Geetha's Kitchen

Recipes tagged “Kalamata Olives”

Showing posts with the label Kalamata Olives

Artichoke & White Bean Salad

January 11, 2020

Turn frozen artichoke hearts into this fabulous salad that can be served warm, cool, or cold with just a few ingredients. You may use canned beans also; about 2 standard cans should do it. Ingredients: 1 cup Great Northern Beans 1 clove Garlic, minced 1 Shallot, thinly sliced 1 Lemon, juiced Salt and Pepper to taste 1 tsp Olive oil 1/2 medium Onion, diced 2 Garlic cloves, finely minced 2 Ripe Tomatoes, diced 2 (9 oz) pckges frozen Artichoke Hearts 1 tsp Lemon Zest 1/2 tsp Salt, to taste 1/2 cup Kalamata Olives 8-10 fresh Basil leaves, torn Freshly ground Black Pepper Method: Prepare the beans: sort, soak overnight, and rinse the beans. Cook in water to cover until soft but not mushy. Drain the beans while still warm and add the garlic, shallot, salt and pepper, and lemon to taste. Heat oil with the garlic and onions; when they soften and become translucent, add tomatoes, artichoke, lemon and a sprinkle of water. Cook covere...

Fresh Tomato & Kalamata Olive Bruschetta

December 18, 2010

Fresh tomato & olive bruschetta makes a wonderful quick meal or snack - one of Chellu's favorites. All you need are fresh ripe tomatoes and a few simple ingredients. The bread may be served simply sliced if it is fresh or toasted if it is a day old. This bruschetta makes a wonderful starter too. About 6 - 8 Servings Ingredients: 1 Tbsp Garlic Pesto 1 Tbsp Extra Virgin Olive Oil Freshly ground Black Pepper 1/4 cup pitted Kalamata Olives, finely chopped 11/2 cups Cherry or 3 Ripe Tomatoes, coarsely chopped 1/4 cup Italian Parsley, finely chopped 1/4 cup Fresh Basil, cut into a chiffonade 1 loaf Regular or Sourdough baguette 2 Tbsp Extra Virgin Olive Oil for brushing on the bread 4 oz. Feta OR Goat Cheese (rennet-less) Method: Combine the garlic pesto, black pepper, and the olive oil thoroughly in a small bowl. To make a chiffonade of the basil, stack the leaves together neatly and slice thinly using a sharp knife. Add the olives, tomatoes, and the herbs. Mix well. Th...

Lemony Rice Salad With Feta Cheese and Kalamata Olives

July 16, 2009

I had a beautiful and delicious rice salad recently - Pat had made it with Kalamata olives, red bell pepper, and spinach - very refreshing. I have tried to recreate it with the ingredients I had at hand and was quite happy with the result; here is my version with Keeshu's seal of approval! Ingredients: 1 cup Basmati Rice 1/2 tsp Salt 1/4 cup fresh Lemon juice (1 or 2 lemons) 1/4 cup Extra Virgin Olive Oil 1/2 tsp Red pepper flakes or to taste Freshly ground Black Pepper 1 small clove Garlic, minced finely 2 cloves Shallot, thinly sliced 2 sprigs fresh Oregano, finely chopped 2 Tbsp fresh chives, finely sliced 1/4 cup Italian Parsley, chopped 1 cup Leek, thinly sliced 1 cup Arugula leaves, sliced 1 cup Fresh spinach or Basella , sliced in wide ribbons 1/2 cup Kalamata Olives, chopped 1 Fennel Bulb, chopped 1 Carrot, shredded 2 cups Corn kernels, fresh or frozen defrosted 1 cup Feta Cheese, crumbled 1/4 cup lightly toasted Pine nuts (for garnish) Method: Cook the rice in scant 2 cu...

Spaghetti Salad With Pesto, Peas, and Zucchini

June 18, 2009

This salad is quick and easy to make but never fails to impress - beautiful and delicious! Use whatever long strands of pasta you might have in the pantry - spaghetti, linguine, or fettuccine. The zucchinis practically disappear while imparting their mellow sweet flavor. Spaghetti Salad I cook the pasta in plain water without any salt and use the cooled pasta water to water the plants; the starches and sugars in it is great for reviving languishing plants, especially the potted ones. We have to conserve water however we can :-}! 8 Servings Ingredients: 1 lb package dry Spaghetti 2 medium Zucchini, grated coarsely 8 oz. package frozen small peas, thawed 1/4 cup Red Onion, thinly sliced 3 or 4 medium Roma Tomatoes, chopped 1/2 tsp Sea Salt or to taste 1/3 cup Basil-Parsley Pesto 2 Tbsp Extra Virgin Olive Oil Freshly ground Black Pepper 1/2 cup grated Parmesan cheese Garnish: 1/4 cup Kalamata Olives, pitted 1/4 cup chopped Pistachio nuts Method: Cook the spaghetti in boiling water acc...