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Posts Tagged ‘kalamata olives’

by Caitlin Saniga

Pork chops with olive tapenade

Joel’s fridge is usually well stocked with two things: pork chops and bags of salad greens. Not too shabby for a bachelor. I don’t tend to keep much meat in my kitchen, so it’s been a fun challenge for both of us to come up with new and interesting ways to serve the pork he has. (He even wowed me one night with a tangy Dijon-glazed pork chop sliced over a pretty salad. I’ll have to get his notes on that one and share it.) For this recipe, I tenderized and pan-fried the pork chops and served them with hefty spoonfuls of olive tapenade. Salad greens with roasted red peppers and balsamic dressing rounded out the plate.

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by Caitlin Saniga

Marinated chickpeas with olives, roasted red peppers and raisins over greens

This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!

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by Caitlin Saniga

Sweet potato salad with olives, edamame and cashews

I was inspired to come up with this recipe when I read about the unlikely combination of sweet potatoes and olives in a recent issue of Vegetarian Times, which suggested that the sweetness of the potatoes can be balanced with the tangyness of the olives. Spot on, VT. I added some edamame and scallions for color and some cashews for crunch, and a blanket of balsamic vinaigrette sealed the deal. This dish was delicious.


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by Caitlin Saniga

Crostini with hummus and spinach-olive slaw

This is a no-fuss crostini that’s sure to impress. Prepare your own hummus or use your favorite store-bought version. We won’t tell!

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by Caitlin Saniga

To bulk up the number of servings in this recipe, serve the panzanella over arugula or a mix of greens.

  • 4 cups day-old bread, cut into 1-inch cubes and broiled until brown (I used a roasted garlic loaf.)
  • 3 medium heirloom tomatoes
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 cup pickled red onions
  • 1/4 cup loosely packed basil, torn
  • 6 mint leaves, torn
  • 12 kalamata olives, sliced
  • salt and pepper

Place the toasted bread cubes in a large mixing bowl. Roughly chop the tomatoes on a cutting board and add both the tomatoes and the juice to the bowl of bread. In a small bowl, whisk together the olive oil and vinegar. Pour the mixture over the bread as well. Thoroughly toss to combine, and set aside, letting the bread soak for about 20 minutes.

When the croutons are soft but not mushy, gently mix in the pickled onions, basil, mint and olives. Season with salt and pepper. Serve immediately.
Stored in an airtight container, the salad holds for 1day in the fridge.

Makes 4 servings.

Recipe adapted from: Urban Pantry

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by Caitlin Saniga

I love the idea of taking a familiar summer ingredient like zucchini and basically reinventing by simply slicing it in a new way. If you like zucchini ribbons in this dish, you might like it in a throwback dish: Zucchini ribbons with Parmesan, pine nuts and basil.

  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 pounds medium zucchini
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped kalamata olives
  • 4 ounces crumbled feta cheese
  • 1/4 cup lightly toasted pine nuts
  • salt and pepper

In a large bowl, whisk together the olive oil and lime juice. Season to taste with salt and pepper

Trim the ends of the zucchini. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.

Place the zucchini ribbons in a large bowl, add the chopped mint and olives. Toss with the vinaigrette to lightly coat.

Top with crumbled feta and pine nuts, and serve immediately.

Makes 4 servings.

Recipe adapted from: Gourmande in the Kitchen

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California roll burger

by Sarah Steimer

The crab on top of this burger makes it extra rich, but also very summery. Other topping options could include pickled ginger, fish roe or other items usually offered at sushi restaurants.

  • 1 pound ground beef
  • 1/2 teaspoon fish sauce
  • salt and pepper to taste
  • 6-8 ounce crab meat (tail, claw, whatever)
  • 1-2 tablespoons mayonnaise
  • 1/4 cup mayonnaise
  • 1/2-1 teaspoon wasabi powder or paste (I added even more)
  • lettuce or spinach
  • tomato, sliced
  • avocado, sliced
  • nori strips (just take nori paper and slice into thin strips)
  • cucumber, sliced thin
  • sriracha (optional)
  • hamburger buns

Using your hands, combine the ground meat, fish sauce, salt and pepper. Form into four patties.

This is one tall burger – I highly recommend a soft bun so you can easily squash it down and jam it into your trap.

Mix together the crab meat with the 1-2 tablespoons of mayonnaise and set aside. Combine the 1/4 cup of mayonnaise with the wasabi, adjusting to your taste, to make the wasabi-mayo spread. Set aside.

Grill the patties to your desired “doneness” and remove from the heat. Pat off any excess grease with a paper towel – unless you enjoy that grease.

Place the tomato and lettuce/spinach on the bottom half of the hamburger bun (you’ll have too much balanced on top of the patties to add this later). Next add the hamburger patty, crab, nori strips, cucumber slices and avocado. Spread the wasabi-mayo on the top half of the bun, along with a swirl of sriracha if you so please.

Makes four burgers.

Recipe adapted from: Use Real Butter

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Greek turkey burgers with pickled onions and tzaziki sauce

by Caitlin Saniga

I love that these burgers are bursting with flavor. And if you’re wondering about the bread I used, it’s double-round sandwich flatbread I saw on sale at Kroger. It was perfect for these burgers!

Pickled red onion (make ahead if using):

  • 1 red onion, sliced into 1/4-inch rings
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt

Tzaziki sauce:

  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cucumber
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill weed

Burgers:

  • 1/2 cup feta cheese
  • 1/2 cup chopped kalamata olives
  • 1/3 cup fresh chopped parsley
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1.5 pounds ground turkey (pork or lamb works, too)
  • 4 buns, pitas or flatbreads for serving
  • greens for serving

These super-easy pickled onions are a great way to get into pickling. They take minimal prep time, and most of the magic happens in the fridge. They last about 3 weeks.

To make the pickled onions: Bring a small saucepan of water to a boil. Add the onions, put the lid on and blanch for 1 minute. Drain in a colander. Put the onions back in the pan. Add the vinegar, salt and just enough water to cover the onion. Cover and bring to a boil. Simmer for two minutes.  Pour the onions and brine into a jar, cover and store in the fridge to chill. It’s best to make these a day before the burgers.

To make the tzaziki sauce: Mix all of the ingredients in a small bowl and store in the fridge to chill. This can be made up to a day in advance.

To make the burgers: Start up the grill or preheat a countertop grill (Foreman-style works.) if that’s how you plan to cook the burgers. (You can also make these in a pan.)

In a large bowl, mix the feta, olives, parsley, garlic, oregano, basil, pepper and salt. Add the ground meat and use your hands to thoroughly mash together the mixture. Shape the mixture into 4 round patties.

These burgers pack really nicely. I should know! I’ve been taking them for lunch at work for the past week. For picnics at the park, I suggest assembling the burgers with buns and greens, wrapping them in foil and packing the onions and tzaziki sauce separately to avoid mushy buns.

Grill or pan-fry the burgers until the internal temperature is 165 degrees, about 7-9 minutes on each side or 7 minutes on a countertop grill.

Serve on buns, pitas or flatbreads with pickled onion, tzaziki sauce and greens.

Makes four burgers.

Recipe adapted from: Food o’ del Mundo

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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