Mediterranean Recipe Ideas?!

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which part of the Mediterranean foods were you looking for?
there is a blog called momwhats4dinner.com Mediterranean inspired dishes. Mediterranean dishes, from Turkish, Albanian, Greek and Lebanese inspired dishes.
http://momwhats4dinner.com/

http://momwhats4dinner.com/

I suggest you try to narrow this down a bit more.
As a food enthusiast from the Mediterranean I consider food from Spain France Italy Greece Marocco and Turkey very different. All Mediterranean countries are very different from each other and their unique culture and background is reflected in the food they eat.
It may be safe to say that Mediterranean food involves fresh ingredients (non processed foods) and includes a lot of carbohydrates such as breads potatoes and pasta, and different kinds of meet mainly beef pork chicken rabbit horse meat and other game such as quails. Snails are common as appetizers not just in France.
Fish dishes are also very common especially in coastal areas and depending on the season.
Here are some ideas - if ou like any you can search the recipe

Appetizers
Snails in garlic with aglieoli - a paste made with water crackers, olive oil, tomatoes, chillies, plenty of garlic and vinegar
http://lh6.ggpht.com/_deIRsywnD34/SQh2_S…

Entrees:
Spaghetti with Mussels in Garlic
http://uk.images.search.yahoo.com/images…

Canneloni
http://uk.images.search.yahoo.com/images…

Timpana
http://uk.images.search.yahoo.com/images…

Maltese Salad with goats cheese water crackers white beans tomatoes and cucumbers
http://www.travelaroundeurope.co.uk/imag…

Fish Soup:
http://uk.images.search.yahoo.com/images…

Eggplant & Artichoke Spaghetti

This dish can be elevated to 'dinner party standard' by twirling the spaghetti with tongs to give it some height, serve it in a pasta bowl.

Olive oil for frying
2 medium egg plants
1 onion, sliced thinly
2 garlic cloves, diced
2 T tomato paste
3 tomatoes, chopped (or half can of whole tomatoes or chopped tomatoes)
100g button mushrooms, quartered
125g frozen peas
400g artichoke hearts, quartered
1 t basil
1 t oregano
Salt & pepper
50g parmesan cheese, grated or curls

1 Slice eggplant into 1cm rounds, sprinkle with salt for 30mins, lay slices in a colander to 'bleed'
2 Put spaghetti water on to boil, decide when to cook spaghetti
3 Roast red pepper, peel off the charred outer skin and slice into diamonds, set aside
4 Pat sliced eggplant on kitchen roll to soak up water
5 Heat frying pan and fry off eggplants rounds a few at a time, slide them onto a plate and set aside
6 Fry off onion and garlic until softened and sweet
7 Add tomato tomato paste and fry off (this sweetens it)
8 Stir in tomatoes, mushrooms and cook to soften
9 Add peas and artichokes
10 Slice eggplant into chunks
11 Add herbs and seasoning--heat through
10 Drain spaghetti and pour the wet spaghetti into the sauce and stir to coat and reheat
11 Twirl spagehetti using tongs to set it 'high' in the plate
12 Shave parmesan using a vegetable peeler

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