Live to Eat: Cooking the Mediterranean Way by Michael Psilakis

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    • Categories: Sandwiches & burgers; Main course; Breakfast / brunch; Mediterranean
    • Ingredients: whole grain English muffins; Greek yogurt; smoked salmon; beefsteak tomatoes; red onions; arugula; dill
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    • Categories: Breakfast / brunch; Mediterranean
    • Ingredients: sunflower seeds; pumpkin seeds; chia seeds; flaxseeds; Greek yogurt; clover honey; mixed berries
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    • Categories: Mousses, trifles, custards & creams; Breakfast / brunch; Mediterranean
    • Ingredients: Greek yogurt; pistachio nuts; clover honey; granola
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    • Categories: Mousses, trifles, custards & creams; Breakfast / brunch; Dessert; Mediterranean
    • Ingredients: clover honey; cinnamon sticks; strawberries; pistachio nuts; Greek yogurt
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    • Categories: Sauces, general; Cooking ahead; Mediterranean; Vegetarian
    • Ingredients: garlic; white vinegar; Greek yogurt
    • Accompaniments: Baked turkey meatballs
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    • Categories: Sauces, general; Side dish; Mediterranean; Vegetarian
    • Ingredients: pickled beets; garlic; white vinegar; Greek yogurt; dill; parsley; mint; smoked almonds
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    • Categories: Salads; Side dish; Mediterranean; Vegetarian
    • Ingredients: pickled beets; garlic; white vinegar; Greek yogurt; haricots verts; fennel; red onions; ruby grapefruits
    • Accompaniments: Red wine vinaigrette
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  • Cucumber yogurt dip with crudités and warm pita
    • Categories: Dips, spreads & salsas; Appetizers / starters; Greek; Vegetarian
    • Ingredients: garlic; white vinegar; Greek yogurt; cucumbers; dill; whole wheat pita bread; carrots; celery; broccoli; grape tomatoes; peppers
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    • Categories: Appetizers / starters; Mediterranean; Japanese
    • Ingredients: garlic; white vinegar; Greek yogurt; cucumbers; dill; short grain brown rice; sushi grade salmon
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    • Categories: Rice dishes; Japanese; Mediterranean; Vegan; Vegetarian
    • Ingredients: short-grain brown rice; store-cupboard ingredients
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    • Categories: Sandwiches & burgers; Main course; Mediterranean
    • Ingredients: canned tuna in oil; white vinegar; Greek yogurt; English cucumbers; dill; red onions; whole grain bread; Gruyère cheese; green leaf lettuce; parsley; mint; avocados
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  • Greek turkey burgers
    • Categories: Sandwiches & burgers; Main course; Greek
    • Ingredients: whole wheat bread; garlic; bay leaves; thyme; black peppercorns; canola oil; olive oil; white vinegar; Greek yogurt; English cucumbers; dill; whole wheat English muffins; beefsteak tomatoes; red onions; arugula; parsley; mint; ground turkey
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    • Categories: Sandwiches & burgers; Grills & BBQ; Salads; Main course; Mediterranean
    • Ingredients: chicken breasts; white vinegar; Greek yogurt; English cucumbers; dill; whole grain bagels; beefsteak tomatoes; red onions; arugula; roasted red peppers
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    • Categories: Salads; Sandwiches & burgers; Egg dishes; Main course; Mediterranean; Vegetarian
    • Ingredients: hard-boiled eggs; white vinegar; Greek yogurt; red onions; capers; dill; whole wheat pita bread; beefsteak tomatoes; arugula
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    • Categories: Sandwiches & burgers; Grills & BBQ; Main course; Mediterranean
    • Ingredients: chicken breasts; lemons; garlic; bay leaves; thyme; black peppercorns; canola oil; olive oil; sweet onions; white vinegar; Greek yogurt; English cucumbers; dill; whole wheat pita bread; beefsteak tomatoes; roasted red peppers; arugula
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    • Categories: Sauces, general; Cooking ahead; Mediterranean; Vegetarian
    • Ingredients: white vinegar; Greek yogurt; English cucumbers; dill; canned chipotle chiles in adobo sauce
    • Accompaniments: Spicy chicken tacos
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    • Categories: Sandwiches & burgers; Main course; Mediterranean; Mexican
    • Ingredients: ground chicken; ground cumin; ground cardamom; ground cinnamon; ground cloves; tomato paste; roasted red peppers; red onions; beefsteak tomatoes; lemons; dried oregano; olive oil; garlic; bay leaves; thyme; black peppercorns; canola oil; dill; white vinegar; Greek yogurt; English cucumbers; canned chipotle chiles in adobo sauce; corn tortillas; arugula
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Mediterranean
    • Ingredients: ground cumin; ground cardamom; ground cinnamon; ground cloves
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    • Categories: Grills & BBQ; Sandwiches & burgers; Sauces, general; Main course; Mediterranean
    • Ingredients: chicken breasts; smoked paprika; cumin seeds; whole cloves; ground cayenne pepper; mustard seeds; ciabatta rolls; white vinegar; Greek yogurt; English cucumbers; dill; canned chipotle chiles in adobo sauce; red onions; beefsteak tomatoes; avocados
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Mediterranean
    • Ingredients: smoked paprika; cumin seeds; whole cloves; ground cayenne pepper; mustard seeds
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    • Categories: Sauces, general; Main course; Mediterranean
    • Ingredients: salmon fillets; smoked paprika; cumin seeds; whole cloves; ground cayenne pepper; mustard seeds; baby spinach; cherry tomatoes; dried oregano; Greek yogurt; white vinegar; English cucumbers; dill
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    • Categories: Side dish; Mediterranean; Vegan; Vegetarian
    • Ingredients: cauliflower; garlic; fresh peas in pods; mint; lemons; bay leaves; thyme; black peppercorns; canola oil; olive oil
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    • Categories: Main course; Mediterranean
    • Ingredients: cauliflower; garlic; fresh peas in pods; mint; lemons; bay leaves; thyme; black peppercorns; canola oil; olive oil; salmon fillets
    • Accompaniments: Ladolemono
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Notes about this book

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Notes about Recipes in this book

  • Ladolemono

    • MollyB on May 08, 2018

      Great recipe that is very handy to have in the fridge for use as a dressing, marinade, or sauce. I frequently make a batch and keep it in the fridge in a squeeze bottle to have on hand.

  • Grilled spicy chicken kebabs with wilted spinach

    • MollyB on May 08, 2018

      Love this recipe, but be aware that the spicy red rub is, well, very spicy. When I made it, I cooked some of the chicken plain, with just the marinade, to feed to my 6 yr old. I recommend at least doubling the amount of spinach - we wanted more - and definitely serving with the optional tzatziki sauce to temper the heat.

  • Roasted salmon with Brussels sprout and fennel salad

    • MollyB on April 27, 2017

      This is my new favorite way to eat Brussels sprouts. I'll definitely be making the salad again. The salmon was good but the salad is fabulous. It's a pain to take the separate the leaves of the sprouts, but it's worth it.

  • Cucumber yogurt dip (Tzatziki)

    • MollyB on July 02, 2019

      I really like this version ot tzatzkiki. As julesamomof2 mentioned, the garlic confit is much mellower than raw garlic. The vinegar is an addition I like, too, as it gives it a nice tanginess. It's good on grain bowls, sandwiches, alongside grilled meats - I've liked it with everything I've tried it with.

    • TrishaCP on July 13, 2019

      I’m afraid that I find the amount of vinegar (I used white wine) overwhelming and as a result, will not use this tzatziki recipe again.

    • julesamomof2 on July 15, 2017

      There are a zillion recipes for Tzatziki out there, but I was drawn to this one with its use of garlic confit and it did not disappoint. I'm not a fan of raw garlic as it can be overpowering. Keeper!

  • Spicy roasted salmon with chipotle yogurt sauce

    • MollyB on February 19, 2020

      Yet another winner from this cookbook! Very flavorful and healthy. If you have the components made ahead of time (roasted cherry tomatoes, yogurt sauce, spicy red rub), it comes together quickly on a weeknight. (I did reduce the amount of chipotle and red rub to tone down the spiciness a bit.) The recipes from this cookbook are good enough that I actually did have sub-recipes for this made and in the fridge or freezer. While most cookbooks that require sub-recipes to make a single dish annoy me, the recipes from this book are so good that I do make the core recipes and keep them in the fridge or freezer, and I end up using them several times a week.

  • Pasta with chicken and roasted tomato pesto

    • MollyB on February 19, 2020

      One of the best pasta dishes I've made! I wanted to lick the bowl when I was done. I loved the complexity of the flavor with the roasted tomatoes plus the tomato pesto. I used Marcona almonds in the pesto rather than the smoked almonds and felt they were a great substitute. It wasn't nearly as good reheated for lunch the next day (though still quite tasty); I'd recommend planning to eat it all the the night you make it.

  • Garlic confit

    • julesamomof2 on August 15, 2017

      A must, especially for those that dislike raw garlic. I make it all the time and use if anywhere one would use raw garlic.

  • Sautéed chicken thighs with sweet and sour salsa

    • julesamomof2 on September 02, 2021

      This was a disaster. I've had good success with the couple of recipes I've tried from the book, and I like the premise of having a few key building blocks on hand to create flavorful dishes for a weeknight. Since this recipe calls for not one, but two sub recipes to be prepared ahead of time, over the weekend I made the first sub recipe which was tomato sauce. The recipe states to add six cups of water to the rest of the ingredients and simmer for 1.5 hours. Well, after that time I had what was essentially soup- it took over 3 hours to get the sauce to a workable consistency. The next day I made the peppers and this time, the author says to add 6 cups of water but gives NO timeframe in which is should reduce to a 'salsa'. I have no idea how much time it would take to reduce six cups of water plus all the ingredients to a salsa but I imagine hours. I gave up and we had a very soupy, pepper mixture with our chicken. Many errors in these recipes.

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  • ISBN 10 031638013X
  • ISBN 13 9780316380133
  • Published Jan 31 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Little, Brown and Company

Publishers Text

The acclaimed chef and author of How to Roast a Lamb offers a simple strategy for healthy cooking, highlighting the ease, deliciousness, and proven benefits of the Mediterranean diet.

Doctors have extolled the virtues of the Mediterranean diet for decades, but no chef has given home cooks the recipes they'll want to make again and again--until now. In Live to Eat, Michael Psilakis modernizes the food of his heritage to prove that clean, healthy meals can also be comforting and easy to prepare.

Cooking the Mediterranean way means deliciousness, not deprivation: a nearly endless array of satisfying weeknight meals for your family can start with just seven easy-to-find staples, from Greek yogurt to simple tomato sauce.




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