Sweet Potato Breakfast Bowls
These delicious, satisfying, and beautiful bowls come together very quickly if you bake the sweet potatoes the day before, or...
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Recipes
Roasted Ratatouille
This Provençal dish combines the best of summer’s bountiful nightshades—tomatoes, peppers, eggplant, and zucchini—in a savory stew. This version simplifies...
Tofu Shakshuka
Shakshuka originated in North Africa, then spread throughout the Middle East. It’s commonly eaten for breakfast, but works just as...
Spanakopita Pasta
This recipe is a two-for-one: Spanakopita is a popular dish in Greece (we featured a version in the Ikaria chapter...
Purple Sweet Potato Hummus
Spreadable (on everything), purple, delicious, and nutritious! This Middle Eastern-inspired recipe isn’t just delicious, it’s nourishing, thanks to a special...
Teriyaki Tofu Don
In Japan, tofu is most often eaten in its silken version, with just a hint of soy sauce. Firm tofu...
Seedy Avocado Toast Arepas
Arepas are thin, crispy corn cakes that are common in northern South America, often sliced in half and stuffed like...
Za’atar and Sumac-Roasted Tofu
The combination of red onions, garlic, lemon, and warm spices, including za’atar, sumac, and cinnamon, make this dish colorful, tasty,...
Herbal Iced Tea with Fresh Peaches
Yield: 6 cups Recipe by Diane Kochilas From The Ikaria Way, by Diane Kochilas. Copyright © 2024 by the author, and...