Feta

Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad.

Bite-size portions are just right for a cocktail party. If you'd like to serve the frittata for breakfast or brunch, cut it into larger pieces.

This is a lovely dish to serve with grilled pita bread, either alongside a couple of other mezze, while you have a drink before supper, or as an appetizer in its own right, or as a light lunch with a good salad on the side. In the summer, please use fresh peas; at all other times of year the wondrous frozen pea will do. You can make this dish in advance, put it in the fridge, and bring it back to room temperature when you want it.

Here, grilled chicken turns into a fiesta-style main course. Use leftover canned chipotles to flavor mayonnaise for sandwiches, or butter for chops and steaks.

A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.

A squeeze of lime unites all the flavors of these new-wave quesadillas.

Spanakopita is a Greek spinach pie that has become one of the most beloved dishes on the menu. In addition to being a satisfying vegetarian entree, you can cut the casserole into small squares and serve as a substantial appetizer.

Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish. Cornstarch thickens the cream quickly and imparts a velvety gloss.

Food editor Gina Marie Miraglia Eriquez, who created this menu, takes the Mexican tradition of sprinkling corn on the cob with cotija cheese and dried chile and turns it on its head. By substituting crumbled feta and mint, she gives the summer standby a Mediterranean slant. Cutting the ears into smaller sections makes them easier to coat with the buttery cheese and herb mixture—and way more fun to eat.

One large steak serves six when it's topped with a light and tangy salsa-salad.

While you're at it, double this recipe, then freeze the extra grilled focaccia. (Rewarm the thawed bread right on the rack in a 350°F oven for about 5 minutes.) It's great with soup or salad, or as a snack with drinks.

A great side dish—or afternoon snack.

Look for marinated feta in the refrigerated section of the supermarket where other specialty cheeses are sold.

Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Supermarket roast chicken can be easily dressed up, as in this lovely salad. Look for almond oil at some supermarkets and at specialty foods stores.