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Book Description
 
Cook your way through 75+ Mediterranean recipes that make the most of what’s in
season—including 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.  Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed,
flexible attitude. It’s simple enough for a mid-week meal, but never out of place for a weekend
gathering with friends. 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.
 
 
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