Turkey and Zucchini Breakfast Fritters with Lemon Yogurt
Golden fritters of ground turkey, grated zucchini, feta, dill, and mint, bound with egg and almond flour and served with a cool lemon yogurt.
Recipe collection
Mediterranean Recipes
Every recipe here comes from a Mediterranean kitchen and is cooked with olive oil as its main fat.
Breakfast
Lunch
Chicken and Herb Summer Bowl
Lemon-garlic chicken thighs seared golden over crisp green beans, radishes, butter lettuce, and avocado, buried in a salad of five summer herbs.
Samke Harra (Lebanese Spicy Fish with Tahini)
White fish baked under a lemony tahini sauce and a spicy topping of cilantro, garlic, walnuts, and chili, the way it is made in northern Lebanon.
Tuna, Avocado, and Cucumber Bowls
Tuna tossed with lemon, capers, and olive oil, piled over salted cucumber, avocado, radishes, and arugula for a cool August lunch in 15 minutes.
Dinner
Bison Meatballs with Broccolini
Tender bison meatballs bound with egg and almond flour, roasted until browned, and served with garlicky, lemony broccolini and parmesan.
Harissa Salmon with Cauliflower
Salmon fillets spread with a homemade harissa and roasted on one pan with cauliflower until the fish flakes and the florets turn golden.
Lemon Herb Baked Cod with Roasted Vegetables
Cod fillets baked under lemon, garlic, and herb oil on one sheet pan of caramelized fennel, peppers, red onion, and blistered cherry tomatoes.
Sides
Caramelized Carrots with Dukkah
Carrots roasted until their edges caramelize, laid over lemony whole-milk yogurt and covered in a crunchy, warm-spiced hazelnut dukkah.
Garlicky Sautéed Broccoli Rabe
Broccoli rabe blanched, then sautéed in garlic-infused olive oil with chile flakes, finished with golden garlic chips, sherry vinegar, and pecorino.
Grilled Zucchini with Lemon and Mint
Thick planks of summer zucchini charred on a hot grill, then dressed while warm with lemon, garlic oil, torn mint, and toasted pistachios.
Pan-Seared Fennel with Parmesan
Fennel wedges seared golden in olive oil, steamed until tender in the same pan, then broiled under a crisp cap of parmesan and finished with lemon.
Parmesan Roasted Asparagus
Asparagus roasted hot on a preheated pan, then crowned with garlicky parmesan that melts and crisps, finished with lemon juice and zest.
Roasted Cauliflower Steaks with Salsa Verde
Thick cauliflower slabs roasted deep golden and tender, spooned over with a bright salsa verde of parsley, mint, capers, anchovy, and lemon.
Sautéed Swiss Chard with Garlic and Lemon
Rainbow chard cooked stems first, then leaves, in olive oil with golden slivered garlic and chili, finished with lemon zest and juice off the heat.
Wilted Radicchio with Anchovy and Walnuts
Radicchio wedges wilted in garlicky olive oil with melted anchovy, finished with a little balsamic and toasted walnuts.
Snacks
Baked Ricotta with Herbs and Roasted Tomatoes
Whole-milk ricotta baked with egg, parmesan, lemon zest, and herbs until puffed and golden, topped with blistered cherry tomatoes.
Cottage Cheese Stuffed Peppers
Red bell pepper boats roasted until sweet, filled with whipped cottage cheese, parmesan, garlic, and scallion, and baked until puffed and golden.
Herb-Dressed Sardines
Tinned sardines dressed with parsley, shallot, lemon, and olive oil and spooned over cucumber rounds and endive leaves.
Herbed Labneh with Olive Oil
Whole-milk Greek yogurt strained overnight into thick, tangy labneh, swirled with olive oil, herbs, and za'atar, and served with crisp vegetables.
Desserts
Crockpot Meals
Chicken Cacciatore
Browned bone-in chicken thighs slow-cooked with tomatoes, sweet peppers, mushrooms, garlic, and rosemary, finished with olives and capers.
Chicken Thighs with Preserved Lemon and Fennel
Bone-in chicken thighs slow-cooked with fennel, onion, preserved lemon, green olives, and warm spices until falling-apart tender.
Eggplant Caponata with Pine Nuts
A slow-cooked Sicilian stew of eggplant, celery, tomatoes, olives, and capers in a tangy vinegar sauce, finished with toasted pine nuts and basil.
Monkfish with Saffron and Tomatoes
A saffron-scented tomato and fennel sauce slow-cooked until deep and fragrant, with firm monkfish poached in it for the final half hour.
Instant Pot Meals
Galician-Style Octopus
Octopus pressure-cooked until tender, sliced, and dressed the Galician way with good olive oil, paprika, and flaky sea salt.
Squid in Its Own Ink
Tender squid stewed in a glossy black sauce of squid ink, tomato, onion, garlic, and paprika, the Basque classic calamares en su tinta.
Soups
Avgolemono (Greek Egg-Lemon Soup)
Shredded chicken in a silky, tangy broth thickened with whisked eggs and lemon, finished with dill.
Spanish Romesco Fish Soup
Chunks of white fish poached in a brick-red broth thickened with romesco, a blend of roasted red peppers, toasted almonds, garlic, and sherry vinegar.
Salads
Escarole with Warm Garlic and Olive Oil
Crisp escarole dressed with warm olive oil infused with sliced garlic and chili, brightened with red wine vinegar and lemon.
Fennel and Citrus Salad with Pistachios
Shaved fennel and rounds of orange and grapefruit dressed in olive oil and lemon, scattered with toasted pistachios and fennel fronds.
Peach, Burrata, and Basil Salad
Ripe August peaches and creamy burrata over peppery arugula, with torn basil, toasted pistachios, sherry vinegar, and good olive oil.
Radicchio Salad with Creamy Mustard Dressing
Torn radicchio and romaine tossed in a creamy, tangy Dijon and yogurt dressing with chives and toasted walnuts.
Shaved Celery and Parmesan Salad with Pomegranate
Crisp celery sliced paper thin with its pale leaves and parsley, dressed in lemon and olive oil, and topped with parmesan, pomegranate, and pine nuts.
Shaved Mushroom Salad with Sherry Vinegar
Raw cremini mushrooms sliced paper-thin and dressed in sherry vinegar, olive oil, and shallot, finished with parsley and shaved parmesan.
Shredded Brussels Sprouts Salad with Lemon and Pecorino
Raw Brussels sprouts shaved thin and tossed in lemon and olive oil with toasted almonds and shards of pecorino romano.
Tomato, Cucumber, and Feta Salad
Ripe July tomatoes and crisp cucumber with red onion, Kalamata olives, oregano, and good olive oil under a thick slab of feta.
Tomato, Mozzarella, and Basil Salad
Ripe tomatoes salted until they run with juice, layered with torn fresh mozzarella and basil, and dressed with good olive oil and flaky salt.
Start with the free guide
The RESET360 starter guide walks you through the plate, the daily rhythm, and your first week, sent straight to your inbox.