Mediterranean Cod

Servings: 2

1 shallot, diced

1 cup cherry tomatoes, halved

1/2 cup pitted green olives, halved

2 tbsp capers

2 tbsp sherry vinegar (or red wine vinegar)

2 tbsp olive oil, divided

salt and pepper

2 cod fillets (115-170g)

2 tbsp oregano leaves

lemon wedges (for serving)

1. Preheat the broiler. Line a baking sheet with parchment paper.

2. In a medium bowl, combine shallot, cherry tomatoes, olives, capers, sherry vinegar, 1 tablespoon olive oil, and salt and pepper. Toss to combine. Place on prepared baking sheet.

3. Broil for 3 to 5 minutes until tomatoes are starting to soften.

4. In the meantime, drizzle second tablespoon of olive oil over cod fillets and season with salt and pepper.

5. Place fish on baking tray with tomatoes. Broil for 5 to 7 minutes, or until fish is opaque throughout and tomatoes have burst and are blistered in spots.

6. Top with oregano and serve with lemon wedges for squeezing over.

https://www.bonappetit.com/recipe/swordfish-steaks-cherry-tomatoes-capers

Moroccan Cod with Carrots, Olives, and Cauliflower Couscous

Yield: 1 serving

1/2 head of cauliflower, cut into florets

juice from 1/2 lemon

salt and pepper, to taste

1 tbsp olive oil

2 tsp ras al hanout (cumin, coriander, clove, cinnamon, nutmeg, mace, allspice, dry ginger, fenugreek)

3 oz cod filet, rinsed and patted dry

2 carrots, trimmed and sliced in half lengthwise

5 castrevelano olives

small handful of Italian parsley, chopped

1. Preheat oven to 400F. Line a small baking sheet with parchment paper.

2. To a food processor, add the cauliflower florets and pulse until they resemble crumbles.

3. Heat a sauté pan over medium low heat. Pour the cauliflower crumbles in the pan and sauté for about 5 minutes or until the cauliflower cous cous are softened. Stir in lemon juice, and season with salt and pepper. Turn the heat off and set aside.

4. Place the carrots, olives, and cod filet on prepared baking sheet. Drizzle with olive oil and rub/toss to coat. Sprinkle the carrots and cod with the ras al hanout and salt and pepper.

5. Temporarily place the cod and olives on a paper towel. Bake the carrots for about 10 minutes, then add the cod and olives to the baking sheet. Roast everything together for an additional 5 to 8 minutes, until the cod is firm to the touch.

6. To serve, mix half the parsley into the cous cous. Add the cous cous to a bowl, top with the olives, carrots, and cod, and sprinkle with the remaining parsley.

https://www.acozykitchen.com/moroccan-cauliflower-cous-cous

Tomato Green Olive Salsa

Yield: 1/2 cup

1/4 cup roma tomato, seeded and chopped

2 tbsp green olives, pitted and chopped

2 tbsp capers

1 tbsp green onion, chopped

2 tbsp olive oil

1 tbsp basil, chopped

1 tbsp dill, chopped

1 tbsp lemon juice

salt and pepper, to taste

1. In a bowl, combine all ingredients together.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Moroccan Chicken Stew

Yield: 4 servings

1 tbsp olive oil

1 red onion, finely sliced

4 garlic cloves, finely minced

thumb-sized piece ginger, finely grated

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp smoked sweet paprika

1/2 tsp chili powder

4 chicken thighs, skin on

2 red peppers, sliced into thin strips

1 large lemon, sliced

1/4 cup green olives, pitted and roughly chopped

1 cup chicken stock

4 pitted dates, chopped

3 dried apricots, chopped

1 cup green beans, halved

handful fresh cilantro, chopped

handful fresh parsley, chopped

1. In a large pot, heat the olive oil over medium heat. Add onions and gently cook for 8 mins until softened.

2. Add the garlic, ginger, and spices, and cook for 1 min more.

3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

4. Add the red pepper, lemon slices, olives, chicken stock, dates, and apricots. Simmer with the lid on for about 40 mins until the chicken is cooked through.

5. Add green beans for the final 4 mins of cooking time.

6. Season to taste. Top with the chopped cilantro and parsley to serve.

https://www.bbcgoodfood.com/recipes/moroccan-chicken-stew

Braised Chicken with Artichokes and Olives

Yield: 4-6 servings

2 kg chicken pieces

8 cloves garlic, thinly sliced

1 cup white wine

1/4 cup olive oil, divided

1 tsp thyme leaves

1 tbsp tomato paste

1 tsp herbes de Provence

1 tbsp fennel seeds

2 cups chicken stock

6 plum tomatoes, halved

1 stalk celery, finely diced

1 onion, diced

1 small jar artichoke hearts, drained

1/2 cup pitted green olives

1. In a large bowl, combine chicken with add the garlic, wine, 2 tbsp oil, and thyme. Season with salt and pepper, and mix until completely coated. Cover and chill for at least a few hours, but preferably overnight.

2. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Scrape marinade off the chicken pieces back into the bowl. Fry the chicken in batches until the skin is golden and crisp. Remove the chicken from the pan and pour off the oil.

3. Place the pan back on the heat, and add the tomato paste, herbs, fennel seeds, chicken stock, tomatoes, and remaining marinade. Bring to a boil, then simmer gently for 20 mins.

4. Preheat oven to 325F.

5. Nestle the chicken pieces back into the dish. Scatter over the celery, onions, and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hour.

6. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

https://www.bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes

Olive Relish

Yield: 1 cup

1/2 cup pitted black olives

3/4 cup pitted green olives

zest and juice of 1 lemon

1 cup cilantro, roughly chopped

1 cup flat leaf parsley, roughly chopped

1/2 cup olive oil

1 shallot, roughly chopped

2 cloves garlic, minced

salt and pepper

1. Place all  ingredients into a food processor and pulse a few times to combine, keeping it chunky.

https://autoimmunewellness.com/turmeric-salmon-brochettes-with-a-chunky-tapenade-relish/

Orange, Olive, and Thyme Baked Chicken

Yield: 4 servings

4 chicken legs

3 tbsp olive oil

1/4 tsp garlic powder

1/2 tsp ground cinnamon

salt and pepper

1/2 cup black pitted Kalamata olives

4 sprigs thyme

1 orange, sliced into 1/4-inch rounds

1. Preheat oven to 400F. Line a roasting dish with parchment paper.

2. Arrange the chicken legs in prepared pan. Pour the olive oil over the top of the chicken pieces.

3. In a small bowl, mix the spices together. Sprinkle over the chicken.

4. Place the olives and thyme around the chicken. Place the pan into the oven.

5. After 30 minutes, remove pan from the oven. Tip it slightly so the hot juices run into the bottom corner and baste the chicken.

6. Arrange the orange slices around the chicken, making sure you are not covering the skin as this will stop it getting crispy.

7. Return pan to oven for another 20 minutes or so, until the skin is crispy and the flesh falling away the bone.

https://autoimmunewellness.com/spiced-baked-chicken-with-black-olives-orange-and-thyme/

Orange, Olive, and Oregano Chicken Skewers

Yield: 8 skewers

2 large chicken breasts, cubed into 1 ½-inch pieces

1/2 cup orange juice

zest of 1 orange

2 tbsp olive oil

2 tbsp oregano leaves, chopped

1 tsp minced garlic

salt and pepper

1/2 cup kalamata olives, pitted

2 cups zucchini, sliced

1. Soak skewers for 30 minutes.

2. In a medium bowl, whisk together orange juice, orange zest, olive oil, oregano, garlic, and salt and pepper. Add chicken and toss chicken to combine. Cover and refrigerate for one hour.

3. Prepare kabobs by alternating chicken, olives, and zucchini. Discard marinade.

4. Grill kabobs over medium heat (350F) for 4 to 5 minutes on each side, until cooked through and tender.

5. Let rest a few minutes and serve warm.


https://autoimmunewellness.com/grilled-chicken-kabobs-orange-olive-oregano/

Mediterranean Three Bean Quinoa Salad

Yield: 4 servings

Salad:

1 cup quinoa

2 cups water

1/2 lb green beans, cut into 2-inch pieces

1 can chickpeas, drained and rinsed

1 can white beans, drained and rinsed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cucumber, diced

1 cup grape tomatoes, halved

1 shallot, diced

1/3 cup kalamata olives, pitted and chopped

fresh basil, thinly sliced

optional: 1/4 cup feta cheese, crumbled

Dressing:

1/4 cup olive oil

1 tbsp balsamic vinegar

2 cloves garlic, minced

1/4 tsp dried basil

1/4 tsp dried oregano

salt and pepper

1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Transfer quinoa to a large bowl.

2. In the meantime, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
3. Prepare the dressing by whisking together all dressing ingredients in a small bowl. 

4. Add the green beans, chickpeas, white beans, peppers, cucumber, tomatoes, shallot, olives, basil, and feta cheese (if using) to the bowl with the quinoa.

5. Pour dressing over the salad and gently stir until salad is coated with dressing.


https://www.twopeasandtheirpod.com/mediterranean-three-bean-quinoa-salad/

Olive Tapenade

Yield: 1 cup

1 cup pitted olives
2 cloves garlic, minced
2 tbsp capers
2 tbsp parsley
3 sprigs thyme, leaves picked
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
salt and pepper

1. Place all ingredients into a food processor or blender. Pulse or blend mixture until it is well combined.

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Italian Pasta Salad

Yield: 4 servings

1 lb pasta (fusilli, macaroni)

1 cup cherry tomatoes, halved
1/2 cup celery, finely chopped
1/4 cup carrot, grated

1/2 cup roasted red peppers, julienned

1/2 cup artichoke hearts, chopped

1/4 cup sundried tomatoes, chopped

1/4 cup sliced black olives

1 shallot, finely diced

1/4 cup parsley, finely chopped
1 tbsp basil leaves, finely chopped

Dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1/2 tsp maple syrup

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried parsley
1/4 tsp salt

1/4 tsp black pepper

1. Cook noodles according to package instructions. Drain, and set aside.

2. Chop the vegetables and herbs and place in a large bowl. 

3. Add noodles to the vegetables and herbs.
4. Prepare dressing by adding all ingredients to a blender and blending on high until emulsified, or adding all ingredients to a mixing bowl and whisking vigorously until emulsified.
5. Just before serving, ddd dressing to the salad and toss to coat.


http://www.blissfulbasil.com/easy-vegan-italian-pasta-salad/
https://minimalistbaker.com/vegan-macaroni-salad/

Mediterranean Chicken

Yield: 4 servings

4 chicken thighs, bone-in
1 tsp dried oregano
1/2 tsp cayenne pepper
salt and pepper, to taste
2 tbsp olive oil
juice of 1/2 lemon
4 lemon slices
2 cloves garlic, sliced thinly
1/3 cup kalamata olives, pitted and sliced
3 tbsp parsley, chopped

1. Dredge chicken in oregano, cayenne, salt, and pepper.
2. Heat oil in a medium skill over medium heat. Place chicken in hot skillet and cook until lightly golden, about 3 minutes.
3. Turn chicken over, and add lemon juice, lemon slices, garlic, olives, and parsley. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through.

Mediterranean Turkey Burgers

Yield: 4 burgers

1⁄4 pound ground turkey

8 sundried tomatoes, chopped
8 olives, pitted and chopped

2 tbsp fresh basil, finely chopped
2 tbsp fresh parsley leaves, finely chopped

1 tbsp Dijon mustard

1 tsp red pepper flakes (optional)
salt and pepper

1. In a medium bowl, combine the all the ingredients and mix with your hands until incorporated.
2. Divide the mixture into four portions and form into rounded patties about 3⁄4-inch thick. Can use a ring-mold for perfectly round burgers.
3. Heat 1-2 tbsp of oil in a nonstick frying pan over medium heat. When the pan is hot, add the patties and cook until a browned crust forms, 3 to 4 minutes. Turn the patties over and cover the pan. Turn the heat to low and cook the burgers another 7 to 8 minutes or until the internal temperature reads 165F on a meat thermometer.