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Posts Tagged ‘Mediterranean’

by Caitlin Saniga

Use your favorite types of olives in this bread. And when serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, course salt and herbs.

Use your favorite types of olives in this bread. And serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, coarse salt and herbs.


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by Sarah Steimer

I love grilling in the summer, and it doesn't all have to be meat. These chickpea patties were substantial without being too filling, and they weren't crumbly like many other veggie patties, so they stayed together on the grill nicely.

I love grilling in the summer, and it doesn’t all have to be meat. These chickpea patties were substantial without being too filling. Plus they weren’t crumbly like many other veggie patties, so they stayed together on the grill nicely.


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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

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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