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 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
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 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 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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