Tilapia is a very mild fish and easily adapts to all kinds of spices and flavors. It is readily available and a very affordable fish that doesn’t taste fishy. A light entree that’s healthy too especially needed during the holiday season. This seasoning would be delicious on any mild flavored fish. I don’t buy seasoning rubs very often but I really liked this one as it can be used in so many ways where you want “a little kick.”

There is some controvery over farming practices of tilapia – all I can say is know your fishmonger and buy from a reputable source.

I frequently associate lemon with fish so I thought a lemon flavored potato would be a good side. The fish recipe, slightly adapted, comes from fellow blogger Gail at https://snapshotsincursive.com/2022/10/07/jamaican-seasoned-fish/

I also drew inspiration from Gail’s Greek potato side dish but combined a few recipes to make…

I recently learned that many cookbooks on Mediterranean cuisine have a recipe for Fattoush salad – I didn’t know it was so popular. It is a Levantine salad made from toasted (which I prefer) or fried pieces of Arabic flatbread which includes pita bread. In one of my cookbooks (Dada Eats Love to Cook It: 100 Plant Based Recipes for Everyone at Your Table) she made sourdough croutons replacing the traditional pita chips. I liked these a lot maybe because they were spiced with za’atar. She also added pomegranate arials which noone else did – I enjoyed them.

Fattoush is composed of mixed greens, or maybe just romaine lettuce; veggies such as tomatoes, wedges or cherry, cucumbers (Persian or English), radishes, green onions or red onions. Two fresh herbs are usually a part of this refreshing salad; parsley, mint and occasionally fresh thyme…

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Nicolina Sergiacomo Peduzzi is the maker behind Rustichella D’abruzzo. the Italian pasta used in this post. She also created this recipe which I found in; Autentico Cooking Italian, the Authentic Way by Rolando Beramendi(2017). The pasta is made with carefully selected durum wheat semolina and pure spring water in Abruzzo where many consider the finest pasta comes from. The Peduzzi family has been making pasta since 1924 from this region of Italy. On the back of the pasta: “The combination of our fertile soil, salty Adriatic breezes and pure Apennine mountain spring water has long been said to work magic.”

This is a recipe Nicolina makes often for guests and the author of this cookbook had this pasta dish the first time he met her and continues to enjoy it everytime he comes “home.”

All I can say is you have to make this sumac-pomegranate flavored recipe while the tomatoes are perfectly ripe (at least here in Michigan). The spiced onions are heavenly and the chicken is tender and goes perfectly in this Palestinian recipe. It is a take on a dish called musakhan, which is chicken seasoned with tangy, deep red sumac which has a hint of lemon. Serve with some flat bread of your choice – I had some Naan on hand.

This is Christopher Kimball’s version of a popular dish from his cookbook “Milk Street Tuesday Nights Mediterranean”. There are some different ingredients as well as the method of cooking. It is simple to make with ingredients that are easily obtainable. I made some changes creating my own version. This recipe is a great choice to start winding down the summer.