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May 5, 2017

Roasted Carrot, Charred Date and Pistachio Dukkah

Roasted Carrot, Charred Date Ingredients: Yield: 4 servings servings 3 tablespoons extra virgin olive oil, divided, plus more for garnish 24 multicolored baby carrots, cleaned and […]
April 25, 2016

Braised Giant Beans with Spinach (Gigantes me Spanaki)

Serves 6 Vegans who have eaten my food know that my braised giant beans are worthy of even the pickiest of eaters. The key to this […]
April 11, 2016

Lentil Salad with Oranges

Serves 4 to 6 Protein-packed and colorful, this lentil salad is great on its own or paired with your grilled protein of choice. Feel free to […]
April 4, 2016

Pea and Leek Soup (Hortosoupa)

Serves 8 to 10 One of my springtime favorites, this pea and leek soup is bursting with vegetables and full of flavor. If you like, finish […]
March 22, 2016

Amy Riolo’s Quinoa, Arugula, and Fig Salad

Quinoa, Arugula, and Fig Salad/Salade de Quinoa, Roquette e Figues *Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo. This French spin on tabbouleh replaces […]
March 11, 2016

Chef Lee’s Farro Tabbouleh

1 cup farro 1 bunch parsley, chopped 1 bunch cilantro, chopped 1 cup mint, chopped 4 jalapeños, seeded and finely chopped 2 Persian cucumbers, finely chopped […]
March 7, 2016

Amy Riolo’s Olive, Almond, and Goat Cheese Tapas

Amy Riolo’s Olive, Almond, and Goat Cheese Tapas Tapas de aceitunas, almendras y queso de cabra Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo […]
April 17, 2015

Chef Rogers’s Baba Ghanoush

  3 each Whole Eggplant ¼ cup Lemon juice ¼ cup Tahini paste 1 tablespoon Chopped garlic To taste Sumac, chopped mint and parsley, Extra virgin olive oil for garnish […]
April 17, 2015

Chef Rogers’s Hummus

  2 cups Cooked Chickpeas ¼ cup Tahini Paste ¼ cup Lemon Juice 1 tablespoon Chopped Garlic 1 tablespoon Sumac Spice for garnish To taste Salt, extra virgin olive oil, […]