You may find that many of the ingredient combinations used in traditional Mediterranean dishes are already in your pantry, refrigerator or freezer.
Olives
Chefs throughout the Mediterranean use olives for just about everything –in salads and sandwiches, on pizza, in pasta, in stuffing, or eaten plain or with savory herbs as mezzes in Greece or tapas in Spain (“small bites” enjoyed as snacks or appetizers).
Lemons and Oranges
Lemons and oranges are widely used throughout the Mediterranean in dressings, sauces, marinades, marmalades and as garnishes. Broiled chicken lightly basted with lemon juice, olive oil and garlic is a popular dish in Greece and other parts of the Eastern Mediterranean.
Eggplant
Eggplants are a mainstay of Mediterranean cuisine. They are good mashed, fried in olive oil, braised, or stuffed and baked in casseroles. Eggplant grilled with olive oil, basil, garlic, and pepper makes a delicious but light main dish.
Tomatoes
Like the eggplant, tomatoes are featured in dozens of Mediterranean recipes. Cooked pasta tossed with diced tomatoes, balsamic vinegar, and cannellini (white kidney) beans is a perfect dish any day of the week. Alternatively, why not savor a taste of the Mediterranean in our Healthy Choice Chicken Tuscany made with sun-dried tomatoes?
Figs and nuts
Figs and nuts (almonds, hazelnuts, pine nuts, walnuts) are grown all over the Mediterranean and used as toppings, spreads, in stuffing, in desserts, or simply eaten by themselves. The possibilities are endless.
Couscous
In Morocco, Algeria, and Tunisia, couscous is a popular food. Couscous is granular semolina from wheat. It is often served with milk as porridge; tossed with cooked, chopped vegetables and dressing as a salad; prepared with dried fruit, nuts and spices as a side dish; or sweetened and mixed with fruits for dessert. We feature couscous in the recipe Fruited Couscous Salad.
Learn more mouthwatering news about tastes of the Mediterranean and other European cuisine.
