GREEN BEANS WITH GREEN OLIVE DRESSING - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

I love the variety and versatility of all vegetables, and these wonderful Green Beans with Green Olive Dressing are no exception.
The tart lemon and brininess of the green olives are a lovely surprise in this delightful dish.

GREEN BEANS WITH GREEN OLIVE DRESSING

2 cups pitted green olives
1/4 cup olive oil
1/4 cup fresh parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 1/2 pounds green beans, trimmed

In a food processor, combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and process until the mixture is almost a paste.
Season to taste with salt and freshly ground black pepper. Set aside for at least 30 minutes.
Meanwhile, steam green beans for 10 to 12 minutes, or until just tender. Toss green beans with about half of the olive mixture before serving. Serve extra alongside as desired.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ONION OLIVE DIP

We were the highest bidders for an "in home Chef experience" at a recent fundraiser, and Krutons Festivities and Botanicals of NWA were wonderful!! 

Initially I planned to set up in the wine cellar, but after talking to Jeff, I didnt want to miss out on any of the cooking action, so I set the table that was right beside the kitchen, so we were able to visit with our friends and the Chef and watch the "cooking show".
It was a fabulous and very fun experience, with an abundance of delicious food, and wines that I had asked a friend to pair with each course, but it was difficult for me to invite someone into my home and not prepare food to share. So I set out appetizers, including an Onion Olive Dip.

Table Set for the Dinner

The Salad Course

Shrimp Cocktail

Dinner - Scallops, Steak, Twice Baked Potato, Bacon Wrapped Green Beans and Homemade Rolls

Jeff flambeing our dessert

Bananas Foster Cheesecake

ONION OLIVE DIP

2 onions, chopped
3 tablespoons olive oil
1 teaspoon dried thyme
salt and pepper
1 tin anchovies
1/2 cup sliced kalamata olives
6.5 ounce container garlic and herb cheese (such as boursin)
squeeze of lemon
Pita chips and fresh vegetables to serve

Heat oven to 500F.
Toss onions, olive oil and thyme and season to taste with salt and pepper. Combine with anchovies, roast for 12 to 15 minutes.
Transfer to a food processor and process with olives and cheese until smooth. Adjust seasonings to taste, transfer to a bowl and garnish with fresh parsley.
Enjoy!

OREGANO OLIVE CHICKEN and CAPER ROSEMARY SALMON

Even though they are both pickled and Mediterranean, olives and capers are not part of the same family.
Fruit and flower bud are featured in these flavorful recipes, perfect for a quick weeknight dinner.

OLIVE OREGANO CHICKEN

4 chicken breasts
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine
1/2 cup chopped pimiento-stuffed olives
1/4 cup capers, drained
2 tablespoons fresh oregano, chopped
1 tablespoon fresh mint, chopped
1 tablespoon cider vinegar
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped

Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
Combine remaining ingredients, pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to pan. Reduce heat, cover and simmer 20 to 25 minutes or until chicken juices run clear.
Enjoy!

Recipe adapted from Readers Digest
www.rd.com/food/

CAPER ROSEMARY SALMON

6 tablespoons olive oil
1/4 cup fresh lemon juice
2 tablespoons drained capers
4 teaspoons liquid from capers in jar
4 teaspoons finely grated lemon peel
2 teaspoons finely minced fresh rosemary
1 teaspoon sea salt
large pinch of dried crushed red pepper
pinch of sugar
1 small onion, diced
6 salmon fillets

Whisk first nine ingredients in a large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add salmon and seal bag, let marinate for one hour, turning occasionally.
Prepare grill, remove salmon from bag. Grill until just cooked to the center, about 3 to 4 minutes per side.
Pour marinade into small saucepan, bring just to simmer.
Place one salmon fillet on each plate, spoon warm marinade over. Serve with a green salad.
Enjoy!

Recipe adapted from Bon Appetit, August 2008
www.bonappetit.com

OLIVE BALLS

Our family gathered for the final, post Thanksgiving Football game between Arkansas and LSU. I have learned over the years that it inevitably turns into an emotionally charged, quietly passionate few hours, with different family members supporting opposite teams. I'm not personally vested in what is on the screen, but tend to focus on the food while attempting to ignore the mounting hostilities in the room - the guacamole, queso, corn chips and bloody mary's we had this year were delicious, and I brought these Olive Balls as my quick contribution to the appetizers

OLIVE BALLS

1/4 pound sharp cheddar cheese, grated
1/4 cup butter, softened
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
stuffed green olives

Heat oven to 400F.
Blend cheese and butter together. Mix in flour, salt and cayenne pepper. Shape 2 teaspoons of dough around each olive. Place on a baking sheet. Bake for 12 to 15 minutes.
Enjoy!

WARM OLIVE SAUTE and WARM PIQUILLO CRAB DIP

We've not been the best of neighbors in the 11 years that we have lived in this house. Oh nothing awful like loud parties at all hours, hurling trash over the fence or having broken down cars on the front lawn, but we definitely haven't reached out as much as I think we should have.

We finally made a time to invite the wonderful people that surround us, both new and established, for an informal Happy Hour, and what a fabulous hour (or more) it was. 

It was fabulous even though my youngest sampled a "grape" - which was actually a very spicy olive from the warm olive saute - that not only burned his mouth and throat, but also his eyes which he had rubbed with his spice speckled fingers. It was fabulous even through my attempt to be a gracious hostess while rinsing eyes out with water and calming a wailing child, because at the end of it all, I simply remembered the warmth and joy of spending time with our neighbors.

WARM OLIVE SAUTE 

Saute peel from 1 lemon, 1 teaspoon minced garlic, 3/4 teaspoon fennel seeds, and 1/2 teaspoon crushed red pepper, in 1/3 cup of hot olive oil in a skillet, for 1 minute. 

Add 1 1/2 cups mixed olives, 10 peppadew peppers, 1 cored and sliced fennel bulb and 1/2 cup roasted, lightly salted almonds.

Cook, stirring occasionally, 5 to 7 minutes, or until fennel is crisp tender.

Enjoy!

Recipe adapted from Southern Living, December 2009

www.southernliving.com › Food › Recipes

WARM PIQUILLO CRAB DIP

1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon dijon mustard
2 teaspoons fresh lemon juice
1 cup manchego cheese, shredded
9 ounces of piquillo peppers, drained and cut into strips

Heat oven to 350F.
In a bowl, combine the crab, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the manchego cheese. Spread the crab mixture in a baking dish. Sprinkle with the remaining cheese, and top with the piquillos. Bake about 20 to 25 minutes, until cheese is melted and the dip is warmed through.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/monthly/september-2008