Mediterranean Every Day Simple, Inspired Recipes for Feel-Good Food 33 THREE-INGREDIENT (OR FEWER) SNACKS AND COCKTAILS 34 Herby Ricotta 36 Za’atar Pistachios 39 Roasted Garlic–Marinated Olives 41 Slinky Red Peppers with Capers and Sherry Vinegar 42 Cacio e Pepe Farinata 45 Smoky White Bean Hummus 47 Fennel and Parmesan “Crostini” 48 Fig in a Pig 50 Honeyed Prosecco 51 Americano 52 Limonata Smash 55 Cocchi Americano Spritz 57 SALADS AND SOUPS 58 Asparagus Salad with Radishes, Snap Peas, and Avocado 61 Mixed Melon and Prosciutto Caprese 63 Mediterranean Niçoise Salad 65 Peak-Summer Panzanella 68 Hot Smoked Salmon Greek Salad 71 Warm Roasted Delicata Squash and Kale Salad 72 The Easiest Arugula Salad 73 Roasted Greek Tomato Soup 74 Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas 76 Spicy Sausage and Rice Soup 79 Garlic Parmesan Soup with Greens and Beans 83 BEANS, GRAINS, AND A FEW BREADY THINGS 84 Olive Oil–Braised White Beans 87 Black Lentil Fritters with Lemon-Herb Yogurt 89 Spicy Broccoli Rabe and Chickpea Skillet 90 Chickpea Flatbread with Whipped Feta and Marinated Tomatoes 93 Cheesy Brussels Sprout and Farro Bake 96 No-Fail Parmesan Risotto 99 Summer: Fresh Corn and Cherry Tomato Risotto 100 Fall: Sweet Potato and Sage Risotto 101 Winter: Mushroom and Radicchio Risotto 103 Spring: Lemony Asparagus Risotto 105 Creamy Oven Polenta 106 Quick Sausage Ragù over Polenta 107 Shrimp Scampi over Polenta 108 White Bean Ratatouille over Polenta 111 Whole-Wheat Skillet Focaccia 113 Mozzarella Anchovy Toast 114 Tomato Bread with Burrata and Salsa Verde Contents 9 Introduction 11 WHERE TO BEGIN 12 About the Mediterranean Diet 12 From Diet to Casual Mediterranean-Style Cooking 15 Pantry Staples 19 Pantry Enhancers 20 Any Herb Pesto 23 Freezer Bread Crumbs 25 Salsa Verde 27 Everyday Vinaigrette 28 Herb-Infused Honey 28 Spicy Chili Oil 30 Roasted Garlic33 THREE-INGREDIENT (OR FEWER) SNACKS AND COCKTAILS 34 Herby Ricotta 36 Za’atar Pistachios 39 Roasted Garlic–Marinated Olives 41 Slinky Red Peppers with Capers and Sherry Vinegar 42 Cacio e Pepe Farinata 45 Smoky White Bean Hummus 47 Fennel and Parmesan “Crostini” 48 Fig in a Pig 50 Honeyed Prosecco 51 Americano 52 Limonata Smash 55 Cocchi Americano Spritz 57 SALADS AND SOUPS 58 Asparagus Salad with Radishes, Snap Peas, and Avocado 61 Mixed Melon and Prosciutto Caprese 63 Mediterranean Niçoise Salad 65 Peak-Summer Panzanella 68 Hot Smoked Salmon Greek Salad 71 Warm Roasted Delicata Squash and Kale Salad 72 The Easiest Arugula Salad 73 Roasted Greek Tomato Soup 74 Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas 76 Spicy Sausage and Rice Soup 79 Garlic Parmesan Soup with Greens and Beans 83 BEANS, GRAINS, AND A FEW BREADY THINGS 84 Olive Oil–Braised White Beans 87 Black Lentil Fritters with Lemon-Herb Yogurt 89 Spicy Broccoli Rabe and Chickpea Skillet 90 Chickpea Flatbread with Whipped Feta and Marinated Tomatoes 93 Cheesy Brussels Sprout and Farro Bake 96 No-Fail Parmesan Risotto 99 Summer: Fresh Corn and Cherry Tomato Risotto 100 Fall: Sweet Potato and Sage Risotto 101 Winter: Mushroom and Radicchio Risotto 103 Spring: Lemony Asparagus Risotto 105 Creamy Oven Polenta 106 Quick Sausage Ragù over Polenta 107 Shrimp Scampi over Polenta 108 White Bean Ratatouille over Polenta 111 Whole-Wheat Skillet Focaccia 113 Mozzarella Anchovy Toast 114 Tomato Bread with Burrata and Salsa Verde Contents 9 Introduction 11 WHERE TO BEGIN 12 About the Mediterranean Diet 12 From Diet to Casual Mediterranean-Style Cooking 15 Pantry Staples 19 Pantry Enhancers 20 Any Herb Pesto 23 Freezer Bread Crumbs 25 Salsa Verde 27 Everyday Vinaigrette 28 Herb-Infused Honey 28 Spicy Chili Oil 30 Roasted Garlic117 COLORFUL PASTAS 119 Bucatini Aglio e Olio with Wilted Arugula 120 No-Cook Summer Tomato Pasta 123 Orzo Skillet with Shrimp and Feta 125 Caramelized Mushroom Pasta with Crispy Prosciutto 127 Lemony Yogurt and Zucchini Linguine 128 Spaghetti and Meatball Ragù 131 Balsamic Brown Butter Tortellini with Spinach and Hazelnuts 134 Pasta with Burst Cherry Tomatoes and Swordfish 137 Pesto Pasta with Charred Radicchio 139 Melted Broccoli Pasta with Capers and Anchovies 141 Israeli Couscous Salad with Herbs, Green Olives, and Pistachios 144 Baked Spinach Artichoke Gnudi 147 GATHERING DISHES 148 Thyme Pesto Roast Chicken with Crispy Potatoes 151 Salmon in Crazy Water 153 Caramelized Leek and Fennel Galette with Blue Cheese 155 Flank Steak Tagliata with Arugula and Parmesan 158 Broiled Swordfish with Fennel-Caper Slaw 161 Braised Harissa Eggplant and Greens 162 Sausage, Pepper, and Onion Oven Bake 163 Rosemary Brown Butter Scallops 164 Skillet Lemon Chicken Thighs with Blistered Olives 166 Roasted Cod Saltimbocca 169 Crispy Spiced Lamb and Cauliflower with Dates 170 Baked Chicken Milanese with Lemony Escarole 172 Mussels all’Amatriciana 175 Shawarma-Spiced Halloumi and Vegetables 177 Eggs in Purgatory 178 Broccoli Steaks with Walnut- Raisin Salsa 181 DESSERTS 182 Chocolate Olive Oil Cake 185 Rosé-Soaked Peaches 186 London Fog Affogato 188 Apricot Almond Clafoutis 190 Tahini Truffles 193 Raspberry Ricotta Gratin 194 Citrus Polenta Cake 197 Chocolate Pear Crumble 199 Greek Yogurt Panna Cotta 202 Roasted Figs with Dark Chocolate and Sea Salt 203 Resources 204 Acknowledgments 205 About the Author 206 Index117 COLORFUL PASTAS 119 Bucatini Aglio e Olio with Wilted Arugula 120 No-Cook Summer Tomato Pasta 123 Orzo Skillet with Shrimp and Feta 125 Caramelized Mushroom Pasta with Crispy Prosciutto 127 Lemony Yogurt and Zucchini Linguine 128 Spaghetti and Meatball Ragù 131 Balsamic Brown Butter Tortellini with Spinach and Hazelnuts 134 Pasta with Burst Cherry Tomatoes and Swordfish 137 Pesto Pasta with Charred Radicchio 139 Melted Broccoli Pasta with Capers and Anchovies 141 Israeli Couscous Salad with Herbs, Green Olives, and Pistachios 144 Baked Spinach Artichoke Gnudi 147 GATHERING DISHES 148 Thyme Pesto Roast Chicken with Crispy Potatoes 151 Salmon in Crazy Water 153 Caramelized Leek and Fennel Galette with Blue Cheese 155 Flank Steak Tagliata with Arugula and Parmesan 158 Broiled Swordfish with Fennel-Caper Slaw 161 Braised Harissa Eggplant and Greens 162 Sausage, Pepper, and Onion Oven Bake 163 Rosemary Brown Butter Scallops 164 Skillet Lemon Chicken Thighs with Blistered Olives 166 Roasted Cod Saltimbocca 169 Crispy Spiced Lamb and Cauliflower with Dates 170 Baked Chicken Milanese with Lemony Escarole 172 Mussels all’Amatriciana 175 Shawarma-Spiced Halloumi and Vegetables 177 Eggs in Purgatory 178 Broccoli Steaks with Walnut- Raisin Salsa 181 DESSERTS 182 Chocolate Olive Oil Cake 185 Rosé-Soaked Peaches 186 London Fog Affogato 188 Apricot Almond Clafoutis 190 Tahini Truffles 193 Raspberry Ricotta Gratin 194 Citrus Polenta Cake 197 Chocolate Pear Crumble 199 Greek Yogurt Panna Cotta 202 Roasted Figs with Dark Chocolate and Sea Salt 203 Resources 204 Acknowledgments 205 About the Author 206 IndexMEDITERRANEAN EVERY DA Y 48 This playful snack is one of the many ways I celebrate fresh figs when they come around in late summer. Because their season is so short, however, and the combination of sweet fruit with salty prosciutto and creamy cheese is always such a crowd-pleaser, I’ve learned to adapt the recipe for the months when I can’t get fresh figs. These can be made 365 days a year by substitut- ing dried figs. The cheese is flexible, too: anything creamy and spreadable, from goat or blue cheese to Brie or Camembert, works. Don’t hesitate to experiment to find your favorite match. And, if you’re game to break the rules and add a fourth ingredient, you just may want to finish these with a drizzle of honey. Place a rack in the middle of the oven and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. If using dried figs and they are especially dry, place them in a small bowl, bring some water to a boil, then pour it over the figs to cover them. Let sit for 5 to 10 minutes, then drain the figs, discarding the liquid, and lightly pat them dry. Otherwise, if the dried figs are already quite plump, there’s no need to soak them. Halve the figs through the stem. Spread about ½ teaspoon of cheese on the cut side of the fig halves. Wrap a strip of prosciutto around each fig half, overlapping it so it sticks to itself. Place the figs, cut-side up, on the prepared baking sheet. Roast until the prosciutto browns and crisps, 10 to 12 minutes. Serve warm. 10 fresh figs, or dried figs 4 ounces (113 g) soft, spreadable cheese, such as goat cheese or blue cheese 10 thin prosciutto slices, halved lengthwise — Makes 20 Fig in a Pig MEDITERRANEAN EVERY DA Y 48 This playful snack is one of the many ways I celebrate fresh figs when they come around in late summer. Because their season is so short, however, and the combination of sweet fruit with salty prosciutto and creamy cheese is always such a crowd-pleaser, I’ve learned to adapt the recipe for the months when I can’t get fresh figs. These can be made 365 days a year by substitut- ing dried figs. The cheese is flexible, too: anything creamy and spreadable, from goat or blue cheese to Brie or Camembert, works. Don’t hesitate to experiment to find your favorite match. And, if you’re game to break the rules and add a fourth ingredient, you just may want to finish these with a drizzle of honey. Place a rack in the middle of the oven and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. If using dried figs and they are especially dry, place them in a small bowl, bring some water to a boil, then pour it over the figs to cover them. Let sit for 5 to 10 minutes, then drain the figs, discarding the liquid, and lightly pat them dry. Otherwise, if the dried figs are already quite plump, there’s no need to soak them. Halve the figs through the stem. Spread about ½ teaspoon of cheese on the cut side of the fig halves. Wrap a strip of prosciutto around each fig half, overlapping it so it sticks to itself. Place the figs, cut-side up, on the prepared baking sheet. Roast until the prosciutto browns and crisps, 10 to 12 minutes. Serve warm. 10 fresh figs, or dried figs 4 ounces (113 g) soft, spreadable cheese, such as goat cheese or blue cheese 10 thin prosciutto slices, halved lengthwise — Makes 20 Fig in a Pig 63 SALADS AND SOUPS For Vinaigrette: ¼ cup (60 ml) extra-virgin olive oil Juice of 1 lemon 2 teaspoons Dijon mustard 2 teaspoon capers, chopped (rinsed well if salt-packed) 2 oil-packed anchovy fillets, finely chopped 1 garlic clove, grated or minced 1 teaspoon finely chopped fresh oregano Freshly ground black pepper For Salad: 4 large eggs 8 ounces (227 g) small red- skinned potatoes Kosher salt 4 ounces (113 g) green beans, stemmed 4 ounces (about 4 packed cups; 113 g) arugula 1 cup (150 g) cherry tomatoes, or grape tomatoes, halved 2 (5-ounce, or 140 g) cans oil- packed tuna, drained 1 (12-ounce, or 340 g) jar marinated and quartered artichoke hearts, drained ½ cup (78 g) Niçoise, Taggiasca, or Kalamata olives, pitted Coarsely chopped fresh basil leaves, for serving Freshly ground black pepper Flaky sea salt (optional) — Serves 4 This composed French salad has everything going for it: there’s minimal cooking involved, it’s full of feel-good ingredients, it has enough substance to keep you satisfied, and perhaps, most importantly, it pairs perfectly with cold rosé. This twist takes the best elements of the salad—good tuna, sweet tomatoes, crisp green beans, tender potatoes—and combines them with a few extra Mediterranean favorites, like marinated artichokes and lots of fresh basil. Anchovies are classic in Niçoise, but here they’re featured in the vinai- grette rather than added whole, so their umami flavor is evenly distributed. The vinaigrette is also bolstered with briny capers and earthy oregano to add more Mediterranean flair. To make the vinaigrette: In a small bowl, whisk the olive oil, lemon juice, Di- jon, capers, anchovies, garlic, oregano, and a few grinds of black pepper until combined and emulsified. Set aside. To make the salad: Let the eggs rest on the counter to take their chill off from the fridge while you cook the potatoes—this will help prevent them from cracking when boiled. Place the potatoes in a medium pot and cover with a few inches (about 7.5 cm) of cold water. Bring the water to a boil. Add a few generous pinches of salt and cook the potatoes until fork-tender, 10 to 15 minutes. Using a slotted spoon, remove the potatoes and set aside to cool. Continues > Mediterranean Niçoise Salad63 SALADS AND SOUPS For Vinaigrette: ¼ cup (60 ml) extra-virgin olive oil Juice of 1 lemon 2 teaspoons Dijon mustard 2 teaspoon capers, chopped (rinsed well if salt-packed) 2 oil-packed anchovy fillets, finely chopped 1 garlic clove, grated or minced 1 teaspoon finely chopped fresh oregano Freshly ground black pepper For Salad: 4 large eggs 8 ounces (227 g) small red- skinned potatoes Kosher salt 4 ounces (113 g) green beans, stemmed 4 ounces (about 4 packed cups; 113 g) arugula 1 cup (150 g) cherry tomatoes, or grape tomatoes, halved 2 (5-ounce, or 140 g) cans oil- packed tuna, drained 1 (12-ounce, or 340 g) jar marinated and quartered artichoke hearts, drained ½ cup (78 g) Niçoise, Taggiasca, or Kalamata olives, pitted Coarsely chopped fresh basil leaves, for serving Freshly ground black pepper Flaky sea salt (optional) — Serves 4 This composed French salad has everything going for it: there’s minimal cooking involved, it’s full of feel-good ingredients, it has enough substance to keep you satisfied, and perhaps, most importantly, it pairs perfectly with cold rosé. This twist takes the best elements of the salad—good tuna, sweet tomatoes, crisp green beans, tender potatoes—and combines them with a few extra Mediterranean favorites, like marinated artichokes and lots of fresh basil. Anchovies are classic in Niçoise, but here they’re featured in the vinai- grette rather than added whole, so their umami flavor is evenly distributed. The vinaigrette is also bolstered with briny capers and earthy oregano to add more Mediterranean flair. To make the vinaigrette: In a small bowl, whisk the olive oil, lemon juice, Di- jon, capers, anchovies, garlic, oregano, and a few grinds of black pepper until combined and emulsified. Set aside. To make the salad: Let the eggs rest on the counter to take their chill off from the fridge while you cook the potatoes—this will help prevent them from cracking when boiled. Place the potatoes in a medium pot and cover with a few inches (about 7.5 cm) of cold water. Bring the water to a boil. Add a few generous pinches of salt and cook the potatoes until fork-tender, 10 to 15 minutes. Using a slotted spoon, remove the potatoes and set aside to cool. Continues > Mediterranean Niçoise SaladNext >