Today’s menu · Monday, 21 September Levantine Autumn
A fresh daily meal plan — breakfast, lunch, dinner and dessert, written every morning.
Confident hands, warm spices, the sophisticated ease of a skilled cook settling into fall
On the cover: Pan-Seared Branzino en Papillote with Preserved Lemon, Green Olives & Herb Oil · 1994 cal across the three meals
The whole day, course by course
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Breakfast
Freekeh Porridge with Pomegranate Molasses, Roasted Figs & Labne Swirl
33 min · 622 cal
Snack
Crispy Za'atar Flatbread Crisps with Whipped Feta & Marinated Green Olives
Recipe →
Lunch
Charred Beet & Whipped Goat Cheese Salad with Walnut-Sumac Crumble & Pomegranate Vinaigrette
Recipe →
In-between
Roasted Chickpea & Tahini Energy Bites with Date & Cardamom
Recipe →
Appetizer
Crispy Eggplant Rounds with Pomegranate-Walnut Sauce & Toasted Sesame Oil
Recipe →
Dinner
Pan-Seared Branzino en Papillote with Preserved Lemon, Green Olives & Herb Oil
Recipe →
Dessert
Saffron & Orange Blossom Panna Cotta with Crispy Pistachio Brittle & Candied Orange Peel
Recipe →
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The same day, three ways
Every day is written three times over. Pick the effort that matches your evening — the whole day changes with it, breakfast through dessert.
🥣 Easy
Quick & simple · 10–25 min a dish
Fast, fuss-free cooking — common ingredients, a few steps, weeknight-easy.
Tonight: Robalo ao Escuro com Azeite Queimado, Milho Torrado e Broto de Espinafre 3 meals · 2218 cal +4 extras See this day →
🍳 Intermediate
Confident home cook · 25–45 min a dish
A step up — a little technique, a few components, the sweet spot of everyday cooking.
Tonight: Pan-Seared Branzino en Papillote with Preserved Lemon, Green Olives & Herb Oil 3 meals · 1994 cal +4 extras See this day →
🍽️ Sophisticated
Impress & indulge · 45–90 min a dish
A cook's project — layered technique, refined plating, restaurant-quality at home.
Tonight: Tandoori-Spiced Branzino en Papillote with Green Mango, Charred Fennel & Black Cumin Rice 3 meals · 3596 cal +4 extras See this day →
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