Main Dishes
 |
Baked Snapper with Tomatoes and Olives Chef David Shalleck This versatile recipe for baking fish calls for snapper, but you can use any other tender, flakey fish like bass, sole, or bream. Once you get comfortable with the baking method, try using different herbs, olives, and spices like ground coriander or even a touch of cumin. |
 |
Greek Gods Yogurt Adding Greek yogurt to this dish adds moisture and a tangy burst of flavor, making it the perfect way to spice up a normal chicken dish. Serve with grilled vegetables and tabouleh for a delicious, healthy Greek meal. |
 |
Robin Kline, MS, RD People who won’t look twice at eggplant gobble this up. Summer flavors of grilled vegetables and sweet tomatoes make this irresistible. Serve as a side dish to grilled meat or as a topping for grilled French bread. |
 |
Chef David Shalleck From the region of Campania and a classic of Neapolitan cooking, this recipe is all about a great piece of fish cooked in a wonderfully simple way. Since the list is short, using great ingredients is paramount. |
 |
Mediterranean Style Baked Fish Mediterranean Meals Fresh fish is an important part of Mediterranean cuisine. It’s a lean protein that has many health benefits. This dish will make you love fish and keep you coming back for more! All you need are some staple Mediterranean ingredients and magic happens. |
 |
Sabra Go Mediterranean! Here’s the Greek version of an American classic. It’s quick, easy and sure to become a new family favorite. |
 |
Open Faced Curried Avocado Tomato Sandwich The California Avocado Commission A tangy sandwich that’s great for lunch or an afternoon snack. Eat it with a knife and fork! |
 |
Nancy Harmon Jenkins Cime di rape, or turnip tops, are the greens sold in American produce markets as broccoli rabe. This magnificent vegetable is delicious, with a bitter bite that is extraordinarily pleasing, and nutritious, with all the remarkable properties of the cabbage family—loaded with antioxidants and other healthy things. |
 |
Anne Bannville Anne Banville travels the world for the USA Rice Federation to find interesting ways to teach consumers how to cook and enjoy rice. This classic Spanish dish from Valencia is delicious and healthy; it makes a complete meal on one plate and is a great example of the versatility of rice. |
 |
Pasta with Tuna, Olives and Capers Lucini Italia An amazingly tasty dish that's amazingly easy to prepare for a satisfying, healthy meal. |
|
Sara Baer-Sinnott During our many visits to Greece over the last decade—in Athens, Crete, Chios, and Lesbos—we were always delighted to find paximadia on the menu. It’s the Greeks’ version of an open-faced tomato and cheesesandwich—traditionally it’s made by piling up tomatoes and feta cheese on top of a barley rusk, and drizzling it with olive oil and a sprinkle of oregano. We included paximadia in the Oldways bread project, and also in our children’s cooking and nutrition program, High Five! Its American version is perfect for the family table—lunch, dinner, or afternoon snack. |
 |
K. Dun Gifford A clean, lean recipe using smaller sized scallops. |
 |
Renzo and Marherita Rizzo This recipe, from Renzo Rizzo, former R&D chief of Barilla Pasta Meals, is rooted in the gastronomy of Puglia, the family cuisine of Renzo’s wife. She inherited the region’s taste for simple recipes, using a lot of fresh local vegetables and insisting on high-quality ingredients and clean and recognizable flavors. This recipe is the Rizzo family’s Pugliese interpretation of the original pasta carbonara from Rome. |