Recipes from Rustica: Delicious Recipes for Village-Style Mediterranean Food

Rustica Cookbook

The Mediterranean diet has long been famed for the proven lifetime benefits of eating simply prepared, seasonal foods. There are pockets of people in the Mediterranean countries (and further afield) who are living longer than most; these communities are most often found in rural villages where they grow their own produce and keep livestock. Chef Theo Michaels explores this concept of “eating like a villager” and this new collection of recipes was born from conversations he has had with his family about life in Cyprus 60 years ago, when growing produce and keeping a few animals was the norm. He celebrates a way of eating based on these principles through his delicious yet simple food.

Mushrooms, eggplant, and tomatoes in a bowl and two vegetable antipasti plates.

Vegetable Antipasti Plate

A centuries-old trick for preserving (and, we dare say, vastly improving) a glut of fresh ingredients that would otherwise go to waste.

  • Quick Glance
  • 1 H
  • 4 H, 30 M
  • 0
A white plate filled with horta, or boiled greens with garlic.

Horta ~ Boiled Greens with Garlic

A classic and nutritious way to get your daily mix of greens—kale, anyone?—that’s based on Greek tradition…complete with a little added oomph.

  • Quick Glance
  • 15 M
  • 30 M
  • 0
Roasted potatoes with dill on a baking sheet.

Roasted Potatoes with Dill

A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.

  • (1)
  • 15 M
  • 1 H, 5 M
  • 2