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Posts Tagged ‘kalamata olives’

by Caitlin Saniga

See those bright green coriander seed clusters? Don't use them (they're not on the list!). They were too overpowering when they were fresh, if you ask me. Everything else was delightful!

  • 2 large red bell peppers, roasted, peeled and cut into small pieces
  • 1/4 cup kalamata olives, pitted and cut into small pieces
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 bunch scallions (white and light green parts only), chopped
  • 3 tablespoons chopped fresh cilantro
  • salt and pepper to taste

Combine all of the ingredients in a medium-size mixing bowl and refrigerate for 1 hour. Stir well just before serving.

Makes about 2 cups.

Recipe adapted from: Cooks.com

Photo: Caitlin Saniga

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Caitlin Saniga

If you can't find campanelle at your grocery store, you can substitute penne or another long, tubular pasta.

  • 12 ounces campanelle
  • 4 red or orange bell peppers, cut into quarters and seeds removed
  • 3/4 cup pitted kalamata olives
  • 1/2 cup coarsely chopped roasted almonds
  • 1/4 cup olive oil
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.

Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, salt and pepper to the pasta, and toss to combine (add more cooking water if the pasta seems dry).

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

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by Caitlin Saniga

The sauce for this recipe would also make a great dressing for a salad of, say, mixed greens, cucumbers, tomatoes and feta.

  • 1/2 cup pitted kalamata olives
  • 2 shallots, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 1/2 teaspoons grated lemon peel
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
  • 1 pint grape tomatoes, halved
Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme and red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
Cook beans in a large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels.
Toss beans, tomatoes and vinaigrette in large bowl to blend. Season to taste with salt and pepper, and serve.

Makes 8 servings.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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by Caitlin Saniga

The raw red onions are going to be pretty strong in this salad, unless, as Martha Stewart suggests, you let them sit in the orange juice for a period. She says: "For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours." Basically, just throw this salad in the fridge once it's prepared, and pull it out a few hours later if you want a chilled, less oniony mix.

  • 1/4 cup pine nuts
  • 1 navel orange
  • 1/2 teaspoon red wine vinegar
  • 1/4 medium red onion, very thinly sliced into half-moons
  • pinch of salt
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cups kalamata or Gaeta olives, pitted and halved
  • 3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches)
  • pepper
  • 1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, no more than 10 minutes. Transfer to a plate to cool.

With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts and zest to the bowl. Season with pepper’ toss thoroughly with oil. Serve at room temperature or chilled.

Makes 6 servings.

Recipe: The Martha Stewart Living Cookbook: The New Classics

Photo: Caitlin Saniga

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by Caitlin Saniga

I made the vinaigrette about an hour in advance to let the garlic and oregano flavors release.

  • 1 tablespoon and 1 teaspoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, chopped
  • 1/8 teaspoon and 1 tablespoon salt, divided
  • 1/8 teaspoon pepper
  • 1 pound frozen baby lima beans
  • 1 ounce feta cheese, crumbled (1/4 cup)
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup torn fresh mint leaves

Bring a large saucepan of water to a boil.

In the meantime, make the vinaigrette: Whisk together the oil, vinegar, oregano, garlic, and 1/8 teaspoon each salt and pepper. Set aside.

Add the beans and 1 tablespoon salt to the boiling water, and cook until the beans are tender, 2 to 3 minutes. Rinse with cold water, drain well, and add to the bowl with the vinaigrette. Add the feta, olives and mint, and toss to combine. Serve cold or at room temperature.

Make 4 servings.

Recipe adapted from: Real Simple

Photo: Caitlin Saniga

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