Ingredient: Kalamata Olives

Spinach Orzo Salad

Spinach Orzo Salad
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This lemon forward pasta salad is great for parties. Make it a main dish by adding Feta Cheese and maybe some cooked chicken or garbanzo beans.
Servings
12
Servings
12
Spinach Orzo Salad
Print Recipe
This lemon forward pasta salad is great for parties. Make it a main dish by adding Feta Cheese and maybe some cooked chicken or garbanzo beans.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Boil the orzo in salted water according to package directions. While the orzo is cooking, squeeze out the thawed spinach and crumble it into the bottom of a colander.
  2. When the pasta is cooked drain it into the colander with the spinach. Drain well, rinse under cold water, and drain again. Pour it all into a large bowl.
  3. In the meantime, chop the red peppers and onions and slice the olives. Remove all of the zest from the lemon with a grater and squeeze all of the juice into a small bowl. Set all of these wonderful things aside.
  4. Pour about 2 tablespoons of the olive oil over the orzo spinach mixture and toss to coat evenly.Open both packages of the dry soup mix and sprinkle them onto the mixture. Stir to combine everything very well. Add the lemon zest and stir well again.
  5. Add the reserved vegetables and toss to combine things.
  6. In a jar with a tight fitting lid combine the remaining olive oil, the lemon juice and the white balsamic vinegar. Cover and shake well to blend. Pour about 1/2 to 2/3 of the dressing on the salad and toss to incorporate.
  7. Cover the salad and refrigerate for at least 4 hours, but better yet, overnight. Store the rest of the dressing in the refrigerator as well.
  8. Just before serving, remove the salad from the frig and toss it well. Add the remaining dressing and toss again. Transfer to a serving bowl and feed the masses.
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Italian Quinoa Salad

Italian Quinoa Salad
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This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Italian Quinoa Salad
Print Recipe
This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Heat the 1 tablespoon of olive oil in a medium skillet. Add the onion and cook for 3 minutes. Add the Cubanelle and mushrooms. cook another 3 minutes. Add the garlic and cook 2 minutes more. Remove from heat and allow to cool.
  2. Put the cooked quinoa in a large mixing bowl. Add the roasted peppers, artichoke hearts, sun-dried tomatoes and olives and toss to combine.
  3. Add the cooled onion mixture to the bowl and toss once again.
  4. In a small jar with a lid add all of the dressing ingredients (except salt and pepper). Close tightly and shake until the ingredients are emulsified.
  5. Pour the dressing over the quinoa and vegetables and toss to coat. Cover and refrigerate for several hours. Remove from refrigerator 15 minutes before serving. Taste and add salt and pepper as needed.
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Italian Beef Stew

DIGITAL CAMERABeef Stew warms the heart and fills the stomach. It’s a comfort food that that can even be romantic when shared with the one you love. This takes a bit of time, but it is worth every minute and step.

 

Italian Beef Stew
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An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
  2. Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
  3. Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
  4. Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
  5. Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
  6. Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
  7. Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
  8. Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
  9. Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
  10. Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
  11. Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
  12. This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.
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