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Red Chard and Caramelized Onions
Side Dish American

Red Chard and Caramelized Onions

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
  2. 2 When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

By Syd

Pesto Penne Primavera
Side Dish

Pesto Penne Primavera

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Make pesto: Combine basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor; blend until well combined and consistency is that of fresh pesto.
  2. 2 Start pasta: Bring a pot of lightly salted water to a boil. Cook penne in boiling water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat.
  3. 3 While the pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts and toss in hot oil until lightly browned, 1 to 2 minutes; remove to a plate and set aside.
  4. 4 Add asparagus, zucchini, olives, red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir pine nuts into the vegetable mixture.
  5. 5 Add cooked pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine.
  6. 6 Serve in bowls topped with grated Parmesan cheese.

By Mikey's Kitchen

Romaine Salad with Orange and Olives
Side Dish American

Romaine Salad with Orange and Olives

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
  2. 2 Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
  3. 3 Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

By lutzflcat

Lisa's Favorite Mexican Rice
Side Dish Mexican

Lisa's Favorite Mexican Rice

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
  2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
  3. 3 Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
  4. 4 Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.

By Sheryl Cole

Asparagus and Tomato Panzanella
Side Dish Italian

Asparagus and Tomato Panzanella

4.8

Prep
30 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
  3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
  4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
  5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Best Greek Quinoa Salad
Side Dish Greek

Best Greek Quinoa Salad

4.8

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  2. 2 Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

By AllisonKaye

Ratatouille with Polenta Rounds
Side Dish Italian

Ratatouille with Polenta Rounds

4.0

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
  3. 3 Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
  4. 4 Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

By emzily23

Simple Greek Couscous
Lunch Mediterranean

Simple Greek Couscous

4.8

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
  2. 2 Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.

By DontWastetheCrumbscom

Feta Tapenade
Appetizer Mediterranean

Feta Tapenade

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

By Richard Elsom

Warm Potato Salad with Olives
Dinner Mediterranean

Warm Potato Salad with Olives

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
  2. 2 Add red onion, and Kalamata olives to the warm potatoes; toss gently.
  3. 3 Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

By lutzflcat

Mediterranean Dip
Dinner Mediterranean

Mediterranean Dip

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
  2. 2 Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

By Debbie

Slow Cooker Mediterranean Roast Turkey Breast
Dinner Mediterranean

Slow Cooker Mediterranean Roast Turkey Breast

4.3

Prep
20 min
Cook
450 min
Total
470 min

Instructions

  1. 1 Place turkey breast, onion, kalamata olives, sun-dried tomatoes, 1/4 cup chicken broth, lemon juice, Greek seasoning, salt, and pepper in the crock of a slow cooker.
  2. 2 Cover and cook on Low for 7 hours.
  3. 3 Combine remaining 1/4 cup chicken broth and flour in a small bowl; whisk until smooth. Stir into the slow cooker.
  4. 4 Cover and cook on Low for 30 more minutes.

By Chris Dede

Grilled Halloumi Wraps
Lunch Mediterranean

Grilled Halloumi Wraps

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat. Set a grill pan on top of the grate.
  2. 2 Whisk together olive oil and lemon juice in a small bowl until well combined; set aside.
  3. 3 Toss together bell pepper and onion in a small bowl until combined. Mix in 1/2 of the oil mixture and season with salt. Transfer to the hot grill pan.
  4. 4 Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove the pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
  5. 5 Brush halloumi cheese slices with remaining oil mixture.
  6. 6 Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from the grill and place on an aluminum foil-covered plate to keep warm.
  7. 7 Spread tortillas with hummus and top with spinach. Divide grilled peppers and onions between tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

By France Cevallos

Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers
Mediterranean

Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

4.8

Prep
35 min
Cook
80 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
  3. 3 Stuff each cherry pepper generously with Italian sausage. Set aside.
  4. 4 Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
  5. 5 Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
  6. 6 Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
  7. 7 Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
  8. 8 Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
  9. 9 Return to medium-high heat and bring to a simmer.
  10. 10 Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
  11. 11 Garnish with chopped basil, oregano, and marjoram.

By John Mitzewich

Minty Orzo Lentil and Feta Salad
Lunch Mediterranean

Minty Orzo Lentil and Feta Salad

4.5

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
  2. 2 Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
  3. 3 Combine the remaining olive oil, vinegar, and garlic in a small bowl.
  4. 4 Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

By KAGRECO

Mediterranean Brown Rice Salad
Lunch Mediterranean

Mediterranean Brown Rice Salad

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Bring water and brown rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  2. 2 Combine bell pepper, peas, raisins, onion, and olives in a large bowl.
  3. 3 Whisk oil, vinegar, and mustard together in a separate bowl.
  4. 4 Stir brown rice and vinaigrette into bell pepper mixture; season with salt and black pepper.
  5. 5 Top salad with feta cheese before serving.

By Anne

Mediterranean Elote
Snack Mediterranean

Mediterranean Elote

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread corn on the baking sheet. Add lemon, pulp-side up.
  3. 3 Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
  4. 4 Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

By SEW

Mediterranean-Style Skillet Tuna Casserole
Dinner Mediterranean

Mediterranean-Style Skillet Tuna Casserole

4.5

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
  4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
  5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
  6. 6 Sprinkle with basil before serving.

By Amy Hill

Mediterranean-Style Stuffed Peppers
Dinner Mediterranean

Mediterranean-Style Stuffed Peppers

3.0

Prep
35 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
  3. 3 Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
  4. 4 Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
  5. 5 Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

By gpg

Tilapia Feta Florentine
Dinner Mediterranean

Tilapia Feta Florentine

4.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
  3. 3 Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
  4. 4 Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

By Eddie Riddell

Roasted Mediterranean Chicken
Dinner Mediterranean

Roasted Mediterranean Chicken

4.6

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
  3. 3 Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
  4. 4 Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).

By IrisMac

Mediterranean Zucchini and Chickpea Salad
Dinner Mediterranean

Mediterranean Zucchini and Chickpea Salad

4.9

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

By ChristineM

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
  3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
  4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
  5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
  6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
  7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
  8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
  9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
  10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Avocado Greek Omelet

Avocado Greek Omelet

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Whisk eggs in a small bowl until smooth.
  2. 2 Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

By Jack1010Sally