Simply Mediterranean Recipes

Simply Mediterranean Recipes Fresh, healthy & flavorful Mediterranean dishes made easy 🌿 Discover authentic recipes, wholesome meals, and timeless flavors from the Mediterranean kitchen.

08/21/2026

Crispy Baked Spinach & Mushroom Quesadillas

Ingredients:

4 medium flour tortillas

1 tbsp olive oil

8 oz cremini or button mushrooms, sliced

3 cups fresh spinach

2 cloves garlic, minced

1.5 cups shredded mozzarella or Monterey Jack cheese

1/4 cup pine nuts (optional, for extra crunch)

Salt and pepper to taste

Instructions:

Heat olive oil in a skillet over medium heat. Add sliced mushrooms and garlic; cook until browned. Stir in fresh spinach until wilted, then season with salt and pepper.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place tortillas on the sheet. On one half of each tortilla, layer cheese, the spinach-mushroom mixture, pine nuts, and another sprinkle of cheese.

Fold tortillas over to form half-moons. Lightly brush or spray the tops with oil.

Bake for 12-15 minutes, flipping halfway through, until tortillas are golden brown and cheese is melted. Slice and serve hot.

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08/21/2026

Crispy Glazed Salmon Bites with Herb Cream Cheese

Ingredients:

1 lb salmon fillet, skin removed and cut into 1-inch cubes

1 tbsp olive oil

1 tbsp soy sauce

1 tbsp honey or maple syrup

1 tsp garlic powder

Salt and black pepper to taste

4 oz cream cheese, softened

1 tbsp fresh dill, finely chopped

1 tbsp fresh chives, finely chopped

1 tsp lemon zest

Instructions:

In a bowl, toss the salmon cubes with olive oil, soy sauce, honey, garlic powder, salt, and pepper until evenly coated.

Preheat your pan or air fryer. Cook the salmon bites over medium-high heat for 3-4 minutes per side (or air fry at 400°F / 200°C for 7-8 minutes) until crispy and caramelized.

In a small bowl, mix the softened cream cheese, chopped dill, chives, and lemon zest until smooth.

Top each hot salmon bite with a dollop of the herb cream cheese and garnish with fresh dill before serving.

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08/20/2026

Fresh Tomato & Zucchini Spaghetti 🍝

Ingredients:

8 oz spaghetti

2 tbsp olive oil

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into thin rounds

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh parsley, chopped

Instructions:

Cook the spaghetti in a large pot of salted water according to package instructions; drain.

Heat olive oil in a skillet over medium heat. Add the sliced zucchini and cherry tomatoes.

Sauté for 4-5 minutes until the vegetables soften and tomatoes begin to burst.

Add minced garlic and cook for an additional minute.

Add the cooked spaghetti directly into the pan and toss with the vegetables and oil.

Season with salt, pepper, and fresh parsley before serving.

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08/20/2026

Cheesy Chicken & Bell Pepper Casserole 🧀🔥

Ingredients:

2 cups cooked chicken breast, shredded or diced

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 cup onion, sliced

1 tsp taco seasoning or chili powder

1 1/2 cups shredded mozzarella or Mexican blend cheese

1 tbsp olive oil

Salt to taste

Instructions:

Preheat your oven to 375°F (190°C).

Lightly grease a baking dish. Spread the shredded chicken evenly across the bottom.

Layer the sliced red and green bell peppers and onions over the chicken.

Drizzle with olive oil and sprinkle the taco seasoning and salt over the top.

Cover generously with shredded cheese.

Bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown. Serve hot!

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08/20/2026

Creamy Mushroom & Asparagus Penne 🍝

Ingredients:

8 oz penne pasta

1 tbsp olive oil

1 cup cremini or white mushrooms, sliced

1 cup asparagus spears, cut into 2-inch pieces

2 cloves garlic, minced

1 cup heavy cream (or plant-based cream alternative)

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

Fresh parsley for garnish

Instructions:

Cook the penne pasta in salted boiling water according to package directions; drain and set aside.

Heat olive oil in a skillet over medium heat. Sauté the sliced mushrooms and asparagus until tender (about 5-7 minutes).

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper.

Toss the cooked penne into the sauce until evenly coated. Serve warm garnished with fresh parsley.

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08/20/2026

Tangy & Savory Pickled Lentils 🥗✨

Ingredients:

1 cup cooked brown or green lentils (cooled)

1/2 red bell pepper, finely diced

1/2 small onion, thinly sliced

1/4 cup olive oil

3 tbsp white wine vinegar or apple cider vinegar

1 tbsp fresh parsley, chopped

Salt and freshly ground black pepper to taste

Instructions:

In a glass jar, combine the cooked lentils, diced red bell pepper, and sliced onion.

Pour in the olive oil and vinegar.

Add the chopped parsley, salt, and black pepper.

Stir gently until all ingredients are well mixed and submerged in the liquid marinade.

Cover tightly and refrigerate for at least 1 hour before serving as a bowl topper or side.

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08/19/2026

Crispy Pepperoni Pizza Quesadilla 🍕🧀

Ingredients:

2 large flour tortillas

1 cup shredded mozzarella cheese

1/2 cup pepperoni slices

1 tsp Italian seasoning or dried oregano

1 tbsp melted butter or olive oil

Warm marinara sauce (for dipping)

Instructions:

Heat a skillet over medium heat and brush with a little butter or oil.

Place a tortilla in the pan. Top half of the tortilla with mozzarella, pepperoni, and Italian seasoning, then fold in half.

Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, and cheese is fully melted.

Press extra crispy pepperoni onto the outside if desired during the final turn.

Slice into triangles and serve hot with warm marinara sauce.

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08/19/2026

Crispy Cheesy Garlic Roasted Potatoes 🥔🧀

Ingredients:

4 large Yukon Gold potatoes (thinly sliced into rounds)

3 tbsp olive oil or melted butter

3 cloves garlic (minced)

1 tsp dried oregano / Italian seasoning

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 tbsp fresh chopped parsley

Salt and black pepper to taste

Instructions:

Preheat oven to 400°F (200°C).

Toss thinly sliced potatoes with olive oil, minced garlic, oregano, salt, and pepper.

Arrange potato slices in an overlapping layer on a baking sheet or dish.

Bake for 25-30 minutes until potatoes are cooked and edges are golden.

Top generously with mozzarella, Parmesan, and fresh parsley. Return to oven for 5-8 minutes until cheese is melted and gooey. Serve warm!

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08/19/2026

Fresh & Easy Mediterranean White Bean Salad 🥗🌿

Ingredients:

2 cans (15 oz each) Cannellini beans (drained and rinsed)

1 cup cherry tomatoes (halved)

1/2 cup Kalamata olives (pitted)

1/2 cup crumbled feta cheese

1/4 cup chopped fresh parsley or dill

Dressing: 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp dried oregano, salt & black pepper to taste.

Instructions:

In a large bowl, combine white beans, cherry tomatoes, Kalamata olives, feta cheese, and fresh herbs.

In a small cup, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

Pour dressing over the salad and toss gently to combine.

Serve immediately or chill in the fridge for 30 minutes to let flavors meld.

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08/19/2026

Easy Homemade Wonton Soup 🥟✨

Ingredients:

Wontons: 1 lb ground pork (or chicken), 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, 1 clove minced garlic, 2 green onions (finely chopped), 1 egg, 1 pack wonton wrappers.

Broth: 6 cups chicken broth, 1 tbsp soy sauce, 1 tsp sesame oil, 1 inch sliced ginger, 2 green onions, sliced baby bok choy.

Garnish: Chili flakes, chopped green onions.

Instructions:

Mix ground meat, soy sauce, sesame oil, ginger, garlic, chopped green onion, and egg in a bowl.

Place a small spoonful of filling in the center of a wonton wrapper, moisten the edges with water, fold, and seal tight.

Bring chicken broth, soy sauce, sliced ginger, and green onion to a boil. Reduce to simmer for 10 minutes.

Add wontons and baby bok choy to the broth; cook for 4-5 minutes until wontons float and are fully cooked.

Serve warm topped with chili flakes and fresh green onions.

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