Feta

The inspiration for this salad came to chef Hugh Acheson as he spoke to a friend who'd eaten at the Spotted Pig in New York City. "He'd had a salad and was telling me all the components," says Acheson. "It sounded wonderful, so I came up with my own version of it, using local ingredients from Georgia."

Condiments deliver flavor but often a lot of calories. A light yogurt sauce supplies healthy zip.

A saganaki is a traditional two-handled skillet in which Greeks serve aromatic one-pot dishes, typically topped with cheese. This recipe is a play on the classic shrimp and feta saganaki, to which I have added millet for a deliciously satisfying meal, finished with a dash of ouzo to infuse the shrimp with its distinctive anise flavor. A Dutch oven doubles beautifully as a serving vessel, or transfer the cooked millet to a shallow serving bowl and top the ouzo-infused shrimp.

Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

Summer colds? Not you! Each serving of this dish delivers all the immunity-boosting vitamin C you need per day.

This classic refreshing salad pairs perfectly with grilled lamb .

If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo ingredients of Turkish cuisine, but are also reminiscent of walnut-date bread with cream cheese: a delicious American classic. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

I have to admit that making a vegetarian dinner is liberating. When I don’t include meat, I feel entitled to splurge on other riches, in this case avocado and pumpkin seeds. Nonetheless, these veggie-packed tacos are proof that something can be hearty and healthful at the same time.

Serve with pasta, polenta, or rice. Accompany with steamed broccoli or braised escarole or kale.

These zucchini fritters are the perfect way to start the meal. Serve the keftedes, grape leaves , octopus , and feta and olives as mezedes (appetizers).

This recipe presents a fun variation on the traditional dish of shrimp and grits associated with the southeastern coastal regions of the United States. Polenta, thyme, capers, feta cheese, and currants update the classic with Mediterranean flavors. The inclusion of honey injects just the right amount of sweetness to complement the dish's many savory flavors. I encourage the use of sustainably raised and harvested prawns here, as they exact a considerably smaller toll on our global aquatic ecosystems.

This multi-culti recipe brings a moroccan flavor (the spice blend ras-el-hanout) to pastitsio, the classic Greek pasta dish.

The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refreshing character makes it a great counterpoint to hearty winter dishes. It should be served as soon as it’s made, or it can turn soggy. You can prepare the individual ingredients ahead of time and store them in separate bowls, tossing everything together just before serving.

These are just the thing if company's coming on a school night. On the side, add rice, couscous, or orzo tossed with herbs. Try some store-bought sorbet for dessert. Using multicolored grape tomatoes gives the lamb chops extra zip.

This striking side dish (it's bright pink) is a delicious new way to dress up humble beets. Pair the gratin with roasted lamb.

Want to grab a bottle of olive oil and lunch? Then stop by Caseus, a cheese shop/bistro combo. The place is named for drained, pressed milk curds—and the folks here do know their cheese. The shop carries more than 100 artisanal varieties, which show up on the bistro menu. In this recipe, goat cheese adds wonderful flavor and texture to spicy hush puppies.

Fresh and colorful, this vegetarian entrée is an ideal bring-along for a potluck supper. Quinoa, a delicate grain with a texture similar to that of couscous, cooks up in just 15 minutes. A complete protein, it's also nutritious. Look for it at supermarkets and natural foods stores. Smoked paprika can be found in the spice section of the supermarket.