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Content tagged with “Mediterranean” (Page 24)

Mediterranean Tuna Antipasto Salad for Two
Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a...
Corn & Tomato Pizzas
Remember English-muffin pizzas? This healthier, grown-up approach uses whole-grain pitas and a variety of vegetables...
Caramelized Onion & Green Olive Pizzas
A flavorful combination of caramelized onions, green olives and feta makes an elegant topping for single-serving pizzas...
Stewed Chicken Thighs with Dried Fruits
Moist, meaty chicken simmers in a rich, mahogany-colored sauce. Dried prunes and apricots work in counterpoint to the...
Turkey Marsala
Mushrooms of any type may be used in this elegant dish. Nutty-tasting, oven-roasted Brussels sprouts make a great side...
Orzo Salad with Chickpeas & Artichoke Hearts
Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To complete the Mediterranean...
Summer Paella
Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-...
Grilled Tomato Gazpacho
Grill the vegetables for this refreshing soup earlier in the day or even the night before. We sometimes serve the...
Kahluaccino
Coffee lovers will love the addition of Kahlua; Frangelico adds a lovely hazelnut note.
Tilapia & Summer Vegetable Packets
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results....
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish...
Green Olive & Almond Spread
Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.
White Sangria
OK, so it's kind of a contradiction for a sangria, which is named for its blood-red color, to be made with white...
Corn & Broccoli Calzones
These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your...
Spaghetti with Mushroom Bolognese
Domestic white (or “button”) mushrooms stand in for the meat in this still-hearty variation of a classic sauce. Serve...
Fettuccine Alfredo
Alfredo di Lello, the Roman restaurateur who created his signature sauc.e in the 1920s, might be startled to find this...
Creamy Artichoke & Spinach Soup
Pureed artichoke hearts in addition to eggs thicken this delectable version of the classic Greek soup, avgolemono. The...
Cucumber & Black-Eyed Pea Salad
An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch....
Gnocchi with Tomatoes, Pancetta & Wilted Watercress
We use just a touch of pancetta—cured Italian-style bacon—to balance the sweet tomatoes and peppery watercress. Make...
Grilled Whole Trout with Lemon-Tarragon Bean Salad
This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falling apart and gives...
Pasta with Creamy Mushroom-Pea Sauce
Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the...
Gorgonzola & Prune Stuffed Chicken
Stuffing a chicken breast is relatively simple, but your guests need not know that. We use Gorgonzola and prunes here,...
Turkey Tetrazzini
For our healthy take on turkey Tetrazzini, we use low-fat milk and skip the five tablespoons of butter that's...
Pear, Walnut & Gorgonzola Pizzas
Pita rounds make quick pizza crusts. But topped with the classic combination of pears, walnuts and blue cheese, they...
Roasted Garlic Bagna Caulda
The name of this traditional sauce from the Piedmont region of Italy means literally "warm bath." Serve warm...
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