Mediterranean regional cuisine remains a favorite on restaurant menus, perhaps because it offers something for everyone. It’s a vehicle for highlighting artisan ingredients and seasonal produce. Mediterranean recipes appeal to health-conscious diners, cheese-lovers, seafood fans, meat-eaters and vegetarians alike.
Our recipes this month include an array of appetizers. Roasted Sausages and Grapes from Al Forno Restaurant in Providence feature Italian hot sausage and sweet sausage. The Chick Pea and Grilled Eggplant Soup with Wisconsin Brie is a specialty from Chef Kent Rathbun of Abacus, Rathbun’s Blue Plate Kitchen and Jasper’s locations in Texas. Other cheese-rich ideas include the Murino Pizza recipe from Hot Italian in Emeryville, CA, which blends mozzarella and Gorgonzola, along with pears and a drizzle of honey. Seafood lovers will be tempted by Saucy Florida Rock Shrimp and Scallops from Bonefish Grill and Chef Tony Mantuano’s Tuna Crudo with Pistachios, from Spiaggia in Chicago.
Greek-inspired dishes include a selection of dips with pita, from Chef Marty Cattaneo of Dio Deka Fine Hellenic Cuisine in Los Gatos, Ca. From Yasser Mirza of Sound Bites in Boston comes the casual-dining inspiration for Jimmy’s Moroccan Eggs. Spanish influences are evident in the Tortilla de Patatas, a Spanish omelet from chef Dario Lagoa of Cafe Iberico in Chicago. These recipes and others appear on the pages that follow.