Get the latest Meditteranean recipes from Group Recipes. http://www.grouprecipes.com/tag/meditteranean I love making and serving frittatas. They don’t require the delicate folding of traditional omelets and they can be made in any cooking style desired. Use a large covered, heavy skillet that can be transferred to the oven. Measures of seasoning are just a guideline. Use more or less depending on your own preferences. I usually substitute chervil for parsley in Mediterranean dishes. This dish can be varied countless ways, but this version I made up last week using some of my favorite herbal combinations. I served it alongside three other "main dishes" so guests could take a slice or just sample. My guests (mostly family) enjoyed it, which is always the ultimate test, because they won't be shy about telling me if they don't like it. http://www.grouprecipes.com/47969/frittata-formaggio-with-potatoes.html Fantastic salad, goes well with fish. http://www.grouprecipes.com/21854/cypriot-beetroot-salad.html Dairy-Free, Gluten-Free, Vegan Ginger, turmeric, cinnamon and saffron infuse each spoonful of this savory soup — a hearty combination of lentils, chickpeas, fennel, onions and tomatoes. Pick up the spice profile with a dollop of Charmoula, a Moroccan condiment sauce with garlic, cumin, cilantro and jalapeño. Great with a warm whole wheat pita and a simple salad on the side. http://www.grouprecipes.com/12766/moroccan-spiced-chickpea-and-lentil-soup.html This delicious Portuguese regional specialty, called migas, is a dish of sautéed meats served over fried bread. Here is the version from Fialho restaurant in Evora, Portugal. They marinate the pork in a red-pepper paste popular in the Alentejo, but paprika makes a nice substitute. The seasoned pork needs to be chilled overnight, so begin this recipe a day before serving it. http://www.grouprecipes.com/11580/pork-and-sausage-saute.html Those seeking truly authentic Mallorcan cuisine, uncorrupted by the tastes of the northern European tourists who descend on the island in droves, should head to Es Baluard restaurant in Palma. Here, chef Joan Torrens lovingly preserves old recipes, modernizing them slightly but always staying true to the vibrant simplicity of the local traditions, One of his signature dishes is this fish, slowly braised in the oven on a bed of potatoes and capped with a mouthwatering ragout of red and yellow bell peppers, tomatoes, and chard. Currants and pine nuts, which are used liberally in Joan’s kitchen, add the Moorish accent characteristic of Mallorcan cuisine. In fact, the dish brings to mind the food of Sicily - another cuisine that melds Mediterranean and Arab flavors to seductive effect. The recipe is a bit more involved than just plonking fish in the oven, but the result is a marvelous one-dish meal that requires nothing more than a salad of peppery greens. http://www.grouprecipes.com/10998/mallorcan-braised-grouper.html I remember when this recipe first appeared in Goumet magazine, it was contributed by a man who didn't want his mother's wonderful recipe to be forgotten. It may not look like much, but if you like beans... this is the recipe for you. http://www.grouprecipes.com/10983/portugese-bean-stew.html What a yummy appetizer this is...and very versatile! I have served this at fancy cocktail parties and also during a superbowl game. I like to serve the meatballs on a bed of lettuce with sage leaves and dried apricots. It can look very sophisticated and EVERYONE loves them. I never have leftovers. http://www.grouprecipes.com/1875/sausage-and-sage-mini-meatballs-with-an-apricot-balsamic-sauce.html