Olives

Make this bowl for lunch or dinner, and you'll get nearly all the nutrients you've been looking for.

These bite-sized cups pack all of the flavor of bruschetta into a convenient, mess-free and handheld appetizer.

This just might be the easiest pasta recipe you'll ever make.

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.

Salty olives, sweet grapes and fresh herbs give ordinary chicken salad a tantalizing twist. Harissa paste gives it a Moroccan flair, but if you can’t find it, you can use a pinch of curry powder or skip it entirely.

This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.

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.

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.

Salads can satisfy even the biggest of appetites, as proven by this eye-catching and protein-packed dish from "Food: What the Heck Should I Cook?", the latest from Dr. Mark Hyman.

Heirloom cherry tomatoes come in so many pretty colors and shapes, like red grape, yellow pear and stripy round varieties. Choose whichever ones you like, because they’re all delicious with this tender tuna.

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

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.

No grains in this easy, pleasing pizza! You can use whatever color olives you like best or change up the toppings for other favorites. Serve with a green salad or sautéed greens for a well-rounded meal.

Traditional falafel is made with chickpeas, but our lower-carb version is made with cauliflower rice and almond flour. You can cook them in a waffle iron for a fun presentation, or bake them to keep it simple. If you like a bit of heat, add a splash of harissa or sriracha to the tahini dressing.

You’ll love every morsel of this savory bread made with almond and coconut flours. Rolling it in Parmesan and additional za’atar before baking gives it a punch of flavor reminiscent of traditional garlic bread. It’s best served warm, so reheat leftovers in a toaster oven.

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

Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.

This dish is chock-full of veggies, herbs and hearty rice and chickpeas. You can fit four peppers at a time in the Instant Pot, so make two batches or save half for a future meal.

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.

This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.

Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.

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.

A bold pasta that cooks in just one pot? Now that's a delicious recipe made easy.

A quick homemade mint-cumin paste is rubbed over this whole-roasted fish. Orange slices and red onions baked along with the fish do double duty and are used to make a lovely green salad to accompany it. If you have microgreens on hand, they make a great garnish here.

Cauliflower and tuna may seem like an unlikely pair but they work beautifully together in this fiber-rich and gluten-free salad. To round it off, paprika adds a smokey flavor while mint and basil bring a refreshing and colorful touch.

Saucy chicken and vegetables are drizzled with a simple but flavorful olive and basil purée for a stunning dish that looks like it came out of a high-end restaurant – your family will never know that it’s actually quite straightforward to make!

If your family’s main complaint about boneless, skinless chicken breast is 
that it's dry, then braising may be your answer! The slow-and-low technique keeps meat moist.

Mild-tasting cod is served over nutty arugula, earthy lentils and topped off with a piquant salsa. The textures and flavors in this easy dish play off each other beautifully.

Jam-packed with veggies, nuts and herbs, this flatbread makes a hearty, satisfying appetizer. Paired with a simple green salad, it also makes a great entrée for four to six people.

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.

This dish combines tender chicken breasts with a zest of lemon and juicy tomatoes. The green beans provide a crunchy side to this flavorful meal.

Bring a little taste of the Mediterranean home tonight with these easy herbed chicken skewers served with saucy, olive-studded orzo.

Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.

In our vegetarian twist on a Greek favorite, eggplant and cherry tomatoes are marinated then grilled to perfection.

These charming crostini are equally satisfying as hors d'oeuvres or a simple afternoon snack - either way, they fill your body with immune-enhancing omega-3 fatty acids.

With less natural sweetness than butternut, mild spaghetti squash pairs well with slightly bitter radicchio and salty Kalamata olives. This side dish would be a refreshing change of pace with pork tenderloin, baked white fish or as part of a vegetarian meal.

Our salmon burgers (packed with omega-3s!) get a whole lot of pizzazz with herbes de Provence, capers, olives and Dijon, then cool down under cucumber yogurt sauce. Oh, and the whole dish takes just 10 minutes!

Baking in parchment keeps fish moist and makes cleanup practically effortless. Try substituting Pacific cod for similar results at a reduced cost, and reserve the second half of your fennel bulb for use in a salad: Try it with radicchio, toasted walnuts, cubes of pear and crumbled goat cheese.

Try this low-cal spread on multigrain crackers, as a dip for crudités, smoothed on whole-wheat bread in lieu of mayo for a flavorful sandwich or burger.

The term "panini" (pronounced pah-nee-nee) is Italian for roll or biscuit. Originally filled with layers of tomato, mozzarella and basil, the Mediterranean sandwich's popularity has transformed it into a meal of endless ingredient possibilities.