Chef Jamie Oliver has the perfect dishes to "Eat Yourself Healthy" and kick off the new year with delicious and nutritious dishes.
The cookbook author and television personality joined "Good Morning America" on Thursday to share three Mediterranean recipes from his new cookbook.
Check out the full recipes below.
Serves: 4
Time: Prep - 10 minutes; cook - 1 hour
Ingredients
1 large bulb fennel (12 ounces)
2 red onions (12 ounces)
4 carrots (12 ounces)
15-ounce can cannellini beans
1 pound ground beef or pork
1 teaspoon dried oregano
28-ounce can whole tomatoes
16-ounce jar roasted red peppers
1 lemon
2 ounces feta cheese
Directions
Preheat the oven to 400 F. Trim the fennel, reserving any fronds, peel the onions, then cut it all into wedges and add to a deep roasting pan. Peel, halve and add the carrots. Toss with 1 tablespoon of olive oil, season with sea salt and black pepper, and roast for 40 minutes.
Meanwhile, drain the beans and pulse a couple of times in a food processor. Add the meat and oregano, season, and pulse until just combined. With clean wet hands, divide the mixture into 12, roll into balls, then place in a large nonstick frying pan over medium-high heat with 2 tablespoons of oil, and cook until golden all over, turning regularly.
Pour the tomatoes and peppers, juices and all, into the processor (there’s no need to clean it). Finely grate and reserve the lemon zest, then squeeze the juice into the processor, season and blitz until smooth.
Remove the pan from the oven, pour the sauce over the veg, then evenly space the golden balls around the pan. Return to the oven for another 20 minutes.
To serve, crumble on the feta, sprinkle with the reserved lemon zest and any fennel fronds, and drizzle with a little extra-virgin olive oil, if you like. Great as it is, or with whole wheat toast, couscous, rice or spaghetti.
Serves: 1
Time: 13 minutes
Ingredients
1 clove garlic
1 fresh red chili
3/4 cup tomato passata (puree)
Half 15-ounce can chickpeas
4 ounces fresh lasagna sheets
1 cup baby arugula (1 ounce)
1 ounce Parmesan cheese
Directions
Bring 3 cups of water to a boil. Place a 12-inch frying pan over medium-high heat with 1/2 tablespoon of olive oil. Peel the garlic and thinly slice along with the chili, reserving a little chili for garnish, then add to the pan and fry until lightly golden.
Add the pasta, the chickpeas and half of their juices, and let it bubble for 2 minutes, stirring occasionally, while you slice the lasagna sheets into 3/4-inch strips. Roughly chop most of the arugula, reserving a few leaves.
Scatter the chopped arugula and the pasta into the pan, then pour in enough boiling water to just cover the pasta – about 1 1/4 cups. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly. Turn off the heat and season to perfection.
Top with the reserved arugula and chili, finely grate on the Parmesan and finish with a kiss of extra virgin olive oil, if you like.
Serves: 2
Time: 24 minutes
Ingredients
1 cup orzo
14.5-ounce can whole tomatoes
2 cloves garlic
1 fresh red chili
1/2 a bunch basil (about 1/2 ounce)
2/3 cup drained jarred roasted red peppers
1 small zucchini (6 ounces)
Two 5-ounce thick white fish fillets, skin on, scaled, pin-boned
1 lemon
1/2 ounce Parmesan cheese
Directions
Place a medium pan over high heat and add the orzo. Just cover with boiling water, salt generously and cook for 5 minutes, while you add the tomatoes to a blender. Peel and add the garlic. Halve, seed and add the chili, then tear in the basil stems, reserving the leaves. Blitz until smooth, then season to perfection. Stir the sauce into the orzo, finely chop and add the peppers and most of the basil leaves, reserving a few baby ones, then bring to a boil and cook over medium heat for 5 more minutes, stirring regularly.
Meanwhile, use a vegetable peeler to shave the zucchini into long ribbons (reserving any extra for another day). Line up the ribbons, slightly overlapping, in two sets, then sit the fish fillets on top. Season, spritz with olive oil, finely grate on the lemon zest, and wrap them up. Nestle the parcels into the orzo, cover, turn down the heat to medium-low and cook for 10 minutes, or until the fish is beautifully cooked through.
Squeeze half of the lemon juice over the fish parcels, then finely grate on the Parmesan, sprinkle with the reserved basil leaves, and serve with lemon wedges.
Reprinted with permission from "Eat Yourself Healthy" by Jamie Oliver, Flatiron Books, copyright 2025.
Later for "GMA3," Oliver shared a simple soup and salad recipe.
Serves: 4
Time: 18 minutes
Ingredients
2 fresh red chilies
4 cloves of garlic
2 x 5-oz boneless, skinless chicken breasts
1 x 8.5-oz package of cooked brown rice
2 tablespoons white miso
6 tablespoons pickled ginger
1 bunch of cilantro (about 1 oz)
2 limes
6 cups (1 1/2 quarts) chicken stock
2 x 12-oz bags of mixed stir-fry veg
Directions
Seed the chilies, peel the garlic and add both to a food processor along with the chicken, rice, half of the miso and the pickled ginger, reserving the juice. Add most of the cilantro, stems and all, reserving a few nice leaves. Finely grate in the lime zest, and pulse until combined. Divide the mixture into 16 equal pieces and, with wet hands, shape into balls.
Place a large deep pan over medium-high heat. Pour in the stock, add the remaining miso and bring to a boil. Gently drop in the balls, cover and poach for 3 minutes, then add all the stir-fry veg and cook for another 3 minutes, or until the balls are cooked through.
Taste the broth and season to perfection with lime juice, a little pickled ginger juice, if you like, and sea salt and black pepper. Divide between serving bowls, top with the reserved cilantro leaves, and serve with lime wedges.
Embellish it: For extra flavor, make your own stock! Use chicken or beef bones (ask your butcher!) with scraps or peelings of onion, carrot and celery, plus any leftover herbs. Dried mushrooms add great depth, too. Cover with water and let it bubble away for 3 to 4 hours, skimming occasionally, then strain, season to perfection, and stash it in the fridge or freezer until needed.
Serves: 2
Time: 16 minutes
Ingredients
2/3 cup whole wheat couscous
1 lemon
12 oz ripe tomatoes
1 clove of garlic
1/2 to 1 fresh red chili
1 x 15-oz can of chickpeas
2 teaspoons dried oregano
2 carrots (6 oz)
1 small zucchini (6 oz)
2 oz feta cheese
Directions
Put the couscous into a bowl, just cover with boiling water, cover and set aside. Finely grate the lemon zest into another bowl, squeeze in half of the juice, then halve the tomatoes and finely grate in cut-side down, discarding the skins. Peel and finely grate in the garlic. Add 1 tablespoon of extra virgin olive oil and season to perfection to make your dressing. Thinly slice the chili.
Drain the chickpeas, then toss with the oregano and season to perfection. Fluff up the couscous with a fork, peel the carrots, then coarsely grate in along with the zucchini (or leave the carrots whole, for added crunch), mix well and season to perfection. Plate up the couscous and the chickpeas, spoon on the tomato dressing, crumble on the feta, sprinkle with the chili, and serve with lemon wedges.
'GMA' kitchen picks
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