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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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These Greek-inspired shrimp wraps with olives and feta cheese are served in romaine lettuce leaves, making them a good choice for a low-carb meal.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
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An easy to make great tasting combination of blue cheese and green olives. Once you start eating this you won't stop! I like to spread it on thin wheat crackers.
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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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This condiment from Provence is a rich, briny paste of olives, capers, anchovies, and garlic.
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Get Mediterranean Couscous Recipe from Food Network
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Cottage cheese makes a creamy addition to a family recipe for potato salad.
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This shepherd's pie recipe with ground turkey couldn't be easier. It's a great way to use up leftover mashed potatoes and is quick and easy to make.