Our cuisine comes from the 21 countries that surround the Mediterranean Sea, such as, Morocco, Algeria, Italy, France, Spain, Greece, Egypt, Turkey, Israel, Cyprus, Jordan, Lebanon, and Syria. The food consists primarily of fresh fruits and vegetables with an emphasis on poultry and seafood, rice, grains, beans, and pastas.
Grilling or broiling is the prevalent method of cooking, with extra virgin olive oil used in the preparation of salads, marinades, vegetables, poultry and seafood. Eggplant, arti- chokes, squash, tomatoes, legumes, onions, mushrooms, okra, cucumbers, and a variety of greens are served fresh. Yogurts and cheeses are also major components of Mediter- ranean cooking as are fresh herbs and spices.