The Best Mediterranean Diet Magazine Update

As I’m waiting for recipes to cook for tonight’s dinner I thought it the perfect time to update on recipes I’ve been making from America’s Test Kitchen’s The Best Mediterranean Diet Recipes. I’ve been plugging a long and finding some nice little recipes along the way…

First, we were invited to an impromptu evening gathering (when you are younger I think that’s just called a Saturday night lol). Anywho, I decided to make 2 of the dip recipes that I hadn’t been thinking to try. First was the Tzatziki on p.7. I tried it with the beetroot variation. It was nice but I think I put too much beet in for my liking. I think I’d make it again with maybe 4 oz instead of the 6. Actually, I wouldn’t be rushing to make it again, not sure I can put my finger on why. Could just have been because I’d prefer less beet, hmmmmmm, perplexed…

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There is still cucumber in this beet Tzatziki.

The other dip I made was a different story for me altogether! The Muhammara on p.9 was gorgeous. It had a tanginess  from the pomegranate molasses (yes I used store bought and not the recipe at the bottom of the page, deal with it!) and a gorgeous after bite of spice from the cayenne. Loved it!…

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Are those store-bought pitas in those pictures. Well, no, thanks for asking! They are toasted up fresh from large pita pocket rounds. You totally don’t need a recipe to cut these open and drizzle olive oil and salt on top but just in case there are directions on p. 7…

Before we left for that gathering I made the Roasted Winter Squash Salad with Za’tar and Parsley p.24 for dinner. It was delish! If you don’t want it too dressing’y then maybe add a bit more squash. Could eat this one for days…

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Check out p. 25 for the cover recipe. We had that on the past weekend and it was a total hit. Curry and cauliflower can’t be beat in my books…

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John went goo-goo-gaga over this next recipe on p. 64, The Roasted Mushrooms with Parmesan and Pine Nuts. I thought they got a bit dry with the addition of 1/2 cup of Parmesan so just gauge for yourself how much you want to put in. The picture in the magazine didn’t look as cheese coated as mine…

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The neatest thing about this recipe was that you actually soaked the mushrooms in salt water for quite awhile. Odd because we are usually taught to NOT wash these bad boys. It worked though…

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Finally, the BEST recipe so far. The Fig and Phyllo Cookies on P. 90 were truly divine. Now, I lOVE, LOVE, LOVE fig or date anything so I knew I’d like these but I almost ate all the filling before the cookies were rolled, oops! I’m not convinced you even need to use the filling with phyllo (they are a traditional Italian cookie by the way). I think you could do a traditional Date Square with this filling instead. It had hints of orange from the orange syrup and the Sherry is a must…

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That’s Test Kitchen all wrapped up! Let me know if you make any of the recipes. I already know that Moody Little Kitchen has bought the mag to make some of these gems. Find her amazing blog at here.

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