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Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food Hardcover – September 1, 2020

by Sheela Prakash (Author)

4.4 968 ratings

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Cook your way through 75+ simple yet tantalizing Mediterranean recipes that make the most of what’s in season.

Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed, flexible attitude. It’s simple enough for a quick family meal, but never out of place for a weekend gathering with friends. Alongside stunning photography, discover easy crowd-pleasers like Herby Ricotta; weeknight meals like One-Pan Sausage, Pepper, and Onion Bake; and desserts like Roasted Figs with Dark Chocolate and Sea Salt.

Beyond the recipes, this is a book that teaches how to build a wholesome, well-stocked pantry. Start off with an introduction to the Mediterranean style of cooking and then choose your own adventure:

Three-Ingredient (or Less) Snacks and Cocktails: Whether it’s a pre-dinner snack you crave or a simple cocktail to shake up for friends, you’ll find easy and fun ideas like Smoky White Bean Hummus, Za’atar Pistachios, and Honeyed Prosecco.

Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Niçoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.

Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish–worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.

Colorful Pastas: Who doesn’t love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.

Gathering Dishes: The chapter’s name says it all! Whether it’s Tuesday or Saturday, and whether you’re cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.

Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rosé-Soaked Peaches, and Chocolate Olive Oil Cake.

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Print length

208 pages
Language

English
Publisher

Harvard Common Press
Publication date

September 1, 2020
Dimensions

8.3 x 0.85 x 10.3 inches
ISBN-10

1558329994
ISBN-13

978-1558329997
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From the Publisher


Introduction When I think about what or who inspired my deep affection for Mediterranean cuisine, it’s a simple answer: Graziella. Picture the most Italian of Italian nonne—a bit rotund, apple-cheeked, with an apron almost always tied around her waist. I’d lived in Italy and had traveled around the Mediterranean and tasted great food—some of the best ever—before I met Graziella, but it wasn’t until her that I knew what true Mediterranean food was—that it’s a feeling more than a practice.	Where to Begin This book harnesses the relaxed attitude of Mediterranean cooking. Each recipe isn’t made to feel overwhelming or time consuming and most (though there are a few exceptions) are easy enough to pull off no matter the night of the week. This is the type of food I cook each and every night, whether just for my husband, Joe, and me or when family or friends gather around the table with us. The flavors of the Mediterranean—the grassy olive oil, the sweet tomatoes, the fragrant herbs—are what most inspire me and also just so happen to be ingredients that naturally lend themselves to wholesome, satisfying eating.	Three-Ingredient (or Fewer) Snacks and Cocktails Whether I’ve invited over a few friends for dinner or it’s simply a relaxed Saturday night without any guests, having something to snack on and sip while the evening gets going is a must in my book. I, however, under no circumstances, will make it harder on myself than it needs to be. That’s where these simple situations come in. Each recipe calls for just two or three ingredients, not including salt, pepper, and olive oil, which are such pantry essentials I consider them passes. They’re effortless appetizers and drinks that manage to show off a little when they’re the kickoff to a dinner party—or when you’re just feeling peckish and thirsty at 5 o’clock on a quiet night in.	Salads and Soups I grew up with a salad on the dinner table every night, and it’s a habit I can’t shake. I find it’s just about the easiest way to squeeze an extra serving of vegetables onto my plate, and I’ve always appreciated the crunchy, cold contrast it lends to whatever else is part of the meal. Often, however, the salad is the meal when I’ve loaded it with a bunch of extra-satisfying things.


Beans, Grains, and a Few Bready Things What I love about things like beans, risotto, and even good toast, all of which are featured in this chapter, is their versatility. They’re all such empty canvases that can be transformed into whatever you want them to be depending on what you add to them and how many mouths you want to feed. Sure, a slice of toast is more often thought of as a snack but pile it with one or two tasty things and suddenly it’s a dead-simple dinner, too. Or stir lots of vegetables into a pot of cooked grains like farro and you’ve got something that’s just as good at playing side dish as it is taking the role of a satisfying, albeit meatless, main. Eat these recipes as you like them, when you like them.	Colorful Pastas Although pasta has a reputation for being less than wholesome, I’d argue that’s hardly the case. Sure, it can sometimes be made decadent with cream, butter, and such, but it also can be light enough to make it into your weekly dinner routine. When you use pasta as a base for lots of colorful vegetables, it’s suddenly something you can feel good about eating. The approach is simple: Flip the proportions so you’re eating a vegetable dish with pasta rather than a pasta dish with vegetables. (All that means is you’re using less pasta and bumping up the vegetables.) Don’t worry! There will still be cheese and other good things tucked inside. Your pasta isn’t going to be any less comforting than usual—it’s just going to be a whole lot more interesting.	Gathering Dishes A gathering doesn't necessarily mean the kind with lots of people involved. A small crowd should never feel like any less of an occasion to share a good meal. What I cook midweek or on a quiet Sunday night isn’t always a whole lot different from what I cook when friends come by for dinner on Saturday night. Of course, there are hectic Wednesdays when some semblance of a civilized dinner seems impossible, but if you’re able to feed yourself well as many nights a week as possible, I deem that a major win. To do that, make simple the goal and lean on good ingredients. Unfussy main dishes have a magical way of coming together easily enough that whatever the situation may be or however many mouths you’re feeding, what you’re gathering around the table for always feels special.	Desserts My approach to dessert is fairly simple: Enjoy it. I say that as someone with an unyielding sweet tooth who also believes strongly in an everything-in-moderation approach. Satisfying a craving for a slice of cake is just as important as loading your plate with colorful vegetables, if only for your personal well-being. My favorite desserts are the most uncomplicated—those that can be pulled together with only a handful of ingredients. If it’s a dessert involving peak-season fruit (as many of my favorites do), this allows their sweetness to really shine. Even if it involves chocolate instead, it means it’s something that’s easy enough to enjoy without the need for an occasion, because I firmly believe you don’t need one.

Slinky Red Peppers with Capers and Sherry Vinegar

Jarred roasted red peppers are a great convenience, but, unfortunately, all that time hanging out in the jar causes them to become pretty muted and bland compared to those made from scratch. Luckily, I’ve found a way to improve them. Marinate a jar of roasted red peppers with olive oil and sherry vinegar, throw in some capers for a salty, briny bite, and you have something that’s much greater than the sum of its parts.

Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas

When it’s mid-summer and too hot to even think about cooking, make this soup. Toss a handful of things in a blender and, before you know it, you have something cool and refreshing yet surprisingly satisfying. The latter is thanks to tahini, the sesame seed paste that’s most commonly used to make hummus. It lends creaminess and nutty flavor but, more importantly, it adds a bit of protein and healthy fat, which turns this chilled soup into a light meal. My favorite part, though, is the crispy spiced chickpeas. They also add protein but, really, they’re there for the textural contrast they give every spoonful. Just be sure to make them right before you serve the soup, as they’ll lose their crunch if made too far in advance.

Cheesy Brussels Sprout and Farro Bake

Maybe because I grew up on them (like so many of us did), I have a soft spot for casseroles, even though they’re hardly trendy these days. So, I am calling this a “bake” to keep up with the times, but truly, it’s the most delightful casserole I’ve eaten in years. Or, should I say, it’s a bit like a warm grain salad that’s held together with lots of melty Gruyère cheese and made browned and crisp on top with Parmesan. Toasted hazelnuts add crunch and balsamic and Dijon provide the right amount of tang to prevent each bite from feeling heavy. Eat it as a main dish or side dish, whichever you prefer. I also happen to think it can be quite a star at the Thanksgiving table. And if you have any leftover, don’t sleep on it; It’s one of my favorite lunches, eaten warm, at room temperature, or cold.

Pesto Pasta with Charred Radicchio

I’ll be the first to admit: Pasta tossed with nothing but good pesto sauce doesn’t need much tinkering. However, I will say radicchio does something extra magical to it. Although the vegetable’s inherent bitterness can be jarring to those unaccustomed, it’s tamed when thrown under the broiler for a few minutes until the edges soften and char. To be sure, it still holds some of its bite, which is a good thing, because it offsets the richness of the oil and cheese-heavy sauce—not to mention its crimson hue adds a striking pop of color to the emerald green bowl.

Salmon in Crazy Water

I first learned about acqua pazza, or “crazy water,” from the late, great chef and cookbook author Marcella Hazan. The tomato-based broth that's used as a poaching liquid, typically for flaky white fish, is traditional in the southern Italian region of Campania. I was initially drawn in by the silly name but quickly fell for the easily adaptable broth. It’s simply simmered tomatoes and water, which means it can be flavored with as few or as many aromatics and herbs as you’d like. Here, I beef up the broth with onion and fennel seeds, so it can hold up to meaty salmon fillets. It’s a meal that’s light yet satisfying and begs to be served with bread to mop up the savory broth.

Crispy Spiced Lamb and Cauliflower with Dates

This dish is a study in how joining ingredients with such stark contrast can result in something surprisingly fabulous. Crispy bits of ground lamb seamlessly meld with tender, seared cauliflower florets and caramelized dates when a healthy hand of warm spices is involved. A lemony tahini sauce drizzled over the whole mess lends a nutty, creamy element that also helps tie things together. Although the pine nuts are optional, given they usually don’t come cheap at the grocery store, they do add one more element—a buttery, crunchy one—to this showstopper, so it’s worth the splurge, if you’re willing.

Apricot Almond Clafoutis

If you can make pancakes, you can make clafoutis. The classic French dessert is no more than a simple egg-rich batter filled with fruit and baked into something that’s both custardy and cake-like. Although cherries are most traditional, just about any fresh fruit is made better when turned into clafoutis. I particularly love featuring sweet and tart apricots when they come around because their short season deserves special attention. Apricots pair especially well with almonds—inside their pits are seeds called kernels that actually have an almond-like flavor, which is often extracted and used as a flavoring agent in desserts and liqueurs in France. Rather than have you break out a nutcracker, almond flour and a scattering of sliced almonds lend the complementary notes.

Raspberry Ricotta Gratin

This three-ingredient dessert doesn’t need much explanation. Cover fresh raspberries in a thick layer of creamy ricotta, sprinkle it with brown sugar, and broil until the top becomes reminiscent of crème brûlée. The berries just begin to release their juices but remain whole, making it easy to scoop them up with bites of warm, sugared ricotta. I love preparing these in individual ramekins so everyone can break through their own caramelized sugar layer, but it’s also fun to make it in one larger dish and just hand everyone a spoon. It almost goes without saying that this technique is lovely with any other berry, too.

Editorial Reviews

Review

“Sheela is uniquely attuned to the kinds of foods we crave. I want to drink a Honeyed Prosecco immediately, maybe with a side of Cacio e Pepi Farinata. For dinner, it’ll definitely be the Braised Harissa Eggplant. Or maybe the Melted Broccoli Pasta? Whichever I don’t eat tonight, I’ll eat tomorrow. This is not simply food for dinner; this is food for life.”

―DAVID TAMARKIN, editor and digital director of Epicurious and author of COOK90

“With dishes like Pesto Pasta with Charred Radicchio, Skillet Lemon Chicken Thighs with Blistered Olives, and London Fog Affogato, Sheela stays rooted in tradition while bringing a vibrant new take to the Mediterranean table. What a great book for new and well-seasoned cooks alike.”

―MINDY FOX, food writer and best-selling author with Antoni Porowski of Antoni in the Kitchen

“This gorgeous book celebrates Mediterranean flavors with recipes that will be endlessly pleasing and full of delight in your homes for years to come.”

―NIK SHARMA, author of The Flavor Equation and Season: Big Flavors, Beautiful Food

About the Author

Sheela Prakash is a food and wine writer and recipe developer, as well as a Registered Dietitian. A longtime editor at Kitchn, the largest independently owned food media site on the web with more than 17 million unique readers per month, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA.

A self-taught cook, Sheela fell in love with the flavors and style of the Mediterranean after living and studying in Florence, and later completing a summer farm internship at Tenuta di Spannocchia, just outside of Siena, Tuscany. She is a graduate of New York University’s Department of Nutrition and Food Studies and obtained a master’s degree in Food Culture & Communications at the Slow Food-founded Università degli Studi di Scienze Gastronomiche (University of Gastronomic Sciences) in Northern Italy. In addition, Sheela holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET).

Product details

Publisher ‏ : ‎ Harvard Common Press; First Edition (September 1, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 1558329994
ISBN-13 ‏ : ‎ 978-1558329997
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8.3 x 0.85 x 10.3 inches

Best Sellers Rank: #22,005 in Books (See Top 100 in Books)
- #44 in Vegetable Cooking (Books)
- #46 in Mediterranean Cooking, Food & Wine
- #190 in Quick & Easy Cooking (Books)

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Jennifer S.

Thoughtful, Personable, and Highly Cookable

Reviewed in the United States on September 30, 2020

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Mediterranean Every Day is the antidote to our current times: easy, unfussy recipes that don't require a ton of effort and yield delicious, satisfying results. I've already made a handful of recipes (the vinaigrette, the roasted chicken, the cucumber/tahini soup, the Niçoise salad) and each has been more delicious than the last. I feel deeply appreciative that the recipes can be appropriate for a harried mid-week get-food-on-the-table meal, to a luxuriating and lingering weekend dinner.

My favorite part of the book is the personable tone of the author. I feel that the intro to each chapter and the headnotes above each recipe have made me feel like I know Sheela (and her husband, Joe!). From their love story of scallops, to inspiration she found while living in Italy, the entire book feels like you're chatting with a friend while she shares her pro cooking tips.

I'd highly recommend this book to anyone seeking fresh, light, and inspired (but not difficult) meals. The recipes feel thoroughly tested, the photography is gorgeous, and all aspects of the book feel very thoughtful. I can't wait to see more from this author!

27 people found this helpful

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Mary Benjamin

Beginner perfect.

Reviewed in the United States on February 22, 2024

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Lots of easy to make recipes without crazy or confusing ingredients. Clear instructions and the ones I’ve tried so far we love.

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Angela Dunbar

Not exactly what I was looking for

Reviewed in the United States on April 18, 2024

Verified Purchase

These recipes are not what I had in mind when thinking of the Mediterranean diet. Lots of pasta and meat dishes versus grains and fish

One person found this helpful

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Dr. H.

Fantastic cookbook, great recipes, mostly weeknight friendly!

Reviewed in the United States on September 3, 2022

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I LOVE this cookbook! I enjoy a Mediterranean diet, I've been cooking Mediterranean and Mediterranean-inspired food for decades, and this book's take on it is very authentically inspired. The recipes are super-tasty, with relatively inexpensive ingredients. There are a lot of pictures, which is helpful in itself, and then the recipes are easy enough to follow that what you make actually ends up looking like the picture--as well as being simple enough to put together on a weeknight after work. It provides both satisfying food AND a satisfying experience making it.

8 people found this helpful

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Syndrella

Reviewed in the United States on December 8, 2022

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Nothing wrong with this book, I had expected something more...I believe I will use this book as a guide to prepare more straight forward, simple, elegant foods.

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Sephy

Simple, Delicious and Luxurious Food

Reviewed in the United States on October 28, 2022

Verified Purchase

I got this cookbook a couple weeks ago with very high hopes and was not disappointed! Sheela’s recipes provide everything I want out of a cookbook: simple and smart recipes, using whole ingredients that result in amazingly delicious dishes. Every time I make one of these recipes I feel like I am treating myself to a restaurant meal. I have already made 7 recipes in about two weeks, including the polenta with shrimp scampi twice! I can’t wait to make more and am so grateful to Sheela for writing this book for us!! It’s through using books like that this that you can really learn how to cook.

17 people found this helpful

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Amazon Customer

Manageable, enjoyable recipes for busy lives

Reviewed in the United States on April 3, 2023

Verified Purchase

I feel like this book has empowered and inspired me with its simple and manageable recipes. I have cooked healthy, delicious meals for my family that don’t demand much, if any prep, fanciful ingredients or multiple processing steps. I have been learning to cook and this book makes me feel like a master chef with its easy, relaxed approach to conquering the kitchen. Every recipe we’ve made has been delightful!

7 people found this helpful

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Jeannie

What everyone's looking for in a cookbook❣️

Reviewed in the United States on April 6, 2022

Verified Purchase

Love color pictures of food. Shows in many pictures the type of pan etc. she cooked it in.
She writes about variations or add ons in a dish.
Simply doable, healthy, delicious.
I didn't notice until I received the cookbook, but I looked at the author's name and realized I have another of her cookbooks. I really like her for sure.
She encompasses what my friends and sister in law like in a cookbook e.g. Pics, straightforward directions,
Healthy ingredients and not an overload of ingredients (that's a biggie) In the back of the book she gives a list of her favorite brands like pasta etc. and she tells why.
I'm very happy with her cookbook

3 people found this helpful

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Kindle Customer

Great

Reviewed in Canada on February 11, 2024

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Variety

Práctico y útil

Reviewed in Mexico on April 10, 2021

Verified Purchase

Buenas y prácticas recetas ordenadas por categoría. Tiene una introducción general a la comida mediterránea que es muy útil y amena. Lo único que no me gusta es que las recetas abarcan varias páginas y al estar cocinando no es práctico. Pero no todas son así. Tiene lindas fotos en la mayoría de las recetas.

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Simply Delicious

Reviewed in the United Kingdom on January 10, 2022

Verified Purchase

We’ve thoroughly cooking from this recipe book. Such delicious food that is simple to prepare and good for your health - not much else we could have asked for!

3 people found this helpful

John McWilliam

Med. cookbook

Reviewed in Australia on December 29, 2020

Verified Purchase

Not what I wanted but still a good book

online customer

Satisfactory…

Reviewed in Canada on April 30, 2023

Verified Purchase

Satisfactory delivery and adequate usage. Fine enough for my kitchen table. Thank you.

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Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food Hardcover – September 1, 2020

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From the Publisher

Introduction

Where to Begin

Three-Ingredient (or Fewer) Snacks and Cocktails

Salads and Soups

Beans, Grains, and a Few Bready Things

Colorful Pastas

Gathering Dishes

Desserts

Slinky Red Peppers with Capers and Sherry Vinegar

Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas

Cheesy Brussels Sprout and Farro Bake

Pesto Pasta with Charred Radicchio

Salmon in Crazy Water

Crispy Spiced Lamb and Cauliflower with Dates

Apricot Almond Clafoutis

Raspberry Ricotta Gratin

Editorial Reviews

Review

About the Author

Product details

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About the author

Sheela Prakash

Customer reviews

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Top reviews from the United States

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Buy new: $18.89$18.89 FREE delivery Saturday, May 4 on orders shipped by Amazon over $35

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Follow the author

Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food Hardcover – September 1, 2020

Purchase options and add-ons

Frequently bought together

Similar items that may ship from close to you

From the Publisher

Introduction

Where to Begin

Three-Ingredient (or Fewer) Snacks and Cocktails

Salads and Soups

Beans, Grains, and a Few Bready Things

Colorful Pastas

Gathering Dishes

Desserts

Slinky Red Peppers with Capers and Sherry Vinegar

Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas

Cheesy Brussels Sprout and Farro Bake

Pesto Pasta with Charred Radicchio

Salmon in Crazy Water

Crispy Spiced Lamb and Cauliflower with Dates

Apricot Almond Clafoutis

Raspberry Ricotta Gratin

Editorial Reviews

Review

About the Author

Product details

Videos

About the author

Sheela Prakash

Customer reviews

Reviews with images

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Top reviews from other countries

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