Meals than lean more Mediterranean diet

This is one of those meals I come back to again and again when I'm having people over, or whenever I've got a little extra time on my hands and want to make something that tastes incredible. The beauty of it is that so much of the work happens ahead of time and hands-off. You can salt the chicken the night before, get your sauce base going earlier in the day, and then let the oven do the heavy lifting while you pour the wine and actually enjoy your guests. It comes out deeply savory and golden, but bright and sunny from all that lemon and olive, so it never feels heavy.

This is my latest salad obsession because it is so easy to whip up a simple batch and then you have lunch for the next few days! It's my take on the famous salad, swapping in quinoa and crispy halloumi. It’s also a great salad for hosting or as dinner or even a side. In this recipe I added halloumi which is so salty and delicious.

This one is my One Pan Greek Lemon Chicken and Potatoes, everything roasts together on a single sheet pan and turns out ridiculously delicious 💛

I wish I could tell you this plated beautifully. I can't. It's ugly. But it was delicous! The rice was perfectly cooked, the chicken was soo good, and the flavors were doing exactly what they were supposed to do. You won't regret making this.

I know it’s in the middle of summer, but I’m definitely gearing up for soup season. This one’s still a summer soup though, super lemony, full of flavor and broth, filling enough to be dinner, and perfect to make on a Sunday so you’ve got lunch all week.

Once the weather turns cool, this is the soup I make on repeat. Pastina soup is cozy, simple, and delicious! There's a reason people call it Italian penicillin. The base is just onion, carrots, celery, and garlic simmered in bone broth, then blended until silky and golden. I use bone broth instead of regular stock for the extra protein and nutrients, so it actually keeps you full. When I'm feeling under the weather, this is the first thing I want. It's filling, warming, and gives you a little nutrient boost when you need it most. My favorite part? You can make a big batch of the blended broth and freeze it. On a busy weeknight, just thaw a portion, cook some pasta, and dinner is on the table in about 15 minutes. It's the kind of recipe that makes fall weeks so much easier.

A bad day to be garlic.. or the best day if you like garlic. tender chicken thighs + buttery, lemony sauce = a surprisingly good meal. Would you try this at your next dinner?

Here’s a simple dinner idea that will be ready in 20 minutes, and actually taste good! Citrus garlic chicken, jasmine rice, mango pineapple pico. that’s it.

This is so good! Shawarma chicken bakes right on top of sweet potatoes and red onion, and as it roasts, the juices run down into the vegetables so everything tastes amazing. I use a pack of pre-marinated chicken from the store, which makes prep really quick. While the pan is in the oven, I get a pot of basmati going and stir together a simple tahini dressing. By the time the rice is ready, dinner is too, and there's only one pan to wash. The dressing is what pulls it all together. Tahini, fresh lemon, and a little maple syrup give it a creamy, nutty flavor with just a hint of sweetness, which goes so well with the warm shawarma spices and the roasted sweet potatoes. I always make a little extra to keep in the fridge.

It was actually one of the very first recipes I ever shared when I started posting food on social media, and years later it’s still in my regular rotation. I use the premade marinated shawarma chicken from Trader Joe’s, the spices are so good, and the whole thing goes from fridge to table quickly, mostly hands-off time. Two sheet pans, a pot of rice, and a dressing you shake up in a cup. Warm roasted sweet potatoes, basmati, kale that softens just slightly when everything gets mixed together, and the sweet maple Dijon dressing added at the end. It is so flavorful, and I can eat it for days (which I do, because it packs beautifully for lunch)