Today I am going to share some of my all time favorite time-saver recipes. You will get a recipe for roasted olives that can be made as an appetizer one day and then the leftovers 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.
- 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
- Heat oven to 425°F.
- In a medium bowl, combine all ingredients; mix well.
- Transfer mixture to a 15×10-inch jelly roll pan.
- Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly.
- Cool on the pan. Transfer to a shallow bowl.
- 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.
- 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 taste
- 3 whole fronds of thyme
- 1 box of Pomi chopped tomatoes
- Wondra flour
- 3 tablespoons of olive oil
- roasted olives
- Slice leeks into thin rounds and fennel are thin pieces
- Heat olive oil on medium heat to coat the pan
- Add leeks, fennel, garlic paste, salt, and pepper
- Saute until limp
- Add an entire carton of Pomi tomatoes also with thyme
- Saute together for ten minutes
- Add reserved roasted olives and remove them from the pan
- Coat cod pieces with Wondra flour and sprinkle salt & pepper
- Add remaining olive oil to the pan and quickly brown the cod
- 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 very yummy when served with some sheet pan roasted rosemary potatoes.
This is a very simple summer salad. Just some crisp greens, delicious summer tomatoes, and the leftover cod and olives. The dressing has only four ingredients and before you know it, presto, lunch or dinner is on the table.
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste
3 tablespoons virgin olive oil
In a small mixing bowl combine the lemon juice, salt and pepper. Whisk until the salt dissolves.Whisk in the olive oil gradually. Check seasonings.
I hope you enjoy these recipes as much as I do. They are very quick and only involve one pan clean up.
2 responses to “YOU CAN NEVER EAT TOO MANY OLIVES”
Oh WOW, this has everything I love!