Featured Cookbook

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1. Tiger Shrimp with Feta and Tomato

2. Carrots Provencal

3. My Coq au Vin

4. Roasted Mediterranean Vegetables

5. Greek Roasted Lamb Stuffed with Baby Spinach, Dill, and Feta Cheese

Book Description

With 16 countries bordering the Mediterranean Sea, the culinary delights of southern Europe and northern Africa are nearly endless. From the olives of Greece to the fresh pastas of Italy to the savory lamb of Tunisia and Morocco, the Mediterranean Coast is rife with gastronomic treasures – and recently discovered health benefits. Now, armed with new findings that show that a Mediterranean diet can increase life span, French-born gourmet chef Jeanette Seaver has compiled more than 200 of her favorite recipes from the region.

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My New Mediterranean Cookbook: Eat Better, Live Longer by Following the Mediterranean Diet

Authors: Jeannette Seaver

Date: January 2005

ISBN: 1559707232

Publisher: Arcade Publishing

Hardcover

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The Mediterranean abounds in olives, and Provencal cuisine in particular makes wide use of this bounty. My friend Marise, a farmer who lives in my village and sells her carrots - picked that morning - at our local marché, gave me her recipe. The sweetness of new carrots blended with the distinct flavor and saltiness of black olives provides an attractive contrast in taste and looks. It also gives some more substance to carrots.

• 2 tablespoons olive oil

• 3 cups new carrots, peeled and cut diagonally\

• 2 garlic cloves, minced

• 30 or so black olives, pitted and halved

• pepper and salt

1. In a skillet, heat the oil and cook carrots 10 minutes, covered.

2. Add garlic, stir, and continue cooking 10 minutes, covered.

3. Stir in olives, pepper, and a little salt (not too much because olives bring their own salt). Serve.

Tip: To cut carrots diagonally, put your knife at an angle, and cut.

More From This Book:

1. Tiger Shrimp with Feta and Tomato

2. Carrots Provencal

3. My Coq au Vin

4. Roasted Mediterranean Vegetables

5. Greek Roasted Lamb Stuffed with Baby Spinach, Dill, and Feta Cheese

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