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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
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Looking for some easy Halloween ideas for a potluck or your Halloween party? Deviled eggs are easily turned into creepy spider deviled eggs.
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Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.
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These tortilla chips are first topped with an Italian-style sauce, pepperoni and Italian sausage. Then the nachos are garnished with feta cheese onions, black olives, and sour cream. Yum.....
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Get Caesar Tofu Salad Recipe from Food Network
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Scrambled eggs with mushrooms, olives, ham, jalapenos, and Cheddar cheese, baked until firm, then cut into individual square portions. Great for a holiday brunch with sausage, and easily adapted with your favorite ingredients.
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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Toasted baguette slices are broiled with a savory topping of feta cheese, Greek olives, tomato, and roasted red pepper for a Mediterranean-style appetizer they'll love.