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Tapenade-Stuffed Chicken Breasts

Tapenade-Stuffed Chicken Breasts

Tapenade-Stuffed Chicken Breasts

I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. —Jessica Levinson, Nyack, New York

Rosemary Goat Cheese Bites

Rosemary Goat Cheese Bites

Rosemary Goat Cheese Bites

My mom makes her own goat cheese and I wanted to show it off for a party. Once everyone tried it for the first time, I knew I had created a winning recipe. —Crystal Jo Bruns, Iliff, Colorado

Grecian Potato Cups

Grecian Potato Cups

Grecian Potato Cups

If you like stuffed potato skins, you’ll love these little cups filled with feta cheese, spinach, onion and more. They’re easy for guests to take and enjoy from a buffet.—Nicole Filizetti, Grand Marais, Michigan

Warm Greek Chicken Wraps

Warm Greek Chicken Wraps

Warm Greek Chicken Wraps

I recently made this recipe for one of my cooking classes and everyone loved that they had a taste of Greece on a low budget. I like to serve with a side of kale chips. —Kizmet Byrd, Fort Wayne, Indiana

Mediterranean Chicken Pasta

Mediterranean Chicken Pasta

Mediterranean Chicken Pasta

For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Jacksonville, North Carolina

Pesto Buttermilk Dressing

Pesto Buttermilk Dressing

Pesto Buttermilk Dressing

A good dressing is hard to beat; a great one is brilliant. We love a tangy blend of buttermilk and Greek yogurt. —Liz Bellville, Jacksonville, North Carolina

Minted Beet Salad

Minted Beet Salad

Minted Beet Salad

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets and the kalamata olives add a salty touch.—Barbara Estabrook, Rhinelander, Wisconsin

Artichoke-Walnut Cheese Ball

Artichoke-Walnut Cheese Ball

Artichoke-Walnut Cheese Ball

I like to pair this rich, nutty spread with a variety of crackers, but my best friend swears it tastes best with garlic bread. Give the cheese ball extra color with a sprinkling of fresh parsley.—Aysha Schurman, Ammon, Idaho

Cashew & Olive Feta Cheese Dip

Cashew & Olive Feta Cheese Dip

Cashew & Olive Feta Cheese Dip

My nutty cheese dip has bold flavors that go well with baked pita chips. If I’m hosting guests who like their food milder, I dial down the heat a bit by reducing the red pepper flakes.—Sonya Labbe, West Hollywood, California

Greek Salad with Lemon Dressing

Greek Salad with Lemon Dressing

Greek Salad with Lemon Dressing

I love salads and Greek food so decided to create a Greek salad. I based my recipe on a salad from one of my favorite restaurants. My husband and kids were the taste-testers, and now this is one of my most-requested dishes for family get-togethers and holidays.—Patti Leake, Columbia, Missouri

Zucchini & Cheese Roulades

Zucchini & Cheese Roulades

Zucchini & Cheese Roulades

My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or try sun-dried tomatoes in the place of the olives.
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