Posts Tagged ‘olives’

Citrus Marinated Olives

Thursday, March 15th, 2012
Citrus Marinated Olives

Citrus Marinated Olives

Citrus Marinated Olives

This little snack is a cinch to make, can be done in advance, and makes olives a bit more special for guests (or yourself).  I like using a mixture of high quality olives, often available at an olive bar in better supermarkets or specialty markets.  Trader Joe’s even sells a tub of mixed olives.  It is best to use olives with pits here, as they help impart flavor and hold up better to the heat.
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Lamb Burger with Olivade, Roasted Red Pepper, and Red Onion

Friday, July 1st, 2011
Lamb Burger with Roasted Red Pepper and Olive Spread

Lamb Burger with Roasted Red Pepper and Olive Spread

Lamb Burger with Olivade, Roasted Red Pepper, and Red Onion

Here is a Mediterranean flavored burger, using ground lamb for the burger.  Kalamata olive spread, roasted red peppers, and red onion top it off nicely.  The star topping here is the olive spread!
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Kalamata Olive Spread and Dip

Thursday, June 23rd, 2011
Kalamata Olive Spread

Kalamata Olive Spread

Kalamata Olive Spread and Dip

Adapted from Bouchon by Thomas Keller

Kalamata Olive Spread is a versatile condiment with a creamy texture and a savory tang.  Try it on burgers, sandwiches, sliced bread, flatbread, wraps, and crackers.  Or use it as a dip for veggie sticks.
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Tuna Niçoise Tartine

Thursday, June 2nd, 2011
Tuna Nicoise Tartine

Tuna Nicoise Tartine

Tuna Niçoise Tartine

Adapted from Bouchon by Thomas Keller

In Bouchon Keller provides recipes for a variety of tartines, or opened faced sandwiches.  I decided to start with the Tuna Niçoise Tartine.  This gives an everyday tuna sandwich an elegant twist.  I’m a huge fan of a incise salad, with all the flavorful items that join the tuna to create a satisfying lunch or dinner.  This tartine has a lot of components, but it’s well worth the effort of chopping and prepping for this delicious open-faced sandwich.  If you don’t like a certain topping, leave it out or replace it.  You can make the tartine your own.
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Stewed Celery

Friday, May 20th, 2011
Stewed Celery with Red Pepper Farro

Stewed Celery with Red Pepper Farro

Stewed Celery

Adapted from Lidia Cooks from the Heart of Italy (by Lidia Bastianich)

This is a great side dish.  It makes a lot and can be served hot or at room temperature.  It also keeps well in the refrigerator.  So make up a batch for a dinner party or to munch on all week.
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