2,016 green recipes

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

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Greek red wine and tomato sauce with bay leaf, whole cloves, and oregano for oven-baked keftedes meatballs. Simmered until thick and fragrant, this is the authentic way to finish keftedes tou fournou.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.