This week Lynne brings us flavoring tricks from the Mediterranean: Simple uses for greens, olives, and roasted red pepper that will sex-up your weeknight meals. Lynne leaves us with her recipe for "Penne with Roasted Peppers, Olives, and Greens" to get us started. David Rosengarten of The Rosengarten Report joins us with his cheese picks from unexpected areas of the Mediterranean. And forum contributor Nancy gets the lowdown from Lynne on preserved lemons.

From David Rosengarten: Mediterranean Cheese Heaven
Where else besides France, Greece, and Italy can we find great Mediterranean cheeses? David tells Lynne this week about some great varieties from Bulgaria and Cypress available from U.S. distributors. Read his recommendations, from The Rosengarten Report.

Tuesday Night Tips: Mediterranean Flavor Tricks
1. Think about using distinctive greens, like Swiss chard, radicchio, and kale to enhance the flavors of your soups, stews, and roasted meats.

2. Use black olives as a seasoning. Adding them to stews and roasts at the beginning of cooking brings on big robust flavors and eliminates the need for salt.