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Mediterranean

Explore 250 recipes, 2 articles, 10 galleries, 59 videos, and more

Marinated Roasted Pepper Salad

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Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Time:1 hour
Ingredients
  • 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 pint grape tomatoes, halved lengthwise
  • 1/2 cup pitted Spanish olives
  • 6 medium shallots, halved lengthwise and peeled (about 6 ounces)
  • 3 sprigs fresh thyme
  • Coarse salt and freshly ground pepper
  • Fresh mint leaves, for garnish
  • Feta cheese, crumbled, for garnish
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Grilled Chicken and Vegetable Skewers

Time:1 hour 15 mins
Ingredients
  • 1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1 1/2-inch-wide strips
  • 3 tablespoons extra-virgin olive oil, divided, plus more for dressing
  • Coarse salt and freshly ground pepper
  • 2 medium zucchini, cut crosswise into 1-inch-thick rounds
  • 16 medium cipollini onions (about 10 ounces), peeled
  • 16 medium cremini mushrooms (about 8 ounces), trimmed
  • 1 lemon, zested and juiced
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
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Pasta with Chicken, Tomato, and Feta

Time:15 mins
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Roast Cod with Leeks, Tomatoes, and Spinach

Ingredients
  • 2 tablespoons freshly grated ginger, with juices
  • 2 tablespoons low-sodium soy sauce
  • 5 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 pounds leeks, trimmed, cut across into 3/4-inch rings, and washed
  • 2 pounds plum tomatoes, quartered into wedges
  • 6 five- to six-ounce cod fillets, or steaks, skin on, 1 to 1 1/4 inches at thickest point
  • Salt
  • 1 pound fresh spinach, well washed
  • Olive-oil cooking spray
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Braised Mediterranean Chicken with Polenta

Time:45 mins
Ingredients
  • 1 tablespoon olive oil
  • 8 chicken thighs (about 2 1/2 pounds total)
  • Coarse salt and ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 pint cherry tomatoes, halved if large
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 3 small zucchini, quartered lengthwise and cut into 1/2-inch pieces
  • 2 teaspoons fresh lemon juice
  • 3/4 cup yellow cornmeal
  • 2 tablespoons unsalted butter
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Roasted Squash with Onions and Yogurt

Ingredients
  • 1 acorn squash (about 1 pound), seeded and cut into 8 wedges
  • 1 medium red onion, peeled and cut into 8 wedges (leaving root end intact)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup loosely packed fresh mint leaves
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Artichokes Packed in Oil with Lemon

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Mediterranean Salad with Green Beans and Feta

Time:20 mins
Ingredients
  • Coarse salt and ground pepper
  • 8 ounces green beans, trimmed and halved
  • 2 navel oranges
  • 2 tablespoons olive oil
  • 2 tablespoons white-wine vinegar
  • 1 1/2 cups crumbled feta (6 ounces)
  • 1 head romaine lettuce (about 1 1/2 pounds), halved and roughly chopped
  • 1 small red onion, halved and thinly sliced
  • 1 can (15 ounces) white beans, rinsed and drained
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Mediterranean Tuna-Noodle Casserole

Time:55 mins
Ingredients
  • 1/3 cup olive oil, plus more for baking dishes
  • Coarse salt and ground pepper
  • 1 pound wide egg noodles
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1/2 cup all-purpose flour
  • 5 cups whole milk
  • 4 cans (6 ounces each) tuna in olive oil, drained
  • 1 can (14 ounces) artichoke hearts, drained and thickly sliced
  • 5 scallions, thinly sliced
  • 1/2 cup finely grated Parmesan
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