Cover -- Title Page -- Contents -- Introduction -- Chapter 1 Low-Carb Mediterranean Know-How: What It Is, Who It's for, and How to Make It Work for You -- Chapter 2 Lively Starters: Appetizers, Salads, Snacks, Soups, and Sips -- Deviled Eggs with Basil and Pine Nuts -- Roasted Cauliflower Hummus -- Tahini-Zucchini Dip -- Creamy Spinach Pie with Almond Flour Crust -- Greek 7-Layer Hummus Dip -- Red Peppery Walnut-Herb Dip (Muhammara) -- Italian-Inspired Guacamole with Balsamic, Red Onion, and Basil -- Shrimp-Stuffed Mushrooms with Lemon and Rosemary -- Lebanese Meat Pies with Ground Beef and Lemon -- 3-Ingredient Avocado Truffles with Pistachios -- Mini Bell Peppers Stuffed with Turkey and Pistachios -- Mediterranean Quinoa Salad with Avocado -- Caesar Salad with Tahini-Garlic Dressing and Parmesan Crisps -- Baked Kibbeh with Quinoa, Mint, and Lemon -- Tabbouleh Salad with Chickpeas and Quinoa -- Shirazi Salad -- Breakfast Salad -- Simple Green Salad with Tomatoes, Cucumbers, and Lemon-Mint Vinaigrette -- Cucumber Yogurt Salad -- Tomato and Cucumber Chopped Salad -- Tuna Avocado Salad -- Lentil Fattoush Salad with Caramelized Red Onions -- Salmon Salad with Dill, Capers, and Artichoke -- Caramelized Onion and Red Lentil Soup -- Kale Salad with Blueberries and Feta -- Shrimp Salad with Avocados and Tomatoes -- Arugula Salad with Calamari, Zucchini, and Balsamic -- White Bean and Vegetable Minestrone -- Easy Gazpacho -- Crispy Roasted Chickpeas -- "Everything" Baked Parmesan Crisps -- Rosé Spritz with Citrus and Mint -- Fresh Mint Tea with Citrus -- Chapter 3 Satisfying Plant-Based Meals -- Eggplant Lasagna -- Hearty French Lentil Stew -- Chickpea Vegetable Stew with Turmeric and Cumin -- Chickpea Fritters -- Mediterranean Pizza with Almond-Coconut Flour Crust -- Roasted Cauliflower Steaks with Red Bell Pepper-Almond Sauce.

Vegetarian Mushroom Meatballs with Marinara Sauce -- Slow Cooker White Bean Stew with Tomatoes and Swiss Chard -- Chickpea Pancakes with Mushrooms and Kale -- Sheet Pan Chickpea and Broccoli Dinner -- Lima Bean Cassoulet with Zucchini and Butternut Squash -- Creamy Beluga Lentils with Ginger and Garlic -- Easy Asparagus Frittata -- 30-Minute Pantry Shakshuka -- Almond Flour Pumpkin Pancakes -- Chapter 4 Succulent Seafood -- Seafood Stew with Tomatoes and White Wine -- Sautéed Tilapia Provençal -- Shrimp Paella with Cauliflower "Rice" -- Baked Salmon with Parsley and Garlic Crust -- Sautéed Salmon with Figs -- Lemon Baked Cod with Pistachio Crust -- Broiled Flounder with Lemon, Parsley, and Garlic -- Shrimp and Zoodles with Fresh Tomato Sauce -- Mediterranean Grilled Shrimp -- Tuna with Cannellini Beans, Spinach, and Garlic -- Chapter 5 Savory Chicken, Beef, Pork, and Lamb -- Grilled Chicken Quarters with Oregano and Lemon -- Baked Chicken with Nutty Dukkah Crust -- Roasted Chicken with Herbes De Provence And Lemon -- Chicken Gyro Lettuce Wraps -- Braised Chicken Thighs with Mushrooms -- Simmered Tahini Chicken -- Mediterranean Meatloaf with Roasted Red Pepper Sauce -- Turkey Sauté with Red Bell Pepper -- Rotisserie Chicken Stew with Kale -- Chicken Meatballs with Fresh Orange Jam -- Sheet Pan Pork Tenderloin with Grapes, Walnuts, and Blue Cheese -- Pork Tenderloin with Tahini Sauce -- Baked Eggplant with Ground Beef and Pine Nuts -- Moroccan-Spiced Lamb Chops with Mint -- Chicken Paprikash with Mushrooms -- 5-Ingredient Chicken Turmeric Burgers -- Summer Squash Stuffed with Beef with Tomato Sauce -- Beef Stew with Mushrooms and Red Wine -- Baked Lebanese Meat Kebabs in Tomato Sauce (Kafta) -- Sheet Pan Chicken with Bell Peppers and Pecans -- Stuffed Cabbage Rolls with Quinoa and Cauliflower "Rice" -- Chapter 6 Vibrant Vegetable Sides.

Roasted Brussels Sprouts with Herbes De Provence -- Umami Roasted Peppers with Crispy Potatoes -- Wispy Pan-Fried Zucchini -- Baked Eggplant and Peppers with Garlic -- Sautéed Rainbow Swiss Chard -- Roasted Broccoli with Sumac -- Cauliflower "Rice" Risotto -- Baked Stuffed Artichoke -- Pesto Zoodles -- Anytime Roasted Vegetables with Herbes De Provence -- Roasted Spaghetti Squash and Tomatoes -- Roasted Cauliflower with Cashews and Turmeric -- Roasted Butternut Squash with Celery and Pepitas -- Chapter 7 La Dolce Vita: Sweets and Fruit Dishes -- Burrata Cheese with Balsamic-Marinated Strawberries -- Goat Cheese Truffles with Pistachios and Figs -- Chocolate Almond Flour Cake with Orange -- Berry Tart with Mascarpone Cream and Almond Flour Crust -- Crispy Oven-Dried Orange Slices -- Crunchy Almond Clusters -- Easy Pear Crisp with Almond-Walnut Topping -- Grilled Peaches with Cinnamon Ricotta Crème -- Grilled Watermelon with Goat Cheese and Mint -- Mini Ricotta Cheesecakes with Walnut Crust -- Mini Molten Chocolate Cakes -- Vegan Chocolate Mousse with Aquafaba -- Resources -- Acknowledgments -- About the Author -- Index -- Dedication -- Copyright.