A TWO FOR ONE TIME SAVER

Hi there,

Today I am going to share one of my favorite time saver recipes. You will get a recipe for roasted olives that can be made as an appetizer one day and then the left overs used to create cod provencal. Not only are you getting two creations out of one recipe but you are also getting the benefit of a make ahead entree.

ROASTED OLIVES

Ingredients

  • 1 pint (2 cups) grape or cherry tomatoes
  • 3 cups of any type of Lindsay® Olives
  • 1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme
  • 8 whole garlic cloves, peeled
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly ground black pepper

Cooking Directions

  1. Heat oven to 425°F.
  2. In a medium bowl, combine all ingredients; mix well.
  3. Transfer mixture to a 15×10-inch jelly roll pan.
  4. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. 
  5. Cool on the pan. Transfer to a shallow bowl.
  6. Serve at room temperature with toasted baguette slices or crackers.

This is a lovely app but makes a ton of olives. Reserve half of the olives for the next recipe.

COD PROVENCAL



Ingredients

  • 1 and 1/2 lb of cod
  • 1 large leek (white part only)
  • 1 average size fennel bulb
  • tablespoon of garlic paste
  • cracked pepper and salt to tast
  • 3 whole fronds of thyme
  • 1 box of Pomi chopped tomatoes
  • Wondra flour
  • 3 tablespoons of olive oil
  • roasted olives

Cooking Directions

  1. Slice leeks into thin rounds and fennel is thin pieces
  2. Heat olive oil on medium heat to coat pan
  3. Add leaks, fennel, garlic paste, salt and pepper
  4. Saute until limp
  5. Add entire carton of Pomi tomatoes also with thyme
  6. Saute together for ten minutes
  7. Add reserved roasted olives and remove from pan
  8. Coat cod pieces with Wondra flour and sprinkle salt & pepper
  9. Add remaining olive oil to the pan and quickly brown the cod
  10. Put the reserved sauce on top of the cod and cook covered on low for 10 minutes.

Special Note: You can prepare the sauce earlier in the day and then sauté the cod when ready to serve. This recipe is lovely served with some sheet pan roasted rosemary potatoes.

I hope you enjoy these recipes as much as I do. Both of them are very quick and only involve one pan clean up.

Please share your thoughts, suggestions or ideas for improvement.

Xxx

Bernadette

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s