One-Pot Mediterranean: 70+ Simple Recipes for Healthy and Flavorful Weeknight Cooking, written by Samantha Ferraro, features a delicious collection of seasonal meals with Mediterranean flavors and minimal clean-up. A few highlights include Dutch Oven Roast Chicken with Preserved Lemon Compound Butter, Turmeric-Braised Short Ribs with Red Wine and Dates, Steamed Mussels with Pearl Couscous and Saffron, Smoky Vegetable Bean Stew with Broiled Halloumi, and Zucchini and Herb Pilaf. I will also be sharing her recipe for Citrus Fennel Salad with Orange Blossom Vinaigrette following the review.
Disclosure: I received this book from Page Street Publishing in exchange for my honest review. All opinions and statements are my own.
Samantha Ferraro
Samantha Ferraro is an author and blogger. She created her food blog, The Little Ferraro Kitchen, to share her passion for cooking and world cuisine recipes with others. Her work has been featured in the LA Times, The Huffington Post, Cosmopolitan, and Women’s Health.
She has lived in several areas including New York City, Hawaii, California, and is currently based in Bellingham, Washington. Samantha is also the author of The Weeknight Mediterranean Kitchen.
One-Pot Mediterranean
Samantha begins One-Pot Mediterranean with a short introduction and a note on cooking with Dutch ovens before jumping right into the recipes. The flavors within the book have been inspired by cuisines from Spain and Morocco over to Italy, Turkey, and in-between.
Chapters are divided according to the following: Aromatic Chicken Recipes; Comforting Beef and Lamb Dishes; Fresh and Fragrant Seafood Recipes; Colorful and Hearty Vegetable Mains; Grains, Beans and Some Pasta, Too; and Fresh and Crisp Salads on the Side. The contents have a list of the included recipes with page number for easy reference.
Samantha also provides the beautiful photography. Every recipe is paired with a vibrant, full-page photo of the finished dish.
Measurements are listed in US Customary and Metric. Titles are written in English. Each recipe has a headnote with background information, yield, helpful tips, and serving ideas.
Citrus Fennel Salad with Orange Blossom Vinaigrette
Along with all the one-pot meals, Samantha put together a bonus chapter of vibrant, seasonal salads.
Her Citrus Fennel Salad with Orange Blossom Vinaigrette is such a bright and refreshing option during the cooler winter months. It also only takes minutes to prepare.
A bed of arugula is arranged with citrus segments, shaved fennel, pomegranate seeds, and crumbled goat cheese, then tossed in a light orange blossom vinaigrette before serving.
For a more mild flavor, shave the fennel as thin as possible. I used a mandoline for thin, even slices.
To make the salad a little ahead of time, Samantha states to whisk the vinaigrette at the bottom of a large bowl. Top with the salad ingredients, then toss everything together immediately before serving.
Orange Blossom Water
Orange blossom water (orange flower water) is made by distilling fresh bitter orange flowers. It is often used (in small quantities- only 1/2 teaspoon is needed for the salad) in Middle Eastern and French cuisines to flavor cakes, pastries, and other desserts. It adds a floral and slightly bitter taste.
I have seen it in the spice section of larger supermarkets next to the extracts. It can also be found in markets featuring Middle Eastern ingredients or online.
Other Dishes
I also made Cardamom Chicken Thighs with Basmati Rice and Pine Nuts, Paprika and Garlic-Roasted Potatoes with Creamy Feta Sauce, Warm and Creamy Carrot Soup with Coriander, and Whipped Feta Pasta with Sweet Cherry Tomatoes.
The Cardamom Chicken Thighs with Basmati Rice and Pine Nuts were such a fantastic, one-pot meal. Spiced chicken thighs are browned on each side, then simmered with basmati rice until everything is cooked through and tender. Before serving, it is topped with sumac and fresh parsley.
The Paprika and Garlic-Roasted Potatoes with Creamy Feta Sauce were inspired by Patatas Bravas. This fun twist takes spiced and roasted potato pieces and tops them with a whipped feta yogurt sauce.
The Warm and Creamy Carrot Soup with Coriander comes together easily and is perfect for our cold winter days lately, especially alongside a rustic bread for dipping. Carrots are simmered in vegetable stock with warming spices until tender, then the mixture is blended until smooth. It is served with a drizzle of yogurt, pomegranate molasses, and cilantro.
I have made the Whipped Feta Pasta with Sweet Cherry Tomatoes a couple of times now and it continues to be a favorite. Al dente pasta and sautéed cherry tomatoes are coated in a whipped and creamy feta labneh sauce. It is served with fresh basil leaves and a pinch of Aleppo pepper.
One-Pot Mediterranean is a great pick for those interested in incorporating a variety of flavors into their meals every day of the week. There is a nice assortment of meat, seafood, and vegetarian options. Some come together in as little as 5 minutes while a few of the stews take longer to simmer.
Most of the ingredients are available in larger American grocery stores. Having a market with Middle Eastern and Mediterranean items will be helpful in locating pomegranate molasses, Aleppo pepper, sumac, za’atar, golden raisins, Halloumi cheese, harissa paste, and date molasses.
Citrus Fennel Salad with Orange Blossom Vinaigrette Recipe
Excerpt from One-Pot Mediterranean
Citrus Fennel Salad with Orange Blossom Vinaigrette
Ingredients
Citrus Vinaigrette:
- 1/2 cup (120 milliliters) olive oil
- 2 tablespoons (30 milliliters) grapefruit juice or lemon juice
- 2 tablespoons (30 milliliters) honey
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon kosher salt
Salad:
- 4 cups (80 grams) arugula
- 1 small fennel bulb shaved thin
- 1 grapefruit peeled and cut into segments
- 2 tangerines or clementines peeled and cut into segments
- 1/2 cup (87 grams) pomegranate seeds
- 4 ounces (113 grams) crumbled goat cheese
Instructions
- For the vinaigrette, in the bottom of a wide salad bowl, add the olive oil, grapefruit juice, honey, orange blossom water and salt, and whisk to combine.
- Add the arugula, fennel, grapefruit and tangerines, and toss the salad mixture with the dressing.
- Garnish the salad with pomegranate seeds and crumbled goat cheese before serving.
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