Type what you have

Ingredients

• ✓ black pepper
• ground beef
• feta cheese
• onion
• red bell pepper
• mint
• parsley
• garlic powder
• onion powder
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties.
3. 3 Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Maria

Ingredients

• ✓ black pepper
• cucumber
• feta cheese
• mayonnaise
• sour cream
• milk
• olive oil
• garlic powder
• salt
• onion powder

Instructions

1. 1 Process cucumber, feta cheese, mayonnaise, sour cream, milk, olive oil, garlic powder, salt, onion powder, and black pepper in a food processor until smooth.

By Lea Davis

Ingredients

• ✓ black pepper
• tomato
• cucumber
• red onion
• black olive
• basil
• oregano
• feta cheese
• greek salad dressing
• basil

Instructions

1. 1 Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

By Laurie Gee

Ingredients

• ✓ black pepper
• red onion
• lime
• watermelon
• feta cheese
• black olive
• cilantro
• parsley
• olive oil
• salt
• brown sugar

Instructions

1. 1 Mix red onion and lime juice together in a bowl. Refrigerate until onion turns bright pink, about 30 minutes.
2. 2 Add watermelon, feta cheese, olives, cilantro, parsley, and olive oil to the onion mixture; mix well. Season with salt and pepper. Add brown sugar if lime juice tastes too sharp.

By Lee Jackson

Ingredients

• ✓ black pepper
• green bean
• onion
• garlic
• rice wine vinegar
• apple cider vinegar
• canola oil
• sugar
• salt
• hot sauce
• worcestershire sauce
• feta cheese

Instructions

1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Ingredients

• ✓ black pepper
• albacore tuna
• cucumber
• red grape
• tzatziki sauce
• almond
• feta cheese
• dill
• salt
• lemon juice
• spring mix greens
• pita chip

Instructions

1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Ingredients

• ✓ black pepper
• ground lamb
• ground beef
• onion
• garlic
• rosemary
• oregano
• kosher salt
• cumin
• paprika
• cinnamon
• cayenne pepper
• bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Ingredients

• ✓ black pepper
• roma tomato
• cucumber
• green bell pepper
• yellow onion
• malt vinegar
• white sugar
• olive oil
• salt
• garlic
• kalamata olive
• feta cheese

Instructions

1. 1 Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
2. 2 Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

By apak

Ingredients

• ✓ black pepper
• great northern bean
• fava bean
• kalamata olive
• cucumber
• carrot
• sweet onion
• parsley
• lemon juice
• olive oil
• salt
• feta cheese

Instructions

1. 1 Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
2. 2 Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
3. 3 Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

By Julie Galatocky

Ingredients

• ✓ black pepper
• olive oil
• red wine vinegar
• garlic
• oregano
• mustard
• salt
• gemelli pasta
• baby spinach
• cherry tomato
• cucumber
• red onion
• feta cheese
• kalamata olive

Instructions

1. 1 Whisk olive oil, vinegar, garlic, oregano, Dijon, salt, and black pepper together in a small bowl until well combined.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gemelli pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain, rinse under cold water, drain again.
3. 3 Transfer gemelli to a large bowl; add spinach, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Toss salad with vinaigrette until evenly coated.

By Annie Pfannkoch

Ingredients

• ✓ black pepper
• olive oil
• lemon juice
• white vinegar
• garlic
• cumin
• oregano
• thyme
• salt
• chicken breast
• wooden skewer
• green bell pepper
• red bell pepper
• onion
• mushroom
• cherry tomato

Instructions

1. 1 Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. 2 Meanwhile, soak wooden skewers in water for at least 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
5. 5 Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dolce Cuoco

Ingredients

• ✓ black pepper
• olive oil
• carrot
• red onion
• celery
• garlic
• chicken broth
• parsley
• oregano
• chicken
• orzo pasta
• egg
• lemon
• chicken bouillon powder
• hot pepper sauce
• salt

Instructions

1. 1 Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
3. 3 Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
4. 4 Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
5. 5 Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

By yoyomofo

Ingredients

• ✓ black pepper
• yogurt
• cucumber
• olive oil
• dill
• lemon
• garlic
• salt
• beef top sirloin steak
• pita bread
• tomato
• onion
• feta cheese
• lettuce
• ripe olive

Instructions

1. 1 Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.
3. 3 Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

By jennifer_russell

Ingredients

• ✓ black pepper
• ✓ black pepper
• red onion
• tomato
• salt
• garlic
• dill
• silken tofu
• cucumber
• whole wheat pita
• tempeh
• pink himalayan salt
• garlic
• thyme
• oregano
• lemon juice
• soy sauce
• vegetable broth

Instructions

1. 1 Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.
2. 2 Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
3. 3 Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
6. 6 Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
7. 7 Place pitas in the hot oven until warmed through, 3 to 5 minutes.
8. 8 Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
9. 9 Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki.

By veggiesdontbite

Ingredients

• ✓ black pepper
• orzo pasta
• chicken broth
• water
• red bell pepper
• olive oil
• cucumber
• feta cheese
• tomato
• red onion
• kalamata olive
• lemon juice
• white wine vinegar
• cumin
• salt

Instructions

1. 1 Bring orzo, chicken broth, water, and 1/2 bell pepper to a boil in a saucepan. Reduce heat to low; simmer until orzo tender and liquid has been absorbed, about 10 minutes. Drain and rinse; cool.
2. 2 Transfer orzo mixture to a large bowl. Add remaining 1/2 bell pepper and 2 tablespoons olive oil; toss to coat. Stir in cucumbers, feta cheese, Roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss well. Drizzle remaining 2 tablespoons olive oil over top.
3. 3 Refrigerate salad for 1 hour. Toss before serving once or twice; season to with salt and black pepper.

By Michaelc

Ingredients

• ✓ black pepper
• olive oil
• red wine vinegar
• parmesan cheese
• lemon juice
• garlic
• oregano
• basil
• salt
• romaine lettuce
• tomato
• cucumber
• red onion
• black olive
• feta cheese

Instructions

1. 1 Place olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper in the bowl of a food processor; pulse until smooth and emulsified.
2. 2 Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese in a large bowl. Drizzle vinaigrette over top; toss to coat.

By Carol Amos

Ingredients

• ✓ black pepper
• ✓ black pepper
• oregano
• red onion
• kalamata olive
• feta cheese
• cherry tomato
• shrimp
• pasta shell
• salt
• water
• salt
• olive oil
• yellow pepper
• zucchini
• olive oil
• salt
• garlic
• dijon mustard
• rice wine vinegar

Instructions

1. 1 Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.
2. 2 Set an oven rack to highest position preheat the oven's broiler on high.
3. 3 Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides
4. 4 Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.
5. 5 Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.
6. 6 Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ black pepper
• ✓ black pepper
• salad green
• feta cheese
• red onion
• cherry tomato
• cucumber
• oregano
• flat-leaf parsley
• salt
• lemon
• olive oil
• red wine vinegar
• olive oil
• kosher salt
• russet potato
• olive oil
• lemon
• garlic
• cayenne pepper
• red pepper flakes
• oregano
• thyme
• rosemary
• kosher salt
• chicken thigh

Instructions

1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Ingredients

• ✓ black pepper
• ✓ black pepper
• sriracha sauce
• pita bread
• garlic powder
• salt
• olive oil
• orange bell pepper
• yellow onion
• salt
• white vinegar
• dill
• olive oil
• garlic
• cucumber
• greek yogurt
• salt
• oregano
• rosemary
• thyme
• garlic
• lemon
• olive oil
• lemon juice
• bamboo skewer
• chicken breast

Instructions

1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Ingredients

• ✓ black pepper
• egg
• salt

Instructions

1. 1 Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
2. 2 Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
3. 3 Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

By Jackie B

Ingredients

• ✓ black pepper
• cucumber
• salt
• garlic powder
• mayonnaise

Instructions

1. 1 Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.

By SECRETV2

Ingredients

• ✓ black pepper
• enoki mushroom
• roast beef
• butter
• salt

Instructions

1. 1 Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms.
2. 2 Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.

By Skyler

Ingredients

• ✓ black pepper
• lobster meat
• butter
• mayonnaise

Instructions

1. 1 Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

By DeniseM

Ingredients

• ✓ black pepper
• cucumber
• onion
• sour cream
• sugar
• white vinegar

Instructions

1. 1 Toss cucumber, onion, sour cream, sugar, vinegar, and black pepper together in a bowl.
2. 2 Chill completely in refrigerator to serve.

By penny

Ingredients

• ✓ black pepper
• chicken breast
• celery salt
• celery
• red onion
• caraway seed
• mayonnaise

Instructions

1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Ingredients

• ✓ black pepper
• chicken breast
• red onion
• cucumber
• garlic
• ranch dressing

Instructions

1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Ingredients

• ✓ black pepper
• butter
• cabbage
• kielbasa sausage
• beer

Instructions

1. 1 Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

By turtlemin

Ingredients

• ✓ black pepper
• egg
• tuna
• mayonnaise
• celery
• sweet pickle relish

Instructions

1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
2. 2 Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.

By KRISTIEV

Ingredients

• ✓ black pepper
• lemon juice
• olive oil
• garlic
• oregano
• salt
• chicken breast

Instructions

1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Ingredients

• ✓ black pepper
• tomato
• onion
• white sugar
• salt
• clove
• evaporated milk

Instructions

1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara