Idiot's Guides Mediterranean Paleo Cookbook

266 Pages·2015·32.031 MB·English

by  Pearl, Molly

Mediterranean
Paleo Cookbook
by Molly Pearl
A member of Penguin Random House LLC
Publisher: Mike Sanders
Associate Publisher: Billy Fields
Senior Acquisitions Editor: Brook Farling
Cover and Book Designer: Becky Batchelor
Development Editor: Kayla Dugger
Production Editor: Jana M. Stefanciosa
Compositor: Ayanna Lacey
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PRODUCTION, LONDON
Digital Producer: Alex Valizadeh
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First American Edition, 2015
Published in the United States by DK Publishing
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Published in the United States by Dorling Kindersley Limited.
eISBN: 9781615648719
Library of Congress Catalog Card Number: 2015942374
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Contents
the mediterranean paleo diet
What Is the Mediterranean Paleo Diet?
The Mediterranean Diet
Eating the Mediterranean Paleo Way
The Paleo Diet
Why Should I Eat This Way?
Choosing the Right Foods
Foods to Eat
Foods to Limit
Foods to Avoid
Sourcing Your Ingredients Responsibly
Fruits and Vegetables
Meats
Fats and Oils
Seafood
Nuts and Seeds
planning ahead
Variations and Substitutions
Dairy
Red Meat
Breads and Pastas
Whole Grains and Legumes
Special Diets
Herbs and Spices
Common Mediterranean Herbs and Spices
Mediterranean Spice Blends
Salt
Spring and Summer Meal Plan and Shopping List
Fall and Winter Meal Plan and Shopping List
breakfasts
Shrimp and Harissa Frittata
Shakshuka
Asparagus and Spring Mushroom
Omelet
Olive Oil–Fried Eggs
Tortilla Espagnole
Zucchini-Date Breakfast Bread
Paleo Crêpes with Lemon Curd
Spiced Almond and Orange Porridge
Apricot and Pistachio Scones
Coconut Yogurt with Fresh Fruit
antipasto
Grain-Free Flatbread
Green Zhug
Roasted Red Pepper Hummus
Olive and Onion Focaccia
Fresh Tomato and Garlic Spread
Olive and Preserved Lemon Tapenade
Nut and Seed Crackers
Grilled Vegetables with Mojo Verde
Salmon Cakes with Capers and Dill
Bay Shrimp Cocktail Salad
Chorizo-Stuffed Dates with Aleppo Honey
salads
Cauliflower, Celery, and Bell Pepper
Salad with Tzatziki
Fresh Watermelon Salad
Fattoush
Pomegranate and Fresh Herb Salad
Hemp Tabbouleh
Balsamic Cucumbers with Dill
Pea Shoots with Asparagus and Radishes
Niçoise Salad
Classic Greek Salad
Fig and Arugula Salad
Beet and Carrot Slaw with Tahini and Za’atar
paleo pastas
Celery Root Spaghetti with Clams
Shaved Asparagus Carbonara
Carrot Spirals with Carrot Top Pesto
Shrimp and Basil Linguine
Spaghetti Squash with Endive and Walnut Tapenade
Sweet Potato Pasta with Tomatoes and Meatballs
Zucchini Noodles with Piquillo Peppers and Mussels
soups
Chilled Cantaloupe and Blood Orange
Soup
Sopa de Ajo
Gazpacho
Leek and Celeriac Soup
Bouillabase
Soup alla Canavese
Puréed Cauliflower Soup with Garlic and Saffron
Moroccan Carrot Soup
vegetables
Roasted Carrots with Cumin and Yogurt
Romanesco with Pine Nuts and Saffron
Alioli
Roasted Radicchio with Chermoula and
Walnuts
Celery Root “Patatas” Bravas with Alioli
Shaved Brussels with Lemon and Parsley
Stuffed Eggplant with Lebanese Seven-Spice Blend
Roasted Padróns with Sea Salt
Fennel with Tarragon and Spiced Pecans
Cauliflower Steaks with Ras El Hanout
Spring Peas and Pearl Onions with Mint
Braised Chard
seafood
Calamari with Cumin
Tuna Steak with Orange and Fennel
Salad
Baked Branzino with Gremolata
Sole with Fresh Tomato Salad
Salmon with Chermoula-Marinated Vegetables
Garlic Ginger Prawns with Spiced Carrot-Currant Salad
Whitefish Tagine with Tomatoes
Roasted Peppers with Anchovies and Castelvetranos
Salmon with Butternut Squash Couscous
Seared Scallops with Saffron-Cauliflower Rice
Garlic Mussels and Celeriac Fries
poultry
Paprika-Rubbed Chicken with
Broccolini
Orange and Harissa–Glazed Chicken
Wings
Spiced Duck with Raddichio and
Pomegranate
Chicken Sofrito with Cauliflower Rice
Whole Roast Chicken with Root Vegetables
Citrus Grilled Chicken with Greens
Turkey Kebabs with Zucchini and Tahini
Chicken Tagine with Apricots and Green Olives
Moroccan Chicken
Ginger Game Hen with Garlic and Grapes
Roast Chicken with Creamy Leeks
beef, pork, and lamb
Coriander-Crusted Beef with Olive-Nut
Tapenade
Beef Kofta with Pine Nuts and Sumac
Pork Loin Roulade with Figs and
Almonds
Chorizo in Sidra (Cider)
Lamb Chops with Pomegranate Glaze
Lamb and Prune Tagine
Marinated Lamb Kebabs with Cucumber-Mint Salad