Mediterranean Every Day

Introduction 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