Table for two: perfectly portioned dishes for the Mediterranean diet
With fresh, flavorful ingredients like crisp veggies, succulent seafood, and hearty whole grains, the Mediterranean diet makes nutritious eating a pleasure. Now, The Mediterranean Diet Cookbook for Two makes it easy, too. With these simple and satisfying recipes, you can share the healthy, rich Mediterranean flavors with a partner, roommate, or friend.
Explore the basics of the Mediterranean diet, and discover its proven health benefits. Find practical advice on pantry staples and key ingredients so you can whip up quick, nourishing fare any time of day. Each dish is specifically created for two people, and every meal is covered―breakfast treats, soups and salads, seafood, poultry, lamb, pork, desserts, and lots more.
The Mediterranean Diet Cookbook for Two includes:
- 100 distinctive dishes―Enjoy Mediterranean diet-inspired recipes like Orzo-Stuffed Tomatoes, Spicy Sausage Lentil Soup, Lemon Pesto Salmon, Orange Olive Oil Mug Cakes, and more.
- For a pair to share―All of the recipes are scaled to feed two people with little leftovers, making shopping easy and precise―and helping you save money.
- Simple, whole foods―These nourishing recipes feature easy-to-find whole ingredients to treat your body well―nothing overly processed and no excessive additives.
With The Mediterranean Diet Cookbook for Two, cooking is a breeze, nothing is wasted―and everything is savored.
From the Publisher
Sample Recipe: Roasted Brussels Sprouts with Delicata Squash and Balsamic Glaze
Prep Time: 10 minutes / Cook Time: 30 minutes / Serves 2
dairy-free, gluten-free, vegan, vegetarian
Cruciferous vegetables like Brussels sprouts have a bitter flavor, and that’s off-putting to many people. However, that bitterness (and the unique smell created when they’re cooked) comes from compounds called glucosinolates, which are also responsible for their health benefits. In lab tests, glucosinolates can actually destroy cancer cells, so some bitter is better for you! A note about delicata squash—there’s no need to peel it. The skin turns soft when it’s roasted and it’s perfectly edible. The squash, cranberries, and pomegranate arils are most readily available in the late fall, which makes this a great recipe for the holidays.
1. Preheat oven to 400°F and set the rack to the middle position. Line a sheet pan with parchment paper.
2. Combine the Brussels sprouts, squash, and cranberries in a large bowl. Drizzle with olive oil, and season liberally with salt and pepper. Toss well to coat and arrange in a single layer on the sheet pan.
3. Roast for 30 minutes, turning vegetables halfway through, or until Brussels sprouts turn brown and crisp in spots and squash has golden-brown spots.
4. While vegetables are roasting, prepare the balsamic glaze by simmering the vinegar for 10 to 12 minutes, or until mixture has reduced to about 1/4 cup and turns a syrupy consistency.
½ pound Brussels sprouts, ends trimmed and outer leaves removed
1 medium delicata squash, halved lengthwise, seeded, and cut into 1-inch pieces
1 cup fresh cranberries
2 teaspoons olive oil
Salt, Freshly ground black pepper
½ cup balsamic vinegar
2 tablespoons roasted pumpkin seeds
2 tablespoons fresh pomegranate arils (seeds)