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Content tagged with “Mediterranean”

Tomato & Fennel Sauce
Fresh tomatoes and fresh fennel accented with fennel seeds bring the sauce alive. Serve over cooked pasta. Leftovers...
Tomato, White Bean & Escarole Sauce
The addition of creamy white beans and slightly-bitter escarole to jarred marinara result in a hearty pasta sauce. Try...
Tomato, Tuna & Caper Sauce
Lemon zest, capers and tuna lend a bright Mediterranean flavor to this simple marinara sauce. Serve over whole-wheat...
Tapenade with Crostini
Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.
Grilled Calamari & Olive Salad
Grilled calamari, new potatoes, asparagus, red bell pepper, olives and basil come together in this delicious main-...
Torta Rustica
Lots of vegetables—plus a touch of cheese and pepperoni—fill this rustic torta. Perfect for entertaining, it can be...
Pasta with White Clam Sauce
Here we toss a light clam sauce with whole-wheat pasta and top it with a vibrant combination of lemon zest, parsley and...
Baked Halibut with Salsa Verde
Halibut has a fairly neutral flavor, making it the perfect foil for this salsa verde—a traditional cold sauce made with...
Fusilli with Italian Sausage & Arugula
A whole teaspoon of black pepper along with a small amount of Italian turkey sausage deliver a piquant flavor without...
Thyme- & Sesame-Crusted Pacific Halibut
A speedy roast at high heat keeps the halibut moist and succulent, and the savory thyme-sesame-crust adds a distinctive...
Roasted Fish Catalán
Strong Mediterranean flavors, like garlic, oregano and olives, work well with mild-flavored fish.
Herbed Mashed Potatoes
Fresh parsley, chives and thyme give these tangy mashed potatoes beautiful color and great flavor.
Dried Fruit Compote with Green Tea & Lemon
When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea...
Chard & Feta Tart
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired...
Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed...
Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious....
Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine...
Chicken Piccata with Pasta & Mushrooms
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin...
Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor....
Shepherd's Salad
This simple salad of chopped summer vegetables and herbs is typical of country salads served throughout the...
Fusilli with Mixed Vegetable Sauce
A fresh vegetable sauce, here full of eggplant, bell pepper, zucchini and tomatoes, is a nice alternative to everyday...
Seared Salmon with White Beans & Fennel
You could call this recipe triple-fennel salmon because it uses the fresh fennel bulb, the fronds and fennel seeds. The...
Orecchiette with Broccoli Rabe & Chickpeas
The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish....
Risotto with Broccoli Rabe & Red Pepper
Sweet red bell pepper balances the bitterness of broccoli rabe in this risotto. If you can't find broccoli rabe,...
Salad of Lima Beans, Cured Ham & Mint
Cooking the lima beans with mint, chiles and sun-dried tomatoes infuses them with flavor. A bit of prosciutto, crunchy...
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