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This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.
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The happy mix of eggplant, peppers and onions is found throughout the Mediterranean Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside This salad is meant to be served at room temperature
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This tomato sauce is slowly simmered with garlic, carrots, red bell peppers, celery, onion, parsley and oregano. If you have the time, simmer it on medium-low for 3 hours.
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This cool and crunchy salad with colorful bell peppers, wild rice, and a hint of lemon pairs well with grilled chicken.
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Pair this recipe with other meze (appetizers or small dishes) from Michael Psilakis's authentic Greek dinner.
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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.
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Red and white quinoa are tossed with red onions, bell peppers, and a lime dressing for a refreshing summer salad. Bring to your next summer barbeque!
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This recipe proves coconut milk and tofu were made for each other.
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Get Four-Bean Relish Recipe from Food Network
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Great as a sandwich like sloppy Joes or over mashed potatoes or rice.
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This recipe for sweet and sour cabbage slaw couldn't be simpler to make! Try it as a side dish for grilled burgers, hot dogs, roast pork, or beef.