25+ Delicious February Mediterranean Recipes You’ll Love

As winter begins to wind down and February settles in, we find ourselves craving dishes that are hearty, healthy, and comforting. Mediterranean cuisine offers the perfect solution with its rich flavors, vibrant colors, and nutrient-dense ingredients.

From roasted vegetables to succulent seafood, hearty grains, and fresh herbs, Mediterranean food provides a perfect balance of taste and wellness to warm up your February meals.

In this blog article, we’ve rounded up over 25 Mediterranean recipes that are ideal for February. Whether you’re looking for a light salad, a filling soup, or a flavorful main course, the Mediterranean diet is a celebration of fresh, seasonal ingredients that nourish the body and the soul.

So, let’s dive into these recipes that are sure to inspire your February meals and bring the sunshine of the Mediterranean right into your kitchen!

25+ Delicious February Mediterranean Recipes You’ll Love

The Mediterranean diet is a treasure trove of flavorful dishes that can bring variety, freshness, and warmth to your February meals.

From grilled vegetables and savory stews to light seafood and nutrient-packed salads, these 25+ Mediterranean recipes offer something for everyone.

Whether you’re cooking for a family dinner, hosting friends, or meal prepping for the week, these recipes are sure to impress while keeping things healthy and satisfying.

So, embrace the Mediterranean way of eating this February and enjoy meals that not only taste amazing but also nourish your body.

Mediterranean Winter Salad with Roasted Vegetables

This Mediterranean Winter Salad combines the best of hearty winter vegetables with vibrant Mediterranean flavors. Roasted vegetables like sweet potatoes, carrots, and Brussels sprouts are paired with fresh greens and a tangy lemon-oregano dressing. It’s a warm, nutritious dish perfect for the cold February weather, offering a balance of textures and a burst of flavor.

Ingredients:

• 1 large sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 2 medium carrots, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (e.g., arugula, spinach, and kale)
• ½ cup feta cheese, crumbled
• ¼ cup pomegranate seeds (optional)
• ¼ cup walnuts, toasted

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Recipe:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes, Brussels sprouts, and carrot slices with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. While the vegetables roast, prepare the dressing by whisking together olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper in a small bowl.
5. In a large bowl, combine the mixed greens, roasted vegetables, crumbled feta, pomegranate seeds, and toasted walnuts.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve warm or at room temperature.

This Mediterranean Winter Salad with Roasted Vegetables is a delightful way to embrace the flavors of the Mediterranean while enjoying the heartiness of winter produce. The roasted vegetables provide warmth and depth, while the tangy dressing adds a fresh kick. It’s a perfect dish for February—nutritious, vibrant, and filling.

Mediterranean Lemon Herb Chicken Skewers

These Mediterranean Lemon Herb Chicken Skewers are a light yet satisfying meal, brimming with the fresh, zesty flavors of lemon, garlic, and fresh herbs. Marinated in a lemony marinade, the chicken becomes tender and flavorful, while the grilling process brings out a smokey edge. It’s an easy, flavorful dish that pairs wonderfully with a side of couscous or a refreshing salad.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breast, cut into cubes
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• Wooden skewers, soaked in water for 30 minutes

Recipe:

1. In a large bowl, mix together the olive oil, lemon zest, lemon juice, garlic, oregano, parsley, salt, and pepper to create the marinade.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to overnight for more intense flavor).
3. Preheat your grill or grill pan over medium-high heat.
4. Thread the marinated chicken onto the soaked skewers.
5. Grill the skewers for about 6-8 minutes per side, or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C).
6. Remove the skewers from the grill and let them rest for a few minutes before serving.

These Mediterranean Lemon Herb Chicken Skewers are a fantastic way to incorporate fresh Mediterranean flavors into your meals. The combination of lemon, garlic, and fresh herbs infuses the chicken with a bright, zesty flavor, while the grilling process adds a smoky depth. Perfect for a healthy and satisfying meal in February, these skewers are ideal for a weeknight dinner or a weekend barbecue.

Mediterranean Chickpea and Spinach Stew

This Mediterranean Chickpea and Spinach Stew is a warming, plant-based dish that’s perfect for the chilly February days. Full of protein-rich chickpeas, tender spinach, and aromatic spices like cumin and coriander, this stew brings the flavors of the Mediterranean right into your home. It’s hearty, nourishing, and packed with flavor, making it a satisfying choice for both vegans and non-vegans alike.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Recipe:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the minced garlic, cumin, coriander, and paprika. Stir for about 1 minute, until the spices become fragrant.
3. Stir in the chickpeas, vegetable broth, and diced tomatoes. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
4. Add the fresh spinach to the pot and cook for an additional 5-7 minutes, until the spinach is wilted.
5. Season with salt, pepper, and lemon juice to taste.
6. Ladle the stew into bowls and garnish with fresh parsley before serving.

This Mediterranean Chickpea and Spinach Stew is the epitome of comfort food with a Mediterranean twist. The chickpeas provide a satisfying base, while the spinach adds a burst of freshness. The aromatic spices transform the stew into a flavorful dish that’s perfect for warming up on a cold February day. It’s a nourishing, easy-to-make meal that’s as healthy as it is delicious.

Mediterranean Spaghetti with Roasted Red Pepper Sauce

This Mediterranean Spaghetti with Roasted Red Pepper Sauce is a flavorful, comforting dish that combines the natural sweetness of roasted red peppers with garlic, olive oil, and fresh herbs. The creamy sauce is perfect for coating pasta, making it an easy and satisfying meal for a cozy February evening. The addition of pine nuts and feta adds texture and extra Mediterranean flair.

Ingredients:

• 12 oz (340g) spaghetti
• 2 large red bell peppers, roasted and peeled
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• ¼ cup vegetable broth
• ¼ cup heavy cream (optional for richness)
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 2 tablespoons fresh basil, chopped
• ¼ cup pine nuts, toasted
• ¼ cup feta cheese, crumbled (optional)

Recipe:

1. Roast the red peppers by placing them on a baking sheet under the broiler for 15-20 minutes, turning occasionally until the skin is charred. Remove from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin and remove the seeds.
2. Cook the spaghetti according to the package instructions. Drain, reserving a little pasta water.
3. While the pasta cooks, heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the roasted red peppers to the pan, along with the vegetable broth and cream (if using). Simmer for 5 minutes, then use an immersion blender to purée the sauce until smooth. Season with salt, pepper, and oregano.
5. Toss the cooked pasta in the sauce, adding a splash of pasta water if needed to thin the sauce.
6. Garnish with fresh basil, toasted pine nuts, and crumbled feta.

This Mediterranean Spaghetti with Roasted Red Pepper Sauce is an indulgent yet light dish that captures the essence of Mediterranean flavors. The roasted peppers provide a smoky sweetness, while the pine nuts and feta give it a lovely contrast in texture. It’s a perfect winter comfort food that can easily be made in February, offering a fresh, hearty meal to brighten up your table.

Mediterranean Stuffed Eggplant with Quinoa and Pine Nuts

Mediterranean Stuffed Eggplant with Quinoa and Pine Nuts is a healthy, satisfying dish filled with a medley of flavors and textures. The eggplant halves are roasted until tender, then stuffed with a savory quinoa mixture that includes pine nuts, tomatoes, and fresh herbs. This dish is a complete meal on its own, full of nutrients, and perfect for a cozy February dinner.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 small onion, chopped
• 1 cup cherry tomatoes, halved
• ¼ cup pine nuts, toasted
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• ¼ cup crumbled feta cheese (optional)
• 2 tablespoons olive tapenade (optional)

Recipe:

1. Preheat your oven to 375°F (190°C). Scoop out the center of the eggplant halves, leaving about ½-inch of flesh around the edges. Brush the cut sides with olive oil and season with salt and pepper. Place the eggplant halves on a baking sheet, cut side down, and roast for 25-30 minutes, until the flesh is tender.
2. While the eggplant roasts, heat olive oil in a pan over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
3. Stir in the cherry tomatoes and cook for an additional 3-4 minutes, until they begin to soften.
4. In a large bowl, combine the cooked quinoa, sautéed onions and tomatoes, toasted pine nuts, fresh parsley, oregano, and feta cheese (if using).
5. Once the eggplant is roasted, flip the halves over and stuff each one with the quinoa mixture.
6. Return the stuffed eggplants to the oven and bake for another 10 minutes, until everything is heated through.
7. Serve the stuffed eggplants with a drizzle of olive tapenade, if desired.

Mediterranean Stuffed Eggplant with Quinoa and Pine Nuts is a flavorful and filling dish that combines the rich taste of roasted eggplant with the nuttiness of quinoa and pine nuts. The stuffing is light yet satisfying, making this a great option for a February meal. The dish is versatile and can easily be adapted to suit various dietary preferences, providing a nourishing, plant-based option for dinner.

Mediterranean Lamb and Olive Stew

This Mediterranean Lamb and Olive Stew is a warm, comforting dish that brings together tender chunks of lamb, briny olives, tomatoes, and a blend of Mediterranean spices. Slow-cooked to perfection, the stew is rich, savory, and perfect for a cold February evening. It pairs wonderfully with crusty bread to soak up the delicious sauce.

Ingredients:

• 1 lb (450g) lamb shoulder, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup green olives, pitted and halved
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley, for garnish

Recipe:

1. Heat olive oil in a large pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6-8 minutes. Remove the lamb and set aside.
2. In the same pot, add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the cumin, cinnamon, salt, and pepper, allowing the spices to bloom for about 1 minute.
4. Return the lamb to the pot, then add the diced tomatoes, chicken broth, and olives. Bring the stew to a simmer, then reduce the heat and cook, covered, for 1.5 to 2 hours, or until the lamb is tender.
5. Stir in the fresh rosemary and lemon juice, adjusting seasoning to taste.
6. Garnish with fresh parsley before serving.

This Mediterranean Lamb and Olive Stew is a hearty and aromatic dish that will warm you up during chilly February nights. The lamb becomes meltingly tender after slow cooking, while the olives provide a satisfying brininess that complements the spices. It’s a perfect winter meal, packed with Mediterranean flavors and ideal for serving with crusty bread or over couscous.

Mediterranean Lemon Chicken with Olives and Artichokes

Mediterranean Lemon Chicken with Olives and Artichokes is a light yet flavorful dish perfect for a February dinner. This recipe combines juicy chicken thighs, briny olives, tender artichoke hearts, and a zesty lemon sauce. The combination of Mediterranean ingredients and fresh herbs creates a vibrant, well-balanced meal that is both comforting and refreshing, ideal for a cozy winter evening.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup artichoke hearts (fresh or jarred)
• 1 cup green olives, pitted and halved
• 1 lemon, zest and juice
• 1 cup chicken broth
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 3 cloves garlic, minced

Recipe:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season the chicken thighs with salt and pepper and sear them, skin-side down, for about 5 minutes until golden brown. Flip the chicken over and cook for another 2 minutes.
3. Add the garlic to the pan and cook for 1 minute, then add the artichoke hearts, olives, lemon zest, and chicken broth.
4. Bring to a simmer, then transfer the skillet to the oven. Roast for 30-35 minutes, or until the chicken is fully cooked (an internal temperature of 165°F).
5. Once done, remove from the oven, drizzle with lemon juice, and garnish with fresh oregano and parsley.

Mediterranean Lemon Chicken with Olives and Artichokes is a hearty yet fresh dish that combines the savory flavors of chicken with the bright, tangy notes of lemon and olives. The artichokes add a tender texture, while the broth creates a rich sauce. Perfect for a simple yet elegant February meal, it’s a great choice for those who want to indulge in Mediterranean flavors while keeping the meal light and nutritious.

Mediterranean Chickpea and Spinach Stew

This Mediterranean Chickpea and Spinach Stew is a wholesome, vegetarian option that is perfect for warming up during February. With a base of hearty chickpeas, fresh spinach, and rich tomatoes, this dish is simple to make yet packed with bold Mediterranean flavors. Infused with garlic, cumin, and paprika, the stew is comforting, flavorful, and full of nutrients, making it a great choice for a cozy, plant-based dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• 1 cup vegetable broth
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley, for garnish

Recipe:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Stir in the cumin and smoked paprika, allowing the spices to toast for 1 minute.
3. Add the chickpeas, diced tomatoes (with their juice), and vegetable broth. Stir to combine and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to meld together.
4. Add the fresh spinach, stirring until it wilts into the stew.
5. Season with salt, pepper, and fresh lemon juice. Adjust seasoning to taste.
6. Garnish with fresh parsley before serving.

This Mediterranean Chickpea and Spinach Stew is a perfect, cozy meal for February. The dish is rich in plant-based protein and full of Mediterranean spices that bring out the earthy flavors of chickpeas and the fresh, vibrant taste of spinach. The smoked paprika adds a depth of flavor, while the lemon juice brightens the stew. It’s a satisfying, nourishing meal that is perfect for a chilly evening.

Mediterranean Baked Cod with Tomato and Olive Sauce

Mediterranean Baked Cod with Tomato and Olive Sauce is a light and flavorful dish that combines tender cod fillets with a savory tomato and olive sauce. The Mediterranean ingredients, including garlic, capers, and fresh herbs, create a bright and aromatic sauce that complements the mild flavor of cod. This dish is quick and easy to prepare, making it a great option for a healthy February dinner.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 can (14.5 oz) diced tomatoes
• 1 cup green olives, pitted and halved
• 2 tablespoons capers
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 lemon, sliced

Recipe:

1. Preheat your oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper.
3. In a saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the diced tomatoes, olives, capers, and oregano to the pan. Stir to combine and bring to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.
5. Pour the tomato and olive sauce over the cod fillets, then place a few lemon slices on top.
6. Bake for 15-20 minutes, or until the cod is fully cooked and flakes easily with a fork.
7. Garnish with fresh parsley and basil before serving.

Mediterranean Baked Cod with Tomato and Olive Sauce is a light yet flavorful dish that’s perfect for February. The fresh, aromatic tomato sauce pairs wonderfully with the tender cod, and the olives and capers add a delicious briny punch. This dish is not only healthy but also easy to prepare, making it a great weeknight meal that brings the flavors of the Mediterranean to your table.

Mediterranean Roasted Vegetables with Hummus and Pita

Mediterranean Roasted Vegetables with Hummus and Pita is a vibrant, healthy dish that celebrates the flavors of roasted seasonal vegetables. The combination of eggplant, zucchini, bell peppers, and onions, all roasted to perfection with olive oil and herbs, creates a hearty, satisfying meal. Paired with creamy hummus and warm pita bread, this dish is not only full of flavor but also offers a great balance of textures. It’s perfect for a February dinner or as an appetizer for gatherings.

Ingredients:

• 1 medium eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup hummus (store-bought or homemade)
• 4 pita bread rounds
• Fresh parsley, chopped for garnish

Recipe:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced eggplant, zucchini, bell peppers, and onion with olive oil, salt, pepper, oregano, cumin, and smoked paprika.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
4. While the vegetables roast, warm the pita bread in the oven for 5 minutes or toast on a pan.
5. To serve, arrange the roasted vegetables on a platter, serve with a generous dollop of hummus, and add the warm pita on the side.
6. Garnish with fresh parsley and serve immediately.

Mediterranean Roasted Vegetables with Hummus and Pita is a delicious, healthy dish that highlights the bright, earthy flavors of roasted vegetables. The creamy hummus and warm pita complement the dish perfectly, offering a satisfying meal. This dish is not only vegan-friendly but also quick to prepare, making it an ideal choice for a wholesome February meal. It’s perfect for sharing with family and friends or as a nutritious solo dinner.

Mediterranean Falafel with Tzatziki Sauce

Mediterranean Falafel with Tzatziki Sauce is a popular vegetarian dish that brings the flavors of the Mediterranean to your kitchen. Made with chickpeas, fresh herbs, and spices, falafel is crispy on the outside and soft on the inside. Paired with a cool and creamy tzatziki sauce made from yogurt, cucumber, and garlic, it’s a refreshing, satisfying meal that’s perfect for any time of the year. The crispy falafel and tangy tzatziki make this dish irresistible.

Ingredients:

• 2 cups cooked or canned chickpeas, drained and rinsed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 2 tablespoons flour (or chickpea flour for gluten-free)
• 1 teaspoon baking powder
• Olive oil, for frying

For Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and excess water squeezed out
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste

Recipe:

1. To make the falafel, place the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, salt, and pepper into a food processor. Pulse until everything is finely chopped but not pureed.
2. Add flour and baking powder to the mixture, then pulse again until well combined. If the mixture is too wet, add a little more flour.
3. Form the mixture into small balls or patties, about 1 to 2 inches in diameter.
4. Heat olive oil in a large skillet over medium-high heat. Fry the falafel in batches for 3-4 minutes per side, or until golden brown and crispy.
5. For the tzatziki sauce, combine the Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Mix until smooth and creamy.
6. Serve the falafel with the tzatziki sauce and enjoy!

Mediterranean Falafel with Tzatziki Sauce is a flavorful and satisfying dish that brings the best of Mediterranean street food to your table. The falafel’s crispy exterior and soft interior are complemented by the cool, creamy tzatziki sauce, creating a perfect balance of flavors and textures. This dish is great for a light lunch, dinner, or as an appetizer, and can easily be made gluten-free by using chickpea flour. A nutritious, flavorful meal that’s perfect for a cozy February dinner!

Mediterranean Shrimp and Orzo Salad

Mediterranean Shrimp and Orzo Salad is a light, refreshing, and satisfying dish that combines the sweetness of shrimp with the delicate texture of orzo pasta, all dressed in a zesty lemon and olive oil vinaigrette. This Mediterranean-inspired salad is filled with fresh vegetables like cucumber, cherry tomatoes, and red onion, making it a perfect choice for a healthy and vibrant February meal. It’s quick to prepare and can be enjoyed as a main or side dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Lemon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Recipe:

1. Cook the orzo according to package directions, then drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and pepper, and cook for 2-3 minutes on each side, or until they are opaque and fully cooked. Remove from heat and let cool slightly.
3. In a large bowl, combine the cooked orzo, shrimp, cucumber, cherry tomatoes, red onion, olives, and parsley.
4. To make the lemon vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
5. Pour the vinaigrette over the salad and toss gently to combine.

Mediterranean Shrimp and Orzo Salad is a flavorful and healthy dish that combines the delicate flavors of shrimp with the tangy, bright notes of lemon and fresh vegetables. This dish is perfect for a February meal, as it’s both light and satisfying, offering a refreshing break from heavier winter dishes. It’s easy to prepare, making it great for busy weeknights or meal prep, and is sure to be a hit at any gathering or family dinner.

Mediterranean Grilled Chicken Souvlaki with Tzatziki

Mediterranean Grilled Chicken Souvlaki with Tzatziki is a perfect combination of marinated, grilled chicken skewers served with a creamy and tangy tzatziki sauce. This dish is packed with Mediterranean flavors like garlic, lemon, and oregano, creating a simple yet flavorful meal. The grilled chicken is juicy and aromatic, while the tzatziki adds a refreshing element. This dish is versatile and can be served in pita bread, over a salad, or with roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 wooden skewers (soaked in water for 30 minutes)

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and excess water squeezed out
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste

Recipe:

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken pieces and toss to coat. Cover and marinate for at least 30 minutes, preferably 2 hours.
2. Thread the marinated chicken pieces onto the skewers.
3. Preheat your grill or grill pan over medium-high heat. Grill the chicken skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
4. While the chicken is grilling, make the tzatziki sauce by combining the Greek yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Stir well.
5. Serve the grilled chicken souvlaki with the tzatziki sauce on the side, along with pita bread or a Greek salad.

Mediterranean Grilled Chicken Souvlaki with Tzatziki is a flavorful and refreshing dish that brings the essence of the Mediterranean to your dinner table. The tender grilled chicken paired with the cool and creamy tzatziki sauce creates a perfect harmony of flavors. This dish is versatile and can be enjoyed in various ways—whether in a pita, over salad, or with roasted veggies. It’s an easy and healthy meal that is sure to impress your guests or family, especially during a cozy February evening.

Mediterranean Lentil Soup with Lemon and Olive Oil

Mediterranean Lentil Soup with Lemon and Olive Oil is a heartwarming, nutrient-rich soup that brings together the earthy flavors of lentils, vegetables, and Mediterranean spices. The soup is simple yet satisfying, made with onions, carrots, celery, and tomatoes, then simmered with lentils until tender. The addition of lemon juice and a drizzle of high-quality olive oil at the end elevates the flavors, making it a delicious and healthy option for a light winter meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Extra olive oil for drizzling
• Fresh parsley for garnish

Recipe:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes, or until softened.
2. Add the garlic, cumin, and coriander, and sauté for another minute until fragrant.
3. Stir in the diced tomatoes, lentils, and vegetable broth. Bring to a boil, then reduce the heat to a simmer and cover the pot. Cook for 25-30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.
5. Remove the pot from the heat, and stir in the lemon juice. Serve the soup hot, drizzled with olive oil and garnished with fresh parsley.

Mediterranean Lentil Soup with Lemon and Olive Oil is a healthy, satisfying, and delicious dish that is perfect for the colder months. The combination of lentils, vegetables, and warming spices provides a comforting meal, while the fresh lemon and olive oil add brightness and richness. This soup is incredibly easy to make and can be enjoyed as a light main course or as a starter to any Mediterranean meal. It’s an ideal dish to make for February when you’re craving something warm, nutritious, and full of flavor.

Mediterranean Grilled Vegetable and Quinoa Salad

Mediterranean Grilled Vegetable and Quinoa Salad is a wholesome, nutrient-packed dish that combines hearty grilled vegetables with protein-rich quinoa, tossed in a tangy lemon-oregano dressing. The vegetables, including bell peppers, zucchini, and eggplant, are grilled to perfection and add a smoky depth of flavor to the salad. The quinoa serves as a light, fluffy base that holds all the vibrant ingredients together, making this salad a perfect healthy choice for a February lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• Salt and pepper, to taste
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon fresh parsley, chopped

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Recipe:

1. Cook the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
2. Preheat your grill or grill pan over medium-high heat. Brush the zucchini, eggplant, and bell peppers with olive oil and season with salt and pepper.
3. Grill the vegetables for 4-5 minutes per side, or until they are tender and have nice grill marks. Remove from the grill and set aside to cool slightly before chopping into bite-sized pieces.
4. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper for the dressing.
5. In a large bowl, combine the quinoa, grilled vegetables, Kalamata olives, and feta cheese. Drizzle with the dressing and toss to combine.
6. Garnish with fresh parsley and serve.

Mediterranean Grilled Vegetable and Quinoa Salad is a vibrant, nourishing dish that brings together the flavors of the Mediterranean in a fresh and healthy way. The grilled vegetables add a smoky flavor, while the quinoa provides a hearty base that makes the salad filling. The tangy lemon-oregano dressing ties everything together, making it a perfect dish for a light yet satisfying meal. It’s great for lunch, dinner, or meal prepping for the week, and its bright flavors make it a perfect choice for February.

Note: More recipes are coming soon!