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It’s been a long hot summer and I’m more than ready to shift to a fall mindset for this week’s Mediterranean diet healthy menu plan. So today’s plan is a bit of a transition too. Simple summer salad for lunch, rich one-pot fall dish for dinner. For all my pals in the Southern hemisphere, please just turn the page upside down to adjust the order!
Don’t get me wrong. I love all the easy summer salads, side dishes and grilled treats that sit squarely in the Mediterranean diet wheelhouse, but as with many things, change can be a good thing. And if it means having more time to play in the kitchen, all the better.
I’ve been tinkering with ideas for warm stews, savory pots and succulent Spanish paellas packed with fall flavors and burnished color. And testing out ways to keep the work down to a minimum while layering as many flavors as I can into one single main. The first result? A stovetop-to-oven-to-table dish you can enjoy for lunch or dinner.
As always, you’ll find a few extra recipe treats in the menu PDF besides the meal plan I promised you (mostly because I just can’t help myself). They’re all recipes from the archives so that you don’t have to go hunting around for them. Be sure to try out the lemon vinaigrette to dress the white bean composed salad.
If you’re already a paid subscriber then you know these little extras show up almost every week as a small bonus to show my appreciation for your support. If you haven’t yet had the chance to join us, what are you waiting for?
But right now, it’s time to pull up a chair, grab a cup or a glass and join me in my Mediterranean kitchen while we work our way from one flavor-packed meal to another.
Want to upgrade to a paid subscription so you don’t miss out on anything? Everything you’ll want to know to master the Mediterranean diet including exclusive weekly healthy menu meal plans & recipes, how-to-guides, and behind the scenes stories are all here waiting for you to spend a few Mediterranean minutes with me.
Wow those dressings sound delicious and love the menu this week and I even got to it earlier as I woke early and it’s stormy outside. That lunch salad sounds so simple yet so full of goodness. The chicken dish looks great might have to give it a try, I love dates and olives, I have never combined both into a cooked dish. As for your ON oats….have you tried them soaked in OJ? Then grate in an apple in the morning with Greek yogurt and drizzle of honey..it is something that Princess Diana chef used to make her and I’ve been eating that for years. Growing up I used to always have it with orange juice as I can’t drink milk and don’t like the flavour of plant milks and they weren’t much of a thing when I was a kid. Look up Princess Diana overnight oats recipe it’s a nicer version and my go to now than what I had as a child in the 70s.