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Mediterranean Bites, miami, Miami, FL (2026)

08/10/2026

Eggplant Margherita Pizzas

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Ingredients

For the Eggplant Base

• 1 large globe eggplant, cut into ¾-inch rounds
• 2 tbsp extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

For the Toppings

• ½ cup pizza sauce or marinara sauce
• 1 cup fresh mozzarella cheese, shredded or sliced
• 2 medium garden tomatoes, thinly sliced
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil leaves, chopped

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Instructions

Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prepare the Eggplant
Arrange the eggplant rounds in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil and season generously with salt and freshly ground black pepper.
Roast the Eggplant
Bake for 15–20 minutes, flipping halfway through, until the eggplant is tender and lightly browned around the edges.
Add the Toppings
Remove the eggplant from the oven and spread about 1 tablespoon of pizza sauce over each round. Top with mozzarella, followed by a slice of tomato. Sprinkle Parmesan cheese evenly over the top.
Bake Until Golden
Return the eggplant pizzas to the oven and bake for another 10–12 minutes, or until the mozzarella is melted and bubbling. For a golden, lightly browned finish, broil on high for the final 1–2 minutes, watching carefully.
Garnish and Serve
Remove from the oven and immediately scatter fresh chopped basil over the top. Let the pizzas cool for 2–3 minutes before serving warm.

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Nutritional Information (Per Serving – Approximate)

• Calories: 285 kcal
• Protein: 14 g
• Carbohydrates: 19 g
• Fat: 19 g
• Fiber: 6 g
• Sugar: 8 g

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Approximate Cost

• Total recipe: $8–11 USD
• Per serving (4 servings): $2.00–2.75 USD

08/10/2026

Mediterranean Grain & White Bean Salad

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Ingredients

For the Salad

• 1½ cups cooked wheat berries, farro, or brown lentils
• 1 can (15 oz) small white beans, rinsed and drained
• 1 large English cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, roughly chopped
• 2 tbsp fresh mint, roughly chopped
• ¼ cup red onion, finely chopped

For the Lemon Vinaigrette

• ¼ cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp freshly ground black pepper

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Instructions

Prepare the Base
If using wheat berries, farro, or lentils, cook according to package directions until tender. Drain well and allow to cool completely before assembling the salad.
Prepare the Vegetables
Dice the cucumber, halve the cherry tomatoes and Kalamata olives, and finely chop the red onion. Roughly chop the fresh parsley and mint.
Make the Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper until well combined.
Combine the Salad
Add the cooked grains or lentils, white beans, cucumber, cherry tomatoes, olives, red onion, parsley, and mint to a large mixing bowl. Toss gently to combine.
Add the Dressing
Pour the lemon vinaigrette evenly over the salad and toss gently until all the ingredients are coated.
Finish and Serve
Fold in the crumbled feta cheese. Let the salad rest for 15–20 minutes before serving so the grains and vegetables can absorb the bright Mediterranean flavors. Serve chilled or at room temperature.

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Nutritional Information (Per Serving – Approximate)

• Calories: 390 kcal
• Protein: 14 g
• Carbohydrates: 47 g
• Fat: 18 g
• Fiber: 10 g
• Sugar: 5 g

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Approximate Cost

• Total recipe: $10–14 USD
• Per serving (6 servings): $1.65–2.35 USD

08/09/2026

Creamy Garlic Shrimp Stuffed Salmon

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Ingredients

For the Salmon

• 2 large thick-cut salmon fillets
• 1 tbsp olive oil
• 1 tsp Old Bay or Cajun seasoning
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and freshly ground black pepper, to taste

For the Creamy Shrimp Filling

• ½ lb medium shrimp, peeled, deveined, and tails removed
• 4 oz (½ cup) cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, finely minced
• 1 tbsp fresh parsley, finely chopped

For Cooking & Serving

• 2 tbsp unsalted butter
• 2 cloves garlic, finely minced
• 1 lemon, for juice and wedges
• Fresh parsley, for garnish

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Instructions

Prepare the Salmon
Preheat your oven to 375°F (190°C). Pat the salmon fillets dry and carefully make a deep slit through the center of each fillet to create a pocket, being careful not to cut completely through.
Prepare the Shrimp Filling
Chop the shrimp into small pieces. In a bowl, combine the shrimp, softened cream cheese, mozzarella, Parmesan, minced garlic, and fresh parsley. Mix until evenly combined.
Season the Salmon
Rub the salmon fillets with olive oil, then season both sides with Old Bay or Cajun seasoning, paprika, garlic powder, salt, and black pepper.
Stuff the Salmon
Gently fill each salmon pocket with the creamy shrimp mixture. Do not overfill, as the filling will expand slightly while cooking.
Sear and Bake
Heat a large oven-safe skillet over medium-high heat and melt the butter. Add the remaining minced garlic and cook for about 30 seconds. Place the stuffed salmon fillets in the skillet and sear for 2–3 minutes per side. Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the salmon reaches 145°F (63°C) internally and the shrimp filling is fully cooked.
Finish and Serve
Remove the salmon from the oven and squeeze fresh lemon juice over the top. Garnish with fresh parsley and serve with lemon wedges while hot.

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Nutritional Information (Per Serving – Approximate)

• Calories: 620 kcal
• Protein: 54 g
• Carbohydrates: 5 g
• Fat: 42 g
• Fiber: 1 g
• Sugar: 1 g

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Approximate Cost

• Total recipe: $22–28 USD
• Per serving (3 servings): $7.35–9.35 USD

08/09/2026

Mediterranean Marinated Cheese Jar

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Ingredients

For the Cheese Jar

• 8 oz Havarti or feta cheese, cut into bite-sized cubes
• 4 oz salami or pepperoni, sliced or cut into small pieces
• ½ cup green olives, pitted
• ½ cup sun-dried tomatoes, chopped
• ¼ cup mini pickles or cornichons, optional

For the Herb Marinade

• ½ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp freshly ground black pepper

For Serving

• Crackers or sliced baguette, optional
• Fresh herbs such as parsley or rosemary, for garnish

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Instructions

Prepare the Marinade
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes, salt, and black pepper until well combined.
Prepare the Ingredients
Cut the cheese into bite-sized cubes and slice the salami or pepperoni into smaller pieces. Drain the olives and sun-dried tomatoes well to prevent excess moisture in the jar.
Layer the Jar
Add a layer of cheese cubes to a clean glass jar. Follow with salami, green olives, sun-dried tomatoes, and mini pickles if using. Repeat the layers until all the ingredients have been added.
Add the Marinade
Pour the herb-infused olive oil mixture slowly into the jar, making sure the cheese and other ingredients are well coated. Gently press the ingredients down if needed so the marinade reaches the lower layers.
Marinate
Seal the jar tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
Serve
Remove the jar from the refrigerator about 20–30 minutes before serving. Let it come closer to room temperature, then serve with crackers, sliced baguette, or as part of a Mediterranean-inspired appetizer spread.

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Nutritional Information (Per Serving – Approximate)

• Calories: 320 kcal
• Protein: 12 g
• Carbohydrates: 5 g
• Fat: 28 g
• Fiber: 1 g
• Sugar: 2 g

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Approximate Cost

• Total recipe: $12–16 USD
• Per serving (6 servings): $2–2.65 USD

08/08/2026

Crispy Air Fryer Cauliflower

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Ingredients

For the Cauliflower

• 1 medium head cauliflower, cut into evenly sized 2-inch florets
• 1 large egg white or 2 tbsp olive oil
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp onion powder
• Salt and freshly ground black pepper, to taste

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Instructions
Prep the Cauliflower
Cut the cauliflower into evenly sized florets. Thoroughly pat them dry with paper towels to remove excess moisture.
Create the Binder
Place the cauliflower florets in a large mixing bowl. Add the egg white or olive oil and toss until the florets are lightly and evenly coated.
Season Thoroughly
Add the Parmesan cheese, garlic powder, paprika, onion powder, salt, and black pepper. Toss well until every floret is evenly coated with the seasoning mixture.
Preheat the Air Fryer
Preheat your air fryer to 380°F (193°C) for about 3 minutes.
Air Fry
Arrange the cauliflower in a single layer in the air fryer basket, leaving space between the florets for proper air circulation. Air fry for 10–12 minutes, shaking the basket halfway through, until golden brown and crispy around the edges.
Serve
Remove the cauliflower from the air fryer and let it cool for 1–2 minutes. Serve immediately while hot and crispy. Garnish with additional Parmesan or fresh parsley if desired.

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Nutritional Information (Per Serving – Approximate)

• Calories: 105 kcal
• Protein: 6 g
• Carbohydrates: 8 g
• Fat: 6 g
• Fiber: 3 g
• Sugar: 3 g

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Approximate Cost

• Total recipe: $4–6 USD
• Per serving (4 servings): $1.00–1.50 USD

08/08/2026

Rose Pistachio Cheesecake Ice Cream

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Ingredients
For the Cheesecake Ice Cream Base

• 8 oz (225g) cream cheese, softened
• 1 cup heavy whipping cream, chilled
• ½ cup whole milk
• ¾ cup sweetened condensed milk
• 1 tsp vanilla extract
• 1–1½ tsp rose water

For the Pistachio Crunch

• ½ cup shelled pistachios, toasted and roughly chopped

For the Berry Swirl

• ½ cup raspberries or strawberries, fresh or frozen
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice

For the Garnish

• 2 tbsp chopped pistachios
• Optional: Dried edible rose petals

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Instructions
1. Prepare the Berry Swirl

Add the raspberries or strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the fruit softens and becomes syrupy. Mash lightly, then allow the mixture to cool completely.

2. Make the Cheesecake Base

In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, whole milk, vanilla extract, and rose water. Beat until the mixture is completely smooth and well combined.

3. Whip the Cream

In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches, keeping the mixture light and airy.

4. Add the Pistachios

Fold in the toasted chopped pistachios, reserving a small amount for topping. Mix gently so the pistachios remain evenly distributed throughout the ice cream.

5. Create the Swirl

Pour half of the ice cream mixture into a freezer-safe container. Spoon several small dollops of the cooled berry sauce over the surface. Add the remaining ice cream mixture, then repeat with the remaining berry sauce. Use a knife or skewer to gently swirl the sauce through the mixture.

6. Freeze and Serve

Cover tightly and freeze for at least 6 hours, preferably overnight, until firm. Let the ice cream sit at room temperature for 5–10 minutes before scooping. Garnish with chopped pistachios and optional edible rose petals before serving.

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Nutritional Information (Per Serving – Approximate)

• Calories: 360 kcal
• Protein: 7 g
• Carbohydrates: 31 g
• Fat: 24 g
• Fiber: 2 g
• Sugar: 27 g

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Approximate Cost

• Total recipe: $14–18 USD
• Per serving (8 servings): $1.75–2.25 USD

08/07/2026

Cheesy Italian Chicken Meatloaf

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Ingredients
For the Chicken Base

• 1 lb lean ground chicken
• 1 large egg
• ½ cup breadcrumbs
• ¼ cup milk

For the Aromatics & Herbs

• 4 cloves garlic, minced
• ½ small onion, finely diced
• 1 tsp Italian seasoning
• 2 tbsp fresh parsley, chopped

For the Cheese Layer

• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

For the Seasoning

• 2 tbsp olive oil or melted butter
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

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Instructions
1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.

2. Prepare the Chicken Mixture

In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, milk, minced garlic, diced onion, Italian seasoning, parsley, salt, black pepper, and garlic powder. Mix gently until everything is evenly incorporated, being careful not to overmix.

3. Shape the Meatloaf

Place about half of the chicken mixture onto the prepared surface and shape it into a rectangular layer. Sprinkle the Parmesan and shredded mozzarella evenly over the center, leaving a small border around the edges.

4. Add the Cheese Center

Carefully place the remaining chicken mixture over the cheese layer. Press and seal the edges firmly so the cheese is completely enclosed inside the meatloaf.

5. Bake

Brush the top with olive oil or melted butter. Bake for approximately 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The mozzarella should be melted and the outside lightly golden.

6. Rest and Serve

Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing. Garnish with fresh parsley and serve warm while the cheese center is still deliciously melted.

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Nutritional Information (Per Serving – Approximate)

• Calories: 390 kcal
• Protein: 39 g
• Carbohydrates: 13 g
• Fat: 20 g
• Fiber: 1 g
• Sugar: 2 g

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Approximate Cost

• Total recipe: $12–16 USD
• Per serving (4 servings): $3.00–4.00 USD

08/07/2026

Cranberry Feta Puff Pastry Pinwheels

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Ingredients
For the Pinwheels

• 1 sheet store-bought puff pastry, thawed but kept cold
• 4 oz (115g) cream cheese, softened
• ½ cup crumbled feta cheese (or brie cubes)
• ½ cup dried cranberries, roughly chopped (reserve a little for garnish)
• ⅓ cup walnuts or pecans, chopped
• 2 tbsp green onions or fresh parsley, finely chopped

For the Egg Wash

• 1 large egg
• 1 tbsp water

Optional Garnish

• 1 tbsp honey or hot honey, for drizzling

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Instructions
1. Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, combine the softened cream cheese, feta cheese, walnuts or pecans, green onions or parsley, and most of the chopped cranberries until evenly mixed.

2. Assemble the Pinwheels

Lightly unfold the chilled puff pastry sheet on a lightly floured surface. Spread the filling evenly over the pastry, leaving about a ½-inch border around the edges. Starting from one long side, roll the pastry tightly into a log.

3. Chill and Slice

Place the rolled pastry in the freezer for 10–15 minutes to firm up. Using a sharp knife, slice the log into ½-inch thick rounds and arrange them on the prepared baking sheet, leaving space between each pinwheel.

4. Bake

Whisk together the egg and water to make the egg wash. Brush the tops of the pinwheels generously, then bake for 18–20 minutes, or until puffed, crisp, and beautifully golden brown.

5. Garnish and Serve

Transfer the baked pinwheels to a serving platter. Sprinkle with the reserved dried cranberries and a little extra parsley if desired. Drizzle lightly with honey or hot honey for a delicious sweet-and-savory finish. Serve warm or at room temperature.

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Nutritional Information (Per Serving – Approximate)

• Calories: 165 kcal
• Protein: 4 g
• Carbohydrates: 12 g
• Fat: 11 g
• Fiber: 1 g
• Sugar: 4 g

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Approximate Cost

• Total recipe: $10–14 USD
• Per serving (16–18 pinwheels): $0.60–0.85 USD

08/06/2026

Mediterranean Chickpea Salad with Feta

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Ingredients
For the Salad

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 large English cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, finely chopped

For the Lemon Vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste

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Instructions
1. Prepare the Salad

Rinse and drain the chickpeas thoroughly. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, halve the Kalamata olives, and chop the fresh parsley.

2. Make the Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until the dressing is smooth and fully emulsified.

3. Combine the Ingredients

In a large serving bowl, add the chickpeas, cucumber, cherry tomatoes, red onion, and Kalamata olives. Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.

4. Add the Feta

Fold in the crumbled feta cheese and chopped parsley just before serving. Mixing gently helps keep the feta from breaking apart too much.

5. Chill and Serve

For the best flavor, refrigerate the salad for 15–30 minutes before serving. Give it one final toss and serve chilled as a light meal or refreshing side dish.

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Nutritional Information (Per Serving – Approximate)

• Calories: 320 kcal
• Protein: 11 g
• Carbohydrates: 24 g
• Fat: 20 g
• Fiber: 8 g
• Sugar: 4 g

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Approximate Cost

• Total recipe: $10–14 USD
• Per serving (6 servings): $1.70–2.35 USD

08/06/2026

Authentic Mexican Shrimp Cocktail (Coctel de Camarones)

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Ingredients
For the Shrimp Cocktail

• 1 lb medium or large shrimp, peeled, deveined, and cooked
• 1 ripe avocado, diced
• 1 English cucumber, diced
• 3 Roma tomatoes, diced
• ½ cup red onion, finely diced
• ¼ cup fresh cilantro, finely chopped

For the Tomato-Citrus Sauce

• 2 cups Clamato juice (tomato-clam cocktail)
• ½ cup ketchup
• ¼ cup fresh lime juice (about 2 limes)
• 1–2 tsp Valentina or your favorite Mexican hot sauce (adjust to taste)
• 1 tsp Worcestershire sauce (optional)
• Salt and freshly ground black pepper, to taste

For Serving

• Lime wedges
• Tortilla chips, saltine crackers, or tostadas

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Instructions

1. Cook the Shrimp
Bring a pot of lightly salted water to a gentle boil. Add the shrimp and cook for 2–3 minutes, or until pink and opaque. Immediately transfer them to an ice bath to stop the cooking process. Drain well.

2. Prepare the Sauce
In a large bowl, whisk together the Clamato juice, ketchup, lime juice, hot sauce, Worcestershire sauce (if using), salt, and black pepper until smooth.

3. Add the Vegetables
Stir the diced cucumber, tomatoes, red onion, and chopped cilantro into the tomato mixture.

4. Combine the Shrimp
Add the cooled shrimp and gently stir until evenly coated with the flavorful tomato-citrus sauce.

5. Chill
Cover and refrigerate for 30–60 minutes to allow the flavors to blend.

6. Finish and Serve
Just before serving, gently fold in the diced avocado. Spoon the cocktail into chilled serving glasses and garnish with extra cilantro and a lime wedge. Serve with tortilla chips, crackers, or crispy tostadas.

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Nutritional Information (Per Serving – Approximate)

• Calories: 240 kcal
• Protein: 24 g
• Carbohydrates: 15 g
• Fat: 9 g
• Fiber: 5 g
• Sugar: 9 g

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Approximate Cost

• Total recipe: $18–22 USD

• Per serving (4 servings): $4.50–5.50 USD

Mediterranean Bites

08/10/2026

08/10/2026

08/09/2026

08/09/2026

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