Mediterranean Recipes
264 recipes found
Spiced Olives
La Zucca Magica’s Orange and Olive Salad
The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don’t omit the fennel seeds, which add another dimension of flavor and texture — just super. And by all means use the common navel orange — it’s in season, and it seems, to me, just perfect.
Rozanne Gold's Watermelon And Feta Salad
Garlic-and-Black-Olive Loaf
Roasted Tomatoes
Whipped Feta With Sweet and Hot Peppers
Flounder in Orange Sauce With Pine Nuts
Sautéed Beet Greens with Garlic and Olive Oil
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers’ market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.
Roasted Squash and Red Onion Gratin With Quinoa
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Dziriate
Roasted Eggplant and Red Pepper Gratin
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Wild Arugula, Celery and Apple Salad With Anchovy Dressing
The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan’s wonderful new cookbook, “Bitter.” I have reduced the anchovies significantly, not because I don’t adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.
Lemon and Garlic Chicken With Spiced Spinach
This is a heavenly combination; I’m not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.
Fennel, Kale and Rice Gratin
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.
Baked Frittata With Yogurt, Chard and Green Garlic
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Use a generous bunch of chard for this – green, red or rainbow – and save the stalks to use in the chard stalk and chickpea purée that I’m also posting this week. I like to serve the frittata at room temperature, or I grab a cold slice for lunch. It’s a wonderfully portable dish. The filling can be prepared through Step 4 up to 3 days ahead. The frittata keeps well for 2 or 3 days in the refrigerator.
Shaved Asparagus With Arugula and Parmesan
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Stuffed Artichokes With Lemon Zest, Rosemary and Garlic
Mushroom Tart
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Soft Black Bean Tacos
These tacos are a beautiful way to serve black beans, which contain at least eight different flavonoids — phytonutrients with anti-oxidant properties. One caution, though: canned beans may contain high levels of sodium, which usually can be reduced by rinsing the beans in water. These black beans can't be rinsed, of course, and in fact will be reduced. Avoid the temptation to add salt to this recipe.
Lamb Ragout
Pink Risotto With Beet Greens and Roasted Beets
This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.
Spicy Calamari With Tomato, Caperberries and Pine Nuts
Steamed Rabe With Tomatoes
