Gluten Free - Mediterranean Living

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Mediterranean Recipes

Yield : 6
Servings : 6
Cook Time : 5 Min

Lemony Shrimp Salad with Parsley

Sauteed Swiss Chard with Garlic

Servings : 6
Cook Time : 15 Min

Grilled Salmon Salad with Yogurt Dill Dressing

Yield : 10
Servings : 10

Dill Butter and Olive Oil (grilling or spreading blend)

Servings : 4
Cook Time : 100 Min

Chicken Tagine with Prunes and Cheap Wine

Yield : 8
Servings : 8
Cook Time : 10 Min

Italian Frittata

Servings : 8
Cook Time : 15 Min

Armenian Losh Kebab (Lamb and Beef Burgers)

Yield : 12
Servings : 12

Servings : 4
Cook Time : 10 Min

Greek Lamb, Tomato, and Onion Kabobs (Island of Crete)

Servings : 4
Cook Time : 15 Min

Instant Pot Fasolakia (Green Beans and Potatoes in Olive Oil)

Servings : 4
Cook Time : 50 Min

Baba Ganoush (Lebanese Eggplant Dip)

Yield : 8
Servings : 8
Cook Time : 30 Min

Greek Stuffed Grape Leaves (Recipe and How-to Video)

Italian Giardiniera

Yield : 4
Servings : 4

Corn, Scallion and Potato Frittata

Servings : 4
Cook Time : 20 Min

Shakshuka (Eggs Poached in Spicy Tomato Sauce – Morocco)

Servings : 6 as a meal, 10 as a side

Olive Tapenade and White Bean Salad – Italy

Servings : 4

Chicken and Chickpea Salad with Fresh Basil Dressing (Greek Island of Crete)

Yield : 16
Servings : 16

Cilantro Corn Salsa with Jalapeño and Lime (Spain)

Servings : 8 slices
Cook Time : 40 Min

Savory Skillet Cornbread (Mexico)

Yield : 6
Servings : 6
Cook Time : 55 Min

Lentil Soup with Olive Oil and Orange (Greek Island of Crete)

Servings : 6
Cook Time : 35 Min

Kalamata Olive and Chickpea Paella (Vegan Mediterranean – Paella de Verduras)

Servings : 4
Cook Time : 10 Min

Spinach with Feta and Lemon (Island of Crete-Greece)

Servings : 2
Cook Time : 50 Min

Italian Polenta Pizza with Caramelized Onions and Kalamata Olives (Gluten Free)

Yield : 6
Servings : 6
Cook Time : 60 Min

Beef Stew With Eggplant, Zucchini and Tomatoes (Greece)

Servings : 4
Cook Time : 60 Min

Pesto Potato Salad with Roasted Red Peppers

The Best Vegan Pesto Recipe

Yield : 4
Servings : 4
Cook Time : 75 Min

Lamb Stew With Spinach & Garbanzos

Yield : 9
Servings : 9
Cook Time : 15 Min

Blueberry Corn Muffins (Gluten Free) – Recipe and Video

Servings : 8
Cook Time : 150 Min

Chicken Tagine with Peppers and Olives (Dutch Oven)

Servings : 8
Cook Time : 20 Min

Creamed Pearl Onions & Peas

Yield : 4
Servings : 4
Cook Time : 20 Min

Almond Encrusted Honey Mustard Salmon

Yield : 8
Servings : 8
Cook Time : 60 Min

Eggplant Parmesan with Prosciutto (Italy) (Gluten Free)

Yield : 6
Servings : 6
Cook Time : 40 Min

Mediterranean Spiced Millet and Vegetables

Servings : 6
Cook Time : 40 Min

Tortilla Española (Potato Omelet – Spain)

Cook Time : 10 Min

Spinach and Mushroom Omelet

Servings : 8
Cook Time : 20 Min

Falafel (Chickpea Patties with Sesame, Cilantro and Parsley) – Egypt

Servings : 8

Sweet Tahini Vinaigrette with Grilled Romaine

Servings : 6
Cook Time : 50 Min

Beef Cacciatore (Italy)

Servings : 6

Asparagus and Green Peas Soup (Island of Crete)

Caprese Salad (Italy)

Servings : 6
Cook Time : 20 Min

Mushrooms and Tomatoes Baked in Wine from Patmos

Yield : 8
Servings : 8

Lemon Balm Pesto with Walnuts, Cilantro and Parsley

Servings : 4
Cook Time : 60 Min

Eggplant, Lentils, and Peppers cooked in Olive Oil (Turkish)

Yield : 5
Servings : 5
Cook Time : 60 Min

Greek Stuffed Peppers & Tomatoes

Yield : 4
Servings : 4
Cook Time : 20 Min

Cauliflower With Spicy Dukkah (Egyptian Almond Spice Blend) Videos/Recipes

Servings : 8

Beet and Carrot Salad with Toasted Walnuts and Goat Cheese

Yield : 1.5 cups
Servings : 8
Cook Time : 30 Min

Pomegranate Sauce

Yield : 4
Servings : 4

Cucumber-Tomato Salad with Feta and Fresh Mint

Dill Yogurt Avocado Dressing

Traditional “Greek Restaurant” Salad Dressing

Servings : 6
Cook Time : 35 Min

Turkish Garbanzo Bean Pilaf

Servings : 4
Cook Time : 15 Min

Grilled Portobello Mushrooms with Garlic Balsamic Marinade

Cook Time : 3 Min

Mediterranean Spice Blend

Yield : 8
Servings : 8
Cook Time : 60 Min

Greek Lemon and Garlic Potatoes (recipe and video)

Cook Time : 100 Min

Greek Easter Lamb Soup with Egg Lemon Sauce

Yield : 10 patties
Servings : 5
Cook Time : 10 Min

Bean Burgers with Garlic and Sage (Vegetarian, Gluten Free)

Yield : 6
Servings : 6

Chickpea and Spinach Salad with Avocado (Greek Island of Crete)

Yield : 1.5 cups
Servings : 8

Honey Dijon Vinaigrette

Servings : 2
Cook Time : 10 Min

Sautéed Mushrooms with Garlic and Thyme (Spain)

Servings : 6
Cook Time : 25 Min

Instant Pot Black Eyed Peas with Fresh Dill and Parsley

Yield : 4
Servings : 4
Cook Time : 20 Min

Lentils With Salsa Verde

Servings : 4
Cook Time : 30 Min

Turkish Tuna Filet Soup with Potatoes, Carrots and Parsley

Servings : 6
Cook Time : 40 Min

Warm Red Bliss Potato Salad with Artichokes, Capers, and Lemony Dill Vinaigrette

Servings : 4-6 as an appetizer
Cook Time : 40 Min

Baked Eggplant and Tomatoes Topped with Garlic Yogurt Sauce

Cook Time : 25 Min

Instant Pot Beef Stew with Sage and Red Wine (Italy)

Servings : 6
Cook Time : 120 Min

Briam – Baked Vegetables in Olive Oil (Island of Ikaria-Greece)

Yield : 8
Servings : 8
Cook Time : 20 Min

Eggplant, Onion and Red Pepper Dip

Servings : 2

Mango Strawberry Smoothie with Greek Yogurt (Greek island of Yum)

Servings : 6
Cook Time : 15 Min

Grilled Marinated Summer Vegetables

Servings : 6
Cook Time : 1 Min

Italian Farmhouse Tomato Sauce

Yield : 8
Servings : 8
Cook Time : 20 Min

Lebanese Grilled Corn with Cinnamon and Cumin

Servings : 6
Cook Time : 20 Min

Instant Pot – Moroccan Chicken Tagine with Green Olives, Peppers and Lemon

Yield : 6
Servings : 6
Cook Time : 20 Min

Greek Potato Salad (Patata Salata)

Servings : 8
Cook Time : 60 Min

Beans and Greens over Polenta

Yield : 4
Servings : 4
Cook Time : 10 Min

Tomato Vinaigrette

Servings : 2

Authentic Greek Salad (Horiátiki Salata)

Servings : 2
Cook Time : 15 Min

Savory Breakfast Polenta with Eggs, Sautéed Onions, and Spinach

Yield : 4
Servings : 4
Cook Time : 30 Min

Black Bean Stew

Yield : 12
Servings : 12
Cook Time : 45 Min

Italian Baked Polenta with Vegetables

Servings : 4
Cook Time : 15 Min

Horta (Greens) and Potatoes in the Instant Pot

Servings : 4
Cook Time : 15 Min

Instant Pot Chicken with Lemony Mustard Greens and Olives

Yield : 24 deviled eggs

Deviled Eggs with Olive Oil, Capers and Chives

Yield : 4
Servings : 4

Quinoa, Feta and Pistachio-Stuffed Acorn Squash

Yield : 2 cups
Servings : 8
Cook Time : 5 Min

Spicy Rosemary Olives

Servings : 6
Cook Time : 45 Min

Beef with Spinach in the Skillet (Greece)

Servings : 8
Cook Time : 4 Min

Moroccan Chicken Tagine with Sweet Potatoes and Raisins (slow cooker)

Servings : 6
Cook Time : 10 Min

Grilled Swordfish with Lemon Parsley Topping (Greece)

Yield : 4
Servings : 4

Super Detox Greens and Beans Salad

Servings : 4

Avocado, Radish and Cucumber Salad

Servings : 12

Tangy Italian Salad Dressing

Servings : 4
Cook Time : 15 Min

Paprika Chicken with Olives, Shallots and Wine (Instant Pot)

Yield : 8
Servings : 8
Cook Time : 75 Min

Sausage and Vegetable Soup with Rice

Servings : 4
Cook Time : 17 Min

Instant Pot Green Beans with Pork and Potatoes

Servings : 1
Cook Time : 5 Min

Creamy Turmeric Drink with Honey and Ginger (Anti-Inflammatory)

Servings : 4
Cook Time : 10 Min

Pan-Fried Scallops with Hand-Chopped Pesto

Servings : 4 to 6
Cook Time : 15 Min

Quinoa Salad with Cucumber and Olives

Servings : 4-6
Cook Time : 15 Min

Arugula and Romaine Salad with Capers and Prosciutto

Servings : 4
Cook Time : 75 Min

Greek Roasted Lamb and Potatoes

Yield : 4
Servings : 4
Cook Time : 30 Min

Venetian Raisin Rice (Riso coll’ Uvetta)

Servings : 2
Cook Time : 30 Min

Stewed Prunes with Greek Yogurt and Cinnamon

Servings : 4
Cook Time : 35 Min

Shrimp with Feta and Tomatoes (Crete)

Yield : 8
Servings : 8

Basil, Scallion and Pistachio Pesto

Servings : 4
Cook Time : 45 Min

Skillet Chicken with Lemony Mustard Greens and Olives

Servings : 6

Lebanese Hummus

Yield : 2
Servings : 2
Cook Time : 5 Min

Eggs with Tomatoes, Olives and Feta (Greek island of Crete)

Yield : 1 cup
Servings : 8

Tahini Sauce with Lemon and Garlic

Yield : 6
Servings : 6

Tzatziki Sauce: Greek Yogurt, Cucumber, Dill and Garlic

Servings : 6
Cook Time : 10 Min

Honey Walnut Salad

Servings : 2 (with leftovers)
Cook Time : 360 Min

Slow Cooker Chicken Stifado (Greek Chicken Stew)

Servings : 6
Cook Time : 50 Min

Chicken Leek Soup with White Wine (Island of Crete-Greece)

Servings : 4
Cook Time : 5 Min

Prosciutto Wrapped Dates with Sage

Servings : 4
Cook Time : 90 Min

Stuffed Peppers with Ground Beef and Mushrooms

Yield : 4
Servings : 4
Cook Time : 65 Min

Chorizo and Rice Stuffed Peppers

Yield : 6
Servings : 6
Cook Time : 45 Min

“Naked” or Crustless Zucchini Pie

Yogurt Tahini Dip and Dressing

Servings : 6
Cook Time : 10 Min

Pan-fried Pepper Salad with Feta and Olives

Servings : 4
Cook Time : 360 Min

Green Beans with Pork and Potatoes In the Slow Cooker (Greece)

Grilled Shrimp Salad with Fresh Dill Dressing

Yield : 4
Servings : 4
Cook Time : 15 Min

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Yield : 8
Servings : 8
Cook Time : 30 Min

Black Eyed Beans And Avocado Salad (Crete)

Yield : 8
Servings : 8
Cook Time : 30 Min

Marinated Eggplant with Mint & Capers

Yield : 4
Servings : 4
Cook Time : 20 Min

Potato and Egg Salad with Olives and Feta (Crete)

Servings : 8
Cook Time : 70 Min

Spiced Moroccan Meatballs and Veggies

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