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).

Introduction

Where to Begin
About the Mediterranean Diet
From Diet to Casual Mediterranean-Style Cooking
Pantry Staples
Pantry Enhancers
Any Herb Pesto
Freezer Bread Crumbs
Salsa Verde
Everyday Vinaigrette
Herb-Infused Honey
Spicy Chili Oil
Roasted Garlic

THREE-INGREDIENT (OR FEWER) SNACKS AND COCKTAILS
Herby Ricotta
Za’atar Pistachios
Roasted Garlic–Marinated Olives
Slinky Red Peppers with Capers and Sherry Vinegar
Cacio e Pepe Farinata
Smoky White Bean Hummus
Fennel and Parmesan “Crostini”
Fig in a Pig
Honeyed Prosecco
Americano
Limonata Smash
Cocchi Americano Spritz

SALADS AND SOUPS
Asparagus Salad with Radishes, Snap Peas, and Avocado
Mixed Melon and Prosciutto Caprese
Mediterranean Niçoise Salad
Peak-Summer Panzanella
Hot Smoked Salmon Greek Salad
Warm Roasted Delicata Squash and Kale Salad
The Easiest Arugula Salad
Roasted Greek Tomato Soup
Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas
Spicy Sausage and Rice Soup
Garlic Parmesan Soup with Greens and Beans

BEANS, GRAINS, AND A FEW BREADY THINGS
Olive Oil–Braised White Beans
Black Lentil Fritters with Lemon-Herb Yogurt
Spicy Broccoli Rabe and Chickpea Skillet
Chickpea Flatbread with Whipped Feta and Marinated Tomatoes
Cheesy Brussels Sprout and Farro Bake
No-Fail Parmesan Risotto
Summer: Fresh Corn and Cherry Tomato Risotto
Fall: Sweet Potato and Sage Risotto
Winter: Mushroom and Radicchio Risotto
Spring: Lemony Asparagus Risotto
Creamy Oven Polenta
Quick Sausage Ragù over Polenta
Shrimp Scampi over Polenta
White Bean Ratatouille over Polenta
Whole-Wheat Skillet Focaccia
Mozzarella Anchovy Toast
Tomato Bread with Burrata and Salsa Verde

COLORFUL PASTAS
Bucatini Aglio e Olio with Wilted Arugula
No-Cook Summer Tomato Pasta
Orzo Skillet with Shrimp and Feta
Caramelized Mushroom Pasta with Crispy Prosciutto
Lemony Yogurt and Zucchini Linguine
Spaghetti and Meatball Ragù
Balsamic Brown Butter Tortellini with Spinach and Hazelnuts
Pasta with Burst Cherry Tomatoes and Swordfish
Pesto Pasta with Charred Radicchio
Melted Broccoli Pasta with Capers and Anchovies
Israeli Couscous Salad with Herbs, Green Olives, and Pistachios
Baked Spinach Artichoke Gnudi

GATHERING DISHES
Thyme Pesto Roast Chicken with Crispy Potatoes
Salmon in Crazy Water
Caramelized Leek and Fennel Galette with Blue Cheese
Flank Steak Tagliata with Arugula and Parmesan
Broiled Swordfish with Fennel-Caper Slaw
Braised Harissa Eggplant and Greens
Sausage, Pepper, and Onion Oven Bake
Rosemary Brown Butter Scallops
Skillet Lemon Chicken Thighs with Blistered Olives
Roasted Cod Saltimbocca
Crispy Spiced Lamb and Cauliflower with Dates
Baked Chicken Milanese with Lemony Escarole
Mussels all’Amatriciana
Shawarma-Spiced Halloumi and Vegetables
Eggs in Purgatory
Broccoli Steaks with Walnut-Raisin Salsa

DESSERTS
Chocolate Olive Oil Cake
Rosé-Soaked Peaches
London Fog Affogato
Apricot Almond Clafoutis
Tahini Truffles
Raspberry Ricotta Gratin
Citrus Polenta Cake
Chocolate Pear Crumble
Greek Yogurt Panna Cotta
Roasted Figs with Dark Chocolate and Sea Salt

Resources
Acknowledgments
About the Author
Index