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Red Chard and Caramelized Onions
Side Dish American

Red Chard and Caramelized Onions

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
  2. 2 When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

By Syd

Pesto Penne Primavera
Side Dish

Pesto Penne Primavera

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Make pesto: Combine basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor; blend until well combined and consistency is that of fresh pesto.
  2. 2 Start pasta: Bring a pot of lightly salted water to a boil. Cook penne in boiling water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat.
  3. 3 While the pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts and toss in hot oil until lightly browned, 1 to 2 minutes; remove to a plate and set aside.
  4. 4 Add asparagus, zucchini, olives, red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir pine nuts into the vegetable mixture.
  5. 5 Add cooked pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine.
  6. 6 Serve in bowls topped with grated Parmesan cheese.

By Mikey's Kitchen

Romaine Salad with Orange and Olives
Side Dish American

Romaine Salad with Orange and Olives

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
  2. 2 Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
  3. 3 Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

By lutzflcat

Lisa's Favorite Mexican Rice
Side Dish Mexican

Lisa's Favorite Mexican Rice

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
  2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
  3. 3 Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
  4. 4 Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.

By Sheryl Cole

Asparagus and Tomato Panzanella
Side Dish Italian

Asparagus and Tomato Panzanella

4.8

Prep
30 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
  3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
  4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
  5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Best Greek Quinoa Salad
Side Dish Greek

Best Greek Quinoa Salad

4.8

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  2. 2 Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

By AllisonKaye

Ratatouille with Polenta Rounds
Side Dish Italian

Ratatouille with Polenta Rounds

4.0

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
  3. 3 Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
  4. 4 Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

By emzily23

Avocado Greek Omelet

Avocado Greek Omelet

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Whisk eggs in a small bowl until smooth.
  2. 2 Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

By Jack1010Sally

Tangy Mediterranean Tuna Salad
Lunch French

Tangy Mediterranean Tuna Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

By Jerry

Spiced Olives
Appetizer

Spiced Olives

5.0

Prep
10 min
Cook
Total
20170 min

Instructions

  1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
  2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Festive Olive and Cheese Appetizer
Dinner American

Festive Olive and Cheese Appetizer

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
  2. 2 Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

By Jones

Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap
Lunch

Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
  2. 2 While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
  3. 3 Heat tortilla in a microwave until soft and pliable, about 15 seconds.
  4. 4 Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

By FrackFamily5 CACT

Feta Cheese Turkey Burgers
Dinner Greek

Feta Cheese Turkey Burgers

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the grill to medium-high heat.
  2. 2 Combine turkey, feta cheese, olives, oregano, and pepper in a large bowl. Mix together, and form into patties.
  3. 3 Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

By Lorna

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

4.8

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
  2. 2 Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.
  3. 3 Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.

By USA WEEKEND columnist Pam Anderson

Chef John's Watermelon Pizza
Appetizer

Chef John's Watermelon Pizza

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.
  2. 2 Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.
  3. 3 Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.

By John Mitzewich

Mediterranean Cauliflower Steaks
Dinner

Mediterranean Cauliflower Steaks

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Trim leaves off cauliflower and slice into thick "steaks", 1 1/2 to 2 inches thick. Brush with olive oil and garlic on both sides.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill cauliflower steaks until golden brown, 5 to 7 minutes per side.
  3. 3 Top each steak with a generous amount of hummus. Divide olives, red pepper, and nutritional yeast evenly on top. Cut zucchini into ribbons using a spiralizer. Garnish steaks with zucchini ribbons.

By Elle

Three Olive Spread
Appetizer European

Three Olive Spread

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine black olives, green olives, Kalamata olives, and garlic in the bowl of a food processor; pulse until chopped.
  2. 2 Add balsamic vinegar and olive oil; process until smooth. Transfer spread to a bowl; cover with plastic wrap.
  3. 3 Refrigerate before serving, at least 1 hour or overnight.

By GRAYCE

Mediterranean Tilapia
European

Mediterranean Tilapia

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tilapia fillets in a baking dish; drizzle with oil and lemon juice.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes; don't overcook.
  4. 4 While the fish is cooking, mix sun-dried tomatoes, olives, and capers together.
  5. 5 Serve tilapia with sun-dried tomato mixture over top.

By FLAPJACK18