Puréed pumpkin lightens up an otherwise-classic dip recipe.
Pistou is the Provençal version of pesto. Minus the nuts and cheese, the condiment is stirred into hot soups just before serving or used as a bread dip. Here we’ve used cilantro instead of the traditional fresh basil to create a sauce that complements Southwestern and Asian dishes just as well as it does Mediterranean recipes.
Quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat. Taste and adjust the seasonings before serving the salad, as the grains may absorb some of the added flavor.
Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.
If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling.
Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.
Red grapes are the surprise element in this cold-weather version of a classic Mediterranean salad. They create little bursts of sweetness in each bite. Serve over a bed of baby spinach, if desired.
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
Some Gorgonzolas are made with gluten-containing yeasts, so carefully check the brand.
Small wonder frittatas and similar egg dishes are popular in Mediterranean countries. They taste even better the second day, served at room temperature (or a little warmer). For picnic fare, serve this frittata in wedges, like a quiche, or in thin slices on French bread, as a sandwich filling. Halved cherry tomatoes make a colorful, refreshing garnish.
When allowed to reduce or cook down, balsamic vinegar becomes slightly sweet and thick. Here, it adds full-bodied flavor to light, crunchy appetizers.