Description
Book SynopsisCook your way through 75+ simple yet tantalizing Mediterranean recipes that make the most of what’s in season.Mediterranean Every Day embraces a style of cooking that
celebrates flavor with a
relaxed, flexible attitude. It’s simple enough for a quick family meal, but never out of place for a
weekend gathering with friends. Alongside
stunning photography, discover easy crowd-pleasers like Herby Ricotta;
weeknight meals like One-Pan Sausage, Pepper, and Onion Bake; and
desserts like Roasted Figs with Dark Chocolate and Sea Salt.
Beyond the recipes, this is a book that teaches how to
build a wholesome, well-stocked pantry. Start off with an
introduction to the Mediterranean style of cooking and then choose your own adventure:
Three-Ingredient (or Less) Snacks and Cocktails: Whether it’s a pre-dinner snack you crave or a simple cocktail to shake up for friends, you’ll find easy and fun ideas like Smoky White Bean Hummus, Za’atar Pistachios, and Honeyed Prosecco.
Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Niçoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.
Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish–worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.
Colorful Pastas: Who doesn’t love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.
Gathering Dishes: The chapter’s name says it all! Whether it’s Tuesday or Saturday, and whether you’re cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.
Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rosé-Soaked Peaches, and Chocolate Olive Oil Cake.
Table of ContentsIntroduction
Where to Begin
About the Mediterranean Diet
From Diet to Casual Mediterranean-Style Cooking
Pantry Staples
Pantry Enhancers
Any Herb Pesto
Freezer Bread Crumbs
Salsa Verde
Everyday Vinaigrette
Herb-Infused Honey
Spicy Chili Oil
Roasted Garlic
THREE-INGREDIENT (OR FEWER) SNACKS AND COCKTAILS
Herby Ricotta
Za’atar Pistachios
Roasted Garlic–Marinated Olives
Slinky Red Peppers with Capers and Sherry Vinegar
Cacio e Pepe Farinata
Smoky White Bean Hummus
Fennel and Parmesan “Crostini”
Fig in a Pig
Honeyed Prosecco
Americano
Limonata Smash
Cocchi Americano Spritz
SALADS AND SOUPS
Asparagus Salad with Radishes, Snap Peas, and Avocado
Mixed Melon and Prosciutto Caprese
Mediterranean Niçoise Salad
Peak-Summer Panzanella
Hot Smoked Salmon Greek Salad
Warm Roasted Delicata Squash and Kale Salad
The Easiest Arugula Salad
Roasted Greek Tomato Soup
Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas
Spicy Sausage and Rice Soup
Garlic Parmesan Soup with Greens and Beans
BEANS, GRAINS, AND A FEW BREADY THINGS
Olive Oil–Braised White Beans
Black Lentil Fritters with Lemon-Herb Yogurt
Spicy Broccoli Rabe and Chickpea Skillet
Chickpea Flatbread with Whipped Feta and Marinated Tomatoes
Cheesy Brussels Sprout and Farro Bake
No-Fail Parmesan Risotto
Summer: Fresh Corn and Cherry Tomato Risotto
Fall: Sweet Potato and Sage Risotto
Winter: Mushroom and Radicchio Risotto
Spring: Lemony Asparagus Risotto
Creamy Oven Polenta
Quick Sausage Ragù over Polenta
Shrimp Scampi over Polenta
White Bean Ratatouille over Polenta
Whole-Wheat Skillet Focaccia
Mozzarella Anchovy Toast
Tomato Bread with Burrata and Salsa Verde
COLORFUL PASTAS
Bucatini Aglio e Olio with Wilted Arugula
No-Cook Summer Tomato Pasta
Orzo Skillet with Shrimp and Feta
Caramelized Mushroom Pasta with Crispy Prosciutto
Lemony Yogurt and Zucchini Linguine
Spaghetti and Meatball Ragù
Balsamic Brown Butter Tortellini with Spinach and Hazelnuts
Pasta with Burst Cherry Tomatoes and Swordfish
Pesto Pasta with Charred Radicchio
Melted Broccoli Pasta with Capers and Anchovies
Israeli Couscous Salad with Herbs, Green Olives, and Pistachios
Baked Spinach Artichoke Gnudi
GATHERING DISHES
Thyme Pesto Roast Chicken with Crispy Potatoes
Salmon in Crazy Water
Caramelized Leek and Fennel Galette with Blue Cheese
Flank Steak Tagliata with Arugula and Parmesan
Broiled Swordfish with Fennel-Caper Slaw
Braised Harissa Eggplant and Greens
Sausage, Pepper, and Onion Oven Bake
Rosemary Brown Butter Scallops
Skillet Lemon Chicken Thighs with Blistered Olives
Roasted Cod Saltimbocca
Crispy Spiced Lamb and Cauliflower with Dates
Baked Chicken Milanese with Lemony Escarole
Mussels all’Amatriciana
Shawarma-Spiced Halloumi and Vegetables
Eggs in Purgatory
Broccoli Steaks with Walnut-Raisin Salsa
DESSERTS
Chocolate Olive Oil Cake
Rosé-Soaked Peaches
London Fog Affogato
Apricot Almond Clafoutis
Tahini Truffles
Raspberry Ricotta Gratin
Citrus Polenta Cake
Chocolate Pear Crumble
Greek Yogurt Panna Cotta
Roasted Figs with Dark Chocolate and Sea Salt
Resources
Acknowledgments
About the Author
Index
