>Make yourself a Mediterranean THING.
Sometimes I just have a hankering for hummus. Or maybe it’s my extreme and slightly unreasonable love of pickles (LOVE PICKLES). Either way I make this once in awhile as a non-cooked dish and I mix in whatever’s around. It generally includes (but is not limited) to the following:
Mediterran Wrap THING
– Tomatoes either raw diced or roasted.
– Chopped hot banana peppers
– Diced cucumber
– Beans or diced tofu, seitan, or chik patties
– minced cilantro, basil, scallions, parsley WHATEVER
– drizzle of olive oil
– vinegar to taste
– salt to taste
– crushed red pepper or hot sauce to taste
– black pepper to taste
– cumin to taste
– whatever the heck else is in the fridge. Olives are good. Roasted red peppers are good. Raw red peppers are good. Roasted eggplant is my very favorite. Rice, couscous, quinoa. ETC.
Mix it together and the longer it sits the better it tastes.
This kind of dish epitomizes my ideas of a healthy meal. A carb (but not too much), raw veggies, vinegar (cause I love it), and a protein of some sort. Utilizes leftovers.
I’m not really sure how people other than myself learn about classic spice and flavor combinations. I know that I read a lot of cookbooks and watched a lot of Food Network (though several years after I stopped cooking). The internet is a big help; you can read about tons of ethnic cooking. Now there’s a new book called The Flavor Bible but I found it to be so huge it was hard to read much less cross reference anything.
So per usual, I think the solution is to experiment.