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...
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Vegetarian
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:...
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...
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...