Kalamata Olive Bread with Oregano

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 tablespoons butter, melted
  • 2 large egg whites
  • 1/4 cup pitted kalamata olives, chopped
  • 1 tablespoon chopped fresh oregano
  • Cooking spray
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Roasted Chicken and Carrots With Olives and Lemons

Ingredients

  • 1 chicken (3½ to 4 pounds), cut into 10 pieces
  • 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
  • ½ cup pitted kalamata olives
  • 4 bay leaves
  • 1 lemon, cut into wedges
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 teaspoon paprika

Dandelion and White Bean Salad with Mint and Olives

Ingredients

  • 1 1/4 cups dried white beans (1/2 pound), such as cannellini, soaked overnight and drained
  • 1 bay leaf
  • Salt
  • 1/2 pound dandelion, stems discarded
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped mint
  • 1/2 small onion, finely diced
  • 8 pitted green olives, sliced crosswise 1/4 inch thick
  • Freshly ground black pepper

Directions

  1. Put the beans and bay leaf in a large saucepan, add enough water to cover by 2 inches and bring to a boil. Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level. Remove from the heat and stir in 1 tablespoon of salt. Let stand for 5 minutes. Drain the beans, discard the bay leaf and let cool.
  2. In a large pot of salted boiling water, cook the dandelion until tender, 4 minutes. Drain and let cool, then lightly squeeze out excess water. Coarsely chop the dandelion.

Salmon Pasta Salad with Lemon & Capers

Ingredients

  • 85g wholewheat penne
  • 1 tbsp rapeseed oil
  • 1 large red pepper, roughly chopped
  • 2 frozen, skinless wild salmon fillets (about 120g each)
  • 1 lemon , zested and juiced
  • 2 garlic cloves, finely grated
  • 1 shallot , very finely chopped
  • 2 tbsp capers
  • 6 pitted Kalamata olives, sliced
  • 1 tsp extra virgin olive oil
  • 2 handfuls rocket

Directions

  1. Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
  2. Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
  3. Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

Beef ‘n’ Cheese French Bread

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 cup salsa
  • 1 medium green pepper, chopped
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1 loaf (1 pound) unsliced French bread
  • 2 cups shredded sharp cheddar cheese

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, green pepper, olives, salt, chili powder, garlic and cumin. Remove from the heat.
  2. Cut bread in half lengthwise; place on a baking sheet. Spread meat mixture over cut sides; sprinkle with cheese. Bake at 450° for 10-15 minutes or until cheese is melted.