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Cucumber Soup I
Soup American

Cucumber Soup I

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Peel, seed, and chop 2 cucumbers.
  2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
  3. 3 Put the soup into a blender, and puree it.
  4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Zucchini Soup with Farina
Soup American

Zucchini Soup with Farina

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
  2. 2 Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

By Ricknlia

Spanish Gazpacho
Soup European

Spanish Gazpacho

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
  2. 2 Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

By Luis Luna

My Best Clam Chowder
Soup American

My Best Clam Chowder

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
  2. 2 Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
  3. 3 Stir in clams just before serving to prevent them from overcooking. When clams are heated through, stir in vinegar and season to taste with salt and pepper.

By PIONEERGIRL

Easy Gazpacho
Soup European

Easy Gazpacho

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
  3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Slow Cooker Borscht
Soup European

Slow Cooker Borscht

4.4

Prep
30 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
  2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Cabbage Veggie Cream Soup
Soup American

Cabbage Veggie Cream Soup

4.4

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Big Ray's Mediterranean Salad Dressing
Dinner Mediterranean

Big Ray's Mediterranean Salad Dressing

4.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
  2. 2 Refrigerate dressing for at least 2 hours. Shake very well before serving.

By bfr610

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

Sun-Dried Tomato and Cannellini Bean Dip
Dinner Mediterranean

Sun-Dried Tomato and Cannellini Bean Dip

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

By weedak

Mediterranean-Inspired Chickpea Salad
Lunch Mediterranean

Mediterranean-Inspired Chickpea Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
  2. 2 Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

By Caleb

Savory Spanish Potato Salad
Dinner Mediterranean

Savory Spanish Potato Salad

4.6

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
  2. 2 Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
  3. 3 Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

By lutzflcat

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 Orzo Salad
Dinner Mediterranean

Mediterranean Orzo Salad

4.9

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
  2. 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
  3. 3 To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

By Kim's Cooking Now

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
Lunch Mediterranean

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix cucumbers, zucchini, onion, tomatoes, olives, basil, and thyme together in a large bowl.
  2. 2 Whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, salt, sugar, and pepper together in a medium bowl until well combined.
  3. 3 Slowly whisk oil into dressing mixture in a medium bowl until combined; pour over salad, and serve.

By Dan Zahra

Mediterranean-Style Eggplant Pasta
Dinner Mediterranean

Mediterranean-Style Eggplant Pasta

4.9

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
  3. 3 Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
  4. 4 Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
  5. 5 Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

By Debbie

European Fry Sauce
European

European Fry Sauce

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Simple Marinated Broccoli
Lunch

Simple Marinated Broccoli

4.3

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

The Perfect Rib Eye Marinade

The Perfect Rib Eye Marinade

3.6

Prep
10 min
Cook
14 min
Total
85 min

Instructions

  1. 1 In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
  3. 3 Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

By BRANDI T

Easy Teriyaki Chops
Dinner

Easy Teriyaki Chops

4.4

Prep
5 min
Cook
10 min
Total
255 min

Instructions

  1. 1 In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.
  2. 2 Preheat grill to high heat, and lightly oil grate.
  3. 3 Grill steaks 5 to 8 minutes per side, or to desired doneness.

By KMSTAT

Green Beans with Maple-Dijon Vinaigrette
Dinner

Green Beans with Maple-Dijon Vinaigrette

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
  2. 2 Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
  3. 3 Toss green beans in dressing mixture or serve with dressing on the side.

By Dave

Roasted Red Pepper Dressing

Roasted Red Pepper Dressing

4.4

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

By Sarah Agrella