​For many, Thanksgiving dinner represents a cherished holiday meal, a symphony of delicious food that brings the whole family together. As Sharon Palmer, a renowned nutritionist, points out, it is a great way to enjoy the festive tables of a Thanksgiving celebration.

While considering heart disease and blood sugar, blending the best traditional recipe elements with Mediterranean Thanksgiving recipes is essential. This ensures a delicious Thanksgiving feast and incorporates good food that’s beneficial for health.

Traditional roast turkey, a centerpiece of most Thanksgiving staples, can be complemented by savory side dishes that draw inspiration from olive groves. For instance, brussels sprouts and white beans sautéed in extra virgin olive oil, seasoned with Greek herbs, and a hint of brown sugar offers a delightful twist.

The nutty flavor of brown rice or wild rice, among the most nutritious parts of the grain, can serve as an excellent framework for a stuffing alternative, using essential ingredients like golden raisins and lots of seasonal fruits.

Mediterranean Thanksgiving Recipes

Look no further if you’re looking for a delicious recipe to kick off your Thanksgiving meal. These Mediterranean-inspired appetizers will surely impress. Copy the recipe to your clipboard and get cooking!

Get ready to elevate your appetizer game this holiday season with these easy-to-make recipes. These crowd-pleasing dishes are sure to be a hit.

1. Mediterranean Herb Roasted Turkey

It’s a Thanksgiving classic with a Mediterranean twist. It is roasted to perfection with fragrant herbs!

• Serves: 8
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Resting Time: 20 minutes
• Type of Meal: Main Dish
• Country or Region Recipe Originated From: General Mediterranean
• Diet: Gluten-free
• Equipment Needed:
  • Roasting pan
  • Meat thermometer
  • Aluminum foil
  • Mixing bowls
  • Cutting board
  • Chef’s knife
• Ingredients:
  • 1 whole turkey (12-14 lbs)
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • 1 lemon, zested and juiced
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 325°F (165°C).
  2. Clean the turkey by removing the giblets and neck. Pat dry with paper towels.
  3. In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, thyme, sage, lemon zest, lemon juice, salt, and pepper.
  4. Rub the herb mixture all over the turkey, ensuring some goes under the skin for added flavor.
  5. Place the turkey breast side up in the roasting pan.
  6. Loosely cover with aluminum foil to prevent over-browning.
  7. Roast in the preheated oven for about 2.5 hours. Remove the foil and continue roasting for another 30 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  8. Remove from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist turkey.
• Notes:
  • Fresh herbs are recommended for this recipe, but dried herbs can be used if unavailable. Use 1/3 the amount of dried herbs as you would fresh.
  • Pair with Mediterranean sides like olive tapenade or a Greek salad for a complete feast.

2. Greek-style Green Beans (Fasolakia)

Tender beans simmered in a tomato and herb sauce. The perfect healthy side!

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Resting Time: 5 minutes
• Type of Meal: Side Dish
• Country or Region Recipe Originated From Greece
• Diet: Vegan
• Equipment Needed:
  • Large skillet or pot
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Can opener
• Ingredients:
  • 1 lb fresh green beans, trimmed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Heat the olive oil over medium heat in a large skillet or pot. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional 1 minute.
  3. Stir in the diced tomatoes, water, oregano, salt, and pepper.
  4. Add the green beans to the skillet, ensuring they’re primarily submerged in the tomato mixture.
  5. Reduce the heat to low, cover, and let it simmer for about 35 minutes or until beans are tender.
  6. Check occasionally and add a little more water if necessary.
  7. Once beans are tender, remove them from heat and rest for 5 minutes.
  8. Garnish with fresh parsley before serving.
• Notes:
  • A splash of red wine or a pinch of cinnamon can be incorporated into the tomato sauce.
  • This dish can be served hot or at room temperature.

3. Baba Ganoush

Smoky roasted eggplant dip, perfect as a starter for your Mediterranean feast!

• Serves: 4-6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes (excluding cooling time)
• Resting Time: 15 minutes
• Type of Meal: Appetizer
• Country or Region Recipe Originated From: Middle East
• Diet: Vegan
• Equipment Needed:
  • Baking sheet
  • Food processor or blender
  • Fork
  • Mixing bowl
• Ingredients:
  • 2 medium-sized eggplants
  • 3 cloves garlic, minced
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil, plus more for serving
  • Salt and pepper to taste
  • Paprika and chopped parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants all over with a fork. Place them on a baking sheet.
  3. Roast in the oven for 30 minutes or until the skin is charred and the inside is tender.
  4. Remove from oven and let them cool.
  5. Once cooled, peel off the skin and place the eggplant pulp in a food processor.
  6. Add the minced garlic, tahini, lemon juice, olive oil, salt, and pepper to the processor.
  7. Blend until smooth.
  8. Transfer to a bowl, drizzle with olive oil, and garnish with paprika and chopped parsley.
• Notes:
  • Char the eggplants on an open flame for a few minutes before roasting for an added smoky flavor.
  • Serve with pita bread or fresh veggies.

4. Mediterranean Garlic and Rosemary Mashed Potatoes

Fluffy mashed potatoes infused with aromatic garlic and rosemary. Comfort food with a Mediterranean twist!

• Serves: 6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Resting Time: 5 minutes
• Type of Meal: Side Dish
• Country or Region Recipe Originated From: General Mediterranean
• Diet: Vegetarian
• Equipment Needed:
  • Large pot
  • Potato masher or electric mixer
  • Chef’s knife
  • Cutting board
  • Strainer or colander
• Ingredients:
  • 2 lbs russet potatoes, peeled and cut into chunks
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 2 teaspoons fresh rosemary, finely chopped
  • Salt and pepper to taste
• Instructions:
  1. In a large pot, add potatoes and enough water to cover them. Bring to a boil over medium-high heat.
  2. Reduce the heat to medium and simmer until potatoes are fork-tender about 20 minutes.
  3. Drain the potatoes using a strainer or colander and return them to the pot.
  4. In a small saucepan, melt butter over medium heat. Add minced garlic rosemary, and sauté for 2-3 minutes until aromatic.
  5. Add the butter mixture and milk to the pot with potatoes.
  6. Mash the potatoes using a masher or electric mixer until smooth and creamy. Add salt and pepper to taste.
  7. Serve hot, garnished with additional chopped rosemary if desired.
• Notes:
  • For a richer texture, replace half of the milk with heavy cream.
  • You can roast the garlic in the oven for a sweeter, more mellow flavor before adding it to the mashed potatoes.

5. Spanakopita (Spinach Pie)

Crispy phyllo pastry filled with a savory spinach and feta mixture. An elegant Mediterranean appetizer!

• Serves: 6-8
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Resting Time: 10 minutes
• Type of Meal: Appetizer or Main
• Country or Region Recipe Originated From: Greece
• Diet: Vegetarian
• Equipment Needed:
  • Baking dish
  • Large skillet
  • Mixing bowls
  • Pastry brush
  • Chef’s knife
• Ingredients:
  • 16 oz fresh spinach, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh dill, chopped
  • 2 large eggs, beaten
  • 1/4 cup olive oil
  • 10 sheets of phyllo dough, thawed
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet over medium heat, sauté onion and garlic in 2 tablespoons of olive oil until translucent.
  3. Add spinach to the skillet and cook until wilted. Remove from heat and let it cool.
  4. In a mixing bowl, combine feta, dill, and eggs. Add the cooled spinach mixture and season with salt and pepper.
  5. Brush a baking dish with olive oil. Lay a phyllo sheet at the bottom and brush with more oil. Repeat layering and brushing with 4 more sheets.
  6. Spread the spinach filling evenly over the phyllo.
  7. Top with the remaining phyllo sheets, brushing each with oil as before.
  8. Using a sharp knife, score the top layers of phyllo to create squares or triangles.
  9. Bake in the oven for 40 minutes or until the phyllo is golden brown.
  10. Remove from oven and let it rest for 10 minutes before serving.
• Notes:
  • Ensure the phyllo dough remains covered with a damp cloth while working to prevent it from drying out.
  • You can add other ingredients like pine nuts or leeks to the filling for added flavor and texture.

6. Mediterranean Roasted Vegetables

Colorful, aromatic, and deliciously roasted veggies! Perfect to accompany any Mediterranean meal.

• Serves: 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Resting Time: 5 minutes
• Type of Meal: Side Dish
• Country or Region Recipe Originated From: General Mediterranean
• Diet: Vegan, Gluten-free
• Equipment Needed:
  • Large baking tray
  • Mixing bowl
  • Chef’s knife
  • Cutting board
• Ingredients:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, chopped
  • 2 medium-sized tomatoes, quartered
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Combine all the vegetables, garlic, olive oil, oregano, salt, and pepper in a large mixing bowl. Toss well to ensure the veggies are coated evenly.
  3. Spread the vegetable mixture in a single layer on a large baking tray.
  4. Roast in the oven for 30-35 minutes or until the veggies are tender and slightly charred.
  5. Remove from the oven and let them rest for 5 minutes before serving.
• Notes:
  • For additional flavor, sprinkle with freshly chopped herbs or crumbled feta cheese before serving.
  • These veggies also make a great addition to salads or sandwiches.

7. Moroccan Couscous with Dried Fruits and Nuts

Fluffy couscous studded with sweet dried fruits and crunchy nuts. A touch of North Africa for your Thanksgiving table!

• Serves: 6
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Resting Time: 5 minutes
• Type of Meal: Side Dish
• Country or Region Recipe Originated From: Morocco
• Diet: Vegetarian
• Equipment Needed:
  • Medium saucepan with lid
  • Fork
  • Mixing bowl
  • Measuring cups and spoons
• Ingredients:
  • 1 1/2 cups couscous
  • 2 cups water or vegetable broth
  • 1/4 cup dried apricots, chopped
  • 1/4 cup raisins
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons olive oil
  • Salt to taste
• Instructions:
  1. In a medium saucepan, bring water or vegetable broth to a boil. Add a pinch of salt and olive oil.
  2. Stir in the couscous, cover with a lid, and remove from heat.
  3. Let the couscous sit for about 5 minutes until the liquid is absorbed.
  4. Using a fork, fluff the couscous to separate the grains.
  5. Transfer to a mixing bowl and add the chopped apricots, raisins, toasted almonds, and fresh mint. Toss well to combine.
  6. Serve warm or at room temperature.
• Notes:
  • For an added touch, stir in some orange zest or sprinkle with ground cinnamon.
  • Ensure not to overcook the couscous; it should remain fluffy and not become mushy.

8. Mediterranean Herb-Stuffed Turkey

A succulent turkey infused with Mediterranean herbs that’ll steal the spotlight on your Thanksgiving table!

• Serves: 8-10
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Resting Time: 30 minutes
• Type of Meal: Main Course
• Country or Region Recipe Originated From Fusion (A Mediterranean twist on a classic)
• Diet: Gluten-free
• Equipment Needed:
  • Roasting pan with rack
  • Kitchen twine
  • Meat thermometer
  • Aluminum foil
  • Chef’s knife
  • Cutting board
• Ingredients:
  • 1 whole turkey (about 12-14 lbs), thawed and giblets removed
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh rosemary, finely chopped
  • 1/2 cup fresh sage, finely chopped
  • 1/2 cup fresh thyme, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup unsalted butter, softened
  • Salt and pepper to taste
  • Olive oil
  • Lemon wedges and extra herbs for garnish
• Instructions:
  1. Preheat your oven to 325°F (165°C).
  2. Combine the chopped herbs, minced garlic, softened butter, salt, and pepper in a mixing bowl. Mix until well incorporated.
  3. Rinse the turkey inside and out under cold water and then pat dry using paper towels.
  4. Gently loosen the skin from the turkey breasts and spread half of the herb mixture under the skin.
  5. Rub the remaining herb mixture inside the turkey cavity.
  6. Truss the turkey legs with kitchen twine and tuck the wings under the body.
  7. Place the turkey on a rack in the roasting pan. Drizzle with olive oil and season with more salt and pepper.
  8. Roast in the preheated oven for about 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If the turkey browns too quickly, cover it with aluminum foil.
  9. Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving.
  10. Garnish with lemon wedges and extra herbs before serving.
• Notes:
  • For added flavor, you can add halved lemons or oranges inside the turkey cavity before roasting.
  • Remove the giblets and neck from the turkey cavity before prepping and cooking.

9. Olive and Tomato Tapenade Crostini

Crunchy toasted bread topped with a savory blend of olives and tomatoes. A delightful Mediterranean appetizer!

• Serves: 6
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Resting Time: N/A
• Type of Meal: Appetizer
• Country or Region Recipe Originated From: General Mediterranean
• Diet: Vegetarian
• Equipment Needed:
  • Food processor
  • Baking sheet
  • Pastry brush
  • Chef’s knife
• Ingredients:
  • 1 cup pitted kalamata olives
  • 1 cup cherry tomatoes
  • 1 garlic clove, minced
  • 2 tablespoons capers, rinsed
  • 1/4 cup fresh parsley
  • 1/4 cup olive oil, plus extra for brushing
  • 1 baguette, sliced into 1/2-inch rounds
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Place the baguette slices on a baking sheet and brush each side lightly with olive oil.
  3. Toast in the oven until golden, about 5-6 minutes, turning once.
  4. In a food processor, combine the olives, cherry tomatoes, garlic, capers, parsley, 1/4 cup of olive oil, salt, and pepper—pulse until finely chopped but still with some texture.
  5. Once the crostini are cool, top each slice with a generous tapenade.
  6. Serve immediately.
• Notes:
  • The tapenade can be made a day ahead and stored in an airtight container in the refrigerator.
  • It also pairs well with grilled chicken or fish.

10. Mediterranean Lentil Salad

A hearty and nutritious lentil salad bursting with Mediterranean flavors – a true crowd-pleaser!

• Serves: 6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Resting Time: 10 minutes
• Type of Meal: Side Dish
• Country or Region Recipe Originated From: General Mediterranean
• Diet: Vegan, Gluten-free
• Equipment Needed:
  • Medium saucepan
  • Colander
  • Mixing bowl
  • Whisk
• Ingredients:
  • 1 1/2 cups dried green lentils, rinsed and drained
  • 4 cups water
  • 1 cucumber, diced
  • One red bell pepper, diced
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • Two tablespoons fresh mint, chopped
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • Salt and pepper to taste
• Instructions:
  1. In a medium saucepan, bring 4 cups of water to a boil. Add lentils and a pinch of salt. Reduce heat and simmer for 20-25 minutes or until lentils are tender but not mushy.
  2. Drain lentils and allow them to cool.
  3. Combine cooled lentils, cucumber, red bell pepper, olives, parsley, and mint in a mixing bowl.
  4. Whisk together olive oil, red wine vinegar, garlic, salt, and pepper in a separate small bowl.
  5. Pour the dressing over the lentil mixture and toss to coat.
  6. Let the salad rest for 10 minutes to allow flavors to meld before serving.
• Notes:
  • The salad can be refrigerated and served chilled if preferred.
  • You can add crumbled feta cheese on top for an additional layer of flavor.

11. Mediterranean Garlic Shrimp (Gambas al Ajillo)

Succulent shrimp sautéed in garlic-infused olive oil is a tantalizing appetizer that transports you to the Mediterranean coast!

• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Resting Time: N/A
• Type of Meal: Appetizer
• Country or Region Recipe Originated From: Spain (with a Mediterranean touch)
• Diet: Pescatarian, Gluten-free
• Equipment Needed:
  • Large skillet or frying pan
  • Slotted spoon
  • Serving dish
• Ingredients:
  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 6-7 garlic cloves, thinly sliced
  • 1/4 teaspoon red chili flakes (adjust to preference)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving
• Instructions:
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the sliced garlic to the skillet and sauté until it turns golden, about 1-2 minutes.
  3. Increase the heat to medium-high and add the shrimp to the skillet—season with salt, pepper, and chili flakes.
  4. Cook the shrimp on each side for 1-2 minutes until they turn pink and are cooked through.
  5. Transfer the shrimp and garlic to a serving dish using a slotted spoon, leaving the oil in the skillet.
  6. Sprinkle with chopped parsley and serve immediately with lemon wedges.
• Notes:
  • Ensure not to overcook the shrimp, as they can become rubbery.
  • This dish pairs beautifully with a crisp white wine or a chilled beer.

12. Roasted Mediterranean Vegetables with Feta

Colorful roasted veggies paired with creamy feta – a symphony of flavors and a feast for the eyes!

• Serves: 6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Resting Time: N/A
• Type of Meal: Side Dish
• Country or Region Recipe Originated From: General Mediterranean
• Diet: Vegetarian, Gluten-free
• Equipment Needed:
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Chef’s knife
• Ingredients:
  • 1 zucchini, sliced
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, sliced into wedges
  • 1 cup cherry tomatoes
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, torn
• Instructions:
  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper in a mixing bowl.
  4. Spread the vegetables evenly on the prepared baking sheet.
  5. Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
  6. Remove from the oven and transfer to a serving dish.
  7. While still hot, sprinkle with crumbled feta cheese and torn basil. Serve immediately.
• Notes:
  • You can add other vegetables like eggplant or mushrooms based on preference.
  • Roasted Mediterranean vegetables can also be served as a main dish over cooked quinoa or couscous.

13. Mediterranean Quinoa Salad

A protein-packed quinoa salad with fresh Mediterranean ingredients – perfect for a light lunch or side dish!

• Serves: 6
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Resting Time: 15 minutes
• Type of Meal: Salad/Side Dish
• Country or Region Recipe Originated From Fusion (Mediterranean-inspired)
• Diet: Vegan, Gluten-free
• Equipment Needed:
  • Saucepan with lid
  • Mixing bowl
  • Whisk
  • Chef’s knife
• Ingredients:
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 cucumber, diced
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
• Instructions:
  1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed.
  2. Fluff quinoa with a fork and transfer to a mixing bowl. Allow it to cool for about 15 minutes.
  3. Add cucumber, olives, sun-dried tomatoes, parsley, and mint to the cooled quinoa.
  4. Whisk together olive oil, lemon juice, garlic, salt, and pepper in a separate bowl. Pour this dressing over the quinoa mixture and toss to combine.
  5. Serve chilled or at room temperature.
• Notes:
  • This salad can be made in advance and stored in the refrigerator. Flavors tend to meld and improve over time.
  • For added protein, consider adding chickpeas or grilled chicken.

14. Mediterranean Stuffed Bell Peppers

Delightful bell peppers are generously stuffed with a Mediterranean mix, offering a wholesome meal in one colorful package!

• Serves: 4
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Resting Time: N/A
• Type of Meal: Main Course
• Country or Region Recipe Originated From Fusion (Mediterranean-inspired)
• Diet: Vegetarian
• Equipment Needed:
  • Baking dish
  • Skillet
  • Mixing bowl
  • Chef’s knife
• Ingredients:
  • 4 large bell peppers (variety of colors)
  • 1 cup cooked quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup kalamata olives, pitted and chopped
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  3. In a skillet over medium heat, add olive oil. Sauté the red onion until translucent, then add garlic and cook for another minute.
  4. In combining quinoa, sautéed onion and garlic, chickpeas, half of the feta cheese, parsley, olives, smoked paprika, salt, and pepper,
  5.  In a mixing bowl, stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
  6. Place the stuffed peppers in a baking dish and cover with aluminum foil.
  7. Bake in the preheated oven for 30-35 minutes or until the peppers are tender.
  8. Once done, remove from the oven and sprinkle the remaining feta cheese on top.
• Notes:
  • Serve with a side of tzatziki sauce or Greek salad for a complete Mediterranean meal.
  • Meat lovers can add ground turkey or beef to the stuffing mixture.

15. Mediterranean Olive Tapenade

A zesty blend of olives and capers, this tapenade is the perfect spread for crusty bread or a flavorful sandwich condiment!

• Serves: 6
• Prep Time: 10 minutes
• Cook Time: N/A
• Total Time: 10 minutes
• Resting Time: 30 minutes
• Type of Meal: Appetizer/Spread
• Country or Region Recipe Originated From: France (with Mediterranean influences)
• Diet: Vegan, Gluten-free (depending on what it’s served with)
• Equipment Needed:
  • Food processor or blender
  • Airtight container
  • Rubber spatula
• Ingredients:
  • 1 cup kalamata olives, pitted
  • 1/4 cup green olives, pitted
  • 2 tablespoons capers, rinsed and drained
  • 1 garlic clove
  • Two tablespoons of olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • Fresh parsley, for garnish (optional)
• Instructions:
  1. InCombinealamata olives, green olives, capers, and garlic.
  2.  In a food processor or blender. Pulse until the mixture is coarsely chopped.
  3. Add in olive oil, lemon juice, and black pepper. Pulse again until well combined but still slightly chunky.
  4. Transfer to an airtight container and let it rest in the refrigerator for at least 30 minutes before serving.
  5. Garnish with fresh parsley if desired.
• Notes:
  • Tapenade can be stored in the refrigerator for up to a week.
  • It’s excellent as a topping for grilled chicken or fish.

16. Mediterranean Herb-Grilled Chicken

Herb-marinated chicken grilled to perfection is the quintessential Mediterranean dish for every occasion!

• Serves: 4
• Prep Time: 10 minutes + marinating
• Cook Time: 15 minutes
• Total Time: 25 minutes + marinating
• Resting Time: 5 minutes
• Type of Meal: Main Course
• Country or Region Recipe Originated From Fusion (Mediterranean-inspired)
• Diet: Gluten-free
• Equipment Needed:
  • Grill or grill pan
  • Mixing bowl
  • Whisk
  • Zip-lock bag or marinating container
• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Lemon wedges for serving
• Instructions:
  1. In Wiskogether, we use olive oil, lemon juice, garlic, oregano, basil, rosemary, salt, and pepper.
  2.  In a mixing bowl, place chicken breasts in a zip-lock bag or marinating container and pour the marinade over them. Ensure the chicken is fully coated. Seal and marinate in the refrigerator for at least 1 hour, preferably overnight; preheat the grill or pan over medium-high heat.
  3. Remove chicken from the marinade and grill on each side for 6-7 minutes until fully cooked and slightly charred.
  4. Allow chicken to rest for 5 minutes before slicing. Serve with lemon wedges.
• Notes:
  • It can be served with Mediterranean salad or couscous.
  • Ensure the internal temperature of the chicken reaches 165°F (75°C) for safety.

17. Mediterranean Shrimp Pasta

Succulent shrimp sautéed with Mediterranean staples and tossed with pasta – an exquisite symphony of flavors!

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Resting Time: N/A
• Type of Meal: Main Course
• Country or Region Recipe Originated From: Fusion (Mediterranean-inspired)
• Diet: Pescatarian
• Equipment Needed:
  • Large pot
  • Skillet
  • Colander
  • Chef’s knife
  • Stirring spoon
• Ingredients:
  • 8 oz (225 grams) spaghetti or linguine
  • 1 lb (450 grams) large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup kalamata olives, sliced
  • 2 tablespoons capers, drained
  • 1/4 cup fresh parsley, chopped
  • Zest and juice of 1 lemon
  • Salt and red pepper flakes to taste
• Instructions:
  1. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. In a skillet over medium heat, warm 2 tablespoons of olive oil. Add shrimp and cook until pink, about 2 minutes on each side. Remove and set aside.
  3. InAddlive oil and sauté onions until translucent. Add garlic, sun-dried tomatoes, olives, and capers in the same skillet. Cook for another 2 minutes.
  4. Return the shrimp to the skillet. Add cooked pasta, parsley, lemon zest, and lemon juice. Toss to combine.
  5. Season with salt and red pepper flakes. Serve immediately.
• Notes:
  • Garnish with crumbled feta or grated Parmesan if desired.
  • Add a splash of white wine while sautéing for an extra layer of flavor.

18. Mediterranean Lentil Soup

Warm, hearty, and bursting with Mediterranean flavors, this lentil soup is comfort in a bowl!

• Serves: 6
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Resting Time: N/A
• Type of Meal: Soup
• Country or Region Recipe Originated From: General Mediterranean
• Diet: Vegan, Gluten-free
• Equipment Needed:
  • Large pot or Dutch oven
  • Chef’s knife
  • Ladle
• Ingredients:
  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 large onion, chopped
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or cilantro for garnish
• Instructions:
  1. Heat olive oil over medium heat in a large pot or Dutch oven. Sauté onions and carrots until onions become translucent.
  2. Add garlic and cook for an additional minute.
  3. Stir in lentils, diced tomatoes, vegetable broth, cumin, oregano, smoked paprika, bay leaves, salt, and pepper.
  4. Bring the mixture to a boil. Reduce heat, cover, and let simmer for about 35 minutes or until lentils are tender.
  5. Remove and discard bay leaves. Check the season and adjust if necessary.
  6. Serve hot, garnished with fresh parsley or cilantro.
• Notes:
  • Soup can be stored in the refrigerator for up to 3 days and reheat beautifully.
  • Serve with crusty bread for a complete meal.

19. Mediterranean Eggplant and Chickpea Salad

A vibrant salad showcasing roasted eggplant and fresh, light, and utterly delicious chickpeas!

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Resting Time: N/A
• Type of Meal: Salad/Side
• Country or Region Recipe Originated From: Fusion (Mediterranean-inspired)
• Diet: Vegan, Gluten-free
• Equipment Needed:
  • Baking sheet
  • Mixing bowl
  • Chef’s knife
• Ingredients:
  • 2 medium eggplants, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced eggplant with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
  3. Roast the eggplant in the preheated oven for 20-25 minutes until tender and slightly browned.
  4. Combine roasted eggplant, chickpeas, cherry tomatoes, red onion, and parsley.
  5.  In a large mixing bowl, combine the lemon juice and tahini in a smaller bowl until smooth. Drizzle this dressing over the salad and toss to combine.
  6. Serve immediately or refrigerate for later.
• Notes:
  • You can sprinkle some crumbled feta on top for added flavor.
  • Add some sliced cucumber or bell pepper for extra crunch.

20. Mediterranean Spinach and Feta Pie (Spanakopita)

Flaky phyllo layers embracing a rich spinach and feta filling – the ultimate Mediterranean treat!

• Serves: 6-8
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Resting Time: 10 minutes
• Type of Meal: Main Course/Side
• Country or Region Recipe Originated From: Greece
• Diet: Vegetarian
• Equipment Needed:
  • Baking dish (9×13 inch)
  • Skillet
  • Mixing bowl
  • Pastry brush
• Ingredients:
  • 16 sheets of phyllo dough, thawed
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz (about 280 grams) fresh spinach, chopped
  • 1/2 cup fresh dill, chopped
  • 1 cup feta cheese, crumbled
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup unsalted butter, melted
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, sauté onion in olive oil until translucent. Add garlic and spinach, and cook until spinach wilts.
  3. Remove from heat and let it cool slightly. Squeeze out excess moisture.
  4. Combine spinach dill, feta, nutmeg, salt, and pepper in a mixing bowl.
  5. Brush the bottom of the baking dish with melted butter. Place one sheet of phyllo and brush with more butter. Layer another sheet and repeat the process until you have 8 sheets layered.
  6. Spread the spinach and feta mixture evenly over the phyllo.
  7. Continue layering the remaining 8 sheets of phyllo, brushing each with butter.
  8. Using a sharp knife, score the top layers of phyllo to create squares or triangles.
  9. Bake in the oven for 40-45 minutes or until the pie is golden brown.
  10. Let it rest for 10 minutes before serving.
• Notes:
  • Keep the unused phyllo sheets covered with a damp cloth to prevent them from drying out.
  • Serve with a fresh Greek salad on the side.

21. Mediterranean Salad with Grilled Halloumi and Pomegranate

Dive into the refreshing flavors of the Mediterranean with this vibrant salad, topped with grilled halloumi and a sprinkle of pomegranate seeds. It’s the perfect blend of crunchy, creamy, and tangy!

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Resting Time: 5 minutes
• Type of Meal: Lunch/Dinner, Salad
• Country or Region of Origin: Mediterranean
• Diet: Vegetarian, Gluten-Free

Equipment Needed:

• Mixing bowls
• Grilling pan or skillet
• Vegetable knife
• Cutting board
• Salad tongs
• Measuring cups and spoons

Ingredients:

• 4 cups baby spinach leaves, washed and dried
• 2 roasted red bell peppers, sliced
• 1 cup grilled artichoke hearts, quartered
• 1 cup cooked chickpeas, drained and rinsed
• 200 grams of halloumi cheese, sliced
• 1 cup pomegranate seeds
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp za’atar spice mix
• Salt and pepper to taste

Instructions:

1. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, za’atar, salt, and pepper. Set aside.
2. Grill the Halloumi: Heat a grilling pan or skillet over medium heat. Once hot, add the halloumi slices and grill for 3-4 minutes on each side or until golden brown. Remove from heat and set aside.
3. Assemble the Salad: In a large mixing bowl, combine the spinach leaves, roasted red bell peppers, grilled artichoke hearts, and chickpeas. Drizzle the dressing over the salad and toss gently to combine.
4. Serve: Transfer the salad to serving plates. Top with grilled halloumi slices and sprinkle with pomegranate seeds.
5. Rest: Allow the salad to sit for 5 minutes, allowing the flavors to meld together before serving.

Notes:

• Halloumi cheese can be substituted with feta if unavailable.
• Add grilled chicken or shrimp for added protein.
• The salad can be refrigerated for up to 2 days but is best enjoyed fresh.
• You can also add olives or sun-dried tomatoes for an extra Mediterranean touch.

22. Mediterranean Stuffed Peppers

Bell peppers are generously filled with a savory Mediterranean-inspired stuffing. A feast for the eyes and the palate!

• Serves: 4
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Resting Time: 5 minutes
• Type of Meal: Main Course
• Country or Region Recipe Originated From Fusion (Mediterranean-inspired)
• Diet: Vegetarian
• Equipment Needed:
  • Baking dish
  • Skillet
  • Mixing bowl
• Ingredients:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 can (15 oz) diced tomatoes, drained
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, sauté garlic in olive oil until fragrant. Add diced tomatoes and cook for 5 minutes.
  3. In a mixing bowl, combine quinoa, tomato mixture, chickpeas, feta, basil, and parsley.—season with salt and pepper.
  4. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
  5. Cover the baking dish with foil and bake in the oven for 40-45 minutes until the peppers are tender.
  6. Remove from the oven and let them rest for 5 minutes before serving.
• Notes:
  • You can replace quinoa with cooked rice or couscous.
  • Serve with a drizzle of tzatziki sauce or a dollop of Greek yogurt.

23. Mediterranean Herb-Crusted Lamb Chops

Lamb chops are elegantly adorned with a Mediterranean herb crust. Perfectly seared outside, tender inside!

• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Resting Time: 5 minutes
• Type of Meal: Main Course
• Country or Region Recipe Originated From Greece
• Diet: Gluten-Free
• Equipment Needed:
  • Skillet or grill pan
  • Mixing bowl
  • Meat thermometer
• Ingredients:
  • 8 lamb chops, trimmed
  • 1/4 cup fresh rosemary, finely chopped
  • 1/4 cup fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
• Instructions:
  1. Rosemary, thyme, garlic, olive oil, salt, and pepper are mixed in a mixing bowl to make the herb mixture.
  2. Rub the herb mixture on both sides of each lamb chop, ensuring they’re well coated.
  3. Heat a skillet or grill pan over medium-high heat. Once hot, add the lamb chops.
  4. Sear each side for about 3-4 minutes for medium-rare or until they reach your desired level of doneness.
  5. Remove from heat and let them rest for 5 minutes before serving.
• Notes:
  • Check the internal temperature of the lamb chops with a meat thermometer. For medium-rare, it should read about 135°F (57°C).
  • Serve with a side of roasted potatoes and a fresh Greek salad.

24. Mediterranean Olive and Sundried Tomato Tapenade

A zesty blend of olives and sun-dried tomatoes. Perfect as a dip or spread!

• Serves: 6-8
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Resting Time: N/A
• Type of Meal: Appetizer/Dip
• Country or Region Recipe Originated From: France (with a Mediterranean twist)
• Diet: Vegan, Gluten-Free
• Equipment Needed:
  • Food processor
• Ingredients:
  • 1 cup kalamata olives, pitted
  • 1/2 cup sun-dried tomatoes, drained
  • 2 cloves garlic
  • 2 tablespoons capers
  • 1/4 cup fresh parsley
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Pepper to taste
• Instructions:
  1. Combine olives, sun-dried tomatoes, garlic, capers, and parsley. In a food processor
  2. Pulse until the mixture becomes a coarse paste.
  3. While the processor is running, slowly drizzle in the olive oil and lemon juice.
  4. Season with pepper and pulse a few more times to combine.
  5. Transfer the tapenade to a bowl and serve with crackers, bread, or as a spread on sandwiches.
• Notes:
  • Tapenade can be stored in an airtight container in the fridge for up to a week.
  • You can also incorporate anchovies for a more traditional tapenade.

25. Mediterranean Pumpkin Soup

Warm up with this creamy pumpkin soup infused with Mediterranean spices. Comfort in a bowl!

• Serves: 4-6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Resting Time: N/A
• Type of Meal: Soup
• Country or Region Recipe Originated From Fusion (Mediterranean-inspired)
• Diet: Vegan, Gluten-Free
• Equipment Needed:
  • Large pot
  • Immersion blender or countertop blender
• Ingredients:
  • 4 cups pumpkin puree (fresh or canned)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
  2. Add pumpkin puree, vegetable broth, cumin, paprika, and cinnamon. Stir well.
  3. Bring the mixture to a boil, reduce the heat, and let it simmer for 20 minutes.
  4. Turn off the heat and blend the soup until smooth using an immersion blender. Alternatively, you can use a countertop blender.
  5. Stir in coconut milk, then season with salt and pepper.
  6. Serve hot, garnished with fresh parsley.
• Notes:
  • For added richness, drizzle with a touch of olive oil before serving.
  • Pair with crusty bread for a fulfilling meal.

26. Mediterranean Eggplant Rolls

Delectable roasted eggplant rolls stuffed with a zesty Mediterranean filling. A bite-sized delight!

• Serves: 4-6
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Resting Time: 5 minutes
• Type of Meal: Appetizer
• Country or Region Recipe Originated From Italy (with a Mediterranean twist)
• Diet: Vegetarian, Gluten-Free
• Equipment Needed:
  • Baking sheet
  • Mixing bowl
  • Grilling pan
• Ingredients:
  • 2 large eggplants, thinly sliced lengthwise
  • 1 cup ricotta cheese
  • 1/2 cup kalamata olives, chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 2 tbsp fresh basil, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Brush each eggplant slice with olive oil and season with salt and pepper.
  3. Grill the eggplant slices on a grilling pan for a few minutes on each side until they get grill marks and become pliable.
  4. Combine ricotta cheese, olives, sun-dried tomatoes, and basil in a mixing bowl.
  5. Place a spoonful of the ricotta mixture at one end of each eggplant slice and roll it up.
  6. Place the eggplant rolls seam-side down on a baking sheet.
  7. Bake in the preheated oven for 20-25 minutes or until the eggplant is tender.
  8. Allow to cool for 5 minutes and serve.
• Notes:
  • These rolls are perfect as appetizers or a light main course when paired with a salad.
  • You can drizzle with balsamic glaze for added flavor.

27. Mediterranean Zucchini Noodles

Light, refreshing, and bursting with Mediterranean flavors, these zucchini noodles are a perfect low-carb delight!

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Resting Time: N/A
• Type of Meal: Main Course
• Country or Region Recipe Originated From Fusion (Mediterranean-inspired)
• Diet: Vegan, Gluten-Free, Low-Carb
• Equipment Needed:
  • Spiralizer
  • Large skillet
• Ingredients:
  • 4 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/4 cup feta cheese, crumbled (skip for a vegan option)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
• Instructions:
  1. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
  2. Add zucchini noodles and cook for 3-5 minutes, until they’re tender but still have a slight crunch.
  3. Turn off the heat and stir in cherry tomatoes, olives, and fresh basil.
  4. Season with salt and pepper.
  5. Serve warm, garnished with crumbled feta cheese.
• Notes:
  • Avoid overcooking the zucchini noodles, or they will become mushy.
  • This dish is best served immediately to enjoy the freshness of the ingredients.

28. Mediterranean Roasted Cauliflower

Roasted to perfection with Mediterranean herbs, this cauliflower dish is irresistibly golden and aromatic!

• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Resting Time: N/A
• Type of Meal: Side Dish
• Country or Region Recipe Originated From Fusion (Mediterranean-inspired)
• Diet: Vegan, Gluten-Free, Paleo
• Equipment Needed:
  • Baking sheet
  • Mixing bowl
• Ingredients:
  • 1 head of cauliflower broken into florets
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Toss cauliflower florets with olive oil, smoked paprika, dried oregano, ground cumin, salt, and pepper in a large mixing bowl.
  3. Spread the seasoned cauliflower on a baking sheet in a single layer.
  4. Roast in the preheated oven for 20-25 minutes or until the cauliflower is golden and tender, stirring halfway through for even roasting.
  5. Garnish with fresh parsley and serve hot.
• Notes:
  • Try adding a squeeze of fresh lemon juice for added zing before serving.
  • This dish pairs well with grilled meats or fish.

29. Mediterranean Orzo Salad with Lemon-Herb Vinaigrette

Unleash a burst of Mediterranean sunshine on your plate with this delightful orzo salad infused with fresh herbs and tangy lemon. A feast for your eyes and palate!”

• Serves: 6
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Resting Time: 10 minutes
• Type of Meal: Lunch/Dinner, Salad
• Country or Region of Origin: Mediterranean
• Diet: Vegetarian

Equipment Needed:

• Pot for boiling orzo
• Mixing bowls
• Vegetable knife
• Cutting board
• Whisk
• Measuring cups and spoons

Ingredients:

• 1 ½ cups orzo pasta, uncooked
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup kalamata olives, pitted and sliced
• ½ red onion, finely chopped
• ½ cup feta cheese, crumbled
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the Orzo: In a pot of boiling salted water, cook the Orzo pasta according to the package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process and cool it.
2. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
3. Assemble the Salad: In a large mixing bowl, combine the cooked and cooled orzo, cherry tomatoes, cucumber, kalamata olives, and red onion. Drizzle the vinaigrette over the salad ingredients and toss to coat everything evenly.
4. Final Touches: Gently fold in the crumbled feta cheese, chopped basil, and parsley. Adjust seasoning if necessary.
5. Rest: Allow the salad to sit for 10 minutes for flavors to marry before serving.

Notes:

• You can add grilled chicken, shrimp, or tofu for added protein.
• The salad can be refrigerated for up to 3 days but tastes best when fresh.
• Consider adding roasted red bell peppers or artichoke hearts for an extra layer of flavor.
• For a nutty twist, sprinkle some toasted pine nuts on top before serving.

Dive into this wholesome Mediterranean Orzo Salad and savor the flavors of the Mediterranean!

30. Mediterranean Garlic Shrimp Pasta

Lusciously garlicky shrimp paired with pasta and sun-dried tomatoes is a Mediterranean dream!

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Resting Time: N/A
• Type of Meal: Main Course
• Country or Region Recipe Originated From Italy (with a Mediterranean twist)
• Diet: Pescatarian
• Equipment Needed:
  • Large pot for boiling pasta
  • Skillet
• Ingredients:
  • 8 oz spaghetti or linguine
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup white wine (optional)
  • 1/4 cup fresh basil, chopped
  • 3 tbsp olive oil
  • Red pepper flakes to taste (optional)
  • Salt and pepper to taste
• Instructions:
  1. Cook pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned.

1. Add the shrimp to the skillet and cook until they turn pink on both sides.
2. Stir in the sun-dried tomatoes and cook for another 2 minutes.
3. If using, pour the white wine and let it simmer until reduced by half.
4. Add the cooked pasta to the skillet and toss to combine, ensuring the shrimp and sun-dried tomatoes are evenly distributed.
5. Season with salt, pepper, and red pepper flakes (if using). Toss in the fresh basil and give it one final mix.
6. Serve immediately, garnished with more fresh basil if desired.

• Notes:
  • You can sprinkle with grated Parmesan or crumbled feta cheese before serving.
  • If you don’t have wine or prefer not to use it, you can substitute it with chicken or vegetable broth.

31. Mediterranean Chickpea Spinach Stew

Savor a hearty bowl of this rich chickpea and spinach stew infused with Mediterranean flavors and spices!

• Serves: 4-6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Resting Time: N/A
• Type of Meal: Main Course
• Country or Region Recipe Originated From Fusion (Mediterranean-inspired)
• Diet: Vegan, Gluten-Free
• Equipment Needed:
  • Large pot
  • Knife and chopping board
• Ingredients:
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups fresh spinach leaves
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • Fresh lemon wedges for serving
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
  2. Add ground cumin, smoked paprika, and turmeric. Stir and cook for a minute until the spices are fragrant.
  3. Pour in the diced tomatoes and vegetable broth, then bring the mixture to a boil.
  4. Reduce heat to low, add the chickpeas, and let simmer for 20 minutes.
  5. Stir in fresh spinach leaves and continue to simmer until they’re wilted.
  6. Season with salt and pepper to taste.
  7. Serve hot with a squeeze of fresh lemon juice.
• Notes:
  • You can blend half of the stew for a thicker consistency and mix it back in.
  • This stew pairs wonderfully with crusty bread or pita.

32. Mediterranean Grilled Lamb Chops

Tender lamb chops marinated in Mediterranean herbs and grilled to perfection. A carnivore’s delight!

• Serves: 4
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Resting Time: 2 hours (marinating)
• Type of Meal: Main Course
• Country or Region Recipe Originated From: Greece
• Diet: Gluten-Free, Paleo
• Equipment Needed:
  • Grill or grill pan
  • Mixing bowl
• Ingredients:
  • 8 lamb chops
  • 3 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
• Instructions:
  1. Combine garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper in a mixing bowl. Mix well.
  2. Place the lamb chops in the marinade, ensuring each chop is well coated. Cover and refrigerate for at least 2 hours.
  3. Preheat the grill or grill pan over medium-high heat.
  4. Remove the lamb chops from the marinade and grill for 4-5 minutes on each side or until they reach your desired level of doneness.
  5. Let the lamb chops rest for a few minutes before serving.
• Notes:
  • Serving suggestion: Pair with a fresh Greek salad and tzatziki sauce.
  • Always let meat rest for a few minutes after grilling to ensure juiciness.

Incorporating the Mediterranean Diet into Your Life

Going beyond Thanksgiving and incorporating its principles into everyday life is essential to genuinely embracing the Mediterranean diet. By doing so, you can enjoy long-term health benefits while savoring delicious meals inspired by the rich culinary traditions of countries bordering the Mediterranean Sea.

Adopting Sustainable Dietary Habits

One of the key aspects of the Mediterranean diet is its focus on fresh produce, whole grains, lean proteins, healthy fats, and moderate indulgence. By adopting these sustainable dietary habits, you can nourish your body with nutrient-dense foods and maintain a balanced intake throughout the year.

Practical Tips for Everyday Life

Incorporating elements of the Mediterranean diet into your daily routine doesn’t have to be complicated. Here are some practical tips to help you get started:

1. Fill your plate with vegetables: Make vegetables the star of your meals by incorporating a variety of colorful options such as tomatoes, cucumbers, peppers, spinach, and eggplant. You can enjoy them in salads, stir-fries, or roasted dishes.
2. Choose whole grains: Opt for whole grain versions of bread, pasta, rice, and cereals instead of refined options. Whole grains are packed with fiber and nutrients, promoting digestive health and sustaining energy throughout the day.
3. Prioritize lean proteins: Include lean sources of protein like fish (such as salmon or tuna), poultry (like chicken or turkey), legumes (such as chickpeas or lentils), and nuts in your meals. These protein-rich foods contribute to satiety and support muscle growth and repair.
4. Embrace healthy fats: Incorporate sources of healthy fats such as olive oil, avocados, nuts, and seeds into your diet.

Mediterranean Thanksgiving Recipes

From appetizers like the flavorful red pepper dip with feta cheese to side dishes such as roasted beef and sweet potatoes, these recipes showcase the Mediterranean diet’s vibrant flavors and wholesome ingredients. We have also provided a complete Mediterranean Diet Thanksgiving Menu for those looking to incorporate this healthy eating plan into their holiday celebrations.

Now that you have discovered these mouthwatering recipes, it’s time to cook! Whether you’re hosting a Thanksgiving gathering or want to try something new this holiday season, these Mediterranean dishes will impress your family and friends.

Embrace the abundance of fresh produce, aromatic herbs, and heart-healthy ingredients that define the Mediterranean diet. By incorporating these recipes into your Thanksgiving menu, you can create a memorable meal that satisfies your taste buds and supports your overall well-being.

FAQs

Can I make these recipes ahead of time?

👉  Yes, many of these Mediterranean Thanksgiving recipes can be prepared in advance. For example, you can make the Spanakorizo (Greek Spinach Rice) a day ahead and reheat it before serving.  [verified ¹​​²​].​

The Apple, Walnut, and Gorgonzola Salad can also be prepped earlier in the day and dressed just before serving for maximum freshness.

Are these recipes suitable for vegetarians?

👉  Absolutely! The Mediterranean diet is known for its emphasis on plant-based foods, making many of these recipes vegetarian-friendly. Dishes like the Lentil and Greens Salad with Feta and Pear or the Arugula Salad with Sweet Potato provide protein-rich options without meat. [verified ​⁴​.]

Can I adjust the spice level in these recipes?

👉  Certainly! Feel free to adjust the spice levels according to your personal preference. You can reduce or omit certain spices like chili flakes or cayenne pepper if you prefer milder flavors. On the other hand, if you enjoy a bit of heat, feel free to add more spices to suit your taste. [verified ⁵​​⁶​.]

Can I substitute ingredients in these recipes?

👉  You can make substitutions based on your dietary restrictions or ingredient availability. For instance, swap the gorgonzola cheese in the Apple, Walnut, and Gorgonzola Salad for a dairy-free alternative if you’re lactose intolerant. [verified ⁷​​⁸​​⁹​.]

Similarly, if a recipe calls for a specific type of vegetable that isn’t readily available, you can substitute it with a similar vegetable.

How do I store leftovers from these recipes?

👉  Leftovers from these Mediterranean Thanksgiving recipes can be stored in airtight containers in the refrigerator for up to three days. [verified ¹⁰​​¹¹​​¹²​]