Brighten autumn days with a sun-kissed splash of Mediterranean flavor. The robust, earthy flavors and colors of the Mediterranean Basin are the perfect way to warm body and soul during the season's cooler days.

The cuisine of this region, which includes North Africa, Spain, Southern France, Southern Italy, Greece, and parts of the Middle East, are deliciously simple and have long been touted for their healthfulness.

As regional Mediterranean food continues to be a hot trend on the restaurant scene, more people are looking to recreate these flavor combinations at home.

From Spanish tapas to Moroccan tagines, spices are the secret to creating a Mediterranean flavor adventure.

Tomato, olive oil, onion, and garlic are the building blocks of most Mediterranean meals. It is the addition of other ingredients that creates distinctly different regional taste experiences.

The principles of Mediterranean cooking are simple. Locally grown ingredients are the stars, with little use of heavy or complex sauces.

Cooking techniques such as searing, roasting and grilling are used to enhance the flavors. Each ingredient offers contrast in sight, taste and texture.

1 tablespoon olive oil½ cup chopped onion½ pound smoked sausage or chorizo, cut lengthwise in half, then into ¼-inch slices1 cup long-grain rice, uncooked2 teaspoons Italian seasoning½ teaspoon ground turmeric2 cups chicken broth1 can (14½ ounces) diced tomatoes, drained1 pound uncooked shrimp, thawed, peeled, and deveined1 cup frozen peasfreshly ground black pepperHeat olive oil over medium heat in a large skillet. Add onion and sausage.Sauté 3 minutes or until the onion is softened. Stir in rice, Italian seasoning and turmeric. Sauté 2 minutes.Add broth and bring to a boil. Cover and simmer 15 minutes.Stir in tomatoes. Place shrimp in a single layer on top of the rice and top with peas. Cover and cook on medium-low 8 to 10 minutes or until rice is tender and shrimp are cooked.Stir and serve. Season with freshly ground black pepper, if desired.Makes 6 servings

4 boneless, skinless chicken breast halves or skinless chicken thighs (about 1¼ pounds)2 tablespoons flour, divided1¼ teaspoons ground cinnamon1 teaspoon seasoned salt½ teaspoon ground cumin½ teaspoon ground turmeric2 tablespoons olive oil1 cup chicken broth½ cup pitted whole dates, slicedcup whole almonds (with skins on)Place chicken in a self-closing plastic bag. Combine cinnamon, seasoning salt, cumin, turmeric and 1 tablespoon of flour.Sprinkle over chicken and toss well to coat. Heat oil in a large skillet over medium heat. Sauté chicken about 5 minutes per side.Mix remaining 1 tablespoon flour and broth; add to skillet. Bring to a boil over medium heat. Stir in dates and almonds. Simmer, covered, 7 minutes, or until chicken is done. Serve over couscous or rice.Makes 4 servings

1½ pounds firm white fish fillets, such as halibut, striped bass, or orange roughy1 tablespoon olive oil½ cup finely chopped onion1 can (14½ ounces) diced tomatoes, drained½ cup kalamata, green or black olives, pitted and cut in half lengthwise2 tablespoons white wine1 teaspoon basil leaves½ teaspoon garlic powder¼ teaspoon thyme leavesPreheat oven to 375 degrees. Coat an ovenproof baking dish with nonstick cooking spray. Place fish in single layer in baking dish.Lightly salt and pepper the fish. Bake for 12 minutes (or 15 minutes if fish is more than 1-inch thick).Meanwhile, heat oil in saucepan. Add onion. Sauté 5 minutes, or until onion is softened.Add tomatoes, olives, wine, basil, garlic, and thyme. Simmer, uncovered, over medium heat 3 minutes.Remove fish from oven. Spoon sauce over fish. Return to oven; bake an additional 5 minutes, or until fish flakes easily with a fork. Serve immediately.Makes 6 servings

2 tablespoons olive oil1 cup chopped onion2 cloves garlic, finely chopped2 teaspoons paprika1 cup apple cider2 bay leaves, broken in half1 pound Spanish chorizo, cut diagonally, into ¾-inch pieces¼ cup sun-dried tomatoes, coarsely chopped¼ cup chopped parsleyHeat oil in a saucepan over medium heat. Add onions and garlic. Sauté about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute.Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes.Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes. Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.Tip: If using Mexican, non-smoked chorizo, add five minutes to simmer time.Makes 12 servings

1½ pounds flank steak4 teaspoons basil leaves2 teaspoons garlic powder1 teaspoon ground black pepper1 teaspoon salt1 package (6 ounces) fresh baby spinach½ cup pine nuts, toasted¼ cup Parmesan cheese¼ cup dried breadcrumbs4 tablespoons olive oil, divided¾ cup chopped onion2 tablespoons dry red wine1 can (14½ ounces) diced tomatoes, undrainedCut flank steak almost in half horizontally without cutting all the way through. Open steak to form a rectangle.Combine basil, garlic, pepper and salt. Reserve 1 teaspoon for sauce.In a food processor, combine 1 tablespoon spice blend, spinach, pine nuts, Parmesan, breadcrumbs and 2 tablespoons olive oil. Pulse to make a coarse mixture.Spread over steak. Roll steak into a log shape. Tie with string in several places to close securely. Sprinkle with remaining spice blend.Preheat oven to 350 degrees. Pour 1 tablespoon olive oil into large skillet on medium-high heat.Add steak; sear on all sides until brown. Transfer steak into a 7-by-11 inch baking pan. Cover and bake 1 hour.Warm skillet over medium heat. Pour wine into skillet, scraping bottom of pan to loosen any bits of flavor. Add 1 tablespoon olive oil, reserved 1 teaspoon spice blend seasoning, and onions. Sauté 5 minutes. Set aside.Remove steak from oven and cover with foil. Let stand 10 minutes. Add tomatoes to skillet and cook 10 minutes over medium heat.Slice meat. Top with warm sauce.Makes 6 servings