Tag Archives: Mediterranean

Romesco Sauce

This toasted almond and roasted red pepper sauce may look like the Harissa Sauce posted earlier this spring, but the similarities end with the color and roasted red peppers. This Spanish sauce is deeply flavorful, bright and punchy (in an acidic kind of way), and absolutely delicious. It comes together quickly in the food processor and now is the perfect time of year to give this a whirl while both tomatoes and peppers are at their peak.

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Greek Gazpacho

One of the things I love most in life is stumbling upon a new group of friends. But what I love even more is when this happens completely by surprise. When David and I moved from NYC to Westchester and then from Westchester to Connecticut, we had enough people in our lives between families and existing friends who live in that close-enough radius so we didn’t feel isolated. But we didn’t exactly know people here either. That is changing for me after joining a new gym.

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Baked Shrimp with Feta and Tomatoes

This dish is simple to prepare and loaded with fantastic Mediterranean flavors, perfect for a quick weeknight meal.

Adapted from a William Sonoma cookbook recipe, I replace fresh tomatoes which are not in season with canned San Marzano tomatoes widely available year round. I highly recommend San Marzano over other canned tomato brands, as they’re considered to be the best sauce tomatoes in the world. Originally these were grown in the soil containing volcanic ash from Mt Vesuvius! In short, they never disappoint and they’re really not that much more expensive.You can use whole tomatoes and break them up with a wooden spoon or masher or purchase them already crushed or diced.

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