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Salmon with Napa Slaw
Broiling makes the salmon golden brown without adding fat. To get the best color and a crisp coat, don't turn the fish over while cooking; it will still cook all the way through without this extra step. -
Whole-Wheat Greek Pizza
There's no need to buy a special pizza pan; an upside-down baking sheet works just as well. If you like, you can add a little cornmeal to the baking sheet before cooking. -
Braised Chicken with Olives Photo: Charles Watson
Braised Chicken with Olives
Serve this stewlike chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they're large and firm enough to hold up to slow-cooking methods like braising. Fresh thyme, ginger, raisins, and chickpeas reinforce the Mediterranean theme. -
Goat Cheese, Cranberry, and Walnut Canapes
To make ahead, refrigerate goat cheese mixture, covered, up to 1 day. Store roasted walnuts at room temperature, up to 1 day. -
Olive-and-Eggplant Dip
Briny olives bring a gratifying richness to this Mediterranean-inspired eggplant dip. -
Mediterranean Chicken Stew
Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn't steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew. -
Rosemary Bread
Serve this bread with rosemary-flecked olive oil rather than butter. -
Mustard Trout and Lady Apples
Trout is rich in omega-3 fatty acids, nutrients believed to promote healthy heart function. -
Grapefruit-and-Mint Vinaigrette
When made with olive oil, salad dressing needn't stay on the side -- it's a healthful addition to greens. Use this tangy vinaigrette to dress up a simple green salad made with spinach, arugula, or mesclun. -
Mediterranean Tuna Salad
Tuna is a good source of omega-3 fatty acids, which may protect against heart disease, high blood pressure, and many cancers. Capers bring Mediterranean flair -- and antioxidants -- to this dish. -
Zucchini Pie Photo: David Sawyer
Zucchini Pie
Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It's topped with tomato slices and low-fat feta cheese, a lean choice. If yellow zucchini are unavailable, use all green zucchini. -
Moussaka
Eggplant is layered with a mixture of low-fat turkey, tomatoes, onions, garlic, and spices, and topped with a light yogurt sauce in our version of this Mediterranean classic. Moussaka may be assembled a day in advance and refrigerated; bake for an additional 15 to 20 minutes or until center is hot. -
Mediterranean Chicken Wrap
Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap. -
Stewed Baby Artichokes with Fava Beans Photo: David Sawyer
Stewed Baby Artichokes with Fava Beans
After they simmer with shallots, garlic, black pepper, red pepper flakes, fresh thyme, and parsley, baby artichokes are paired with tender, blanched fava beans. -
Caponata with Flatbread Recipe
Eggplant lovers will adore this easy version of a Sicilian staple, flavored with parsley, capers, and red peppers. Roasting eggplant, rather than sauteing it in a lot of oil, renders it terrifically tender and imparts a smoky taste. -
Pink Potato Salad Photo: David Sawyer
Pink Potato Salad
Use red or white small potatoes if fingerling potatoes are unavailable. -
Dolmades
Dolmades, or stuffed grape leaves, can be made a day in advance and refrigerated; serve chilled or bring to room temperature. -
Mediterranean Pasta with Artichokes, Olives, and Tomatoes
Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta. -
Kashi, Mint, and Almond Salad
A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish. Look for it alongside rice and other whole grains in natural-foods stores. -
Spicy Seared Eggplant
Salting the eggplant removes some of its water, which makes for better grilling. -
Ginger Shrimp with Charred Tomato Relish
Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp, use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores. -
Mediterranean Chickpea Salad
Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron. -
Lemon, Sesame, and Garlic Hummus
For anyone who doesn't like to eat meat every day, legumes are a great source of plant protein. Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a light lunch, stuff in pita bread with baby spinach leaves. For a zesty, enticing dip, puree guacamole into the mixture. -
Chicken with Mustard Greens, Olives, and Lemon
Vitamin B12, found in chicken, helps make the soothing neurotransmitter GABA. The folate in the greens is another dopamine booster. -
Swiss Chard with Olives Photo: Charles Watson
Swiss Chard with Olives
Sauteed Swiss chard with onion, garlic, jalapeno, and olives would be a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this verdant dish. -
Oven Puttanesca
The neutral flavor of this gluten-free penne allows an assertive oven-roasted sauce to shine. -
Grilled Sardines over Wilted Baby Arugula
Prepare fresh sardines simply, the way they are eaten all over the Mediterranean: Toss them in olive oil and grill them to crispy golden-brown perfection. -
Golden Bruschetta
You can simplify this bruschetta even more by grilling, drizzling very good quality olive oil over, and lightly salting the bread. -
Italian Bread Salad
Italian country bread makes this salad a little heartier than most. -
Veal Scallopini Milanese
Broiling meat with a little olive oil to make it crisp instead of frying it in lots of butter creates a healthful version of veal Milanese. Spaghetti squash, rich in fiber, stands in for pasta to complete the meal. -
Garlic-Braised Chicken with Olives and Mushrooms
A savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors. -
Fennel Carpaccio with Blood Oranges and Black Olives
Fennel tastes best thinly sliced. Serve it flat on a plate and topped with a savory mix of blood oranges and just a few oil-cured olives, roughly chopped to give the illusion of volume. -
Linguine with Two-Olive Tapenade Photo: Charles Watson
Linguine with Two-Olive Tapenade
Tapenade made with two types of olives, garlic, parsley, and lemon zest makes a delectable sauce for linguine. Chunks of tuna and cherry tomatoes complete the dish. Serve it with a salad for a light meal. -
Polenta-and-Spinach Soup
In spinach-filled polenta soup, olive oil is both a key ingredient and a garnish. -
Fish Stew
A Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors. -
Arugula Salad with Tomatoes Photo: Yunhee Kim
Arugula Salad with Tomatoes
Plum tomato wedges join a baby arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers. Choose tomatoes with deep-red coloring -- they have more lycopene than pale ones. -
Israeli Couscous Pilaf
This tangy Israeli couscous is ready to eat in less than half an hour. -
Yogurt-Marinated Swordfish Kebabs
Tangy parsley-speckled yogurt marinade both flavors and tenderizes succulent grilled swordfish. -
Charred Eggplant Soup with a Red Pepper Swirl
It's easiest to char the eggplants on the stovetop griddle, but you can also roast the eggplants in a high-heat oven until they are fork-tender. Charring them gives the soup a deeper smoky flavor. -
Start Over
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Israeli Couscous link is broken...
Israeli Couscous Pilaf link is broken...