Mediterranean Stuffed Zucchini Recipe | Real Simple olive oil,    pine nut,    spring onion,    zucchini/courgette,    sun dried tomatoes,    sausage Mediterranean Stuffed Zucchini Instructions Checklist   Step 1   Heat oven to 400 F. Heat the oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned...

Mediterranean Meat Loaf Recipe - Food.com olive oil,    walnut,    pine nut,    caper,    basil,    chickpea,    olive,    garlic,    sun dried tomatoes,    tomato,    aubergine/eggplant,    balsamic vinegar This is a wonderful vegetarian version of meatloaf. It's so scrumptious & delicious. It has just the right touch of balsamic vinegar and sun dried tomatoes - serve with noodles or rice and you...

Mediterranean Pantry Pasta Salad Recipe - Food.com black olive,    red onion,    red pepper,    chili dried/powder,    lemon peel,    olive oil,    pine nut,    pepper,    garlic,    sun dried tomatoes,    artichoke,    cheese,    pasta This is a delicious salad, with a couple of different twists, that can make it just a little different!! Serving Size: 1 (214) g   Servings Per Recipe: 8   AMT. PER SERVING % DAILY VALUE   Calories: 270....

Mediterranean Rice Salad Recipe - Food.com red bell pepper,    green bell pepper,    brown rice,    olive oil,    pine nut,    rosemary,    pepper,    caper,    basil,    olive,    carrot,    garlic,    sun dried tomatoes,    tomato,    artichoke,    balsamic vinegar,    salt,    lemon juice This recipe is adapted from Lundberg Rice. You can throw in any or all of the optional ingredients, servings are calculated using all optional ingredients - ENJOY!!! Serving Size: 1 (244) g   Servings ...

Savoury palmiers puff pastry,    pesto,    goat's cheese,    olive oil,    walnut,    pine nut,    pepper,    cloves,    basil,    garlic,    sun dried tomatoes,    salt,    parmesan cheese 1) Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin to 25 by 30cm. Spread the pastry with half the pesto, then sprinkle with half the goa...

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