The Mediterranean Diet, Pre-Measured
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Seventy, split across six sections: Grains & Pasta (Greek lemon-herb rice, mujaddara, tabbouleh, lemon chicken orzo, Spanish saffron rice), Soups & Stews (Greek and Turkish red lentil, Moroccan harira, minestrone, Greek lemon-egg rice soup, pasta e fagioli), Meal Starters & Coatings (chicken shawarma, souvlaki, lemon-garlic cod, kofta, falafel, Greek lemon potatoes), Dips, Dressings & Blends (tzatziki, hummus, muhammara, tahini sauce, Greek lemon-oregano dressing, za'atar, dukkah), Breads & Savory Baking (pita, focaccia, za'atar manakish, socca, pizza dough, grissini), and Breakfast & Treats (shakshuka, ful medames, fig-walnut oatmeal, olive oil granola, orange-cardamom olive oil cake, almond amaretti).
Mostly no. The mixes are built from rice, bulgur, couscous, orzo, lentils, chickpeas, flour and dried herbs and spices like oregano, cumin, paprika, dill and garlic powder. A few call for spices you may not own yet, such as sumac or Aleppo pepper, which most large grocery stores carry. A bowl, a whisk and jars with lids cover the mixing; a blender or food processor helps for hummus and the few smooth soups and dips.
A packing and storage note is printed on every recipe. Grain, pulse and spice mixes go in an airtight jar in a cool, dark cupboard. Mixes with whole-wheat flour or nuts are marked for the refrigerator or freezer, and bread mixes keep the yeast in its own sealed packet. Date each jar and go by the shortest shelf life on the labels of the ingredients you put in it.
It's a physical spiral-bound edition that lays completely flat on the counter, so you're not fighting a book that snaps shut while your hands are covered in olive oil and lemon.
That's one of the main reasons people make their own. You decide the salt: the Greek lemon-herb rice mix, for example, uses half a teaspoon for four servings, and you can use less. You can leave out anything that doesn't work for your household, and every recipe lists its allergens on the page so you can see what's in it before you start.
It depends on what you currently buy. The clearest savings tend to be on the things you re-buy most, like premium spice blends, seasoned rice and couscous boxes and marinade packets, because they're made from staples you can buy in bulk. One short spice list covers most of the book: garlic powder alone shows up in more than half the recipes. Expect one bigger shop up front; the cost per batch drops after that.
Not at all. Most mixes are measure, whisk, seal. Each page then tells you exactly what to add fresh, usually olive oil, lemon and a protein or vegetable, plus the steps to finish the dish, how much it makes and how long it takes. There's nothing that requires technique beyond basic stovetop and oven work.
They're original weeknight pantry versions inspired by Greek, Lebanese, Turkish, Moroccan, Spanish and Italian home cooking, written so the dry part is already done when you're ready to cook. Every family makes these dishes its own way, so treat each one as a starting point and season it the way you like.
You're covered by a 90-day money-back guarantee. Cook from it, test a few jars, and if it isn't earning its shelf space, contact us within 90 days for a refund.
One Book. The Mediterranean diet, already on the shelf.
Six sections, seventy mixes, and the spice and grain work for your rice, soups, marinades and dips measured out before you ever turn on the stove.
Grains & Pasta
Fourteen mixes covering Greek lemon-herb rice, lemon-parsley and pearl couscous, tomato bulgur pilaf, mujaddara, tabbouleh, a Greek quinoa bowl base, lemon chicken orzo, mushroom-thyme farro and a Spanish saffron vegetable rice kit.
Soups & Stews
Greek tomato and red lentil, Turkish red lentil and cumin, Moroccan harira, minestrone, Greek lemon-egg rice soup, Tuscan white bean, ribollita, pasta e fagioli, lemon chickpea and a smoky Spanish chickpea and spinach stew.
Meal Starters & Coatings
Chicken shawarma and Greek souvlaki marinades, lemon-garlic cod coating, chermoula fish seasoning, kofta, harissa-style chickpea traybake, herbed falafel, Turkish lentil patties, Greek lemon potatoes and chicken cacciatore.
Dips, Dressings & Blends
Tzatziki, lemon-cumin hummus, muhammara, white bean and roasted red pepper dips, Greek lemon-oregano, fattoush and red-wine vinaigrette dressings, lemon-garlic tahini sauce, za'atar, dukkah and a basil-garlic pasta sauce.
Breads & Savory Baking
Part-whole-wheat pita, yogurt flatbread, rosemary olive oil focaccia, za'atar manakish, socca, olive and oregano no-knead bread, rosemary crackers, whole-wheat pizza dough, sesame grissini and spinach-feta muffins.
Breakfast & Treats
Shakshuka, spanakopita egg muffins, ful medames, fig-walnut and savory za'atar oats, overnight oats, olive oil granola, orange-cardamom chia pudding, orange-cardamom olive oil cake, lemon-semolina cake, oat cookies and almond amaretti.
Boxes and blends vs. your own pantry.
Same seasoned rice, same shawarma blend, same dressing and soup starters — just made from ingredients you picked, out of staples you already keep in the house.
| FEATURE | Store-Bought Boxes & Blends | The Dry Mix Pantry |
|---|---|---|
| Cost per batch | ✗ Box or jar price, every single time | ✓ Made from bulk staples |
| Salt | ✗ The seasoning packet decides | ✓ You decide, batch by batch |
| Ingredient control | ✗ Whatever is in the packet | ✓ You choose every ingredient |
| Variety on hand | ✗ One flavor per box or jar | ✓ 70 mixes across 6 sections |
| Weeknight dinner | ✗ A 12-ingredient recipe or takeout | ✓ Spice work done; add a few fresh things |
| Storage guidance | ✗ A printed date and nothing else | ✓ Packing and storage note on every recipe |
| Packaging waste | ✗ A box and liner in the trash | ✓ Refill the same jars forever |
| Counter usability | ✗ Fine print on a cardboard flap | ✓ Spiral-bound, lays flat, one recipe per page |
Three steps. Then dinner is a few fresh things.
You don't have to overhaul your kitchen. Start with one jar of Greek lemon rice on a Sunday and build from there.
Open to the section you actually need — grains, soups, marinades and coatings, dips and dressings, breads or breakfast — and choose the dinner you want to make easy.
Measure the grains and spices, whisk, and seal. Each page tells you how to pack it, label it and store it until you need it.
When it's time to eat, follow the finishing steps on the same page — add the olive oil, lemon, chicken, fish or vegetables and get it in the pan.
What Home Cooks Are Saying
I spent one Sunday afternoon filling jars and now dinner mostly means grabbing one and adding the fresh stuff. The lemon-herb rice and the shawarma marinade are on repeat in our house.
Most of the mixes use cumin, paprika, dill and oregano I already owned. The red lentil soup kit is my favorite. One container, a few vegetables, and lunch is covered for days.
I like that each page lists what goes in the jar and what to add on cooking day. The storage notes for the nut mixes were something I never would have thought about on my own.
I filled a few jars of the tzatziki starter and the fig-walnut oatmeal as holiday gifts with the finishing steps on a tag. Everyone asked where the recipes came from.
Keeping the yeast in its own packet was smart. I keep two bags of the pita mix ready and weekend bread actually happens now instead of just being a plan.
Breakfast, soups, dips, breads, it covers everything. I started with the six beginner mixes and have been working through a new section every couple of weeks.