic bread around it.
30 MINUTES OR LESS • NUT FREE • VEGAN
PREP TIME: 15 MINUTES • COOK TIME: 5 MINUTES • SERVES 4
PER SERVING: CALORIES: 206; TOTAL FAT: 8G; SATURATED FAT: 1G; CARBOHYDRATES: 28G; FIBER: 2G; PROTEIN: 6G; SODIUM: 313MG
- 2 tablespoons olive oil
- 2 garlic cloves, mashed
- 1/2 baguette, cut into 12 slices
- 3 small ripe tomatoes, seeded and chopped
- 1 cup chopped fresh basil
- Salt and pepper