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Mediterranean Sun

Pizza Basilea

Okay, it depends on how big your pizzas pan is. If its really big, use more ingredients, if smaller, you can adjust down. You can also adjust base don your taste and play with the recipe anyway you like. It's pizza!!! That means it's fun. You can change it, try something new, try something creative. Just have fun.

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Spaghetti Alla Puttanesca

Spaghetti alla puttanesca (literal translation: spaghetti as a prostitute would prepare) is a spicy, tangy and somewhat salty Italian pasta from the area of Naples. It is inexpensive and and typically Mediterranean.

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Spaghetti Amalfi Cetara

Spaghetti Amalfi Cetara

A very unique specialty from a small village called 'Cetara' on the Amalfi coast in Italy. 'Colatura di alici di Cetara' is produced from anchovies and gives this meal it's distinguished flavor.

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Pollo Tonnato

A light summer antipasto (appetizer), Italian style.

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Risotto Chanterelles

Risotto Chanterelles

Risotto can be made with mostly any vegetable or mushrooms and flavor – use 'Arborio' rice and hot water or broth to add to the rice, simmer on low flame while stirring – that's all!

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Gnocchi Alla Romana

Gnocchi alla romana is of Latium origin. It's name is famous in international cuisine to identify round gnocchi that is prepared with milk and enriched with butter, cheese and egg yolks; these delicious gnocchi are then baked with butter and cheese.

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Polenta

Polenta

Great basic polenta recipe, polenta is a traditional, everyday Italian and Ticino meal. Polenta is glutenfree. For a variation in flavor try adding Gorgonzola (cut into small pieces) instead of the Parmesan cheese.

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Focaccia with Olives

Traditional focaccia (without sugar!) – to be served as an appetizer or small snack.

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Homemade Classic Hummus

Homemade Classic Hummus

Hummus is the most basic and one of the most healthy of the spreads, and it is one of the most popular Middle Eastern dips. What is interesting is that I've been making hummus most of my life, but it was not until an Israeli friend showed me traditional techniques that the flavor and texture really reached a peak. I think it's better than any store-bought hummus when done this way. I hope you enjoy it too.

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Dr. Lustig's Book

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

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