Bob Terwilliger > wrote:

> I'm trying *not* to keep it along Italian or Greek lines; I
> want to include things which are from (or at least inspired by)
> the cuisines of Spain, Italy, southern France, Greece, Morocco
> (or Tunisia), Lebanon, and Turkey.

Spanish ideas a

Get hold of some padrones peppers from Happy Quail Farms,
and serve those... they require a quick sauteeing until
they blister.

or,

Piquillo peppers stuffed with crab.

Steve