Featured Recipe
One-Skillet Tuscan Beans
This one-skillet Tuscan Beans recipe will fool just about anyone into thinking that you spent hours in the kitchen but in reality it comes together in minutes! The secret is using flavor enhancers, such as sundried tomatoes and garlic, to…
One-Skillet Tuscan Beans
This one-skillet Tuscan Beans recipe will fool just about anyone into thinking that you spent hours in the kitchen but…
Maple Roasted Pumpkin with Farro
Squash and pumpkin are popular in Okinawan cooking. All kinds of squash are grown and enjoyed in Ikaria, Greece, including…
Grilled Portobello Mushrooms with Polenta
Earthy, richly satisfying, and deeply warming on a windy winter’s day, these marinated and grilled portobello mushrooms with polenta are…
Spinach Cavatappi Salad
A delicious pasta salad that includes a blue zones favorite – chickpeas – and is super quick to make. Yield:…
Tofu Musubi
Inspired by the popular Hawaiian dish, Spam musubi, Chef Alyssa Moreau from Blue Zones Project Hawaii created this plant-slant-friendly version…
Ikarian-Inspired Longevity Bowl with Lentils, Grains & Greens
In Ikaria, beans, greens, grains, and nuts rule the plate. This Ikarian-inspired Longevity Bowl is a plant-forward Mediterranean diet recipe…
Chili Linguini with Cavolo Nero
Cavolo nero, or Tuscan kale, is an Italian variety of kale, originally from Tuscany. Its glossy, very dark green leaves…
Lemon Vinaigrette Wheat Berry Salad
In the blue zones regions of the world, whole grains are one of the top Four Always foods they include…
Orange and Spice Overnight Oats
If you haven’t paired orange and cardamom before, you’re in for a delicious treat! This recipe is easy to prep…
Sweet Potato Breakfast Bowls
These delicious, satisfying, and beautiful bowls come together very quickly if you bake the sweet potatoes the day before, or…
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…




