For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites.
What's better than a Greek salad topped with flavorful chicken? A Greek salad rolled up into a tortilla wrap, with chicken, tomato, feta and olives!
Pack this baby kale and cabbage salad with lots of mix-ins, and toss everything in a lightened-up Greek yogurt dressing. Main dish or side, depending on how much you add to it!
An all-purpose side dish (or make it a main course by adding some chickpeas, feta, chicken or shrimp), this orzo with slow-roasted or sun-dried tomatoes, lemon and parsley cooks in a skillet on the stovetop.
Risotto made with brown rice takes a bit longer to cook, so get your pressure cooker on for this recipe. Asparagus, mushrooms and toasted almonds bring out the flavor of the creamy rice.
Here's an easy salad that takes inspiration from Greece, Italy, France, the MidEast, and North Africa: a trip around the Mediterranean without leaving your kitchen!
Make this lemon, artichoke and shrimp risotto in the pressure cooker or on the stovetop. It's easy, with a can of artichoke hearts from the pantry.