These 17 Mediterranean recipes are proof that following a heart-healthy diet is anything but a chore.
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Vegetable Antipasti Plate
This vegetable antipasti platter uses simple, straightforward techniques to not only preserve eggplant, wild mushrooms, and slow-roasted tomatoes, but to concentrate and intensify their flavors.
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This sourdough pita is made with whole grain and packs plenty of healthful goodness, thanks to sourdough starter along with whole wheat and spelt flours. And it’s easier to make than you may think.
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This old-fashioned minestrone soup is chock-full of carrots, tomatoes, potatoes, kale, zucchini, beans, and pasta…but gets an unexpected drizzle of pesto that transforms a frugal veggie-bin soup into something special.
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Horta is a classic Greek dish of boiled greens dressed with garlic-infused olive oil and a squeeze of lemon. Here it sticks true to tradition yet gets a little easy elegance from chef Theo A. Michaels.
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This za'atar cacio e pepe ingeniously gives Rome's classic creamy Parmesan and black pepper pasta middle Eastern flair with the addition of za'atar seasoning.
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These roasted potatoes with dill and garlic require only a handful of ingredients and a little patience while they roast to crispy-edged, tender-throughout perfection.
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This whole roasted branzino with lemon and shaved fennel salad tossed in white wine vinaigrette is an easy, healthy meal that’s on the table in just 40 minutes.
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This sautéed spinach with bread crumbs is an easy, healthy side dish made with fresh spinach cooked with garlic and spritzed with lemon juice and toasted bread crumbs.
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This couscous salad with fennel and almonds combines good-quality tuna, salty caper berries, peppery arugula, crunchy shaved fennel, and sliced almonds with couscous to make a supremely satisfying meal.
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These roast chicken thighs with lemon rely on a simple technique that ensures shatteringly crisp skin and exceptionally juicy meat. Tart citrus and olives lend a subtle, simple flair.
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Giardinera or Italian picked vegetables are whatever veggies you love left to soak in vinegar, spices, and herbs. So easy. So addictive. Here’s how to make them.
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This eggplant shakshuka adds tender sautéed eggplant and Moroccan spice blend, ras el hanout, to this classic poached egg and tomato sauce meal.
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This Italian frittata, made from eggs, potatoes, and Parmesan, is a simple Italian omelet that's a quick weeknight dinner.
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This lentil and escarole soup, made with carrot, onion, celery, tomatoes, and olive oil, is finished with a generous sprinkling of Parmigiano-Reggiano, is rustic Italian cooking at its finest.
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This spaghetti with olives, broccoli, and feta is a quick and easy pantry pasta made by combining cooked pasta with stir-fried broccoli along with, olives, garlic, lemon zest, chile flakes, and feta cheese. On the table in 30 minutes.
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This Greek-style sheet pan chicken is an easy, healthy meal of spice-rubbed roasted vegetables and boneless chicken breasts served alongside a cooling homemade tzatziki sauce.
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Muhammara, or red pepper-walnut sauce made with pomegranate molasses, is an eastern Mediterranean classic that's prevalent in Turkish, Syrian, and Lebanese cuisines. Here's how to make it and what to serve with it.
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