124 riesling recipes

Microwave swordfish with tomato and basil: meaty fish steamed over ripe tomato slices and fresh basil with olive oil and lemon. A clean Mediterranean fish dinner in 6 minutes flat.

Broiled tomato sandwich on toasted bread with balsamic-marinated tomatoes, Parmesan and herbed mayonnaise. 15-minute vegetarian lunch or light dinner.

Quick microwave Italian potato salad with new red potatoes, olives, bell peppers, and fresh tomatoes tossed in zesty Italian dressing. Ready in 25 minutes with no stove required.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Mexican-style quesadilla pizza on flour tortillas with refried beans, cumin-spiked pizza sauce, green chiles, olives, and melted cheddar and Monterey Jack cheese.

Greek-style shrimp pizza with garlic-sauteed shrimp, crumbled feta, mozzarella, black olives, rosemary, and green onions on a crispy cornmeal-dusted crust. No red sauce needed for this Mediterranean pie.

Pan-seared ling cod fillets deglazed with grapefruit juice, served with warm grapefruit sections and creamy avocado slices. A light, elegant 30-minute dinner.

Microwave cheese casserole layered with corn chips, green chili tomato sauce, cheddar cheese, and sour cream. A Tex-Mex style layered casserole ready in about 40 minutes.

Easy chicken fajitas in one skillet: sweet sauteed peppers and onions, fajita-seasoned chicken tenders, piled into warm tortillas with salsa, guacamole, and cilantro. A fast, fresh 30-minute weeknight dinner.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Smoky roasted red peppers, salty prosciutto, and melty provolone pile onto a cornmeal-dusted pizza crust. Fresh chives and basil finish this 25-minute bake with bright, herby flavor.

Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.