Recipes for a Mediterranean diet?

That you've tried and loved?? I already had some copied off of sites. My Dad was just put on this diet because of heart surgery and I wanted to get some good and recommended recipes from people who had already tried them??Recipes for a Mediterranean diet?
One of the easiest to make and a favorite in my house is fish cooked provencal.

I take a nice piece of white fish (cod, haddock) although it can be done with a swordfish or any meaty fish

I saute chopped onions and diced garlic

Add a can of good diced tomatoes and a handful of chopped Calamata olives. Sometimes I add a tablespoon of capers if I want a little more of a salty taste.

Once the flavors are combines just add the fish and pop it in a 350 oven for about 20 minutes or until the fish is cooked.

Easy, delicious and healthy.Recipes for a Mediterranean diet?
1 large container Low sodium chicken broth

1-1/2 cups of Lentils (dried bean isle)

1 bag of fresh spinach

1 onion chopped fine

1 carrot chopped (I buy baby carrots and chop them)

1 tbsp olive oil

Garlic powder and pepper to taste



In a stock pot put the oil in and move it around or brush it.

Add the onions, carrots and lentils on medium high heat until the onions are cooked through (stirring around so nothing sticks). Add Chicken broth and bring to a slow boil, then add your spinach, garlic powder and whatever else you like.... and cook until lentils are desired consistancy.



Its really healthy and tasty too.

Recipes for a Mediterranean diet?
Meditteranean Pasta and Chicken



Ingredients

1 lb chicken breast, cubed

1 (8 ounce) box frozen chopped spinach, thawed

2 garlic cloves

1/2 cup reduced-fat feta cheese

1/4 cup green olives, chopped

8 ounces whole wheat linguine



Directions

1cook pasta according to package.

2cook chicken in oil.

3remove chicken from pan.

4saute spinach with garlic.

5add back in pasta.

6top with feta cheese and olives.

7enjoy!


Tanimura %26amp; Antle Sweet Gem鈩?Mediterranean Salad --







INGREDIENTS

2 heads Tanimura and Antle Sweet Gem鈩?Gourmet Lettuce, chopped

2 heads radicchio, shredded

2 heads fennel bulb, thinly sliced

1/2 cup walnuts, toasted and chopped

2/3 cup Gorgonzola cheese, crumbled

6 cups baby arugula

Dressing

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/3 cup Olive oil

Salt and pepper to taste







DIRECTIONS

In small bowl which balsamic vinegar, mustard, salt, pepper. Add oil in stream, whisking until dressing is emulsified.

In another bowl toss Tanimura %26amp; Antle Sweet Gem鈩?lettuce, radicchio, fennel, walnuts, Gorgonzola and dressing. Arrange arugula on 8 plates, and then place salad mixture on top.





^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>




Mediterranean Chicken --







INGREDIENTS

2 teaspoons olive oil

2 tablespoons white wine

6 skinless, boneless chicken breast halves

3 cloves garlic, minced

1/2 cup diced onion

3 cups tomatoes, chopped

1/2 cup white wine

2 teaspoons chopped fresh thyme

1 tablespoon chopped fresh basil

1/2 cup kalamata olives

1/4 cup chopped fresh parsley

salt and pepper to taste







DIRECTIONS

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.

Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.

Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.





^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>




Grilled Mediterranean Vegetable Sandwich --







INGREDIENTS

1 eggplant, sliced into strips

2 red bell peppers

2 tablespoons olive oil, divided

2 portobello mushrooms, sliced

3 cloves garlic, crushed

4 tablespoons mayonnaise

1 (1 pound) loaf focaccia bread







DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.





^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>




Mediterranean Vegetable Stew --







INGREDIENTS

2 tablespoons olive oil, divided

1 cup chopped red onion

2 cups coarsely chopped green pepper

2 large garlic cloves, crushed

1 cup sliced mushrooms

1 small eggplant, unpeeled, cut in 1- to 2-inch chunks

1 (28 ounce) can crushed tomatoes

1/2 cup kalamata olives, pitted and sliced

1 (15 ounce) can chickpeas, drained and rinsed

1 tablespoon chopped fresh rosemary

1 cup coarsely chopped parsley







DIRECTIONS

In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.