It is just the two of you. So why does half the shopping end up in the bin?

You buy a bunch of parsley for one recipe, a bag of spinach for another, a tub of feta because the salad asked for two ounces. By Sunday night the parsley is yellow, the spinach is slime and the feta has gone sour behind the milk. You paid for all of it. You ate a quarter.

Where I come from, food that was paid for is not allowed to rot. So I built this book around one simple promise: every fresh thing you buy gets used.

THE SHARED WEEK: ONE SHOPPING LIST, NOTHING LEFT OVER

The 75 recipes in this book are planned in eight Shared Weeks. Each week has one shopping list, and every bunch, bag, tub, pint, opened can and lemon on that list is used up by that week's recipes, most of it shared between two, three or four dishes.

One bunch of parsley in Week 1 goes a quarter at a time into the shrimp with feta, the chopped Greek salad, the lemon-oregano chicken and the bulgur pilaf. Then the bunch is finished. Every sum on every list was checked, cup by cup and lemon by lemon.

Under every recipe sits a Shared Week line that tells you:
n- Which week the recipe belongs to
n- What it opens from the week's shopping
n- What it uses up from earlier in the week
n- What it leaves, and for which recipe later that week

75 MEDITERRANEAN RECIPES FOR TWO, IN 8 CHAPTERS

- 10 Breakfasts: Spinach and Feta Scrambled Eggs, Menemen, Lemon Ricotta Pancakes, Spanish Tortilla, Turkish Poached Eggs over Garlic Yogurt
n- 10 Lunches, Salads and Soups: Chopped Greek Salad with Chickpeas, Lemony Chicken and Orzo Soup, Tabbouleh, Fattoush, Cherry Tomato Panzanella
n- 12 Fish and Seafood Dinners: Baked Salmon with Cucumber-Yogurt Sauce, Garlic Shrimp with Smoked Paprika, Mussels with White Wine, Swordfish with Lemon-Oregano Dressing
n- 10 Chicken Dinners: Lemon-Oregano Chicken Thighs with Crispy Potatoes, Chicken Souvlaki with Tzatziki, Chicken Provencal, Chicken Kapama
n- 12 Bean, Lentil and Grain Dinners: Mujaddara, Vegetable Paella, Pasta e Fagioli, Baked Butter Beans in Tomato and Dill...

Every recipe serves two. Every ingredient comes from an ordinary American supermarket.

NUMBERS YOU CAN TRUST

- Nutrition per serving on every recipe, calculated from USDA data: calories, protein, carbohydrate, fat, saturated fat, fibre and sodium
n- Every ingredient in the list appears in the steps, and every ingredient in the steps appears in the list
n- US cups, spoons, ounces and pounds only, with a metric chart at the back
n- A doneness check on every chicken and seafood recipe: 165°F for chicken, 145°F for fish, and the clear signs for shrimp and mussels

TWO SHORT CHAPTERS BEFORE THE COOKING

The Mediterranean Week for Two shows how the eight weeks line up with the Mediterranean eating pattern, with a week-at-a-glance chart. Shopping and Storing for Two shows how to keep herbs, greens and opened cans fresh all week, and which pantry staples to keep.

ALSO INSIDE

- The eight Shared Week plans, each with the recipes in cooking order and a shopping list in three parts: the fresh list, buy-for-the-recipe and the pantry
n- A full pantry list showing which weeks use each staple
n- A metric conversion chart
n- A recipe index by chapter, with the Shared Week beside every title

NO PHOTOGRAPHS, ON PURPOSE

Every page goes to clear steps and honest numbers instead.

WHO THIS BOOK IS FOR

Couples starting the Mediterranean way of eating together, retired or young, and anyone tired of binning half the shopping every week.

Shop once. Cook together all week. By the end of it, the fresh shelf is empty and nothing went in the bin.

Scroll up and get your copy of Mediterranean Diet Cookbook for Couples today.

Mediterranean Diet Cookbook for Couples

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