One-Pot Mediterranean SamAntha FErraro author of The weeknight mediterranean kitchen and Founder of The li ttle Ferraro ki tchen 70+Simple Recipes for healthy and Flavorful Weeknight Cooking One-Pot medi ter ranean samantha fer rar o One Pot = Dozens of Fresh & Delicious Dinners Grab your Dutch oven and dive into the most wholesome, flavor- packed recipes the Mediterranean has to offer. Whip up dishes that are packed with seasonal vegetables, tender meats and healthy grains, all slow-cooked in classic Mediterranean spices— and in just one pot! A bonus chapter of vibrant, crisp salads will complete your Mediterranean meal with that perfect pop of freshness. Take a journey with these approachable and nutritious recipes, including: Cardamom Chicken Thighs with Basmati Rice and Pine Nuts Greek-Inspired Shrimp with Olives, Tomatoes and Feta Lemony Za'atar Chicken and Potatoes Turmeric-Braised Short Ribs with Red Wine and Dates Persian Lentil Meatballs in Saffron Broth Herby Rice and Almond- Stuffed Zucchini Creamy Mascarpone Polenta Welcome the zesty flavors of the Mediterranean into your kitchen because with one pot and an easy cleanup, healthy eating has never been simpler. Samantha Ferraro is the author of The Weeknight Mediterranean Kitchen and founder of the food blog The Little Ferraro Kitchen. Her recipes have been featured in PBS Food, The Huffington Post, LA Times, Babble, Yummly and The Washington Post. Samantha lives in Bellingham, Washington. “When it comes to flavor-packed Mediterranean recipes, Samantha Ferraro is the absolute queen! In One- Pot Mediterranean, Samantha puts the Dutch oven to work to create layers of bold flavors using approachable but impactful ingredients.” — Alyssa Brantley, founder of Everyday Maven “ Samantha Ferraro inspires you to step out of your comfort zone with rich spices and bold flavors. Bonus: all well-rounded and nourishing meals.” — Laura Iu, RD, owner of Laura Iu Nutrition “Samantha’s passion for delicious, flavor-filled food is contagious and shines through in every recipe.” — Karista Bennett, author of The Oregon Farm Table Cookbook COOKING / Regional & Ethnic / Mediterranean US $23.99 / CAN $30.99 Moroccan Meatballs with Saffron Couscous 54 Stuffed Grape Leaves with Ground Beef, Herbs and Dried Fruit 57 Braciole Stuffed with Pine Nuts and Parmesan 58 Moussaka Stew with Potatoes and Zucchini 61 Chapter 3 FresH and FragRant Seafood Recipes | 63 Sheet Pan Salmon Shawarma 65 Spring Cod with Leeks and Fava Beans 66 Paprika Rice with Shrimp, Zucchini and Olives 69 Seared Halibut with Cherry Tomatoes and Summer Squash 70 Steamed Mussels with Pearl Couscous and Saffron 73 Greek-Inspired Shrimp with Olives, Tomatoes and Feta 74 Lemony Shrimp with Orzo and Asparagus 77 Steamed Clams with Preserved Lemon Chermoula 78 Honey-Harissa Salmon with Kale and Chickpeas 81 Saucy Moroccan Fish with Peppers and Paprika 82 Seared Cod with Rustic Romesco Sauce 85 Pistachio-Crusted Salmon with Lemon and Broccolini 86 Chapter 4 Colorful and Hearty Vegetable Mains | 89 Root Vegetable Tagine with Harissa and Preserved Lemon 91 Roasted Eggplant with Pomegranate Molasses and Zhug Vinaigrette 92 Herby Rice and Almond–Stuffed Zucchini 95 Turkish Green Beans over Lemony Yogurt 96 Vegetarian Stuffed Cabbage Rolls with Avgolemono 99 Paprika and Garlic–Roasted Potatoes with Creamy Feta Sauce 100 Warm and Creamy Carrot Soup with Coriander 103 Green Shakshuka with Za’atar and Feta 104 Smoky Moroccan Eggplant and Tomato Dip (Zaalouk) 107 Za’atar-Roasted Beets and Sweet Potatoes over Labneh 108 Smoky Vegetable Bean Stew with Broiled Halloumi 111 Roasted Cauliflower and Cabbage with Preserved Lemon 112 Savory Dutch Oven Spinach Pie 115 Chapter 5 GRains, Beans aNd SoMe PAsta, Too | 117 Baked Risotto with Spinach and Feta 119 Creamy Mascarpone Polenta 120 Summery Puttanesca Pasta with Burst Cherry Tomatoes 123 One-Pot Mujadara with Crispy Leeks (Lebanese Rice and Lentils) 124 Jeweled Bulgur Salad with Citrus Vinaigrette 127 Warm Quinoa Salad with Fried Halloumi and Figs 128 Vegetable Couscous with Za’atar and Golden Raisins 131 Cumin-Scented Lentil Soup 132 Zucchini and Herb Pilaf 135 Hearty Tuscan Kale Soup with Farro 136 Whipped Feta Pasta with Sweet Cherry Tomatoes 139 Chapter 6 FResh and CRisp SaLads on tHe Side | 141 Cucumber Yogurt Salad with Mint and Pistachios 143 Mediterranean Chopped Salad with Creamy Tahini 144 Citrus Fennel Salad with Orange Blossom Vinaigrette 147 Shredded Kale with Za’atar Ranch and Crispy Prosciutto 148 Spicy Chopped Tomato Salad with Pomegranate 151 Quick-Pickled Onion Salad with Sumac 152 Marinated Artichoke Salad with Oregano and Basil 155 Greek-Inspired Panzanella with Red Wine Vinaigrette and Feta 156 Mediterranean Watermelon Salad with Mint and Feta 159 Turkish Shepherd’s Salad with Fresh Herbs and Sumac 160 Chunky Beet Salad with Walnuts and Cilantro Vinaigrette 163 Acknowledgments164 About the Author 165 Index166 Introduction 7 A Note on Dutch Ovens 9 Chapter 1 Aromatic Chicken Recipes | 11 Greek Chicken with Rice and Olives 13 Golden Turmeric Chicken Soup with Dried Lime 14 Dutch Oven Caprese Chicken 17 Cardamom Chicken Thighs with Basmati Rice and Pine Nuts 18 Dutch Oven Roast Chicken with Preserved Lemon Compound Butter 21 Herby Chicken with Farro and Sun-Dried Tomatoes 22 Chicken Cacciatore with Peppers and Olives 25 Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini 26 Lemony Za’atar Chicken and Potatoes 29 Brothy Tuscan Chicken with Sun-Dried Tomatoes, Spinach and Artichokes 30 Warm Coriander Chicken Quarters with Braised Lentils 33 Lemony Chicken Piccata with Orzo and Spinach 34 Lemony Sheet Pan Shish Tawook 37 Chapter 2 Comforting Beef and Lamb Dishes | 39 Turmeric-Braised Short Ribs with Red Wine and Dates 41 Persian Lentil Meatballs in Saffron Broth (Koufteh) 42 Turkish-Spiced Stuffed Peppers 45 Braised Lamb Shanks with Pomegranate and Dried Figs 46 Herby Kofta with Quick Tzatziki 49 Turkish Beef Stew with White Beans 50 Cinnamon-Spiced Rice with Lamb and Almonds (Kabsa) 53 contEnts Moroccan Meatballs with Saffron Couscous 54 Stuffed Grape Leaves with Ground Beef, Herbs and Dried Fruit 57 Braciole Stuffed with Pine Nuts and Parmesan 58 Moussaka Stew with Potatoes and Zucchini 61 Chapter 3 FresH and FragRant Seafood Recipes | 63 Sheet Pan Salmon Shawarma 65 Spring Cod with Leeks and Fava Beans 66 Paprika Rice with Shrimp, Zucchini and Olives 69 Seared Halibut with Cherry Tomatoes and Summer Squash 70 Steamed Mussels with Pearl Couscous and Saffron 73 Greek-Inspired Shrimp with Olives, Tomatoes and Feta 74 Lemony Shrimp with Orzo and Asparagus 77 Steamed Clams with Preserved Lemon Chermoula 78 Honey-Harissa Salmon with Kale and Chickpeas 81 Saucy Moroccan Fish with Peppers and Paprika 82 Seared Cod with Rustic Romesco Sauce 85 Pistachio-Crusted Salmon with Lemon and Broccolini 86 Chapter 4 Colorful and Hearty Vegetable Mains | 89 Root Vegetable Tagine with Harissa and Preserved Lemon 91 Roasted Eggplant with Pomegranate Molasses and Zhug Vinaigrette 92 Herby Rice and Almond–Stuffed Zucchini 95 Turkish Green Beans over Lemony Yogurt 96 Vegetarian Stuffed Cabbage Rolls with Avgolemono 99 Paprika and Garlic–Roasted Potatoes with Creamy Feta Sauce 100 Warm and Creamy Carrot Soup with Coriander 103 Green Shakshuka with Za’atar and Feta 104 Smoky Moroccan Eggplant and Tomato Dip (Zaalouk) 107 Za’atar-Roasted Beets and Sweet Potatoes over Labneh 108 Smoky Vegetable Bean Stew with Broiled Halloumi 111 Roasted Cauliflower and Cabbage with Preserved Lemon 112 Savory Dutch Oven Spinach Pie 115 Chapter 5 GRains, Beans aNd SoMe PAsta, Too | 117 Baked Risotto with Spinach and Feta 119 Creamy Mascarpone Polenta 120 Summery Puttanesca Pasta with Burst Cherry Tomatoes 123 One-Pot Mujadara with Crispy Leeks (Lebanese Rice and Lentils) 124 Jeweled Bulgur Salad with Citrus Vinaigrette 127 Warm Quinoa Salad with Fried Halloumi and Figs 128 Vegetable Couscous with Za’atar and Golden Raisins 131 Cumin-Scented Lentil Soup 132 Zucchini and Herb Pilaf 135 Hearty Tuscan Kale Soup with Farro 136 Whipped Feta Pasta with Sweet Cherry Tomatoes 139 Chapter 6 FResh and CRisp SaLads on tHe Side | 141 Cucumber Yogurt Salad with Mint and Pistachios 143 Mediterranean Chopped Salad with Creamy Tahini 144 Citrus Fennel Salad with Orange Blossom Vinaigrette 147 Shredded Kale with Za’atar Ranch and Crispy Prosciutto 148 Spicy Chopped Tomato Salad with Pomegranate 151 Quick-Pickled Onion Salad with Sumac 152 Marinated Artichoke Salad with Oregano and Basil 155 Greek-Inspired Panzanella with Red Wine Vinaigrette and Feta 156 Mediterranean Watermelon Salad with Mint and Feta 159 Turkish Shepherd’s Salad with Fresh Herbs and Sumac 160 Chunky Beet Salad with Walnuts and Cilantro Vinaigrette 163 Acknowledgments164 About the Author 165 Index166 Introduction 7 A Note on Dutch Ovens 9 Chapter 1 Aromatic Chicken Recipes | 11 Greek Chicken with Rice and Olives 13 Golden Turmeric Chicken Soup with Dried Lime 14 Dutch Oven Caprese Chicken 17 Cardamom Chicken Thighs with Basmati Rice and Pine Nuts 18 Dutch Oven Roast Chicken with Preserved Lemon Compound Butter 21 Herby Chicken with Farro and Sun-Dried Tomatoes 22 Chicken Cacciatore with Peppers and Olives 25 Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini 26 Lemony Za’atar Chicken and Potatoes 29 Brothy Tuscan Chicken with Sun-Dried Tomatoes, Spinach and Artichokes 30 Warm Coriander Chicken Quarters with Braised Lentils 33 Lemony Chicken Piccata with Orzo and Spinach 34 Lemony Sheet Pan Shish Tawook 37 Chapter 2 Comforting Beef and Lamb Dishes | 39 Turmeric-Braised Short Ribs with Red Wine and Dates 41 Persian Lentil Meatballs in Saffron Broth (Koufteh) 42 Turkish-Spiced Stuffed Peppers 45 Braised Lamb Shanks with Pomegranate and Dried Figs 46 Herby Kofta with Quick Tzatziki 49 Turkish Beef Stew with White Beans 50 Cinnamon-Spiced Rice with Lamb and Almonds (Kabsa) 53 contEnts 7 Introduction Enjoy the Flavors of the Mediterranean, One Pot at a Time It’s been nearly five years since my first cookbook came out and—I can’t believe I’m about to say this—ten years since I published the first recipe on my website. I’ve lived in a handful of different places in my life. I started out a Jewish girl from Brooklyn; then my mom and I moved to the beautiful Big Island of Hawaii, which in the later years is where I met my husband; then we moved to Southern California; and now we call the Pacific Northwest our home. After living in all those beautiful places, I have been lucky enough to experience so much diversity in food and culture and continually work to incorporate those experiences into my everyday cooking. I am originally from New York, with Sephardic heritage, and I thank my mom for introducing me to unique flavors and opening up my palate to flavors that I now love. I was eating tangy baba ghanoush for as long as I can remember and rolling grape leaves as soon as I had the dexterity. Then when we moved to Hawaii when I was a teenager, I truly experienced what eating from the land meant. I’ll never forget the day a local farmer gifted us with a box full of fresh lettuce with green leaves that were almost too pretty to eat. And I thought to myself, This is what it is all about, doing what you love and sharing it with as many people as you can. Now, living in the Pacific Northwest, I am surrounded by not only the beautiful scenery, but also loads of locally farmed proteins from pasture-raised animals and bountiful seasonal farmers’ markets where you can’t help but want to cook everything you see. Food has always been my love language. Everything from seeing how food is grown and harvested to experiencing other cultures and flavors. I have always said that if there is anything I cook or share that inspires you to try something new, my work here is done! Try new flavors, experiment and adjust to your liking—that is what cooking is all about! The recipes in this book use approachable ingredients with an emphasis on Mediterranean flavors, inspired from different parts of the Mediterranean, including Spain, Turkey, Italy and Morocco. Having a library of spices on hand instantly transforms a rustic slow-cooked meal into a bright symphony of flavors. Bold spices of smoked paprika, za’atar, cumin and turmeric, just to name a few, give warmth and complexity to the recipes. Once you build your “Mediterranean pantry” of spices and flavorings, the possibilities are endless! 7 Introduction Enjoy the Flavors of the Mediterranean, One Pot at a Time It’s been nearly five years since my first cookbook came out and—I can’t believe I’m about to say this—ten years since I published the first recipe on my website. I’ve lived in a handful of different places in my life. I started out a Jewish girl from Brooklyn; then my mom and I moved to the beautiful Big Island of Hawaii, which in the later years is where I met my husband; then we moved to Southern California; and now we call the Pacific Northwest our home. After living in all those beautiful places, I have been lucky enough to experience so much diversity in food and culture and continually work to incorporate those experiences into my everyday cooking. I am originally from New York, with Sephardic heritage, and I thank my mom for introducing me to unique flavors and opening up my palate to flavors that I now love. I was eating tangy baba ghanoush for as long as I can remember and rolling grape leaves as soon as I had the dexterity. Then when we moved to Hawaii when I was a teenager, I truly experienced what eating from the land meant. I’ll never forget the day a local farmer gifted us with a box full of fresh lettuce with green leaves that were almost too pretty to eat. And I thought to myself, This is what it is all about, doing what you love and sharing it with as many people as you can. Now, living in the Pacific Northwest, I am surrounded by not only the beautiful scenery, but also loads of locally farmed proteins from pasture-raised animals and bountiful seasonal farmers’ markets where you can’t help but want to cook everything you see. Food has always been my love language. Everything from seeing how food is grown and harvested to experiencing other cultures and flavors. I have always said that if there is anything I cook or share that inspires you to try something new, my work here is done! Try new flavors, experiment and adjust to your liking—that is what cooking is all about! The recipes in this book use approachable ingredients with an emphasis on Mediterranean flavors, inspired from different parts of the Mediterranean, including Spain, Turkey, Italy and Morocco. Having a library of spices on hand instantly transforms a rustic slow-cooked meal into a bright symphony of flavors. Bold spices of smoked paprika, za’atar, cumin and turmeric, just to name a few, give warmth and complexity to the recipes. Once you build your “Mediterranean pantry” of spices and flavorings, the possibilities are endless!8 One-Pot medi terranean 9 One of the reasons one-pot cooking is so well loved—besides the easier cleanup—is because it’s all about building flavors, resulting in a delicious and solid result. One of my absolute favorite dishes to make on the weekends is braised short ribs, quite possibly the epitome of a delicious one-pot meat. Robust cuts of short ribs (page 41) are generously seasoned with an aromatic and earthy spice mixture and seared in a hot Dutch oven until a deep caramelization forms. This is my favorite step in one-pot cooking. The initial sear introduces the depth and flavor for the rest of the dish. Then as the short ribs slowly braise, they become incredibly tender and fall apart, and there is nothing more comforting. As you are cooking your one-pot recipes, whip up a fresh and crisp salad to complement your meal. I suggest a creamy and crunchy Cucumber Yogurt Salad with Mint and Pistachios (page 143) that would go perfectly alongside Moroccan Meatballs with Saffron Couscous (page 54) or the Lemony Shrimp with Orzo and Asparagus (page 77) served alongside the Citrus Fennel Salad with Orange Blossom Vinaigrette (page 147) for a true explosion of bright flavors. At the end of the day, my wish for you is to be excited and inspired and to fill your pantry with all of these bold Mediterranean flavors. The premise when cooking Mediterranean, either in one pot or not, is to keep it fresh, vibrant and, most of all, delicious! A Note on Dutch Ovens One of the first cooking investments I ever made was a 6.75-quart (6-L) oval Le Creuset Dutch oven—a stunning piece of cookery that is used time and time again in recipes, and happily displays on my kitchen shelf. The allure of low-and-slow Dutch oven cooking is that it gives heartier cuts of protein a good amount of time to break down connective tissue and for flavorful sauces to reduce. The tight-fitting lid locks in moisture, keeping proteins juicy and flavorful, and as everything simmers, the meat becomes incredibly tender. This can take time, but the result will be worth the wait. Dutch ovens can easily be transferred from the stovetop to a hot oven, displayed as the centerpiece on the dinner table and used in a multitude of cooking techniques, such as braising, searing and frying. Any size or shape of Dutch oven will work for these recipes, but depending on what you are making, the shape can make a slight difference. Wide Dutch ovens called braisers have shorter sides and a wider bottom, which gives ample room for the protein to caramelize. The shallow sides allow moisture to evaporate easily. On the other hand, Dutch ovens with high sides are perfect for hearty stews and soups, such as one-pot Moussaka Stew with Potatoes and Zucchini (page 61) or Root Vegetable Tagine with Harissa and Preserved Lemon (page 91). The high sides hold a good amount of stock and are perfect for making large batches of brothy soups and sauces. 8 One-Pot medi terranean 9 One of the reasons one-pot cooking is so well loved—besides the easier cleanup—is because it’s all about building flavors, resulting in a delicious and solid result. One of my absolute favorite dishes to make on the weekends is braised short ribs, quite possibly the epitome of a delicious one-pot meat. Robust cuts of short ribs (page 41) are generously seasoned with an aromatic and earthy spice mixture and seared in a hot Dutch oven until a deep caramelization forms. This is my favorite step in one-pot cooking. The initial sear introduces the depth and flavor for the rest of the dish. Then as the short ribs slowly braise, they become incredibly tender and fall apart, and there is nothing more comforting. As you are cooking your one-pot recipes, whip up a fresh and crisp salad to complement your meal. I suggest a creamy and crunchy Cucumber Yogurt Salad with Mint and Pistachios (page 143) that would go perfectly alongside Moroccan Meatballs with Saffron Couscous (page 54) or the Lemony Shrimp with Orzo and Asparagus (page 77) served alongside the Citrus Fennel Salad with Orange Blossom Vinaigrette (page 147) for a true explosion of bright flavors. At the end of the day, my wish for you is to be excited and inspired and to fill your pantry with all of these bold Mediterranean flavors. The premise when cooking Mediterranean, either in one pot or not, is to keep it fresh, vibrant and, most of all, delicious! A Note on Dutch Ovens One of the first cooking investments I ever made was a 6.75-quart (6-L) oval Le Creuset Dutch oven—a stunning piece of cookery that is used time and time again in recipes, and happily displays on my kitchen shelf. The allure of low-and-slow Dutch oven cooking is that it gives heartier cuts of protein a good amount of time to break down connective tissue and for flavorful sauces to reduce. The tight-fitting lid locks in moisture, keeping proteins juicy and flavorful, and as everything simmers, the meat becomes incredibly tender. This can take time, but the result will be worth the wait. Dutch ovens can easily be transferred from the stovetop to a hot oven, displayed as the centerpiece on the dinner table and used in a multitude of cooking techniques, such as braising, searing and frying. Any size or shape of Dutch oven will work for these recipes, but depending on what you are making, the shape can make a slight difference. Wide Dutch ovens called braisers have shorter sides and a wider bottom, which gives ample room for the protein to caramelize. The shallow sides allow moisture to evaporate easily. On the other hand, Dutch ovens with high sides are perfect for hearty stews and soups, such as one-pot Moussaka Stew with Potatoes and Zucchini (page 61) or Root Vegetable Tagine with Harissa and Preserved Lemon (page 91). The high sides hold a good amount of stock and are perfect for making large batches of brothy soups and sauces. 11 Chapter 1 Aromatic Chicken Recipes If you are learning to dive into the world of one-pot cooking, a well-made one- pot chicken dish is the perfect place to start. Chicken is a canvas that welcomes bold spices and layers of flavors. The trick to any well-made one-pot chicken recipe is the timing. Is there skin on the chicken? Take the time to render that glorious fat, giving the whole dish a great savory flavor, which will then be used to toast the couscous in the Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini (page 26) to a beautiful golden and nutty hue. Once that layer of flavor is built, herbs and spices continue to add complexity, resulting in a burst of flavors coming from a single pot. On any given weeknight, you will often find me cooking the Greek Chicken with Rice and Olives (page 13), which utilizes my freezer stash of chicken parts and pantry staples that I always have on hand, including olives and basmati rice. Another way to add incredible flavor is to marinate the chicken. Yogurt and lemon are both fantastic tenderizers, and, when mixed with earthy turmeric and a good squeeze of fresh lemon, there is not much more that needs to be done except to throw it on a sheet pan for the Lemony Sheet Pan Shish Tawook (page 37). Serve with a fresh and bright chopped salad and warmed pita, and your weeknight dinner is ready. These chicken recipes are full of fresh, aromatic flavors that come from favorite Mediterranean spices. Saffron, turmeric, cardamom and cumin are all seasonings that transform classic chicken into something bold and lively. 11 Chapter 1 Aromatic Chicken Recipes If you are learning to dive into the world of one-pot cooking, a well-made one- pot chicken dish is the perfect place to start. Chicken is a canvas that welcomes bold spices and layers of flavors. The trick to any well-made one-pot chicken recipe is the timing. Is there skin on the chicken? Take the time to render that glorious fat, giving the whole dish a great savory flavor, which will then be used to toast the couscous in the Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini (page 26) to a beautiful golden and nutty hue. Once that layer of flavor is built, herbs and spices continue to add complexity, resulting in a burst of flavors coming from a single pot. On any given weeknight, you will often find me cooking the Greek Chicken with Rice and Olives (page 13), which utilizes my freezer stash of chicken parts and pantry staples that I always have on hand, including olives and basmati rice. Another way to add incredible flavor is to marinate the chicken. Yogurt and lemon are both fantastic tenderizers, and, when mixed with earthy turmeric and a good squeeze of fresh lemon, there is not much more that needs to be done except to throw it on a sheet pan for the Lemony Sheet Pan Shish Tawook (page 37). Serve with a fresh and bright chopped salad and warmed pita, and your weeknight dinner is ready. These chicken recipes are full of fresh, aromatic flavors that come from favorite Mediterranean spices. Saffron, turmeric, cardamom and cumin are all seasonings that transform classic chicken into something bold and lively.Next >