Greek Salad with Feta and Olives
Classic Greek Salad with Feta and Olives Recipe
This iconic salad combines the tanginess of feta cheese, the brininess of Kalamata olives, and the freshness of crisp vegetables. A simple yet flavorful side dish or light meal.
Ingredients:
– 4 cups mixed greens ( Romaine, arugula, and/or spinach)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup red onion, thinly sliced
– 2 tbsp. extra-virgin olive oil
– 1 tsp. lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, feta cheese, olives, and red onion.
2. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
3. Serve immediately, garnished with additional olives or feta if desired.
Cooking Time: 10 minutes
Grilled Lemon Herb Chicken
Brighten up your summer meals with this flavorful and refreshing grilled chicken recipe. The combination of zesty lemon, fragrant herbs, and smoky grill marks will have you coming back for more.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, and thyme.
3. Place chicken breasts in a shallow dish and brush the lemon mixture evenly over both sides of the chicken.
4. Season with salt and pepper to taste.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Let rest for 5 minutes before serving.
Cooking Time: 12-16 minutes
Mediterranean Quinoa Bowl
Get ready to transport your taste buds to the Mediterranean coast with this flavorful quinoa bowl, packed with roasted vegetables and tangy feta cheese.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1 small eggplant, sliced
– 1/4 cup crumbled feta cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. Toss bell pepper, zucchini, and eggplant with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a small bowl, whisk together lemon juice and feta cheese.
5. To assemble the bowls, divide cooked quinoa among four bowls. Top with roasted vegetables, feta mixture, and garnish with parsley or oregano leaves (if using).
6. Serve immediately.
Cooking Time: 25-30 minutes
Roasted Eggplant with Tahini
This simple yet flavorful recipe brings out the best of eggplant’s natural sweetness, paired with the creamy richness of tahini. Perfect as a side dish or used in sandwiches and wraps.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplant for 30-40 minutes, flipping halfway through, until tender and slightly caramelized.
4. In a small bowl, mix together tahini, garlic, lemon juice, salt, and pepper to taste.
5. Remove the eggplant from the oven and brush the tahini mixture evenly over each half.
6. Serve warm or at room temperature, garnished with parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Spinach and Feta Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the creamy richness of feta cheese with the nutrient-packed goodness of spinach. Perfect as a main course or side dish for any meal.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 package frozen spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine spinach, feta cheese, and breadcrumbs.
3. Stuff each bell pepper with the spinach-feta mixture, leaving some space at the top.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Hummus with Whole Grain Pita
A simple yet flavorful dip that pairs perfectly with the crunch of whole grain pita.
Ingredients:
– 1 cup cooked chickpeas
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– Whole grain pita bread, cut into wedges
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine chickpeas, garlic, lemon juice, tahini, and salt. Blend until smooth.
3. With the blender or food processor still running, slowly pour in olive oil.
4. Taste and adjust seasoning as needed.
5. Serve warm with whole grain pita bread, cutting into wedges for a satisfying snack.
Cooking Time: 10-15 minutes
Tomato and Cucumber Tabbouleh
Tabbouleh is a popular Middle Eastern salad, typically made with bulgur, parsley, tomatoes, mint, and lemon juice. In this recipe, we give it a fresh twist by adding juicy cucumbers and a burst of flavor from ripe tomatoes.
Ingredients:
– 1 cup bulgur
– 2 cups water
– 2 large tomatoes, diced
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt to taste
– Optional: 1 tablespoon sumac for added flavor
Instructions:
1. Rinse the bulgur and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large bowl, combine the cooked bulgur, diced tomatoes, cucumber slices, parsley, olive oil, lemon juice, and salt.
3. Mix well to combine.
4. Taste and adjust the seasoning as needed. If desired, add sumac for an extra layer of flavor.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 30 minutes (including soaking time)
Garlic Shrimp with Olive Oil
This classic seafood dish is a staple for any occasion, requiring only a few simple ingredients and minimal cooking time to produce flavorful and succulent shrimp. Garlic shrimp with olive oil is a perfect accompaniment to pasta, rice, or as an appetizer on its own.
Ingredients:
– 12 large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 1/3 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the shrimp under cold water, pat dry with paper towels.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and are cooked through.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 6-8 minutes
Baked Falafel with Tzatziki
Savor the flavors of the Mediterranean with this easy-to-make baked falafel recipe, served with a refreshing tzatziki sauce. Perfect for a quick and delicious snack or light meal.
Ingredients:
For the falafel:
– 1 cup cooked chickpeas
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
For the tzatziki:
– 1 large cucumber, peeled and grated
– 1 cup Greek yogurt
– 1/2 cup sour cream
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine chickpeas, breadcrumbs, parsley, garlic, lemon juice, cumin, salt, and pepper.
3. Mix well and shape into patties.
4. Place patties on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and bake for 20-25 minutes or until golden brown.
6. Meanwhile, combine tzatziki ingredients in a bowl and refrigerate until ready to serve.
7. Serve falafel warm with tzatziki sauce and garnish with chopped fresh dill (if desired).
Cooking Time: 20-25 minutes
Lentil and Vegetable Stew
A hearty and comforting stew that’s perfect for a chilly evening. This recipe combines the nutritional benefits of lentils with the natural sweetness of vegetables.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Grilled Salmon with Dill Yogurt Sauce
Elevate your seafood game with this refreshing summer dish! Grilled salmon paired with a tangy and creamy dill yogurt sauce makes for a light and flavorful meal perfect for warm weather.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup plain Greek yogurt
– 2 tbsp chopped fresh dill
– 1 tsp lemon juice
– 1/4 tsp garlic powder
– Salt and pepper, to taste
– Fresh parsley or dill, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt, pepper, and garlic powder.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. Meanwhile, mix yogurt, chopped dill, lemon juice, and a pinch of salt in a bowl.
5. Serve grilled salmon with dill yogurt sauce spooned on top.
6. Garnish with fresh parsley or dill, if desired.
Cooking Time: 12-15 minutes
Stuffed Grape Leaves (Dolmas)
A classic Middle Eastern dish, Dolmas are flavorful grape leaves stuffed with a savory mixture of rice, herbs, and spices. This recipe yields a delicious and aromatic snack or appetizer.
Ingredients:
– 20-24 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 2 tablespoons olive oil
Instructions:
1. Prepare the grape leaves by blanching them in boiling water for 30 seconds to remove bitterness.
2. In a bowl, mix cooked rice with parsley, mint, scallions, salt, pepper, and paprika.
3. Lay a grape leaf flat, with the stem end facing you. Place about 1 tablespoon of the rice mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. In a large skillet, heat olive oil over medium heat. Cook the dolmas for 5-7 minutes on each side, or until they’re lightly browned.
Cooking Time: 15-20 minutes
Ratatouille with Fresh Herbs
Experience the essence of Provence with this vibrant ratatouille recipe, infused with the freshness of herbs from your garden. This classic French dish is a staple of summer cooking, perfect for accompanying grilled meats or as a side dish.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 4 garlic cloves, minced
– 1 small onion, chopped
– 1 cup fresh tomatoes, cored and diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant, bell peppers, zucchinis, garlic, and onion with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 30 minutes or until tender.
5. Add diced tomatoes, parsley, and basil to the roasted vegetables. Season with salt and pepper to taste.
Cooking Time: Approximately 45 minutes
Whole Wheat Pasta with Pesto
Pesto adds a burst of fresh flavor to this simple yet satisfying whole wheat pasta dish. With just a few ingredients, you can create a meal that’s both nourishing and flavorful.
Ingredients:
– 8 oz whole wheat pasta
– 1/2 cup freshly made pesto (see below for recipe)
– 1 tablespoon olive oil
– Salt, to taste
– Grated Parmesan cheese, optional
Pesto Recipe:
– 1 cup fresh basil leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente.
2. Reserve 1 tablespoon of pasta cooking water and then drain the pasta.
3. In a large skillet, heat the olive oil over medium heat. Add the pesto and stir to combine with the oil.
4. Add the cooked pasta to the skillet, tossing to coat with the pesto sauce. If needed, add some reserved pasta cooking water to achieve desired consistency.
5. Season with salt to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Chickpea and Avocado Salad
A refreshing and healthy salad perfect for a light lunch or as a side dish, this Chickpea and Avocado Salad combines the creamy texture of avocado with the nutty flavor of chickpeas.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 ripe avocados, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, avocado, red onion, and cilantro.
2. Squeeze the lemon juice over the salad and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes.
Mediterranean Stuffed Zucchini
Experience the flavors of the Mediterranean with this delightful and healthy stuffed zucchini recipe.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked brown rice
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together cooked rice, feta cheese, parsley, mint, garlic, olive oil, salt, pepper, and paprika.
4. Stuff each zucchini with the mixture, dividing it evenly among the four.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Roasted Red Pepper Hummus
Roasted Red Pepper Hummus Recipe
Summary:
Experience the sweet and smoky flavor of roasted red peppers blended with creamy hummus. This recipe is perfect for snacking, entertaining, or as a dip for your favorite veggies.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 roasted red pepper, peeled and chopped
– Salt and pepper to taste
– Optional: paprika, parsley, or other herbs for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the chopped red pepper on a baking sheet and roast for 30-40 minutes, or until charred and soft.
3. In a blender or food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, and roasted red pepper.
4. Blend until smooth and creamy, adding salt and pepper to taste.
5. Serve immediately, garnished with paprika, parsley, or other herbs if desired.
Cooking Time: 30-40 minutes
Lemon Garlic Roasted Potatoes
Elevate your meal with these flavorful roasted potatoes, infused with the brightness of lemon and the richness of garlic. Perfect as a side dish or added to your favorite salad.
Ingredients:
– 2 lbs. Yukon gold potatoes, peeled and cut into 1-inch wedges
– 2 cloves garlic, minced
– 2 tbsp. olive oil
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, salt, and pepper until well coated.
3. Spread potatoes on a baking sheet in a single layer.
4. Roast for 25-30 minutes or until potatoes are tender and golden brown.
5. Remove from oven and drizzle with lemon juice.
6. Garnish with parsley or thyme, if desired.
Cooking Time: 25-30 minutes
Grilled Halloumi with Vegetables
A Mediterranean-inspired delight that combines the creamy richness of halloumi cheese with the smoky sweetness of grilled vegetables.
Ingredients:
– 4 slices of halloumi cheese (approx. 1/2 inch thick)
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 zucchini, sliced
– 1 onion, sliced
– 2 cloves of garlic, minced
– Olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, salt, and pepper.
3. Brush both sides of the halloumi slices with the oil mixture.
4. Grill the halloumi for 2-3 minutes per side, until golden brown and slightly charred.
5. Meanwhile, brush the vegetables with the remaining oil mixture.
6. Add the sliced bell peppers, zucchini, onion, and garlic to the grill. Cook for 5-7 minutes, or until tender and lightly charred.
7. Serve the grilled halloumi slices atop the roasted vegetables, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Mediterranean Lentil Soup
Savor the warm, comforting flavors of the Mediterranean with this hearty lentil soup, infused with aromatic spices and fresh herbs.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onion, garlic, carrot, and celery in a little water until tender.
2. Add lentils, broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
