Bright and bold flavors combined with bounties from the sea defines Mediterranean cooking. This simple recipe dives into your pantry and draws from everyday ingredients to transport you to the sunny shores of European beachside villages that can be found along the Mediterranean Sea.
Looking for a low carb, high protein salad? This is the perfect salad that's multi layered, with different textures combined with the a sweet and savory chicken shawarma (see our recipe for Easy Oven Chicken Shawarma). With a few simple swaps and omissions, this salad can easily become vegan.
Soba noodles are one of the noodle staples in Japan. Made from buckwheat, these thin noodles can take up the flavor of dressings and sauces. Chef Daniel combines these noodles with a roasted maitake mushroom and some fresh vegetables for a flavorful noodle bowl with a snappy crunch.
This is a light twist on a traditional crab cake, using sustainable skipjack tuna from Wild Planet. The citrusy flavor of the tuna cake is balanced with a creamy curry aioli and topped with frisee for a fresh element. We love this as an appetizer or main dish.