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Recipes from Dr. Masley's Kitchen

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White Bean, Cauliflower, and Hazelnut Dip

White Bean, Cauliflower, and Hazelnut Dip

This dip pairs well with sliced vegetables. Canned beans make this even simpler to prepare (if you prepare your own, use 2 cups of cooked beans). Adapted from The Better Brain Solution, pg.265 Prep Time: 10 to 15 minutes Baking Time: 30 minutes Serves: 6 (makes 3...

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Share Your Favorite Recipe!

Share Your Favorite Recipe!

Do you have a favorite recipe that features Mediterranean ingredients? If, so we would love to hear from YOU! Over the years, I have had many people offer to share their favorite recipes.  It would be my great pleasure if you would submit one of your top recipes so my...

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Watermelon Gazpacho

Watermelon Gazpacho

A Greek friend prepared this for me on our sailboat while exploring islands in Greece, when watermelon and tomatoes are at their peak. This dish in incredibly refreshing and flavorful, perfect for a warm summer evening.Roasting Time: 1 HourPrep Time: 15 MinutesServes:...

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Caprese Salad

Caprese Salad

When tomatoes are ripe and flavorful, and you have access to good quality mozzarella cheese, Caprese Salad is fantastic. The first time I tried this dish was decades ago, when I worked as a sailboat captain for a summer in France. I had been invited to a French...

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Classic Gazpacho

Classic Gazpacho

This dish from southern Spain is fantastic when tomatoes are in season, lush and flavorful, and on a hot day this chilled soup is so refreshing. If regular tomatoes aren’t bursting with flavor, then skip the medium tomatoes and use 8 cups of cherry tomatoes, as out of...

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Stuffed Eggplant a la Bonifacio

Stuffed Eggplant a la Bonifacio

It is eggplant season, July 1 through the end of September, and you should see shiny, plump and heavy eggplants in the market. This is the time to make dishes with eggplant!Over the last two weeks, Nicole and I have been sailing around the amazing island of Corsica in...

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Oven Baked Fish à la Provençale

Oven Baked Fish à la Provençale

This is a regional dish from Provence, southeastern France. This dish is typically made with a fish called Dorade (sea bream). Many other white fish options will work nicely, including snapper, sea bass, hogfish, and tilapia. The key with any fish meal is fresh...

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Salmorejo with Pineapple and Shrimp

Salmorejo with Pineapple and Shrimp

Traditionally Salmorejo is made by blending tomatoes, garlic, bread, and olive oil, plus adding egg and ham. I’m substituting pineapple for the bread and shrimp and avocado for the egg and ham, adding a bit of sweet and tartness from the pineapple, which goes nicely...

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Linguine with Frutti di Mare

Linguine with Frutti di Mare

Classic Italian seafood pasta dish with tasty fresh shellfish and olive oil, garlic, and parsley. This is a fun meal to prepare with an assistant, especially as you’ll be doing more than one step at a time. You’ll notice that this dish has triple the...

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Spanish Tortilla (Omelet)

Spanish Tortilla (Omelet)

The Spanish Tortilla (we call it an omelet) is traditionally made with only a few ingredients: eggs, potatoes, onions, olive oil, and parsley. It is not only served for breakfast but also for lunch, dinner, and it is also served as part of a Tapas spread.If you’ve...

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Greek Salad with Garbanzo Beans and Lemon Vinaigrette

Greek Salad with Garbanzo Beans and Lemon Vinaigrette

In Greece, a classic Greek Salad rarely will come with lettuce, but with all the wonderful produce included, you won’t miss it. The Garbanzo beans are optional, by adding them this turns your salad into a full meal. Regarding olives, pitted olives that come in a jar...

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Blueberry Ricotta Cheesecake

Blueberry Ricotta Cheesecake

Italian version of a lovely dessert, great when you have company celebrating a special occasion. You can use any berry for the topping. The blueberries and orange rind provide valuable nutrients and an awesome flavor, the almonds add healthy fats, and the...

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Roasted Beet and Kale with Greek Lemon Vinaigrette

Roasted Beet and Kale with Greek Lemon Vinaigrette

This is a Greek-style roasted beet and kale salad that is colorful and flavorful. Beets and kale can easily be roasted and dressing prepared a day in advance. Serves: Four Prep Time: 20 Minutes Oven Roasting Time: 35-45 Minutes Ingredients:  4 medium...

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Vietnamese Salad with Chicken

Vietnamese Salad with Chicken

You can easily substitute shrimp or tofu for the chicken. As there are multiple ingredients, if your market doesn’t carry a few items, such as lemongrass or tamarind paste, it's fine to skip them; this salad will be loaded with flavor. Serves: Two Prep Time: 25-30...

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Split Pea and Barley Soup

This is a great dish to make for lunch or dinner. Save a couple servings for leftovers— it’s even better the next day, though you may have to thin it with water. If you’d like to prepare this soup gluten-free, omit the barley and use 2 cups of split peas....

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Cod with Hazelnut Crust

Cod with Hazelnut Crust

Fish with a nut crust is very tasty. Below, I chose cod and hazelnuts, but also try pecans, pistachios, or almonds. Choose the freshest white fish you can find; flounder, snapper, or sole also work well here. (This recipe is adapted from The 30 Day Heart...

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