3 Incredible Mediterranean-Inspired Meals
on the menu (vol. 11)
I’m still reading every reader survey that comes through—I love it! It’s so great to hear from you all directly and learn more about you, your families, and what you’re looking for. Keep them coming!
So many of you mentioned eating (and wanting to eat) Mediterranean-style foods in your survey responses. If you have a copy of my book, you know that Adi and I love to eat that way, too. There’s nothing better than a salad filled with summer tomatoes, fresh herbs, and bright citrus. (Other than eating all of the above next to the Mediterranean.) So, fittingly, we’re escaping for the week! This week’s meals have all the delicious Mediterranean flavors I love, plus the health benefits that make the lifestyle so popular—like lots of lentils, fresh herbs, and flavorful summer produce. The bases of these meals are vegetarian, but you can easily pair with omega-rich fish or meatballs for extra protein.
Here’s what’s on the menu this week:
Chopped Greek Salad with Za’atar Pita Croutons
Greek Lentil Bowl
Garlicky Sprouted Lentils & Tomatoes
(And if you like these, don’t miss the Quick Greek Salad and Mediterranean Lamb Meatballs from a few weeks ago!)
Psst…we visited friends on Long Island a few weeks ago, so I brought an All the Flavors 50-Pack to share. It’s my favorite hostess gift! Our team is currently offering 15% off for all loyalty members for a limited time—sign up now.
Chopped Greek Salad
The best thing about this salad isn’t the salad (although with perfectly chopped tomatoes and cucumbers, it’s a tough call). No, the best part of this salad is the za’atar pita croutons. How could they not be?! They give amazing extra flavor, plus crunch that takes salads from meh to mouthwatering. If you don’t have za’atar, use oregano or thyme for a similar flavor profile. This is such a great summer dinner, and would be an equally impressive salad to serve for company.
Pro-tip: Add dolmas (stuffed grape leaves) or serve with marinated chicken for an extra filling meal. You could also…
Serve with Mediterranean Lamb Meatballs on top
Eat on top of herby avocado toast
Serve with Air Fryer Salmon
Greek Lentil Bowl
This bowl is the best combination of hearty lentils and delicious veggies. It’s great to make at the beginning of the week and serve with fish, then add to bowls for the rest of the week with braised beets, chopped cucumber, and a scoop of cottage cheese. I love eating it with an egg on top for extra protein—the yolk mixes with the dressing for a creamy, satisfying meal. But feel free to skip it, it’s plenty filling without.
Garlicky Sprouted Lentils & Tomatoes
If you’re ever looking for an easy weeknight dinner that gets better over time, this is it. With tender sprouted lentils and LOTS of garlic, it has plenty of nutrients and flavor, with an extra burst of umami from the anchovies. REMEMBER to sprout the lentils a few days in advance (directions are in the PDF—this is the sprouting kit I got to make it easier). They will get bigger as they sprout, so you will only need a portion of what you make. Use the rest to top salads or bowls.
I like to eat it:
On top of garlic-rubbed toast with cottage cheese
Served on a bed of rice or farro with sautéed vegetables
In a bowl with greens, chopped veg, cottage cheese, and a pita (it would be great with grilled eggplant)
What other themed menus do you want to see? Let me know in the chat!
