Healthy European Recipes
Crisp phyllo layered with herb-flecked spinach and salty bits of feta yields a hearty and satisfying vegetarian main course. Hartwort grows wild in Greece and is often cooked with other greens in dishes like spanakopita, the classic savory spinach pie that's become popular well outside Greece's borders.
This dish is packed with flavor and fits perfectly into a Mediterranean diet.
Here we bake breaded eggplant for crispy results with fewer calories to boot. This makeover of the classic recipe was originally developed by our Test Kitchen in 1995 and got an update in 2020 for our 30th anniversary issue.
Unlike granola, muesli isn't baked with sweeteners or oil. Make your own or find your favorite brand in most supermarkets--we like Bob's Red Mill.
Forget the marble-size meatballs you find in many versions of this soup. In this easy recipe, they're full-size, full-flavored and plenty filling.
The addition of chia seeds in the quick “jam” topping adds heart-healthy omega-3s to this healthy breakfast recipe.
This crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We made it a stand-alone salad to stuff into pita with taameya (Egyptian falafel--see Associated Recipes) or serve with just about anything else. (Recipe adapted from Zooba Restaurant.)
We take all the ingredients of a classic caprese salad and layer them onto skewers for a quick appetizer. These tomato-mozzarella-basil skewers are easy to assemble and perfect for a party.
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich.
Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.
Pounding pork chops before breading and pan-frying is the signature method to getting crisp yet tender German schnitzel. Using an air fryer works well too and cuts back on calories.