90 maria recipes

Toss the cooked pasta and rapini with sauteed shallots, red peppers, sun-dried tomato, marinated artichoke hearts, and olives; sprinkled with Parmesan cheese. A quick, easy yet tasty one-pan Mediterranean meal.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.

Vibrant salad combining peppery arugula, chickpeas, roasted red peppers, and artichoke hearts with citrus vinaigrette and shaved Parmesan. Fresh, colorful, and packed with Mediterranean flavor.

This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)

Easy to make, and it's loaded with yumminess and packed with goodness.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Pantry linguine with clams, marinated artichoke hearts and black olives in a garlicky olive oil sauce. A 30-minute Italian-style pasta built entirely from cans and jars, finished with grated pecorino and red pepper flakes.

Antipasto pasta salad with rotini, roasted red peppers, marinated artichoke hearts, Muenster cheese, mushrooms, red onion, and fresh basil in a low-fat Italian dressing. A cold make-ahead side for potlucks and picnics.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

The delicious combination of herring and beet makes this salad a winner!