For those cooking at home, the convenience of cooking an entire meal in one pot is a great way to save time but still enjoy a delicious, well-balanced, and nutritious meal. The Everything One Pot Mediterranean Cookbook by Greek-Canadian chef and cookbook author Peter Minaki is a wonderful resource for those looking to make tasty dishes without having to use every pot and pan in the kitchen cabinet.
The cookbook includes 200 fresh and easy recipes from the healthy Mediterranean diet that come together in just one pot. With health benefits including weight loss, reduced cholesterol, and lower blood pressure, the Mediterranean diet, year after year, tops the list of healthiest diets and is a healthy lifestyle that anyone can adopt one meal at a time. The Everything One Pot Mediterranean Cookbook features tasty recipes that don’t require tons of time in the kitchen, allowing readers and home cooks to simplify mealtime, prioritize their health, and explore the flavors of the region.
The satisfying and easy to follow recipes in the book use only one sheet pan, pot, Dutch oven, or skillet, to create fresh and simple meals to enjoy for breakfast, lunch, and dinner. For those with a sweet tooth, a chapter is devoted to practically effortless desserts to enjoy even on busy weekdays or as a special treat any time. The Everything One Pot Mediterranean Cookbook is an essential guide for those looking to incorporate healthier meals into their diet and live a healthier lifestyle.
In his “Dear Reader” letter at the start of the book, Minaki writes that “the recipes were designed for busy cooks who multitask and sometimes run out of time.”
“All the recipes incorporate the ‘one pot’ approach to cooking a meal,” he continues. “Some methods are suited for a quickly prepared meal; others take a more slow-cooked approach.”
“For years, I’ve enjoyed one pot dishes that my mother and grandmother made, some in a baking dish, others in a roasting pan, Dutch oven, or skillet,” Minaki notes.
The first chapter highlights the Mediterranean diet basics and offers helpful tips and insights into flavors and the ingredients that are typically part of the cuisine, including extra virgin olive oil, fragrant herbs like parsley, dill, rosemary, mint, and oregano, and spices such as cinnamon, cloves, nutmeg, and mastiha which only comes from Chios.
The cheeses of the region are made from sheep’s and goat’s milk and are easier to digest that cow’s milk cheeses. Minaki also points out, that “true feta cheese is made only in Greece” and advises readers to “buy feta made in Greece, otherwise it is not true feta.”
Among the savory dishes in the book are classic Greek favorites like avgolemono soup, shrimp saganaki, and artichokes a la polita. The Byzantine fruit medley, stuffed fig, and pasteli are among the easy to make dessert recipes.
Peter Minaki is the creator of the popular Kalofagas food blog (Kalofagas.ca) and a frequent contributor to Greece’s Free Press gastronomy website. He teaches cooking classes, provides catering, and creates restaurant pop-ups at venues around Toronto. His recipes have been featured in Canadian Living, Opa!, The National Herald, Stahl, and Ensemble Vacations, and he is the author of The Big Book of Mediterranean Recipes and The Everything® Mediterranean Cookbook, 2nd Edition. He lives in Scarborough, Ontario.
The Everything One Pot Mediterranean Cookbook by Peter Minaki is available for pre-order online is set to be released on April 11.