The Sustainable Mediterranean Diet Cookbook : More Than 100 Easy, Healthy Recipes to Reduce Food Waste, Eat in Season, and Help the Earth

Mouthwatering, budget-friendly recipes that are good for you and good for the Earth Following their bestselling 30-Minute Mediterranean Diet Cookbook and Easy Everyday Mediterranean Diet Cookbook , food-loving dietitians and culinary instructors Serena Ball and Deanna Segrave-Daly are back, serving up delicious climate cuisine with a Mediterranean spin. The science is clear: a Mediterranean-style diet is one of the healthiest and most sustainable in the world. The Sustainable Mediterranean Diet Cookbook is a comprehensive guide to getting the most from this incredible regimen, with 10 steps to a more eco-friendly kitchen including helpful guidance on more sustainable ingredient choices, energy-saving cooking methods, smarter storage, and food waste reduction. If you cant do all 10, dont worry! Making even a few of these small changes can add up to a big impact on the health of the planet. Recipes include: Tahini Swirl Yogurt Parfait with Grapes Broiled Halloumi with Mint Cucumber Salad Cheesy Broccoli and Greens Soup with Zaatar (or Any Day Bouillabaisse) Mascarpone Scrambled Eggs with Carrot Bacon Turkish Tomato Flatbread Falafel with Pickled Herb Spread Little Fishes Red Pepper Potato Cakes OR Spicy Fish Shawarma Bowl Smoked Seafood Farro Risotto North African Chicken Couscous Bowls Parsley Pistachio Beef Bulgur Koftas Baklava Frozen Yogurt Bark Olive Oil Polenta Berry Cakes Each recipe includes detailed nutritional information, as well as helpful ingredient substitutions, prep tips, and time-saving suggestions. Recipes were triple-tested by real home cooks and are adaptable for gluten-free, dairy-free, egg-free, nut-free, vegetarian and vegan lifestyles. Meat and seafood lovers will also find approachable ways to make more eco-conscious choices. With beautiful, inspiring full-color photographs throughout, this cookbook is an indispensable resource for a climate-friendly kitchen. ntents Introduction Eating Eco-Friendly the Mediterranean Diet Way Breakfast Creamy Cantaloupe-Orange Smoothies Mushroom and Scrambled Egg Breakfast Bruschetta Good Morning Polenta with Ricotta and Apples Fig-Orange Overnight Oats Roasted Red Pepper Breakfast Biscuits Any-Season Slow Cooker Steel-Cut Oats Lentil, Greens, and Parmesan Frittata Spiced Turkish Coffee Coffee Cake Sunny-Side Up Skillet Potato Hash Tahini Yogurt Parfaits with Grapes Small Plates and Snacks Made-in-Minutes Homemade Ricotta Cheese Lemon, Black Pepper, and Honey Toasted Walnuts Antipasto Pickles Cassoulet Bean Dip Swirled Beet and Lemon Yogurt Dip Silky-Smooth Black Pepper and Za’atar Eggplant Dip Toasted Squash Seeds and Cheese Board Pumpkin Hummus Loaded Greek Potato Chips Vanilla and Fruit Seeded Granola Bars Salads Honey, Orange, and Scallion Vinaigrette over Romaine Summer Cherry Caprese Panzanella Salad in Jars Tahini Use-Up-Those-Veggies Slaw Windowsill Herb Salad with Tomatoes and Za’atar Roasted Cabbage Wedge Caesar Salad Broiled Halloumi over Mint Cucumber Salad Grilled Greek Salad Skewers Spinach Salad with Balsamic Goat Cheese Dressing Israeli Couscous “Pasta Salad” Sides Rosemary and Chive Whipped Butternut Squash with Mascarpone Swirl Smashed Potatoes with Romesco Sauce Tahini Roasted Carrots and Parsnips Toasted Cauliflower Tabbouleh Roasted Harissa Zucchini Spears Honey and Salt Roasted Brussels Sprouts Lemon Charred Asparagus with Zesty Garlic Sauce Crispy Parmesan Green Beans Soups Whole Leek and Asparagus Soup Chicken Couscous Soup with Herb Pesto Very Veggie Sustainable Soup for One Vegetarian French Onion and Barley Soup Smoky Split Pea Soup with Frizzled Onions Tomato-Basil Pastina Soup with Cheese Crisps Any-Day Bouillabaisse Cheesy Broccoli and Greens Soup with Za’atar Sandwiches and Pizza Hummus and Za’atar Chicken Salad Sandwiches Miscellaneous Toasted Cheese with Artichokes Spanish Broccoli-Stuffed Calzones Two Ways Falafel with Pickled Onion Herb Relish Crispy Baked Lavash Wraps with Fish and Olive Tapenade Speedy Pizza Dough Four Seasons Pizza Pies Cheesy Crab Panini Turkish Tomato Flatbreads (Lahmacun) Pear, Gorgonzola, and Roasted Kale Pita Pizzas Pasta Carrot Top Pesto with Orzo Santorini “Baked” Pasta Strawberry, Basil, and Feta Bake with Penne Skillet Cacio e Pepe with Peas Zucchini Cavatappi with Invisible Anchovy-Garlic Sauce Creamy Fettuccine Verde Toasted Mushroom Ravioli Homemade Spinach-Ricotta Gnocchi Vegetarian Main Dishes Slow Cooker Red Pepper and Eggplant Parmesan Everyday Pot of Lentils Zucchini, Carrot, and Gorgonzola Patties Cauliflower Steaks with Sun-Dried Tomato and Basil Pesto Inside-Out Vegan Cabbage Rolls Whole Pumpkin Cheesy Gratin Rustic Roasted Vegetable Crostata “Not Quite Paella” Farro Medley Ricotta and Lentil “Meat” Balls with Marinara Mascarpone Egg Scramble with Carrot “Bacon” Bits Roasted Thyme Mushrooms over Parmesan Polenta Squares Seafood Microwaved White Fish with Tomatoes and Chives So-Good Grilled Fish on Limes Barley, Corn, and Mackerel Medley Oven Roasted Whole Fish Sheet Pan Sesame Seed Fish with Baby Potatoes Little Fishes, Red Pepper, and Potato Cakes Savory Sardine Tomato Sauce Salmon and Goat Cheese Crustless Qui-ttata Herb-a-licious Baked Clams Smoked Seafood Farro “Risotto” Steamed Mussels with Chorizo and Tomatoes Seared Bay Scallops with Baby Lima Bean Puree Spicy Fish Shawarma Bowls Meats and Poultry Spiced Ground Beef over Lemon Hummus Stuffed Greek Lamb Burgers Cumin-Marinated Steak with Charred Peppers and Onions Spicy Red Lentil and Chorizo Stew Parsley, Pistachio, and Bulgur Beef Koftas Oregano, Fennel, and Garlic Slow Cooker Pulled Pork Chicken Spanako-Pita Bake Lemon Chicken Tenders with Capers North African Chicken Couscous Bowls Harissa-Spiced Chicken Kebabs Creamy Chicken Skillet Supper with Greens Spring Chicken with Barley, Carrots, and Artichokes Desserts Ugly Fruit Jam Fool Minty Melon Mimosa Cups Baklava-Flavored Frozen Yogurt Bark Salted Dark Chocolate and Orange Mug Cake Smoked Paprika Peanut Butter Oatmeal Cookies Lemon Ricotta No-Churn Gelato Olive Oil Polenta Berry Cakes Chocolate Tahini Pudding Cups Appendix: Five-Day Meal Plans Acknowledgments Index Mouthwatering, budget-friendly recipes that are good for you and good for the Earth, from the authors of The 30-Minute Mediterranean Diet Cookbook Food-loving dietitians and culinary instructors Serena Ball and Deanna Segrave-Daly are back, serving up delicious climate cuisine with a Mediterranean spin. The science is clear: a Mediterranean-style diet is one of the healthiest and most sustainable in the world. The Sustainable Mediterranean Diet Cookbook is a comprehensive guide to getting the most from this incredible regimen, with 10 steps to a more eco-friendly kitchen including helpful guidance on more sustainable ingredient choices, energy-saving cooking methods, smarter storage, and food waste reduction. If you can’t do all 10, don’t worry! Making even a few of these small changes can add up to a big impact on the health of the planet. Recipes include: Tahini Swirl Yogurt Parfait with Grapes Broiled Halloumi with Mint Cucumber Salad Cheesy Broccoli and Greens Soup with Za’atar (or Any Day Bouillabaisse) Mascarpone Scrambled Eggs with Carrot Bacon Turkish Tomato Flatbread Falafel with Pickled Herb Spread Little Fishes Red Pepper Potato Cakes OR Spicy Fish Shawarma Bowl Smoked Seafood Farro Risotto North African Chicken Couscous Bowls Parsley Pistachio Beef Bulgur Koftas Baklava Frozen Yogurt Bark Olive Oil Polenta Berry Cakes Each recipe includes detailed nutritional information, as well as helpful ingredient substitutions, prep tips, and time-saving suggestions. Recipes were triple-tested by real home cooks and are adaptable for gluten-free, dairy-free, egg-free, nut-free, vegetarian and vegan lifestyles. Meat and seafood lovers will also find approachable ways to make more eco-conscious choices. With beautiful, inspiring full-color photographs throughout, this cookbook is an indispensable resource for a climate-friendly kitchen.