Colorful Mediterranean Grilled Pork with Mediterranean Salsa by Rosemarie

Unlike other cuisines, Mediterranean Cuisines isn’t of a particular ethnic persuasion but rather a culinary style of cooking that is influenced by an array of diverse people living around the Mediterranean Sea.

Mediterranian Spice Mix for Meats by Sandyg

Turkey-Date Meatballs with Lentils and Yogurt Sauce by Katherine

Ground turkey meets slightly sweet chopped dates in these healthy, baked meatballs adapted from a recipe in Food & Wine Magazine. Accompanied by lentils simmered in cinnamon and garlic and a tangy yogurt sauce it's a complete meal ready in just a little over 1 hour.

Roasted Tuscan Tuna Salad by Unknown Chef

We enjoy eating tuna. Fresh or flash frozen tuna is expensive in southern New Mexico. So, we find that canned albacore tuna is a good substitute. We wanted tuna salad for dinner that night. I roasted red, yellow and orange peppers and purple onion. (Many people call it red onion but I see purple.) Then, I added artichoke hearts,…

PESTO CAPRESE VEAL CUTLETS by Nazzareno Casha

Lamb & Black Olive Pasta by Mary Joseph

A Greek/Italian fusion of deliciousness.

Roman- Style Chicken by Chef Smith

Lobster Golden Gate by Gianfranco Pulina

Preparation: Boil the lobster in boiling water alive if possible. The times depend on the size of about 20/25 minutes. Cut the lobster in half along with shears, then, at will into smaller pieces. Season with plenty of extra virgin oil, salt and lemon juice

Tuna dressed in Yuzu Arbequino Vinaigrette by David Chiddo

Tuna with a Japanese twist

Tortellini Casserole by Nazzareno Casha

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mediterranean chicken pasta by DCMH