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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A Greek Way with Lamb Chops (4)

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Imagine gathering the flavors that to me conjure up Greek food – lamb, black olives, tomatoes, potatoes, lemon, oregano, feta cheese – and tossing them all together then cooking them in the oven in a large baking dish until the meat is tender and juicy, the potatoes a little crisp, the tomatoes bursting with juice. Dinner party worthy.

Pre-heat oven to 375 degrees

4 x loin lamb chops

1 large onion – sliced

2 large cloves garlic – roughly chopped

8 oz. baby tomatoes – halved

2 oz. black olives – pitted and cut in half

12 oz. new potatoes – cut into 1 inch chunks

1 tbsp. each of fresh oregano, thyme, parsley – finely chopped

Juice of half a lemon

3 tbsp. olive oil

Salt and freshly ground black pepper

2 oz. feta cheese – cut into small cubes (optional – I can eat this as it is made from sheep’s milk. I can’t tolerate cow’s milk)

Place the lamb chops in a large baking tray.

Put the tomatoes, olives, potatoes and herbs in a large bowl.

Whisk together the lemon juice, olive oil, salt and pepper and pour over the vegetables. Stir well, cover and leave to marinate for half and hour.

Place vegetables around the lamb chops and cook for an hour – check every so often and give veg.  astir.

Add feta cheese (optional) and serve.

Cod on a Bed of Roasted Tomatoes, Red Peppers and Olives with Sweet Potato (4)

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Dinner party worthy. The cod steamed in olive oil and lemon juice nestles on a bed of roasted tomatoes, red peppers and olives flavored with garlic and small pieces of sweet potato are scattered around the fish. Start cooking the tomato mixture ahead of the fish as it needs more time.The sweet potato ‘confetti’ is briefly cooked in boiling water and then sautéed.

Fish

1 pound of cod

2 tbsp. olive oil

Juice of 1 lemon

Salt and freshly ground black pepper

Place fish on a piece of aluminum foil in a roasting tin.

Pour the oil and lemon juice over the fish and season. Then wrap the fish and cook in oven for 30 minutes at 350 degrees.
Roasted Tomato, Red Peppers and Olive Mixture

2 tbsp. olive oil, season with salt and freshly ground black pepper

1 dry pint cherry tomatoes

2 red peppers – sliced

1 large clove of garlic

12 black olives – pitted and chopped

Place seasoned oil in a mixing bowl and add the rest of the ingredients and toss well so they get a good coating of oil.

Place in a roasting tin and cook in oven for 45 minutes at 350 degrees

Sweet Potato Confetti
2 x sweet potato – peeled and chopped into small pieces
2 tbsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper

Cook sweet potatoes pieces in boiling water for 5 minutes or so until just tender.

Heat olive oil and when sizzling add sweet potato pieces.

Cook until nicely browned.

 

Summer Prosciutto Platter (2)

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An absolutely no-cook recipe. Prosciutto and melon are often paired together as an appetizer and I have had them as an entree with some interesting leafy greens. The prosciutto platter is a mixture of sweet and salty foods that all work well together – prosciutto, melon, feta cheese, black olives and nectarine.

For 2 people allow:

2 slices of prosciutto each

handful of black olives – pitted and halved

3 slices of melon – chopped into pieces

2 oz. feta cheese – chopped into pieces

Half a ripe nectarine – sliced

Arrange all on a serving dish and let people help themselves

Feta, Tomato and Olive Canapes

Made these delicious little canapes yesterday to hand round for a family gathering. Everyone loved them!! The Mediterranean flavors work so well together.

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Cut feta into slices and then into squares (same size as half of cherry tomato)

Cut cherry tomatoes in half.

Small black olives or larger ones cut in half.

Place tomato on top of feta and place olive on top of the tomato and skewer with a toothpick

Tomato, Green Bean, Potato and Olive Salad

Tomato, Green Bean, Potato and Olive Salad

On vacation in France with 10 other family members we all took turns to help in the kitchen – preferably quick and easy. This was my contribution one night. I had intended just a simple tomato and green bean salad with those thin French green beans and then I made it more substantial by adding some cooked new potatoes and some pitted black olives that were lurking in the fridge and tossed it with my anchovy vinaigrette.

I had no scales or measurements available, so just take sliced tomatoes or halved cherry tomatoes, greens beans cooked ‘al dente’ and baby new potatoes (halved) in roughly equal amounts. Add in some chopped black olives and toss with anchovy vinaigrette – see below

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

Mediterranean New Potatoes (serves 4)

Mediterranean New Potatoes (serves 4)

This dish can be eaten hot or cold and can be a nice side dish for any meat or fish or else can be a stand alone potato salad.

Just boil 3/4 pound potatoes until cooked.

Place 1/2 cup passata/tomato puree 1/4 cup veg broth/stock, 1 tbsp. chopped sundried tomatoes and 8 black olives – pitted and finely chopped in a saucepan. Bring passata mixture to boil then simmer for 5 minutes. Pour over potatoes.