Mediterranean Harvest Table

Mediterranean Harvest Table Seasonal Mediterranean comfort 🌿
Simple cooking • Real ingredients
📘 Harvest-inspired cookbook coming

03/09/2026

Ingredients
Chicken: 2 boneless chicken breasts, pounded to even thickness.

Marinade/Dressing: 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 clove minced garlic, 1 tsp dried oregano, salt, and pepper.

Salad Base: 2 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1 large cucumber (sliced), 1/4 red onion (thinly sliced).

Toppings: 1/2 cup Kalamata olives, 1/2 cup cubed or crumbled feta cheese, fresh oregano or parsley for garnish.

Instructions
Marinate: Whisk the oil, lemon juice, vinegar, garlic, and oregano. Pour half over the chicken and let sit for 20 minutes; save the rest for the dressing.

Grill: Heat a grill or skillet over medium-high heat. Cook chicken for 5–7 minutes per side until the internal temperature reaches 74°C (165°F). Let it rest for 5 minutes before slicing.

Assemble: Toss the lettuce, tomatoes, cucumber, and onion in a large bowl.

Finish: Top with the sliced chicken, olives, and feta. Drizzle with the remaining dressing and garnish with fresh herbs.

03/09/2026

Ingredients
Falafel: 1 can chickpeas (drained), 1/4 cup fresh parsley, 2 cloves garlic, 1 tsp cumin, 1/2 tsp salt, 2 tbsp flour (acts as a binder).

Grains: 1 cup cooked quinoa (cooked in water or vegetable broth).

The "Bowl" Mix: Halved cherry tomatoes, sliced cucumbers, Kalamata olives, and cubed feta.

Dressing (Tahini): 3 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, and 1–2 tbsp warm water to thin.

Garnish: Fresh mint and parsley.

Instructions
Make Falafel: Pulse chickpeas, parsley, garlic, cumin, and salt in a food processor until it looks like coarse sand. Stir in flour, form into small discs, and pan-fry in olive oil for 3–4 minutes per side until golden brown.

Prep Grains: Place a generous scoop of cooked quinoa at the bottom of the bowl.

Arrange: Add the falafels on one side, then nestle in the cucumbers, tomatoes, olives, and feta.

Drizzle: Whisk the tahini dressing ingredients together and pour over the bowl. Top with fresh mint and parsley.

03/08/2026

Ingredients
Base: 1 cup cooked quinoa

Protein: 1 lb chicken breast, cut into bite-sized pieces

Veggie: 1 bunch asparagus, woody ends trimmed

Sauce: 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp ginger

Toppings: Crumbled feta cheese, fresh parsley, and a lemon wedge

Instructions
Prep the Sauce: In a small bowl, whisk together the honey, soy sauce, garlic, and ginger.

Cook the Chicken: Heat olive oil in a pan over medium-high heat. Add chicken pieces and sear until golden brown.

Glaze: Pour the sauce over the chicken and simmer for 2-3 minutes until the sauce thickens and coats the meat. Remove chicken from the pan.

Char the Asparagus: In the same pan, toss the asparagus with a little salt and pepper. Sauté for 4-5 minutes until tender-crisp.

Assemble: Scoop quinoa into a bowl, top with the honey garlic chicken and asparagus. Garnish with feta, parsley, and a squeeze of lemon.

03/08/2026

Ingredients
Base: 1 cup cooked tri-color quinoa

Protein: 1 block halloumi cheese, sliced into thick rectangles

Produce: Cherry tomatoes (halved), Kalamata olives (pitted)

Herbs: Fresh oregano and parsley

Dressing: 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, salt, and pepper

Instructions
Grill the Halloumi: Heat a dry non-stick skillet or grill pan over medium heat. Place halloumi slices in the pan and cook for 2 minutes per side until deep golden brown "grill marks" appear.

Mix the Base: Toss the cooked quinoa with the dressing ingredients until well-coated.

Assemble: Fill the bowl with the seasoned quinoa.

Top & Serve: Arrange the grilled halloumi, cherry tomatoes, and Kalamata olives on top. Garnish with fresh oregano sprigs.

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New York, NY

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