The Noobs Mediterranean Cookbook

Simple Mediterranean Recipes for Eating Healthy

By

Martha Stephenson

Copyright 2017 Martha Stephenson

Kindle Edition

License Notes

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Table of Contents

Introduction

15 Minute Mediterranean Chickpea Salad

Garlic and Herb Mediterranean Chicken and Potatoes

Mediterranean White Chicken Enchiladas

Roasted Mediterranean Veggie Risotto

Grilled Salmon with a Mediterranean Salsa

Grilled Mediterranean Chicken Salad

Mediterranean Meatball Gyros

Simple Mediterranean Olive Oil Pasta

Pan Seared Mediterranean Cod with White Basil Sauce

Slow Cooker Mediterranean Chicken

Grilled Mediterranean Turkey Meatballs

Mediterranean Stuffed Bell Peppers

One Pot Mediterranean Chicken and Lemon Rice

Spicy Lentil Soup

One Pot Chicken Smothered in a Roasted Red Pepper Sauce

Mediterranean Grilled Cheese Sandwich

Mediterranean Kale and Farro Stew

Thin Mediterranean Pizza

Mediterranean Potato Salad

Mediterranean Vegetable Quiche

Pan Seared Mediterranean Salmon

Creamy Tuscan Shrimp

Mediterranean Quesadillas

Mediterranean Shrimp Orzo Soup

Mediterranean Potato Hash

Conclusion

About the Author

Author's Afterthoughts

More Books by Martha Stephenson

Introduction

The Mediterranean itself is surrounded by a variety array of countries, each of which has given its own hand in shaping the culture and cuisine of the Mediterranean.With countries such as Greece, Turkey, Lebanon and Syria, this isn’t just a one-only diet.Instead the Mediterranean cuisine is made up of different foods from the various different regions.However, the one thing all of these countries in the Mediterranean have in common:most of their meals always incorporate vegetables, bean, fruits and seafood more than any other type of meat.

If you have always been interested in trying the Mediterranean cuisine for yourself, then this is the perfect book for you.Inside of this book, you will learn everything you ever need to know about the cuisine.You will also learn how to make some of the most authentic and delicious Mediterranean food right from the comfort of your own home.

So, let’s stop wasting time and get cooking!

15 Minute Mediterranean Chickpea Salad

This delicious Mediterranean salad is perfect to make whenever you are looking for something filling, yet light.It is packed full of healthy vegetables and can be ready on your table in just under 15 minutes.

Makes: 4 servings

Total Prep Time: 15 minutes

Ingredients for the salad:

- 1 ½ cups of chickpeas, drained and dried

- 1 cup of cherry tomatoes, cut into small cubes

- ½ of a red onion, chopped

- 1 cup of English cucumber, thinly sliced

- ¼ cup of feta cheese, crumbled

- ½ cup of parsley, chopped

Ingredients for the vinaigrette:

- ¼ cup of extra virgin olive oil

- 1 Tbsp.of balsamic vinegar

- 2 tsp.of lemon juice

- 1 tsp.of Dijon mustard

- ½ tsp.of salt

- ¼ tsp.of black pepper

Directions:

1.In a large bowl, add in the dried chickpeas, chopped cherry tomatoes, chopped red onion, sliced English cucumber, crumbled feta cheese and chopped parsley.Stir well to mix.

2.In a small bowl, add in all of the ingredients for the vinaigrette.Whisk to mix.Pour over the salad and toss to coat.

3.Serve immediately.

Garlic and Herb Mediterranean Chicken and Potatoes

This is a delicious dish that you can make whenever you want to impress your family with a delicious dinner meal.Best of all, it is made in just one pan, making it an easy dish to make with very little cleanup.

Makes: 4 servings

Total Prep Time: 55 minutes

Ingredients:

- 4 chicken thighs, bone-in and skin-on

- ¼ cup of lemon juice

- 3 Tbsp.of extra virgin olive oil, evenly divided

- 1 Tbsp.of red wine vinegar

- 4 cloves of garlic, crushed

- 3 tsp.of dried basil

- 2 tsp.of dried oregano

- 2 tsp.of dried parsley

- 2 tsp.of salt, extra if needed

- 8 baby potatoes, cut into halves

- 1 red onion, cut into wedges

- 1 red bell pepper, seeds removed and cut into wedges

- 1 zucchini, thinly sliced

- 4 Tbsp.of Kalamata olives, pitted

- Lemon slices, for garnish

Directions:

1.Pat dry the chicken thighs with a few paper towels.

2.In a large shallow dish, add in the fresh lemon juice, two tablespoons of extra virgin olive oil, red wine vinegar, crushed garlic, dried basil, dried oregano, dried parsley and dash of salt.Stir well to mix.Pour half of the marinade into a large Ziploc bag for later use.

3.Preheat the oven to 430 degrees.

4.Place a large skillet over medium to high heat.Add in one tablespoon of the olive oil and once hot, add in the chicken thighs.Sear on both sides for 4 minutes or until golden browned.

5.Place the baby potatoes, red onion, red bell pepper, zucchini and olives around the chicken thighs.Drizzle the marinade over the chicken and vegetables.Toss to coat.

6.Cover and transfer the skillet into the oven.Bake for 35 minutes or until the chicken is cooked through.Remove the cover and continue to bake for 5 to 10 minutes or until the potatoes are soft and crispy.

7.Remove and serve immediately with the fresh lemon slices.

Mediterranean White Chicken Enchiladas

If you are looking for the perfect combination of Mediterranean and Mexican cuisine, then this is the perfect dish for you to make.Packed with chicken, cheese and chopped bell peppers, this is a dish the entire family will fall in love with.

Makes: 6 servings

Total Prep Time: 45 minutes

Ingredients:

- 2 Tbsp.of extra virgin olive oil, evenly divided

- 2 to 3 cups of chicken, cooked and shredded

- 2 cups of Italian cheese blend, shredded and evenly divided

- 7 flour tortillas

- 1 red bell pepper, chopped

- 1/8 tsp.of salt

- 3 Tbsp.of butter

- 3 Tbsp.of all-purpose flour

- 2 cups of chicken broth

- 1 cup of Greek yogurt

- Dash of salt and black pepper

- 1 tsp.of Italian seasoning

- 1 Tbsp.of parsley, chopped and evenly divided

Directions:

1.Preheat the oven to 425 degrees.Grease a large baking dish with cooking spray.

2.Place a large skillet over medium heat.Add in one tablespoon of olive oil.Once hot, add in the cooked chicken and cook for 3 minutes or until hot.

3.Remove the chicken and set into a large bowl.Add in the shredded cheese blend.

4.Spread the chicken mixture evenly among the flour tortillas.Roll tightly and place into the baking dish with the seam side facing down.Set aside.

5.In a separate medium skillet set over medium heat, add in one tablespoon of the olive oil.Once hot, add in the chopped red bell pepper.Season with a dash of salt and cook for 5 minutes or until soft.Remove and set aside.

6.Add in the butter into the skillet.Once melted, add in the flour.Stir well until mixed.Add in the chicken broth and whisk until smooth in consistency.

7.Add in the yogurt and cooked red bell peppers.Season with a dash of salt, black pepper, half of the chopped parsley and Italian seasoning.Stir well until evenly mixed.Remove from heat and pour the sauce over the tortillas in the baking dish.Sprinkle the remaining cheese over the top.

8.Place into the oven to bake for 20 to 25 minutes or until golden brown.Remove and set aside to cool for 5 minutes.

9.Serve with a garnish of chopped parsley.

Roasted Mediterranean Veggie Risotto

This is the perfect dish to make for your vegan and vegetarian friends and family.It is great to make if you need something filling yet light.

Makes: 4 servings

Total Prep Time: 45 minutes

Ingredients for the vegetables:

- 1 Tbsp.of extra virgin olive oil

- 10 ounces of cherry tomatoes, sliced into halves

- 2 red bell peppers, chopped

- 1 zucchini, seeds removed and thinly sliced

- Dash of salt and black pepper

Ingredients for the risotto:

- 1 Tbsp.of extra virgin olive oil

- 1 red onion, chopped

- 3 cloves of garlic, minced

- 1 cup of risotto rice

- 1 Tbsp.of balsamic vinegar

- 1 cup of passata

- 1 cup of vegetable stock

- 6 sun dried tomatoes, chopped

- 1 bunch of basil, torn roughly

- Dash of salt and black pepper

- Vegan parmesan, for topping

Directions:

1.Preheat the oven to 350 degrees.In a large roasting pan, add in one tablespoon of the olive oil and spread around the bottom evenly.

2.Add the cherry tomato halves, chopped red bell peppers and sliced zucchini into the roasting pan.Season with a dash of salt and black pepper.Toss well to mix.

3.Place into the oven to roast for 30 minutes.

4.In a large skillet over low to medium heat.Add in one tablespoon of extra virgin olive oil.Once hot, add in the chopped red onion.Cook for 5 minutes or until soft.Add in the minced garlic and continue to cook for an additional minute.

5.Add in the rice and vinegar.Stir well to coat and cook for 30 seconds before adding in the passata and vegetable stock.Stir well to incorporate.

6.Cook for 20 minutes before adding in the tomatoes and roasted vegetables.Cook for 5 minutes or until the rice is cooked through.

7.Remove from heat.Season with the basil, salt and black pepper.

8.Serve immediately with the vegan Parmesan.

Grilled Salmon with a Mediterranean Salsa

This is the perfect dish to make during the hot summer months when you want to impress your friends and family with something delicious.

Makes: 4 servings

Total Prep Time: 10 minutes

Ingredients:

- 1 cup of orzo, dried

- 4, 6 ounce salmon fillets, skinless

- 3 Tbsp.of extra virgin olive oil, evenly divided

- Dash of salt and black pepper

- 2 Roma tomatoes, chopped

- ½ cup of cucumber, peeled and chopped

- 1/3 cup of red onions, chopped

- 1/3 cup of Kalamata olives, chopped

- 2 cloves of garlic, minced

- 1 avocado, peeled and chopped

- ½ cup of feta cheese, crumbled

- 2 Tbsp.of lemon juice

- 3 Tbsp.of parsley, minced

- 1 Tbsp.of oregano, minced

Directions:

1.Prepare the orzo according to the directions on the package.Once cooked, drain and set aside.

2.Preheat an outdoor grill to medium or high heat.

3.Brush both sides of the salmon fillets with one tablespoon of extra virgin olive oil.Season with a dash of salt and black pepper.Place onto the grill and grill for 3 minutes on each side or until cooked through.

4.In a medium bowl, add in the tomatoes, chopped cucumber, chopped red onions, Kalamata olives, minced garlic, chopped avocado, crumbled feta cheese, fresh lemon juice, two tablespoons of extra virgin olive oil, chopped parsley and minced oregano.Season with a dash of salt and black pepper.Stir well to evenly mix.

5.Divide the cooked orzo among four serving plates.Add a salmon fillet and top off with the salsa.Serve immediately.

Grilled Mediterranean Chicken Salad

This is a delicious and healthy salad that you can serve whenever you are craving authentic Mediterranean cuisine.It is a delicious meal that you don’t have to feel guilty about enjoying it.

Makes: 4 servings

Total Prep Time: 50 minutes

Ingredients for the marinade:

- 2 Tbsp.of olive oil

- 1 lemon, juice only

- 2 Tbsp.of water

- 2 Tbsp.of red wine vinegar

- 2 Tbsp.of parsley, chopped

- 2 tsp.of dried basil

- 2 tsp.of garlic, minced

- 1 tsp.of dried oregano

- 1 tsp.of salt

- Dash of black pepper

- 4, 1 pound chicken thigh fillets, skinless and boneless

Ingredients for the salad:

- 4 cups of romaine lettuce, washed and dried

- 1 cucumber, chopped

- 2 roma tomatoes, chopped

- 1 red onion, thinly sliced

- 1 avocado, thinly sliced

- 1/3 cup of Kalamata olives, pitted and thinly sliced

- Lemon wedges, for serving

Directions:

1.In a medium bowl, add in all of the ingredients for the marinade.Whisk to mix.

2.Add the chicken into the marinade.Stir well to coat and cover.Place into the fridge to marinate for 15 to 30 minutes.

3.In a large bowl, add in all of the ingredients for the salad.Toss well to mix.

4.Place a large skillet over medium to high heat.Add in one tablespoon of the olive oil.Once hot, add in the chicken and cook for 8 to 10 minutes on each side or until browned.Remove and transfer to a cutting board.Slice thinly and place over the salad.

5.Drizzle the remaining marinade over the top of the salad.

6.Serve immediately with the fresh lemon wedges.

Mediterranean Meatball Gyros

Gyros are one of the most popular Mediterranean dishes that you can make and now with the help of this recipe, you can make this traditional dish in the comfort of your own home.

Makes: 4 servings

Total Prep Time: 30 minutes

Ingredients:

- 1 cup of Greek yogurt, plain

- ¼ cup of cucumber, grated

- 1 tsp.of garlic, minced

- 1 tsp.of extra virgin olive oil

- 1 Tbsp.of dill, fresh

- ½ tsp.of sea salt

- ¼ tsp.of black pepper

- 1 Tbsp.of lemon juice

- 1 pound of ground chunk

- ¼ cup of Italian breadcrumbs

- 1 egg, large

- 2 Tbsp.of flat leaf Italian parsley, chopped

- 1 Tbsp.of garlic, minced

- ½ tsp.of ground cumin

- ½ tsp.of sea salt

- ¼ tsp.of black pepper

- 1 cup of cucumber, chopped

- 1 cup of tomatoes, chopped

- ½ cup of red onion, thinly sliced

- 1 Tbsp.of flat leaf Italian parsley, chopped

- Dash of salt and black pepper

- 4 flatbreads, fresh

Directions:

1.In a large bowl, add in the plain Greek yogurt, grated cucumber, minced garlic, olive oil, dill, sea salt and black pepper.Add in the fresh lemon juice and stir well to mix.Cover and set aside to chill in the fridge until ready to serve.

2.Preheat the oven to 425 degrees.

3.In a large bowl, add in the ground chuck, Italian breadcrumbs, egg, two tablespoons of chopped parsley, one tablespoon of minced garlic, ground cumin, dash of sea salt and black pepper.Stir well to mix and form the mixture into meatballs.

4.Place the meatballs onto a large greased baking sheet.Place into the oven to bake for 10 minutes or until cooked through.

5.In a separate medium bowl, add in the one cup of chopped cucumbers, one cup of chopped tomatoes, sliced red onions and remaining tablespoon of chopped parsley.Stir well to mix.

6.Remove the meatballs from the oven.Increase the temperature of the oven to broil.Place the flatbreads on the baking sheet and place into the oven to toast lightly.

7.Place 4 meatballs onto each flatbread.Spoon the Tzatziki sauce over the top.Add a tablespoon or two of the cucumber salad.

8.Serve immediately.

Simple Mediterranean Olive Oil Pasta

Just as the name implies, this is a delicious pasta dish you can make whenever you are craving something simple.It is easy on the sauce and can be made with just a few simple ingredients.

Makes: 4 to 6 servings

Total Prep Time: 20 minutes

Ingredients:

- 1 pound of thin spaghetti

- ½ cup of extra virgin olive oil

- 4 cloves of garlic, crushed

- Dash of salt

- 1 cup of parsley, chopped

- 12 ounces of grape tomatoes, cut into halves

- 3 scallions, trimmed and chopped

- 1 tsp.of black pepper

- 6 ounces of artichoke hearts, marinated and drained

- ¼ cup of pitted olives, cut into halves

- ¼ cup of feta cheese, crumbled

- 10 to 15 basil leaves, torn

- 1 lemon, zest only

- Dash of crushed red pepper flakes, optional

Directions:

1.Cook the thin spaghetti according to the directions on the package.Once cooked, drain the pasta and set aside.

2.Place a large cast iron skillet over medium heat.Add in half a cup of extra virgin olive oil.Once hot, add in the garlic and a dash of salt.Reduce the heat to low and cook for 10 seconds before adding in the chopped parsley, chopped tomatoes and scallions.Stir well to mix and continue to cook for 30 seconds.

3.Add the drained pasta into the skillet and toss to coat.Season with a dash of black pepper and toss again.

4.Add in the drained artichoke hearts, pitted olives, crumbled feta cheese, torn basil, lemon zest and crushed red pepper flakes.Toss well to mix.

5.Remove from heat and serve immediately.

Pan Seared Mediterranean Cod with White Basil Sauce

This is a delicious seafood dish that you can serve whenever you are craving fresh seafood.Smothered in a delicious white wine sauce, this is one dish that even the pickiest of eaters will fall in love with.

Makes: 4 servings

Total Prep Time: 40 minutes

Ingredients for the basil sauce:

- 2 Tbsp.of extra virgin olive oil

- ½ tsp.of crushed red pepper flakes

- 2 cloves of garlic, minced

- 1 pint of cherry tomatoes, sliced into halves

- ¼ cup of dried white wine

- ½ cup of basil, chopped

- 2 Tbsp.of lemon juice

- ½ tsp.of salt

- ½ tsp of lemon zest

- ¼ tsp.of black pepper

- Ingredients for the cod:

- 2 Tbsp.of extra virgin olive oil

- 1 ½ pounds of cod, cut into 4 fillets

- Dash of salt and black pepper

Directions:

1.Preheat the oven to 375 degrees.

2.Place a large sautepanover medium heat.Add in the extra virgin olive oil.Once hot, add in the crushed red pepper flakes and garlic.Cook for 1 minute or until fragrant.

3.Add in the cherry tomatoes and continue to cook for 12 minutes or until soft.

4.Add in the white wine and stir well to mix.Bring the mixture to a simmer.Add in the basil, fresh lemon juice, fresh lemon zest, dash of salt and black pepper.Cook for 2 minutes.Remove the sauce from heat and set aside.

5.Place a separate large skillet over medium heat.Season the cod fillets with a dash of salt and black pepper.Add in one tablespoon of the oil into the skillet along with the cod fillets.Cook for 5 minutes on each side or until browned.

6.Remove the cod and place onto a large serving plate.Drizzle the basil sauce over the top.

Slow Cooker Mediterranean Chicken

This is an easy Mediterranean chicken dish that you can make if you don’t want to spend hours slaving over a hot stove.Made with roasted red peppers, this is a dish that is packed full of a delicious taste that is nearly impossible to resist.

Makes: 4 servings

Total Prep Time: 4 hours and 5 minutes

Ingredients:

- 4 chicken breasts, boneless

- Dash of salt and black pepper

- 3 tsp.of Italian seasoning

- 1 lemon, juice only

- 1 Tbsp.of garlic, minced

- 1 onion, chopped

- 1 cup of Kalamata olives

- 1 cup of roasted red bell peppers, chopped

- 2 Tbsp.of capers

- Thyme, chopped and for garnish

Directions:

1.Season the chicken with a dash of salt and black pepper.

2.Place a large skillet over medium to high heat.Add in a tablespoon of olive oil and once hot, add in the chicken.Cook for 1 to 2 minutes on each side or until browned.Transfer into a large greased slow cooker.

3.Add in the chopped onion, Kalamata olives, roasted red bell peppers and capers into the slow cooker.

4.Add in the Italian seasoning, fresh lemon juice and minced garlic.Stir well to mix.

5.Cover and cook on the lowest setting for 4 hours or on the highest setting for 2 hours.

6.Uncover and serve with a garnish of chopped thyme.

Grilled Mediterranean Turkey Meatballs

This is a delicious Mediterranean dish that you can serve during your next family cookout.It is so delicious.The entire family will be begging you for the recipe.

Makes: 8 servings

Total Prep Time: 25 minutes

Ingredients for the meatballs:

- 1 pound of lean ground turkey

- 1/3 cup of panko breadcrumbs

- ½ cup of fat free feta cheese, crumbled

- ½ cup of low in sodium pimiento stuffed olives, chopped

- 2 green onions, thinly sliced

- 3 cloves of garlic, minced

- ¼ cup of parsley, chopped

- 1 tsp.of Italian seasoning

- Dash of salt and black pepper

- 1 egg, beaten

- 8 to 10 bamboo skewers

- 2 red bell peppers, chopped into small 1 inch squares

Directions:

1.Preheat an outdoor grill to medium or high heat.

2.In a large bowl, add in the ground turkey, panko breadcrumbs, feta cheese, pimiento stuffed olives, sliced green onions, minced garlic, chopped parsley, Italian seasoning, dash of salt, black pepper and large egg.Stir well until evenly mixed.

3.Shape the meat mixture into 16 meatballs.

4.Thread the meatballs on the bamboo skewers, alternating with the chopped bell peppers.

5.Place the skewers on the grill and cook for 12 to 15 minutes or until the meatballs are cooked through.

6.Remove and serve immediately.

Mediterranean Stuffed Bell Peppers

This is a relatively easy to make stuffed bell pepper dish that you can make for your next dinner party.Best of all, it is packed full of a Mediterranean taste I know you will fall in love with.

Makes: 4 to 6 servings

Total Prep Time: 1 hour and 5 minutes

Ingredients:

- Extra virgin olive oil, as needed

- 1 yellow onion, chopped

- ½ pound of lean ground beef

- Dash of salt and black pepper

- ½ tsp.of allspice

- ½ tsp.of powdered garlic

- 1 cup of chickpeas, cooked

- ½ cup of parsley, chopped and extra for garnish

- 1 cup of short grain white rice, soaked for 10 to 15 minutes and drained

- ½ tsp.of hot paprika

- 3 Tbsp.of tomato sauce

- 2 ¼ cup of water

- 6 red bell peppers, tops removed and cored

- ¾ cup of chicken broth

Directions:

1.Place a medium pot over medium to high heat.Add in a tablespoon of the extra virgin olive oil.Once hot, add in the chopped yellow onion.Cook for 5 to 10 minutes or until golden.

2.Add in the lean ground beef and cook for 8 to 10 minutes.Season with a dash of salt, black pepper, allspice and powdered garlic.Add in the cooked chick peas and stir well to incorporate.

3.In the same pot, add in the chopped parsley, soaked white rice, hot paprika and tomato sauce.Stir well to mix.Add in the water and bring the mixture to a simmer.

4.Reduce the heat to low and cover.Cook for 15 to 20 minutes or until the rice is cooked.

5.Preheat an outdoor grill to medium or high heat.Place the bell peppers onto the grill.Cook for 10 to 15 minutes or until all of the sides are charred.Remove and set aside.

6.Preheat the oven to 350 degrees.

7.Place the bell peppers into a large baking dish.Fill the dish with ¾ cup of the chicken broth.Spoon the rice mixture into the bell peppers.Cover with a sheet of aluminum foil.

8.Place into the oven to bake for 20 to 30 minutes.

9.Remove and serve with a garnish of chopped parsley.

One Pot Mediterranean Chicken and Lemon Rice

This is another delicious one pot dish you can make whenever you are craving something convenient.It is packed with a fresh Mediterranean taste that I know you will fall in love with.

Makes: 5 servings

Total Prep Time: 1 hour

Ingredients for the chicken and marinade:

- 5 chicken thighs, skin-on and bone-in

- 1 to 2 lemons, zest and juice

- 1 Tbsp.of dried oregano

- 4 cloves of garlic, minced

- ½ tsp.of salt

Ingredients for the rice:

- 1 ½ Tbsp.of extra virgin olive oil, separated

- 1 onion, chopped

- 1 cup of long grain white rice

- 1 ½ cups of chicken broth

- ¾ cup of water

- 1 Tbsp.of dried oregano

- ¾ tsp.of salt

- Dash of black pepper

Ingredients for garnish:

- Parsley, chopped

- Lemon zest, fresh

Directions:

1.In a large Ziploc bag, add in all of the ingredients for the chicken and marinade.Stir well to mix and seal the bag.Set into the fridge to chill for 20 minutes.

2.Preheat the oven to 350 degrees.

3.Place a large skillet over medium to high heat.Add in half a tablespoon of the olive oil.Once hot, remove the chicken from the marinade and place into the skillet.Cook for 8 to 10 minutes on each side or until browned.

4.Drain the excess grease and transfer the chicken to a large plate.Clean out the skillet with a few paper towels.

5.Add another tablespoon of extra virgin olive oil into the skillet.Once hot, add in the onion and cook for 5 minutes or until translucent.Add in the white rice, chicken broth, ¾ cup of water, dried oregano, dash of salt and black pepper.Stir well to mix.

6.Place the chicken over the rice mixture and cook for 30 seconds.

7.Transfer into the oven to bake for 35 minutes.Remove the cover and continue to cook for another 10 minutes or until the rice is soft.

8.Remove from the oven and set aside to rest for 5 to 10 minutes.

9.Serve with a garnish of chopped parsley and fresh lemon zest.

Spicy Lentil Soup

This is a delicious Mediterranean soup dish that you can make whenever you are feeling under the weather.It will leave you feeling better in no time.

Makes: 4 servings

Total Prep Time: 55 minutes

Ingredients:

- ¼ cup of extra virgin olive oil

- 1 yellow onion, chopped

- 2 carrots, peeled and chopped

- 4 cloves of garlic, minced

- 2 tsp.of ground cumin

- 1 tsp.of powdered curry

- ½ tsp.of dried thyme

- 1, 28 ounce can of tomatoes, chopped and drained

- 1 cup of green lentils, rinsed

- 4 cups of vegetable broth

- 2 cups of water

- 1 tsp.of salt

- Dash of crushed red pepper flakes

- Dash of black pepper

- 1 cup of collard greens, chopped

- 1 lemon, juiced

Directions:

1.In a large Dutch oven set over medium heat.Add in the olive oil and once hot, add in the onion and carrots.Cook for 5 minutes or until soft.

2.Add in the minced garlic, ground cumin, powdered curry and thyme.Stir well to mix and cook for an additional 30 seconds or until fragrant.

3.Add in the can of tomatoes and stir well to incorporate.Continue to cook for 2 to 3 minutes.

4.Add in the green lentils, vegetable broth and water.Season with a dash of salt and crushed red pepper flakes.Season with the black pepper.Bring the mixture to a boil.Reduce the heat to low and cook for 30 minutes or until the lentils are soft.

5.Transfer two cups of the soup into a blender.Blend on the highest setting until smooth in consistency.Pour back into the pot.Add in the chopped green onions.Continue to cook for 5 minutes.

6.Remove the Dutch oven from heat.Add in the fresh lemon juice.Season with a dash of salt and black pepper.Serve immediately.

One Pot Chicken Smothered in a Roasted Red Pepper Sauce

This is a delicious Mediterranean dish that you can make whenever you are in a hurry to get dinner on the table.It can be made in less than 30 minutes and is packed full of a delicious Mediterranean flavor the entire family will fall in love with.

Makes: 4 servings

Total Prep Time: 25 minutes

Ingredients:

- 4 to 6 chicken thighs, boneless and skinless

- 2/3 cup of roasted red peppers, chopped

- 2 tsp.of Italian seasoning, evenly divided

- 4 Tbsp.of extra virgin olive oil

- 3 tsp.of garlic, minced

- ½ tsp.of salt

- ¼ tsp.of black pepper

- 1 cup of heavy whipping cream

- 2 Tbsp.of feta cheese, crumbled and optional

- Basil, thinly sliced, for garnish and optional

Directions:

1.In a food processor, add in the roasted red peppers, Italian seasoning, olive oil, minced garlic, dash of salt and black pepper.Pulse on the highest setting until smooth in consistency.

2.Grease a large skillet with cooking spray and set over medium to high heat.Season the chicken with one teaspoon of Italian seasoning.Add into the skillet and cook for 6 to 8 minutes on each side or until cooked through.Remove and transfer to a large plate.

3.Add the red pepper mixture into the skillet.Cook for 2 to 3 minutes or until piping hot.

4.Add in the heavy whipping cream.Stir well until thick in consistency.

5.Add the chicken back into the skillet.Toss well until coated.

6.Remove from heat.Serve with a garnish of crumbled feta cheese and sliced basil.

Mediterranean Grilled Cheese Sandwich

This is an easy Mediterranean meal that you can make whenever you are tight on time.It is incredibly easy to make and can be ready on your table in just a matter of minutes.

Makes: 1 serving

Total Prep Time: 10 minutes

Ingredients:

- 2 pieces of whole wheat bread

- 2 tsp.of butter

- 2 slices of feta cheese

- Red onion, cut into three rings

- 1 tomato slice

- ¼ cup of kale, chopped

- 2 Tbsp.of black olives, ripe and pitted

Directions:

1.Butter both slices of the whole wheat bread with butter.Place one piece of bread with the butter side facing down into a large skillet set over medium heat.

2.Top off with the tomato slice, three red onion slices, chopped kale and pitted olives.Top off with the remaining slice of bread, with the butter side facing up.

3.Cook for 3 to 5 minutes or until the bread is brown.

4.Remove from the skillet and set aside.

Mediterranean Kale and Farro Stew

This is a delicious stew dish that you can make whenever you need something filling and warm on a cold winter’s night.Be sure to serve this stew with fresh baked bread for the tastiest results.

Makes: 6 servings

Total Prep Time: 55 minutes

Ingredients:

- 2 Tbsp.of extra virgin olive oil

- 1 cup of carrots, chopped

- 1 cup of yellow onion, chopped

- 1 cup of celery, chopped

- 4 cloves of garlic, minced

- 5 cups of low sodium vegetable broth

- 1, 14.5 ounce can of tomatoes, chopped

- 1 cup of farro, rinsed

- 1 tsp.of dried oregano

- 1 bay leaf

- Dash of salt

- ½ cup of parsley sprigs, packed

- 4 cups of kale, chopped

- 1, 15 ounce can of cannellini beans, drained and rinsed

- 1 Tbsp.of lemon juice, fresh

- Feta cheese, crumbled and for serving

Directions:

1.Place a large pot over medium to high heat Add in the oil and once hot, add in the chopped c carrots and chopped celery.Cook for 3 to 5 minutes or until soft.

2.Add in the vegetable broth, chopped tomatoes, farro, dried oregano, bay leaf and a seasoning of salt.Stir well to mix.

3.Place the parsley over the top of the soup.Bring the soup to a boil.Reduce the heat to low and cover.Cook for 20 minutes.

4.Remove the parsley and add in the kale.Continue to cook for 10 to 15 minutes.Add in the cannellini beans and continue to cook for an additional 5 to 10 minutes.

5.Remove the bay leaf.Add in the fresh lemon juice.Stir well until evenly incorporated.

6.Remove from heat and serve with a topping of crumbled feta cheese.

Thin Mediterranean Pizza

This is another delicious pizza dish you can make for all of those pizza lovers in your home.Feel free to top off this pizza with your favorite toppings for the tastiest results.

Makes: 10 servings

Total Prep Time: 35 minutes

Ingredients:

- 1 ¼ cup of whole wheat flour

- ½ tsp.of instant yeast

- ½ cup of hot water

- Honey, for drizzling

- Dash of salt

- ½ cup of non-fat Greek yogurt

- 2 Tbsp.of tomato sauce

- 1 Tbsp.of Evoo

- ¼ tsp.of ground cumin

- ¼ tsp.of garlic salt

- ¼ tsp.of oregano

- 1 ½ cup of mozzarella cheese, shredded

- 1 cup of mushrooms, thinly sliced

- ¼ cup of olives, chopped

- 1 handful of spinach, chopped

- ½ of a roma tomato, thinly sliced

- 4 ounces of chicken, cooked and shredded

Directions:

1.Preheat the oven to 425 degrees.

2.In a large bowl, add in the whole wheat flour, yeast and dash of salt.Stir well to mix.Swirl one tablespoon of honey through the mixture and add in the hot water.Stir well until a dough begins to form.

3.Shape the dough into a ball.Set aside for 10 minutes.

4.Spread the dough into a thin crust on a large baking sheet.Place into the oven to bake for 5 minutes.Remove from the oven and set aside.

5.In a medium bowl, add in the Greek yogurt, tomato sauce, Evoo, ground cumin, garlic salt and oregano.Stir well to mix.Spread this sauce onto the crust.

6.Layer the shredded mozzarella cheese, sliced mushrooms, chopped olives, chopped spinach, sliced tomato and shredded chicken.

7.Place into the oven to bake for 12 minutes or until the cheese is browned.

8.Remove and cool for 5 minutes before serving.

Mediterranean Potato Salad

This is a great tasting salad dish that you can make whenever you are looking for something light and filling.It is packed full of a delicious Mediterranean taste that won’t disappoint.

Makes: 6 servings

Total Prep Time: 25 minutes

Ingredients:

- 1 ½ pound of baby potatoes, unpeeled

- Water, as needed

- 2 tsp.of salt

- ¼ cup of red onion, chopped

- ¼ cup of parsley, chopped

- ¼ cup of dill, chopped

- 2 Tbsp.of capers

Ingredients for the vinaigrette:

- 1/3 cup of extra virgin olive oil

- 2 Tbsp.of white wine vinegar

- 2 tsp.of Dijon mustard

- ½ tsp.of ground sumac

- ½ tsp.of black pepper

- ¼ tsp.of ground coriander

Directions:

1.Wash the baby potatoes under running water.Pat dry with a few paper towels.Slice thinly.

2.Place the potatoes into a large pot filled with water that is placed over medium heat.Bring the water to a boil and season with salt.Cook for 6 to 8 minutes or until the potatoes are soft.

4.In a small bowl, add in all of the ingredients for the vinaigrette.Whisk until evenly mixed.

5.Drain the potatoes and place onto a large baking sheet.Drizzle the vinaigrette over the top.Toss to coat and set aside to sit for 10 minutes.

6.Transfer the potatoes into a large bowl.Add in the chopped onions, chopped parsley, dill and capers.Toss well to mix and serve immediately.

Mediterranean Vegetable Quiche

If you are looking for a classy dish to serve to your friends and family during your next brunch event, then this is the perfect dish for you to make.

Makes: 8 servings

Total Prep Time: 1 hour and 10 minutes

Ingredients:

- ½ cup of sundried tomatoes, chopped

- Boiling water, as needed

- 1 pie crust, store-bought

- 2 Tbsp.of butter, soft

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 red bell pepper, chopped

- 2 cups of spinach, thawed

- ¼ cup of Kalamata olives, thinly sliced

- 1 tsp.of dried oregano

- 1 tsp.of dried parsley

- 1/3 cup of feta cheese, crumbled

- 4 eggs, large

- 1 ¼ cup of whole milk

- Dash of salt and black pepper

- 1 cup of cheddar cheese, shredded and evenly divided

Directions:

1.In a large bowl, add in the sundried tomatoes and cover with boiling water.Set aside to rest for 5 minutes or until soft.Drain and set aside.

2.Preheat the oven to 375 degrees.Place the pie crust into a large pie plate.Flute the edges and set aside.

3.Place a large skillet over medium to high heat.Add in the butter and once melted, add in the onion and minced garlic.Cook for 5 minutes or until the onions are soft.Add in the red bell pepper and continue to cook for another 3 to 5 minutes or until soft.

4.Add in the thawed spinach, sliced Kalamata olives, dried oregano and dried parsley.Stir well to mix.Cook for 5 minutes or until wilted.

5.Remove from heat.Add in the feta cheese and chopped tomatoes.Stir well to mix.

6.Spoon the mixture into the pie crust.

7.In a medium bowl, add in the eggs, whole milk, half a cup of cheddar cheese and dash of salt and black pepper.Stir well to mix.Spread the mixture over the spinach mixture.Sprinkle the remaining cheddar cheese over the top.

8.Place into the oven to bake for 50 to 55 minutes or until the crust is golden brown.

9.Remove and set aside to cool for 10 to 15 minutes before serving.

Pan Seared Mediterranean Salmon

This is a delicious Mediterranean dish you can serve if you are craving seafood. Serve this salmon with a fresh salad for the tastiest results.

Makes: 4 servings

Total Prep Time: 25 minutes

Ingredients for the salmon:

- 4 salmon fillets, skinned

- Canola oil, as needed

- 1 tsp.of smoked paprika

- 1 tsp.of garlic, granulated

- ½ tsp.of onion, granulated

- ½ tsp.of cumin

- ½ tsp.of coriander

- ¼ tsp.of salt

- ¼ tsp.of black pepper

- Dash of cayenne pepper

- 1 tsp.of lemon zest, grated

Ingredients for the salsa fresca:

- 1 cup of cherry tomatoes, cut into quarters

- 1 Persian cucumber, chopped

- ¼ of a yellow bell pepper, chopped

- 2 Tbsp.of Kalamata olives, pitted and chopped

- 2 Tbsp.of red onion, chopped

- 1 tsp.of dill, chopped

- 1 tsp.of flat leaf parsley

- ½ tsp.of lemon zest, grated

- 1 tsp.of lemon juice

- Dash of salt and black pepper

Ingredients for the couscous:

- 1 cup of couscous

- 1 ¼ cup of water

- Dash of salt

- 1 Tbsp.of extra virgin olive oil

- 1 clove of garlic, pressed

- 1 Tbsp.of parsley, chopped

Directions:

1.Place the salmon fillets onto a large plate.Drizzle two tablespoons of canola oil over the top.Season with the smoked paprika, granulated garlic, granulated onion, ground cumin, ground coriander, dash of salt, cayenne pepper, black pepper and fresh lemon zest.Toss to coat.Set the salmon aside to marinate for 20 minutes.

2.Place a large cast iron skillet over medium to high heat.Add in 2 to 3 tablespoons of canola oil into the skillet.Once hot, add in the salmon fillets.Sear on both sides for 4 minutes or until golden brown.Remove from the skillet and set aside on a separate plate.

3.In a small bowl, add in all of the ingredients for the salsa fresca.Stir well to mix.

4.In a medium saucepan over medium heat, add in the couscous.Toast for 1 minutes.Remove and set aside.

5.Using the same saucepan, add in the water, dash of salt, extra virgin olive oil and garlic.Stir well to mix and bring the mixture to a simmer.

6.Add in the couscous and remove from heat.Cover and set aside to sit for 5 to 8 minutes or until soft.Fluff with a fork.Add in the chopped parsley and stir well to mix.

7.Serve the salmon fillets with the salsa and couscous.

Creamy Tuscan Shrimp

This is the perfect Mediterranean dish to make whenever you need to impress your friends and family.Packed full of hearty shrimp and smothered in a creamy garlic sauce, this is a dish that is tough to resist.

Makes: 4 servings

Total Prep Time: 20 minutes

Ingredients:

- 2 Tbsp.of salted butter

- 6 cloves of garlic, chopped

- 1 pound of shrimp, tails removed

- 1 yellow onion, chopped

- ½ cup of white wine

- 5 ounces of jarred sun-dried tomatoes, drained

- 1 ¾ cups of half and half

- Dash of salt and black pepper

- 3 cups of baby spinach

- 2/3 cup of parmesan cheese, grated

- 1 tsp.of cornstarch, mixed with 1 Tbsp.of water

- 2 tsp.of Italian seasoning

- 1 Tbsp.of parsley, chopped

Directions:

1.In a large skillet placed over medium to high heat, add in one tablespoon of the butter.Once the butter is melted, add in the garlic.Cook for 1 minute or until fragrant.

2.Add in the shrimp and cook for 2 minutes on each side or until pink.Transfer into a large bowl and set aside.

3.In the same skillet, add in the remaining tablespoon butter.Add in the onion and cook for 5 minutes or until soft.

4.Add in the white wine and cook for 2 to 3 minutes or until it reduces slightly.Add in the tomatoes and cook for 1 to 2 minutes.

5.Reduce the heat to low.Add in the half and half.Bring to a simmer.Season with a dash of salt and black pepper.

6.Add in the spinach leaves and cook for 1 minute or until wilted.Add in the grated parmesan cheese and bring to a simmer.Cook for an additional minute or until the cheese is melted.

7.Add the shrimp back into the skillet.Sprinkle the Italian seasoning and chopped parsley.Stir well until incorporated.

8.Remove from heat and serve immediately.

Mediterranean Quesadillas

If you love the taste of quesadillas, then this is one dish you need to try for yourself.Topped off with a homemade tzatziki sauce, this is a dish that is hard to resist.

Makes: 8 servings

Total Prep Time: 30 minutes

Ingredients:

- 8, 8 inch flour tortillas

- 1, 10 ounce pack of spinach, frozen, thawed and drained

- ½ cup of sun dried tomatoes in olive oil, cut julienne and drained

- ½ cup of Kalamata olives, pitted

- 1 cup of mozzarella cheese, shredded

- 1 cup of feta cheese, crumbled

- 1 Tbsp.of dill

Ingredients for the tzatziki sauce:

- 1 cup of Greek yogurt, plain

- 1 English cucumber, chopped

- 2 cloves of garlic, pressed

- 1 Tbsp.of dill, chopped

- 1 Tbsp.of lemon juice

- 1 tsp.of lemon zest

- 1 tsp.of mint, chopped

- Dash of salt and black pepper

- 2 Tbsp.of extra virgin olive oil

Directions:

1.In a small bowl, add in all of the ingredients for the sauce.Whisk until evenly mixed.Cover and set into the fridge to chill for 10 minutes.

2.Preheat the oven to 400 degrees.Line a large baking sheet with a sheet of parchment paper.

3.Top the tortillas off with the spinach, tomatoes, pitted olives, mozzarella and feta cheese.Top off with another tortilla.Repeat with the remaining tortillas.

4.Place the quesadillas onto the baking sheet.Place into the oven to bake for 8 to 10 minutes or until the cheese is melted.

5.Serve with a drizzling of the tzatziki sauce and chopped dill over the top.

Mediterranean Shrimp Orzo Soup

This is another delicious seafood dish I know you won’t be able to get enough of.Be sure to serve this dish with fresh bread for the tastiest results.

Makes: 4 servings

Total Prep Time: 35 minutes

Ingredients:

- 8 ounces of sea scallops, side muscles removed

- Dash of salt and black pepper

- Extra virgin olive oil, as needed

- 1 ½ pounds of shrimp

- 1 green bell pepper, chopped

- 1 red bell pepper, chopped

- 1 yellow onion, chopped

- 6 cloves of garlic, peeled and minced

- 3 Tbsp.of tomato paste

- 1 Tbsp.of dried oregano, evenly divided

- 7 cups of vegetable broth

- 3 tomatoes, chopped

- 1 cup of orzo pasta

- 6 ounces of baby spinach

- 1 cup of parsley leaves, chopped

- 1 cup of dill, chopped

- 1 lemon, juiced

- Crushed red pepper flakes, optional

Directions:

1.Pat dry the scallops with a few paper towels.Season with a dash of salt and black pepper.

2.Place a large skillet over medium to high heat.Add in one tablespoon of olive oil.Once hot, add in the scallops.Sear for 1 ½ minutes on each side or until golden brown.Season with the dried oregano and transfer into a large serving plate.Set aside.

3.In the same skillet, add in another tablespoon of olive oil.Once hot, add in the shrimp.Sear for 2 to 3 minutes on each side or until the shrimp is pink.Remove from heat and season with a dash of dried oregano.

4.Place a medium pot over medium to high heat.Add in one tablespoon of olive oil.Once hot, add in the chopped green and red bell peppers, chopped onions, minced garlic, tomato paste, dash of salt and remaining oregano.Stir to mix and cook for 5 minutes.

5.Add in the vegetable broth.Bring the mixture to a boil.Add in the tomatoes.Cook for an additional 5 minutes or until soft.

6.Once boiling, add in the orzo pasta.Reduce the heat to medium and cook for 8 to 10 minutes or until the pasta is soft.

7.Add in the spinach, chopped parsley, chopped dill and fresh lemon juice.Stir well to incorporate.

8.Add in the scallops and shrimp.Stir well to mix.Add in the crushed red pepper flakes.

9.Remove from heat and serve immediately.

Mediterranean Potato Hash

This is the perfect Mediterranean recipe to make to help jump start your mornings.Made with fresh asparagus, chickpeas and eggs, this is a dish the family will be begging for every morning.

Makes: 4 servings

Total Prep Time: 25 minutes

Ingredients:

- Extra virgin olive oil, as needed

- 1 yellow onion, chopped

- 2 cloves of garlic, chopped

- 2 russet potatoes, chopped

- Dash of salt and black pepper

- 1 cup of chickpeas, canned and drained

- 1 pound of asparagus, chopped into ¼ inch pieces

- 1 ½ tsp.of ground allspice

- 1 tsp.of Za’atar

- 1 tsp.of dried oregano

- 1 tsp.of smoked paprika

- 1 tsp.of ground coriander

- Dash of sugar

- 4 eggs

- Water, as needed

- 1 tsp.of white vinegar

- 1 red onion, chopped

- 2 Roma tomatoes, chopped

- ½ cup of feta cheese, crumbled

- 1 cup of parsley, chopped

Directions:

1.Place a large cast iron skillet over medium heat.Add in 1 ½ tablespoon of olive oil.Once hot, add in the onion, garlic and chopped potatoes.Stir well to mix and cook for 5 to 8 minutes or until the potatoes are soft.Season with a dash of salt and black pepper.

2.Add in the drained chickpeas, asparagus and a seasoning of salt and black pepper.Stir well to mix.Continue to cook for 5 to 8 minutes.

3.Reduce the heat to low.

4.In a medium pot placed over medium heat, fill with water.Add in one teaspoon of the white vinegar.Once boiling, carefully break the eggs into the water.Poach for 3 minutes.Remove and place onto a plate.Season with a dash of salt and black pepper.

5.Add the onion mixture into the potato mixture.Stir well to mix.

6.Serve the potato hash with the poached eggs over the top.Top off with the chopped tomatoes, crumbled feta cheese and chopped parsley.

Conclusion

Well, there you have it!

Hopefully by the end of this book you have been able to satisfy all of your Mediterranean food cravings.By the end of this book not only do I hope you feel inspired to make authentic Mediterranean food from the comfort of your own home, but have also learned that making this delicious type of food is actually easier than you may have previously have thought.

So, what is next for you?

The next step for you to take is to begin making all of these delicious recipes for yourself.Once you have done that, it will be time for you to try making your own Mediterranean inspired meals from scratch.

Good luck!

About the Author

Martha is a chef and a cookbook author.She has had a love of all things culinary since she was old enough to help in the kitchen, and hasn’t wanted to leave the kitchen since.She was born and raised in Illinois, and grew up on a farm, where she acquired her love for fresh, delicious foods.She learned many of her culinary abilities from her mother; most importantly, the need to cook with fresh, homegrown ingredients if at all possible, and how to create an amazing recipe that everyone wants.This gave her the perfect way to share her skill with the world; writing cookbooks to spread the message that fresh, healthy food really can, and does, taste delicious.Now that she is a mother, it is more important than ever to make sure that healthy food is available to the next generation.She hopes to become a household name in cookbooks for her delicious recipes, and healthy outlook.

Martha is now living in California with her high school sweetheart, and now husband, John, as well as their infant daughter Isabel, and two dogs; Daisy and Sandy.She is a stay at home mom, who is very much looking forward to expanding their family in the next few years to give their daughter some siblings.She enjoys cooking with, and for, her family and friends, and is waiting impatiently for the day she can start cooking with her daughter.

For a complete list of my published books, please, visit my Author's Page...

https://www.amazon.com/author/martha-stephenson

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book!

I know you could have picked from many other books but you chose this one.Soa big thanks for downloading this book and reading all the way to the end.

If you enjoyed this book or received value from it, I'd like to ask you for a favor.Please take a few minutes to post an honest and heartfelt review on Amazon.com.Your support does make a difference and helps to benefit other people.

To receive an Email when there are"New Book Releases" by Martha Stephenson... Click on the"FOLLOW"box on the left-hand side of Author Page.Register to be notified of new book releases.Be sure and scroll down to see any new books published or if another book could help you or someone you love.

Amazon gives newer Kindle device readers the opportunity to rate this book and share your thoughts via an"automatic feed to your Facebook and Twitter accounts".I'd honored and grateful if you Scroll down to the last page to use the automated links with Facebook and Twitter if you are reading in a Kindle Reader.

Thanks!

Martha Stephenson

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Table of Contents

Introduction

15 Minute Mediterranean Chickpea Salad

Garlic and Herb Mediterranean Chicken and Potatoes

Mediterranean White Chicken Enchiladas

Roasted Mediterranean Veggie Risotto

Grilled Salmon with a Mediterranean Salsa

Grilled Mediterranean Chicken Salad

Mediterranean Meatball Gyros

Simple Mediterranean Olive Oil Pasta

Pan Seared Mediterranean Cod with White Basil Sauce

Slow Cooker Mediterranean Chicken

Grilled Mediterranean Turkey Meatballs

Mediterranean Stuffed Bell Peppers

One Pot Mediterranean Chicken and Lemon Rice

Spicy Lentil Soup

One Pot Chicken Smothered in a Roasted Red Pepper Sauce

Mediterranean Grilled Cheese Sandwich

Mediterranean Kale and Farro Stew

Thin Mediterranean Pizza

Mediterranean Potato Salad

Mediterranean Vegetable Quiche

Pan Seared Mediterranean Salmon

Creamy Tuscan Shrimp

Mediterranean Quesadillas

Mediterranean Shrimp Orzo Soup

Mediterranean Potato Hash

Conclusion

About the Author

Author's Afterthoughts

More Books by Martha Stephenson