Olives are eaten green (unripe) and black (ripe). Both are inedibly bitter when picked and must be leached of their bitter juices by salt-curing or brining. Greek olives are firm and tangy; available pitted, with pits or stuffed. Black olives are more mellow in flavor than green ones and are salted in texture; available stone-in, with pits and sliced.
2 tablespoons butter
2 tablespoons olive oil
2 white onions, thinly sliced
2 cloves garlic, crushed
1 1/2 pounds boneless, skinless chicken thighs, halved
1/2 pound button mushrooms, thinly sliced
1 can (28 ounces) crushed tomatoes
1/4 cup tomato paste
1/4 cup dry red wine
2 teaspoons light brown sugar
1 teaspoon cracked black peppercorns
1/2 cup chicken stock
1/4 cup coarsely chopped fresh basil
1. Heat butter and oil in large skillet; cook onion and garlic, stirring, until onion softens. Add chicken; cook, stirring, until broned and almost cooked through.
2. Stir in mushrooms, undrained tomatoes, paste, wine, sugar, peppercorns and stock; bring to the boil. Reduce heat; simmer, uncovered, until chicken is cooked and sauce thickens slightly. Remove from heat; season to taste, stir in basil.
Prep & cook time: 30 minutes
Serves: 4
1 tablespoon olive oil
2 onions, thickly sliced
2 teaspoons smoked paprika
3 cloves garlic, crushed
8 boneless, skinless chicken thighs (about 3 pounds)
3 cups chicken stock
1/4 cup lemon juice
2 fresh long red chilies, halved lengthwise
2 cans (15 ounces) chickpeas, rinsed, drained
2 teaspoons Dijon mustard
1/2 cup coarsely chopped fesh flat-leaf parsley
2 teaspoons fresh lemon zest
1. Heat oil in large saucepan; cook onion, stirring, until softened. Add paprika, garlic and chicken; stir to coat chicken in onion mixture.
2. add stock, juice, chilies, chickpeas and mustard to pan; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer further 30 minutes or until chicken is tender. Season to taste.
3 Serve chicken sprinkled with parsley and zest.
Prep & cook time: 1 hour, 15 minutes
Serves: 4
Bell peppers belong to the same family as hot chillies, but do not contain heat. This heatless fruit is known as pimiento in Spain. Bell peppers are green when unripe, and ripen to red, yellow, purple-black or brown. Canned red ones are available, often imported under its Spanish name pimiento.
6 salmon fillets (6-ounces each), skin on
2 tablespoons olive oil
2 red onions
3 zucchini, thinly sliced lenthways
3/4 pound asparagus, trimmed
chermoulla sauce
1/2 cup each firmly packed fresh flat-leaf parsley and cilantro
2 cloves garlic, coarsely chopped
1 teaspoon each red pepper flakes, ground coriander and cumin
1/2 teaspoon ground turmeric
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup Greek-style yogurt
1. Make chermoulla sauce.
2. Rub fish skin with a little of the oil.
3. Cut each onion into 8 wedges, keeping root ends intact. Combine onion, zucchini and asparagus with remaining oil in medium bowl.
4. Cook fish in heated grill pan, skin-side down, until crisp, turn, cook as desired. Cook vegetables in another grill pan or lightly oiled skillet at the same time as the fish until tender.
5. Serve fish and vegetables with sauce; accompany with couscous, if desired.
Chermoulla Sauce Blend or process herbs garlic, red pepper and ground spices until combined. Add juice and oil; process until smooth. Transfer to medium bowl; stir in yogurt, season to taste.
Prep + Cook time: 30 minutes
Serves: 6
Tip: Prepare the vegetables and the sauce up to a day ahead; keep the sauce, covered, in the refrigerator.
4 white fish fillets (about 7 ounces each), skin-on
2 red bell peppers, coarsely chopped
2 small fennel, trimmed, thinly sliced
1/2 cup pitted black olives
1/3 cup coarsely chopped fresh basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1. Cook fish, skin-side down, in heated oiled large skillet, turning once, until fish is opaque.
2. Meanwhile, place remaining ingredients in medium bowl, season to taste; toss gently to combine.
3. Serve fish with salad.
Prep + Cook time: 20 minutes
Serves: 4
4 carrots
2 small sweet potatoes, thickly sliced
3 tablespoons butter, melted
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon cumin seeds
1/4 cup honey
2 tablespoons coarsely chopped fresh flat-leaf parsley
1. Preheat oven to 425*F (400*F convection).
2. Cut carrots into 1 1/2-in pieces. Cook carrot and sweet potatoes in large saucepan of boiling water 5 minutes; drain.
3. Combine butter, oil, cumin, seeds and honey in small bowl. Place vegetables on oiled wire rack over large baking dish. Brush vegetables with honey-spice mixture. Roast, uncovered, about 20 minutes, brushing with remaining honey-spice mixture, until vegetables are tender.
4. Serve vegetables sprinkled with parsley.
Prep & Cook Time: 45 minutes
Serves: 4
A famous semi-firm Spanish sheep's cheese which is mild when young, but after aging for 3 months or longer, becomes a rich golden color and develops a full tangy flavor with the characteristic aftertaste of sheep's milk.
1 lemon
1 1/4 pounds fingerling potatoes halved lengthwise
1 tablespoon olive oil
1 onion, thinly sliced
12 unpeeled garlic cloves
1 tablespoon dried oregano
4 bay leaves
1/2 cup dry white wine
1 cup chicken stock
1/3 cup kalamata olives
1/3 cup feta cheese, crumbled
1. Preheat oven to 325*F (300*F convection).
2. Finely grate zest from the lemon. Squeeze lemon; you need 1/4 cup juice. Combine potatoes and juice in bowl; season.
3. Heat oil in large skillet; cook onion and garlic, stirring until onion softens. Add potatoes with juice, oregano, zest and bay leaves; stir to coat in onion mixture. Add wine and stock; bring to the boil.
4. Transfer potato mixture to a medium baking dish. Roast, uncovered, stirring occasionally, about 40 minutes or until potatoes are tender.
5. Serve potatoes with olives and feta.
Prep & cook time: 55 minutes
Serves: 4 as a side
1 can (14 ounces) crushed tomatoes
1 small onion, coarsely grated
1 clove garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon white sugar
2 baby green cabbages, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
1. Preheat oven to 325*F (300*F convection)
2. Combine undrained tomatoes, onion, garlic, cumin and sugar in small bowl; season to taste.
3. Place cabbage in medium ovenproof dish; top with tomato mixture. Bake, covered, about 30 minutes or until cabbage is tender.
4. Serve cabbage mixture drizzled with oil; sprinkle with parsley.
Prep & Cook time: 40 minutes
Serves: 6
Tip: If you can't find baby cabbage, use 1 small green cabbage and cut into eight wedges.
