Type what you have

Ingredients

• ✓ salt
• hummus
• milk
• ranch dressing mix
• parsley flakes

Instructions

1. 1 Whisk hummus, milk, ranch dressing mix, parsley flakes, and salt together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By reneeBcookin

Ingredients

• ✓ salt
• tomato
• olive oil
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
3. 3 Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

By Butch Chandler

Ingredients

• ✓ salt
• ground chicken
• oregano
• olive tapenade
• feta cheese
• garlic
• black pepper

Instructions

1. 1 Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
3. 3 Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

By Jeanette

Ingredients

• ✓ salt
• egg white
• basil leaves
• almond
• parmesan cheese
• garlic powder

Instructions

1. 1 Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Place egg whites and basil in a blender; blend on low speed until smooth. Transfer basil mixture to a bowl; add almonds and toss to coat. Drain in a colander.
3. 3 Combine Parmesan cheese, salt, and garlic powder in a bowl; add drained almonds and toss to coat. Spread almonds in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container.

By Almond Board

Ingredients

• ✓ salt
• olive oil
• apple cider vinegar
• honey
• tahini
• garlic
• italian seasoning
• black pepper

Instructions

1. 1 Blend olive oil, vinegar, honey, tahini, garlic, salt, Italian seasoning, and black pepper together in a blender until smooth.
2. 2 Pour dressing into a bowl, cover with plastic wrap, and refrigerate until the flavors blend, at least 1 hour.

By Cari Pow

Ingredients

• ✓ salt
• yogurt
• tahini
• za'atar
• black pepper
• cornichon pickle
• egg

Instructions

1. 1 Mix yogurt, tahini, za'atar, salt, and pepper together in a bowl; fold in pickle. Gently stir eggs into tahini mixture.

By CAMILLEELISE

Ingredients

• ✓ salt
• active dry yeast
• water
• all-purpose flour
• olive oil
• all-purpose flour
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes.
3. 3 Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
4. 4 Turn dough out onto a floured work surface and form into a ball.
5. 5 Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours.
6. 6 Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
7. 7 Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
8. 8 Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
9. 9 Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
10. 10 Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown.
11. 11 Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.

By John Mitzewich

Ingredients

• ✓ salt
• tuna
• mayonnaise
• hummus
• olive
• oregano
• black pepper

Instructions

1. 1 Use a fork to flake tuna into a small container. Stir in mayonnaise, hummus, and olives. Season to taste with oregano, salt, and pepper. Refrigerate until chilled, about 30 minutes.

By Beth B - South Carolina

Ingredients

• ✓ salt
• olive oil
• lemon juice
• oregano
• black pepper
• cauliflower
• feta

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
3. 3 Place cauliflower florets into a large resealable bag. Drizzle with oil mixture, then shake gently to lightly coat evenly. Transfer cauliflower to the air fryer basket in a single layer, working in batches if necessary.
4. 4 Air-fry cauliflower, shaking basket every 4 to 5 minutes, until cauliflower is browned and edges are crispy, 12 to 15 minutes total. Place hot cauliflower in a serving bowl and top with feta cheese; toss gently to combine.

By France Cevallos

Ingredients

• ✓ salt
• pie crust
• egg
• milk
• flour
• onion
• mushroom
• spinach
• broccoli
• feta
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
3. 3 Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

By betsdanforth

Ingredients

• ✓ salt
• lemon
• olive oil
• garlic
• italian seasoning
• black pepper
• artichoke heart

Instructions

1. 1 Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
2. 2 Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
3. 3 Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

By KnifeForkandaSpoon

Ingredients

• ✓ salt
• vegetable broth
• brown rice
• egg
• lemon juice
• dill weed
• granulated garlic
• black pepper

Instructions

1. 1 Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
2. 2 Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
3. 3 Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

By Just Joely

Ingredients

• ✓ salt
• sage
• rosemary
• thyme
• fennel seed
• white sugar
• bay leaf
• pork rib chop
• olive oil

Instructions

1. 1 Mix together sage, rosemary, salt, thyme, fennel, sugar, and bay leaf in a bowl until thoroughly combined.
2. 2 Rub both sides of pork chops with herb mixture and coat them with olive oil. Refrigerate for several hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By STORMY3600

Ingredients

• ✓ salt
• salmon fillet
• spinach
• sun-dried tomato
• artichoke heart
• feta cheese
• garlic powder
• black pepper

Instructions

1. 1 Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
3. 3 Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
4. 4 Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

By Clarkad11

Ingredients

• ✓ salt
• orange
• blood orange
• onion
• olive oil
• lemon juice
• black pepper
• black olive

Instructions

1. 1 Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
2. 2 Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

By Barbara Sauermann

Ingredients

• ✓ salt
• chickpea
• lemon juice
• olive oil
• garlic
• cumin
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Blend chickpeas, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor.
3. 3 Stream reserved chickpea liquid into the mixture as it blends until desired consistency is achieved.
4. 4 Serve with pita chips or veggies.

By Chelsey

Ingredients

• ✓ salt
• chunk light tuna
• red onion
• parsley
• olive oil
• lemon juice
• lemon zest
• black pepper

Instructions

1. 1 Combine tuna, onion, and parsley in a medium bowl.
2. 2 Whisk oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; toss with tuna mixture.

By Mareefer09

Ingredients

• ✓ salt
• ✓ salt
• ✓ salt
• eggplant
• olive oil
• black pepper
• roasted red pepper
• feta cheese
• green olive
• black olive
• parsley
• balsamic vinegar
• garlic
• black pepper

Instructions

1. 1 Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Rinse eggplant slices to remove salt. Pat dry.
4. 4 Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.
5. 5 Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.
6. 6 Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.

By Allrecipes Member

Ingredients

• ✓ salt
• parsley
• olive oil
• oregano
• lemon
• garlic
• red snapper
• black pepper

Instructions

1. 1 Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
2. 2 Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
3. 3 Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
4. 4 Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

By Kim's Cooking Now

Ingredients

• ✓ salt
• pork sausage
• spinach
• green onion
• red pepper flake
• ricotta cheese
• feta cheese
• black pepper
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook and stir sausage in a large skillet over medium-high heat, breaking it apart with a spatula, until cooked through, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and pepper flakes; cook until spinach is thawed, 3 to 5 minutes.
3. 3 Off heat, stir in ricotta and feta cheeses; season with salt and black pepper.
4. 4 Unwrap phyllo dough; cover with a damp towel to keep from drying out.
5. 5 Place 1 phyllo sheet, working with 1 sheet at a time and keeping remaining sheets covered, on a flat work surface; brush ½ of sheet with melted butter. Fold sheet in half lengthwise; place ¼ to ½ cup sausage filling in top-left corner. Fold bottom-left corner over filling into a triangle shape. Continue folding edge over edge to end of dough, and a triangle is formed. Place triangle on the prepared baking sheet. Repeat with remaining phyllo sheets, melted butter, and sausage filling.
6. 6 Brush triangles with melted butter.
7. 7 Bake in the preheated oven until golden brown, about 25 minutes.

By Wanderzest

Ingredients

• ✓ salt
• water
• lemon juice
• olive oil
• whole wheat couscous
• kale
• tomato
• mushroom
• sumac

Instructions

1. 1 Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
2. 2 Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.

By orangejellybean

Ingredients

• ✓ salt
• chickpea
• tomato
• green onion
• mint
• lemon
• olive oil
• black pepper
• halloumi cheese

Instructions

1. 1 Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
2. 2 Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
3. 3 Stir halloumi into the salad and serve immediately.

By cheesemite

Ingredients

• ✓ salt
• olive oil
• onion
• carrot
• green bell pepper
• red bell pepper
• fennel bulb
• herb mix
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add carrots, bell peppers, and fennel; cook, stirring occasionally, until softened but still firm to the bite, 5 to 10 minutes. Season with Italian herbs, salt, and pepper.

By Lena

Ingredients

• ✓ salt
• ✓ salt
• marjoram
• oregano
• basil
• kalamata olive
• artichoke heart
• chicken stock
• pepperoncini pepper
• red pepper flakes
• herbes de provence
• garlic
• onion
• olive oil
• sausage
• cherry pepper
• cumin
• black pepper
• chicken thigh

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

Ingredients

• ✓ salt
• yukon gold potato
• red onion
• kalamata olive
• red wine vinegar
• parsley
• olive oil
• thyme
• pepper
• white sugar

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

Ingredients

• ✓ salt
• chickpea
• olive oil
• lemon juice
• sesame seed
• jalapeno pepper
• garlic
• sesame oil
• cumin

Instructions

1. 1 Blend chickpeas, about half the reserved liquid from the chickpeas, olive oil, lemon juice, sesame seeds, ground dried jalapeno pepper, garlic, sesame oil, sea salt, and cumin in a blender until smooth and creamy. Blend more reserved liquid or olive oil into the mixture until the hummus reaches your desired consistency.

By Erin

Ingredients

• ✓ salt
• pine nut
• butter
• spaghetti
• onion
• garlic
• jasmine rice
• chicken broth
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
2. 2 Toast in the preheated oven until golden brown, about 12 minutes.
3. 3 Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
4. 4 Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
5. 5 Mix toasted pine nuts and parsley into the rice mixture.

By ebrinx

Ingredients

• ✓ salt
• olive oil
• couscous
• mung bean
• vegetable broth
• cucumber
• tomato
• lemon
• cilantro
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
3. 3 Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

By Fioa

Ingredients

• ✓ salt
• cucumber
• radish
• red onion
• dill
• parsley
• olive oil
• white wine vinegar
• dijon mustard
• black pepper

Instructions

1. 1 Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
2. 2 Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
3. 3 Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ salt
• olive oil
• lemon juice
• orange bell pepper
• red onion
• halloumi cheese
• low-carb flour tortilla
• hummus
• spinach
• kalamata olive

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