Suzy Karadsheh is the queen of the Mediterranean diet — and she’s come out with a new cookbook: The Mediterranean Dish: Simply Dinner.
Karadsheh, who is author of the blog The Mediterranean Dish, has been sharing her intel on a Mediterranean-style of eating for a decade now and has garnered a following of nearly 650,000 on Instagram.
In celebration of the release of her cookbook, Karadsheh has shared a newly published recipe with Appetito: Puglia-Inspired Baby Bell Peppers and Tomato with Toasted Almonds.
“This is the meal I first made in Puglia, Italy while on tour with a group of the Mediterranean Dish audience,” says Karadsheh. “It was lovely to make in just a few minutes with a few simple ingredients we bought from the market that same day.”
In the dish, she said, bell peppers and tomatoes act as main characters.
The recipe proves “making a simple meal that is entirely vegetarian can be satisfying and absolutely delicious,” says Karadsheh.
The Mediterranean Dish: Simply Dinner is available on Amazon.
Puglia-Inspired Baby Bell Peppers and Tomato
4
servings20
minutes15
minutesIngredients
Extra-virgin olive oil
1 cup 1 whole blanched almonds
1 pound 1 red, yellow, and orange baby bell peppers, cored, seeded, and cut crosswise into ½-inch-wide rings
4 4 or 5 Roma (plum) tomatoes (about 14 ounces), roughly chopped
¼ cup roughly chopped sun-dried tomatoes
3 large 3 garlic cloves, crushed
2 teaspoons 2 fresh thyme leaves
Kosher salt and ground black pepper
Grated zest and juice of 1 lemon
1 1 loaf hearty Italian bread, for serving
Directions
- Line a small plate with a paper towel. Place a large nonstick skillet over medium heat. Add 2 teaspoons of the olive oil. Once the oil begins to shimmer, add the almonds and toast, stirring regularly with a wooden spoon, until golden brown, 2 to 4 minutes. Transfer the toasted almonds to the paper towel–lined plate to drain.
- Add about 3 tablespoons of olive oil to the pan and raise the heat to medium-high. Once the oil begins to shimmer, add the peppers, Roma tomatoes, sun-dried tomatoes, garlic, and thyme.
- Season with a big pinch of salt and black pepper (about ½ teaspoon each).
- Cook, stirring occasionally, until the peppers are tender and the tomatoes have fully collapsed, creating a bit of a sauce, 10 to 12 minutes.
- Stir in the lemon zest, 2 tablespoons of the lemon juice, and cup of the toasted almonds. Transfer to a serving bowl and sprinkle the remaining almonds on top. Serve with Italian bread to sop up all the juices.
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