Vegetarian - Mediterranean Living

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Mediterranean Recipes

Servings : 4

Italian Red Pesto with Sun-Dried Tomatoes and Arugula

Cook Time : 10 Min

Grilled Corn Recipe with Green Tahini Sauce

Yield : 2 cups
Servings : 8

Lemon Parmesan Dressing

Yield : 6
Servings : 6

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

Servings : 6
Cook Time : 20 Min

Zaalouk (Moroccan Eggplant and Pepper Salad)

Yield : 12
Servings : 12

Servings : 4
Cook Time : 20 Min

Olive Oil French Fries

Yield : 4
Servings : 4
Cook Time : 20 Min

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

Servings : 4
Cook Time : 20 Min

Servings : 6
Cook Time : 25 Min

Pumpkin with Rosemary and Cinnamon (Greek island of Crete)

Yield : 6
Servings : 6

Tzatziki Sauce: Greek Yogurt, Cucumber, Dill and Garlic

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

Baked Eggplant and Tomatoes Topped with Garlic Yogurt Sauce

Yield : 8 small pita rounds
Servings : 8
Cook Time : 20 Min

Whole Wheat Pita Bread

Yield : 8
Servings : 8

Basil, Scallion and Pistachio Pesto

Servings : 4
Cook Time : 20 Min

Shakshuka (Eggs Poached in Spicy Tomato Sauce – Morocco)

Whipped Feta with Lemon and Fresh Dill

Yield : 4
Servings : 4
Cook Time : 20 Min

Roasted Fennel With Greens And Beans

Servings : 6
Cook Time : 50 Min

Horta (Greens) with Potatoes (Recipe and How-To Video)

Servings : 6
Cook Time : 15 Min

Sautéed Tri-Color Peppers with Capers

Servings : 6
Cook Time : 360 Min

Slow Cooker Moroccan Chickpea Stew with Couscous

Servings : 4-6 as a salad or side dish
Cook Time : 25 Min

Fried Onion Salad with Black Olives (Greek Island of Skyros)

Yield : 4
Servings : 4
Cook Time : 20 Min

Potato and Egg Salad with Olives and Feta (Crete)

Servings : 4
Cook Time : 30 Min

Puff Pastry with Tuna, Tomatoes and Olives (France)

Yield : 8
Servings : 8
Cook Time : 20 Min

Lebanese Grilled Corn with Cinnamon and Cumin

Yield : 4
Servings : 4
Cook Time : 30 Min

Venetian Raisin Rice (Riso coll’ Uvetta)

Servings : 6

Cherry Tomato Sauce and Bela Mushrooms on Pasta

Servings : 2
Cook Time : 10 Min

Ful Medames (Syrian Breakfast)

Yield : One 8" square baking dish
Servings : 6
Cook Time : 90 Min

Boureki (Cheesy Potato Casserole with Zucchini and Fresh Herbs)

Servings : 4
Cook Time : 40 Min

Artichokes, Green Peas, and Potatoes

Servings : 4
Cook Time : 15 Min

Lemony Asparagus With Garlic

Servings : 6
Cook Time : 10 Min

Pan-fried Pepper Salad with Feta and Olives

Servings : 8

Beet and Carrot Salad with Toasted Walnuts and Goat Cheese

Sweet Tahini Sauce & Dressing with Balsamic and Honey

Yield : 4
Servings : 4
Cook Time : 10 Min

Mediterranean Fried Potato, Tomato and Arugula Salad

Yield : 6 Tablespoons

Shawarma Seasoning

Yield : 4
Servings : 4
Cook Time : 10 Min

Tomato Vinaigrette

Servings : 6
Cook Time : 40 Min

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

Servings : 2
Cook Time : 30 Min

Stewed Prunes with Greek Yogurt and Cinnamon

Servings : 6
Cook Time : 20 Min

Mushrooms and Tomatoes Baked in Wine from Patmos

Servings : 6

Asparagus and Green Peas Soup (Island of Crete)

Italian Giardiniera

Cook Time : 60 Min

Olive Oil Cake with Lemon Zest (Greek island of Crete)

Cook Time : 3 Min

Mediterranean Spice Blend

Cook Time : 10 Min

Instant Pot Tomato Sauce with Artichokes and Olives

Dill Yogurt Avocado Dressing

Servings : 6
Cook Time : 60 Min

Greek Briam (Summer Vegetables Baked in Olive Oil)

Yield : 1 cake
Servings : 16
Cook Time : 60 Min

Almond Cake Baked with Olive Oil, Cinnamon and Raisins (Crete)

Servings : 4

Avocado, Radish and Cucumber Salad

Tabouli (Lebanese Bulgur and Parsley Salad)

Servings : 4
Cook Time : 30 Min

French Cauliflower Gratin

Yield : 1 cup
Servings : 8

Tahini Sauce with Lemon and Garlic

Servings : 1
Cook Time : 15 Min

Hard Boiled Eggs with Olive Oil and Toast

Yield : 4
Servings : 4

Super Detox Greens and Beans Salad

Servings : 4
Cook Time : 20 Min

Spinach and Ricotta Frittata (Southern Italy)

Servings : 4
Cook Time : 45 Min

Spinach and Goat Cheese Quiche (France)

Servings : 2
Cook Time : 10 Min

Seared Mushroom Salad with Blue Cheese and Arugula (Italy)

Herbs de Provence (Make your own)

Servings : 2
Cook Time : 20 Min

Risotto Radicchio and Gorgonzola (Northern Italy)

Yield : 4
Servings : 4

Corn, Scallion and Potato Frittata

Servings : 2-4
Cook Time : 30 Min

Herbs De Provence Parmesan Oven Fries

Yield : 6 thick biscuits or 10 flat
Cook Time : 15 Min

Harcha (Moroccan Semolina Biscuits)

Servings : 8

14th Century Egyptian Hummus

Servings : 2
Cook Time : 15 Min

Savory Breakfast Polenta with Eggs, Sautéed Onions, and Spinach

Servings : 4
Cook Time : 30 Min

Grilled Eggplant Parmigiana (Italy)

Yield : 1 1/2 cups

Green Tahini Sauce Recipe

Yield : 6
Servings : 6
Cook Time : 20 Min

Greek Potato Salad (Patata Salata)

Broccoli Quiche with Roasted Potato Crust

Servings : 4
Cook Time : 15 Min

Tuna Patties Fried in Olive Oil (France)

Servings : 4
Cook Time : 40 Min

Roasted Veggie Flatbread (Spain)

Servings : 6

Lebanese Hummus

Yield : 2
Servings : 2
Cook Time : 5 Min

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

Servings : 6
Cook Time : 30 Min

Moroccan Harira (Lentil, Chickpea and Tomato Soup)

Sauteed Swiss Chard with Garlic

Servings : 6 as a meal, 10 as a side

Olive Tapenade and White Bean Salad – Italy

Servings : 4
Cook Time : 25 Min

Mediterranean Fish Stew (30 minute recipe)

Servings : 4

Tabbouleh (Lebanese Parsley and Lemon Salad)

Servings : 2
Cook Time : 35 Min

Garlic Soup with Egg and Croutons (Spain)

Yield : 8
Servings : 8
Cook Time : 30 Min

Marinated Eggplant with Mint & Capers

Cook Time : 10 Min

Spinach and Mushroom Omelet

Yield : 6
Servings : 6
Cook Time : 30 Min

Egg Noodles with Walnuts and Basil

Servings : 2 (with leftovers)
Cook Time : 5 Min

Pasta with Sautéed Spinach and Garlic

Yield : 1 sandwich
Servings : 1
Cook Time : 10 Min

Provolone and Tomato Sandwich Grilled in Olive Oil

Yield : 8
Servings : 8

Lemon Balm Pesto with Walnuts, Cilantro and Parsley

Servings : 4
Cook Time : 30 Min

Italian Peperonata (Sweet Bell Peppers with Tomatoes and Olives)

Yield : 12
Servings : 12
Cook Time : 60 Min

Italian Baked Polenta

Servings : 4
Cook Time : 20 Min

Grilled Eggplant with Mint and Garlic Dressing (Italy)

Servings : 8
Cook Time : 30 Min

Greek White Bean Soup with Orange Slices and Olive Oil (Fasolada)

Yield : 24 deviled eggs

Deviled Eggs with Olive Oil, Capers and Chives

Yield : 5 cups
Servings : 10
Cook Time : 75 Min

Maple Almond Granola with Coconut (Gluten-Free)

Servings : 2
Cook Time : 10 Min

Grilled Cheese with Feta and Sun Dried Tomatoes

Servings : 6
Cook Time : 10 Min

Honey Walnut Salad with Feta and Raisins

Servings : 6
Cook Time : 45 Min

Patatas Bravas (Spanish Potatoes Tapas)

Servings : 4
Cook Time : 15 Min

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

Servings : 8

Loaded Tzatziki Yogurt Sauce with Fresh Dill, Garlic and Cucumber

Servings : 4

Basil and Walnut Pesto

Servings : 6
Cook Time : 25 Min

Instant Pot Black Eyed Peas with Fresh Dill and Parsley

Servings : 2-3

Cucumber Yogurt Salad with Fresh Mint, Lemon, and Olive Oil

Servings : 4
Cook Time : 15 Min

Horta (Greens) and Potatoes in the Instant Pot

The Best Vegan Pesto Recipe

Yogurt Tahini Dip and Dressing

Yield : 4
Servings : 4
Cook Time : 30 Min

Sweet Potato Fries

Servings : 6
Cook Time : 35 Min

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

Servings : 2
Cook Time : 15 Min

Greek Omelette with Zucchini and Tomato

Servings : 8
Cook Time : 60 Min

Beans and Greens over Polenta

Servings : 8
Cook Time : 80 Min

Zucchini Pie with Feta (Crete)

Servings : 4
Cook Time : 45 Min

Servings : 6
Cook Time : 40 Min

Tortilla Española (Potato Omelet – Spain)

Servings : 4
Cook Time : 50 Min

Maple Sweet Potatoes with Smoked Paprika

Caprese Salad (Italy)

Servings : 4
Cook Time : 60 Min

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

Servings : 4
Cook Time : 60 Min

Ziti with Roasted Cherry Tomatoes and Eggplant

Servings : 6
Cook Time : 120 Min

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

Servings : 2
Cook Time : 10 Min

Vegetarian Pasta Carbonara

Yield : 4
Servings : 4
Cook Time : 30 Min

Black Bean Stew

Yield : 10 cups
Servings : 10
Cook Time : 10 Min

Red Pepper and Cucumber Salad with Couscous and Chickpeas

Yield : 3 cups
Servings : 12
Cook Time : 10 Min

Red Pepper Hummus (Israel, Lebanon)

Servings : 2

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

Servings : 4

Halloumi and Watermelon Salad (Cyprus)

Yield : 4
Servings : 4
Cook Time : 30 Min

Cauliflower, Sweet Peppers And Blood Oranges

Servings : 2
Cook Time : 10 Min

Sautéed Mushrooms with Garlic and Thyme (Spain)

Servings : 2
Cook Time : 15 Min

Lebanese Breakfast Bulgur Cereal with Fruit and Nuts

Servings : 4
Cook Time : 20 Min

Melt in your Mouth Grilled Eggplant

Servings : 2
Cook Time : 20 Min

Avocado Toast with Caramelized Balsamic Onions

Servings : 4
Cook Time : 45 Min

Yield : 4
Servings : 4
Cook Time : 30 Min

Zucchini and Onion Omelet (Greek Island of Crete)

Servings : 1
Cook Time : 5 Min

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

Servings : 8-10

Vegetable Phyllo Pie (Island of Crete)

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

Black Eyed Peas with Fresh Dill, Olive Oil and Orange Slices

Yield : 2 Sandiwches
Servings : 4
Cook Time : 20 Min

Caramelized Onions and Eggplant Montaditos (Spanish Open Faced Sandwiches)

Yield : 2 cups
Cook Time : 20 Min

Muhammara (Roasted Red Pepper and Walnut Dip)

Servings : 6
Cook Time : 30 Min

Roasted Pepper and Kalamata Olive Salad (Greek Island of Crete)

Yield : 4
Servings : 4

Quinoa, Feta and Pistachio-Stuffed Acorn Squash

Traditional “Greek Restaurant” Salad Dressing

Yield : 16
Servings : 16

Cilantro Corn Salsa with Jalapeño and Lime (Spain)

Yield : 4
Servings : 4
Cook Time : 20 Min

Lentils With Salsa Verde

Servings : 12

Tangy Italian Salad Dressing

Servings : 4

Lebanese Fattoush Salad

Servings : 4
Cook Time : 60 Min

Pesto Potato Salad with Roasted Red Peppers

Servings : 4
Cook Time : 5 Min

Instant Pot Beans and Greens (15-Minute Meal)

Cook Time : 20 Min

Zucchini Basil Soup with Lemon

Servings : 4
Cook Time : 30 Min

Roasted Pumpkin with Blue Cheese and Walnuts (Italy)

Servings : 4
Cook Time : 50 Min

Baba Ganoush (Lebanese Eggplant Dip)

Servings : 4
Cook Time : 20 Min

Spaghetti with Greek Olives (Island of Crete)

Yield : 6
Servings : 6
Cook Time : 45 Min

“Naked” or Crustless Zucchini Pie

Servings : 6
Cook Time : 20 Min

Instant Pot Moroccan Chickpea Stew with Bulgur Wheat Pilaf

Olive Oil/Butter Spread

Servings : 2
Cook Time : 10 Min

Tomato Basil Pasta Sauce – Spaghetti alla Portofino (Italy)

Sweet Greek Avocado Toast

Yield : 1.5 cups
Servings : 8

Honey Dijon Vinaigrette

Servings : 6

Almost Traditional Greek Salad

Servings : 8
Cook Time : 25 Min

Breakfast Torta with Jam (Italy)

Yield : 10
Servings : 10
Cook Time : 60 Min

Rosemary Olive Oil Teacakes

Servings : 8
Cook Time : 20 Min

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

Servings : 4
Cook Time : 30 Min

Roasted Cauliflower with Herbs

Servings : 4
Cook Time : 25 Min

Pumpkin Soup with Sautéed Mushrooms (Italy)

Yield : 6
Servings : 6
Cook Time : 40 Min

Mediterranean Spiced Millet and Vegetables

Servings : Serves 8
Cook Time : 20 Min

Leek and Potato Fritters (Greece)

Yield : 4
Servings : 4
Cook Time : 30 Min

Pasta and Garbanzo Beans Alla Toscana

Servings : 6
Cook Time : 70 Min

Egyptian Lentils with Rice and Pasta (Koshari)

Cook Time : 60 Min

Rosemary and Olive Focaccia

Yield : 4
Servings : 4

Cucumber-Tomato Salad with Feta and Fresh Mint

Servings : 2

Authentic Greek Salad (Horiátiki Salata)

Yield : 2 fougasse breads
Cook Time : 40 Min

Fougasse – Olive Bread from Provence

Yield : 8-12
Servings : 8-12
Cook Time : 60 Min

Bucatini Pie With Marinara Sauce

Yield : 8
Servings : 8
Cook Time : 30 Min

Black Eyed Beans And Avocado Salad (Crete)

Servings : 8

Pesto Genovese (Traditional Italian Pesto)

Servings : 4 to 6
Cook Time : 15 Min

Quinoa Salad with Cucumber and Olives

Servings : 18
Cook Time : 30 Min

Traditional Italian Biscotti (Cantucci Toscani)

Servings : 8 slices
Cook Time : 40 Min

Savory Skillet Cornbread (Mexico)

Servings : 8
Cook Time : 4 Min

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

Cook Time : 10 Min

Zucchini Noodles Baked in Olive Oil (Low Carb Pasta)

Servings : 4
Cook Time : 15 Min

Grilled Portobello Mushrooms with Garlic Balsamic Marinade

Yield : Makes 5
Servings : 5
Cook Time : 30 Min

Anatolian Flat Breads (Gozleme) with Spinach and Cheese

Servings : 2
Cook Time : 25 Min

Pumpkin Risotto with Mushrooms (Italy)

Yield : 3/4 cup

Yield : 40 cookies
Servings : 20
Cook Time : 25 Min

Orange Sesame Cookies Baked with Olive Oil (Crete)

Servings : 6
Cook Time : 60 Min

Orange Lemon Potatoes (Island of Crete)

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

Spicy Rosemary Olives

Servings : 2
Cook Time : 20 Min

Italian Parmesan Risotto with Saffron

Servings : 6
Cook Time : 15 Min

Grilled Marinated Summer Vegetables

Roasted Cherry Tomatoes with Garlic and Balsamic

Servings : 8
Cook Time : 20 Min

Creamed Pearl Onions & Peas

Yield : 1
Servings : 1

Lime, Pineapple & Orange Smoothie

Cook Time : 45 Min

Zucchini Fritters with Feta, Cheddar, Mint and Parsley

Yield : 12 slices
Servings : 12
Cook Time : 60 Min

Cinnamon Walnut Apple Cake Baked with Olive Oil (Greek Island of Crete)

Servings : 6
Cook Time : 40 Min

Italian Farmhouse Tomato Sauce

Servings : 4
Cook Time : 30 Min

Zucchini Fries with Tzatziki

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

Pomegranate Sauce

Yield : 24 muffins
Servings : 24
Cook Time : 18 Min

Blueberry Muffins baked with Olive Oil

Yield : 1 1/2 cups

Turmeric Fire Cider

Yield : 9 rolls
Servings : 9
Cook Time : 30 Min

Onion and Sage Focaccia Rolls

Yield : 8
Servings : 8
Cook Time : 10 Min

Italian Frittata

Yield : 8
Servings : 8
Cook Time : 30 Min

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

Servings : 2-3 depending on what you are serving with it.
Cook Time : 30 Min

Mediterranean Skillet Potatoes with Poached Eggs

Servings : 8
Cook Time : 33 Min

Sheet Pan Baked Eggplant Parmesan

Apple, Walnut and Gorgonzola Salad with Dijon Vinaigrette

Servings : 2
Cook Time : 50 Min

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

Yield : 8
Servings : 8
Cook Time : 20 Min

Eggplant, Onion and Red Pepper Dip

Servings : 6

Tomato Slices with Feta Cheese and Fresh Herbs (Island of Crete)

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