Mediterranean

Put all these recipes together for an Instagram-worthy, party-ready snacking spread.

Uncover your grill, because this is a salad that's sure to become a staple throughout spring and summer.

Punch up the flavor by pairing beef or lamb with a medley of crunchy fresh greens and veggies.

Tahini adds a creamy texture and delicious sesame flavor to this easy-to-whip-up, satisfying smoothie.

Delicate salmon is cooked with a spicy harissa sauce and accompanied by a flavorful and filling crunchy salad.

Mixed with plain yogurt, vegetables and the Middle Eastern spice mixture known as za’atar, roasted chickpeas add flavor-filled crunch to this unique savory breakfast.

Seared-till-golden halloumi cheese is the star of this meatless salad with arugula, lentils, zucchini and a perfectly balanced Dijon vinaigrette.

This super clean dish is packed with protein from the herby chicken meatballs, while a colorful array of veggies lend a massive nutritional boost. We use just one pan and lots of EVOO to bring this pretty platter to life.

Simplify your morning with a balanced breakfast, thanks to this make-ahead breakfast wrap. We combine protein-rich eggs, nutritious veggies and sharp feta cheese for a perfect breakfast burrito on the go.

This oh-so-comforting artichoke chicken dinner is so quick and easy, you'll want to make it tonight.

We're skipping the deep fryer – but still bringing the flavor – with these oven-baked, sesame-crusted falafel served over salad with a zesty tahini dressing.

Falafels aren't just rich in protein. Just 1 serving of our falafel-filled sandwich provides almost half of your daily value of folate, essential for rapidly growing tissues.

Hello, halloumi: This salty, creamy grilling cheese tastes great with just about anything but especially when nestled in a salad alongside sweet grilled peaches, plenty of greens and a fresh basil dressing.

This simple technique makes for a one-pan supper that’s weeknight-friendly and supremely delicious.

This appetizer uses Middle Eastern ingredients such as labneh, a strained yogurt, and sumac, a tart spice made from the sumac flower. Avoid peaches that are overly soft so they don't fall apart on the grill.

We pair these skewers with a simple yogurt salad that is common in the Levantine region and is especially cooling on hot summer days.

These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.

Artichoke hearts, pistachios, avocado, Parmesan cheese—this keto-friendly salad checks off all the boxes when it comes to flavor and texture.

In this Mediterranean bowl, red lentils and potatoes form the base of these plant-based kebabs. With seasoned rice, crunchy snap peas and a turmeric-tahini sauce, this is a full meal in a bowl.

This bowl uses sumac, a tart citrusy berry that is ground into a powder, to add flavor to the chicken as well as rich color to the yogurt sauce overtop. For a twist, we call for forbidden rice, but you can use any rice variety you have on hand.

Halloumi, a semi-firm cheese with a high melting point, makes a great protein-rich addition to this quinoa-based bowl. A quick vinaigrette pulsed in the food processor using sun-dried tomatoes and pine nuts provides rich flavor.

This chunky version of hummus, known as Hummus Masabacha, contains whole chickpeas for a fresh take on the dish.

The moist environment of the Instant Pot or slow cooker helps artichokes become extra tender. Here they are stuffed with Italian sausage, Parmesan cheese and herby bread crumbs and served with a tangy balsamic red pepper sauce. Serve as an appetizer or pair with a salad for a main.

A juicy, savory lamb burger is nestled into a fresh chopped Greek salad — no bun necessary. Instead of crumbled feta, we went to the next level and created an irresistible, creamy yogurt-feta sauce for drizzling.

A great beach-house snack.

Call us chickpea obsessed, but this salad features the beloved legume in two ways – oven-baked to a crisp and then smeared under the salad in hummus form.

Simple toppings are enough to make this meal shine – feel free to customize to your taste, but do remember to keep it light, as too many toppings can overload the delicate crust.

These lettuce cups feature traditional Greek flavors that come together in less than 30 minutes, making it a great option for weekday meals.

Not only is clean-up minimal with this one-pot chicken dish, but you can freeze it and simply reheat and eat so you spend less time in the kitchen and more time doing the things you love.

This power bowl — topped with a creamy, homemade eggplant dip called baba ghanoush — is fresh and filling.

Sweet potatoes help fill you up with a good quantity of fiber and micronutrients without overloading calories. This pie will fuel your body, give you energy and help with post-workout recovery.

Treat your family to the flavors of the tropics. The coconut-spiked caramel sauce becomes a sweet sauce over grilled plantains. Serve over vanilla ice cream for a delicious sundae any day of the week!

This salsa verde–drizzled potato salad is made with red and sweet potatoes and asparagus. It's sure to be a new favorite on the cookout recipe roster.

Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!

Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.

A hearty, white-fleshed fish, mahi mahi stands up well to the bold flavors of pineapple and red bell pepper.

Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

These meaty mushrooms are filled with a quick DIY pesto, garden veggies and goat cheese for a healthy meal with a Mediterranean vibe.

This savory dip is super smooth thanks to the addition of sweet potato, and we topped it off with crispy leeks and toasty pine nuts. Beet and sweet potato chips stand in for pita as crispy dippers.

This easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to add to your dinner rotation!

A twist on a typical Caprese salad, our version uses grilled eggplant slices that you can make ahead for easier prep.

You can always buy hummus from the store, but the best hummus is from scratch with our simple recipe.

With only four ingredients, this creamy sauce is a cinch to make and have on hand for burgers, baked potatoes and veggies.

The “meat” of this summery salad is the grilled halloumi, a salty Cypriot cheese most often made from sheep’s and goat’s milk. Because it’s semi-hard with a high melting point, it’s great for grilling. If you’d rather cook it indoors, use a well-seasoned cast iron pan to get the best sear.

Manchego cheese adds a nutty note to the stuffing in these heartier-style bites, while a finishing sprinkle of paprika adds that characteristic smoky flavor found in Spanish cuisine.

Savory little meatballs are served as tapas all over Spain, with toothpicks for spearing those tasty morsels and popping them in your mouth. They’re lovely served piping hot or at room temperature, so they make great party food.

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

Bagna cauda, or “hot bath” in Italian, is an olive oil and anchovy dip popular in northern Italy. We add white beans to the dip to boost protein and fiber. It's typically served with a rainbow of vegetables, so choose your favorites. You can also make your own whole-grain pita chips (see below) for dipping.

A key ingredient in many Middle Eastern salads, mint gives this recipe a wonderful freshness. Simply seasoned chicken bumps up the protein content, making this a filling main dish. Using leftover cooked rice speeds up dinner prep — just make extra the night before.

You can use any type of mozzarella on these eggs Benny – fresh, hard or a smoked variety. Or you can skip the dairy and use a soft nut cheese.

Light and fresh, we give this classic South American dish an upgrade with the addition of a quick, tangy gazpacho.

Ditch the standard pita and serve falafels as part of a colorful falafel salad bowl.

This dish tastes like it’s been simmering on your stove top for hours thanks to our easy technique of roasting the tomatoes, onions and garlic then blending them into the sauce. Many grocery stores sell pre-peeled and chopped butternut squash, which can be a real time-saver when you’re making this for a quick weeknight meal.

Make your microbiome happy first thing in the morning – these sandwiches are brimming with probiotics from kefir and prebiotics from yellow onion and chives. If making them in advance, keep the eggs, sauce and pita separate and assemble before eating.

Wakame seaweed’s emerald green color and tender texture make it an unexpectedly stellar stand-in for 
basil in this nutrient-dense twist on pesto pasta.

In this recipe, we use pomegranate juice, honey and lemon to make a molasses. To save time, you can use 1/3 cup prepared pomegranate molasses. Look for one without additives or preservatives.

A staple in Moroccan cuisine, preserved lemons are an easy way to add intense citrusy flavor to everything from tagines to pastas to hearty grain salads. If you find them salty, you can give them a rinse before chopping and adding to your recipes. Check the lemons every couple of days as they’re fermenting to ensure they’re submerged in the brine – this is key for softening the peel.

The quinoa and beef in this scrumptious gyro bowl will fuel you for hours, while the decadent tzatziki sauce will have you craving this recipe again and again.

While spirulina should not be cooked (heat destroys its valuable properties), it makes a wonderful addition to smoothies, drinks, sauces and dressings.

The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.

Rainbow chard, sweet potatoes and dried unsweetened apricots, plums and figs fortify this comforting stew with a bevy of bone-strengthening vitamins and minerals.

This clean chicken parm recipe is loaded with superfoods to give you a burst of energy and health benefits.

A simple lemon and chile pepper marinade allows delicately flavored calamari, also known as squid, to truly shine. Paired with a protein-packed lentil salad, this makes for a hearty warm-weather meal.

Scoop up the creamy hummus, crispy chickpeas and tangy salad with pita wedges, or serve it all tucked into a halved pita pocket for dinner on the go. If you have the ingredients on hand, make a quick sauce with Greek yogurt, lemon juice and chopped fresh mint and drizzle over the spiced chickpeas.

We tossed thinly sliced chicken breast in Middle Eastern spices before smothering it with a lemony tahini sauce in this wrap served over whole-wheat pita.