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The official Mediterranean Vegan Kitchen review thread (to be updated).

Add recipe reviews here for Donna Klein's The Mediterranean Vegan Kitchen, and I will add them to the compilation. Thanks to kristinv once again for the list!

Appetizers
Stuffed Artichokes Niçoise Style

Catalan Tomato Bread
Not as I had hoped. Rubbing a tomato on the bread just get the bread soggy, but doesn't really give all the flavor (and none of the texture of) the tomatoes in bruschetta, for instance. Oh well. (fb)
Bruschetta with Cannellini Beans, Bitter Greens, and Tomatoes
Liked it. Tomato bruschetta is always my favorite, but this was also good. Feels more like an actual meal this way, and the "bitter greens" (I used kale) are not too bitter with everything else. (fb)
Bruschetta with Tomatoes and Basil
really good (lobsteriffic)
I've made this appetizer for parties many times, and everyone loves it. (tmarkeim)
I. love. it. I change nothing from this recipe. It's best on good Italian-type bread... I mean, the tomato mixture is great, but the bread that is used really affects it (I used some less than great bread one time; it was a sad day). Tomato mixture is juicy, flavorful, and the method for flavoring the bread always works for me. (fb)
Bruschetta with Tomatoes, Black Olives, and Marinated Artichokes

Classic Bruschetta with Olive Oil, Garlic, and Coarse Salt

Chickpeas with Parsley Tahini Sauce
O.K.  She described this as an "unmashed hummus" and it really is...chickpeas, tahini, lemon juice, garlic and parsley.  I found the tahini taste too sharp and strong, although she only calls for 2 tablespoons.  It might be the brand I used but I would cut back on the tahini next time if I were to make it again, which I probably won't. (tweety)
Need to edit the chickpeas review.  It was actually quite good after being chilled for a few hours and served over crackers.   The bitterness seemed to dissipate it some making it very tasty. (tweety)
Provençal Chickpea Puree
It was pretty good, but I couldn't help but think of this as a healthier hummus, and then want hummus...(fb)
Provençal Chickpea Flour Pancake

Crostini with Pureed White Beans and Sautéed Wild Greens (La Capriata)

Crostini with Radicchio, Balsamic Vinegar, and Olive Oil

Crostini with Tomatoes, Capers, and Thyme
Ooo great. It doesn't look so awesome all blended up (not gross, you just don't expect greatness). Sometimes I don't like capers, but they were good in the mixture, and I think the breadcrumbs were good for it too (I wasn't so sure, making fresh breadcrumbs just to blend them in, but I think it makes it tastier). (fb)
Crostini with Black Truffle Sauce (Crostini à la Scheggino)

Garlic Puree with Croutons

Wild Mushroom Spread with Croutons

Eggplant Roll Ups with Pesto

Roasted Eggplant Salad (Baba Ghanouj)
Love baba ghanouj. This always comes out a little lighter for me than store-bought or restaurant stuff - not sure why, maybe I ought to drain the roasted eggplant more - but I like it that way anyway. The garlic can be VERY strong, so it's probably good to hold back until you know you can do the whole amount... because it becomes stronger after refrigeration. I think it's a good (probably a little lighter?) alternative to hummus. J doesn't like eggplant (more like hates it), but seems to be totally fine with this, even after I told him it was eggplant, haha. (fb)
Provençal Eggplant Caviar
I did not like it at all.  It had a weird sweet flavor and nobody who tasted it liked it.  A disappointing start. (veggydog)
Caponata

Polenta Crostini with Caponata
I pretty much liked this, J thought it was weird. We used kalamata olives from TJs (the ones in brine, not olive oil), and they had a little bit of an odd flavor (got the olives again, same thing. hm), which colored the whole dish. agh. Otherwise I think he would've liked it, and I would've liked it more. Anyway, I like the idea of polenta for crostini, and it's certainly eye-pleasing. (fb)
This is pretty good.  Really run of the mill as well, but good nonetheless.  She bakes the eggplant first which is a good technique.  I omitted the sugar and added crushed red pepper.  The polenta was good.  The technique of brushing it with olive oil and broiling it makes for a nice taste and crunchy texture on top which was good.  (tweety)
Hummus with Roasted Red Pepper and Cilantro

Classic Hummus

Broiled Mushrooms with Pesto

Marinated Button Mushrooms with White Wine, Cloves, and Saffron

Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic

Wild Mushrooms in Garlic Sauce

Baked Black Olives with Herbes de Provence and Anise

Black Olive Tapenade
Same olive culprit as the polenta crostini, same story. Other than that, I think you have to REALLY like olives to get along with this (I do!) because that flavor winds up very strong. also: GARLIC. Does not make a ton, but you don't need much at all. (fb)
I love olive tapenade and this one is good.  It's pretty run of the mill, but a bit unique because it has herbs de provence in it because it's a French Provencal way of making it.  (tweety)
Green Olive and Almond Tapenade

Italian Sweet and Sour Baby Cipolline Onions

Spanish Sweet and Sour Pearl Onions in Tomato Raisin Sauce

Garlic Herb Pita Toasts

Tomatoes Persillade

Catalan Grilled Vegetables with Almond Sauce (Escalivada con Salsa Romesco)

Salsa Romesco

Tomatoes à la Provençal

Assorted Vegetables in Charmoula Sauce
Pretty good....I didn't cook the veggies as long as she suggest so as to have a bit of a crunch.  The charmoula is a Moroccan marinade, and is cilantro, parsley, lmeon juice, garlic, cumin and paprika.  I added some harrissa paste instead of her optional cayenne.  This was my first time cooking with fresh pearl onions and I appreciated her tip on how to peel them (boil them for two minutes, cut the root end off and squeeze out the onion). (tweety)
Zucchini Marinated with Sherry Vinegar and Mint
This dish didn't work out for me at all, mostly because I realized I'm allergic to some kinds of mint. Nothing severe but my hands broke out from handling the fresh mint. It freaked me out, so I didn't eat very much of it. G liked it. I might try making it again with a different herb, perhaps dill? (kristinv)
Stuffed Zucchini, Niçoise Style

Soups
Microwave Vegetable Broth

Concentrated Vegetable Broth

Basic Vegetable Broth

Light Soups
Asparagus Soup with Thyme

Sicilian Barley Soup

Sicilian Bread and Tomato Basil Soup

Sicilian Style Broccoli and Parsnip Soup

Sicilian Style Broccoli, Potato, and Parsnip Soup

Moroccan Carrot Soup

Roasted Eggplant and Red Pepper Soup

Garlic Soup with Potatoes, Italian Style
like it (nmpixie)
Gazpacho

Tomato Fennel Soup

Tomato Rice Soup

Simple Mediterranean Vegetable Soup

Meal in a Bowl Soups
Persian Style, Multi Bean Noodle Soup
has gotten mixed reviews twice now so I'll probably not be making that again. (jkl)
It was fantastic...one of those unexpected "OMG this is so freakin' good" experiences.  For some reason I really wasn't expecting much from this soup, it has lentils, cannelloni beans, red kidney beans, and garbanzo beans, along with onions and garlic in a veggie bullion.   I think the kicker seasoning is dill..I used dry rather than fresh, along with fresh parsley.  The garnish is roasted red onions and garlic seasoned with turmeric, white vinegar and lemon juice.   Doesn't sound all that good, but it comes together well so the sum is greater than the parts. (tweety)
Bouillabaisse of Spinach, Potatoes, Chickpeas, and Saffron
It was super tasty. (kikilola)
Delish!  I pretty much followed instructions but I used kale instead, and I used two 16 oz. cans of chickpeas instead of one 19 oz. can which isn't available here, but I didn't mind the extra chickpeas.......this was a hearty and tasty stew..I could actually taste the saffron and I think I used too much of a pinch, but it's all good. (tweety)
Tuscan Bread Soup with Vegetables and Beans (Ribollita)

Tunisian Chickpea Soup

Egyptian Style Lentil Soup
This was excellent.  Nothing earth shattering but what makes it good is that she uses cumin seeds and that offers a unique flavor that powdered doesn't.  It also has fennel seeds which is good.  Another unique thing about this recipe is that she bakes sliced red onions in olive oil in the oven for 15 minutes and then stirs them in at the end offering a different twist than I'm used to. (tweety)
Lentil and Escarole Soup
I used the small green French lentils and soaked them overnight.  I knew my children wouldn't eat big pieces of wilty escarole in the soup, so I chopped the raw escarole very fine in the food processor before adding it.  No one complained. The soup tasted better the next day.  The only change I would make would be more boullion or broth powder since the taste needed a bit more depth.  And we topped each bowl with a couple of drops of good EVOO. (jkl)
Classic Italian Minestrone

Provençal Pumpkin Soup with Winter Pistou

Quick Tuscan Style Minestrone Soup

Pasta and Bean Soup (Pasta e Fagioli)

Tomato Lentil Soup with Brown Rice
Often make this in cooler weather. (jkl)
Provençal Vegetable Soup with Pistou

Pistou Sauce

Provençal Wheat Berry Bean Soup

Provençal Zucchini Rice Soup with Winter Pistou

Winter Pistou

Winter Pesto

Salads
First Course and Side Salads
Arugula and Mushroom Salad with Lemon Vinaigrette

Red Kidney Bean and Mixed Green Salad

Tunisian Beet Salad with Harissa
Pretty good.  This salad uses roasted beets which I only roasted 20 minutes because I like the raw crunchy taste of beets, olive oil, scallions, parsley, garlic and Harissa  (or any hot chili sauce would do) and was quite easy to make and tasty. (tweety)
Persian Cucumber and Tomato Salad
Excellent - This tasty fresh salad is pretty standard fare for a salad of that region...I dramatically cut back on the amount of onions she asks for...it calls for 8 oz. of red onions and I used about two, plus a bunch of six to eight scallions and I used one.  It the dressing was a nice mix of olive oil, lemon and lime juice.  It has fresh mint and fresh parsley. (tweety)
Fennel, Orange, and Black Olive Salad

Green Bean and Chickpea Salad
Pretty good.  Simple combo of green beans, chickpeas and red onions in a balsamic vinegar dressing. (tweety)
Salad of Bitter Greens and Pine Nuts with Classic Italian Vinaigrette

Mixed Green Salad with Fresh Herb Vinaigrette

Mesclun Salad with Classic French Vinaigrette

Warm Wild Mushroom and Frisée Salad

Moroccan Orange and Black Olive Salad

Orange, Cucumber, and Red Onion Salad with Aniseed

Roasted Red pepper and Zucchini Salad

New Potato and Young Green Bean Salad
okay but my children didn't like them enough to bear repeating. (jkl)
Moroccan Potato Salad

Radicchio and Butter Lettuce Salad with Toasted Walnuts

Romaine Salad with Roasted Garlic Vinaigrette

Romaine, Red Onion, and Chickpea Salad with Orange Vinaigrette

Romain Salad with Lemon Date Dressing

Sicilian Summer Salad of Roasted Red Onion, Potatoes, Green Beans, and Olives

Spinach and Orange Salad with Pine Nuts and Raisins

Moroccan Fresh Tomato Salad
Interesting change in tomato salad. Basically the only way I have a tomato salad thing is like tomato bruschetta, with olive oil, a little of some variety of vinegar, and basil. So the herbs/spice was different. I think I still prefer basil, though cilantro was good. There isn't a ton of cumin, but it's noticeable. I had it both over lettuce and with bread, and it worked equally well either way. (fb)
Tunisian Roasted Vegetable Salad

Main Course Salads
Catalan Rice Salad with Sherry Tomato Vinaigrette

Lebanese Bread Salad (Fattoush)

Tuscan Bread Salad (Panzanella)
like it (nmpixie)
Everyone requests the recipe after trying this. Delicious and REALLY easy. I'd reccomend doubling the dressing, but it's an absolute favorite in our house and with company. (bellybellygood)
Ligurian Bread Salad with Vegetables (Condigion)

Marinated Lentil Salad
This was very good.  Pretty basic lentil recipe cooked with veggie broth/stock, bay leaf, thyme, parsley and carrots and onions.  It might have been better with raw carrots rather than cooked.  The marinade was simply leftover broth from cooking the lentils, dijon mustard and red wine vinegar.  (tweety)
Italian Style Brown Rice Salad

Rice Salad with Saffron and Green Olives

Provençal Couscous Tabbouleh Salad

Tabbouleh Salad with Chickpeas
Very good.  This is your basic tabbouleh recipe with the addition of chickpeas  I like that she uses both fresh mint and parsley.  I cut back to only two large scallions whereas she calls for six to eight. (tweety)
Mediterranean Wheat Berry Salad

Pasta, Rice, and Other Grains
Pasta and Other Wheat Products
Bulgur Pilaf with Dried Fruits

Capellini with Fondue de Tomatoes

Conchiglie with Green and Black Eyed Peas, Pearl Onions, and Basil
at first my kids didn't like it that much but it is now a staple in our house and they request it all the time.  I will make and freeze batches of black eyed peas just to have on hand for this recipe. (jkl)
This was great on the first night! It didn't make enough sauce to eat with the leftovers, so it was kind of dry the next day. Next time, I would double the liquids to have sauce for the leftovers. (tmarkeim)
Couscous with Peas, Lettuce, and Mint
okay but my children didn't like them enough to bear repeating. (jkl)
It's gross, sorry. (nmpixie)
Couscous with Seven Vegetable Tagine

Zucchini Lemon Couscous
I was given two massive zucchinis last week and made this using barley couscous.  I "zuched" it up by adding a lemon and herb mix to the broth and chili flakes, fried onion (just love the texture of fried onion in things like couscous and rice) and a few discs of fried zucchini strategically placed on top when plated - it was glorious.  It made a ton, so that's me sorted for lunch for the next coupla days! (kikilola)
okay but my children didn't like them enough to bear repeating. (jkl)
Ditali with Cauliflower

Farfalle with Sautéed Radicchio, Fennel, and Toasted Walnuts

Fettuccine with Green Beans and Tomatoes
Highly recommend. the sauce is very delicious and can be made in advance. (jkl)
Yummy! My greens beans never did get flexible enough to twirl around a fork like the recipe introduction promises, but maybe I had tough green beans. It was good, though. (tmarkeim)
Fettuccine with Spicy Raw Tomato, Herb, and Caper Sauce
This was fantastic!  The sauce is uncooked roma tomatoes, mint, Italian parsley, basil, garlic along with some capers and oil oil.  Loved it! (tweety)
Potato Gnocchi with Pesto

Poor Man's Pesto

Squash Gnocchi with Walnut Sauce
delicious but my family did not care for the walnut sauce. (jkl)  
Walnut Sauce
it was bitter and I have other recipes we like better. (jkl)
Linguine with Asparagus and Tomato Coulis

Linguine with Pesto, Potatoes, and Green Beans
like it (nmpixie)
Gratin of Macaroni, Tomatoes, Basil, and Olives

Orecchiette with Broccoli Rabe

Orzo Pilaf with Peas, Pearl Onions, and Roasted Red Peppers
like it (nmpixie)
Pasta Primavera with Roasted Vegetrables, Basil, and Olives

Penne with Porcini Mushroom Sauce

Penne with Sweet Pepper and Tomato Sauce

Enraged Penne

Spaghettini with Green Sauce

Radiatore with Herbed Oven Roasted Tomatoes

Rotelle with Mixed Summer Vegetable Sauce

Golden Spaghetti Pie with Olives and Raisins

Spaghettini with Walnut Garlic Sauce

Vermicelli Nests with Chickpeas, Spinach, and Tomato
like it. (jkl)
Rice
Arborio Rice with Roasted Peppers, Basil, Pine Nuts, and Olives
Excellent.  I most often use brown rice, so this was a treat.  I used red, yellow and orange peppers.  Her way of roasting was to slice them in half and broil them.  I found this didn't quite  get good coverage and probably prefer to leave them whole turning them to get all of the pepper so it peels easy.  I used pumpkin seeds because it would have cost about $10 for 1/2 cup of pine nuts around here and I already had the raw pumpkin seeds.  This worked well. (tweety)
Green Rice

Quick Farmer's Paella

Rice and Lima Beans with Sofregit

Provençal Lemon Herb Rice

Rice Pilaf with Currants, Golden Raisins, and Pine Nuts

Herbed Risotto with Tomato and Basil, Provençal Style

Oven Baked Spanish Saffron Rice with Pimiento

Saffron Scented Risotto alla Milanese

Spring Vegetable Risotto

Other Grains
Polenta with Stewed Peppers and Tomatoes

Barley Pilaf with Mushrooms

Vegetables and Legumes
Vegetable Side Dishes
Artichoke hearts, Mushrooms, and Peas in a Lemon Sauce

Grilled Asparagus

Roasted Asparagus with Mushrooms
pretty basic with the veggies roasted in olive oil and drizzled with balsamic or sherry vinegar. Very good and I always appreciate the instructions on how to make simple dishes. (tweety)
Asparagus with Black Olives and Orange Vinaigrette

Asparagus in Orange Sauce

Sicilian Style Broccoli
Easy to make broccoli cooked in veggie broth with garlic, capers olive oil and red pepper flakes.  Came together nicely and tasted well.  I'm tempted to add some lemon, but the capers kind of add that zing I like. (tweety)
Braised Broccoli Rabe with Prunes, Golden Raisins, and Pine Nuts

Baked Cabbage with Garlic

Carrots with Fennel, Provençal Style

Cauliflower with Capers in Herbed Vinaigrette

Braised Belgian Endives with Clementines

Baked Onions, Italian Style

Provençal Eggplant Gratin with Orange Tomato Sauce

Roasted Green Beans with Slivered Almonds
THE BEST!!! (nmpixie)
Pretty good! I wasn't sure about it at first. I don't think I've ever roasted green beans, but I do roast most vegetables, and love them that way. This grew on me. I think I had too much liquid, and my almonds didn't really toast, but it still tasted good. Really fast.  (AC)
Green Beans, Spanish Style

Spicy Green Beans

Green Beans with Sun Dried Tomato and Black Olive Sauce
There was no way no how I wouldn't love this dish as it has stuff I seriously love to eat.  I added the optional toasted almonds.  You can really taste the garlic as it isn't cooked but heated when the hot green beans are added after cooking. (tweety)
Lima Beans with Lettuce, Scallions, and Mint

Peas Braised with Lettuce and Mint

Garlic Mashed Potatoes with Olive Oil

New Potatoes with Herbes de Provence, Lemon, and Coarse Salt

Provençal Potato and Wild Mushroom Gratin

Herbed Scalloped Potatoes, Provençal Style

Roasted Greek Potatoes with Oregano and Lemon

Roasted Rosemary Potatoes with Garlic

Provençal Spanish Gratin

Provençal Butternut Squash Gratin

Spinach Sautéed with Raisins and Pine Nuts

Sautéed Cherry Tomatoes with Mediterranean Herbs

Baked Tomatoes, Corsican Style

Baked Tomatoes, Sicilian Style

Sautéed Zucchini and Mushrooms with Sun Dried Tomatoes

Vegetable Main Dishes
Gratin of Young Artichokes and Olives

Greek Style Artichoke and Bean Stew
I didn't find it so amazing either and I haven't made again. (jkl)
Beans in a Bottle, Tuscan Style

Cannellini Beans with Sautéed Kale
Excellent.  Nothing earth shattering here but very good,  pretty basic Italian style recipe.  I doubled the oregano (she only usese 1/4 teaspoon) and used crushed red pepper instead of the suggested cayenne.  I didn't quite have a lb of kale having used some for my stew the other day.  I kept the beans the same using canned, but cut back on the onions. (tweety)
Braised Cabbage with Red Beans and Rice
I wasn't expecting much out of this because it's just some onions and carrots sauteed in olive oil, and then cabbage, rice and beans cooked in rice.  No herbs, no spices, not even garlic.  However, in this case less is more.  The flavor was very satisfying and I enjoyed it a lot.  It calls for arborio rice, but i just used regular brown rice that I cooked separate and added at the end.  It calls for kidney beans but all I had was pinto and that was good.  (tweety)
Provençal Tian of Chickpeas, Eggplant, Tomatoes, and Olives

Eggplant Croquettes with Tomato Sauce

Eggplant Couscous Rolls with Black Olives and Minted Tomato Sauce

Greek Ragout of Green Beans, Potatoes, and Vine Ripened Tomatoes

Eggplant Napoleons with Tomato and Orange Sauce, Catalan Style

Stuffed Portobello Mushrooms with Sun Dried Tomatoes and Basil

Orzo Stuffed Peppers with Basil and Mint

Tomatoes Stuffed with Herbed Rice, Provençal Style

Ratatouille with White Beans

Italian Summer Vegetable Stew

Swiss Chard Dolmas with Chickpeas

Zucchini Stuffed with Couscous, Golden Raisins, and Currants

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Breads
Mediterranean Breads
Black Olive Bread

Whole Wheat Pita Bread

Quick Sun Dried Tomato Bread
Better be hungry when you make this...it doesn't stay fresh very long. I think the author recommended eating it the same day it's made, but if I remember right, we kept ate it for a few days. Good flavor, like many quick breads it makes kind of a dense loaf. (kristinv)
Pizza and Focaccia
Basic Pizza Dough

Quick Classic Pizza alla Marinara

Classic Pizza Sauce

Quick Tuscan Style Pizza with White Beans, Tomatoes, and Basil

Pizza with Caramelized Onion, Kalamata Olives, and Tomatoes

Quick Catalan Style Pizza with Peppers, Tomatoes, and Onion

Quick Rise Focaccia Dough
I made this non-quick rise with regular active yeast rather than the instant stuff, with regular rising rather than the warm oven. It rose well, and was very easy to handle as a dough. However, I neglected to  add the oil initially (oops! the dough worked fine anyway). I added some oil while folding the dough down, but it doesn't exactly mix well post-kneading, heh. Turned out fine anyway. (fb)
Provençal Style French Bread Pizza with Caramelized Onion, Broccoli, and Niçoise Olives

Classic Focaccia with Rosemary, Olive Oil, and Coarse Salt
I used half the amount of oil, as half was already covering the entire loaf quite generously. I think next time I'd put the rosemary on first, then make the depressions on the top of the loaf, just so some rosemary definitely gets incorporated. Otherwise a lot of crispy rosemary falls off the baked loaf while handling it. The bread is still rosemary-flavored, though. I used coarse smoked salt, which wasn't weird (not noticeably smokey). Baked well, browned nicely. The texture wasn't as chewy as I want bread, but that was probably my bad. (fb)
Quick Focaccia with Artichokes and Sun Dried Tomatoes

Savory Pies
Greek Lenten Spinach Pie

Lenten Hortópitta

Polenta Pie with Wild Mushroom Filling

Light Tomato Sauce

Sun Dried Tomato Pesto

Linguine Tart with Sun Dried Tomato Pesto

Sandwiches
Herbed Onion Confit

Bagels with Eggplant Spread

Golden Slipper Ciabatta Sandwich with Roasted Yellow Pepper and Caramelized Onion

French Bread Panini with Grilled Eggplant, Herbed Onion Confit, and Tomato Cognac Sauce

Tomato Concassé

Tomato Cognac Sauce

Grilled Mediterranean Vegetable Panini

Pita Stuffed with Eggplant Salad
Run do not walk to the farmers' market to get an eggplant to make this. You need a couple of different fresh herbs for the recipe and it is slightly a pain to make but it is worth it. Do not chintz on the ingredients.  I haven't stuffed it in pitas in advance as suggested--I just keep it in a container and spoon it onto bread. (jkl)
This was delicious.  It's a nice eggplant salad that includes capers and kalamata olives that make it good.  I let it sit a few hours before eating it and ate it cold and it was good.  The suggestion to dice, salt and then let sit for 30 minutes and rinse is a good one as this keeps the eggplant from soaking up all the oil when you sauté. (tweety)
Provençal Marinated Vegetable Sandwich

Desserts
Apples Baked in Red Wine

Apples Poached in White Wine

Fresh Apricote Compote with Ginger and Spearmint

Macédoine of Cantaloupe with Anise

Macedonia of Fall Fruit

Provençal Mixed Fresh Fruit Compote with Mint

Italian White Grape Ice

Italian Lemon Ice

Macedonia of Melon in a Mint Syrup

Peaches Poached in Red Wine

Peach and Blackberry Parfait with Raspberry Coulis

Raspberry Coulis

Baked Stuffed Pears

Braised Pears in Red Wine

Strawberry Sorbet

Macedonia of Strawberries in Red Wine Syrup

Strawberry Parfait with Bananas, Grapes, and Grappa

Plum Tart in Phyllo

Panforte

Spiced Apple and Almond Cake

Caramelized Apple Tart with Aniseed

Provençal Cherry and Almond Gratin

Greek Currant Cake

Orange Glaze

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Wow! So glad to see this thread.

Just want to add to my review of the Conchiglie with Green and Black Eyed Peas that at first my kids didn't like it that much but it is now a staple in our house and they request it all the time.  I will make and freeze batches of black eyed peas just to have on hand for this recipe.

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jkl, let me know if any of your reviews don't look quite right. I tried to pull them out of the other MVK thread, but they were more in paragraph form there. : )

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Thanks so much for putting this together, kristin and AC. :)

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Thanks so much for putting this together, kristin and AC. :)

No prob. at all!

I think I found the recipe for the roasted green beans with slivered almonds online, and we had that tonight. Pretty good! I wasn't sure about it at first. I don't think I've ever roasted green beans, but I do roast most vegetables, and love them that way. This grew on me. I think I had too much liquid, and my almonds didn't really toast, but it still tasted good. Really fast.

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Thanks so much for putting this together, kristin and AC. :)

You're welcome! I want to cook more out of this cookbook (and get out of my winter mac 'n' cheeze routine), so I'm excited to have a review thread to reference  :)

And here's a couple things I've made, but it's been a while, so hopefully my memory is good enough to write a decent review:

Zucchini Marinated with Sherry Vinegar and Mint
This dish didn't work out for me at all, mostly because I realized I'm allergic to some kinds of mint. Nothing severe but my hands broke out from handling the fresh mint. It freaked me out, so I didn't eat very much of it. G liked it. I might try making it again with a different herb, perhaps dill?

Quick Sun Dried Tomato Bread
Better be hungry when you make this...it doesn't stay fresh very long. I think the author recommended eating it the same day it's made, but if I remember right, we ate it for a few days. Good flavor, like many quick breads it makes kind of a dense loaf.

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omg i will have so many things to reviewwwwwww

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You're welcome! I want to cook more out of this cookbook (and get out of my winter mac 'n' cheeze routine), so I'm excited to have a review thread to reference  :)

I can't wait for the summer produce to come out to enjoy these Mediterranean dishes. :)

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You're welcome! I want to cook more out of this cookbook (and get out of my winter mac 'n' cheeze routine), so I'm excited to have a review thread to reference  :)

I can't wait for the summer produce to come out to enjoy these Mediterranean dishes. :)

Totally! I'm especially excited for local tomatoes  :)>>>

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Bruschetta with Tomatoes, Black Olives, and Marinated Artichokes
I've made this appetizer for parties many times, and everyone loves it.

Conchiglie with Green and Black Eyed Peas, Pearl Onions, and Basil
This was great on the first night! It didn't make enough sauce to eat with the leftovers, so it was kind of dry the next day. Next time, I would double the liquids to have sauce for the leftovers.

Fettuccine with Green Beans and Tomatoes
Yummy! My greens beans never did get flexible enough to twirl around a fork like the recipe introduction promises, but maybe I had tough green beans. It was good, though.

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Bruschetta with Tomatoes, Black Olives, and Marinated Artichokes
I've made this appetizer for parties many times, and everyone loves it.

Conchiglie with Green and Black Eyed Peas, Pearl Onions, and Basil
This was great on the first night! It didn't make enough sauce to eat with the leftovers, so it was kind of dry the next day. Next time, I would double the liquids to have sauce for the leftovers.

Fettuccine with Green Beans and Tomatoes
Yummy! My greens beans never did get flexible enough to twirl around a fork like the recipe introduction promises, but maybe I had tough green beans. It was good, though.

If they are fat green beans, you need to simmer them over low heat for almost two hours to get them very soft.  And I agree the conchiglie is dry the next day but it is good cold as a pasta salad.

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Moroccan Fresh Tomato Salad
Interesting change in tomato salad. Basically the only way I have a tomato salad thing is like tomato bruschetta, with olive oil, a little of some variety of vinegar, and basil. So the herbs/spice was different. I think I still prefer basil, though cilantro was good. There isn't a ton of cumin, but it's noticeable. I had it both over lettuce and with bread, and it worked equally well either way.

Quick Rise Focaccia Dough
I made this non-quick rise with regular active yeast rather than the instant stuff, with regular rising rather than the warm oven. It rose well, and was very easy to handle as a dough. However, I neglected to  add the oil initially (oops! the dough worked fine anyway). I added some oil while folding the dough down, but it doesn't exactly mix well post-kneading, heh. Turned out fine anyway.

Classic Focaccia with Rosemary, Olive Oil, and Coarse Salt
I used half the amount of oil, as half was already covering the entire loaf quite generously. I think next time I'd put the rosemary on first, then make the depressions on the top of the loaf, just so some rosemary definitely gets incorporated. Otherwise a lot of crispy rosemary falls off the baked loaf while handling it. The bread is still rosemary-flavored, though. I used coarse smoked salt, which wasn't weird (not noticeably smokey). Baked well, browned nicely. The texture wasn't as chewy as I want bread, but that was probably my bad.

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Cannellini Beans with Sautéed Kale - Excellent.  Nothing earth shattering here but very good,  pretty basic Italian style recipe.  I doubled the oregano (she only usese 1/4 teaspoon) and used crushed red pepper instead of the suggested cayenne.  I didn't quite have a lb of kale having used some for my stew the other day.  I kept the beans the same using canned, but cut back on the onions.

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Tunisian beet salad with harissa - Pretty good.  This salad uses roasted beets which I only roasted 20 minutes because I like the raw crunchy taste of beets, olive oil, scallions, parsley, garlic and Harissa  (or any hot chili sauce would do) and was quite easy to make and tasty. 

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Pita stuffed with eggplant salad - This was delicious.  It's a nice eggplant salad that includes capers and kalamata olives that make it good.  I let it sit a few hours before eating it and ate it cold and it was good.  The suggestion to dice, salt and then let sit for 30 minutes and rinse is a good one as this keeps the eggplant from soaking up all the oil when you sauté.

Sicilian-style broccoli - Easy to make broccoli cooked in veggie broth with garlic, capers olive oil and red pepper flakes.  Came together nicely and tasted well.  I'm tempted to add some lemon, but the capers kind of add that zing I like.

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arborio rice with roasted peppers, basil, pine nuts, and olives - Excellent.  I most often use brown rice, so this was a treat.  I used red, yellow and orange peppers.  Her way of roasting was to slice them in half and broil them.  I found this didn't quite  get good coverage and probably prefer to leave them whole turning them to get all of the pepper so it peels easy.  I used pumpkin seeds because it would have cost about $10 for 1/2 cup of pine nuts around here and I already had the raw pumpkin seeds.  This worked well.

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Persian cucumber and tomato salad - Excellent - This tasty fresh salad is pretty standard fare for a salad of that region...I dramatically cut back on the amount of onions she asks for...it calls for 8 oz. of red onions and I used about two, plus a bunch of six to eight scallions and I used one.  It the dressing was a nice mix of olive oil, lemon and lime juice.  It has fresh mint and fresh parsley. 

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Chickpeas with parsley-tahini sauce - O.K.  She described this as an "unmashed hummus" and it really is...chickpeas, tahini, lemon juice, garlic and parsley.  I found the tahini taste too sharp and strong, although she only calls for 2 tablespoons.  It might be the brand I used but I would cut back on the tahini next time if I were to make it again, which I probably won't. 

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Need to edit the chickpeas review.  It was actually quite good after being chilled for a few hours and served over crackers.  The bitterness seemed to dissipate it some making it very tasty.

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Tabbouleh salad with chickpeas - Very good.  This is your basic tabbouleh recipe with the addition of chickpeas  I like that she uses both fresh mint and parsley.  I cut back to only two large scallions whereas she calls for six to eight.

Marinated lentil salad - This was very good.  Pretty basic lentil recipe cooked with veggie broth/stock, bay leaf, thyme, parsley and carrots and onions.  It might have been better with raw carrots rather than cooked.  The marinade was simply leftover broth from cooking the lentils, dijon mustard and red wine vinegar. 

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Catalan Tomato Bread
Not as I had hoped. Rubbing a tomato on the bread just get the bread soggy, but doesn't really give all the flavor (and none of the texture of) the tomatoes in bruschetta, for instance. Oh well.

Bruschetta with Cannellini Beans, Bitter Greens, and Tomatoes
Liked it. Tomato bruschetta is always my favorite, but this was also good. Feels more like an actual meal this way, and the "bitter greens" (I used kale) are not too bitter with everything else.

Bruschetta with Tomatoes and Basil
I. love. it. I change nothing from this recipe. It's best on good Italian-type bread... I mean, the tomato mixture is great, but the bread that is used really affects it (I used some less than great bread one time; it was a sad day). Tomato mixture is juicy, flavorful, and the method for flavoring the bread always works for me.

Provençal Chickpea Puree
It was pretty good, but I couldn't help but think of this as a healthier hummus, and then want hummus...

Crostini with Tomatoes, Capers, and Thyme
Ooo great. It doesn't look so awesome all blended up (not gross, you just don't expect greatness). Sometimes I don't like capers, but they were good in the mixture, and I think the breadcrumbs were good for it too (I wasn't so sure, making fresh breadcrumbs just to blend them in, but I think it makes it tastier =)).

Baba Ghanouj
Love baba ghanouj. This always comes out a little lighter for me than store-bought or restaurant stuff - not sure why, maybe I ought to drain the roasted eggplant more - but I like it that way anyway. The garlic can be VERY strong, so it's probably good to hold back until you know you can do the whole amount... because it becomes stronger after refrigeration. I think it's a good (probably a little lighter?) alternative to hummus. J doesn't like eggplant (more like hates it), but seems to be totally fine with this, even after I told him it was eggplant, haha.

Polenta crostini with caponata
I pretty much liked this, J thought it was weird. We used kalamata olives from TJs (the ones in brine, not olive oil), and they had a little bit of an odd flavor (got the olives again, same thing. hm), which colored the whole dish. agh. Otherwise I think he would've liked it, and I would've liked it more. Anyway, I like the idea of polenta for crostini, and it's certainly eye-pleasing.

Black Olive Tapenade
Same olive culprit as the polenta crostini, same story. Other than that, I think you have to REALLY like olives to get along with this (I do!) because that flavor winds up very strong. also: GARLIC. Does not make a ton, but you don't need much at all.

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