Spice Up your Summer: New Recipes!

Summer is half-way through and you’re running out of healthy Mediterranean recipes! But luckily we are here to help and provide you with more recipes that you’ll love! I’ve found two recipes from foodnetwork.com and recipe.com: Mediterranean Summer Pasta with Salsa Cruda and Mediterranean Stuffed Zucchini! We hope you give these meals a try and let us know what you think!

Mediterranean Summer Pasta with Salsa Cruda


  • 1/2 cup flavorful pitted olives, lightly chopped
  • 2 ripe tomatoes, seeded and chopped 2 to 3 tablespoons chopped fresh mint
  • 2 tablespoons capers
  • 1 clove garlic, smashed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon orange zest


    Mediterranean Summer Pasta

  • 1/3 cup olive oil
  • Kosher salt and freshly cracked pepper
  • 12 ounces angel hair pasta
  • Parmesan, for grating


  1. In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper.
  2. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
  3. Just before serving, cook the angel hair pasta in salted boiling water according to package instructions.
  4. Remove the garlic clove from the pasta sauce.
  5. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce.
  6. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

Mediterranean Stuffed Zucchini

  • 6 medium zucchini, halved lengthwise
  • 1/3 cup olive oil, divided


    Stuffed Zucchini

  • 1 medium onion, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow squash, coarsely chopped
  • 8 ounces feta cheese, crumbled (about 1 1/2 cups)
  • 2 cups grape tomatoes, halved
  • 1/4 cup fresh parsley, finely chopped


  1. Preheat oven to 475 degrees Fahrenheit.
  2. Using a spoon, scoop out flesh of zucchini, leaving a 1/4 inch border, forming “boats.” Chop zucchini flesh and reserve.
  3. Brush zucchini lightly with oil and place hollowed sides down, on a parchment-lined baking sheet; bake 15 minutes. Remove from oven; cool.
  4. In the meantime, heat 1/4 cup of oil in a saute pan over medium-high heat. Add onion, salt, and pepper; saute until soft and slightly browned, 3-5 minutes. Add reserved zucchini and yellow squash; saute until liquid is evaporated, for about 10 minutes. Remove from heat and allow mixture to cool slightly. Fold in feta cheese, tomatoes, and parsley.
  5. Arrange zucchini, cut sides up, in two 9X13 baking dishes. Fill with squash-feta mixture.
  6. Bake until top is lightly browned, about 20 minutes.
  7. Serve immediately.

Give these recipes a try because just writing them down makes me hungry! Be sure to send in your testimonials, details under Share Your Story on the sidebar of the homepage. Eat well, live well, #StartTheCycle, and enjoy the rest of your summer!


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