40+ Delicious January Mediterranean Recipes to Warm Your Winter

January is the perfect time to embrace hearty, nutritious, and flavorful dishes that can warm you up and set the tone for a healthy year ahead.

Mediterranean cuisine, known for its vibrant flavors, healthy fats, and use of fresh ingredients, is an excellent choice to start the year on the right foot.

From rich soups and stews to light salads and roasted vegetables, Mediterranean dishes are not only satisfying but also full of health-boosting nutrients that are perfect for the colder months.

Whether you’re craving a comforting bowl of lentil soup, a zesty grilled chicken skewer, or a fresh quinoa salad, the Mediterranean diet has something to offer for every taste and occasion.

In this article, we’ve compiled over 40 Mediterranean recipes that are ideal for the month of January.

These recipes are designed to keep you nourished, energized, and feeling your best.

So, grab your apron, and let’s dive into the world of Mediterranean cuisine this January!

40+ Delicious January Mediterranean Recipes to Warm Your Winter

January is a time for renewal, and what better way to kick off the new year than with delicious, wholesome Mediterranean meals?

These 40+ recipes are perfect for every occasion, whether you’re preparing a simple weekday meal or a special dinner for friends and family.

The Mediterranean diet is all about balance—combining healthy ingredients like fresh vegetables, lean proteins, whole grains, and heart-healthy fats to create flavorful and satisfying dishes.

As you explore these recipes, you’ll not only discover exciting new flavors but also gain the benefits of a cuisine that’s been cherished for centuries for its positive impact on health.

So, make the most of this January with these Mediterranean-inspired recipes that promise to nourish both your body and soul.

Whether you’re new to Mediterranean cooking or a seasoned pro, these recipes will inspire you to cook with love and savor every bite.

Mediterranean Lentil Soup

A heartwarming and nutritious Mediterranean lentil soup is perfect for chilly January days. Packed with hearty lentils, fresh vegetables, and Mediterranean herbs, this recipe brings both flavor and comfort. The soup is not only vegan and gluten-free but also easy to prepare, making it an excellent addition to your winter meal rotation.

Ingredients:

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

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
2. Add garlic, cumin, oregano, and turmeric, and cook for an additional 1-2 minutes until fragrant.
3. Add lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 25-30 minutes, or until the lentils are tender.
5. Season with salt, pepper, and lemon juice to taste. Serve hot, garnished with fresh parsley.

This Mediterranean lentil soup is not only a hearty meal but also an excellent source of plant-based protein and fiber. The earthy lentils, combined with the fresh vegetables and bright citrusy notes from the lemon, make it a deliciously balanced dish. It’s perfect for a cozy lunch or dinner, providing warmth and nourishment to help you get through the winter months. The leftovers keep well and actually improve in flavor the next day, making it an ideal make-ahead option.

Baked Falafel with Tahini Sauce

Baked falafel with tahini sauce is a classic Mediterranean dish, perfect for a lighter yet satisfying meal. Packed with chickpeas, fresh herbs, and spices, these falafel are crispy on the outside and tender on the inside, offering a great source of protein and fiber. Paired with a rich, creamy tahini sauce, they create a flavorful, healthy meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 onion, roughly chopped
• 2 garlic cloves
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon baking soda
• 2 tablespoons flour (whole wheat or all-purpose)
• 1 tablespoon olive oil (for brushing)
• Salt and pepper to taste

For Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Water, as needed to thin the sauce
• Salt to taste

Directions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, baking soda, flour, salt, and pepper. Pulse until the mixture is coarse but holds together when pressed.
3. Form the mixture into small balls or patties and place them on the prepared baking sheet. Lightly brush the falafel with olive oil.
4. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. For the tahini sauce, whisk together tahini, lemon juice, olive oil, garlic, and salt in a small bowl. Add water, one tablespoon at a time, to achieve the desired consistency.
6. Serve the falafel hot with tahini sauce on the side.

Baked falafel with tahini sauce offers a delightful combination of textures and flavors. The falafel itself is bursting with savory spices, while the tahini sauce provides a smooth and creamy contrast. This dish is perfect for a healthy lunch or dinner and works wonderfully as a wrap with fresh vegetables and pita bread or as part of a Mediterranean mezze spread. It’s also a great make-ahead meal, with the falafel and tahini sauce holding up well in the fridge.

Mediterranean Quinoa Salad with Roasted Vegetables

This Mediterranean quinoa salad with roasted vegetables is a light, vibrant dish that’s both filling and packed with nutrients. The roasted vegetables bring a smoky depth of flavor, while the quinoa adds a fluffy, protein-packed base. Tossed with fresh herbs and a zesty lemon vinaigrette, this salad makes an excellent side dish or light main course for a healthy January meal.

Ingredients:

• 1 cup quinoa
• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 yellow zucchini, chopped
• 1 eggplant, chopped
• 1/2 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

For Lemon Vinaigrette:

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

Directions:

1. Preheat your oven to 400°F (200°C). Toss the bell pepper, zucchini, eggplant, and red onion in olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly charred.
2. While the vegetables are roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool.
3. For the vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
4. Once the vegetables are roasted and the quinoa is cool, combine the quinoa, roasted vegetables, cherry tomatoes, oregano, and basil in a large bowl.
5. Drizzle the lemon vinaigrette over the salad and toss gently to combine.

This Mediterranean quinoa salad is a colorful, flavorful way to enjoy a healthy meal. The roasted vegetables bring warmth and richness, while the quinoa provides a satisfying, protein-packed base. The fresh herbs and tangy lemon vinaigrette tie everything together with a refreshing zing. This dish is perfect as a light lunch, side dish, or even a meal prep option for the week ahead. Its vibrant flavors make it a delightful option for those looking to incorporate more plant-based meals into their diet.

Greek Lemon Chicken Soup (Avgolemono)

Greek lemon chicken soup, known as Avgolemono, is a comforting and light Mediterranean dish that blends tender chicken, fluffy rice, and a creamy lemon-egg sauce. This soup is perfect for a cozy January day when you’re craving something flavorful yet light. The combination of tangy lemon and silky broth makes it both refreshing and soothing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup rice (preferably short-grain)
• 2 eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add garlic and cook for an additional minute.
2. Pour in the chicken broth and bring to a boil. Once boiling, add the rice and cook according to package instructions (usually about 15 minutes).
3. While the rice is cooking, whisk together the eggs and lemon juice in a bowl. Gradually add 1/2 cup of the hot broth into the egg mixture to temper the eggs.
4. Once the rice is cooked, slowly add the egg-lemon mixture to the pot, stirring constantly to prevent the eggs from curdling.
5. Add the shredded chicken to the pot and stir well. Season with salt and pepper to taste.
6. Let the soup simmer for an additional 5-10 minutes. Garnish with fresh dill or parsley before serving.

Greek lemon chicken soup is a unique, rich soup that combines bright, tangy lemon with the warmth of chicken broth. The egg mixture thickens the soup, creating a creamy texture without the need for heavy cream. It’s a simple yet elegant soup that offers comfort while remaining light enough for a fresh start to the year. The lemon gives it a refreshing zing that balances the richness of the chicken and broth, making it an ideal dish for both chilly nights and light, satisfying lunches.

Stuffed Grape Leaves (Dolma)

Stuffed grape leaves, or Dolma, are a classic Mediterranean dish often enjoyed as an appetizer or a light main course. These tender grape leaves are filled with a fragrant mixture of rice, herbs, and spices, creating a flavorful and satisfying bite. Perfect for January, Dolma is both delicious and versatile, offering a light yet filling dish.

Ingredients:

• 1 jar grape leaves in brine, drained and rinsed
• 1 cup rice (short-grain or basmati)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 2 tablespoons olive oil, plus more for drizzling
• Salt and pepper to taste
• Juice of 1 lemon, plus extra for serving
• 2 cups vegetable broth (or water)

Directions:

1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the rice, cinnamon, cumin, and herbs, then season with salt and pepper. Add 1 1/2 cups of vegetable broth and bring to a simmer. Cover and cook for about 10 minutes, until the rice is halfway cooked. Let the mixture cool.
3. Once cooled, place a grape leaf on a flat surface, shiny side down. Spoon about 1 tablespoon of the rice mixture into the center of the leaf, fold in the sides, and roll it up tightly, like a burrito. Repeat with the remaining leaves and filling.
4. Arrange the stuffed grape leaves in a large pot, seam side down. Pour the remaining 1/2 cup of broth and lemon juice over the top, then drizzle with a little olive oil.
5. Cover the pot with a lid and cook over low heat for 40-50 minutes, or until the grape leaves are tender and the rice is fully cooked.
6. Serve warm, with additional lemon wedges for squeezing.

Dolma is a delightful Mediterranean dish, showcasing the perfect balance of savory rice filling and tangy grape leaves. These little parcels of goodness are often enjoyed with a side of yogurt or tzatziki, and their delicate flavors make them a perfect choice for January meals when you want something light but satisfying. The tender grape leaves and herbed rice offer a deliciously fresh taste of the Mediterranean, and they’re versatile enough to be served as an appetizer or a main dish.

Baked Mediterranean Fish with Vegetables

This baked Mediterranean fish with vegetables is a simple yet flavorful dish, perfect for a light, healthy meal in January. The fish is seasoned with aromatic Mediterranean spices, then baked alongside a colorful medley of vegetables, creating a one-pan dish that’s as easy to prepare as it is delicious. Ideal for those looking to add more seafood to their diet, this dish is fresh, bright, and full of vibrant flavors.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or sea bass)
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped

Directions:

1. Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the sliced vegetables in a single layer. Drizzle with 1 tablespoon of olive oil, sprinkle with oregano, garlic powder, salt, and pepper, and toss to coat.
2. Roast the vegetables for 15-20 minutes, stirring halfway through, until they start to soften.
3. While the vegetables are roasting, season the fish fillets with salt, pepper, and a little garlic powder. Once the vegetables are softened, push them to the sides of the baking sheet and place the fish fillets in the center.
4. Drizzle the fish with the remaining olive oil and lemon juice, then return the baking sheet to the oven. Bake for an additional 12-15 minutes, until the fish is cooked through and flakes easily with a fork.
5. Garnish with fresh parsley before serving.

Baked Mediterranean fish with vegetables is a perfect dish for January, offering a light yet satisfying meal. The fish, baked to perfection with the flavorful vegetables, provides a balance of textures and tastes, with the citrusy lemon juice adding a fresh brightness. This dish is not only quick and easy but also packed with nutrients, making it a great option for anyone looking to eat healthier in the new year. Its simplicity and vibrant Mediterranean flavors make it a versatile choice for lunch or dinner.

Mediterranean Chickpea Stew

This Mediterranean chickpea stew is a warm, hearty dish that’s perfect for January. The combination of chickpeas, tomatoes, spinach, and Mediterranean spices creates a rich, flavorful stew that is both filling and nutritious. It’s ideal for those seeking a plant-based meal that’s packed with protein and fiber to keep you satisfied throughout the day.

Ingredients:

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

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and garlic, and cook for 5-7 minutes until the vegetables soften.
2. Add the cumin, coriander, paprika, cinnamon, salt, and pepper. Stir to coat the vegetables in the spices and cook for 1-2 minutes.
3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, allowing the flavors to meld.
4. Add the chopped spinach and cook for an additional 3-4 minutes until wilted.
5. Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice.
6. Serve hot, garnished with fresh cilantro.

This Mediterranean chickpea stew is a perfect dish to warm you up on chilly January nights. The chickpeas provide a great source of protein, while the spinach adds a dose of greens. The combination of spices—cumin, coriander, paprika, and cinnamon—creates a wonderfully aromatic stew that’s both satisfying and comforting. The stew is also versatile, so feel free to add other vegetables or spices according to your preferences. It’s a filling, wholesome meal that’s easy to prepare and keeps well for leftovers.

Mediterranean Roasted Sweet Potatoes with Feta and Olives

These Mediterranean roasted sweet potatoes are a simple yet flavorful dish, perfect for a light January dinner. The natural sweetness of the roasted sweet potatoes pairs beautifully with the tangy feta cheese and briny olives. Tossed in Mediterranean herbs and olive oil, this dish is bursting with vibrant flavors and makes for a satisfying side dish or vegetarian main course.

Ingredients:

• 2 large sweet potatoes, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon fresh parsley, chopped
• Juice of 1 lemon

Directions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, oregano, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.
3. Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
4. Transfer to a serving dish and top with Kalamata olives, crumbled feta cheese, and fresh parsley.
5. Drizzle with fresh lemon juice before serving.

Mediterranean roasted sweet potatoes are a delicious, vibrant dish that combines sweet, savory, and tangy flavors in every bite. The creamy feta and salty olives complement the naturally sweet and tender roasted sweet potatoes, creating a satisfying and flavorful meal. This dish is versatile enough to serve as a side with grilled meats or as a vegetarian main course. The fresh lemon juice adds a burst of brightness, elevating the flavors even more. Whether served for a casual dinner or as part of a larger spread, these roasted sweet potatoes are sure to impress.

Mediterranean Grilled Vegetable Skewers

Mediterranean grilled vegetable skewers are a colorful and delicious dish that celebrates the rich flavors of summer vegetables with a Mediterranean twist. Although grilling is typically associated with warmer months, these vegetable skewers can be easily made in the winter using an indoor grill pan or oven. They’re perfect for a light January meal, full of fresh, smoky flavors.

Ingredients:

• 1 zucchini, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh lemon wedges for serving
• Fresh parsley for garnish

Directions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, toss the zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, garlic powder, cumin, salt, and pepper.
3. Thread the vegetables onto skewers, alternating between different vegetables for a colorful display.
4. Grill the skewers for 5-7 minutes on each side, or until the vegetables are tender and lightly charred.
5. Remove the skewers from the grill and garnish with fresh parsley.
6. Serve with lemon wedges for squeezing over the top.

These Mediterranean grilled vegetable skewers offer a fresh and smoky flavor profile that’s perfect for January, providing a light yet satisfying meal. The combination of seasonal vegetables and Mediterranean spices makes each bite bursting with flavor, and the grilling process enhances their natural sweetness and smokiness. These skewers can be served on their own, paired with a yogurt-based dipping sauce like tzatziki, or as part of a larger Mediterranean feast. They’re versatile, easy to prepare, and perfect for any occasion where you want a flavorful, wholesome dish.

Mediterranean Quinoa Salad with Roasted Vegetables

This Mediterranean quinoa salad with roasted vegetables is a vibrant and nutritious dish, perfect for the fresh start of January. The nutty quinoa provides a hearty base, while the roasted vegetables—such as zucchini, eggplant, and bell peppers—add depth of flavor. Tossed in a tangy lemon-oregano dressing, this salad is a refreshing, filling meal or a wonderful side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium zucchini, diced
• 1 eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon
• 1 tablespoon olive oil (for dressing)

Directions:

1. Preheat your oven to 400°F (200°C). Spread the diced zucchini, eggplant, and bell peppers on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with oregano, salt, and pepper, and toss to coat.
2. Roast the vegetables for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized.
3. While the vegetables are roasting, cook the quinoa. In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, red onion, olives, and feta. Toss gently.
5. Whisk together the lemon juice and 1 tablespoon of olive oil to make a dressing. Pour over the quinoa mixture and toss again. Garnish with fresh parsley before serving.

Mediterranean quinoa salad with roasted vegetables is a hearty yet light meal that perfectly balances flavors and textures. The roasted vegetables add richness and depth, while the quinoa provides a satisfying protein boost. The tangy lemon dressing brightens the dish, making it a refreshing option for January. This salad can be enjoyed on its own for lunch or served alongside grilled meats for a full Mediterranean meal. It’s also great for meal prep, as it holds up well in the fridge for a couple of days.

Mediterranean Baked Eggplant Parmesan

A Mediterranean twist on the classic Italian eggplant Parmesan, this version is lighter but still packed with flavor. The eggplant is lightly breaded and baked instead of fried, giving it a crispy texture that pairs perfectly with the rich marinara sauce and melted mozzarella. Topped with fresh basil, it’s a comforting dish that fits perfectly in January.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably whole wheat)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• Olive oil for drizzling

Directions:

1. Preheat your oven to 375°F (190°C). Place the sliced eggplant on a baking sheet lined with parchment paper.
2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper. Dip each eggplant slice into the breadcrumb mixture, pressing lightly to coat.
3. Arrange the breaded eggplant slices on the baking sheet in a single layer. Drizzle lightly with olive oil.
4. Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
5. While the eggplant is baking, heat the marinara sauce in a saucepan over low heat.
6. Once the eggplant is done, layer the slices in a baking dish. Spoon marinara sauce over each slice and sprinkle with shredded mozzarella.
7. Return the dish to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve.

Mediterranean baked eggplant Parmesan is a lighter take on a classic comfort dish, making it perfect for a healthier January meal. The breaded and baked eggplant offers a satisfying crunch, while the marinara sauce and melted mozzarella provide a rich, comforting flavor. The dish is further elevated by fresh basil, which adds a burst of brightness. This version of eggplant Parmesan is both filling and nutritious, with the baked eggplant offering fewer calories than the traditionally fried version. It can be enjoyed on its own or served alongside a simple salad for a complete meal.

Mediterranean Stuffed Peppers with Couscous and Feta

These Mediterranean stuffed peppers are a colorful and flavorful dish, perfect for a light yet satisfying January dinner. The peppers are filled with couscous, Kalamata olives, sun-dried tomatoes, and crumbled feta, then baked until tender. The result is a savory and filling meal that combines Mediterranean flavors in every bite.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup couscous
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh parsley for garnish

Directions:

1. Preheat your oven to 375°F (190°C). Place the hollowed-out peppers in a baking dish.
2. In a small saucepan, bring 1 cup of vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
3. In a large bowl, combine the cooked couscous, chopped olives, sun-dried tomatoes, feta, olive oil, oregano, salt, and pepper. Stir until well combined.
4. Stuff the mixture into the hollowed-out peppers, pressing down gently to pack the filling in.
5. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
6. Garnish with fresh parsley before serving.

Mediterranean stuffed peppers with couscous and feta are a flavorful, healthy dish that’s perfect for the new year. The couscous filling is light yet satisfying, with the salty olives and tangy feta providing bursts of flavor. The sun-dried tomatoes add a rich, umami taste, making each bite deliciously complex. These stuffed peppers are easy to make, filling, and perfect for a quick dinner. They can be served as a main dish or as part of a Mediterranean-inspired spread.

Mediterranean Spinach and Feta Pie

This Mediterranean spinach and feta pie, also known as “Spanakopita,” is a savory pastry filled with a mixture of spinach, feta cheese, and herbs wrapped in crispy phyllo dough. It’s a classic Greek dish that’s flavorful and satisfying, making it a perfect choice for a light yet filling January meal. Serve it as a main dish, side, or appetizer.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 10 oz (280 g) fresh spinach, washed and chopped
• 1/2 teaspoon dried dill
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup ricotta cheese (optional for creaminess)
• 1 package phyllo dough (about 12 sheets)
• 1/4 cup melted butter or olive oil for brushing

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes, until softened and translucent.
3. Add the spinach to the skillet and cook, stirring, until wilted and any excess moisture evaporates. Season with dill, nutmeg, salt, and pepper. Remove from heat and let cool for a few minutes.
4. Stir in the crumbled feta cheese and ricotta (if using) until combined.
5. Brush a baking dish with melted butter or olive oil. Place one sheet of phyllo dough into the dish, brushing it lightly with butter or oil. Repeat this process with 6-8 sheets, layering them to create a base.
6. Spoon the spinach and feta mixture into the phyllo dough, spreading it evenly.
7. Top the filling with remaining phyllo sheets, layering and brushing each with butter or oil.
8. Fold the edges of the phyllo dough over the filling to enclose it. Bake for 30-35 minutes, or until golden brown and crispy on top.
9. Let the pie cool for a few minutes before slicing. Serve warm.

This Mediterranean spinach and feta pie is a delicious, flaky pastry packed with the fresh, vibrant flavors of spinach and creamy feta. The phyllo dough adds a wonderful crunch, and the savory filling makes each bite satisfying. Whether served as a meal or a side dish, it’s a perfect way to enjoy the bold Mediterranean flavors. It’s also a great make-ahead dish that can be stored in the fridge and reheated for a quick meal throughout the week.

Mediterranean Lemon and Herb Chicken Skewers

These Mediterranean lemon and herb chicken skewers are a perfect option for a light yet flavorful meal in January. Marinated in a blend of olive oil, lemon juice, garlic, and Mediterranean herbs, the chicken comes out tender and juicy with a bright, citrusy flavor. Grilled to perfection, these skewers make a great main dish or can be served alongside a fresh salad or roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh lemon wedges for serving
• Fresh parsley for garnish

Directions:

1. In a large bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Whisk together to form the marinade.
2. Add the chicken cubes to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the chicken to absorb the flavors.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated chicken onto skewers, ensuring the pieces are evenly spaced.
5. Grill the chicken skewers for 4-5 minutes per side, or until the chicken is fully cooked and has nice grill marks.
6. Remove from the grill and let rest for a few minutes.
7. Serve the skewers with lemon wedges and a sprinkle of fresh parsley.

These Mediterranean lemon and herb chicken skewers are a simple yet flavorful dish that brings out the bright, fresh flavors of the Mediterranean. The lemon marinade gives the chicken a refreshing zest, while the herbs add depth and complexity. Whether served with a side of vegetables, a salad, or in a pita for a Mediterranean wrap, these skewers are perfect for a light yet satisfying January meal.

Mediterranean Lentil Soup

This Mediterranean lentil soup is a hearty and nutritious dish, perfect for January. Packed with protein-rich lentils, fresh vegetables, and Mediterranean spices, it’s both satisfying and full of flavor. The combination of tomatoes, garlic, onions, and a blend of spices like cumin and coriander makes this soup a warm, comforting dish that’s ideal for cold days.

Ingredients:

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

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté for 5-7 minutes, until softened.
2. Add the cumin, coriander, turmeric, salt, and pepper, and cook for another 1-2 minutes, stirring, until the spices become fragrant.
3. Stir in the diced tomatoes, lentils, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-35 minutes, or until the lentils are tender.
4. Add the chopped spinach or kale and cook for an additional 5-7 minutes, until wilted.
5. Taste and adjust the seasoning with salt, pepper, and a squeeze of fresh lemon juice for brightness.
6. Ladle the soup into bowls and garnish with fresh parsley.

This Mediterranean lentil soup is a filling and nutrient-packed dish that’s perfect for a healthy January meal. The lentils provide a great source of protein and fiber, while the Mediterranean spices give the soup a warm, comforting depth of flavor. The addition of greens like spinach or kale adds a dose of vitamins, making this soup a balanced meal. It’s easy to make, incredibly hearty, and holds up well for leftovers, making it a great option for meal prep during the colder months.

Note: More recipes​ are coming soon!