Mediterranean Recipes
262 recipes found
Algerian Spiced Striped Bass Tagine
Roasted Lemon Shells
Mediterranean Okra and Tomato Stew
Until lately, I hadn’t been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar and marinating it for an hour to make it less, well, slimy. Some regional cooks dry okra in the sun after salting it.Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.
Tangy Red Lentil Soup With Niçoise Olives
Grilled Chicken Pita With Yogurt Sauce and Arugula
You might need a few common ingredients from the grocery store — chicken breast, cucumbers, yogurt, herbs — to make this satisfying pita sandwich, but it’s not at all difficult to put together. It’s a year-round favorite. If you’re in the mood to bake, try making your own pita bread.
Fresh Mozzarella and Tomato Salad With Sherry Vinaigrette
Mussel Pizza
One bite of this and I’m transported to a seaside town in Italy or Provence. Keep some dough in the freezer and you can make this very quickly.
Sun-Dried Tomato and Goat Cheese Omelet
Sometimes the filling for my omelet is determined by something I find in my pantry. I don’t recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Frutti di Mare Rice Salad
In the southern Mediterranean, savory rice salads are popular and are great for a light summer lunch or supper. The rice is first boiled in well-salted water like pasta and dressed with a zesty vinaigrette. This version is topped with a pile of briefly cooked shrimp, calamari and mussels, and summery ingredients like cherry tomatoes, green beans and basil. The salad is served at room temperature, and most of it can be prepared in advance, so it is exactly what you want when the weather is sweltering.
Green Beans And Sun-Dried Tomatoes
Chicken And Sun-Dried Tomato Sandwiches
Couscous With Thick Tomato Vegetable Sauce
Chickpea-and-Spinach Salad
Fresh Tomato Sauce With Olives
Risotto With Peas And Sun-Dried Tomatoes
Octopus and Potato Salad
Whole Wheat Mediterranean Pie Crust
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Country Salad
Wheat Berry and Orzo Salad With Orange Vinaigrette
Olivada
Pasta Macedonia
Farfalle Casserole with Radicchio and Mushrooms
Simple Grilled Sardines
Grilled fresh sardines are often offered on restaurant menus, but it’s very easy to make them at home, whether over hot coals or under the broiler. At the fishmonger, look for firm, shiny, glistening specimens. Sardines are a sustainable fish choice and are high in healthy omega-3 fatty acids. Most importantly, they are extremely delicious. For a Mediterranean touch, grill the fish on fig leaves: After cooking the sardines on one side, lay four fig leaves on the grill and place two fish, cooked side up, on top of each leaf to finish cooking. The fig leaves will add a subtle perfume to the sardines (they look beautiful, too), but they are not edible.