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09/07/2026

Recipe Name
Mediterranean Marinated Cannellini Bean Salad

Ingredients
Serves: 4

For the salad:
- 2 cans 15 oz cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 red onion, finely diced
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano

For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper

Method
1. Prep: Drain and rinse cannellini beans. Add to a large bowl.
2. Add veggies: Mix in cherry tomatoes, olives, red onion, and parsley.
3. Make dressing: In a small jar, whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
4. Marinate: Pour dressing over salad and toss gently. Let sit 15-20 min for flavors to meld.
5. Finish: Top with crumbled feta right before serving. Garnish with extra parsley.

09/06/2026

Recipe Name
Mediterranean Roasted Sweet Potato Toast with Feta + Cottage Cheese

Ingredients
Serves: 2-3

For the sweet potato toast:
- 2 large sweet potatoes, sliced lengthwise into 1/2-inch thick toast slices
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika

For the topping:
- 1/2 cup cottage cheese
- 1/4 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/2 avocado, diced
- 2 tbsp chopped fresh parsley
- 1 tsp lemon juice
- 1 tbsp olive oil
- Pinch of chili flakes. Optional

Method
1. Prep potatoes: Preheat oven to 400°F / 200°C. Wash and slice sweet potatoes lengthwise. Brush both sides with olive oil, salt, pepper, and smoked paprika.
2. Roast: Place slices on a baking sheet and roast 20-25 min, flipping once, until tender and edges are slightly charred. Or grill on a pan for grill marks like in the photo.
3. Make topping: While potatoes roast, toss tomatoes, red onion, avocado, parsley, lemon juice, and olive oil in a bowl.
4. Assemble: Top each warm sweet potato slice with a layer of cottage cheese, then feta. Spoon the tomato-avocado mixture over.
5. Finish: Drizzle extra olive oil and sprinkle chili flakes. Serve immediately.

09/06/2026

Recipe Name
Mediterranean Marinated Lentil Salad

Ingredients
Serves: 4-6

For the salad:
- 1 1/2 cups green or brown lentils, rinsed
- 3 cups water
- 1 bay leaf
- 1/2 red bell pepper, diced
- 1/2 small red onion, thinly sliced into rings
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1/4 cup black olives, sliced. Optional
- Salt to taste

For the marinade/dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar or lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp cumin
- Salt and black pepper to taste
- Pinch of chili flakes. Optional

Method
1. Cook lentils: In a pot bring water, lentils, bay leaf and a pinch of salt to a boil. Reduce heat and simmer 20-25 minutes until tender but not mushy. Drain and remove bay leaf. Let cool.
2. Make dressing: In a jar or bowl whisk olive oil, vinegar/lemon juice, garlic, oregano, cumin, salt, pepper and chili flakes.
3. Combine: In a large bowl add cooled lentils, bell pepper, red onion, parsley, cilantro and olives.
4. Marinate: Pour dressing over and toss well.
5. Jar it: Transfer to a large glass jar like in the photo. Seal and refrigerate for at least 2 hours, or overnight. The flavors get better with time.
6. Serve: Toss before serving. Spoon out with a big spoon.

09/05/2026

Recipe Name
Honey Baked Pears with Berries, Walnuts, Blue Cheese and Thyme

Ingredients
Serves: 3

For the baked pears:
- 3 firm ripe pears, Bosc or Bartlett, halved lengthwise and cored
- 2 tbsp honey
- 1 tbsp melted butter
- 1/2 tsp cinnamon
- Pinch of salt

For the topping:
- 1/3 cup blueberries
- 1/3 cup raspberries
- 1/4 cup walnuts, roughly chopped
- 1/3 cup blue cheese, crumbled. Gorgonzola or Roquefort works well
- 1 tsp fresh thyme leaves, plus sprigs for garnish
- 1 tbsp maple syrup or extra honey for drizzling

Method
1. Preheat oven: Set oven to 190°C / 375°F. Line a baking tray or wooden baking dish with parchment paper.
2. Prep pears: Cut pears in half lengthwise and scoop out the core with a melon baller to make a small well. Place cut side up in the tray.
3. Glaze pears: In a small bowl mix honey, melted butter, cinnamon and salt. Brush over the cut sides of pears.
4. Bake: Bake for 20-25 minutes until pears are tender and slightly caramelized on the edges.
5. Add toppings: Remove from oven. While warm, fill the centers with blueberries, raspberries, chopped walnuts, and crumbled blue cheese.
6. Finish: Drizzle with maple syrup or honey. Top with fresh thyme leaves and thyme sprigs. Serve warm.

09/04/2026

Recipe Name
Greek Egg Muffins with Spinach, Feta, Olives and Sun-Dried Tomatoes

Ingredients
Makes: 12 muffins

- 10 large eggs
- 1/4 cup milk
- 2 cups fresh spinach, roughly chopped
- 1/2 cup cherry tomatoes, halved. Or use sun-dried tomatoes like in the photo
- 1/3 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish

Method
1. Preheat oven: Set oven to 190°C / 375°F. Grease a 12-cup muffin tin well or use silicone liners.
2. Cook veggies: Heat olive oil in a pan over medium heat. Sauté onion and garlic for 2 minutes. Add spinach and cook until wilted, about 2 minutes. Let cool slightly.
3. Mix eggs: In a large bowl whisk eggs, milk, oregano, salt and pepper together.
4. Combine: Stir in the cooked spinach mixture, cherry tomatoes, olives, and half of the feta.
5. Bake: Pour the egg mixture evenly into the muffin cups, filling about 3/4 full. Top with remaining feta.
6. Bake for 18-22 minutes until the centers are set and tops are lightly golden.
7. Cool: Let sit 5 minutes, then run a knife around the edges and remove. Garnish with chopped parsley.

09/03/2026

Recipe Name
Roasted Asparagus & Carrots with Garlic Parmesan

Ingredients
Serves: 4

- 1 lb asparagus, trimmed
- 1 lb carrots, peeled and cut in half lengthwise
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp grated parmesan cheese
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of red pepper flakes, lemon zest for finishing

Method
1. Preheat oven to 425F / 220C. Line a large baking sheet with parchment paper.
2. Prep veggies: Trim woody ends off asparagus. Peel carrots and slice lengthwise so they roast evenly.
3. Toss: In a large bowl, combine asparagus and carrots with olive oil, garlic, thyme, salt, and pepper. Toss to coat.
4. Roast: Arrange in a single layer on the baking sheet. Carrots should go cut-side down. Roast for 15 minutes.
5. Add parmesan: Sprinkle grated parmesan over the top. Roast for another 5-10 minutes until carrots are tender and edges are lightly crisp.
6. Finish: Remove from oven. Add lemon zest or a squeeze of lemon if you want brightness. Serve warm.

09/03/2026

Recipe Name
Greek Lemon Herb Chicken Orzo Bowl with Tzatziki and Feta

Ingredients
Serves: 4

For the chicken:
- 1.5 lb boneless skinless chicken thighs, cut into 1.5 inch pieces
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper

For the lemon orzo:
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 clove garlic, minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill or parsley
- Salt to taste

For the tzatziki:
- 1 cup Greek yogurt
- 1/4 cucumber, grated and squeezed dry
- 1 clove garlic, grated
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- Salt to taste

For topping:
- 1/2 cup crumbled feta cheese
- Lemon slices
- Fresh dill sprigs
- Extra olive oil drizzle

Method
1. Marinate chicken: Whisk olive oil, lemon juice, garlic, oregano, paprika, salt, pepper. Add chicken and marinate 30 min.
2. Cook orzo: Bring chicken broth to a boil. Add orzo and simmer 8-9 min until al dente. Drain, toss with olive oil, garlic, lemon zest, lemon juice, dill, and salt.
3. Make tzatziki: Mix Greek yogurt, cucumber, garlic, lemon juice, dill, and salt. Chill.
4. Cook chicken: Heat skillet over medium-high heat. Add chicken and cook 6-8 min, turning, until golden and cooked through.
5. Assemble bowls: Add orzo to bowls. Top with chicken, a big scoop of tzatziki, and crumbled feta.
6. Finish: Garnish with lemon slices, fresh dill, and a drizzle of olive oil. Serve warm.

09/03/2026

Recipe Name
Baked Cod with Garlic Herb Butter on Wilted Spinach

Ingredients
Serves: 4

For the cod:
- 4 cod fillets, 6 oz each, skinless
- 3 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika

For the spinach:
- 1 tbsp olive oil
- 3 cloves garlic, sliced
- 1 lb fresh spinach
- 1/4 tsp salt
- Pinch of red pepper flakes

Method
1. Prep: Preheat oven to 400°F / 200°C. Pat cod dry with paper towels.
2. Make herb butter: In a bowl mix melted butter, minced garlic, lemon zest, lemon juice, parsley, salt, pepper, and paprika.
3. Cook spinach: Heat olive oil in a large skillet. Add sliced garlic and red pepper flakes, cook 30 sec. Add spinach and 1/4 tsp salt. Toss 2-3 min until just wilted.
4. Assemble: Spread the wilted spinach in a baking dish or foil pan. Place cod fillets on top. Brush each fillet generously with the garlic herb butter.
5. Bake: Bake 12-15 min until cod is opaque and flakes easily with a fork. Broil 1 min at the end for golden tops if you like.
6. Serve: Spoon spinach onto plates, top with cod, and drizzle any pan juices over.

09/02/2026

Recipe Name
Cheesy Baked Eggplant Casserole with Thyme

Ingredients
Serves: 6

For the eggplant:
- 2 large eggplants, sliced into 1/2 inch rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper

For the sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can 14 oz crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp chili flakes

For the topping:
- 1 cup ricotta cheese
- 1/2 cup grated parmesan
- 1 1/2 cups shredded mozzarella
- 2 tbsp fresh thyme leaves, plus sprigs for garnish
- 1 tbsp chopped parsley

Method
1. Prep eggplant: Preheat oven to 400°F / 200°C. Toss eggplant slices with olive oil, salt, and pepper. Roast on baking sheet 15-18 min until soft.
2. Make sauce: Heat 1 tbsp olive oil in pan. Saute onion 3 min, add garlic 30 sec. Add crushed tomatoes, oregano, salt, and chili flakes. Simmer 8 min.
3. Layer: Spread 1/3 of sauce in a 9x13 baking dish. Add a layer of roasted eggplant. Dollop ricotta, sprinkle parmesan. Repeat layers, ending with sauce.
4. Top: Cover with shredded mozzarella and fresh thyme.
5. Bake: Bake 20-25 min until cheese is melted and golden. Broil 1-2 min for extra color if you want.
6. Serve: Garnish with parsley and thyme sprigs. Let rest 10 min before slicing.

09/02/2026

Recipe Name
Cranberry Apple Twice-Baked Sweet Potatoes

Ingredients
Serves: 4

For the sweet potatoes:
- 4 medium sweet potatoes, scrubbed
- 2 tbsp olive oil
- 1 tsp salt

For the filling:
- 1 medium apple, peeled and diced small
- 1/2 cup dried cranberries
- 2 tbsp butter, melted
- 2 tbsp maple syrup or honey
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp chopped pecans, optional
- 2 tbsp crumbled goat cheese or feta
- 1 tbsp fresh chives or parsley, chopped

For garnish:
- Extra cranberries
- Drizzle of maple syrup

Method
1. Bake potatoes: Preheat oven to 400°F / 200°C. Rub sweet potatoes with olive oil and salt. Place on baking sheet and bake 45-50 min until tender.
2. Scoop: Let cool 5 min. Slice in half lengthwise. Scoop out flesh into a bowl, leaving 1/4 inch shell.
3. Make filling: Add diced apple, cranberries, melted butter, maple syrup, cinnamon, nutmeg, and pecans to the potato flesh. Mash lightly but keep some chunks.
4. Stuff: Spoon mixture back into potato shells. Top with goat cheese.
5. Second bake: Return to oven for 10-12 min until tops are golden and slightly caramelized.
6. Serve: Drizzle with maple syrup, sprinkle chives and extra cranberries.

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