Easy Mediterranean Recipes

Caramelized Onion Garlic Bread! 🧄 🥖 Crispy, sweet, delicious. Tag someone who would love this!

Recipe:

Garlic Confit: place garlic cloves in olive oil with rosemary in oven at 250 for 2 hours

Caramelized onions: In a skillet on medium/low heat, sauté 1 large diced white onion in olive oil. Stir frequently and allow to reduce for 45-50 mins. About half way through, add some sherry and Worcestershire sauce and mix in.

Caramelized onion Butter: mix together 1/2 cup butter, a bunch of garlic confit, 1 tbsp chives, 1/4 cup chopped Caramelized onions, salt and pepper to taste

Garlic bread: cut your baguette in half, top with a good mount of your butter mixture, top with grated parm and put in oven at 425 for 10 mins

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ONE POT GREEN CURRY CHICKEN AND RICE✨
Cre by .adriance
Ingredients:
1 1/2 cups jasmine rice, soaked for 30 minutes and rinsed
1 1/2 lbs chicken thighs, boneless and skinless
salt and pepper to season
2 tbsp avocado oil
4 large carrots, cut into 1/2 inch rounds
florets from 1 large head of broccoli
1 small onion, diced
3 cloves of garlic, minced
1 inch k**b of ginger, minced
4 tbsp green curry paste
1 can of coconut milk
1 1/2 cups chicken broth or bone broth
For servings:
LOTS of fresh lime juice
cilantro

Directions:
Heat a large dutch over or stock pot over medium-high heat and add your avocado oil
While your pot heats up, season your chicken thighs generously on both sides with salt and pepper
Sear your chicken on both sides for 3-5 minutes, then remove from the pot and set aside
Turn the heat to medium and add another drizzle of avocado oil to the pot along with your onions, carrots, and broccoli and cook for about 3 minutes
Add the garlic and ginger to the pot and cook for another 1-2 minutes
Make a well in the center and add your curry paste, stirring gently for 30 seconds before incorporating into the veggies
Add the chicken broth and coconut milk, scraping up any bits that have stuck to the bottom while the liquid deglazes the pot
Add the rinsed rice and about 1 tsp of salt to the mixture and bring to a simmer
Return your chicken to the pot, submerging halfway, reduce the heat to low, cover, and simmer for 20 minutes
After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10-15 minutes
Serve the curried chicken, rice, and veggies with lots of fresh lime juice and cilantro
Enjoy!
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by - mediterranean.diet.plan

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Eiersalat | Egg Salad
Zutaten:
- 6 Eier
- 4 Scheiben Bacon
- 2 Saure Gurken
- 2 El Mayonnaise
- 1 -2 El Zitronensaft
- 1 El Senf
- 1 El Schmand
- Salz
- Pfeffer Ingredients:
- 6 eggs
- 4 slices of bacon
- 2 Pickles
- 2 tablespoons of mayonnaise
- 1-2 tablespoons of lemon juice
- 1 tbsp mustard
- 1 tablespoon sour cream
- Salt

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by - essen_paradies

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I have made thousands of salads, and this Harvest Salad with Lemmon Thyme Dressing might be near the top of the list. It’s creamy, crunchy, chewy, sweet, acidic and salty, everything you would ever need from a salad. If that hasn’t won you over, the lemon thyme dressing will!
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by - andyseastcoastkitchen

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Sun Dried Tomato Pesto Pasta Salad 🍅🍅Welcome to episode 8 of ✨Salads that don't suck✨ This salad is filling, fresh and so addictive!

Ingredients
250g dried pasta of choice
1 can chickpeas, drained and rinsed
1 cup rocket/arugula
250g cherry tomatoes, halved
1 can corn, rinsed, drained and pan fried until golden and slightly charred
1 small red onion, diced
1 red capsicum, diced

Pesto
Handful fresh basil (add as much or as little as you'd like! It honestly still tastes great)
1 packed cup sundried tomatoes (in oil)
without it too)
1/4 cup cashews or pine nuts
2 cloves garlic
1.5 tbsp lemon juice
Oil from the jar of sundried tomatoes (Start with 1/3 then use more as needed)
Salt & pepper, to taste

Method:
1. Cook your pasta according to the package instructions. Drain, rinse in cold water and set aside.
2. In the meantime, add your basil, sun-dried tomatoes, cashews/pine nuts, garlic and lemon juice into a processor or blender. Process on low speed until all the ingredients have broken down.
3. With the motor still running, begin to pour in your oil in a thin stream. Start with 1/3 cup and increase to 1/2 or more if needed until you reach desired consistency.
4. To assemble, add your cooked pasta, chickpeas, rocket, cherry tomatoes, corn, red onion and capsicum into a large bowl. Top with the pesto then mix well until all ingredients are well coated.
5. Season to taste if necessary and serve! This is meant to be enjoyed cold/as is but if preferred you can heat it up too.

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by - thrivingonplants

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Greek Chickpea Salad for episode 2 of Spoon Salads! 🥄🥗 If you missed episode 1, this series is all about chopped salads that you can eat with a spoon, which IMO are the BEST kind of salads.

GREEK CHICKPEA SALAD:
Salad:

1 15 oz can chickpeas (garbanzo beans), drained and rinsed
1 ½ cups diced cucumber
1 ½ cups diced bell pepper
1 cup halved cherry tomatoes
½ cup pitted olives, roughly chopped (kalamata, castelvetrano, etc)
Optional: 1/3 cup chopped pepperoncini peppers
½ cup crumbled feta cheese (regular or vegan)

Vinaigrette:

1/2 cup olive oil
3 tbsp red wine vinegar
Juice from ½ of a lemon (~1 tbsp)
1 tsp dijon mustard
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
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by - crowdedkitchen

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A little middle aged transformation (and i did this without ozempic or any other 'drugs' 😂)

when i finally agreed to start a whole 30 eating regime in april with my daughter, i was mainly doing it for her, i had succumb to the fact i was aging, gonna be bloated and have a little extra fluff on my body. i have ALWAYS worked out, and was working out and walking a ton in the before pictures shown. but i was eating like an as***le and it showed in my body + energy. i actually DECREASED the intensity of my working out as i heard many say it can cause cortisol levels to increase, especially as we age. i lost about 15 pounds and lots of inches and was feeling great except for some lingering bloating. My body feels so much better, the aches and pains are gone, my pms has gotten better, and i feel good in my own skin again. getting outside and walking is free. finding workout programs suited for you online can be free (or very affordable to download), eating whole foods and not filling our bodies with processed garbage is a choice, avoiding alcohol helps tremendously

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Explore the rich flavors of the Mediterranean cuisine! This Greek Lentil salad is super easy to make, healthy, nutritious and omg mouthwatering!

INGREDIENTS
• 1 pound (400 g) of lentils
• 1 onion chopped
• 2 tomatoes chopped
• 1-2 fresh onions sliced
• 2 mini cucumbers chopped
• 1 green pepper chopped
• 1/2 bunch of dill chopped
• 1 block, approximately 1/2 pound (300 g) of feta cheese
• extra virgin olive as your heart desires
• 5 Tbsp of red vinegar
• 2 tsp of dry oregano
• salt

Cook the lentils for approximately 20 minutes. Add the cooked lentils in a bowl(without the water). Then add the rest of the ingredients, mix and enjoy!!
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by - alexandras.home

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5 reasons The mediterraneandiet is the healthiest in the world!

Complete The 30-Day The Mediterranean Diet Plan And You WILL SEE Results
(….we’ve got the perfect diet plan to get you through it):

✅ 2-3 pounds of weight fall off every week...
✅ You'll get comments like "Have you lost weight? You look so good!"
✅ Anxiety and depression nearly disappears...
✅ More energy than you've ever felt before...
✅ All without exercise!

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The long awaited Lasagna Soup! 🍝 I’m finally getting around to making this viral soup and WOWWW it’s insanely good! It honestly might be my favorite soup of the series!

Let me know if you make it! Here’s how:

1/2 yellow onion, diced (about a cup)
6-8 cloves minced garlic, to taste
1/2 lb hot or mild Italian sausage (I used hot)
1/2 lb lean ground beef
2 T tomato paste
Salt and pepper to taste
1-2 t Tony’s Seasoning, to taste
1 t dried basil
1 t dried parsley
1 t dried oregano
1 t Italian seasoning
1/2 t red pepper (to taste)
24 oz marinara
1/2 cup heavy cream
4-6 cups chicken stock, depending on how soupy you want it
1/2 lb Laguna noodles, broken into pieces
Handful of fresh basil

1 cup parm
1 cup ricotta
1 cup mozzarella
1/4 cup fresh parsley
Salt and pepper to taste

1. In a medium bowl, combine your parm, ricotta, mozzarella, parsley, salt and pepper. Set aside.
2. In a large soup pot or dutch oven, heat your olive oil over medium heat. Add in your onion, add a pinch of salt, and cook for 4 minutes. Throw in your garlic and cook until fragrant, about 30 seconds.
3. Add in your sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and then season with your salt, pepper, basil, oregano, parsley, Italian, red pepper, and Tony’s. Cook until no longer pink.
4. Add in your tomato paste and stir. Cook for a couple minutes. Pour in your chicken broth and marinara. Bring to a boil.
5. Pour in your lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.
6. Once your noodles are done, add in your heavy cream and fresh basil (torn). Adjust seasonings if needed. Stir, serve, and top with a dollop of your ricotta mixture. Enjoy!
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by - heresyourbite

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