Green, red, yellow, vegetables of any color are well adapted in the Mediterranean Sea. Bring out all their flavor by adding olive oil, vinegar, and herbs. Ingredients: 4 tomatoes cut in mouthful pieces 2 seeded peeled cucumbers cut 1 large red bell pepper cut 1/4 cup pitted kalamata olives halved 2 tbsp capers 1/2 cup purslane

This unusual but delicious omelet is adapted from a traditional local dish from the island of Chios Ingredients: 1/4 cup finely ground yellow cornmeal 2 cups milk (skimmed is fine) salt, to taste 1 large onion,finely chopped 3 tbs olive oil 1 cup chestnuts,boiled and peeled 4 eggs, lightly beaten 1 cup crumbled feta Procedure:

The marinade you will find here is a classic recipe can use for any meat you wish to marinate irrespective of the preparation whether skewered, grilled, or roasted. You can make a lovely sauce out of the marinade in two ways: either by blending all the ingredients together, passing it through a sieve and reducing