I received a ARC from NetGalley of Mediterranean Every Night: 100+ Recipes for Real Life by Sonja Overhiser and Alex Overhiser. Here’s my honest review. All rants and opinions are my own and I was not influenced by the generosity of NetGalley. Mediterranean Every Night is a highly anticipated cookbook coming out in March 2027.
About the book:
“Alex and Sonja’s recipes have been a go-to of mine forever and ever, and now they’ve given us the gift of making the Mediterranean lifestyle attainable in our own busy kitchens. The quick and creamy tzatziki and the Greek power bowls became instant keepers in our house!” —Caroline Chambers, New York Times bestselling author of What to Cook When You Don’t Feel Like Cooking
A fresh, approachable guide to Mediterranean diet cooking from Sonja and Alex Overhiser, the award-winning creators behind A Couple Cooks, featuring 100+ simple, nourishing recipes and 100 stunning photographs.
Eating well and eating what you love can go hand in hand. Mediterranean Every Night brings the vibrant flavors, wholesome ingredients, and feel-good approach of the Mediterranean diet into everyday cooking.
Award-winning food bloggers Sonja and Alex Overhiser have built their lives around the idea that simple, delicious food can bring more joy to every day. Inspired by the Mediterranean approach to eating—with an emphasis on vegetables, whole foods, healthy fats, and satisfying meals—they share more than 100 fresh recipes designed to easily fit into busy weeknight routines.
Recipes include:
- Baked Eggplant Parmesan with Feta
- Parmesan-Crusted Salmon with Honey Dijon Drizzle
- Chicken Pesto Caprese Skillet
- Charred Corn and Black Bean Salad with Lime
- Plus desserts, breakfasts, snacks, and more.
With flexible recipes, meal-prep ideas, mix-and-match bowls, helpful menus, and a photograph of every dish, this hardworking cookbook makes it easy to create flavorful meals you’ll return to again and again.
Sonja and Alex’s philosophy is that whole food, prepared simply, might be the most radical choice you can make for your health and happiness. Simple, nourishing, and endlessly adaptable, Mediterranean Every Night is your guide to bringing fresh inspiration to the table every day.
- MEDITERRANEAN COOKING MADE EASY: Inspired by one of the world’s most celebrated approaches to eating well, these recipes focus on fresh ingredients, colorful produce, healthy fats, lean proteins, and satisfying meals full of flavor.
- 100+ SIMPLE EVERYDAY RECIPES: From quick weeknight dinners to make-ahead lunches and mix-and-match bowls, these approachable recipes help home cooks create nourishing meals that fit easily into real life.
- FROM THE CREATORS OF A COUPLE COOKS: Award-winning cookbook authors, recipe developers, and food bloggers Sonja and Alex bring their trusted guidance and joyful approach to home cooking to this beautiful collection.
- PERFECT FOR HEALTH-MINDED HOME COOKS: With practical tips, meal-planning ideas, and plenty of inspiration, this cookbook is ideal for meal preppers, macro hitters, busy families, and anyone looking to eat well without sacrificing flavor.
- A THOUGHTFUL GIFT FOR FOOD LOVERS: Filled with vibrant photography and more than 100 delicious recipes, this gorgeous volume is perfect for cookbook collectors, food lovers, wellness enthusiasts, and anyone looking to make everyday meals feel special.
About the authors:
The Overhisers are cookbook authors, professional food bloggers, and a real-life married couple who cooks together. Their recipes have been featured in numerous publications, including The Washington Post, TODAY Show, US News & World Report, and more. A Couple Cooks was named Best Food Blog in 2019 by the International Association of Culinary Professionals (IACP). Sonja is a freelance food writer for publications like Food & Wine, The Washington Post, and more. Together they’ve written two other cookbooks A Couple Cooks: 100 Recipes to Cook Together (2024), a giftable cookbook with recipes for every occasion, and Pretty Simple Cooking (2018), an acclaimed vegan and vegetarian cookbook. Find out more about them and their recipes at A Couple Cooks.
What I thought….
I liked the premise from the very beginning of the book—Mediterranean cooking isn’t a complicated plan or diet. “It’s a vibe. A Bit of magic” (13). I also love that they create some fusion recipes using the Med plan but with some Mexican, Caribbean and Japanese influences. They show the practical, simple and delicious way to healthy: “The rules matter less than the rhythm” (20).
The photos are spectacular. Most are from their travels to the area showing the unique architecture, blue waters, and amazing produce. The recipe photos are professional and helpful. The recipes and this whole premise will appeal to all eaters and recipes include those for the vegetarian, vegan, gluten-free, and dairy-free lifestyles. With simple, plant-forward recipes, inclusivity for many is easy.
The authors include a lot of great advise but one of the biggest pieces of important information is on the page entitled “Ingredient Notes You Should Actually Read” (28-29). Besides the general knowledge that olive oil is a healthier and dark chocolate is actually good for you, I was reminded that almond flour is protein-rich (and makes delicious bakes). Other info includes their preferences for English cucumbers (because of their thin skins and less seeds), smoked paprika, umami packed sauces like tamari, soy, coconut aminos, and Worcestershire.
In “Plant Powered Mains,” I think I could put any of the meals on the table without a lot of pushback. (Well, I might have to explain a few of the tofu dishes…. But, otherwise, I will definitely try some of the veggie tacos and those soups and the chickpea burger!)
We have always considered bowls healthy and it’s our go-to plan when we feel like we need to eat healthier. “Flex Bowls” section includes a lot of variety and, obviously, flexibility. Most include protein but the chicken and fish could be omitted easily. Inside-Out Walking Taco Bowls (83-84). Some of the recipes have many stages to get to the finished product so be aware.
“Fish & Seafood” follows with salmon, tilapia, shrimp, trout, tuna, and anchovy recipes including salads, tacos, and pasta.
“Chicken” goes beyond grilled or boiled chicken. Way beyond. Italian and Indian influences are evident and they even feature a chicken “nugget” recipe. There is a burger recipe and a couple of homey soups—lots of what I would classify as comfort foods.
I loved their “Brinner” section. Who doesn’t love whipping up breakfast for dinner. I was anxious to see who they were going to accomplish this without a lot of bacon and eggs and waffles. There are eggs. While there might not be waffles, they include a spiced oatmeal pancake (blender style). They didn’t skimp: breakfast burritos, Goat Cheese Omelet, Shakshuka (green variety), a breakfast scramble with tofu, and smoked salmon toast. I would love to feature all of these on a breakfast buffet!
The “Salad” section offers lots of leavy greens but some standouts like Charred Corn and Black Bean Salad (168). While presented as a side dish, I can see this salad wrapped up in a tortilla for an on-the-go lunch. There is at least on salad-meal here, too: Marinated Bean and Artichoke Salad (175).
“Snacks & Sharables” not only includes great appetizers but also a lot of building blocks for other recipes like hummus as a base or sauces like tzatziki, whipped tofu, and labneh. True snacks include a whole wheat cracker recipe, spiced nuts, and cauliflower bites. What I would consider true appetizers are sundried tomato crostinis, stuffed dates, and an interesting apple “nacho” tray. (That last one may be more of a dessert.)
While a lot of the salads and even “Snacks & Sharable” recipes could be side dishes, “Vegetable & Grain Sides” are also featured. I am trying those Greek Loaded Fries (218)!
Who said carbs are out? In this good vibe-magic plan, bread is included. A whole lot of bread (but in moderation, of course). Corn bread, sour dough, focaccia, bread sticks, flat bread, and even sandwich rolls are presented.
I was wondering when the desserts would come into play. Finally we get to “The Sweet Stuff.” Don’t judge. Some of the recipes might sound too healthy to be delicious. I would try them before I passed judgment. (See below.) There are some great tips and tricks to fooling your family and guests into eating healthier desserts.
“Sauces & Condiments” is the final section and might be worth the price of this book. The Maple Vinaigrette (295) may become my standby salad dressing. There are a lot more dressings and sauces here though!
Toward the end of the book there is a list of “30-Minute Weeknight heroes” (312). They also list recipes that can be made in advance separated into mains, salads, and snacks (313). I LOVE a cookbook with menu ideas and Mediterranean Every Night comes through with suggestions for holiday spreads to different “pitch-in” parties.
What I made….
There was so much….
I went with two simple recipes for a quick weeknight meal. It’s starting to get cold so I did a version of Longevity Bean Soup (52).. I halved the recipe and it still made four hearty servings. The authors don’t take themselves so seriously that they can’t use canned products. The soup calls for canned cannellini and butter beans and canned crushed tomatoes. (I used diced tomatoes because that is what I had on hand.) Sauté some carrots, onions, and celery; throw in some garlic; add the canned products and some water and simmer for thirty minutes. The key to this dish is a sprig of fresh rosemary and a sprinkling of Parmesan. It was great with some quick homemade peasant bread.
I had to dry a dessert. Banana Bread Almond Butter Brownies (280) was a real treat. The recipes calls for regular cocoa powder and a tablespoon of Dutch or dark cocoa powder. I didn’t have any dark cocoa powder so I added a teaspoon of instant espresso powder instead. The sweetness in this dessert comes from the banana and maple syrup (and chocolate chips). I would make these again!
I would seek out this book in March. It’s not pretentious. It’s realistic. It’s full of delicious recipes.
I’m linking up with Foodies Read for November.
Leave a Reply