Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.
If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling.
Red grapes are the surprise element in this cold-weather version of a classic Mediterranean salad. They create little bursts of sweetness in each bite. Serve over a bed of baby spinach, if desired.
This inventive recipe with its bold flavors evokes images of the Mediterranean.
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
Some Gorgonzolas are made with gluten-containing yeasts, so carefully check the brand.
Small wonder frittatas and similar egg dishes are popular in Mediterranean countries. They taste even better the second day, served at room temperature (or a little warmer). For picnic fare, serve this frittata in wedges, like a quiche, or in thin slices on French bread, as a sandwich filling. Halved cherry tomatoes make a colorful, refreshing garnish.
If you like the deep-fried chickpea patties in Mediterranean restaurants, you’ll love this lighter version. Pair them with a crisp, slightly fruity rosé or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.
This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.
Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese.
Red peppers puréed with garlic and onion make a light, tangy alternative to the typical tomato pizza sauce. The cornmeal crust goes wonderfully with the pepper sauce and will keep up to 48 hours in the refrigerator.
Baking za’atar onto flat bread is common in the Middle East. We took the idea and turned it into a goat cheese–tomato pizza.