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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 Meatballs Over Tandoori Naan
Dinner Mediterranean

Lamb Meatballs Over Tandoori Naan

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  4. 4 Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
  5. 5 Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
  6. 6 Bake in the oven until cheese is melted, 5 to 10 minutes.

By jdwuscg

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

Salmon 'Tartare' Spread
Appetizer

Salmon 'Tartare' Spread

4.4

Prep
Cook
Total

Instructions

  1. 1 Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

By USA WEEKEND columnist Pam Anderson

Roasted Cauliflower with Caper Brown Butter
Dinner

Roasted Cauliflower with Caper Brown Butter

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
  3. 3 Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
  4. 4 Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
  5. 5 Spoon brown butter over the roasted cauliflower and serve.

By France Cevallos

Salmon Salad
Lunch

Salmon Salad

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Crumble salmon into a 1-quart bowl, removing any bones or skin.
  2. 2 Mix together mayonnaise, yogurt, celery, capers, and ground black pepper in a small bowl. Add mayonnaise mixture to salmon and stir until well combined.
  3. 3 Serve salmon mixture on a bed of lettuce leaves.

By jessica

Balsamic Vinegar and Ginger Bok Choy
Dinner

Balsamic Vinegar and Ginger Bok Choy

3.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
  2. 2 Heat the olive oil in large skillet over medium heat.
  3. 3 Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

By Kara Rhodes Murphy

Spiced Olives
Appetizer

Spiced Olives

5.0

Prep
10 min
Cook
Total
20170 min

Instructions

  1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
  2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Spaghetti with Tuna and Capers
Dinner

Spaghetti with Tuna and Capers

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and red pepper flakes; heat through.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package suggests, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  3. 3 Add cooked pasta to the pan with tuna and mix to combine. Add some of the pasta water and toss lightly until pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

By Kim's Cooking Now

Cauliflower with Capers and Lemon
Dinner

Cauliflower with Capers and Lemon

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
  2. 2 Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
  3. 3 Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

By Exploratory Chef

Tangy Mediterranean Tuna Salad
Lunch French

Tangy Mediterranean Tuna Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

By Jerry

Hooley's Devil Stuffed Shrimp
Appetizer

Hooley's Devil Stuffed Shrimp

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
  2. 2 In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
  3. 3 Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

By Monkibonz

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
Dinner Italian

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

4.4

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
  3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
  4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
  5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Mediterranean Tilapia
European

Mediterranean Tilapia

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tilapia fillets in a baking dish; drizzle with oil and lemon juice.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes; don't overcook.
  4. 4 While the fish is cooking, mix sun-dried tomatoes, olives, and capers together.
  5. 5 Serve tilapia with sun-dried tomato mixture over top.

By FLAPJACK18

McDonald's Tartar Sauce Copycat
Pantry American

McDonald's Tartar Sauce Copycat

4.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine mayonnaise, 2 tablespoons relish, 1 tablespoon chopped onion, capers, parsley, and sugar in a blender until smooth.
  2. 2 Transfer sauce to a bowl; stir in remaining 1 1/2 tablespoons relish and 1 tablespoon chopped onion. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

By duboo

Baked Tilapia Sandwiches
Dinner

Baked Tilapia Sandwiches

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Brush tilapia lightly with 1 tablespoon olive oil and then sprinkle with Cajun seasoning. Season both sides with salt and pepper and place on a baking sheet.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
  4. 4 While fish is cooking, heat remaining olive oil in a pan over medium-high heat. Add onions and saute until tender, 5 to 7 minutes. Season with salt and pepper. Add tomatoes and capers; cook until heated through, 3 to 5 minutes.
  5. 5 Place fish on rolls and top with onion, tomato, and caper mixture.

By csoltow

Dill Tartar Sauce
Dinner American

Dill Tartar Sauce

5.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Rinse capers in a strainer, pressing them lightly to squeeze out the brine. Mince capers and place into a medium bowl.
  2. 2 Add mayonnaise, dill, dill pickle, lemon juice, salt, and pepper to capers in the bowl; mix until well combined. Let sit for 30 minutes to allow flavors to meld before serving.

By Brian Genest

Gourmet Tuna Salad
Lunch

Gourmet Tuna Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine tuna, green onions, celery, green olives, almonds, and capers in a mixing bowl.
  2. 2 Whisk together mayonnaise, sour cream, and Worcestershire sauce in a small bowl.
  3. 3 Blend together dressing and tuna mixture. Serve on a bed of lettuce or with croissant as a tuna salad sandwich.

By Patricia Jones

Pantry Puttanesca
Italian

Pantry Puttanesca

4.7

Prep
5 min
Cook
16 min
Total
21 min

Instructions

  1. 1 Fill a large pot with water. Bring to a rolling boil over high heat.
  2. 2 As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
  3. 3 Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
  4. 4 Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
  5. 5 Stir the olives and capers into the sauce; add pasta and toss to combine.
  6. 6 Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

By Julie Filips

Buttery Lemon Caper Sauce
Pantry French

Buttery Lemon Caper Sauce

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Crush capers in a small bowl with the back of a spoon.
  3. 3 Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  4. 4 Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

By John Mitzewich

Shiitake Scallopine
Dinner

Shiitake Scallopine

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
  3. 3 Pour mushroom mixture over pasta and serve.

By Aimee