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Posts Tagged ‘olives’

by Sarah Steimer

Grilled chicken salad with garlic confit

I’m so glad a neighbor gave me two very packed bags of arugula, because it gave me an excuse to make this salad! I also now want to put garlic confit on everything. I’m sort of hoarding the rest of the dressing in my fridge right now.


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by Sarah Steimer

Mediterranean chickpea salad

This is based off a side salad Bill and I often order at one of our favorite burger joints, The Bad Apple. I mostly guessed blindly, but it turned out quite well.

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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

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

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 Caitlin Saniga

Hand pies

The tart eggplant and olive filling contrasts really nicely with the almost sweet crust in this recipe. It reminds me of some the lemony spinach pies I’ve had at Greek festivals and restaurants.

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by Sarah Steimer

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I tend to go a little carbohydrate crazy, and every once in a while I need a meal that will fill me up, but without any breads or pastas or what have you. I almost always turn to quinoa in these instances, which is high in protein and is a good source of dietary fiber and phosphorus.


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