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2024
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contents 52 FL AVOR
B URSTS
Dip and dollop
these recipes to
3 TH E S EA
add bold flavor to
meals and snacks.
BE TW EEN
Stock your pantry 54 H EAT
with must-have YOUR VEG
Mediterranean Roasty, toasty
ingredients. elements make
6 EGGS eating your
veggies easy.
AL L DAY
Enjoy egg-centric 60
dishes morning, GRAIN REI GN
noon, and night. Hearty grains
14 are at the center
of these recipes.
STI CK IT
Fire up the grill 66
for these kebabs. SI MM ERIN G
20 PASTA
SO UPS
These recipes
PR ON TO!
are brimming
Prep pasta dishes
with flavor
in 30 minutes
and comfort.
or less.

26 72
FO CACCI A
CAST A N ET
FO R YOU
Serve up
Chewy focaccia is
restaurant-worthy a blank canvas for
seafood meals
your fave toppers.
M E D I T E R R A N E A N F L AVO R S ™
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34 W ELL
74
WORTH
B LE NDE D
T H E WAIT
Take your pick
Roast or simmer
of refreshing
meaty mains.
gazpachos.

38 PLAN T
80 PART Y
O N TH E MED
POW ER
Set the table with
Dig into veggie-
these delicious
heavy recipes.
recipes for a
46 breezy, coastal-
RATATOUI LLE inspired party.
RI F FS
88
Create new takes SW EE T SP OT
on a classic dish.
Dish up regional
desserts.

96 REC IP E
ON THE IN DE X
COVER
  
Brie Goldman
 
Charlie
Worthington
 Mediterranean Flavors 2024
™

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 the
Dozens of
countries
and cultures
span the
Mediterranean
Sea—each of
their cuisines
linked by
ģƆůīɥćǡƆƭƵɥ
and simple
ingredients.
BY MARY FAWZY
The Mediterranean Sea is
historically the most significant
connector among the continents
of Africa, Europe, and Asia.
Exchanges of spices, produce, and
recipes among the various port
cities have substantially shaped
this region’s diverse cuisine.
The Mediterranean borders
more than 20 countries. To the
west, it spans the elongated
coastline from Spain to Morocco;
in the middle, it reaches the
shores of France, Italy, Greece,
and Croatia, and down to Algeria,
Libya, and Egypt; while on the
east, it stretches across to Turkey,
Syria, Lebanon, and Israel.
mediterranean
between
flavors
3
A sunny climate, bountiful
lands of diverse produce,
and plentiful fresh seafood
have cultivated a regional
cuisine known for its health
benefits and sustainable way
of eating. A heavy focus on
seasonal vegetables and
fruits, olive oil, clarified butter,
and grains—as well as more
moderate consumption of red
meat—are the hallmarks of
Mediterranean cuisine.
In many of these coastal
countries, street markets offer
fresh produce grown by local
farmers, as well as fresh bread
from small artisanal bakers.
Here, “farm to table” isn’t
a buzzy trend but a timeless
way of life.
While there are many
ties that bind the region’s
cuisines, each area has a
unique spin to set it apart.
The same ingredients
can be used differently
from country to country
and even from one home
to another. This diversity
of wholesome, delectable
dishes comes together
as Mediterranean cuisine.
For Mediterranean
ćǡƆƭɥĤƆźƵŗīIJƭɥćīīŗźŋɥ
these to your pantry
and fridge.
ůŗǡIJɥŗů
This healthy oil is one of the
backbones of Mediterranean cooking
and has been used for thousands of
years. Use it as the fat in your cooking
or as a finishing oil for pasta dishes,
dips, and salads. See “Olive Oil Buying
Guide,” opposite, for more on olive oil.
GŒIJIJɥʉůćƭŗ IJīɥ
Butter)
Also known as samna/samneh, ghee
has been used in cooking and baking
for centuries. This concentrated butter
has a more intense, slightly nutty
flavor and adds a deep richness to
cookies, pastries, meat stews, and rice.
Canned Tomatoes
This staple is often the base of pasta
sauces, stews, and casseroles like
ratatouille and moussaka, and even
breakfast dishes like shakshuka.
Ras el Hanout
This vibrant Moroccan spice mix
means “head of the shop” or “top
shelf” in Arabic. With a combination
of cinnamon, cumin, ginger,
turmeric, cardamom, and more, it
adds complexity to stews, roasts,
and meatballs.
Za’atar
Sprinkle this dry herb, spice, and
sesame seed mix onto cheese,
flatbreads, salads, and dips, or simply
enjoy it with some bread and olive oil.
Garlic
Pungent fresh garlic is ubiquitous
in Mediterranean cuisine. Use it in
marinades for meat and fish, roast
it whole and add to dips, or sauté
it to create a flavorful base for stews
and sauces.
Pomegranate
Molasses
This tangy syrup is popular in Middle
Eastern dishes like muhammara—a red
pepper and walnut dip—or to dress
salads like fattoush. Its sour flavor cuts
through rich dishes. Use it to make
a vinaigrette, as a meat or vegetable
glaze, or even in iced teas.
stock
up

Harissa ůŗ
ǡ
This spicy red chile paste originates O IJ
in Tunisia but is used all over North il
Africa. With background flavors
of garlic, cumin, lemon, olive oil, and
other warm spices, this paste is tangy
and mildly spicy and goes well with
grilled meats and vegetables and
in soups or dips. In American grocery
stores, you can find it with various
levels of heat, from mild to hot,
Pomegranate
and as a paste or sauce.
Molasses
Cheese
While enjoyed in moderation, cheeses
are a mainstay ingredient. Sprinkle
salads or stuff pastry with strong and
salty cheeses such as goat cheese
(chèvre), feta, or Bulgarian sirene.
Or enjoy mellow and creamy cheeses
like burrata or labneh alongside
bread and fresh vegetables.
Ghee
ůŗǡIJƵ
Briny and unctuous, olives are a
pantry staple. Popular varieties
include Niçoise, Beldi, kalamata,
and Castelvetrano. Most commonly
eaten in salads, tagines, and pasta
dishes, they can also be enjoyed
as an aperitivo snack.
Tahini
A paste made from ground sesame
seeds, tahini is used in many sauces,
dressings, and dips, such as hummus
and baba ganoush. Whisk it with i
hin
lemon juice, vinegar, and salt to
transform it into a creamy, nutty sauce Ta
to serve with grilled meat, fish, or
wraps. In North Africa it’s common
to serve bread spread with tahini and
honey or molasses to little kids.
Ground Sumac
A tart berry—from the same family
as cashew nuts—is dried and ground
into this crimson-color spice. With
a lemony flavor, it works well with
chicken and is often sprinkled
on salads.
Citrus
Zest and juice of lemons, limes,
oranges, pomelos, and more bring
brightness to salads, cakes, preserves, Ground
marinades, vegetables, soups, fish,
and meat. Sumac
 ned
n s
Ca toe
a
o m
T

Ras el

Hanout

Citrus

Ch
ee
se

Ga
rl
ic
Za’atar

olive oil
buying
ůŗǡIJƵ

guide
Check the label before you
purchase olive oil. Here’s how
to spot a high-quality bottle.
1 . COUNTRY OF ORIGIN
The U.S. Food and Drug
Administration mandates that
olive oil labels tell where the
olives were grown and where the
oil was produced and bottled.
Some countries, such as Italy,
2 . DATES
Although not required, many
bottles of oil list harvest dates
or “best-by” dates to ensure the
highest quality. For best flavor,
the date of harvest or bottling
should be within two years of the
“best-by” date.
3. SEALS OF
mediterranean

bottle oils imported from other CERTIFICATION

countries. Certain seals provide a degree
of agricultural and processing
integrity to the products they
adorn. For example, Protected
Geographical Indication (PGI)
flavors

means a product was produced

in the geographic area used in
the name.

H
a
r
is
s

5
a
eggs all day

Croque Madame
p. 13
 Eg
gs
m fl
or ex
ni fo
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gh , n th
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to t ! o on wi
Br n,
br in , an
a ea g
zu kf th d
cc as em
lu hi t
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sh h fr th
ak wi it
sh th ta
wi uk bu ta
th a, bb ,
ha or ly
ch r is di
ic sa nn
kp -s er
ea pi
st ce
ew d
.
mediterranean
flavors

7
PREP SCHOOL
You can find squash Zucchini and
blossoms at farmers Squash Blossom
markets and even some
grocery stores or
Frittata
pluck them from your HANDS-ON 20 MINTOTAL 1 HR
SERVES 4SUBMITTED BY ANNAG
own backyard zucchini
plants. The delicate  2 REVIEWS
petals are paper-thin Squash blossoms (also
and do not last long called zucchini blossoms)
once harvested. Shake are the orange flowers of the
to dislodge any bugs
zucchini plant. The delicate
and use immediately
blossoms, which have a
or store them in the
fridge, with stem mild, fresh-tasting flavor,
ends in water, for can be used in a variety
1 to 2 days. Just before of ways, including baked,
using, soak blossoms in fried, and raw.
water or gently rinse.
2 Tbsp. extra-virgin
Carefully blot dry with
olive oil
a paper towel. Gently
3 medium zucchini
open the petals and
(1½ lb.), cut lengthwise
remove the pistils and
into long, thin strips
stamens with tweezers
7½ cups zucchini blossoms
or scissors. Discard.
(4 oz.), stems, stamens,
Then trim the stem
and pistils removed (see
away from the flower.
“Prep School,” left)
1 small white onion, finely
chopped (½ cup)
1 bunch fresh parsley,
stems and leaves divided
and chopped separately
6 eggs
1 oz. Parmesan cheese,
grated (¼ cup)
4 leaves fresh mint,
chopped (1½ tsp.)
¾ tsp. salt
¼ tsp. black pepper
1. Preheat oven to 425°F.
Heat 1 Tbsp. oil in a large
oven-safe skillet over medium
heat. Working in 2 batches,
add zucchini strips to skillet
and cook, stirring occasionally,
until softened, about 5 minutes.
Transfer zucchini strips to
a plate.
2 . Heat remaining 1 Tbsp. oil in
same skillet over medium heat.
Stir zucchini blossoms, onion,
and chopped parsley stems
(about ¼ cup stems) into skillet.
Reduce heat to medium-low
and cook, covered, until onion is
translucent, about 10 minutes.
Cook, uncovered, until moisture
evaporates, 2 to 3 minutes more.
3. Meanwhile, whisk together
parsley leaves (about ⅔ cup),
eggs, Parmesan, mint, salt,
and pepper in a bowl. Fold in
zucchini strips.
4 . Pour egg mixture over
zucchini blossoms in skillet
and spread evenly across
skillet. Cook 2 minutes. Cook,
covered, until top begins to set,
5 minutes more. Prick surface
with a fork.
5. Transfer frittata to oven. Bake,
uncovered, until a knife inserted
into center comes out clean, 5 to
8 minutes. Remove from oven
and let stand 5 to 10 minutes.
To serve, slice into 8 pieces.
HEALTHY GLUTEN-FREE
PER 2 PIECES: 236 CAL; 16G FAT
(4G SAT); 14G PRO; 10G CARB (3G FIBER,
6G SUGARS); 657MG SODIUM
 eggs all day
Shakshuka
HANDS-ON 20 MINTOTAL 20 MINSERVES 4SUBMITTED BY BEN

 391 REVIEWS 1. Heat oil in a large, deep skillet over

Shakshuka (shahk-SHOO-kah)
is a satisfying dish of eggs cooked
in a richly seasoned tomato sauce
that has roots in Tunisia and
Israel, as well as other parts of
Africa and the Middle East.
3 Tbsp. olive oil
1⅓ cups chopped onion
1 cup thinly sliced bell pepper
(any color)
2 cloves garlic, minced
2 (14.5-oz.) cans no-salt-added
diced tomatoes, undrained, or
3½ cups chopped fresh tomatoes
1 to 2 jalapeño peppers, seeded
and finely chopped (see
“Hot Tip,” right)
1½ tsp. cumin
1½ tsp. paprika
1¼ tsp. salt
4 eggs
medium heat. Stir in onion, bell pepper,
and garlic. Cook, stirring occasionally,
until vegetables are softened and
onion is translucent, about 5 minutes.
Stir in tomatoes, jalapeño, cumin,
paprika, and salt. Simmer, uncovered,
until mixture is saucy, about 10 minutes.
(Chill tomato mixture, covered, up to
24 hours. Reheat in a large skillet, then
continue to Step 2.)
2 . Make 4 indentations into sauce
mixture using a measuring cup or spoon.
Crack 1 egg into each indentation.
Cook, covered, until eggs are firm, HOT TIP
about 5 minutes for runny yolks, Chile peppers
7 minutes for soft-set, or 9 minutes contain oils that
for hard. can burn your
skin and eyes.
QUICK VEGETARIAN GLUTEN-FREE Wear plastic or
PER 1 EGG AND 1 CUP TOMATO MIXTURE: 239 CAL; rubber gloves
15G FAT (3G SAT); 9G PRO; 18G CARB (5G FIBER,
10G SUGARS); 884MG SODIUM when working
with them. If
your bare hands
do touch the
chiles, wash
your hands well
with soap and
water.

“A delicious
one-pot breakfast.
I like lots of
veggies, so I added
more peppers,
cauliflower
bits, and some
zucchini.”
– LOLABELLE65

“I loved it and
served with a thick
bread so we could
sop up the sauce.”
– SHAWNIE LEE
HUGHES
mediterranean
flavors

9
 eggs all day
Cilbir (Turkish Eggs)
HANDS-ON 25 MINTOTAL 30 MIN
SERVES 4SUBMITTED BY CHEF JOHN
 48 REVIEWS
For Yogurt Spread
1 cup plain Greek-style yogurt
2 to 3 Tbsp. finely chopped
fresh dill
1 clove garlic, grated
½ tsp. black pepper
¼ tsp. salt
Pinch of cayenne pepper
For Aleppo Butter
¼ cup butter
1 Tbsp. ground Aleppo pepper
½ tsp. smoked paprika
¼ tsp. cumin
For Jalapeño-Parsley Oil
1 Tbsp. diced jalapeño pepper,
seeded if desired (see “Hot
Tip,” page 9)
1 Tbsp. chopped fresh parsley
mediterranean
2 Tbsp. olive oil
Pinch of salt
For Poached Eggs
1 Tbsp. white vinegar
4 eggs
Grilled pita, for serving
flavors
10
Make Yogurt Spread
1. Stir together yogurt, dill, garlic, black
pepper, salt, and cayenne in a bowl.
Let stand to come to room temperature.
Make Aleppo Butter
2 . Melt butter in a small saucepan over
medium heat. Stir in Aleppo pepper,
paprika, and cumin. Remove from heat;
let spices infuse, about 5 minutes.
Infuse Oil
3. Grind together jalapeño and parsley
with a mortar and pestle until a coarse
paste forms (see “Editor’s Tip,” right).
Stir in oil and salt until combined.
Poach Eggs
4 . Fill a large saucepan with 4 to
6 inches of water and bring to a boil.
Reduce heat to medium-low; add
vinegar and keep water at a gentle
simmer. Crack an egg into a small bowl.
Using a spoon, swirl the water, then
holding the lip of the bowl just above
surface of water, gently slip egg into
water. Repeat with remaining eggs.
Cook until whites are firm and yolks
have thickened but are not hard,
2½ to 3 minutes. Remove with
a slotted spoon to a plate.
5. Serve eggs over yogurt spread;
drizzle with Aleppo butter and
jalapeño-parsley oil. Serve with pita.
(Chill yogurt spread, Aleppo butter, and
jalapeño-parsley oil in separate airtight
containers up to 5 days. To serve, allow
yogurt spread and jalapeño-parsley
oil to come to room temperature and
warm the butter in a small saucepan
until melted.)
QUICK VEGETARIAN
PER 1 EGG, ¼ CUP YOGURT SPREAD, 1 TBSP.
ALEPPO BUTTER, AND 1 TBSP. JALAPEÑO-PARSLEY
OIL: 321 CAL; 29G FAT (14G SAT); 10G PRO; 3G CARB
(0G FIBER, 2G SUGARS); 362MG SODIUM
EDITOR’S TIP
If you do not have a mortar
and pestle, for the jalapeño-
parsley oil, mince the jalapeño
and parsley with the pinch
of salt. Using the flat side
of the knife, carefully mash
and smear the jalapeño and
parsley against the cutting
board to create a coarse
paste. Whisk together paste
and the 2 Tbsp. olive oil in a
small bowl.
Salmon and Swiss Chard Quiche
HANDS-ON 15 MINTOTAL 1 HR, 5 MINSERVES 6SUBMITTED BY LKB
 4 REVIEWS
1 Tbsp. olive oil
½ bunch Swiss chard,
chopped (2 cups)
1½ cups sliced button
mushrooms
⅓ cup chopped onion
2 oz. smoked salmon
3 eggs
1½ cups low-fat milk
¼ tsp. nutmeg
¼ tsp. salt
⅛ tsp. black pepper
Chopped fresh chives,
for garnish
1. Preheat oven to 350°F. Coat a
9-inch pie plate with cooking spray.
2 . Heat oil in a large skillet over
medium heat. Add Swiss chard,
mushrooms, and onion. Cook, stirring
occasionally, until vegetables are
tender and most of the liquid has
evaporated, about 10 minutes.
3. Spread chard mixture into an
even layer on bottom of prepared
pie plate. Flake salmon and arrange
evenly over chard mixture. Whisk
together eggs, milk, nutmeg,
salt, and pepper in a bowl. Pour
over salmon.
4 . Bake until a knife inserted
into center comes out clean,
28 to 30 minutes. Remove from
oven and let stand 10 minutes.
To serve, slice into 6 pieces.
Garnish with chives.
HEALTHY GLUTEN-FREE
PER 1 PIECE: 117 CAL; 7G FAT
(2G SAT); 8G PRO; 5G CARB (1G FIBER,
4G SUGARS); 320MG SODIUM
“I left out the mushrooms,
doubled the salmon,
and added an extra egg.
It was fantastic and
made great leftovers too.”
– THERESA
FULTON-TANKSLEY
 eggs all day

Breakfast Paella 2 . Add broth, beans, sofrito, olives,

and bay leaves. Bring to a boil.
HANDS-ON 15 MINTOTAL 40 MINSERVES 4SUBMITTED BY DINEHAUS Reduce heat and simmer, covered,
 2 REVIEWS shaking pan occasionally (do not
1 (15-oz.) can red kidney stir) until rice is almost done but still
Spanish chorizo is cured, beans, drained and rinsed toothsome, 12 to 15 minutes. Remove
smoked pork seasoned with ½ cup jarred tomato sofrito and discard bay leaves.
paprika. Find it in the ¼ cup Manzanilla and/or 3. Gently fold in peas, being careful
cured meat section of larger Castelvetrano olives, not to disturb the bottom of the
supermarkets. It is different chopped skillet. Make 4 indentations in rice
from Mexican chorizo, which is 2 bay leaves using a measuring cup or spoon.
seasoned ground raw pork. 1 cup frozen peas Crack 1 egg into each indentation.
4 eggs Simmer, covered, until whites are
1 Tbsp. olive oil Fresh parsley, for garnish set and yolks are thickened, 7 to
½ cup chopped onion
1. Heat oil in a paella pan or large 10 minutes. (If eggs are not set
mediterranean

½ cup chopped red bell pepper

cast-iron skillet over medium heat. at the end of cooking, transfer skillet
½ cup chopped Spanish chorizo
Add onion, bell pepper, and chorizo. under the broiler 4 to 5 inches from
2 cloves garlic, minced
Cook, stirring frequently, until the heat until whites are set and
1 cup medium-grain white rice
vegetables soften, about 5 minutes. yolks are thickened, 1 to 2 minutes.)
½ tsp. salt
Add garlic; cook, stirring frequently, Garnish with parsley.
½ tsp. smoked paprika
until fragrant, about 30 seconds. Add
flavors

Pinch of saffron threads HIDDEN GEM

rice, salt, paprika, and saffron. Cook,
2 cups low-sodium
stirring frequently, until rice is lightly
chicken broth
toasted, about 1 minute.
PER SERVING: 551 CAL; 21G FAT (4G SAT);
25G PRO; 68G CARB (9G FIBER, 5G SUGARS);
1,253MG SODIUM

12
Harissa Croque photo on
p. 6
Chickpea Stew Madame
HANDS-ON 20 MINTOTAL 20 MIN HANDS-ON 15 MINTOTAL 25 MIN
SERVES 4SUBMITTED BY DINEHAUS SERVES 2SUBMITTED BY C R HENNING

 2 REVIEWS  2 REVIEWS

A bowlful of chickpeas and basmati rice simmered If you serve these without the
in a North African-spiced broth is comfort basted eggs, this dish becomes
food done right. A sunny-side up egg seasoned a croque monsieur.
with za’atar brings this dish together.
2 Tbsp. butter
1 Tbsp. vegetable oil 1 Tbsp. flour
1 medium onion, chopped (1 cup) 1 cup milk
2 cloves garlic, minced ¼ cup plus 2 Tbsp. shredded
4 tsp. ras el hanout Gruyère cheese (1½ oz.)

1 Tbsp. harissa paste
½ tsp. salt
1 (15-oz.) can fire-roasted diced tomatoes, undrained
1 (15-oz.) can chickpeas, drained and rinsed
½ cup low-sodium vegetable broth
¼ cup chopped fresh cilantro
3 cups hot cooked basmati rice
4 eggs, cooked sunny-side up
Za’atar, to taste
1. Heat oil in a medium saucepan over medium heat.
Add onion and cook, stirring occasionally, until softened,
about 2 minutes. Stir in garlic and cook until fragrant, about
“This sandwich is life-changing! I broiled one side of each bread slice before assembling and I added extra mustard.
¼ tsp. plus a pinch of salt
¼ tsp. plus a pinch of black pepper
⅛ tsp. nutmeg
4 (¾-inch) slices crusty artisan
bread, lightly toasted
3 oz. thinly sliced Black Forest ham
2 tsp. Dijon mustard
2 eggs
1 Tbsp. water
1 tsp. chopped fresh dill, for garnish
1. Set oven rack about 6 inches from
heat source and preheat broiler. Melt

30 seconds. Stir in ras el hanout, harissa, and salt. Cook
about 30 seconds more. Add tomatoes, chickpeas, and broth.
Bring to a boil; reduce heat and simmer, covered, until flavors
meld and ingredients are heated through, about 10 minutes.
Stir in cilantro.
2 . Serve stew over rice. Top with an egg and sprinkle
with za’atar.
QUICK VEGETARIAN GLUTEN-FREE
PER 1 CUP STEW, 1 EGG, AND ¾ CUP RICE: 405 CAL; 12G FAT (3G SAT);
15G PRO; 55G CARB (7G FIBER, 4G SUGARS); 911MG SODIUM
Lots of steps? Yes. Worth it? 100 percent. Skip dinner out and make these.” – CHEF MO
1 Tbsp. butter in a small saucepan over
medium-low heat. Whisk in flour; cook,
stirring constantly, until combined and
starting to turn golden, about 2 minutes.
Whisk in milk. Bring to a boil, stirring
constantly; reduce heat to medium-low and
simmer until thickened and bubbly, about
2 minutes. Add ¼ cup Gruyère, ¼ tsp.
each salt and pepper, and the nutmeg;
cook, stirring, until cheese is melted, about
1 minute. Remove from heat.
2 . Spread 1 Tbsp. cheese sauce on top
of 2 bread slices and layer each with
sliced ham. Spread mustard on top
of remaining 2 bread slices and sprinkle
with remaining 2 Tbsp. Gruyère. Transfer
all 4 pieces to a foil-lined baking sheet.
3. Broil until cheese is almost melted,
1 to 2 minutes. Top ham-topped bread
slices with cheese-topped slices to make
2 sandwiches. Pour remaining cheese
sauce on top of each sandwich. Broil until
sauce starts to brown, about 2 minutes.
4 . Meanwhile, heat remaining 1 Tbsp.
butter in a large nonstick skillet over
medium-high heat. Crack eggs into pan;
season with remaining pinch each salt and
pepper. When whites begin to set, add
water and cook, covered, until whites are
completely set but yolks are still runny,
about 2 minutes. Top each sandwich with
an egg and sprinkle with dill.
HIDDEN GEM QUICK
PER 1 SANDWICH: 600 CAL; 39G FAT (18G SAT);
29G PRO; 33G CARB (0G FIBER, 6G SUGARS);
1,382MG SODIUM
stick it

Lemon-and-Garlic
Marinated Chicken
Kebabs
p. 19
Fire up the grill for these

all-in-one main dishes.

Skewered crisp-tender

vegetables, marinated

proteins, and a few

mediterranean

flavorful sauces guarantee

mealtime success.
flavors

15
 Grilled Tzatziki-Marinated
Salmon Kebabs
HANDS-ON 20 MINTOTAL 1 HR 
SERVES 4SUBMITTED BY CHEF MO
NEW RECIPE GO ONLINE TO RATE & REVIEW
½ cup Tzatziki (recipe,
page 52) or purchased tzatziki
2 tsp. lemon zest
1 Tbsp. lemon juice
1 lb. skinless salmon fillet,
cut into 1-inch cubes
1 Tbsp. olive oil
mediterranean
1 Tbsp. dried oregano
2 cloves garlic, minced
1 medium orange bell pepper,
cut into 1½ x½-inch pieces
1 cup grape tomatoes
½ medium red onion, cut into
flavors
½-inch wedges
Grilled lemon wedges,
for serving
16
1. Stir together Tzatziki, lemon zest, lightly charred, about 6 minutes.
and lemon juice in a bowl. Add salmon;
Serve kebabs with lemon halves.
toss to coat. Chill, covered, at least
HIDDEN GEM HEALTHY GLUTEN-FREE
15 minutes or up to 1 hour.
PER 1 VEGETABLE KEBAB AND 1 SALMON KEBAB:
2 . Preheat an outdoor grill to medium 282 CAL; 15G FAT (3G SAT); 26G PRO; 13G CARB
(3G FIBER, 4G SUGARS); 224MG SODIUM
heat (350°F to 375°F). Stir together
oil, oregano, and garlic in a bowl. Add
bell pepper, tomatoes, and onion; toss
until well coated.
3. Thread bell pepper, onion, and
tomatoes onto 4 (10-inch) skewers.
Thread salmon onto 4 (10-inch)
skewers (see “Skewer Prep,” right).
Oil grill grates. Grill vegetable kebabs,
covered, turning halfway through,
until vegetables are tender and lightly
charred, about 10 minutes. Grill salmon SKEWER PREP
kebabs, covered, turning halfway If using wooden skewers, soak in
through, until salmon is opaque and water 30 minutes before using.

Grilled Halloumi
Kebabs
HANDS-ON 10 MINTOTAL 1 HR, 25 MINSERVES 4 SUBMITTED BY SOUP LOVING NICOLE
NEW RECIPE GO ONLINE TO RATE & REVIEW
¼ cup olive oil
6 fresh basil leaves,
plus more for garnish
8 oz. Halloumi cheese,
cut into ¾-inch cubes
½ cup balsamic vinegar
2 Tbsp. honey
20 cherry tomatoes
1. Pulse oil and basil leaves in a food
processor until combined and basil is
finely chopped. Put cheese in a shallow
dish. Pour oil mixture over top; toss to
coat. Chill, covered, 1 hour.
2 . Bring vinegar and honey to a simmer
in a small saucepan over medium heat.
Cook until sauce begins to thicken, about
7 minutes. Remove from heat.
stick it
3. Preheat an outdoor grill to medium-
high heat (375°F to 400°F). Add
tomatoes to dish with cheese; toss to
coat in oil mixture. Thread cheese and
tomatoes onto 8 (8-inch) skewers,
allowing excess marinade to drip off.
(see “Skewer Prep,” opposite).
4 . Lightly oil grill grates. Grill kebabs,
turning halfway through, until grill marks
appear, about 6 minutes.
5. Drizzle kebabs with vinegar mixture
and garnish with additional basil.
HIDDEN GEM VEGETARIAN GLUTEN-FREE
PER 2 KEBABS: 326 CAL; 23G FAT (11G SAT); 13G PRO;
19G CARB (1G FIBER, 18G SUGARS); 631MG SODIUM
ke It m
a
m
ea
Replace half
the cherry
ty
tomatoes with
12 oz. peeled
and deveined
shrimp
(thawed, if
frozen).
 stick it
Kofta
Kebabs
HANDS-ON 15 MINTOTAL 55 MIN
SERVES 8SUBMITTED BY SRKELZ

 302 REVIEWS

7 cloves garlic, minced
1⅛ tsp. kosher salt
4 Tbsp. chopped fresh parsley,
plus more for garnish
3 Tbsp. grated onion
1 tsp. ground coriander
1 tsp. cumin
1 tsp. cinnamon
¼ tsp. ground allspice
¼ tsp. cayenne pepper
¼ tsp. ground ginger
¼ tsp. black pepper
1 lb. ground lamb
1 (8-oz.) container plain
Greek-style yogurt
3 Tbsp. water
2 Tbsp. tahini
1 tsp. lemon zest
2 Tbsp. lemon juice
Lemon wedges, for serving
1. Using a mortar and pestle or the
flat side of a chef’s knife on your
cutting board, mash together half
the garlic and 1 tsp. salt into a paste.
Stir together garlic mixture, 3 Tbsp.
parsley, the onion, coriander, cumin,
cinnamon, allspice, cayenne, ginger,
and black pepper in a large bowl.
Add lamb and mix until well blended.
Chill, covered, at least 30 minutes or
up to 2 hours.
2 . Meanwhile, for sauce, stir together
yogurt, the water, tahini, lemon zest,
and lemon juice in a small bowl.
Stir in the remaining garlic, 1 Tbsp.
“Great recipe! parsley, and ⅛ tsp. salt.
These turned out 3. Form ¼ cup of meat mixture
better than I’ve in a 4-inch oval around 1 skewer.
ever ordered and so Repeat with remaining meat mixture
simple! My guests to create 8 (8-inch) skewers (see
were impressed.” “Skewer Prep,” page 16).
4 . Preheat an outdoor grill to
– SOLDIERGIRL
medium heat (350°F to 375°F) and
lightly oil grill grates. Grill kebabs,
turning halfway through, 8 to
10 minutes or until an instant-read
thermometer inserted into thickest
parts registers 160°F. Serve with
sauce and lemon wedges. Garnish
with additional parsley.
HEALTHY GLUTEN-FREE
PER 1 KEBAB: 186 CAL; 13G FAT (5G SAT);
13G PRO; 4G CARB (1G FIBER, 1G SUGARS);
223MG SODIUM

Beef Kebabs
with Pomegranate
Couscous
HANDS-ON 20 MINTOTAL 40 MIN
SERVES 4 SUBMITTED BY JULIANA
HALENEW RECIPE GO ONLINE TO RATE
& REVIEW
For Feta Sauce
2 oz. feta cheese,
crumbled
¼ cup plain whole-milk
Greek-style yogurt
½ tsp. lemon zest
1 tsp. lemon juice
1 to 2 Tbsp. water
For Couscous
2 cups low-sodium chicken
broth
1½ cups ptitim (pearled
couscous)
⅓ cup pomegranate seeds
¼ cup chopped pistachios
1 Tbsp. chopped fresh mint
1 tsp. Baharat (recipe,
below right)
For Kebabs
12 oz. New York strip steak
or top sirloin, cut into
1-inch cubes
1 Tbsp. Baharat (recipe,
below right)
1 red or yellow bell pepper,
cut into 1-inch pieces
1 cup cherry tomatoes
1 small red onion, cut into
½-inch wedges
2 portobello mushrooms,
cut into 1-inch pieces
Make Feta Sauce
1. Stir together feta, yogurt, lemon
zest, and lemon juice in a small
bowl. Add enough water to thin to
desired consistency.
Prepare Couscous
2 . Bring broth to a boil in a medium
saucepan. Add ptitim. Reduce heat
to low; simmer, covered, until ptitim
is tender and broth is absorbed, 8 to
10 minutes. Fluff with a fork. Add
pomegranate seeds, pistachios,
mint, and Baharat. Toss to combine.
Assemble Kebabs
3. Preheat an outdoor grill to
medium heat (350°F to 375°F).
Add steak cubes to a medium bowl;
sprinkle with Baharat and toss to
coat. Thread steak, bell pepper,
tomatoes, onion, and mushrooms
onto 8 (10-inch) skewers (see
“Skewer Prep,” page 16).
4 . Grill kebabs, turning once or
twice, until vegetables are tender
and an instant-read thermometer
inserted into steak registers 135°F
for medium-rare or until desired
doneness, 8 to 12 minutes. Serve
kebabs with couscous and sauce.
PER 2 KEBABS, ¾ CUP COUSCOUS, AND
2 TBSP. SAUCE: 522 CAL; 16G FAT (6G SAT);
35G PRO; 62G CARB (4G FIBER, 7G SUGARS);
256MG SODIUM
Baharat
Stir together 5 Tbsp. sweet
paprika; 4 Tbsp. black pepper;
3 Tbsp. cumin; 2 Tbsp. each
ground coriander and cinnamon;
1 Tbsp. each ground cloves, ground
cardamom, and ground star anise;
and 1 tsp. nutmeg in a bowl.
Store in an airtight container up
to 6 months. Makes 1½ cups.
photo on
p. 14
Lemon-
and-Garlic
Marinated
Chicken
Kebabs
HANDS-ON 20 MINTOTAL 2 HR, 30 MIN
SERVES 6SUBMITTED BY DOLCE CUOCO
 50 REVIEWS
¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tsp. cumin
1 tsp. dried oregano
½ tsp. dried thyme
½
½
tsp. salt
tsp. black pepper
1 lb. boneless, skinless chicken
breast, cut into 1½-inch pieces
2 large green and/or red bell
peppers, cut into 1-inch pieces
1 large onion, quartered and
separated into pieces
12 cherry tomatoes
12 button mushrooms
Lemon wedges, for serving
1. Whisk together oil, lemon juice,
garlic, cumin, oregano, thyme, salt,
and black pepper in a large bowl.
Add chicken and toss to coat.
Chill, covered, at least 2 hours or
up to 8 hours.
2. Preheat an outdoor grill to medium
heat (350°F to 375°F). Remove
chicken from marinade, allowing
excess to drip off. Discard remaining
marinade. Alternately thread pieces
of marinated chicken with pieces of
bell pepper, onion, tomatoes, and
mushrooms onto 6 (10-inch) skewers
(see “Skewer Prep,” page 16).
3. Oil grill grates. Grill kebabs,
covered, turning halfway through,
about 10 minutes or until vegetables
are tender and slightly charred
and an instant-read thermometer
inserted into chicken registers 165°F.
Serve with lemon wedges.
mediterranean
HEALTHY GLUTEN-FREE
PER 1 KEBAB: 218 CAL; 5G FAT (2G SAT);
22G PRO; 22G CARB (3G FIBER, 6G SUGARS);
210MG SODIUM
flavors
19
 pasta
pronto!

Pasta with Scallops,

Zucchini,
and Tomatoes
p. 25
Bring a pot of water to

a boil for these easy

pasta dishes. Whether

balsamic-spiked

ravioli, scallop-tossed

fettuccine, or pesto-

drenched penne, these

flavorful meals are on

the table in

30 minutes or less. mediterranean

flavors

21
 pasta
pronto!

Pasta Melanzana
HANDS-ON 10 MINTOTAL 30 MINSERVES 4SUBMITTED BY SEARL20

 90 REVIEWS 2 . Meanwhile, heat oil and butter in

VEGAN-IZE a very large skillet over medium heat.
To make this 8 oz. farfalle pasta
¼ cup olive oil, plus more Add garlic and cook until fragrant,
dish vegan-
friendly, use for garnish about 1 minute. Add eggplant in an
an extra 1 Tbsp. butter even layer. Cook, turning halfway
tablespoon 4 medium cloves garlic, through, until browned and tender,
olive oil minced (4 tsp.) 8 to 10 minutes. Add spinach,
instead of the 1 (1 lb.) eggplant, peeled salt, and pepper. Cook, stirring
butter, and and cubed (5 to 6 cups) occasionally, just until spinach wilts,
swap out the about 2 minutes.
3 cups fresh spinach, chopped
Parmesan 3. Stir eggplant mixture, ½ cup
for a few ½ tsp. salt
¼ tsp. black pepper, plus Parmesan, and the lemon juice into
tablespoons
of nutritional more for garnish pasta in pot. Cook over medium-low
yeast. 3 oz. Parmesan cheese, heat until heated through. Top
grated (¾ cup) servings with remaining ¼ cup
3 Tbsp. lemon juice Parmesan. Garnish with additional
Lemon wedges, for serving pepper and oil. Serve with
lemon wedges.
1. Cook pasta according to package
HEALTHY QUICK VEGETARIAN
directions; drain. Return to pot and
PER 1¼ CUPS: 455 CAL; 22G FAT (6G SAT);
cover to keep warm. 13G PRO; 54G CARB (6G FIBER, 5G SUGARS);
620MG SODIUM
Pasta
Fazool
HANDS-ON 10 MINTOTAL 30 MIN
SERVES 6SUBMITTED BY MARBALET

 55 REVIEWS
No meat? No problem—as long as “This was easy to
prepare and does not
you have canned beans and dried
require fancy ingredients.
pasta in the pantry. Put the water
I have three meat-eaters
on for the pasta, then cook the and a vegetarian in
veggies and heat the beans while the house, and we all
the pasta boils. It all finishes at enjoyed this dinner.”
the same time. – TARNWOO
8 oz. short pasta, such as mezzi
rigatoni, macaroni, or rotini
¼ cup olive oil
1 medium yellow onion,
chopped (1⅓ cups)
1 medium carrot, finely
chopped (⅓ cup)
2 Tbsp. chopped fresh parsley
3 cloves garlic, minced (1 Tbsp.)
2 tsp. dried basil
1 tsp. dried oregano
2 (15.5-oz.) cans no-salt-added
cannellini beans, drained
and rinsed
1 (14.5-oz.) can no-salt-added
diced tomatoes, drained with
¼ cup juice reserved
1 tsp. kosher salt
1 oz. Parmesan cheese, grated
(¼ cup), plus more for garnish
2 Tbsp. butter
1 Tbsp. red wine vinegar
Fresh basil, for garnish
1. Cook pasta according to package
directions; drain.
2 . Meanwhile, heat oil in a large skillet
over medium heat. Add onion, carrot,
parsley, garlic, basil, and oregano.
Cook, stirring often, until onion is
tender, 6 to 8 minutes.
3. Add beans, tomatoes, reserved
tomato juice, and salt. Cook, stirring
occasionally, until heated through and
flavors meld, about 10 minutes.
4 . Add cooked pasta to bean
mixture. Stir in Parmesan, butter, and
mediterranean

vinegar. Garnish with fresh basil and

additional Parmesan.
HEALTHY QUICK VEGETARIAN
PER 1 CUP: 369 CAL; 15G FAT (4G SAT);
12G PRO; 48G CARB (6G FIBER, 6G SUGARS);
471MG SODIUM
flavors

23
 pasta
pronto!
“I used both cheese and sausage
ravioli and added pecans
sautéed in butter. Delicious!”
– PAUL Balsamic
Ravioli
HANDS-ON 20 MINTOTAL 25 MIN
SERVES 4SUBMITTED BY VIJMS2

 11 REVIEWS
1 (22-oz.) pkg. frozen
cheese-filled ravioli
½ cup walnut pieces
4 Tbsp. butter
¼ cup balsamic glaze
1 oz. Parmesan cheese,
grated (¼ cup)
Chopped fresh parsley,
for garnish
1. Cook ravioli according to package
directions; drain. Arrange in an even
layer on a foil-lined baking sheet.
2 . Meanwhile, heat a large skillet over
medium heat. Add walnuts; cook,
stirring frequently, until browned and
fragrant, about 5 minutes. Transfer
to a cutting board; let cool, then
roughly chop.
3. Add 2 Tbsp. butter to skillet;
cook over medium heat until slightly
browned, 1 to 2 minutes. Add half the
ravioli in an even layer. Cook, turning
halfway through, until browned, about
4 minutes. Transfer to a plate and keep
warm. Repeat with remaining 2 Tbsp.
butter and ravioli. Drizzle servings
with balsamic glaze and sprinkle with
toasted walnuts and Parmesan. Garnish
with parsley.
HIDDEN GEM QUICK VEGETARIAN
PER 2¾ CUPS: 535 CAL; 26G FAT (11G SAT);
16G PRO; 61G CARB (3G FIBER, 8G SUGARS);
572MG SODIUM
mediterranean
flavors

24

Pesto
Chicken
Penne
HANDS-ON 15 MINTOTAL 30 MIN
SERVES 4SUBMITTED BY
MINERFAMILY
 1,235 REVIEWS
8 oz. penne pasta
1 Tbsp. olive oil
1 lb. boneless, skinless
chicken breast, sliced into
thin strips
2 cloves garlic, finely
chopped
1 (1.5-oz.) pkg. dry
Alfredo sauce mix (Some
products require milk
and butter to prepare.)
2 Tbsp. Pesto (recipe,
page 52) or purchased
basil pesto
2 cups packed fresh spinach
1 oz. Romano cheese,
shredded (¼ cup)
Crushed red pepper,
for garnish
1. Cook pasta according to
package directions; drain.
2 . Meanwhile, heat oil in a large
skillet over medium-high heat.
Cook chicken, turning
occasionally, about 5 minutes or
until browned and an instant-
read thermometer inserted into
thickest pieces registers 165°F;
transfer to a plate and cover
to keep warm.
3. In same skillet, cook garlic until
fragrant, about 1 minute. Add
Alfredo sauce mix according to
package directions (including
any milk or butter). Cook, stirring
occasionally, until sauce forms.
Stir in Pesto.
4 . Add spinach, chicken,
and pasta to sauce in skillet; toss
to wilt spinach. Sprinkle
with cheese and garnish with
crushed red pepper.
HEALTHY QUICK
PER 2 CUPS: 563 CAL; 21G FAT (8G SAT);
40G PRO; 52G CARB (3G FIBER,
7G SUGARS); 567MG SODIUM
Pasta photo on
p. 20
with
Scallops,
Zucchini,
and
Tomatoes
HANDS-ON 15 MINTOTAL 30 MIN
SERVES 8SUBMITTED BY LISA STINGER
 319 REVIEWS
1 lb. fettuccine pasta
1 lb. bay scallops
½ tsp. salt
½ tsp. black pepper,
plus more for garnish
1 to 2 Tbsp. olive oil
2 medium zucchini,
chopped (2 cups)
2 pt. grape tomatoes, halved
¾ cup chopped fresh basil
2 Tbsp. tomato paste
3 medium cloves garlic,
minced (1 Tbsp.)
½ tsp. seafood seasoning
(such as Old Bay)
“Absolutely delicious. I used quartered sea scallops instead of bay scallops.” – LA HOLMES
½ tsp. crushed red pepper
Shaved Parmesan cheese,
for garnish
1. Cook pasta according to package
directions. Drain, reserving ¾ cup
cooking water.
2 . Meanwhile, pat scallops dry;
sprinkle with salt and black pepper.
Heat 1 Tbsp. oil in a very large skillet
over medium-high heat. Add half
the scallops; reduce heat to medium.
Cook, turning halfway through, until
deep brown on tops and bottoms,
2 to 4 minutes. Transfer scallops
and any juices to a plate; cover to
keep warm. Repeat with remaining
scallops, adding remaining 1 Tbsp.
oil if needed.
3. Add zucchini to skillet. Cook,
stirring occasionally, until starting
to brown and just tender, 8 to
10 minutes. Stir in reserved pasta
cooking water, tomatoes, basil,
tomato paste, garlic, seafood
seasoning, and crushed red pepper;
simmer until heated through and
slightly thickened, about 2 minutes.
Stir in scallops.
4 . Toss sauce with cooked pasta.
Garnish with Parmesan and
additional black pepper.
HEALTHY QUICK
PER 1¼ CUPS: 281 CAL; 3G FAT (0G SAT);
15G PRO; 50G CARB (4G FIBER, 6G SUGARS);
447MG SODIUM
cast a net

Salmon with
Balsamic Tomatoes
p. 30
 Bring the

Mediterranean Sea

to your dinner table

with these fish and

seafood dishes. Serve

up restaurant-worthy

pistachio-crusted

salmon, garlicky

shrimp, wine-basted

mussels, and more—

all from the comfort

of your own home.

mediterranean
flavors

27
“Could not have been easier
to make! Use a good-
quality wine, as the flavor is
prominent in this dish.”
– FABEVERYDAY
Drunken
Mussels
HANDS-ON 10 MINTOTAL 20 MIN
SERVES 2SUBMITTED BY CHEF JOHN
 185 REVIEWS
Try a dry white wine such as
Sauvignon Blanc or Chardonnay.
2 Tbsp. butter
4 cloves garlic, minced
1 tsp. lemon zest
½ tsp. crushed red pepper,
or to taste
2 cups dry white wine
Black pepper, to taste
2 lb. mussels, scrubbed and
debearded (see “Avoiding
Grit,” opposite)
1 cup chopped fresh parsley
Lemon wedges and crusty
bread, for serving
1. Melt butter in a Dutch oven over
medium heat. Add garlic; cook,
stirring constantly, until fragrant,
about 30 seconds. Add lemon zest
and crushed red pepper. Cook, stirring
constantly, until fragrant, about
45 seconds.
2 . Carefully add wine to pot. Season
with black pepper. Bring to a boil.
Add mussels; cover, gently shake pot
to settle mussels, and cook 1 minute.
3. Stir mussels; cook, covered,
2 minutes more. Stir in parsley;
cook, covered, until shells are open,
about 2 minutes more. (Discard
any unopened mussels.) Serve with
lemon wedges and bread.
QUICK
PER SERVING: 542 CAL; 26G FAT (11G SAT);
12G PRO; 23G CARB (1G FIBER, 0G SUGARS);
580MG SODIUM
 cast a net
AV O I D I N G
GRIT
Rinse raw
scallops
well under
cold water
and pat dry.
Soak raw
clams and
mussels in
cold water
20 minutes,
remove with
a slotted
spoon,
then brush
shells to
remove any
additional
grit. Rinse
under cold
water and
Cioppino pat dry.
HANDS-ON 40 MINTOTAL 1 HR, 15 MINSERVES 10SUBMITTED BY STAR POOLEY
If needed,
debeard
 659 REVIEWS 1 lb. bay scallops the mussels
This tomato-based seafood stew is (scan the
18 small clams, scrubbed (see “Avoiding
smart code
customizable. We used shrimp, scallops, Grit,” right) below for
clams, mussels, and crab. But throw in 18 large mussels, scrubbed and more info).
your favorite seafood and fish. Serve debearded (see “Avoiding Grit,” right)
with warm, crusty bread to sop up 1½ cups cooked lump crabmeat
the tasty broth. 1. Heat butter and oil in a 6-qt. stockpot over
⅓ cup butter medium-low heat until butter melts, about
⅓ cup olive oil 5 minutes. Add onions, garlic, and parsley;
2 medium onions, chopped (2 cups) cook, stirring occasionally, until onions are soft,
2 cloves garlic, minced about 12 minutes.
1 bunch fresh parsley, chopped (1 cup) 2 . Stir in tomatoes, broth, wine, water, bay leaves,
2 (14.5-oz.) cans stewed tomatoes, basil, thyme, and oregano. Bring to a boil. Reduce
undrained and chopped heat and simmer, covered, 30 minutes.
mediterranean

3 cups low-sodium chicken broth 3. Stir in shrimp, scallops, clams, mussels, and
1½ cups dry white wine crabmeat. Return to a boil. Reduce heat and
1½ cups water simmer, covered, until clams and mussels open,
2 bay leaves 5 to 7 minutes. Remove and discard bay leaves
1 Tbsp. dried basil, crushed and any unopened clams or mussels.
½ tsp. dried thyme, crushed
flavors

PER ABOUT 1½ CUPS: 367 CAL; 17G FAT (6G SAT); 30G PRO;
19G CARB (2G FIBER, 4G SUGARS); 957MG SODIUM
½ tsp. dried oregano, crushed
1½ lb. large shrimp (31 to 35/lb.),
peeled and deveined

29
 cast a net
Salmon with Balsamic Tomatoes
HANDS-ON 15 MINTOTAL 25 MIN
SERVES 2SUBMITTED BY HONOUR232
 13 REVIEWS
If you like, serve with the Kisir
recipe on page 65.
mediterranean
2 (4-oz.) salmon fillets,
½ inch thick
½ tsp. salt
¼ tsp. black pepper
2 Tbsp. plus 1 tsp. olive oil
1 clove garlic, minced
flavors
½ cup chopped tomatoes
30
¼ cup chopped fresh basil
1 Tbsp. balsamic vinegar
1. Sprinkle salmon with ¼ tsp. salt
and ⅛ tsp. pepper. Heat 1 tsp. oil in
a large skillet over medium heat.
Add salmon; cook, turning halfway
through, until fish flakes easily with
a fork, 4 to 6 minutes.
2 . Meanwhile, heat remaining
2 Tbsp. oil in a small saucepan over
medium heat. Add garlic; cook,
stirring frequently, until fragrant,
Sheet Pan
Halibut
with
Orange
and Fennel
HANDS-ON 20 MINTOTAL 40 MIN
SERVES 6SUBMITTED BY JULIANA HALE
NEW RECIPE GO ONLINE TO RATE
& REVIEW
1 lb. fennel, trimmed
and cut into ½-inch wedges
3 tsp. olive oil
1 Tbsp. minced fresh garlic
2 tsp. Italian seasoning
¼ tsp. salt
¼ tsp. black pepper
6 (4 oz.) halibut fillets, 1 inch
thick
1 orange, thinly sliced
Fresh parsley, for garnish
1. Preheat oven to 425°F. Line a
10x15-inch baking pan with foil.
Spread fennel in an even layer on
prepared pan. Drizzle with 2 tsp.
oil. Sprinkle with garlic, 1 tsp. Italian
seasoning, and ⅛ tsp. each salt and
pepper. Roast fennel until starting to
soften, about 10 minutes.
2 . Add halibut to pan and drizzle
with remaining 1 tsp. oil. Season with
remaining 1 tsp. Italian seasoning
and ⅛ tsp. each salt and pepper.
Top with orange slices. Roast until
fennel is tender and fish flakes easily
with a fork, 8 to 12 minutes. Garnish
with parsley.
HIDDEN GEM HEALTHY GLUTEN-FREE
PER 4 OZ. FISH AND ½ CUP FENNEL: 152 CAL;
4G FAT (1G SAT); 22G PRO; 7G CARB (2G FIBER,
4G SUGARS); 203MG SODIUM
about 1 minute. Add tomatoes;
cook until heated through, about
3 minutes. Add basil, vinegar, and
remaining ¼ tsp. salt and ⅛ tsp.
pepper; cook, stirring frequently,
until flavors meld, about 2 minutes.
Serve with salmon.
HEALTHY QUICK GLUTEN-FREE
PER 1 FILLET AND 3 TBSP. SAUCE:
photo on
319 CAL; 24G FAT (3G SAT); 23G PRO;
4G CARB (1G FIBER, 2G SUGARS); p. 26
635MG SODIUM
Pistachio-Crusted Salmon
HANDS-ON 15 MINTOTAL 30 MINSERVES 4SUBMITTED BY FRANCE C

 51 REVIEWS 1 Tbsp. Dijon mustard mustard and top evenly with
If you like, add 1 tsp. 2 lemons, halved pistachio mixture. F L AV O R
snipped fresh dill, sage, S WA P S
crosswise 3. Transfer to oven and roast
Substitute
or tarragon to the panko Kale, watercress, and/ until salmon flakes easily with walnuts
mixture in Step 1. or frisée, for serving a fork, 10 to 12 minutes. or pecans
Remove from oven and cover for the
¼ cup finely chopped 1. Preheat oven to 375°F. Stir
to keep warm. pistachios,
pistachios together pistachios, panko,
4 . Set oven rack 6 inches Romano
2 Tbsp. panko bread Parmesan, and butter in a cheese
from heat source and preheat
crumbs small bowl. Season salmon for the
broiler. Arrange lemon halves,
1 Tbsp. grated Parmesan with salt and pepper. Parmesan,
cut sides up, on a baking
cheese 2 . Heat oil in a very large or stone-
sheet. Broil until browned,
1 Tbsp. butter, melted oven-safe skillet over medium ground
about 5 minutes. Serve salmon mustard
1 (1½-lb.) center-cut, heat. Add salmon, flesh side
with lemon halves and greens. or spicy
skin-on salmon fillet down, and cook until golden
brown, 2 to 3 minutes. Turn HEALTHY QUICK brown
¼ tsp. salt
mustard
¼ tsp. black pepper off heat; turn salmon skin-side PER 6 OZ.: 387 CAL; 24G FAT (5G SAT);
36G PRO; 7G CARB (2G FIBER, for the
2 Tbsp. olive oil down. Brush seared side with 1G SUGARS); 324MG SODIUM
Dijon.
Coquilles
Saint-
Jacques
HANDS-ON 20 MINTOTAL 45 MIN
SERVES 4SUBMITTED BY CHEF JOHN

 86 REVIEWS
Scallops get a flame-kissed Gruyère
finish. If you like, serve with toasted
bread slices to sop up the creamy
tarragon-mushroom sauce.
2 Tbsp. unsalted butter
4 shallots, chopped (½ cup)
8 oz. white button mushrooms, sliced
¼ tsp. salt
⅛ tsp. black pepper
1 cup dry white wine
1 lb. sea scallops
½ cup whipping cream
1 egg yolk
1 to 2 tsp. minced fresh tarragon, plus
leaves for garnish
1 tsp. lemon zest
Pinch of cayenne pepper, or to taste
1 oz. Gruyère cheese, shredded (¼ cup)
Pinch of paprika
1. Melt butter in a large skillet over medium
heat. Add shallots; cook, stirring often,
until translucent, about 2 minutes. Stir in
mushrooms, salt, and black pepper. Cook
over medium-high heat, stirring often, until
mushrooms are golden brown, about 8 minutes.
2 . Carefully pour wine into skillet. Bring to a
boil, scraping any browned bits from bottom
of skillet with a wooden spoon. Add scallops.
Reduce heat to medium; cook scallops
until opaque and just cooked through, 3 to
4 minutes. Transfer scallops to a bowl using a
slotted spoon; keep warm. Strain mushroom
mixture into another bowl, reserving cooking
liquid; keep mushroom mixture warm.
3. Return cooking liquid to skillet. Add any
accumulated juices from scallops. Stir in cream.
Bring to a boil. Cook over medium heat, stirring
often, until reduced by half, about 8 minutes.
4 . Quickly whisk egg yolk into cream sauce
until combined. Stir in minced tarragon, lemon
zest, and cayenne; cook, stirring constantly,
1 minute more. Remove from heat.
5. Divide mushroom mixture, scallops, and
sauce among 4 (8- to 12-oz.) shallow ramekins.
Top scallops evenly with Gruyère and paprika.
Torch tops of scallops with a kitchen torch until
cheese is browned, 1 to 2 minutes for entire
recipe. (If you don’t have a torch, use your
broiler. Set oven rack about 6 inches from heat
source and preheat broiler. Use broiler-proof
ramekins and broil until cheese is browned, 3 to
4 minutes.) Garnish with tarragon leaves.
PER SERVING: 350 CAL; 21G FAT (12G SAT); 20G PRO;
11G CARB (1G FIBER, 4G SUGARS); 657MG SODIUM

Grilled Tuna
Steaks with
Grape-and-
Caper Salsa
HANDS-ON 15 MINTOTAL 20 MIN
SERVES 4SUBMITTED BY ANDREW BENOIT
 42 REVIEWS
2 cups seedless red grapes, quartered
⅓ cup capers, drained and rinsed
1 medium shallot, minced (2 Tbsp.)
2 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
½ tsp. black pepper
4 (8-oz.) tuna steaks, 1 inch thick
1 Tbsp. fresh lemon juice
¼ tsp. salt
Lemon wedges, for serving
1. Preheat an outdoor grill to medium-high
heat (375°F to 400°F). Stir together grapes,
capers, shallot, parsley, oil, and ¼ tsp.
pepper in a bowl.
2 . Brush tuna with lemon juice. Season with salt
and remaining ¼ tsp. pepper.
3. Lightly oil grill grate. Grill tuna, turning once
halfway through, until lightly charred and still pink
in the center, 4 to 6 minutes. Serve with grape
mixture and lemon wedges.
HEALTHY QUICK GLUTEN-FREE
PER 1 TUNA STEAK AND ⅔ CUP SALSA: 339 CAL; 5G FAT
(1G SAT); 56G PRO; 16G CARB (1G FIBER, 13G SUGARS);
517MG SODIUM
cast a net
Garlicky
Tomato-
Sauced Shrimp
HANDS-ON 25 MINTOTAL 55 MIN
SERVES 6SUBMITTED BY LISAWAS
 33 REVIEWS
“My sister and I originally ate this dish at
a restaurant in Santorini, Greece, and went
back 3 days in a row to order it again and
analyze the ingredients so we could replicate
it at home.” – Lisawas
¼ cup butter
2 Tbsp. minced garlic
2 pt. grape tomatoes
1½ cups dry white wine (Sauvignon Blanc
or Pinot Grigio)
2 lb. extra-jumbo shrimp (16 to 20/lb.),
peeled and deveined
4 oz. feta cheese, crumbled (1 cup)
1 bunch fresh parsley, chopped (1 cup
packed), plus more leaves for garnish
Lemon wedges, for serving
Cooked orzo, for serving
1. Melt butter in a large oven-safe skillet over medium
heat. Add garlic. Cook, stirring frequently, until
fragrant, about 1 minute. Stir in tomatoes and wine;
bring to a simmer. Reduce heat to medium-low; cook,
stirring occasionally, until tomatoes burst and sauce
has thickened slightly, about 30 minutes.
2 . Stir shrimp and feta into tomato sauce; cook,
covered, stirring frequently, over medium-low
heat, until feta has softened and shrimp are pink
mediterranean

and opaque, 8 to 10 minutes. Stir in parsley.

Garnish with parsley leaves and serve with lemon
“The fruit salsa is the wedges and orzo.
star in this recipe. PER 1 CUP: 305 CAL; 13G FAT (8G SAT); 31G PRO; 7G CARB
It can easily be used (2G FIBER, 2G SUGARS); 444MG SODIUM

on salmon, swordfish,
flavors

chicken, and even

pork.”
– GREG GEVAS

33
 well blended
TOP IT OFF
Garnish these cold soups with a
variety of toppers: jalapeños, olive
oil, lime zest, fresh mint, cucumber,
fresh basil, cracked black pepper,
and/or fresh chives.

Chef John’s
Gazpacho

White

Gazpacho

Cucumber-Honeydew

Melon Gazpacho

“I love this! A few

drops of honey
make it taste
so good.”
– ANNE FRACHT
 well
blended
Best served cold, Spanish-style gazpacho
is the chillest blended soup around. Simply
whirl fresh produce in a blender or food
processor, refrigerate, then serve. This soup
has unlimited flavor combos, but here
are a few tried-and-true recipes.

e s
re cip
s
thi y
wa
Watermelon-
mediterranean

Tomato

Gazpacho
flavors

35
 White
Gazpacho
HANDS-ON 10 MINTOTAL 15 MIN
SERVES 4SUBMITTED BY JULIA LEVY
NEW RECIPE GO ONLINE TO RATE & REVIEW
3 cups cubed crustless day-old
white bread (3 oz.)
⅓ cup raw cashews
1 cup cold water
1 (10-oz.) English cucumber, peeled
and chopped (about 1½ cups)
¾ cup seedless green grapes
1 Tbsp. sherry vinegar
1 small clove garlic
1 tsp. salt
3 Tbsp. extra-virgin olive oil
Fresh chives, for garnish
1. Put bread and cashews in a blender or
food processor; pour the cold water on
top. Let stand until cashews are softened,
about 5 minutes.
2 . Add cucumber, grapes, vinegar, garlic,
and salt to blender and purée until mostly
smooth, about 1 minute. With machine
running, pour oil in a thin stream through lid
opening and continue blending until smooth,
about 30 seconds more. Serve at room
temperature or chill, covered, about 1 hour.
Garnish servings with chives.
HIDDEN GEM VEGAN
PER ¾ CUP: 239 CAL; 17G FAT (3G SAT); 5G PRO;
20G CARB (1G FIBER, 7G SUGARS); 716MG SODIUM
36
Chef John’s
Gazpacho
HANDS-ON 20 MINTOTAL 2 HR, 20 MIN
SERVES 6SUBMITTED BY CHEF JOHN
 282 REVIEWS
4 cups multicolor cherry
tomatoes, quartered
1 cup chopped English cucumber
½ cup chopped red bell pepper
2 green onions, chopped (½ cup)
1 large jalapeño pepper, seeded and minced
2 cloves garlic, minced
1 tsp. salt
½ tsp. cumin
¼ tsp. black pepper
¼ tsp. cayenne pepper
Pinch of dried oregano
2 large ripe red beefsteak tomatoes,
cored and quartered
¼ cup extra-virgin olive oil
1 lime, juiced (2 Tbsp.)
1 Tbsp. balsamic vinegar
1 tsp. Worcestershire sauce
Fresh basil, for garnish
1. Stir together cherry tomatoes, cucumber, bell
pepper, green onions, jalapeño, garlic, salt, cumin,
black pepper, cayenne, and oregano in a large
bowl. Add half the mixture to a blender or food
processor. Blend until smooth; return to large bowl.
2 . Purée beefsteak tomatoes, oil, lime juice,
vinegar, and Worcestershire in blender. Strain into
large bowl with cherry tomato mixture, discarding
solids. Stir to combine. Chill, covered, at least
2 hours and up to overnight. Garnish servings
with basil.
HEALTHY
PER 1 CUP: 133 CAL; 10G FAT (1G SAT); 2G PRO;
12G CARB (3G FIBER, 7G SUGARS); 413MG SODIUM
 well blended
dded some garli
“I a c. A
m
az
in

g!
”-
YA
NN
AI

Cucumber- Watermelon-
Honeydew Tomato
Melon Gazpacho
Gazpacho HANDS-ON 20 MINTOTAL 2 HR, 20 MIN
SERVES 4SUBMITTED BY SARAH BREKKE
HANDS-ON 20 MINTOTAL 1 HR, 15 MIN NEW RECIPE GO ONLINE TO RATE & REVIEW
SERVES 4SUBMITTED BY ELIZABETH MERVOSH
3 cups coarsely chopped seedless
 3 REVIEWS watermelon
2 large English cucumbers 2 large Roma tomatoes,
(about 1 lb.) halved and seeded (1⅓ cups)
3 cups chopped honeydew 1 small red bell pepper,
melon (1 lb.) coarsely chopped (¾ cup)
1 cup cubed crustless day-old 4 green onions, sliced (whites
white bread (1 oz.) and green tops separated)
¼ cup olive oil 1 tsp. lime zest
1 Tbsp. sherry vinegar 3 Tbsp. lime juice
1 tsp. salt 1 Tbsp. chopped fresh mint,
plus leaves for garnish
1. Thinly slice and/or finely dice part of 1 Tbsp. honey
one of the cucumbers to equal ⅓ cup; ¼ tsp. salt
transfer to a small bowl. Chill, covered, ⅛ to ¼ tsp. crushed red pepper
until ready to use. (optional)
2 . Coarsely chop remaining cucumbers
and transfer to a blender. Add melon, Blend watermelon, tomatoes, bell pepper,
bread cubes, oil, vinegar, and salt. Blend on white parts of green onions, lime zest,
low speed, gradually increasing speed to lime juice, mint, honey, salt, and (if using)
high, until very smooth and creamy, about crushed red pepper in a blender or food
90 seconds. processor until nearly smooth. Chill, covered,
3. Transfer to a medium bowl. Chill, covered, at least 2 hours and up to 4 hours. Garnish
until cold, about 1 hour. Top servings with with green parts of green onions and
mediterranean

reserved cucumber. additional mint.

HIDDEN GEM VEGAN HEALTHY VEGETARIAN GLUTEN-FREE

PER 1⅓ CUPS: 204 CAL; 14G FAT (2G SAT); 2G PRO; PER 1 CUP: 77 CAL; 0G FAT (0G SAT); 2G PRO; 19G CARB
20G CARB (2G FIBER, 13G SUGARS); 643MG SODIUM (2G FIBER, 15G SUGARS); 154MG SODIUM
flavors

37
plant power

Roasted
Chickpea
Gyros
p. 45
 Move over meat and

fuel up on these

veggie-centric dishes,

all inspired by

Mediterranean flavors.

With colorful produce

at the center of your

plate, it couldn’t be

easier to make a dent

in your five-a-day.
mediterranean
flavors

39
 Rainbow Potato Pancakes
with Harissa and Eggs
HANDS-ON 45 MINTOTAL 1 HRSERVES 6SUBMITTED BY JULIANA HALENEW RECIPE GO ONLINE TO RATE & REVIEW

Vegetable oil, for frying
1 lb. russet potatoes, peeled
and shredded (3 cups)
9 Tbsp. shredded yellow
or red onion
1 lb. purple sweet potatoes,
peeled and shredded (3 cups)
1 lb. sweet potatoes, peeled and
shredded (3 cups)
6 eggs
1 cup potato starch
2 tsp. kosher salt
½ tsp. black pepper
1 tsp. balsamic vinegar
⅓ cup plain Greek-style yogurt
⅓ cup harissa sauce
6 poached eggs
¾ cup microgreens
1. Pour oil to a ½-inch depth (about
1 cup) in a large cast-iron skillet; heat
to 350°F. (Use a frying thermometer
to monitor temperature to keep it as
close to 350°F as you can.) Preheat
oven to 200°F. Line a baking sheet with
parchment paper.
2 . Put shredded russet potatoes
and 3 Tbsp. onion on a clean kitchen
towel; squeeze out as much moisture
as possible, then transfer to a bowl.
Put shredded purple potatoes and
3 Tbsp. onion on same towel; squeeze
out as much moisture as possible,
then transfer to a separate bowl.
Put shredded sweet potatoes and
remaining 3 Tbsp. onion on same towel;
squeeze out as much moisture as
possible, then transfer to a third bowl.
3. In a large bowl, whisk together
eggs, potato starch, salt, and pepper
until smooth. Transfer one-third of egg
mixture to the bowl with the purple
potato mixture; stir in balsamic vinegar.
Transfer half of remaining egg mixture
to the bowl with the sweet potato
mixture and fold to combine. Fold
russet potato mixture into remaining
egg mixture.
4 . Put 4 (3-Tbsp.) portions batter at
a time into hot oil and flatten with a
spatula. Fry, turning once, until golden
brown, about 8 minutes. Transfer
pancakes to prepared baking sheet;
keep warm in oven (see “Easy Clean,”
below). Repeat with remaining potato
mixture, adding additional oil to the
skillet as needed. (You should have
24 pancakes total; 8 per batter.)
5. In a small bowl, stir together yogurt
and harissa; serve with pancakes,
poached eggs, and microgreens.
HEALTHY VEGETARIAN GLUTEN-FREE
PER 4 PANCAKES AND 1 EGG: 581 CAL; 25G FAT
(5G SAT); 18G PRO; 72G CARB (7G FIBER,
8G SUGARS); 655MG SODIUM

EASY
CLEAN
Transfer
potato
pancakes to
a parchment
paper-lined
baking sheet
and keep
warm in the
oven while
you fry up
remaining
batches.
Lining the
mediterranean

pan with
Reynolds
Kitchens®
Parchment
Paper
means easy
postmeal
flavors

cleanup.

40

Veggie Bolognese
HANDS-ON 20 MINTOTAL 40 MIN
SERVES 6SUBMITTED BY CINDY ANSCHUTZ BARBIERI
 22 REVIEWS
Finely chopped carrots and bell pepper cooked al
dente provide a ground-meat-like texture once simmered
in a Parm-punched tomato sauce.
2 Tbsp. olive oil
2 lb. eggplant, peeled and
coarsely chopped
1 small onion, chopped
(½ cup)
3 cloves garlic, minced
1 tsp. kosher salt
¼ tsp. crushed red pepper
½ cup dry red wine or
vegetable broth
3 carrots, finely chopped
(1 cup)
1 yellow bell pepper, finely
chopped (1 cup)
1 (28-oz.) can crushed tomatoes
1 Parmesan rind, plus grated
Parmesan cheese, for serving
(see “Note,” page 43)
8 oz. pappardelle pasta
¼ cup chopped fresh basil
2 Tbsp. chopped fresh oregano
1. Heat oil in a 6-qt. Dutch oven over
medium-high heat. Add eggplant,
onion, garlic, salt, and crushed red
pepper. Cook, stirring frequently, until
eggplant and onion are tender and
lightly browned, about 10 minutes.
plant power
2 . Add wine; use a wooden spoon
or spatula to scrape up any browned
bits from bottom of pot. Bring to
a boil. Cook, uncovered, until wine
is absorbed, about 1 minute. Add
carrots and bell pepper. Cook, stirring
occasionally, until softened but still
crisp-tender, about 5 minutes.
3. Add tomatoes; bring to a boil.
Add Parmesan rind. Reduce heat to
medium-low; simmer, covered, until
thickened and bubbly, about 5 minutes.
4 . Meanwhile, cook pasta according
to package directions. Drain, reserving
2 cups cooking water.
5. Add reserved cooking water to
eggplant mixture, ¼ cup at a time, to
reach desired consistency. Stir in basil
and oregano. Serve sauce over pasta;
top with grated Parmesan.
HEALTHY VEGETARIAN
PER 1¾ CUPS: 302 CAL; 8G FAT (2G SAT);
11G PRO; 50G CARB (9G FIBER, 15G SUGARS);
658MG SODIUM
VEGAN-IZE
Omit Parmesan rind and
grated cheese. Stir in 1 Tbsp.
HFUJWXNS8YJUd
 Eggplant Parmesan
HANDS-ON 25 MINTOTAL 2 HRSERVES 10SUBMITTED BY DOLORES GENTNER-RYAN

 2,689 REVIEWS
To help reduce sodium, use a
marinara sauce labeled “low
sodium” or “heart smart.”
2 large eggplants,
peeled if desired,
(2½ to 3 lb. total)
Salt
3 large eggs, beaten
2½ cups Italian-style seasoned
bread crumbs
4 cups marinara sauce
12 oz. mozzarella cheese,
shredded (3 cups)
2 oz. Parmesan cheese, grated
(½ cup) (see “Note,” opposite)
Fresh basil, for garnish
1. Preheat oven to 350°F. Lightly
coat a 9x13-inch baking dish with
cooking spray.
2 . Slice eggplants crosswise
into ⅜-inch-thick slices. Lay slices
on 2 large baking sheets and sprinkle
both sides generously with salt to
draw out excess moisture and
bitterness. Let stand 30 minutes.
Rinse each slice under running water;
blot dry with paper towels.
3. Put eggs in a large shallow dish. Put
1 cup bread crumbs in another large
shallow dish. Dip eggplant slices in egg,
then in bread crumbs to coat, adding
more bread crumbs to bowl as needed.
Arrange eggplant slices in an even layer
on baking sheets; bake, turning halfway
through, until golden brown and crisp,
about 14 minutes.
4 . Spread 1 cup marinara to cover
bottom of prepared baking dish.
Layer with half the eggplant slices,
overlapping as needed. Spoon half the
remaining sauce over eggplant slices.
Sprinkle with half the mozzarella and
Parmesan. Repeat layers once more.
5. Bake, uncovered, until eggplant
is golden brown and tender, 50 to
60 minutes. (Cover with foil the last
15 minutes if cheese is getting too
brown.) Garnish with basil.
VEGETARIAN
PER 1¼ CUPS: 324 CAL; 13G FAT (6G SAT);
18G PRO; 38G CARB (6G FIBER, 13G SUGARS);
1,235MG SODIUM

“I used Italian-style seasoned panko bread crumbs.”

– SCOUTSEXPERIMENTS
mediterranean
flavors

42
 plant power
Stuffed BROIL
Preheat oven
Portobello to 400°F.
Mushrooms Line a baking
sheet with
HANDS-ON 15 MINTOTAL 30 MIN foil. Prep
SERVES 4SUBMITTED BY MICHAEL as directed
through
 267 REVIEWS
Step 3. Roast
For a savory boost, add a tablespoon mushrooms
or so of roughly chopped capers to until tender,
the filling mixture in Step 3. 15 to
20 minutes.
4 portobello mushroom caps, Preheat
stems and gills removed broiler; broil
3 Tbsp. olive oil mushrooms
1¼ tsp. salt about
2 large red bell peppers, finely 6 inches
chopped (1½ cups) from heat
source
1 tsp. grated fresh garlic
until filling
1 tsp. fresh thyme leaves is lightly
½ tsp. black pepper charred,
¼ tsp. onion powder about
Shaved Parmesan cheese, 3 minutes.
for garnish (see “Note,” Serve
below) FXdINWJHYJI

1. Prepare grill for indirect grilling, lighting

burners on one side only or pushing lit
coals to one side. Preheat grill to medium
heat (350°F to 375°F). (To use a grill pan,
preheat to medium-low heat.)
2 . Put mushrooms in a large bowl.
Add 1 Tbsp. oil and ½ tsp. salt; toss
gently to coat. Transfer mushrooms,
gill sides up, to a baking sheet.
3. For filling, stir together bell peppers,
garlic, thyme, black pepper, onion powder,
and remaining 2 Tbsp. oil and ¾ tsp. salt
in same bowl. Divide filling evenly among
mushroom caps (about ⅓ cup each).
4 . Oil grill grates over unlit side of
grill (or oil grill pan). Add mushrooms
and grill, covered, until mushrooms are
tender and filling is lightly charred, 15 to
20 minutes. Garnish with Parmesan.
QUICK VEGETARIAN GLUTEN-FREE
PER 1 MUSHROOM: 122 CAL; 11G FAT (1G SAT);
2G PRO; 7G CARB (2G FIBER, 4G SUGARS);
736MG SODIUM

NOTE
Parmesan cheese production
uses rennet that is derived from
vegetable, mold, or animal enzymes,
the latter of which would not be
considered vegetarian. It may
not be clear on the packaging,
and you may need to contact the
cheesemaker directly. Parmigiano-
Reggiano—a type of Parmesan—
always uses animal rennet due
to strict processing regulations
and standards.
plant power

Red Lentil
Curry “I added
HANDS-ON 15 MINTOTAL 45 MIN half a can of
SERVES 8SUBMITTED BY EMMA MAHER
coconut milk
 999 REVIEWS to tone down
the spices and
2 cups red lentils acidity from
6 cups water, plus more the tomatoes.”
for thinning, if desired
– DYORKE71080
2 Tbsp. curry paste (We used
Patak’s concentrated
curry paste, available in
most supermarkets.)
1 Tbsp. curry powder
1 Tbsp. turmeric
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. sugar
1 tsp. minced fresh garlic
1 tsp. minced fresh ginger
2 Tbsp. vegetable oil
1 large onion, diced (2 cups)
1 (14.25-oz.) can tomato purée
Fresh cilantro and/or jalapeño
slices, for garnish
1. Rinse lentils with cold water until
water runs clear. Drain in a large sieve.
Put lentils in a large pot with the 6 cups
water. Bring to a boil, partially covered,
skimming off foam. Reduce heat to
medium-low; simmer, partially covered,
until tender, about 10 minutes. Drain in
large sieve. (Chill lentils in an airtight
container up to 3 days ahead.)
2 . Meanwhile, for seasoning mixture,
stir together curry paste, curry powder,
turmeric, cumin, chili powder, salt,
sugar, garlic, and ginger in a bowl.
3. Heat 1 Tbsp. oil in a large skillet over
medium heat. Cook onion, stirring
occasionally, until golden brown,
12 to 15 minutes. Add seasoning
mixture and remaining 1 Tbsp. oil;
cook over medium-low heat, stirring
frequently, about 1 minute.
4 . Add tomato purée; use a wooden
spoon or spatula to scrape up any
browned bits from bottom of skillet.
Stir in lentils and cook until warmed
through. Garnish with cilantro
and/or jalapeños.
HEALTHY GLUTEN-FREE VEGAN
PER ¾ CUP: 447 CAL; 7G FAT (0G SAT);
25G PRO; 72G CARB (19G FIBER, 7G SUGARS);
476MG SODIUM

Risotto with
Radicchio,
Gorgonzola, and
Balsamic Glaze
HANDS-ON 25 MINTOTAL 50 MIN
SERVES 2SUBMITTED BY BUCKWHEAT QUEEN
 2 REVIEWS
1 qt. low-sodium
vegetable broth,
or as needed
2 Tbsp. olive oil
¼ cup minced carrot
¼ cup minced celery
2 Tbsp. minced onion
¾ cup Arborio rice
2 Tbsp. red wine
1 head radicchio, thinly
sliced (2¼ cups)
3 oz. Gorgonzola cheese,
cubed or crumbled
⅓ cup chopped walnuts,
toasted
Salt (optional)
2 Tbsp. balsamic glaze
2 Tbsp. grated Parmesan
cheese (see “Note,”
page 43)
1. Bring broth to a boil in a
medium saucepan. Reduce
heat to low and let simmer
to keep warm. In another
medium saucepan, heat oil
over medium heat. Add carrot,
celery, and onion; cook, stirring
occasionally, until onion is
translucent, about 2 minutes.
Stir in rice; cook, stirring
occasionally, until rice
is coated with oil and warm,
1 to 2 minutes. Stir in wine
until rice is coated and wine is
absorbed, 2 to 3 minutes.
2 . Add 1 ladleful of hot broth
to rice mixture; cook, stirring
continuously, until absorbed,
2 to 3 minutes. Continue
adding broth, a ladleful at
a time, cooking and stirring
continuously after each
addition, until liquid
is absorbed and rice is tender
but still toothsome, 10 to
15 minutes.
3. Add radicchio, Gorgonzola,
and walnuts; stir until cheese is
completely melted, 2 to
3 minutes. Add another ladleful
of broth; cook until risotto is
tender yet al dente, about
5 minutes more. Remove from
heat. Let stand, covered,
1 minute. Season to taste
with salt (if using). Serve
topped with balsamic glaze
and Parmesan.
VEGETARIAN GLUTEN-FREE
PER 2 CUPS: 738 CAL; 40G FAT
(12G SAT); 19G PRO; 75G CARB
(6G FIBER, 9G SUGARS);
924MG SODIUM
Roasted
Chickpea
Gyros
HANDS-ON 20 MINTOTAL 40 MIN
SERVES 4SUBMITTED BY
GARRETT GRIFFIN
 2 REVIEWS
Replacing the typical lamb
and beef used in a gyro
with chickpeas results in
fewer grams saturated fat
while still providing plenty
of protein.
1 (15-oz.) can chickpeas,
drained and rinsed
1 Tbsp. olive oil
1 tsp. paprika
⅛ tsp. salt
⅛ tsp. black pepper
⅛ tsp. cayenne pepper photo on
p. 38
½ cup Tzatziki (recipe,
page 52) or purchased
tzatziki
4 whole-wheat pita
rounds, halved
(8 pocket halves)
2 cups fresh spinach
1 medium tomato, sliced
1 cup cucumber slices
½ cup thinly sliced red
onion
1. Preheat oven to 400°F.
Pat chickpeas dry, removing
any loose skins. Toss chickpeas
gently with oil, paprika, salt,
black pepper, and cayenne in a
bowl. Spread onto a 9x13-inch
baking sheet.
2 . Roast until lightly browned
and crispy, about 20 minutes.
3. Evenly spread Tzatziki into
each pita pocket. Stuff
pockets evenly with spinach,
tomato, cucumber, onion,
and chickpeas.
mediterranean
HEALTHY VEGETARIAN
PER 2 FILLED PITA HALVES: 325 CAL;
8G FAT (1G SAT); 12G PRO; 55G CARB
(9G FIBER, 7G SUGARS); 517MG SODIUM
flavors
45
ratatouille
riffs
 There’s more than one way to enjoy

veggie-heavy ratatouille (rat-uh-TOO-ee).

Start with it spiralized and roasted or make

Provençal-style stew. Then layer it in grilled

cheese, toss it with pappardelle, or stuff it

into peppers. There’s no shortage of

twists on tradition.
mediterranean
flavors

47
Spiralized Sheet Pan Ratatouille
HANDS-ON 15 MINTOTAL 1 HRSERVES 4SUBMITTED BY FIOA
 15 REVIEWS
Roasting spiralized veggies
builds a sweet and smoky
flavor. This less-saucy
ratatouille is ideal as
a sandwich or pizza topping.
1 large eggplant, cut into
½-inch rounds, then cut
crosswise into sticks (6 cups)
2 cups assorted baby heirloom
tomatoes or multicolor
cherry or grape tomatoes
1 medium white onion,
cut into ½-inch wedges
2 . Drizzle with oil. Sprinkle with
thyme, salt, and black pepper. Toss
1 medium red bell pepper,
until well coated; spread into an even
cut into ½-inch strips or rings
layer. Roast 10 minutes.
4 cloves garlic, minced
3. Divide zucchini between pans;
2 Tbsp. olive oil
toss. Roast until eggplant is tender
1 tsp. snipped fresh thyme
and tomatoes are starting to burst,
1½ tsp. salt
about 20 minutes more.
½ tsp. black pepper
4 . Reduce heat to 350°F; roast
3 medium zucchini, spiralized
until vegetables begin to brown,
(6 cups)
about 10 minutes. Toss vegetables
Balsamic glaze, for serving
together. Serve with balsamic glaze.
1. Preheat oven to 400°F. Line HIDDEN GEM VEGAN
2 (10x15-inch) baking pans with PER 1⅓ CUPS: 166 CAL; 8G FAT (1G SAT);
parchment paper. Divide eggplant, 4G PRO; 21G CARB (7G FIBER, 13G SUGARS);
896MG SODIUM
tomatoes, onion, bell pepper, and
garlic between prepared pans.
 ratatouille
riffs
Ratatouille
Flatbread
HANDS-ON 15 MINTOTAL 30 MIN
SERVES 4SUBMITTED BY JULIANA HALE

 1 REVIEW
Cornmeal, for pan
1 lb. purchased fresh pizza dough
1 Tbsp. olive oil
1½ cups Spiralized Sheet Pan Ratatouille
(recipe, opposite)
4 oz. fresh mozzarella cheese, sliced
¼ cup lightly packed fresh basil leaves
Crushed red pepper (optional)
Balsamic glaze, for serving

Ratatouille Preheat oven to 450°F. Lightly grease a baking sheet;

sprinkle with cornmeal. On a lightly floured surface,
Grilled Cheese roll dough into a 10x12-inch rectangle or oval. Transfer
Sandwiches to prepared baking sheet. Brush with oil. Top with
Spiralized Sheet Pan Ratatouille and mozzarella.
HANDS-ON 10 MINTOTAL 15 MIN
SERVES 4SUBMITTED BY JULIANA HALE Bake until crust is golden, about 15 minutes. Sprinkle
with basil and (if using) crushed red pepper. Serve
 1 REVIEW with balsamic glaze. Cut into 8 slices.
8 (½-inch) slices soft Italian bread HIDDEN GEM QUICK VEGETARIAN
⅓ cup mayonnaise PER 2 SLICES: 459 CAL; 15G FAT (5G SAT); 16G PRO; 57G CARB
(2G FIBER, 4G SUGARS); 849MG SODIUM
8 oz. thinly sliced young goat
Gouda or Gouda cheese
1⅓ cups Spiralized Sheet Pan
Ratatouille (recipe, opposite)
1. Spread both sides of each bread slice with
mayonnaise. Layer half the cheese, all the Spiralized
Sheet Pan Ratatouille, and then remaining cheese
on 4 bread slices. Top with remaining bread slices.
2 . Heat an extra-large skillet, grill pan, or griddle
over medium heat. Cook sandwiches, turning halfway
through, until golden and cheese is melted,
4 to 6 minutes.
HIDDEN GEM QUICK VEGETARIAN
PER 1 SANDWICH: 471 CAL; 32G FAT (12G SAT); 19G PRO; 26G CARB
(3G FIBER, 6G SUGARS); 998MG SODIUM

G R I L L E D G R E AT N E S S
mediterranean

Mayo inside a grilled sandwich

adds moisture and helps hold
yo

toppings in place. Mayo on

ma

the outside? It’s the secret to

a crisp, golden, delicious crust.
flavors

PA N I N I P R E S S
If using a panini press, preheat press.
Cook sandwiches until golden and cheese
is melted, about 3 minutes.

49
ratatouille
riffs
Ratatouille Provençale
HANDS-ON 15 MINTOTAL 35 MINSERVES 6SUBMITTED BY STELLA
 15 REVIEWS
This version can be enjoyed as a stew, sauce, or filling,
depending on how long you simmer it.
¼ cup extra-virgin olive oil
1 large onion, coarsely
chopped (2 cups)
2 cloves garlic, minced
1½ tsp. salt
¼ cup dry red wine
¼ cup tomato purée (optional)
1 large eggplant, cut into ¾-inch
pieces (6 cups)
3 medium zucchini, cut into
¾-inch pieces (6 cups)
1 lb. fresh tomatoes, cut into
1-inch pieces (2½ cups)
1 medium red bell pepper, cut
into ¾-inch pieces (1 cup)
1 Tbsp. herbes de Provence
½ tsp. black pepper
Fresh basil leaves, for garnish
1. Heat oil in an 8-qt. Dutch oven over
high heat. Add onion, garlic, and
¼ tsp. salt; sauté until softened, about
2 minutes. Stir in wine and (if using)
tomato purée; cook, stirring frequently,
until reduced by half, about 1 minute
more. Stir in eggplant, zucchini, “This is an amazing
tomatoes, bell pepper, herbes de recipe for a next-day
Provence, black pepper, and remaining meal. I like it best
1¼ tsp. salt. Reduce heat to medium; when the spices have
simmer, covered, 10 minutes. a chance to really
2. Uncover and simmer, stirring penetrate into the
occasionally, until vegetables are tender vegetables.”
and mixture is desired thickness, 12 to – SEWING_NUT
15 minutes more. Garnish with basil.
HEALTHY VEGETARIAN
PER 1⅓ CUPS: 176 CAL; 10G FAT (2G SAT);
4G PRO; 19G CARB (6G FIBER, 12G SUGARS);
620MG SODIUM
 Ratatouille
Pappardelle
HANDS-ON 10 MINTOTAL 15 MIN
SERVES 4SUBMITTED BY JULIANA HALE

 7 REVIEWS
8 oz. pappardelle pasta
2 Tbsp. extra-virgin olive oil
3 cups Ratatouille Provençale (recipe, opposite)
4 cups packed fresh spinach
¼ tsp. salt
¼ tsp. black pepper
2 oz. Parmesan cheese, shaved
Balsamic vinegar (optional)
1. Cook pasta according to package directions; drain,
reserving ½ cup cooking water. Toss pasta with oil.
2 . Reheat Ratatouille Provençale in an extra-large skillet
over medium heat. Add spinach and pasta, tossing just
until spinach wilts. Add enough reserved pasta water
to make a slightly saucy consistency. Season with salt
and pepper. Sprinkle with cheese and drizzle with
balsamic vinegar (if using).
HEALTHY QUICK VEGETARIAN
PER 1½ CUPS: 433 CAL; 18G FAT (4G SAT); 14G PRO; 58G CARB
(6G FIBER, 8G SUGARS); 763MG SODIUM
Ratatouille-
Stuffed
Peppers
HANDS-ON 5 MINTOTAL 45 MIN
SERVES 4SUBMITTED BY JULIANA HALE

 1 REVIEW
2 large red, yellow, and/or orange bell
peppers, halved lengthwise and seeded
2 cups Ratatouille Provençale (recipe,
opposite)
1 cup shredded Italian-blend cheese
Chopped fresh parsley, for garnish
Black pepper, for garnish
Preheat oven to 425°F. Arrange pepper halves, cut
sides down, in a 2-qt. baking dish. Bake 10 minutes.
Turn cut sides up. Stir together Ratatouille Provençale
and ½ cup cheese; spoon into pepper halves.
Cover loosely with foil and bake until peppers are
tender and filling is heated through, about 25 minutes.
Remove foil. Sprinkle with remaining cheese.
Bake until cheese is melted, about 5 minutes more.
mediterranean

Garnish with parsley and black pepper.

HEALTHY VEGETARIAN GLUTEN-FREE
PER 1 PEPPER HALF: 194 CAL; 11G FAT (5G SAT); 8G PRO; 15G CARB
(4G FIBER, 10G SUGARS); 547MG SODIUM
“This is really delicious
and was very popular with
my family. We left out
flavors

the eggplant and added

mushrooms instead.”
– CINDYKR

51
Pesto
HANDS-ON 10 MINTOTAL 10 MIN
MAKES ½ CUP
SUBMITTED BY JULIANA HALE
NEW RECIPE GO ONLINE TO RATE
& REVIEW
1 cup packed basil (see
“Keep it Green,” below)
½ cup toasted walnuts
2 oz. Parmesan cheese,
grated
⅓ cup extra-virgin olive oil
4 cloves garlic, chopped
¼ tsp. salt
Combine basil, walnuts, Parmesan,
oil, garlic, and salt in a food
processor. Cover; process until
nearly smooth. If needed, add
water, a tablespoon at a time,
to thin to desired consistency.
(Transfer to a bowl; cover surface
of pesto with plastic wrap.
Chill up to 3 days.)
VEGETARIAN GLUTEN-FREE
PER 1 TBSP: 154 CAL; 16G FAT (3G SAT);
3G PRO; 3G CARB (0G FIBER, 0G SUGARS);
201MG SODIUM
KEEP IT GREEN
To create a bright green pesto,
blanch basil leaves in boiling
\FYJWdXJHTSIX.RRJINFYJQ^
YWFSXKJWYTFSNHJGFYM IWFNSFSI
UFYIW^GJKTWJYWFSXKJWWNSLYT
KTTIUWTHJXXTW
Pesto
Harissa
Paste
HANDS-ON 20 MINTOTAL 1 HR
MAKES ¾ CUPSUBMITTED BY NCH
 1 REVIEW
7 Tbsp. plus 1 tsp.
extra-virgin olive oil,
plus more as needed
1 tsp. caraway seeds
½ tsp. coarsely ground
cumin seeds
½ tsp. coarsely ground
coriander
1 lb. Fresno peppers, stems
removed, halved, and
seeded if desired (about
12 peppers) or red jalapeño
peppers (see “Hot Tip,”
page 9)
3 large cloves garlic, finely
chopped (2 Tbsp.)
1. Preheat oven to 350°F.
Line a 10=15-inch baking pan
with parchment paper.
2 . Heat 1 tsp. oil in a small skillet
over medium heat. Add caraway,
cumin, and coriander; cook, stirring
frequently, until fragrant, about
30 seconds.
3. Toss together chile peppers,
garlic, the toasted spices,
and 4 Tbsp. oil on prepared pan.
4 . Roast peppers, stirring halfway
through, until peppers are browned
and very soft but not charred, 35 to
40 minutes. Let cool 10 minutes.
5. Transfer mixture to a food
processor. Process until paste-like
but still slightly chunky, adding
2 Tbsp. oil, a tablespoon at a time,
to help blend and reach desired
consistency. (Transfer harissa
paste to an airtight container.
Top with remaining 1 Tbsp. oil to
cover surface. This prevents the
harissa from drying out. You may
need more or less to cover. Chill,
covered, up to 1 month.)
HEALTHY GLUTEN-FREE VEGAN
PER 1 TSP.: 29 CAL; 3G FAT (0G SAT);
0G PRO; 1G CARB (0G FIBER, 0G SUGARS);
0MG SODIUM
Harissa
Paste
Hummus
HANDS-ON 10 MINTOTAL 10 MIN
MAKES 1 ½ CUPSSUBMITTED BY
RCHEISS
 1,645 REVIEWS
1 (15-oz.) can no-salt-added
chickpeas, drained and
rinsed
⅓ cup tahini
¼ cup fresh lemon juice
2 cloves garlic, halved
1 Tbsp. olive oil, plus more
for serving
½ tsp. salt
Blend chickpeas, tahini, lemon
juice, garlic, oil, and salt in a
blender or food processor until
smooth, 2 to 3 minutes. Transfer
to a serving bowl. Drizzle with
additional oil. (Chill, covered, up to
4 days.)
HEALTHY GLUTEN-FREE VEGAN
PER 1 TBSP.: 47 CAL; 3G FAT (0G SAT);
1G PRO; 4G CARB (1G FIBER, 0G SUGARS);
53MG SODIUM
Tzatziki
HANDS-ON 15 MINTOTAL 1 HR, 15 MIN
MAKES 1 ½ CUPSSUBMITTED BY DINAH
 477 REVIEWS
1 medium cucumber, peeled
and coarsely shredded
¼ tsp. salt
1 cup plain low-fat
Greek-style yogurt
1 Tbsp. extra-virgin olive oil
2 tsp. chopped fresh dill,
plus more for garnish
2 tsp. fresh lemon juice
1 small clove garlic, minced
¼ tsp. black pepper
Toss shredded cucumber with
salt in a colander. Let stand 15 to
20 minutes. Squeeze cucumber
with a clean kitchen towel; wring
out excess liquid. Stir together
cucumber, yogurt, oil, dill, lemon
juice, garlic, and pepper in a bowl.
Chill, covered, 1 hour. Garnish with
dill. (Chill, covered, up to 4 days.)
VEGETARIAN GLUTEN-FREE
PER 1 TBSP.: 13 CAL; 1G FAT (0G SAT);
1G PRO; 1G CARB (0G FIBER, 0G SUGARS);
29MG SODIUM
 flavor
bursts
Drizzles or dollops of herbaceous pesto,
creamy hummus, cooling tzatziki,
and so-spicy harissa paste are total
game changers. Add major flavor to any
dish or try ’em as a snack or appetizer
with your favorite dippers.

Hummus

Tzatziki
mediterranean
flavors

53
 heat your veg

Charred Lemon
Broccolini
p. 59
Vegetables are at the heart of Mediterranean

cuisine. If you struggle to make the most of

them, bring the heat. Roasting, sautéing,

and even torching fresh produce brings out

their naturally sweet, caramelized goodness

for easy extras you can serve on the side.

mediterranean
flavors

55
 heat your veg

Pan-Seared
Cauliflower
with
Gremolata
HANDS-ON 10 MINTOTAL 25 MIN
SERVES 4SUBMITTED BY VIRGINIA WILLIS
NEW RECIPE GO ONLINE TO RATE & REVIEW

1 medium cauliflower head

(1½ lb.), cut into 1- to
2-inch pieces
2 Tbsp. water
¼ tsp. plus ⅛ tsp. salt
¼ tsp. black pepper
¼ cup chopped fresh parsley
2 Tbsp. extra-virgin olive oil
1 tsp. lemon zest
1 Tbsp. lemon juice
2 cloves garlic, minced
1. Heat a very large skillet over medium-
high heat and coat with cooking spray.
Working in batches if needed, add
cauliflower in an even layer. Reduce heat
to medium, and cook until browned
and lightly charred, about 5 minutes.
Turn and add the water; cook, covered,
until fork-tender, 5 to 7 minutes. Season
with ¼ tsp. salt and ⅛ tsp. pepper.
2 . Meanwhile, for gremolata, stir
together parsley, oil, lemon zest, lemon
juice, garlic, and remaining ⅛ tsp. each
salt and pepper. Serve with cauliflower.
QUICK GLUTEN-FREE VEGAN
PER ABOUT 1 CUP: 107 CAL; 7G FAT (1G SAT); 4G PRO;
10G CARB (4G FIBER, 3G SUGARS); 272MG SODIUM
mediterranean
flavors

56
Honey-
Lemon
Roasted
Carrot
Salad
HANDS-ON 15 MINTOTAL 50 MIN
SERVES 6SUBMITTED BY THEHUNGRYSCIENTIST

 4 REVIEWS
“I used
2 lb. carrots, peeled and pistachios
sliced diagonally (We used instead of the
rainbow carrots.) sunflower
3 Tbsp. olive oil seeds for even
3 cloves garlic, sliced more color.”
2 Tbsp. lemon juice – GEORGE
2 tsp. honey STANLEY
¼ tsp. salt
¼ tsp. black pepper
2 cups arugula
⅓ cup dried cranberries
2 Tbsp. shelled dry-roasted
sunflower seeds
Grated Parmesan cheese,
for garnish
1. Preheat oven to 400°F. Divide carrots
between 2 (10x15-inch) baking pans.
Drizzle each pan with 1 Tbsp. oil; toss
to coat.
2 . Roast carrots, stirring occasionally,
until soft and starting to brown, about
20 minutes. Top with sliced garlic and
roast 5 minutes more. Let cool 15 minutes.
3. Meanwhile, whisk together lemon
juice, honey, salt, pepper, and remaining
1 Tbsp. oil in a very large bowl. Add roasted
carrots, arugula, and cranberries; toss
to coat. Top with sunflower seeds and
garnish with Parmesan.
HEALTHY VEGETARIAN GLUTEN-FREE
PER ⅔ CUP: 170 CAL; 9G FAT (1G SAT); 3G PRO;
22G CARB (5G FIBER, 12G SUGARS); 234MG SODIUM
heat your veg

Roasted
Beets with
Goat Cheese
and Walnuts
HANDS-ON 20 MINTOTAL 1 HR, 30 MIN
SERVES 8SUBMITTED BY CHEF JOHN

 40 REVIEWS
We used red and golden beets.
Whichever color you choose, select
small or medium beets for this
recipe. Large beets tend to be tougher
and less sweet.
2 lb. beets, tops and bottoms
trimmed and beet greens reserved
(see “Editor’s Tip,” below left)
2 Tbsp. walnut oil
4 oz. soft goat cheese
½ tsp. kosher salt
½ tsp. black pepper
1 cup chopped walnuts, toasted
¼ cup champagne vinegar
1. Preheat oven to 375°F. Wrap beets
in foil and arrange on a baking sheet.
Bake until tender, 45 to 60 minutes.
Remove and cool until easy to handle.
(You can roast beets the day before,
wrap in foil, and chill overnight.)
2 . Increase oven temperature to 400°F.
Peel beets with a sharp paring knife. Cut
beets in half and cut halves into ½-inch-
thick slices.
3. Brush bottom of a 2-qt. rectangular
baking dish with oil. Arrange beet slices in
dish in an even layer, overlapping slightly as
needed. Crumble goat cheese over beets.
Sprinkle with salt and pepper.
4 . Bake until beets are sizzling and edges
of cheese are slightly browned, about
15 minutes. Cool slightly, about 10 minutes.
5. Cut reserved beet greens into thin
slivers and arrange on a serving platter.
EDITOR’S
TIP Top with beets, cheese, and walnuts.
Wrap beet Drizzle with vinegar. Serve warm
greens in or at room temperature.
damp paper VEGETARIAN GLUTEN-FREE
towels
PER ½ CUP BEETS AND ¼ CUP GREENS: 199 CAL;
and chill 16G FAT (3G SAT); 6G PRO; 10G CARB (3G FIBER,
ZSYNQdSJJIJI 6G SUGARS); 192MG SODIUM

Greens
and Beans
HANDS-ON 15 MINTOTAL 30 MIN
SERVES 6SUBMITTED BY GINALOVESFOOD
 26 REVIEWS
2 to 3 Tbsp. chicken stock base
(such as Better than Bouillon)
8 cups water
2 heads escarole, cut into 2-inch pieces
(about 16 cups)
¼ cup olive oil
3 cloves garlic, minced
½ tsp. salt
½ tsp. black pepper
¼ tsp. crushed red pepper
1 (15-oz.) can cannellini beans,
drained and rinsed
2 Tbsp. grated Parmesan cheese
1. Stir chicken stock base into the water in an 8-qt. pot.
(Water should be about 2 inches deep.) Bring to a boil.
Add escarole; cook, stirring to submerge escarole as
it wilts down, until fork-tender, 3 to 5 minutes. Drain
escarole in a colander, discarding cooking liquid.
2 . Heat oil in same pot over medium heat. Add garlic,
salt, black pepper, and crushed red pepper; cook, stirring
frequently, until garlic is softened and fragrant, about
3 minutes. Add drained escarole and beans; cook, stirring
occasionally, until beans are heated through, about
5 minutes. Sprinkle with Parmesan just before serving.
Serve with a slotted spoon. (Chill in an airtight container
up to 3 days.)
QUICK
PER 1 CUP: 153 CAL; 10G FAT (2G SAT); 6G PRO; 15G CARB
(7G FIBER, 0G SUGARS); 432MG SODIUM
“This was easy and delicious. I used
curly kale as I could not find escarole.
Wow is all I can say.”
– SUNDANCEMOM
Charred Lemon
Broccolini
HANDS-ON 10 MINTOTAL 20 MIN
SERVES 6SUBMITTED BY FRANCE C
NEW RECIPE GO ONLINE TO RATE & REVIEW
A kitchen torch shortens cook time for
scorched, crisp-tender Broccolini and
caramelizes natural sugars in the lemons
for a smoky-sweet finish.
1 (16- to 20-oz.) bunch Broccolini,
trimmed and leaves removed
2 lemons
2 Tbsp. olive oil
½ tsp. salt
½ tsp. garlic powder photo on
p. 54
⅛ tsp. black pepper, plus more
for garnish
1 oz. Asiago cheese, shredded (¼ cup)
1. Bring a large pot of salted water to a boil.
Add Broccolini; cook just until starting to soften,
about 2 minutes. Drain. Transfer to a large bowl;
pat dry with a clean kitchen towel.
2 . Halve lemons and arrange, cut sides up, on a
foil-lined baking sheet set on a wire rack.
(See “Editor’s Tip,” below.) Char cut sides of
lemons with a kitchen torch, about 1 minute. Juice
2 lemon halves (you should have about 3 Tbsp.
juice). Reserve remaining lemon halves.
3. For dressing, whisk together charred lemon
juice, oil, salt, garlic powder, and pepper in a
small bowl.
4 . Drizzle Broccolini with half the dressing; toss to
coat. Working in two batches, arrange Broccolini
on prepared baking sheet and lightly char with
torch, turning once, about 5 minutes per batch.
Transfer to a serving platter. Drizzle with remaining
dressing and top with cheese and additional black
pepper. Serve with remaining lemon halves.
QUICK VEGETARIAN GLUTEN-FREE
PER SERVING: 95 CAL; 6G FAT (2G SAT); 4G PRO; 6G CARB
(1G FIBER, 2G SUGARS); 283MG SODIUM
EDITOR’S TIP
When torching, set prepared pan
on a wire rack to protect your work
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NO TORCH, NO PROBLEM
mediterranean
If you don’t have a kitchen torch,
^TZHFSGWTNQNSXYJFI8JYT[JSWFHP
about 6 inches from heat source
FSIUWJMJFYGWTNQJW.S8YJUGWTNQ
QJRTSXZSYNQHMFWWJIYTdRNSZYJX
In Step 4, broil Broccolini until lightly
flavors
HMFWWJITSYTUYTRNSZYJX
Turn and broil until lightly charred
TSYMJTYMJWXNIJdYTRNSZYJX
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59
grain reign

Grilled Shrimp,
Zucchini, and
Farro Bowl
p. 63
 f i b er,
d d f illing
g r a ins a l e n utty
Hear
ty
a n d subt
x t u re, tion
e t e n d a
o t h som t h e fou
t o eate
T h e y c r
n m eals
r . a
flavo i t e r rane
e s s Med e x tras
nd l e
for e i t h all th
up w
t e a m e d
s a u ces,
when a f o od,
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m e at, s
like gies.
v e g
and

mediterranean
flavors

61
grain reign
Salmon Quinoa Bowl
“The dressing with Tahini-Yogurt
is delicious
and makes Dressing
this dish. HANDS-ON 20 MINTOTAL 40 MINSERVES 6SUBMITTED BY THEOTHERJULIAGULIA
I substituted
 1 REVIEW 2 . Meanwhile, whisk together yogurt,
baby spinach
for the 1 cup quinoa, rinsed tahini, lemon juice, garlic, and 1 tsp. salt
kale out of 1¾ cups water plus 3 Tbsp., in a small bowl. Add remaining 3 Tbsp.
personal or as needed water, 1 Tbsp. at a time, until desired
preference.” ½ cup plain Greek-style yogurt thickness. (Chill quinoa and dressing in
– AUNTIE ¼ cup tahini separate airtight containers until ready
BETSY 3 Tbsp. lemon juice to serve or up to 3 days.)
½ tsp. grated garlic 3. Put kale in a large bowl and add
1¼ tsp. salt dressing; use hands to massage until
12 oz. lacinato kale, stemmed and leaves soften slightly. Add carrots,
torn into bite-size pieces chickpeas, and cherries. Toss to coat.
2 small carrots, peeled into 4 . Sprinkle salmon with remaining
long ribbons ¼ tsp. salt. Heat oil in a large nonstick
2 (15-oz.) cans no-salt-added skillet over medium heat. Cook salmon,
chickpeas, drained and rinsed skin sides down, until skin is crisp, 4 to
½ cup dried cherries 5 minutes. Turn and continue to cook
6 (4-oz.) skin-on salmon fillets until fish easily flakes with a fork, 2 to
1 Tbsp. olive oil, plus more 3 minutes more for 1-inch-thick fillets.
for serving 5. Divide quinoa, kale salad, and salmon
Black pepper, for garnish among 6 bowls. Garnish with pepper,
Lemon wedges, for serving drizzle with additional oil, and/or serve
with lemon wedges.
1. Bring quinoa and 1¾ cups water to a
HIDDEN GEM HEALTHY GLUTEN-FREE
boil in a medium saucepan. Reduce heat
PER ½ CUP QUINOA, 1 SALMON FILLET, AND
to medium-low. Cook, covered, until 2 CUPS SALAD MIXTURE: 560 CAL; 19G FAT (3G SAT);
water is absorbed and quinoa is tender, 40G PRO; 61G CARB (11G FIBER, 12G SUGARS);
365MG SODIUM
about 12 minutes. Remove from heat and
let stand, covered, 3 to 5 minutes. Fluff
with a fork.

Cranberry Bean
Tabbouleh
HANDS-ON 35 MINTOTAL 1 HR, 35 MIN
SERVES 6SUBMITTED BY RAEANNE
 49 REVIEWS
Also called borlotti, cranberry beans have a
mildly sweet flavor. Their pink-and-maroon
speckles disappear once cooked.
1 cup fine bulgur (see “Buying Guide,” below)
1½ cups boiling water
2 cups chopped fresh parsley
2 cups cooked fresh cranberry beans
1 cup chopped baby spinach
1 medium tomato, chopped (1 cup)
¾ cup diced yellow bell pepper
¾ cup finely diced onion
¼ cup olive oil
3 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. salt
½ tsp. black pepper
1. Stir together bulgur and boiling water in a heatproof
bowl; let stand until water is absorbed and bulgur is
fluffy and tender, about 30 minutes.
2 . Gently toss together bulgur, parsley, beans, spinach,
tomato, bell pepper, onion, oil, lemon juice, garlic, salt,
and black pepper in a large bowl. Chill, covered, 1 hour
(or up to 2 days), before serving.
HEALTHY VEGAN
PER 1 CUP: 271 CAL; 10G FAT (1G SAT); 10G PRO; 39G CARB
(10G FIBER, 2G SUGARS); 412MG SODIUM
BUYING GUIDE
Bulgur is made from ground wheat berries and
sold in four grind sizes (from small to large): fine,
medium, coarse, and extra-coarse. Larger grain
sizes require longer cooking times and result
in a heartier, chewier texture. Often varieties
of bulgur are interchangeable; follow cooking
INWJHYNTSXTSUFHPFLJKTWGJXYdWJXZQYX
Grilled
Shrimp,
Zucchini, and
Farro Bowl
HANDS-ON 35 MINTOTAL 1 HR, 10 MIN
SERVES 4SUBMITTED BY COWEED
 1 REVIEW
1 cup pearled farro (see
“Label Lingo,” page 70)
¼ cup olive oil
¼ cup red wine vinegar
1 Tbsp. chopped fresh oregano photo on
½ tsp. salt p. 60
¼ tsp. pepper
1 lb. large shrimp (31 to 35/lb.),
peeled and deveined
1 medium zucchini, cut into 1-inch
pieces (2 cups)
½ medium red onion, cut into 1-inch
pieces (1 cup)
2 cups cherry or grape tomatoes, halved
2 Tbsp. chopped fresh mint
Maple-Tahini Dressing (recipe, below)
Lemon wedges, for serving
1. Bring 3 cups water to a boil in a medium
saucepan over medium-high heat. Stir in farro;
reduce heat to low. Simmer, covered, until tender
yet still chewy, 25 to 30 minutes; drain.
2 . Meanwhile, whisk together oil, vinegar,
oregano, salt, and pepper in a large bowl.
Add shrimp, zucchini, and onion. Toss to coat.
(If you like, cover and chill up to 1 hour.) Skewer
shrimp and vegetables on 8 (8-inch) skewers
(if using wooden skewers, soak in water
30 minutes before using).
3. Preheat an outdoor grill to medium heat
(350°F to 375°F). Lightly oil grill grates. Grill
skewers, covered, turning once halfway through,
until shrimp are opaque and vegetables are
crisp-tender, 10 to 12 minutes. Meanwhile, prepare
Maple-Tahini Dressing.
4 . Evenly divide farro, shrimp and vegetables,
tomatoes, and mint among 4 bowls. Drizzle with
Maple-Tahini Dressing. Serve with lemon wedges.
HIDDEN GEM
PER ¾ CUP FARRO, 4 OZ. SHRIMP, ABOUT 1 CUP VEGETABLES,
AND ABOUT 2 TBSP. DRESSING: 495 CAL; 24G FAT (3G SAT);
24G PRO; 51G CARB (7G FIBER, 7G SUGARS); 966MG SODIUM
Maple-Tahini
Dressing
mediterranean
Whisk together ¼ cup tahini, 2 Tbsp. lemon
juice, 2 tsp. pure maple syrup, and 1 minced
clove garlic in a small bowl. Slowly add 3 Tbsp.
water, whisking constantly, until smooth and
drizzling consistency. Makes ⅔ cup.
flavors
63
 grain reign
Sorghum Pilaf with
Roasted Radishes
and Asparagus
HANDS-ON 20 MINTOTAL 1 HR, 5 MINSERVES 4
SUBMITTED BY JULIANA HALE
 1 REVIEW
Sorghum is a gluten-free
grain with a nutty flavor
and chewy texture.
2 cups water
½ cup whole-grain
sorghum
5 Tbsp. olive oil
¾ tsp. salt
8 oz. radishes, trimmed
and halved or quartered,
if large (1½ cups)
2 (½-inch-thick) slices
red onion
8 oz. asparagus, trimmed
and cut into bite-size
pieces (1½ cups)
½ tsp. smoked paprika
mediterranean
½ tsp. lemon zest
3 Tbsp. lemon juice
1 tsp. honey
½ tsp. black pepper
¼ cup chopped fresh mint
¼ cup ricotta salata or
flavors
queso fresco, crumbled
1. Preheat oven to 425°F. Line a
10x15-inch baking pan with foil.
64
2 . Bring water, sorghum,
1 Tbsp. oil, and ¼ tsp. salt to a
boil in a small saucepan over
high heat. Reduce heat to low;
simmer, covered, until al dente,
50 to 60 minutes. Drain any
excess liquid.
3. Meanwhile, arrange radishes
and onion on prepared pan.
Drizzle with 1 Tbsp. oil. Roast
20 minutes. Add asparagus
to pan. Sprinkle with smoked
paprika and ¼ tsp. salt. Toss to
coat. Roast until vegetables are
tender and lightly browned, 10 to
15 minutes more. Cut onion slices
in half crosswise or separate
into rings.
4 . For dressing, whisk together
lemon zest, lemon juice, honey,
pepper, and remaining 3 Tbsp.
oil and ¼ tsp. salt in a large bowl.
Add sorghum, vegetables, mint,
and ricotta salata; toss to coat.
VEGETARIAN GLUTEN-FREE
PER 1 CUP: 282 CAL; 19G FAT
(4G SAT); 5G PRO; 25G CARB (4G FIBER,
4G SUGARS); 580MG SODIUM
Mesfouf
(Sweet
and Nutty
Moroccan
Couscous)
HANDS-ON 15 MINTOTAL 20 MIN
SERVES 8SUBMITTED BY CHRISTINA S
 81 REVIEWS
This breakfast dish can be enjoyed
warm or cold on its own or with milk,
buttermilk, or yogurt.
2 cups low-sodium vegetable broth
½ tsp. salt
5 Tbsp. butter
⅓ cup chopped dried apricots
⅓ cup chopped dates
⅓ cup golden raisins
2 cups couscous
2 tsp. cinnamon
½ cup sliced almonds, toasted
1. Bring broth and salt to a boil in a large
saucepan. Add butter, apricots, dates,
and raisins. Reduce heat to medium and
simmer until butter is melted and dried
fruit is plump, 2 to 3 minutes. Remove from
heat; stir in couscous.
2. Let stand, covered, until couscous is
tender, about 5 minutes. Stir in cinnamon
and almonds. (Chill in an airtight container
up to 5 days. Serve warm or cold. To
reheat, microwave individual servings,
stirring once halfway through, on High
30 to 60 seconds.)
HEALTHY QUICK VEGETARIAN
PER 1⅓ CUPS: 338 CAL; 11G FAT (5G SAT); 8G PRO;
53G CARB (5G FIBER, 12G SUGARS); 240MG SODIUM
 Kisir
(Veggie
Bulgur
P O M E G R A N AT E Salad)
MOLASSES HANDS-ON 25 MINTOTAL 50 MIN
Look for this SERVES 9SUBMITTED BY AHILGAZ
sweet-tart
condiment at  13 REVIEWS
international Many traditional versions of this
markets or online. bulgur-based salad call for tomato
To make your
paste and either chili paste or spicy
own pomegranate
molasses, paprika to lend reddish color and a
combine 6 cups little heat. This version uses fresh
pomegranate juice, tomatoes and crushed red pepper.
1 cup lemon Serve it with Salmon with Balsamic
juice, and 1 cup
sugar in a large Tomatoes on page 30.
saucepan. Bring to 1 cup fine bulgur (see
a boil. Reduce heat; “Buying Guide,” page 63)
simmer, uncovered,
1 cup boiling water
until reduced
to 2 cups. Cool 4 Tbsp. olive oil
before using. 1 medium onion, finely
chopped (1 cup)
2 medium tomatoes, finely
chopped (2 cups)
1 medium cucumber,
chopped (1½ cups)
3 medium bell peppers (any color),
finely chopped (2 cups)
1 cup finely chopped green onions
½ cup finely chopped fresh parsley
½ cup finely chopped fresh
mint leaves
1 tsp. crushed red pepper,
or to taste
½ tsp. salt
3 Tbsp. lemon juice
2 Tbsp. pomegranate molasses
(see tip, above left)
1. Stir together bulgur and boiling water in
a large heatproof bowl. Let stand, covered,
until water is absorbed and bulgur is fluffy
and tender, about 20 minutes.
2 . Meanwhile, heat 2 Tbsp. oil in a large
skillet over medium heat. Add onion; cook,
stirring occasionally, until softened, about
5 minutes.
3. Add cooked onion, tomatoes,
cucumber, bell peppers, green onions,
parsley, mint, crushed red pepper, and
salt to bowl with bulgur. Drizzle with
lemon juice, pomegranate molasses, and
remaining 2 Tbsp. oil. Toss gently until the
salad is thoroughly combined.
HEALTHY VEGAN
PER 1 CUP: 166 CAL; 7G FAT (1G SAT); 3G PRO;
26G CARB (4G FIBER, 6G SUGARS); 142MG SODIUM
simmering
soups

Vegetarian
Spiced Stew
p. 69
Any season, any

reason, soup is

more than food—

it’s comfort and

nourishment.

Enjoy silky

avgolemono,

veggie-packed

lentil stew,

and tomatoey

tortellini soup

(just to name

a few).

mediterranean
flavors

67
simmering
soups

sl r
ow c o o k e

Prepare as directed
below, except in
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bell pepper, and garlic
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remaining ingredients
 YMWTZLMYNQFUNF(TTP
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Serve over couscous and
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Fish Stew 1. Bring 3 cups water to a boil in a

HANDS-ON 20 MINTOTAL 40 MINSERVES 4 SUBMITTED BY RANDALL SHILLMAN
 60 REVIEWS
This take on traditional Turkish
fish stew blends a variety of
Mediterranean influences.
4 cups water
1½ cups couscous
2 Tbsp. olive oil
½ cup chopped white onion
1 medium green bell pepper,
chopped (1 cup)
2 cloves garlic, minced
1 (14.5-oz.) can stewed
tomatoes, drained and
chopped
1 (12-oz.) jar marinated
artichoke hearts, undrained
12 small pitted black and/or
green olives
2 tsp. capers
2 Tbsp. dry white wine
(optional)
1 Tbsp. lemon juice
2 tsp. sumac (Or substitute
additional lemon juice or
1 tsp. lemon zest.)
1 tsp. dried basil or 1 Tbsp.
chopped fresh basil
1 tsp. cumin
1 tsp. minced fresh ginger
1 tsp. crushed red pepper
¼ tsp. black pepper
1 lb. tilapia fillets, cut into
1- to 1½-inch chunks (Cod or
other mild, white fish works
well, too.)
Fresh basil leaves,
for garnish
medium saucepan. Stir in couscous.
Remove from heat; let stand, covered,
about 5 minutes.
2 . Meanwhile, heat oil in a 4- to 6-qt.
Dutch oven over medium heat. Add
onion and bell pepper. Cook until
tender, about 5 minutes. Add garlic
and cook, stirring frequently, about
2 minutes. Stir in tomatoes, artichoke
hearts, olives, capers, wine (if using),
lemon juice, and remaining 1 cup
water. Stir in sumac, basil, cumin,
ginger, crushed red pepper, and
black pepper.
3. Bring to a boil; stir in tilapia.
Reduce heat and simmer, covered,
until fish flakes easily with a fork,
about 10 minutes. Serve over
couscous. Garnish with fresh
basil leaves.
PER 1½ CUPS STEW AND 1 CUP COUSCOUS:
706 CAL; 26G FAT (5G SAT); 34G PRO; 77G CARB
(7G FIBER, 23G SUGARS); 980MG SODIUM

“I add more wine if it’s available and throw in a handful of golden raisins at the end.” – ABOSTON

Avgolemono Soup
HANDS-ON 20 MIN
TOTAL 2 HR, 30 MIN
SERVES 8
SUBMITTED BY CHEF JOHN
 67 REVIEWS
3 lb. chicken quarters
1 large onion, coarsely
chopped (2 cups)
2 stalks celery,
chopped (⅔ cup)
1 large carrot,
chopped (¾ cup)
2 bay leaves
2¼ tsp. salt
¼ tsp. dried oregano
3 qt. cold water
2 Tbsp. extra-virgin
olive oil
1 large onion, diced
(2 cups)
⅔ cup Arborio rice
2 eggs
½ tsp. black pepper
Pinch of cayenne pepper
½ cup fresh lemon juice
Fresh oregano, for
garnish
1. Put chicken, chopped onion,
celery, carrot, bay leaves, 2 tsp.
salt, and the dried oregano in
a large pot. Add the cold water
and bring to a boil. Reduce heat
to medium-low and simmer,
uncovered, skimming foam as
needed, until chicken is falling
off bone, about 90 minutes.
(You can do this step a day
ahead and chill chicken right
in broth.)
2 . Transfer chicken to a bowl
to cool. Strain broth through a
fine-mesh sieve and return broth
to pot. (Save drained vegetables
for another use.) Pull chicken
from bones, discarding skin and
bones; shred chicken.
3. Heat oil in a large skillet
over medium heat. Add diced
onion. Cook, stirring frequently,
until softened, 5 to 7 minutes.
Sprinkle with remaining
¼ tsp. salt.
4 . Stir onion and rice into broth.
Simmer over medium-low heat,
stirring occasionally, until rice is
tender, about 45 minutes.
5. Whisk together eggs, black
pepper, and cayenne in a bowl.
Whisk in lemon juice. Adding
1 cup at a time, whisk 2 cups hot
broth mixture into egg mixture
until combined. Pour egg
mixture into broth in pot. Add
chicken; cook until heated
through, about 5 minutes more.
Garnish with fresh oregano.
(Soup can be made ahead and
chilled, covered, up to 2 days or
frozen up to 1 month. To reheat,
use low heat and do not boil.)
GLUTEN-FREE
PER 1⅔ CUPS: 380 CAL; 24G FAT
(6G SAT); 23G PRO; 17G CARB (1G FIBER,
0G SUGARS); 840MG SODIUM
Vegetarian
Spiced Stew
HANDS-ON 35 MINTOTAL 1 HR, 10 MIN
SERVES 10SUBMITTED BY MAKE-AHEAD MAMAS
 254 REVIEWS
For Spice Mixture
1 tsp. salt
1 tsp. cinnamon, plus more for garnish
1 tsp. cumin
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. nutmeg
¼ tsp. turmeric
⅛ tsp. curry powder
For Stew
1 Tbsp. butter
1 medium sweet onion, chopped photo on
p. 66
(1½ cups)
2 cups finely sliced kale
6 cups low-sodium vegetable broth
1 (15.5-oz.) can chickpeas,
drained and rinsed
1 (14.5-oz.) can diced tomatoes,
undrained
3 large russet potatoes, peeled and
cut into ½-inch pieces (4 cups)
4 large carrots, chopped (3 cups)
2 medium sweet potatoes, peeled and
cut into ½-inch pieces (3 cups)
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 Tbsp. honey
½ tsp. black pepper
Plain Greek-style yogurt, for serving
Make Spice Mixture
1. Stir together salt, cinnamon, cumin,
ginger, cloves, nutmeg, turmeric, and curry
powder in a small bowl.
Make Stew
2 . Melt butter in a 6- to 7-qt. pot over
medium heat. Add onion; cook, stirring
frequently, until soft and just beginning to
brown, about 5 minutes. Stir in kale and
spice mixture; cook, stirring frequently, until
kale begins to wilt and spices are fragrant,
1 to 2 minutes.
3. Stir in broth, chickpeas, tomatoes,
potatoes, carrots, sweet potatoes, lentils,
apricots, and honey. Bring to a boil; reduce
heat. Simmer, covered, stirring occasionally,
until vegetables and lentils are tender, about
35 minutes. Season with pepper. Serve
mediterranean
with yogurt and garnish with cinnamon.
(Cool stew slightly. Transfer to an airtight
container. Chill up to 3 days or freeze up
to 3 months. Thaw in refrigerator before
heating. Transfer stew to saucepan or pot
flavors
and heat through over medium heat.)
HEALTHY VEGETARIAN GLUTEN-FREE
PER 1½ CUPS: 266 CAL; 3G FAT (1G SAT); 11G PRO;
53G CARB (9G FIBER, 12G SUGARS); 505MG SODIUM
69
 simmering
soups Mushroom and
Farro Soup
HANDS-ON 15 MINTOTAL 55 MINSERVES 6SUBMITTED BY KIM

 4 REVIEWS 1. Heat a large pot over

medium heat. Add farro; cook,
1 cup pearled farro
stirring, until toasted, 3 to
(see “Label Lingo,”
5 minutes. Transfer to a bowl.
below)
2 . Heat oil in same pot over
2 Tbsp. vegetable oil
medium heat. Add mushrooms,
1 (16-oz.) pkg. baby bella
onion, carrots, celery, garlic,
mushrooms, sliced
and ¼ tsp. salt. Cook, stirring
1 large onion, chopped
occasionally, until vegetables
(2 cups)
have softened and moisture has
2 medium carrots,
evaporated, 7 to 10 minutes.
chopped (⅔ cup)
3. Add farro to pot. Stir in
2 stalks celery, chopped
Cauliflower- (⅔ cup)
oregano, thyme, bay leaf,
pepper, and remaining ½ tsp.
Gruyère 5 medium cloves garlic,
salt. Pour in wine and cook
minced (5 tsp.)
Soup ¾ tsp. salt
until wine has evaporated, 3 to
5 minutes. Add broth and bring
HANDS-ON 15 MINTOTAL 45 MIN 1 tsp. dried oregano
SERVES 4SUBMITTED BY CAITLYN DIIMIG, RD to a boil. Reduce heat to low.
1 tsp. dried thyme
NEW RECIPE GO ONLINE TO RATE & REVIEW Cook, covered, until farro has
1 bay leaf
softened, 20 to 25 minutes.
8 cups roughly chopped cauliflower ½ tsp. black pepper
4 . Stir in peas. Cook until
2 Tbsp. olive oil 1 cup dry white wine
heated through, 1 to 2 minutes.
1⅓ cups low-sodium vegetable broth, 5 cups low-sodium
Discard bay leaf. Garnish
or more as needed vegetable broth
servings with oregano.
¼ tsp. salt ½ cup frozen peas
¼ tsp. black pepper Fresh oregano, for HEALTHY VEGETARIAN
¼ tsp. garlic powder garnish PER 1⅓ CUPS: 254 CAL; 5G FAT
(1G SAT); 8G PRO; 40G CARB (7G FIBER,
½ cup whipping cream 7G SUGARS); 499MG SODIUM
6 Tbsp. shredded Gruyère cheese
Chopped fresh parsley, for garnish
1. Preheat oven to 425°F. Line a baking sheet
with foil. Toss together cauliflower and oil
in a bowl. Spread cauliflower in an even layer
on prepared baking sheet. Roast, stirring
once, until cauliflower is tender and just
starting to brown, about 30 minutes. (Do not
overbrown cauliflower as it becomes bitter
when blended into soup.) Reserve
½ cup florets for garnish and keep warm.
Let remaining cauliflower cool slightly.
2 . Working in batches if needed, blend
cooled cauliflower, 1⅓ cups broth, salt,
pepper, and garlic powder in a blender or
food processor until smooth. If needed,
add more broth to reach desired consistency.
3. Transfer to a saucepan. Bring just to
a boil over medium heat. Remove from
heat and stir in cream and 2 Tbsp. Gruyère
until melted. To serve, top with reserved
cauliflower florets and remaining cheese.
mediterranean

Garnish with parsley.

HIDDEN GEM VEGETARIAN GLUTEN-FREE
PER 1 CUP: 269 CAL; 22G FAT (10G SAT); 8G PRO;
12G CARB (4G FIBER, 5G SUGARS); 347MG SODIUM
LABEL LINGO
Pearled farro has the bran and germ removed,
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flavors

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YTRNSZYJX

70
Italian
Sausage
Soup with
Tortellini
HANDS-ON 30 MINTOTAL 1 HR, 40 MIN
SERVES 8SUBMITTED BY MARYP

 2,013 REVIEWS

1 lb. sweet Italian sausage,
casings removed
1 cup finely chopped onion
2 cloves garlic, minced
5 cups low-sodium beef broth
½ cup dry red wine
½ cup water
4 large tomatoes, peeled,
seeded, and chopped
(or 2 cups no-salt-added
canned diced tomatoes)
1 cup thinly sliced carrots
¼ cup roughly torn fresh
basil leaves
½ tsp. dried oregano
1 (8-oz.) can no-salt-added “Don’t skip the vino! I used
tomato sauce wine (as the recipe calls
1½ cups thinly sliced zucchini for) this time, and it made
(from 2 medium zucchini) a huge difference.”
3 Tbsp. chopped fresh parsley, 2&2&(.9&
plus more for garnish
8 oz. fresh tortellini (We used
an 8-oz. pkg. of fresh cheese
tortellini, but the soup is
brothy enough to handle
up to 12 oz.)
Grated Parmesan cheese, for
serving
1. Brown sausage in a 5-qt. heavy
pot over medium-high heat. Transfer
sausage to a plate. Pour off all but
1 Tbsp. grease from pot.
2 . Sauté onion and garlic in drippings
over medium-high heat, stirring, until
tender, about 7 minutes. Stir in broth,
wine, the water, tomatoes, carrots,
basil, oregano, tomato sauce, and
cooked sausage. Bring to a boil; reduce
heat. Simmer, uncovered, until flavors
meld, about 30 minutes.
3. Skim grease from soup. Stir in
zucchini and parsley. Simmer, covered,
10 minutes. Add tortellini and simmer
until pasta is tender, 10 minutes more.
4 . Serve with Parmesan and garnish
with parsley. (Soup—before adding
zucchini, parsley, tortellini, and
cheese—can be chilled, covered, up to
3 days or frozen up to 3 months.)
HEALTHY
PER 1¼ CUPS: 241 CAL; 8G FAT (3G SAT);
17G PRO; 24G CARB (3G FIBER, 6G SUGARS);
578MG SODIUM
 focaccia
for you
Soft, warm, and chewy focaccia is the yeast
bread everyone can make. Nail the base
recipe, then customize with toppers you crave.

sliced
button
mushrooms

+
caramelized
sliced
shallots

halved cherry
tomatoes

+
shallot, thinly sliced

+
Pesto (recipe, p. 52)

+
grated
Parmesan
Focaccia
“So great and so easy!
HANDS-ON 30 MINTOTAL 2 HR
MAKES 2 LOAVES
I added extra salt, onion
SUBMITTED BY JACK D powder, garlic powder,
and oregano.”
 245 REVIEWS
– LYNN
2¾ cups bread flour
2½ cups all-purpose flour
1 Tbsp. salt
1½ Tbsp. sugar
3½ tsp. instant yeast
2¼ cups warm water
(100°F to 110°F)
5 Tbsp. plus 3½ tsp.
extra-virgin olive oil
Desired toppers (optional)
1. Whisk together bread flour,
all-purpose flour, and salt in a large
bowl. Make a 3-inch well in center of
flour mixture. Add sugar, yeast, and
water to well; let stand until foamy,
about 5 minutes. Add 3 Tbsp. oil to well
and stir gently with a wooden spoon,
gradually incorporating dry ingredients
3
into wet ingredients until a dough forms.
2 . Transfer dough to a floured surface;
gently knead a few times until smooth halved pitted
and slightly sticky but still soft. Pour Castelvetrano
1½ tsp. oil into a clean, large bowl; add olives
dough, turning to coat all over with oil.
Cover with plastic wrap and let rise until +
doubled in size, 30 to 45 minutes. fresh
3. Brush 1 Tbsp. oil onto each of rosemary
2 (9x13-inch) nonstick baking pans. 4
Gently deflate dough with your fingers
and pull dough from the edges to the
center of the bowl. Divide dough in half;
transfer each half to a prepared baking halved seedless
pan, patting it into an even layer with red grapes
oiled fingers. (Dough may not extend
to pan edges yet, but it will after rising.) +
Transfer pans to center rack of a cold fresh thyme
oven (don’t turn oven on), with a pan
of hot water beneath them, and let +
dough rise until doubled in size, 20 to
crumbled feta
25 minutes.
4 . Gently pat and push dough out to
pan edges and dimple all over with your
+
fingertips. Drizzle remaining oil (1 tsp. balsamic glaze
per pan) over dough surface. Top with
desired toppers (if using).
5. Return pans to oven, with water pan
beneath them again. Set oven to
mediterranean

375°F and bake until loaves are lightly

golden brown and cooked through,
40 to 50 minutes. Let cool 5 minutes.
Transfer to a cutting board and cut each
loaf into 12 pieces.
flavors

VEGAN
PER 1 PIECE: 143 CAL; 4G FAT (1G SAT); 4G PRO;
23G CARB (1G FIBER, 1G SUGARS); 292MG SODIUM

73
 worth
the wait
Balsamic-Roasted
Pork Loin
p. 76
Low and slow is the

way to go—these

leisurely roasts,

braises, and simmers

are designed to

take their time and

prove that good (and

tender) things come

to those who aren’t

in a rush.

mediterranean
flavors

75
 photo on
p. 74

Balsamic-
Roasted
Pork Loin
HANDS-ON 10 MINTOTAL 3 HR, 20 MIN
SERVES 6SUBMITTED BY MELISSA S

 2,O71 REVIEWS

Round out this meal with
cooked broccoli rabe.
½ cup balsamic vinegar
½ cup olive oil
2 Tbsp. steak seasoning rub
2 lb. boneless pork loin roast
1. For marinade, stir together vinegar,
oil, and steak rub in a bowl. Put pork
in a large zip-top plastic bag; pour
in marinade. Seal bag, turning to coat
pork. Chill, turning halfway through,
at least 2 hours or up to 8 hours.
2 . Preheat oven to 350°F. Transfer
pork and marinade to a 9=13-inch
baking dish. Roast pork, basting
every 15 minutes, 1 to 1¼ hours
or until an instant-read thermometer
inserted into center registers 145°F.
Let stand 10 minutes before slicing.
HEALTHY GLUTEN-FREE
PER 4 OZ.: 287 CAL; 17G FAT (4G SAT);
31G PRO; 2G CARB (0G FIBER, 0G SUGARS);
440MG SODIUM
Ґ XöĚĚġĚрѓиēƼƛńŸŭġǛ
ƴŸƴńġūöƞŊŭöĚġöŭĚƛƼƴƴńŊēŞ
ƦŢŊēġƦŸĻǛġŢŢŸǕŸŭŊŸŭƼŭĚġƞ
ƴńġƞŸöƦƴѧґ
– GOLFBHARD
Ґ XöĚĚġĚūŊŭēġĚĻƞġƦńēŢŸǔġƦ
ļöƞŢŊēƴŸƴńġūöƞŊŭöĚġöŭĚ
mediterranean
Pancetta-Wrapped
Stuffed
Turkey Breast
HANDS-ON 15 MINTOTAL 2 HRSERVES 10SUBMITTED BY NICOLE
 16 REVIEWS 1 cup spinach and ½ cup feta
You may need to special- on 1 piece of turkey, leaving a
order the turkey breasts from 1-inch border. Top with other turkey
your butcher. piece. Repeat with remaining
spinach and feta. Use plastic wrap
2 boneless, skinless turkey
to roll up turkey and stuffing
breasts (about 3½ lb. total)
tightly, starting from a long edge.
1 tsp. dried oregano
Discard plastic wrap. Cover roll with
¾ tsp. black pepper
pancetta slices; tie crosswise with
½ tsp. salt
kitchen string at 1-inch intervals.
½ tsp. cumin
Transfer to a rack in a roasting pan.
2 cups fresh spinach
3. Roast 1½ to 2 hours, until an
1 cup crumbled feta cheese
instant-read thermometer inserted
6 oz. pancetta, thinly sliced
into center registers 165°F.
Fresh oregano, for garnish
4 . Set oven rack about 6 inches
1. Preheat oven to 350°F. Cut from heat source and preheat
each turkey breast almost in broiler. Broil, turning halfway

öĚĚġĚƦŸūġĒöĒǛēöƞƞŸƴƦöŭĚ half horizontally, leaving 1 inch through, until pancetta is crisp,

ƞġĚƛŸƴöƴŸġƦŊŭƴŸƴńġĒöŞŊŭļ uncut. Open like a book and lay
ĚŊƦńѧXƴǕöƦöļƞġöƴūġöŢѤґ flat between 2 pieces of plastic
– EIRAMASI wrap. Using a meat mallet, pound
to ½-inch thickness (about a
10x12-inch rectangle). Remove top
flavors
about 4 minutes. (Watch closely
to prevent burning.) Let rest
10 minutes. Remove strings. Garnish
with fresh oregano.

piece of plastic wrap.
2 . Sprinkle oregano, pepper, salt,
and cumin over turkey. Arrange
HEALTHY GLUTEN-FREE
PER 5 OZ.: 287 CAL; 11G FAT (6G SAT);
45G PRO; 1G CARB (0G FIBER, 1G SUGARS);
689MG SODIUM

76

Chicken with Saffron and
Preserved Lemon
HANDS-ON 25 MINTOTAL 5 HR, 10 MINSERVES 4SUBMITTED BY KATHERINE99
 18 REVIEWS
6 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. turmeric
1 tsp. cumin seeds, crushed,
or 1 tsp. ground cumin
1 tsp. black pepper
¼ tsp. salt
4 (11-oz.) chicken leg
quarters (drumstick with
attached thigh)
1 large white onion, chopped
(2 cups)
⅛ tsp. crumbled saffron
threads
2 cups water, or as needed
1 preserved lemon, rinsed and
thinly sliced (see “Pucker
Up,” below)
8 marinated artichoke hearts,
drained and quartered
¼ cup chopped pitted olives
¼ cup coarsely chopped
fresh parsley
Hot cooked ptitim (pearled
couscous), for serving
1. Whisk together 4 Tbsp. oil, the
garlic, turmeric, cumin, pepper, and
salt in a medium bowl. Add chicken
to a large zip-top plastic bag; pour
in oil mixture. Seal bag, turning to
coat chicken. Chill at least 4 hours or
up to 8 hours.
2 . Heat remaining 2 Tbsp. oil in
an extra-large skillet or pot over
medium-high heat. Add onion; cook,
stirring occasionally, until soft and
translucent, about 5 minutes. Push
onion to edges of skillet. Remove
chicken from marinade, discarding
marinade. Add chicken, skin sides
down, to skillet; cook until browned,
about 7 minutes. Turn chicken; cook
worth
the wait
until browned on both sides,
about 5 minutes more.
3. Reduce heat to medium, then
add saffron and enough water to
submerge chicken halfway. Bring to
a boil. Reduce heat to medium-low
and simmer, covered, 20 minutes.
Add preserved lemon. Cook,
covered, about 5 minutes, or until an
instant-read thermometer inserted
into thickest part of each thigh
registers 170°F. Transfer chicken to
a platter; cover to keep warm.
4 . Skim fat from surface of sauce.
Add artichokes and olives; simmer
until slightly thickened, about
7 minutes. Spoon sauce over
chicken and sprinkle with parsley.
Serve with ptitim.
HIDDEN GEM
PER 1 LEG QUARTER AND ⅔ CUP SAUCE:
579 CAL; 40G FAT (8G SAT); 42G PRO;
12G CARB (2G FIBER, 8G SUGARS);
935MG SODIUM

PUCKER UP
Preserved
lemons are tart,
salty, sour, and
potent—so a
little goes a
long way. Look
for them at
the store near
jarred olives
or refrigerated
pickles. Or
make your own:
armagazine.com/
preserved-lemons
 Grilled
Lamb
with Mint
Orange
Sauce
HANDS-ON 10 MINTOTAL 4 HR, 20 MIN
SERVES 4SUBMITTED BY CHEF JOHN

 47 REVIEWS
2 lb. lamb loin chops
2 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. cumin
1 tsp. mixed herb blend
(Italian, Greek, or French
seasoning)
¾ tsp. salt
½ tsp. black pepper
½ tsp. ground coriander
¼ tsp. cinnamon
Pinch of cayenne pepper
¼ cup orange marmalade
1 Tbsp. chopped fresh mint,
plus leaves for garnish
½ Tbsp. rice vinegar
Pinch of crushed red pepper
Orange wedges, for serving
1. Put lamb chops in a large bowl.
Drizzle with oil and sprinkle with
garlic, cumin, herb blend, ½ tsp.
salt, the black pepper, coriander,
cinnamon, and cayenne. Toss until
well coated. Chill, covered, at least
4 hours and up to 8 hours.
2 . Preheat an outdoor grill to high
heat (400°F to 450°F) and lightly
oil grill grates. Sprinkle chops with
remaining ¼ tsp. salt. Grill chops,
turning halfway through, 10 to
14 minutes, or until an instant-
read thermometer inserted into
center registers 125°F to 130°F for
medium-rare. Transfer to a serving
dish and tent loosely with foil.
3. Stir together marmalade, mint,
vinegar, and crushed red pepper
in a small bowl. Brush over cooked
chops. Garnish with mint leaves and
serve with orange wedges.
GLUTEN-FREE
mediterranean

PER SERVING (ABOUT 5 OZ. LAMB): 436 CAL;

28G FAT (11G SAT); 33G PRO; 12G CARB
(0G FIBER, 10G SUGARS); 440MG SODIUM
flavors

78

Beef
Stifado
HANDS-ON 20 MINTOTAL 2 HR
SERVES 4SUBMITTED BY LOLLY B
 27 REVIEWS
Stifado is a Greek stew that can
be made with beef, rabbit, or
pork and almost always includes
whole pearl onions and a fragrant
braising liquid.
2 Tbsp. butter
2 Tbsp. olive oil
2 lb. boneless beef chuck,
cut into 1½-inch pieces
1 medium white onion,
chopped (1 cup)
2 cloves garlic, minced
½ cup dry red wine
½ tsp. salt
½
¼
tsp. black pepper
tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. sugar
1 (4x1-inch) strip orange zest
1 (14.5-oz.) can diced
tomatoes, undrained
½ cup water
1 lb. pearl onions, peeled
(You can use frozen pearl
onions instead of fresh.
Skip the browning step.)
1. Heat 1 Tbsp. each butter and oil in
a 4-qt. Dutch oven over medium-high
heat. Add half the beef and brown on
all sides, about 4 minutes; transfer to a
plate. Add remaining 1 Tbsp. butter to
pot. Brown remaining beef on all sides,
about 4 minutes; transfer to same plate.
2 . Reduce heat to medium. Add
chopped white onion and garlic to pot.
worth
the wait
“This had wonderful
aromatic flavors. The
combination of red
wine, orange peel,
cinnamon, and nutmeg
was delightful.”
– LADYBUG
Cook, stirring frequently, until onion
is softened and translucent, about
5 minutes. Add wine; bring to a simmer
and cook until reduced by half,
about 3 minutes.
3. Return beef to pot. Stir in salt,
pepper, cinnamon, nutmeg, sugar,
and orange zest. Pour in tomatoes
and water. Cover; bring to a boil over
medium-high heat. Reduce heat to
medium-low; simmer 1 hour.
4 . Meanwhile, heat remaining 1 Tbsp.
mediterranean
oil in a large skillet over medium heat.
Add pearl onions; cook, stirring
frequently, until well browned, 5 to
8 minutes. Add onions to stew; simmer,
covered, until beef and onions are
tender, about 20 minutes. Remove
flavors
zest before serving.
PER 1¼ CUPS: 481 CAL; 24G FAT (9G SAT); 41G PRO;
22G CARB (4G FIBER, 11G SUGARS); 913MG SODIUM
79
party on
the med
 r h ome
o y ou
e f un t a r ty.
e asid i r e d p
s nsp
s u n ny
a n - i
s o ms,
Brin
g
r r ane h b los
e uas
M edit s q
with
a
, f ried b a lls,
r ink
s
m eat a k ing
d d
u b bly - a hea e s t s so
B
m ake v e gu
and w i ll h
a
s.
p s v i b e
a n d di a s tal
m as, z y co
do l e
p bre
u

mediterranean
flavors

81
 b om b
Labneh
HANDS-ON 10 MINTOTAL 25 HR

a
SERVES 14SUBMITTED BY BARITONE BOB

 4 REVIEWS

c
2 cups plain Greek-style yogurt

a
¼ cup extra-virgin olive oil, plus l
a
more for serving
1 Tbsp. chopped fresh mint
br
1 Tbsp. chopped fresh dill, ese
plus more for garnish
½ tsp. kosher salt, or to taste
1. Put yogurt in a fine-mesh strainer
lined with 2 layers of cheesecloth. Wrap
cheesecloth around yogurt. Put strainer
over a bowl or large measuring cup to
catch drained liquid. Put 2 unopened
(15-oz.) cans on top of strainer to
weight down yogurt. Transfer to the
refrigerator to drain until yogurt is thick,
about 24 hours.
2 . Discard any drained liquid from
yogurt. Stir together strained yogurt,
oil, mint, dill, and salt in a medium bowl.
Chill, covered, at least 1 hour or up
to 12 hours. Drizzle with additional oil
and garnish with dill. BUILD
HEALTHY VEGETARIAN GLUTEN-FREE A B OA R D
PER 2 TBSP: 59 CAL; 6G FAT (2G SAT);
Round out the
2G PRO; 1G CARB (0G FIBER, 0G SUGARS); party spread
49MG SODIUM
with carrots,
cherry
tomatoes,
cucumbers,
mini bell
peppers,
radishes,
crackers,
naan, and/or
pita. Arrange
fresh herbs,
such as basil,
dill, mint, and
parsley, and
fresh-cut
citrus, such
as lemons,
limes, and
oranges, near
the labneh
and cocktails.
Layer in briny
elements,
such as
capers, olives,
and pickled
h

peppers.
Let guests
e

know if olives
n

have pits.
b
la

Bomba
Calabrese
HANDS-ON 25 MINTOTAL 1 HR
SERVES 28SUBMITTED BY CHEF JOHN
 6 REVIEWS
Originating from the Calabria
region of Italy, bomba Calabrese
is a vinegary and spicy spread or
dip with eggplant, mushrooms,
and peppers as the base. To tame
the heat, use more bell peppers
and fewer chile peppers.
½ small eggplant, peeled
and chopped (2½ cups)
½ cup chopped onion
½ cup quartered button
mushrooms
⅓ cup plus 1 Tbsp. olive oil
½ tsp. salt
1 lb. Fresno or hot cherry
peppers, halved, stemmed,
and seeded (15 to 20 Fresno
peppers; see “Hot Tip,”
page 9)
1 medium red bell pepper,
halved, stemmed, and seeded
1 tsp. minced habanero pepper
(optional)
½ tsp. dried oregano
¼ tsp. fennel seeds, crushed
2 Tbsp. white wine vinegar
1. Pulse eggplant, onion, and
mushrooms in a food processor until
very finely chopped, 8 to 10 pulses.
2 . Heat 1 Tbsp. oil in a 10-inch skillet
over medium-high heat. Add chopped
eggplant mixture and ¼ tsp. salt.
Cook, stirring occasionally, until
vegetables are softened, about
10 minutes.
3. Pulse Fresno peppers, bell pepper,
and (if using) habanero, in food
processor until very finely chopped.
4 . Reduce heat to medium. Stir
chopped peppers and remaining
⅓ cup oil into eggplant mixture in
skillet. Add oregano, fennel seeds, and
remaining ¼ tsp. salt. Cook, stirring
occasionally, until peppers are tender,
20 to 30 minutes. Stir in vinegar.
Remove from heat; let cool. (Chill in
an airtight container up to 2 weeks.)
HEALTHY GLUTEN-FREE VEGAN
PER 1 TBSP.: 35 CAL; 3G FAT (0G SAT); 0G PRO;
2G CARB (1G FIBER, 1G SUGARS); 42MG SODIUM
Dolmas
HANDS-ON 35 MINTOTAL 1 HR, 45 MIN
MAKES 24SUBMITTED BY PATTI MOSCHONAS
 104 REVIEWS
Fill briny grape leaves with tender rice and bright dill
and lemon for a flavorful two-bite appetizer.
1 (32-oz.) carton low-
sodium vegetable broth
1 cup long-grain white rice
24 grape leaves (from a
16-oz. jar), plus more for
lining the skillet and/or
serving plate
3 Tbsp. olive oil
1 cup chopped onion
¼ cup chopped fresh dill
¼ cup chopped fresh
mint leaves
⅓ cup fresh lemon juice, plus
lemon wedges for serving
1. Heat 2 cups broth in a saucepan
until just warm. In a large bowl,
combine warmed broth and rice.
Let stand 20 minutes; drain.
2 . Meanwhile, rinse grape leaves.
Put in a large bowl and cover with
water. Let stand 15 minutes; drain.
3. Heat 1 Tbsp. oil in a 10-inch
skillet over medium heat. Add
onion. Cook, stirring frequently,
until onion has softened, about
5 minutes. Add rice mixture;
cook, stirring frequently, 5 minutes.
Stir in dill and mint; cook 1 minute
more. Stir in half of the lemon
juice; remove from heat.
the med
party on
4 . Arrange a grape leaf, shiny-side
down, on a work surface. Remove
stem, if present. Spoon 1½ Tbsp.
rice mixture on stem end of leaf;
fold both sides in toward the
center and roll up, starting at the
stem end. Repeat with remaining
leaves and filling.
5. Rinse and dry skillet. Line
bottom of skillet with a layer of
grape leaves to prevent dolmas
from scorching. Tightly pack
dolmas into skillet. (Tightly
packing prevents dolmas from
opening while cooking.)
6. Drizzle remaining 2 Tbsp.
oil and remaining lemon juice
over dolmas. Pour in remaining
2 cups broth to cover. Bring to a
simmer. Cover skillet and simmer
45 minutes. (Do not let broth boil,
mediterranean
which can cause the stuffing to
burst out of the leaves.) Remove
from heat; let cool, uncovered,
10 minutes. Serve with lemon
wedges. (Chill cooked dolmas up
flavors
to 5 days.)
HEALTHY GLUTEN-FREE VEGAN
PER 4 DOLMAS: 213 CAL; 7G FAT (1G SAT);
3G PRO; 33G CARB (1G FIBER, 2G SUGARS);
247MG SODIUM
83
 Turkish
Kofta
Meatballs
HANDS-ON 20 MINTOTAL 30 MIN
MAKES 20SUBMITTED BY WILL

 4 REVIEWS
There are many version of
kofta. For party-throwing
ease, we’re making meatballs,
but you may find it skewered
and grilled, too.
2 slices slightly stale
whole-wheat bread,
We are very happy with the results! I used fresh mint instead of dried, and it was a great addition.” – FABEVERYDAY

torn into pieces

1 lb. lean ground lamb
or lean ground beef
1 egg
2 Tbsp. chopped fresh
parsley
“We loved the meatballs we ate when we were traveling in Turkey, so I was excited to try this recipe.

2 cloves garlic, smashed

1 tsp. cumin
1 tsp. dried mint
½ tsp. ground allspice
½ tsp. salt
½ tsp. black pepper
1 Tbsp. olive oil
Arugula, whole-wheat pita
wedges, and/or Labneh
(page 82), for serving
1. Pulse bread pieces in a food
processor until fine crumbs form.
Add lamb and egg. Process until
blended. Add parsley, garlic,
cumin, mint, allspice, salt, and
pepper. Process until evenly
combined. Roll mixture into
20 (1½-inch) meatballs.
2 . Heat oil in a large skillet over
medium heat. Working in batches
as needed, cook meatballs, turning
occasionally, about 10 minutes
or until browned on all sides and
an instant-read thermometer
inserted into centers registers
160°F. Transfer to a paper
towel-lined plate using a slotted
spoon. Serve with arugula, pita,
and/or Labneh. (Chill cooked
meatballs in an airtight container
up to 3 days. To reheat, arrange
on a foil-lined baking sheet.
Cook in a 300°F oven, about
15 minutes or until an instant-read
thermometer inserted into centers
registers 160°F.)
HIDDEN GEM QUICK
PER 4 (1½-INCH) MEATBALLS: 300 CAL;
23G FAT (10G SAT); 18G PRO; 5G CARB
(1G FIBER, 1G SUGARS); 364MG SODIUM

Fried Stuffed
Squash Blossoms
HANDS-ON 15 MINTOTAL 50 MINMAKES 12SUBMITTED BY CHEF JOHN
 16 REVIEWS
These fried blossoms have
a light, tempura-like batter
but still hold up to a creamy,
cheesy filling.
6 oz. soft goat cheese
(chèvre), at room
temperature
1 oz. Gruyère cheese,
shredded
1 egg yolk
Pinch of black pepper
Pinch of cayenne pepper
12 fresh zucchini blossoms
(2 oz.), stems, stamens,
and pistils removed (see
“Prep School,” page 8)
1 cup self-rising flour
½ cup cornstarch
½ tsp. salt
1¼ cups ice-cold water,
or as needed
Vegetable oil, for frying
All-purpose flour, for
dusting
1. For filling, stir together goat
cheese, Gruyère, egg yolk, black
pepper, and cayenne in a bowl
until smooth. Spoon into a 1-qt.
zip-top bag; seal. Snip off one
bottom corner of bag.
the med
party on
make-
ahead
magic
Save on day-of
stress with this
prep-ahead timeline.
BOMBA
CALABRESE
2FPJZUYTd\JJPX
ahead. The longer it
sits in the fridge,
the more time flavors
have to meld.
DOLMAS
Make up to 5 days
ahead.
T U R K I S H KO F TA
M E AT B A L L S
Make up to 3 days
2 . Gently pipe about 2 Tbsp. ahead. Reheat in the
filling into each blossom. Lift oven just before frying
and drape petals over filling to the squash blossoms.
cover completely. Cover loosely
and chill until filling is set and LABNEH
firm, at least 30 minutes and up For best results, this
to 1 hour. dish requires 25 hours
of chilling time.
3. Meanwhile, for batter, stir
together self-rising flour,
FRIED STUFFED
cornstarch, and salt in a SQUASH
medium mixing bowl. Whisk B LO SS O M S
in ice-cold water, a little at a This dish is best
time, until batter is smooth served immediately.
and has the consistency of thin It requires some
pancake batter. hands-on prep and
4 . Pour oil to a depth of 1 inch in
about 30 minutes of
chilling. Set out other
a cast-iron skillet; heat to 375°F.
foods for guests to
5. Sift all-purpose flour over nibble on while you fry
all sides of blossoms, gently the blossoms.
shaking off excess. Dip blossoms
in batter, letting excess batter
drip off.
6. Working with 6 at a time,
carefully add coated blossoms
mediterranean
to hot oil; fry, turning halfway
through, until batter is set
and crisp, 2 to 3 minutes.
a il
t
ck
Transfer to a paper towel-lined
plate. Repeat with remaining
c o
t his
6 blossoms.
p es
flavors
i
rec
HIDDEN GEM VEGETARIAN
y
wa
PER 1 FILLED BLOSSOM: 224 CAL; 18G FAT
(5G SAT); 5G PRO; 11G CARB (1G FIBER,
1G SUGARS); 313MG SODIUM
85
 the med
party on

Hugo
Spritz
HANDS-ON 5 MINTOTAL 5 MIN
MAKES 1
SUBMITTED BY JULIANA HALE
NEW RECIPE GO ONLINE TO RATE
& REVIEW

1 sprig fresh mint

1 slice lime
Ice
4 oz. chilled prosecco
Limoncello 1 oz. chilled sparkling
water
Basil ½ oz. St-Germain
Spritz elderflower liqueur
ICE, ICE 1 lime twist, for garnish
HANDS-ON 5 MINTOTAL 5 MIN
BABY MAKES 1SUBMITTED BY JULIANA HALE Slap mint sprig between your
For jazzed-up NEW RECIPE GO ONLINE TO RATE &
ice cubes, REVIEW hands or against work surface
tuck berries, to release its oils. Add mint
3 leaves fresh basil sprig and lime slice to a 10- to
cucumbers,
Ice 12-oz. glass. Add ice, prosecco,
citrus, and/
or fresh herbs 3 oz. chilled prosecco sparkling water, and St-Germain.
into ice cube 1 oz. limoncello Garnish with lime twist.
trays, fill with 1 oz. chilled sparkling water
water, and Lime wedges, for garnish QUICK GLUTEN-FREE
freeze. PER 5½ OZ.: 134 CAL; 0G FAT (0G SAT);
Slap basil leaves between your hands 0G PRO; 3G CARB (0G FIBER, 6G SUGARS);
12MG SODIUM
TIME IT or against work surface to release
RIGHT oils. Add basil leaves and ice to a BIG BATCH
Chill any 10- to 12-oz. glass. Add prosecco, Muddle 6 sprigs fresh mint in a
sparkling water limoncello, and sparkling water. pitcher. Stir in 1 (750-ml.) bottle
or wine the Garnish with lime wedges. chilled prosecco, ¾ cup chilled
night before
the party. HIDDEN GEM QUICK GLUTEN-FREE
sparkling water, and 3 oz.
Assemble PER 5 OZ.: 147 CAL; 0G FAT (0G SAT); 0G PRO;
St-Germain elderflower liqueur.
drinks right 2G CARB (0G FIBER, 10G SUGARS); Serve immediately in ice-filled
12MG SODIUM
before serving; glasses. Garnish with lime slices
too far ahead BIG BATCH and additional mint sprigs.
and the bubbles Muddle a handful of fresh Makes 6 servings.
will fade.
basil leaves in a pitcher. Stir in
1 (750-ml.) bottle chilled prosecco,
1 cup limoncello, and 1 cup chilled
sparkling water. Serve immediately
in ice-filled glasses. Garnish with
additional fresh basil leaves.
Makes 8 servings.
Kir
Royale
HANDS-ON 5 MINTOTAL 5 MIN
MAKES 1
SUBMITTED BY JULIANA HALE
Aperol
 6 REVIEWS Spritz
½ oz. crème de cassis HANDS-ON 5 MINTOTAL 5 MIN
liqueur MAKES 1
SUBMITTED BY JULIANA HALE
6 oz. chilled champagne or NEW RECIPE GO ONLINE TO RATE
sparkling wine & REVIEW
Fresh raspberries and/or 1 slice orange
blackberries, for garnish Ice
Pour crème de cassis into a 3 oz. chilled prosecco
large champagne flute, white 2 oz. Aperol
wine glass, or other fluted glass. 1 oz. chilled sparkling
Top with champagne. Garnish water
with berries. Put orange slice in a 10- to 12-oz.
QUICK GLUTEN-FREE glass. Add ice, prosecco,
PER 6½ OZ.: 154 CAL; 0G FAT (0G SAT); Aperol, and sparkling water.
0G PRO; 4G CARB (0G FIBER, 6G SUGARS);
0MG SODIUM QUICK GLUTEN-FREE
PER 6 OZ.: 168 CAL; 0G FAT (0G SAT);
0G PRO; 21G CARB (0G FIBER, 1G SUGARS);
8MG SODIUM

BIG BATCH
Combine 1 (750-ml.) bottle
chilled prosecco, 2 cups Aperol,
and 1 cup chilled sparkling water
in a pitcher. Serve immediately
in ice-filled glasses with orange
slices. Makes 8 servings.

“I spent some
time in France,
and this is
mediterranean

the go-to drink

for sitting
outside and
people-
watching.”
– KARL AND
flavors

BELINDA

87
sweet spot

Portokalopita
p. 95
 Your sweet

tooth is

calling,

and the

Mediterranean

has an answer.

Long after

dinner has

left the table,

baklava,

biscotti, and

more treats

are sure to

please.
mediterranean
flavors

89
sweet spot

Spicy-Sweet
Baklava
HANDS-ON 1 HRTOTAL 1 HR, 50 MIN
SERVES 24SUBMITTED BY ARVILLA

 276 REVIEWS

This typically sticky-sweet
dessert gets a hot pepper twist.
When spiking the honey for this
baklava, use a hot sauce that’s not
too vinegary. We used Lola’s Fine
Hot Sauce.
1 lb. finely chopped nuts, such
as pecans, walnuts, and/or
pistachios (4 cups chopped)
1 tsp. cinnamon
1 (16-oz.) pkg. frozen phyllo
dough, thawed
1 to 1¼ cups butter, melted
1 cup sugar
1 cup water
½ cup honey
3 to 4 Tbsp. hot sauce
1 tsp. vanilla extract
1 tsp. lemon or orange zest
1. Preheat oven to 350°F. Butter a
9x13-inch baking dish. Toss together
nuts and cinnamon in a bowl.
2 . Put 1 phyllo sheet in bottom of
prepared dish, trimming to fit. Generously
brush with butter. (Keep remaining dough
covered with a damp cloth as you work
to keep it from drying out.) Repeat with
a second phyllo sheet and more butter,
then sprinkle with ¼ cup nut mixture.
Repeat layers of phyllo, butter, and nut
mixture until nut mixture is gone. (You
should have about 15 layers.) Top layers
with 4 more phyllo sheets, brushing with
butter between each sheet. Using a sharp
knife, cut baklava (all the way through to
the bottom of the dish) into 4 long rows,
then cut diagonally to make 24 diamonds.
Bake until golden brown and crisp, about
50 minutes.
3. Meanwhile, stir together sugar and
water in a small saucepan. Bring to a
boil over medium heat. Stir in honey, hot
sauce, vanilla, and lemon zest. Reduce
heat; simmer, uncovered, 20 minutes.
4 . Remove baklava from oven and
spoon honey mixture over top. Let
cool completely before serving. (Store,
covered, at room temperature up to
10 days.)
PER 1-INCH PIECE: 327 CAL; 24G FAT (8G SAT);
3G PRO; 27G CARB (2G FIBER, 15G SUGARS);
231MG SODIUM
 Mocha Pots
de Crème
HANDS-ON 15 MINTOTAL 3 HR, 15 MINSERVES 4SUBMITTED BY CHEF JOHN

 104 REVIEWS

Espresso powder brings out the rich chocolate notes
in these French custard desserts.
4 oz. bittersweet heat, stirring constantly, until
chocolate, chopped, mixture just begins to bubble
or ½ cup bittersweet or an instant-read thermometer
GET chocolate chips registers 180°F, about 8 minutes.
T H E LO O K ½ tsp. espresso powder, 2 . Pour hot cream mixture over
For chocolate
plus more for garnish chocolate mixture; let stand
curls, buy
the thickest ⅛ tsp. salt 1 minute, then whisk until smooth
milk chocolate 1 cup whipping cream and combined. Divide among
bar you can 3 Tbsp. sugar 4 small heatproof glasses,
find (we used 1 egg yolk, beaten espresso cups, or ramekins.
Hershey’s) ½ tsp. vanilla extract Tap bottoms to remove any air
and shave Sweetened whipped bubbles. Chill, covered, until set,
curls from its cream, for serving at least 3 hours or up to 1 day.
edges with Chocolate curls, for 3. Serve pots de crème with
a vegetable
garnish (see “Get the whipped cream and garnish with
peeler.
Look,” left) chocolate curls and additional
espresso powder.
1. Stir together chocolate,
espresso powder, and salt in GLUTEN-FREE
a bowl. Heat whipping cream, PER SERVING: 408 CAL; 34G FAT
(21G SAT); 4G PRO; 27G CARB (2G FIBER,
sugar, egg yolk, and vanilla in 23G SUGARS); 91MG SODIUM
a small saucepan over medium

P
O
T
IT
F
OF

“I garnished with
whipped cream
and some orange
zest. Got rave
reviews from
everyone.”
– DBELLMAINE
mediterranean
flavors

91
 sweet spot

THE
RIGHT
STUFF
If you don’t
have a
springform
pan, grease
a 9-inch
cake pan.
Line the
bottom
of the
pan with
parchment
paper or
wax paper.
Grease
and flour
the pan.
Remove
from pan
after
cooling.

Fresh Purple-Grape Cake

HANDS-ON 20 MINTOTAL 1 HR, 40 MINSERVES 8SUBMITTED BY MARBALET

 19 REVIEWS
1. Preheat oven to 350°F. Butter and 3. Bake 15 minutes. Top with
2 eggs
flour a 9-inch springform cake pan (see remaining ½ cup grapes; bake until
⅔ cup white sugar
“The Right Stuff,” above). deep golden brown and firm, about
⅓ cup milk
2 . Beat together eggs and white sugar 40 minutes more.
¼ cup unsalted butter, melted
in a large bowl with an electric mixer at 4 . Let cool on a wire rack 10 minutes.
¼ cup extra-virgin olive oil
medium speed until thick, about Run a knife around edge, then release
½ tsp. vanilla extract
3 minutes. Beat in milk, melted butter, and remove sides of pan. Let cool to
1½ cups flour, sifted
mediterranean

oil, and vanilla until blended. In another room temperature.

¾ tsp. baking powder
Pinch of salt
2 Tbsp. lemon zest
1 Tbsp. orange zest
cups small seedless purple
grapes (10 oz.)
flavors
bowl, whisk together flour, baking
powder, salt, and citrus zests. Stir flour
mixture into egg mixture until well
1¾
blended. Scrape sides of bowl and stir
once more. Let stand 10 minutes. Stir in
5. Sprinkle cake with powdered sugar.
Stir together mascarpone and honey
in a small bowl; dollop onto cake.
HIDDEN GEM
PER SERVING: 388 CAL; 21G FAT (9G SAT); 5G PRO;

1¼ cups grapes. Spoon into prepared 46G CARB (1G FIBER, 27G SUGARS); 94MG SODIUM
Powdered sugar, for dusting
pan; smooth top with a spatula.
½ cup mascarpone cheese
1 Tbsp. honey

92
Almond
Biscotti
HANDS-ON 40 MINTOTAL 2 HR, 15 MIN
MAKES 22SUBMITTED BY CHEF JOHN

 62 REVIEWS
2 cups flour
1 tsp. baking powder
¼ tsp. salt
1 cup plus 1 Tbsp. sugar
3 Tbsp. unsalted butter,
at room temperature
1 Tbsp. olive oil
2 eggs
¾ tsp. almond extract
¼ tsp. vanilla extract
½ cup whole almonds
plus ½ cup chopped
toasted almonds
½ cup dried cranberries or
cherries (optional)
Melted dark, milk,
and/or white chocolate
(optional) (see tip, below)
1. Whisk together flour, baking powder,
and salt in a bowl.
2 . In another bowl, mix together sugar, butter,
and oil until creamy. Add 1 egg; mix until
incorporated. Add remaining egg, almond
extract, and vanilla; whisk until smooth. Add
flour mixture; mix until incorporated. Stir in
whole almonds, chopped almonds, and (if
using) cranberries. Chill mixture, covered,
30 minutes.
3. Preheat oven to 350°F. Line a large baking
sheet with a silicone mat or parchment paper.
4 . Divide dough in half. Shape each half into an
8-inch log. Wrap with plastic wrap and flatten
until logs are 3 or 4 inches wide and about
½ inch thick. Remove wrap. Put flattened
logs 4 inches apart on prepared baking sheet.
5. Bake until golden and a toothpick inserted
into centers comes out clean, 25 to 30 minutes.
Let cool on baking sheet 15 minutes.
6. Reduce oven temperature to 325°F. On a
cutting board, carefully cut each log at a slight
angle into ½- to 1-inch-thick slices with
a serrated knife. Arrange slices cut-sides M E LT E D
down on baking sheet. Bake, turning once C H O C O L AT E
halfway, until golden brown and crunchy, Microwave
about 27 minutes (Depending on the size dT_HMTHTQFYJ
and shape of the biscotti, your baking times in a medium
bowl on High
will vary greatly. Keep peeking at them once
KTWdRNSZYJ
they get close, and wait for that perfect stirring at
golden brown.) 10-second
7. Transfer to a wire rack; let cool to room intervals or
temperature. If you like, dip into and/or drizzle until melted
cookies with melted chocolate. Let stand or and smooth.
chill until set.
PER 1 COOKIE: 220 CAL; 10G FAT (4G SAT); 4G PRO;
30G CARB (1G FIBER, 20G SUGARS); 65MG SODIUM
sweet spot

G h
ho ba
r ay e

(GOH-REE-BAH)
Sometimes spelled
ghoriba, ghriba, or
ghryba, these cookies are
popular in North African
and Middle Eastern
countries. Styles vary,
but this particular version
is similar to a shortbread
and studded with almonds
or cloves.
Ghorayebah Portokalopita
HANDS-ON 15 MINTOTAL 45 MIN HANDS-ON 25 MINTOTAL 2 HR, 25 MIN
MAKES 30SUBMITTED BY SHIARA SERVES 12SUBMITTED BY DIANA MOUTSOPOULOS

 1 REVIEW  9 REVIEWS

1 cup powdered sugar
1 cup ghee (clarified butter)
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
¼ tsp. salt
30 whole cloves or blanched
whole almonds
1. Preheat oven to 300°F. Beat together
powdered sugar, ghee, and vanilla in a bowl with
an electric mixer at medium speed until smooth
and creamy. Add flour, baking powder, and salt;
stir until dough holds together.
2 . Roll dough into 1-inch balls (about 1 Tbsp.
each) and arrange 2 inches apart on ungreased
baking sheets. (For uniform-size balls, we
patted dough into a 5x6-inch rectangle on
a lightly floured surface then cut evenly into
30 squares before rolling each into a ball.)
Flatten slightly and press a clove or almond
into top of each cookie.
3. Bake until bottoms are lightly browned, about
15 minutes. Let cool on baking sheet 10 minutes.
Transfer to a wire rack to cool completely.
Remove cloves before eating. (Store cookies
between sheets of wax paper in an airtight
container at room temperature up to 5 days
or freeze up to 3 months.)
HIDDEN GEM
PER 1 COOKIE: 108 CAL; 7G FAT (4G SAT); 1G PRO; 10G CARB
(0G FIBER, 4G SUGARS); 32MG SODIUM
“This recipe was handed down
to me by my mother. When
I moved away, I took what
reminded me of my home and
family. This cookie is usually
enjoyed for Eid celebrations,
but you are surely free to bake
them at any time of the year.”
This Greek cake is a must-try for anyone
who thinks phyllo is too fussy. The phyllo is
torn and dried—the drier the better—and
tossed with a tasty custard. A glossy orange-
and-cinnamon syrup ensures it stays moist.
For Syrup
1¾ cups sugar
1¼ cups water
1 tsp. cinnamon
1 orange, scrubbed and halved
For Cake
1 (16-oz.) pkg. frozen phyllo dough, thawed
3 to 4 tsp. orange zest (from 3 oranges)
½ cup orange juice (from 2 oranges)
5 eggs
7 oz. plain Greek-style yogurt
¾ cup olive oil
½ cup sugar
1 Tbsp. baking powder
Thin orange slices (We used a mix
of Cara Cara and navel oranges.) photo on
p. 88
Fresh mint leaves, for garnish
Make Syrup
1. Heat sugar, water, and cinnamon in a saucepan
over medium-high heat. Juice orange halves
into pan and add juiced halves to pan. Bring to
a boil, stirring to dissolve sugar. Boil, uncovered,
8 minutes. Remove from heat and discard
orange halves; let cool.
Prepare Cake
2 . Tear phyllo sheets into approximately 1x2-inch
pieces and scatter on baking sheets or trays. Let
dry, uncovered, at room temperature, 30 minutes,
tossing occasionally.
3. Meanwhile, blend orange zest, orange juice,
eggs, yogurt, oil, sugar, and baking powder in a
blender at high speed until frothy, about 2 minutes.
4 . Preheat oven to 350°F. Lightly grease
a 9x13-inch baking pan; transfer phyllo to pan.
5. Pour egg mixture over phyllo. Stir gently to
ensure egg mixture is evenly distributed among
phyllo pieces. Top with orange slices.
6. Bake until top is golden and filling is set,
about 45 minutes. Immediately pour cooled syrup
over hot cake. Let stand until most of syrup has
soaked in, at least 1 hour. Garnish with fresh mint.
Cut into 12 pieces. Serve immediately or chill,
mediterranean

covered, up to 3 days.
– SHIARA
HIDDEN GEM
PER SERVING: 441 CAL; 18G FAT (4G SAT); 7G PRO; 63G CARB
(2G FIBER, 42G SUGARS); 341MG SODIUM

“The steps were extremely

flavors

easy to follow. I love this

Ramadan sweet so much.”
– SHANAZ

95
 recipe index
APPET IZE RS Poultry 51 Ratatouille-Stuffed Peppers
77 Chicken with Saffron and
83 Bomba Preserved Lemon 44 Red Lentil Curry
Calabrese 19 Lemon-and-Garlic
83 Dolmas Marinated Chicken 45 Risotto with Radicchio,

Allrecipes® Mediterranean Flavors™ (ISSN 2328-0263), 2024. Mediterranean Flavors is published annually in February by Meredith Operations Corp., 1716 Locust St., Des Moines, IA 50309-3023. Allrecipes is a registered trademark in the United States. © Meredith Operations Corp. 2024. All rights reserved. Printed in the U.S.A.
Kebabs Gorgonzola, and Balsamic
85 Fried Stuffed Squash
Blossoms 76 Pancetta-Wrapped Stuffed Glaze
Turkey Breast 45 Roasted Chickpea
84 Turkish Kofta Meatballs
25 Pesto Chicken Penne Gyros

DESS ERTS
9 Shakshuka
Seafood 48 Spiralized Sheet Pan
93 Almond Biscotti
32 Coquilles Saint-Jacques Ratatouille

92 Fresh Purple-Grape
28 Drunken Mussels 43 Stuffed Portobello
Mushrooms
Cake 33 Garlicky Tomato-Sauced
95 Ghorayebah
Shrimp 41 Veggie Bolognese

91 Mocha Pots de Crème

63 Grilled Shrimp, Zucchini, 8 Zucchini and Squash
and Farro Bowl Blossom Frittata
95 Portokalopita 33 Grilled Tuna Steaks
90 Spicy-Sweet Baklava with Grape-and- SIDES
Caper Salsa

DI PS, SAU CES & MO RE 16 Grilled Tzatziki- 59 Charred Lemon

Marinated Salmon Broccolini
Kebabs 73 Focaccia
19 Baharat
25 Pasta with Scallops,
52 Harissa Paste Zucchini, and Tomatoes
59 Greens and Beans

52 Hummus
57 Honey-Lemon Roasted
Carrot Salad
82 Labneh
31 Pistachio-Crusted
Salmon 65 Kisir (Veggie Bulgur Salad)
63 Maple-Tahini Dressing
11 Salmon and Swiss Chard
KEY FEATURES Quiche 56 Pan-Seared Cauliflower
TO MAKE YOUR 52 Pesto
62 Salmon Quinoa Bowl with
with Gremolata
BROWSING
EASIER:
52 Tzatziki Tahini-Yogurt Dressing 58 Roasted Beets with Goat
Cheese and Walnuts
How-To Video DRINKS 30 Salmon with Balsamic 64 Sorghum Pilaf with
on Allrecipes.com Tomatoes Roasted Radishes and
Asparagus
Hidden Gem 87 Aperol Spritz 30 Sheet Pan Halibut
A new or newer with Orange and
recipe with
86 Hugo Spritz Fennel SOUP S & STEWS
few reviews that 87 Kir Royale Vegetarian
deserves your
attention.
86 Limoncello 24 Balsamic Ravioli 69 Avgolemono Soup
Basil Spritz 79
Healthy Pick
10 Cilbir (Turkish Eggs) Beef Stifado
70 Cauliflower-Gruyère
MAIN D ISHE S
Quick 63 Cranberry Bean Soup
30 minutes or less Tabbouleh
Beef & Lamb 36 Chef John’s
Vegetarian
19 Beef Kebabs with
42 Eggplant Parmesan Gazpacho
Gluten-Free Pomegranate 17 Grilled Halloumi 29 Cioppino
Couscous Kebabs 37 Cucumber-Honeydew
Vegan
79 Beef Stifado 64 Mesfouf (Sweet and Nutty Melon Gazpacho
Moroccan Couscous) 68 Fish Stew
78 Grilled Lamb with
Mint Orange Sauce 23 Pasta Fazool 13 Harissa Chickpea
18 Kofta Kebabs 22 Pasta Melanzana Stew
mediterranean

Pork 40 Rainbow Potato Pancakes 71 Italian Sausage Soup

with Harissa and Eggs with Tortellini
76 Balsamic-Roasted
Pork Loin 70 Mushroom and Farro
12 Breakfast Paella
49 Ratatouille Flatbread Soup
69 Vegetarian Spiced
flavors

13 Croque Madame 49 Ratatouille Grilled Cheese Stew

76 Pancetta-Wrapped Stuffed Sandwiches 37 Watermelon-Tomato
Turkey Breast 51 Ratatouille Gazpacho
Pappardelle 36 White Gazpacho
50 Ratatouille Provençale

96
 O F A B E T TE R R E A L E S TATE E XPE R I E N CE

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