Here, mussels are roasted on top of a hearty, fresh tomato sauce brimming with vegetables. Serve whole-grain bread on the side – you’ll want to sop up every drop.
1 tbsp olive oil
4 cloves garlic, thinly sliced
2 lb tomatoes, cut into 1/2-inch dice (about 4 cups)
1/8 tsp red pepper flakes
2 small zucchini, halved lengthwise, then sliced into ¼-inch-thick half-moons
6 oz small red or white potatoes, cut into ½-inch wedges
8 pitted Kalamata olives, quartered
2 tbsp chopped fresh oregano, divided
Sea salt, to taste
1 1/2 lb mussels, scrubbed and debearded (TIP: If you have any mussels that are open, give them a tap; discard any that do not close.)
In a large skillet on medium, heat oil. Add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add tomatoes and pepper flakes and cook, stirring occasionally, until tomatoes release their juices and come to a boil. Reduce to a simmer, cover and cook for 15 minutes. Add zucchini and potatoes and cook uncovered, adjusting heat to maintain a simmer and stirring occasionally, until zucchini and potatoes are just tender, about 10 minutes.
Meanwhile, preheat oven to 425°F. Stir olives and 1 1/2 tbsp oregano into tomato mixture; add salt. Transfer to a 2-qt baking dish and arrange mussels over top. Bake until mussels open, about 10 minutes. Sprinkle mussels with remaining 1 1/2 tsp oregano.
Serving Size: 8 to 12 mussels and 1 cup tomator mixture
Pretty packages filled with seasoned chicken and ricotta are smothered in a vegetable-filled tomato sauce. It takes a little bit of work to cut the zucchini with a mandoline and wrap the parcels, but it’s absolutely worth it. Garnish with shaved Parmesan if you have some on hand, or simply eat as is.
Smoked paprika is a time-strapped cook’s best friend – it instantly lends a smoky flavor and rich aroma to everything it touches. Here, it makes this saucy dish taste like it’s been simmering for hours. Bone-in chicken thighs are often sold with the skin still attached, but it’s easy to remove yourself: Simply grasp the edge of the skin with paper towel and pull it away in one go. Sprinkle with fresh herbs, such as oregano or basil, just before serving.
If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.
The farro for this deliciously crispy crab cake-like dish is purposely a little overcooked and sticky to help the cakes hold their shape during cooking. An avocado aioli-style sauce and tomatoes on top add creaminess, brightness .
Meatball fans rejoice! Traditional to North African and Mediterranean cuisine, kefta are essentially large, cylindrical meatballs grilled on skewers and served with yogurt sauce. We've paired ours with fragrant veggie rice and dairy-free sunflower sauce.