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Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.
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Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.
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A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour.
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Asparagus Artichoke Salad! A light springtime salad of grilled or roasted asparagus with marinated artichoke hearts and cherry tomatoes.
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A little mild salsa teams nicely with lemon and Dijon mustard for a quick marinade and glaze for sauteed chicken.
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Mediterranean cheese marinated in olive oil and spice.
Ingredients: olive oil, aniseed, feta cheese
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Get Herb-Marinated Pork Tenderloins Recipe from Food Network
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Chicken is browned and simmered with marinated artichoke hearts, mushrooms, white wine and capers. A simple, savory aromatic treat.
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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
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Melt-in-your-mouth artichokes crown chicken baked in a mushroom-sherry glaze.
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Get Braised Baby Artichokes Recipe from Food Network
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Get Achiote Marinated Quail Recipe from Food Network