Table of contents for Mediterranean in Mediterranean

Chorizo & Grits Breakfast Bowls Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans. Add a spoonful of pico de gallo! —Jenn Tidwell, Fair Oaks, CA Takes: 30 min. • Makes: 6 servings 2 tsp. olive oil1 pkg. (12 oz.) fully cooked chorizo chicken sausages or flavor of choice, sliced1 large zucchini, chopped3 cups water¾ cup quick-cooking grits1 can (15 oz.) black beans, rinsed and drained½ cup shredded cheddar cheese6 large eggsOptional: Pico de gallo and chopped fresh cilantro 1. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm. 2. Meanwhile, in a…

Herby Chicken with Apricots & Feta Mix up your weeknight menu with an herby braised chicken dish with Middle Eastern flair. I love to serve it with couscous. —Sally Sibthorpe, Shelby Township, MI Prep: 20 min. • Cook: 25 min. Makes: 8 servings 1½ tsp. salt1 tsp. dill weed½ tsp. dried oregano½ tsp. dried thyme½ tsp. pepper8 boneless skinless chicken thighs (about 2 lbs.)3 Tbsp. canola oil1 small onion, chopped8 dried apricots8 pitted dates½ cup chicken stock¼ cup lemon juice1 cup crumbled feta cheese2 green onions, thinly slicedHot cooked couscous, optional 1. Combine first 5 ingredients; sprinkle over chicken. In a large skillet, heat the oil over medium heat. Brown chicken in batches; return all to skillet. Add onion, apricot and dates; cook 5 minutes longer. 2. Stir in stock…

Strawberry Sorbet I first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple recipe is amazing with any kind of berry. Strawberry is another of my go-tos. —Karen Bailey, Golden, CO Takes: 5 min. + freezing • Makes: 7 servings ¼ cup plus 1½ tsp. fresh lemon juice3¾ cups fresh or frozen unsweetened chopped strawberries2¼ cups confectioners’ sugar Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm. ½ CUP 181 cal., 0 fat (0 sat. fat), 0 chol., 2mg sod., 46g carb. (42g sugars, 2g fiber), 1g pro. Test Kitchen Tip You can make strawberry sorbet in an ice cream maker. Simply pour the pureed strawberry mixture into the bowl of…

SIMPLY THE BEST! Home cooks sharing their all-time favorite recipes—that’s long been the hallmark of Taste of Home. Families just like yours have already approved the dishes, so you know they’ll be good. But our Test Kitchen staff wants them to be great because your family deserves the best! We put each published recipe through a rigorous testing, tasting and approval process so you can serve up tried-and-true winning recipes day after day. That’s the Taste of Home promise. What does it take to get the Taste of Home seal of approval? The recipe must: Call for ingredients that can be found in most supermarkets. Have easy-to-follow instructions. Be different from what is already in our extensive collection. Be guaranteed to succeed in your kitchen and taste terrific!…

Whipped Feta Dip The basis of this dip is a fantastic blank canvas for different flavors. This version is flavored with garlic and lemon, but you might try other flavors such as Greek olives, roasted red peppers or a spicy version made with crushed red pepper. —Dawn Parker, Surrey, BC Takes: 10 min. • Makes: 1⅓ cups 8 oz. feta cheese, crumbled½ cup plain Greek yogurt1 tsp. Greek seasoning1 garlic clove, chopped¾ tsp. grated lemon zest1 Tbsp. extra virgin olive oilFresh mintPita chips and assorted fresh vegetables Place first 5 ingredients in a food processor; process until smooth. Spoon into serving dish; drizzle with olive oil and sprinkle with mint. Serve with pita chips and vegetables. 2 TBSP. 85 cal., 7g fat (4g sat. fat), 23mg chol., 311mg sod., 2g…

Easy Shrimp Stir-Fry I love shrimp, and I’m always looking for new ways to fix it. This medley features peanuts and a hint of ginger. —Josie Smith, Winamac, IN Takes: 30 min. • Makes: 4 servings 2 Tbsp. cornstarch¾ cup cold water2 Tbsp. reduced-sodium soy sauce1 tsp. garlic powder½ tsp. ground ginger2 Tbsp. olive oil2 cups fresh broccoli florets1 medium sweet red pepper, julienned3 green onions, chopped1 lb. uncooked medium shrimp, peeled and deveined1 cup frozen stir-fry vegetable blend, thawed3 garlic cloves, minced¼ cup chopped peanuts 1. In a small bowl, combine cornstarch and water until smooth. Stir in soy sauce, garlic powder and ginger; set aside. 2. Heat a large nonstick skillet or wok over medium-high heat. Add oil; stir-fry broccoli 2 minutes. Add the red pepper and onions;…

Tuscan-Style Roasted Asparagus This side dish is especially wonderful when locally grown asparagus is in season. I appreciate this recipe because it’s so easy and can be served hot or cold. —Jannine Fisk, Malden, MA Prep: 20 min. • Bake: 15 min. Makes: 8 servings 1½ lbs. fresh asparagus, trimmed1½ cups grape tomatoes, halved3 Tbsp. pine nuts3 Tbsp. olive oil, divided2 garlic cloves, minced1 tsp. kosher salt½ tsp. pepper1 Tbsp. lemon juice⅓ cup grated Parmesan cheese1 tsp. grated lemon zest 1. Preheat oven to 400°. Place asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 Tbsp. oil, garlic, salt and pepper; add to asparagus and toss to coat. 2. Bake for 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon…

OUR TEST KITCHEN PROFESSIONALS HAVE DEGREES IN: FOOD SCIENCE CULINARY ARTS NUTRITION & WELLNESS DIETETICS 2 REGISTERED DIETITIANS! RECIPE ROUNDUP 229,000 RECIPES IN OUR DATABASE 10,000 RECIPES SUBMITTED PER YEAR 3,000 RECIPES PREPPED AND STYLED PER YEAR 419M RECIPE PAGE VIEWS ON TASTEOFHOME.COM PER YEAR PAPER OR PLASTIC? HOW ’BOUT BOXES! Over the course of a year, we process more than 400 grocery orders and prep 24,000 ingredients. 13,000 OUNCES OF CHEESE 7,200 POUNDS OF FLOUR 382 POUNDS OF BUTTER…

Air-Fryer Gyro Sandwiches I love Gyros, but feel the meat part can be complicated! By using frozen meatballs, Greek seasoning and an air fryer, it becomes so much easier! —Donna-Marie Ryan, Topsfield, MA Takes: 30 min. • Makes: 4 servings 12 frozen fully cooked meatballs, such as beef or homestyle2 Tbsp. olive oil, divided1½ tsp. Greek seasoning, divided2 plum tomatoes, chopped1 small red onion, chopped1 garlic clove, minced1 medium cucumber½ cup plain Greek yogurt1 Tbsp. lemon juice½ tsp. snipped fresh dill4 whole pita breads, warmed½ cup crumbled feta cheeseLemon wedge, optional 1. Preheat air fryer to 320°. Place meatballs in greased air fryer. Cook until browned, 8-10 minutes. Remove to a cutting board; cool slightly. Cut the meatballs in half; toss with 1 Tbsp. oil and 1 tsp. Greek seasoning.…

Best Ever Veggie Burger It was so hard finding a veggie burger that tasted good, didn’t fall apart on the grill and was easy to make, so I decided to create my own. —Sarah Tramonte, Culinary Producer, Taste of Home Prep: 30 min. • Cook: 10 min. Makes: 4 servings 1 cup canned black beans, rinsed and drained1 cup chopped walnuts1½ tsp. ground cumin½ tsp. ground fennel seed¼ tsp. smoked paprika1 Tbsp. oil from sun-dried tomatoes¼ cup shredded carrot1 large shallot, minced2 Tbsp. oil-packed sun-dried tomatoes, chopped1 garlic clove, minced¼ cup old-fashioned oats1 Tbsp. chia seeds2 tsp. reduced-sodium soy sauce½ tsp. garlic salt1 Tbsp. olive oilOptional: Barbecue sauce, toasted hamburger buns, Sriracha mayo, lettuce, red onion and tomato 1. Preheat oven to 325°. Spread the beans evenly on a parchment-lined…

Zesty Mediterranean Potato Salad I love this recipe that incorporates many of the vegetables I plant in my summer garden. The dressing is light and fresh—perfect for a picnic or barbecue. —Terri Crandall, Gardnerville, NV Prep: 25 min. • Cook: 15 min. + chilling Makes: 8 servings 4 large Yukon Gold potatoes, peeled and cubed1½ tsp. salt, divided½ cup olive oil¼ cup lemon juice½ tsp. pepper⅛ tsp. crushed red pepper flakes1 medium sweet red pepper, finely chopped½ small red onion, finely chopped⅓ cup Greek olives, pitted and chopped4 bacon strips, cooked and crumbled½ cup crumbled feta cheese¼ cup loosely packed basil leaves, torn 1. Place potatoes in a large saucepan; add water to cover. Add 1 tsp. salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.…