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...
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Main Dish
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...
Sweet Potato Breakfast Bowls
These delicious, satisfying, and beautiful bowls come together very quickly if you bake the sweet potatoes the day before, or...