Review: Mediterranean Every Day by Sheela Prakash

I don't provide medical or dietary advice here on Beth Fish Reads, but it's well-recognized that the Mediterranean diet is endorsed by most medical professionals around the world. Good news for those of us who like our veggies, olives, and a bit of meat and fish on the side.

In Mediterranean Every Day (Harvard Common Press; Sept. 1), Sheela Prakash celebrates the foods she learned to cook as an American college and graduate student in Italy. The dishes she shares fit our busy schedules and are easy enough for most cooks. The flavors are bright and fresh, and the recipes call for common ingredients.

Prakash, a registered dietician, doesn't believe in dieting. Instead she advocates a healthy and nutritious lifestyle and kitchen. And, of course, delicious food.

The photographs in Mediterranean Every Day will inspire you to don your apron and roll up your sleeves. Even better, the recipes are clearly written and the dishes are simple to put together.

The cookbook starts with sauces, pantry items, snacks, and drinks. I made the Smoky White Bean Hummus for lunches and snacking. It took me all of 5 minutes to make, and I'm looking forward to serving this to guests.

In the soup and salad chapter we found a nice variation of a Nicoise salad and a delicious Spicy Sausage Rice Soup, which is perfect for fall.

Finally, we made three recipes from the mains chapter: Cheesy Brussels Sprouts Farro Bake; Sausage, Pepper, and Onion Oven Bake; and Skillet Lemon Chicken Thighs with Blistered Olives.

I marked a ton of recipes to try, such as orzo with shrimp and feta, whole wheat foccacia, no-cook summer tomato pasta, and citrus polenta cake.

Mediterranean Every Day by Sheela Prakash is a beautiful cookbook to look through, plus the recipes are accessible and use ingredients you can find at the grocery. I plan to cook from it often. Put this one on your buy list.

The recipe I'm sharing today should work for most of you; I've included the Prakash's notes and tips as well.

Note: Thanks to the publisher for a copy of this cookbook. The scans and recipe are used here in the context of a review; all rights remain with the original copyright holder.

Slinky Red Peppers with Capers and Sherry Vinegar
Makes 1.5 cups (220g), serving 4
Jarred roasted red peppers are a great convenience, but, unfortunately, all that time hanging out in the jar causes them to become pretty muted and bland compared to those made from scratch. Luckily, I've found a way to improve them. Marinate a jar of roasted red peppers with olive oil and sherry vinegar, throw in some capers for a salty, briny bite, and you have something that's much greater than the sum of its parts.

• 1 (12 oz; 340g) jar roasted red peppers, drained and cut into slices
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 tablespoon (15 ml) sherry vinegar
• 2 teaspoons capers, chopped if large (rinsed well if salt-packed)
• Kosher salt
• Freshly ground black pepper

In a medium bowl, combine the roasted peppers, olive oil, vinegar, capers, a pinch of salt, and several grinds of black pepper. Stir and let marinate for about 20 minutes at room temperature, or refrigerate in an airtight container for up to 1 week. Let the peppers come to room temperature before serving with toasted baguette slices or sturdy crackers.

Prakash's note: Although I really like serving this in a bowl alongside toasted baguette slices for DIY crostini, it's also just a nice thing to keep in the refrigerator all week to spoon over meat, fish, or even scrambled eggs.

Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker)