Crisp-tender green beans add body to this Greek-style salad.
Surprise! No tomatoes, cucumber, or peppers, and no iceberg lettuce. Instead, hearty greens, salty cheese, earthy olives, and firm, sweet persimmons offer a whole new look for a classic salad.
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.
For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes.
This vegan pizza has a Mediterranean flair. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
This creamy-zesty dip has more than 40 cloves of garlic in it. Yet, roasting the garlic softens the cloves to a creamy, slightly sweet pulp that doesn’t overwhelm other flavors or give off that typical garlicky aroma.
This versatile dip can be served with chips, pita wedges, or roasted veggies, as well as the Chickpea Croquettes.