Green Beans with Olives and Anchovies (4)

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If you can find the thin French, green beans I would use those – not that it makes a big difference, it’s just a question of preference. One way of introducing more vegetables into one’s diet is to make the vegetables more interesting and flavorsome. Olives and anchovies have strong flavors and I also added some garlic. Cook the beans first and while they are cooking saute the garlic, olives and anchovies. I served this dish alongside lemon poached chicken breast and wild rice.

8 oz. green beans (thin French variety, if possible)

1/2 tbsp olive oil seasoned with sea salt and freshly ground black pepper

1 large clove of garlic – grated

8 black olives – pitted and quartered

4 anchovy fillets – thinly sliced

Pour boiling water over green beans, bring to boil and simmer for about 3 minutes until cooked but still ‘al dente’. Drain.

Place oil in a frying pan and season. When hot add garlic and cook for literally a couple of minutes and don’t let it brown.

Turn down heat and add olives and anchovies. Cook till heated through.

Place contents of frying pan in with the beans and toss well together.

 

4 anchovy fillets – finely sliced

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Broccoli with a Twist (4)

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Broccoli is one of the healthiest vegetables and is in the same family as cauliflower, kale and Brussels sprouts. The combination of ingredients in this recipe make for an interesting side dish.

8 oz broccoli – cut in to smallish florets

Salt and freshly ground black pepper

1/4  tsp. red pepper flakes

1 shallot – finely chopped

4 salted anchovy fillets finely chopped

Salt and freshly ground black pepper

Juice of 1 lemon

2 tbsp. olive oil

Place all ingredients in a large mixing bowl and toss together well, then transfer to a roasting dish and cook in the oven at 350 degrees for 20 minutes.

A Verdant Salad (4)

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This is a lovely, colorful, healthy salad and you can take a big pan of boiling water and use the same pan to cook all the vegetables one after the other. You really have to be in the kitchen for this recipe to keep an eye on the veggies as they want to be ‘al dente’. Serve with vinaigrette of your choice or mayonnaise.

4 oz baby asparagus -cut the bottom ends off

4 oz French green beans (the thin ones) – topped and tailed

4 oz yellow waxed beans – topped and tailed

4 oz snowpeas/mangetout

8 baby potatoes

2 eggs

1/2 can of hearts of palm – chopped into pieces

4 anchovies – chopped into pieces (optional)

Place asparagus into boiling water and cook for 3 minutes, remove from pan and place on paper towel to cool and absorb any water.

Repeat with green beans, waxed beans and snowpeas – cooking them one after the other.

Place potatoes and eggs in the boiling water and cook for 10 minutes.

Arrange veg. on a platter with the hard-boiled eggs (cut into 1/8ths) and hearts of palm.

Scatter pieces of anchovies over the veg.

 

Beetroot with Anchovies (serves 4)

Beetroot with Anchovies (serves 4)

Don’t dismiss this as you may actually like it! My mother said “How one earth did you come up with this one?!!” Usual reply – walking dog. You can take a short cut by using bought sliced beetroot. I roasted fresh beetroot, added a couple of chopped anchovies to them and made an anchovy parsley vinaigrette. Taste tester husband tasted not knowing what was in dish apart from beetroot and declared himself a happy man!

1 tbsp. extra virgin olive oil  seasoned with salt and freshly ground black pepper

3 beetroot – peeled and diced

2 anchovy fillets – finely chopped

DRESSING

1 tbsp. red wine vinegar

3 tbsp. extra virgin olive oil

1 tbsp. parsley – finely chopped

1 garlic clove – finely chopped

3 anchovies – finely chopped

Toss diced beetroot in seasoned olive oil and roast in oven for 30 minutes, turning them over after 15 minutes.

Let cool and stir in chopped anchovies.

Make dressing – combine all dressing ingredients and spoon a tablespoon or 2 over beetroot. Let stand for at least half an hour for flavor to really develop.(Rest of dressing can be used for something else).

Roasted Cauliflower with Anchovies (serves 4)

Roasted Cauliflower with Anchovies (serves 4)

Anchovies and cauliflower are a great pairing – only thought of it because I had half a tin of anchovies left over (funny how recipes seem to only require a few anchovies and you are left wondering what on earth to do with the rest – other than repeat the recipe!).
I also had half a left over cauliflower. So I roasted the florets (which had been tossed in extra virgin olive oil and seasoned with salt and freshly ground pepper) in the over for half an hour or so until just tender. I chopped the anchovies finely and sprinkled them over the cauliflower. So simple and so delicious. Can imagine it with roast lamb.

Roasted Cauliflower ‘Steak’ with Olive and Sun-Dried Tomato Topping (serves 4)

Roasted Cauliflower ‘Steak’ with Olive and Sun-Dried Tomato Topping (serves 4)

Was having lunch with a friend and I ordered Cauliflower ‘Steak’ with other veg and quinoa. When it came, my friend, said ‘Why have I never cooked it that way – usually I cut it into florets?’ Me, the same. So, off I went to get a cauliflower, slice it, roast it and them come up with a tasty idea meantime to make the cauliflower into a meal/side dish. I thought olive tapenade would give it a good flavor and then how about adding some sun-dried tomatoes mixed with Harissa paste? It is deeelicious! Bonus – there will be enough cauliflower and tapenade left over for hors d’oeuvres. My tapenade recipe is listed in this blog.

1 x large cauliflower – trimmed and cut into slices
1 tbsp. extra virgin olive oil, season with salt and freshly ground black pepper
Tapenade
1 tbsp. sun-dried tomatoes in oil cut into small pieces + 1/2 tbsp. harissa paste – mixed together

Drizzle cauliflower with seasoned oil and roast for 20 – 30 mins. depending on size of cauliflower.
Let cool.
Spread each ‘steak’ with a layer of tapenade and top with the tomato harissa paste mixture.

Tuna and Quinoa Salad (serves 4)

Tuna and Quinoa Salad (serves 4)

2015 is going to be the year that I will try hard to source my meat and fish from organic/wild sources. I also think I will be eating a lot more vegetarian dishes.
This salad uses tuna. Tuna is not farmed (good thing). Tuna contains mercury (not a good thing). The tuna I use comes in a glass container (a good thing) and is bottled in spring water and salt (a good thing – no preservatives). It is wild caught (good thing).
My salad consists of quinoa, tuna, scallions/spring onions, chickpeas, peas and anchovies with an optional vinaigrette (lemon in my case).

1 cup quinoa cooked in 2 cups of water and cooled
8 oz frozen peas – cooked and cooled
1 x 6.7oz jar of tuna (Tonnino tuna fillets in spring water, wild caught)
1 bunch scallions/spring onions – finely chopped
6 anchovies – finely chopped
1 avocado – diced
1 can chickpeas – rinsed and drained
Salt and freshly ground pepper
Lemon vinaigrette – optional

Place quinoa in a salad bowl.
Add cooked peas, tuna (broken up into small pieces), scallions, anchovies, avocado and chickpeas.
Season with salt and pepper.
Add lemon vinaigrette (optional) (juice of half a lemon and 2 tbsp. extra virgin olive oil)