Tomato & Tuna Spaghetti

Water 

Salt to taste

8 oz. spaghetti

1 T. olive oil, plus 1 T. more if needed

4 cloves garlic, finely chopped

1 c. pureed or chopped canned tomatoes

1 can (5 oz.) tuna, undrained (in water or in oil) 

1/2 c. grated Romano cheese, divided

Pepper to taste

Additions:*

2 anchovy fillets, finely chopped

2 T. chopped olives

1/4 c. breadcrumbs

1 T. capers

Boil a large pot of salted water and cook the spaghetti per package directions.

Meanwhile, make the sauce. Place a pan over medium heat and add the olive oil. Saute garlic until it smells great, about 1 minute.

Add the pureed tomatoes to the pan and swirl them around. Warm sauce for 2 minutes before adding the tuna. If using tuna packed in water, add 1 T. olive oil. Break up the tuna and cook until heated through, about 3 minutes.

Add 1/4 c. of the Romano cheese. Taste and add salt and pepper as needed. Turn down the heat as low as possible and cover pan to keep sauce warm while spaghetti finishes cooking.

Drain spaghetti well, reserving a small amount of the cooking water. Add spaghetti to the tuna sauce in the pan and toss to mix. If sauce is too thick, add a little of the reserved cooking water.

Serve spaghetti topped with the remaining Romano cheese.

*For a more complex dish, add one or more of the Additions. If using breadcrumbs, use them as a topping with the Romano cheese. 

Serves 3 (or 2 if very hungry).

Adapted from Good and Cheap, p. 90.

Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Arugula & Cucumber Salad with Tuna

3 T. chopped fresh basil

1 T. white wine vinegar

1-1/2 t. lemon juice

1/2  t. salt

3 T. extra-virgin olive oil

3/4 c. thinly sliced celery

3/4 c. thinly sliced Persian or English cucumber

5 oz. baby arugula

8 pitted Castelvetrano olives, quartered

2 (6.7-oz.) packages no-salt-added tuna filets in water, drained

Whisk basil, vinegar, lemon juice, and salt together in a large bowl. Add oil and whisk to combine. Add celery, cucumber, arugula, and olives; toss to coat.

Divide salad among 4 bowls. Flake tuna on top of each bowl.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 25.  

  

Greek Chickpea Salad

1 15-oz. can chickpeas, rinsed and drained

2 c. diced Persian cucumber

1 green bell pepper, sliced

1-1/3 c. halved grape tomatoes

20 pitted Kalamata or Gaeta olives

1/2 c. sliced red onion (sliced lengthwise)

4 oz. fresh feta cheese, cut into 4 thick slices

Dressing:

Juice of 2 fresh lemons

2 T. extra-virgin olive oil

2 t. minced fresh oregano

1/4 t. kosher salt

Freshly ground black pepper

Divide chickpeas, cucumber, bell pepper, tomatoes, olives, and red onion evenly between 4 salad bowls or 4-cup containers. Top each with 1 slice feta.

In a small bowl, whisk together the lemon juices, olive oil, oregano, salt, and pepper to taste.

Serve dressing on the side with each salad.

Makes 4 servings. 

Adapted from Skinnytaste Meal Prep, p. 78.

Bulgur-Cauliflower Bowls with Olive Dressing

2 c. boiling water

1 c. bulgur

2 c. chopped or riced cauliflower

1/2 c. pitted Kalamata and/or green olives, coarsely chopped

3 T. lemon juice

3 T. olive oil

1 small clove garlic, minced

Black pepper

4 c. greens (bitter, mild, or mixed)

3 c. thinly sliced celery

1 15-oz. can Great Northern beans, rinsed and drained

1 c. (4 oz.) crumbled feta cheese

In a large heatproof bowl pour the boiling water over the bulgur. Cover and let stand 15 minutes.

Meanwhile, if using chopped cauliflower, process with 3-5 pulses in a food processor to finely chop.

For dressing, in a small bowl combine olives, lemon juice, oil, and garlic. Season to taste with pepper.

Drain bulgur; return to large bowl. Stir in cauliflower. Divide mixture into serving bowls. Top with greens, celery, beans, and feta, and serve with dressing.

Makes 4 servings.

Adapted from Weeknight Easy Favorites, p. 4. 

Cucumber-Olive-Dill Salad

1/4 c. red wine vinegar

2 T. fresh dill, chopped

1 T. canola oil

2 t. sugar

1 t. salt

3 medium English cucumbers, thinly sliced

1/2 c. red onion, thinly sliced

1/2 c. sliced and pitted Kalamata olives

In a large bowl combine vinegar, dill, oil, sugar, and salt. Stir in cucumbers, red onion, and olives. Cover and chill at least 2 hours before serving.

Makes 12 servings.

Adapted from Better Homes & Gardens magazine, May 2024, p. 98. 

Bow-Tie Pasta Toss

8 oz. uncooked bow tie pasta

3/4 t. salt, divided

1 c. grape tomatoes, cut in half

1 2.25-oz. can sliced black olives, drained

1 T. finely chopped sweet onion

3 T. olive oil

3 T. balsamic vinegar

1 small garlic clove, pressed

1 t. chopped fresh oregano

4 oz. crumbled feta cheese

More fresh oregano for garnish

Prepare pasta per package directions, adding 1/2 t. salt to the water. Drain well.

Place pasta in a large bowl. Stir in tomatoes, olives, and onion.

Whisk together olive oil, vinegar, garlic, oregano, and remaining 1/4 t. salt. Add to pasta mixture, tossing to coat. Let stand 10 minutes. Stir in feta and garnish with additional fresh oregano, if desired. 

Serves 2-3.

 Adapted from Southern Living Dinner in a Dish, p. 69.

Tuna, Chickpea & Cherry Tomato Salad

1 6-oz jar tuna in olive oil

1 15-oz. can chickpeas, drained and rinsed

1-1/2 c. cherry tomatoes, halved

6 oz. feta cheese, crumbled

1/2 c. green olives, pitted and chopped

1/2 t. kosher salt

1/4 t. freshly ground black pepper

3 T. fresh lemon juice

1 c. pita chips, broken into 1" pieces

1/4 c. chopped fresh parsley

5 oz. baby arugula

Drain tuna, reserving oil. Flake tuna into 3/4" pieces. Place in a large bowl and add chickpeas, tomatoes, feta, olives, salt, and pepper. Toss gently to combine.

Pour reserved oil from tuna through a fine-mesh strainer into a medium bowl. Whisk in lemon juice until bright yellow and emulsified, about 1 minute. Drizzle over tuna mixture; stir to combine. Gently stir in pita chips and parsley.

Serve over arugula.

Serves 4.

Adapted from Real Simple magazine, April 2023, p. 104.

Roasted Parsnips & Sweet Potatoes with Olive Dressing

2 lbs. parsnips, peeled, thin ends trimmed, halved or quartered lengthwise (depending on thickness)

5 T. extra virgin olive oil, divided

Kosher salt

2 lbs. sweet potatoes, peeled, ends trimmed, cut lengthwise into wedges

3 T. fresh lemon juice

1/2 small shallot, finely chopped

1 small clove garlic, finely chopped

1/2 c. pitted black, green, or kalamata olives (or a combination), roughly chopped

1/2 c. loosely packed fresh mint leaves, roughly chopped

1/2 c. fresh cilantro, roughly chopped

Heat oven to 375 degrees.

On a large rimmed baking sheet, toss parsnips with 1 T. olive oil and 1 t. salt. Arrange in a single layer and roast 10 min.

Meanwhile, on second baking sheet, toss sweet potatoes with 1 T. olive oil and 1 t. salt. Arrange in a single layer.

Toss parsnips, return to oven along with potatoes, and roast, stirring vegetables after 25 min. Roast until golden brown and tender, 40-50 min. total.

While vegetables roast, combine lemon juice, shallot, garlic, and remaining 3 T. olive oil in a small bowl. Stir in olives.

When ready to serve, transfer vegetables to a platter and spoon dressing on top. Sprinkle with mint and cilantro. Serve warm or at room temperature.

Serves 10.

Adapted from WomansDay.com, Nov. 2021. 

Updated Chicken Marbella

5 T. extra-virgin olive oil, divided

1/4 c. white wine vinegar

3 T. drained capers

1 T. chopped fresh oregano

1 T. honey

3/4 t. kosher salt, divided

8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed

3/4 t. black pepper, divided

16 medium garlic cloves, peeled

1 c. dry white wine

2 bay leaves

24 pitted Castelvetrano olives

1 c. dried pitted plums (prunes)

1 small orange or Meyer lemon, unpeeled, but into 1/2" slices

Whisk together 1/4 c. of the olive oil, vinegar, capers, oregano, honey, and 1/4 t. of the salt; set aside.

Heat remaining 1 T. oil in a skillet over medium-high heat. Sprinkle chicken with 1/2 t. of the pepper and remaining 1/2 t. salt. Working in batches if needed, add chicken to pan, meaty side down, and cook until well browned, 6-7 minutes. Remove chicken and set aside.

Add garlic to pan drippings and cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes. Pour mixture into a 6-qt. slow cooker.

Add olives, plums, chicken, vinegar mixture, and citrus to slow cooker. Cover and cook on LOW until chicken is tender, 6-7 hours. Discard bay leaves and sprinkle with remaining 1/4 t. pepper.

Serves 4-6.

Adapted from a Southern Living magazine recipe.

Ropa Vieja

2-1/2 lb. flank steak, trimmed and cut crosswise into 4" pieces

1-1/2 t. black pepper

1 T. plus 1 t. kosher salt, divided

1 T. extra-virgin olive oil 

2 medium red bell peppers, thinly sliced

1 medium sweet onion, thinly sliced

3 garlic cloves, smashed

1 28-oz. can crushed tomatoes

1 c. beef broth

1/2 c. halved pimiento-stuffed green olives, plus 1 T. brine from jar

Hot cooked long-grain white rice 

Chopped fresh cilantro

Lime wedges

Season beef with pepper and 1 T. salt. Heat olive oil in a large saucepan over medium-high heat. Cook beef, turning as needed, until browned, about 4 minutes per side.

Place beef in a 6-qt. slow cooker; add bell peppers, onion, garlic, tomatoes, and broth. Cover and cook on HIGH until beef is tender, about 4 hours (or on LOW, about 8 hours).

Remove beef pieces and place on cutting board. Using 2 forks, shred beef and return to slow cooker. Stir in olives, brine, and remaining 1 t. salt. Serve shredded beef over rice, sprinkled with cilantro, with lime wedges on the side.

Serves 12.

Adapted from a Southern Living magazine recipe.

"Little Green Dress" Sauce for Everything

2 medium shallots

2 garlic cloves

3 T. red wine vinegar

2/3 c. Castelvetrano olives, pitted

1-1/2 T. capers, rinsed 

2 oil-packed anchovy filets (optional)

1 bunch fresh flat-leaf parsley (about 1 c. packed) 

2 1/2-oz. packages fresh mint (about 1/2 c. packed)

1/2 c. good-quality extra-virgin olive oil

Grated zest of one lemon

1/4 c. fresh lemon juice

1 t. hot sauce

1/2 t. kosher salt

In a small food processor, mince the shallots and garlic, then stir them together in a small bowl with the red wine vinegar. Set mixture aside for about 20 minutes, to allow it to pickle.

Meanwhile, mince the olives, capers, and anchovies in the food processor. Transfer to a medium bowl.

Pick the leaves and small stems from the parsley and the leaves from the mint; mince in the food processor. Add to olive mixture.

Add the pickled shallot mixture, olive oil, lemon zest, lemon juice, hot sauce, and salt to the olive mixture. Stir it all together and let sit for a minimum of 30 minutes before serving. 

Serving ideas: Serve over eggs at breakfast. Use as a topping for avocado toast. Stir into mashed avocado and serve with tortilla chips or crudites. Good with anything!

Sauce can be kept refrigerated in a sealed container up to 1 month. Make sure all the green is submerged in olive oil to prevent browning. Do not freeze. 

Makes 2 cups.

Adapted from Vivian Howard recipe, Better Homes & Gardens magazine, May 2021, p. 94.

Lemony Olive Pasta

1/4 c. panko

1 T. grated lemon zest

1/4 c. fresh lemon juice, divided

1 scallion, finely chopped

1 c. flat-leaf parsley

3/4 c. pitted Castelvetrano olives

2 cloves garlic

1/2 c. cilantro

2 T. capers, drained

1/4 c. grated Parmesan, plus more for serving

3 T. olive oil

Kosher salt

12 oz. thin spaghetti

Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, 4-6 minutes. Remove from heat; toss with lemon zest and scallion.

In a food processor, pulse parsley, olives, garlic, cilantro, and capers until finely chopped. Add Parmesan and pulse to combine. Add oil and 2 T. lemon juice; pulse to combine.  

Add 1 T. salt to the boiling water; cook pasta per package directions. Reserve 1 c. pasta cooking water. Drain the rest of the water, then return pasta to cooking pot. Toss with remaining lemon juice. Toss pasta with olive sauce and 1/2 c. cooking water, adding more water if pasta seems dry. Serve topped with the lemony panko. 

Serves 4.

Adapted from Women's Health magazine, March 2021, p. 74.

Lemon Chicken with a Greek Accent

1 lemon
1/3 c. pitted Kalamata olives
3 boneless, skinless chicken breasts
1/2 c. garlic cloves
5-6 sprigs fresh thyme
1/2 c. extra-virgin olive oil
1/2 t. Greek seasoning
Aluminum foil

If making sandwiches:
4 sandwich buns (optional)
8 oz. hummus
1/4 c. feta cheese crumbles

Preheat oven to 375 degrees. Cut lemon into very thin slices. Slice olives.

Place chicken in a 2-qt. baking dish; add garlic cloves and thyme sprigs around chicken. Pour oil over chicken. Sprinkle with Greek seasoning. Arrange lemon slices on top of chicken and cover with foil. Bake 30-40 minutes. Let stand 5 minutes before slicing.

To make sandwiches: Split buns and spread hummus on bottom halves. Slice chicken and arrange over hummus. Place olives and roasted garlic cloves on top of chicken. Top with feta crumbles.

Note: Cooked lemon slices will be very tender. They can be served with the chicken or on the sandwiches.

Serves 4.

Adapted from Publix "Aprons" recipe.

Tuna and White Bean Pasta Salad

1 lb. uncooked penne

1/2 c. olive oil, plus more for serving

1/4 c. mayonnaise

1/4 c. white wine vinegar

1/4 t. Worcestershire sauce

1 15-oz. can low-sodium cannelini beans, drained and rinsed, divided

1-1/2 t. kosher salt, divided, plus more for water

1 c. thinly sliced celery 

1 c. chopped celery leaves, plus more for garnish

1 c. roughly chopped pitted Castelvetrano olives

1 T. finely chopped fresh sage

1/2 t. freshly ground black pepper plus more for serving

1 7-oz. jar tuna fillets in olive oil, drained

Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, 8-10 minutes. Drain; transfer to a large bowl.

While pasta cooks, place oil, mayonnaise, vinegar, Worcestershire sauce, about half of the beans, and 3/4 t. salt in a blender. Process until smooth, about 10 seconds.

Stir three-quarters of the mayonnaise dressing (about 1 cup) into the hot pasta in the bowl. Let pasta mixture cool, tossing occasionally, to room temperature, about 30 minutes.

Add remaining dressing to pasta mixture. Stir in sliced celery, olives, sage, pepper, remaining beans, and remaining 3/4 t. salt. Fold in celery leaves and tuna, without breaking up tuna too much. Transfer to a platter. Drizzle with olive oil and garnish with celery leaves and additional pepper.

Serves 8.

Adapted from Real Simple magazine, July 2020, p. 92. 

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Mediterranean Salad on Mini Naan

3 T. balsamic vinegar
3 T. olive oil
1 T. honey
1/2 t. salt
4 c. baby arugula
1 15-oz. can chickpeas, rinsed and drained
1 8-ox. package bite-sized fresh mozzarella balls
1/2 c. pitted Kalamata olives
1/2 c. torn fresh basil leaves
4 miniature naan or flatbreads

For dressing, mix together vinegar, olive oil, honey, and salt. 

In a large bowl combine argula, garbanzo beans, cheese, olives, and basil. Drizzle with dressing and toss to coat. (Salad can be made 24 hours ahead.)

To serve, heat naan according to package directions in microwave or skillet. Serve arugula mixture over naan.

Makes 4 servings.

Adapted from Fast & Fresh, p. 44. 

Salty-Sweet Spread

Equal amounts: dried figs and pitted Kalamata olives
Pita bread triangles

Puree figs and olives together. Serve as a spread with pita bread triangles (toasted if you like).

Chef Tom Douglas, Entertaining, Daytona Beach News-Journal, Dec. 24, 2017

Romaine with Creamy Olive Dressing

3/4 c. mayonnaise
1 T. liquid from a jar of pimiento-stuffed green olives
1 T. fresh lemon juice
1/2 t. black pepper
1/3 c. chopped pimiento-stuffed green olives
2 T. chopped fresh flat-leaf parsley
4 heads baby romaine lettuce, halved vertically
Extra parsley leaves, for garnish

Whisk together mayonnaise, olive liquid, lemon juice, and pepper until combined. Stir in chopped olives and parsley. (Can make the day before and refrigerate until needed.)

Place romaine on a serving platter and drizzle with dressing. Top with parsley leaves. 

Serves 8.

Adapted from Southern Living magazine, Dec. 2017, p. 183.

Pasta with Cauliflower in Spicy Tomato Sauce

1 head cauliflower, broken into florets
2 T. extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
4 anchovy fillets (optional)
1 t. crushed red pepper flakes
1 28-oz. can diced tomatoes with juice
1 c. pitted Kalamata olives
1 T. capers
Salt and freshly ground black pepper
1 lb. rotini or other short pasta
Freshly ground Parmesan, for serving

Bring a large pot of salted water to a boil. Add the cauliflower and boil until just barely tender, about 3 minutes. Remove from the water and set aside. Return the water to a boil for the pasta.

Heat the oil in a large saucepan over medium heat. Gently saute the onion, garlic, anchovy fillets, if using, and crushed red pepper flakes in the oil until the onion is tender, about 4 minutes, stirring constantly. Add the tomatoes, olives, capers, and cauliflower. Taste, then season with salt and pepper (the anchovies and olives probably contribute all the salt you need). Simmer for about 15 minutes while you cook the pasta.

Cook the pasta in the boiling water until al dente. Drain well.

Serve the pasta with the sauce spooned over the top. Pass the Parmesan at the table.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 377.