She divides her book into the following sections: whole grains, fruit, vegetables, legumes and nuts, olive oil, fish and seafood, dairy, poultry, eggs, meat and sweets, each with nutritional benefits, history, culture, lore and recipes. In the fruit section we are quenched by her revitalizing North African fruit “cocktail” (page 50) of orange juice, strawberry puree, pomegranate syrup as well as the seeds. We drink and eat this with a spoon to make sure we get the crunch of pomegranate seed in every sip.
From her vegetable section, we find the green beans, potato and cherry tomatoes with pesto (page 70) a well balanced blend of fresh produce, natural textures and herb driven flavors.
Quinoa, arugula and fig salad (page 40) from the whole grains section, has us embracing healthy dining with new vigor.
Citrus marinated salmon with fennel creme (page 116) is an easy to make dish that tastes like it was slaved over for hours.
And we love the fact that she doesn’t demonize dessert, but instead makes the fresh and wholesome into healthy treats like raspberry citrus clafoutis (page 174).
For those looking to explore the benefits of the Mediterranean diet and expand their repertoire with easy, whole food recipes, Amy Riolo’s, Ultimate Mediterranean Diet Cookbook is a first-rate resource.