531 mediterranean recipes

One-pot Mediterranean pork with new potatoes, green beans, oregano, and a bright lemon finish topped with crumbled feta cheese. A hearty weeknight dinner in about an hour.

Spanish clay pot chicken with ham, eggplant, zucchini, peppers, and tomatoes braised in wine. A rustic Mediterranean one-pot meal cooked from a cold oven start for tender, falling-off-the-bone results.

Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.

Mediterranean Meatballs with Yogurt & Feta Sauce recipe

Mediterranean squid stew braised with artichokes, nicoise olives, white wine, tomatoes, and ten cloves of garlic. A slow-simmered one-pot dish where the squid turns meltingly tender.

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A quick, easy and tasty greek style salad that can be made with or without the pasta!

This can tuna pasta salad brings canned tuna to life with a burst of fresh and hearty flavors. The combination of green beans, tomatoes, olives, capers, and pasta creates a vibrant and satisfying dish. It's a delicious way to elevate canned tuna into a memorable meal.

A delicious way to prepare red snapper (or any white fish) with savory moist and fresh Mediterranean flavors.

Middle Eastern pita sandwich stuffed with hummus, tabouli, crumbled feta, olives, and crisp romaine. A fast vegetarian lunch with Mediterranean flavors and a lemon-dill drizzle.

I put it on lettuce, eat it with pita chips, or serve it with meat. Always have some plump kalamatas on hand when eating it. So delicious to dunk them in the sauce.

Fresh spring spinach simply dressed with olive oil and umami-packed ingredients like sun-dried tomatoes, Parmesan and pine nuts with pasta to make it a simple yet sophisticated picnic friendly salad.

Black bean hummus with tahini, lime, garlic, and cumin. A southwestern twist on the classic chickpea spread, vegan and ready in 5 minutes in the food processor. Smooth, smoky, and dippable.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

So delicious, and packed with goodness. If you don't have quinoa, use brown rice or regular white rice. A very tasty way to cook with seasonal colourful bell peppers, and they are so good for you as well.