Green Olives

Serves 4 1/4 cup olive oil 1 onion, chopped 2 cloves garlic, chopped Salt and pepper, to taste 6 plum tomatoes, chopped 1 cup pitted green olives 1 3/4 pounds fresh tuna, cut into 4 pieces 8 leaves...

Game day calls for straightforward, satisfying, elemental foods, and sandwiches fill the bill. A totem among crowd-pleasing sandwiches is the muffuletta, a New Orleans specialty packed with Italian-style cold cuts and a bold, juicy olive "salad" that sharpens the flavors. The Cubano (a warm sandwich made with roast pork, ham, and Swiss) also adapts well to super-sizing, as does the Chilean chacarero, with chicken, Muenster, avocado, green beans, and, if you like it spicy, a fiery fresh green chili sauce.

Serves 4 with leftovers 6 skinless, boneless chicken breasts (7 to 8 ounces each) 1 teaspoon grated orange rind Juice of 2 oranges 1 small clove garlic, finely chopped 4 tablespoons chopped fresh parsley 4 tablespoons olive oil, and more if needed ...

Serves 4 1  English cucumber, peeled, seeded, and thinly sliced  1/2  cup plain Greek-style yogurt  1/2  bunch scallions, thinly sliced  1  clove garlic, finely chopped   Grated rind and juice of 1 lemon   Salt, to taste  1  tablespoon canola oil  1/2  red onion, thinly sliced  2  cups fava bean stew  4  whole-wheat pita rounds, cut in half  1  romaine lettuce heart,...

Serves 4 with leftovers Serve this old-fashioned Italian-American dish with rice. 1 tablespoon canola oil 1 large onion, sliced 2 bell peppers, cored and sliced 3 cloves garlic, chopped Salt and black pepper, to taste 1 teaspoon dried oregano ...

Serves 4 1  English cucumber, peeled, seeded, and thinly sliced  1/2  cup plain Greek-style yogurt  1/2  bunch scallions, thinly sliced  1  clove garlic, finely chopped   Grated rind and juice of 1 lemon   Salt, to taste  1  tablespoon canola oil  1/2  red onion, thinly sliced  2  cups fava bean stew  4  whole-wheat pita rounds, cut in half  1  romaine lettuce heart,...

Serves 4 In our house, this is clean-the-fridge summer salad. It begins with canned cannellini beans and some fresh herbs - thyme, basil, or parsley. Add a generous splash of good vinegar and olive oil and set the beans aside for an hour or refrigerate them for half a day. Then add cherry or regular tomatoes, a handful of olives, leftover roast or grilled chicken, or pieces of steak or fish. Toss with lightly cooked green beans, scallions or onion, and steamed zucchini or yellow squash or cucumber.

4 eggs 1 cup pitted marinated green olives 8 cups dried cannellini, yellow-eyed, or other small white beans 8 leeks, trimmed of greens, cut into 2-inch lengths, and well rinsed 1 bunch fresh kale or chard 6 cloves garlic 7 sprigs fresh rosemary 1 lemon Salt and black pepper 1 cup olive oil 4 thick slices rustic bread 1 teaspoon crushed red pepper

Serves 4 with leftovers 2   tablespoons olive oil   1   large onion, chopped   2   cloves garlic, finely chopped   1   piece (1 inch) fresh ginger, sliced   2   tablespoons ras el hanout   ¼   cup white wine vinegar     Grated rind and juice of 2 lemons   ¼   cup honey   ½   cup whole, pitted green olives   6   carrots, cut into 1-inch pieces   6   bone-in chicken thighs (about 2 pounds total)

(For tagine, lentil-chickpea soup) 6 bone-in chicken thighs (about 2 pounds total) ¼ cup plain yogurt 2 large onions 3 scallions 8 carrots 2 stalks celery 1 jalapeno pepper 2 cloves garlic 1 piece (1 inch) fresh ginger 4 lemons ½ bunch fresh cilantro ½ cup whole, pitted green olives ¼ cup honey Salt and pepper 4 tablespoons olive oil ¼ cup white wine vinegar 7 cups chicken stock ¾ cup green lentils 1 can (15 ounces)

Serves 4 with leftovers 2   tablespoons olive oil   1   large onion, chopped   2   cloves garlic, finely chopped   1   piece (1 inch) fresh ginger, sliced   2   tablespoons ras el hanout   ¼   cup white wine vinegar     Grated rind and juice of 2 lemons   ¼   cup honey   ½   cup whole, pitted green olives   6   carrots, cut into 1-inch pieces   6   bone-in chicken thighs (about 2...

Serves 4 1 can (15 ounces) chickpeas, drained 2 medium roasted red peppers, cut into slices 2 jalapeno or other small hot chili peppers, cored, seeded, and chopped 1 cup pitted black or green olives ½ lemon, thinly sliced Handful fresh thyme sprigs, leaves chopped ¼ cup chopped fresh parsley 2 tablespoons...

When you hear the words “Mexican food,” it’s unlikely that fish pops to mind. With nearly 6,000 miles of coastline, though, Mexico is in fact home to delicious fish recipes. Hailing from the coastal state of Veracruz, Pescado a la Veracruzana is, arguably, the country’s iconic fish dish. Traditionally prepared with whole or filleted red snapper, the chunky sauce of tomatoes, olives, capers, pickled chilies, and herbs also works beautifully with almost any thick meaty white fish, such as halibut, pollock, hake, or cod. Some cooks, including me, add cinnamon and cloves for warm, spicy nuance.

Residents of Tuscany, known for their humble bean cuisine, are sometimes snobbily referred to as mangiafagioli (bean eaters) by other Italians. Tuscans make wonderfully simple beans — basically, baked beans Italian-style. Traditionally, the beans were mixed with olive oil, herbs, and garlic, and stuffed into an earthenware flask to cook overnight in fireplace ashes. The dish is not so different from the beans made in old New England lumber camps: combined with salt pork and molasses, packed into an iron pot, and lowered into a hole filled with hot embers, where they cooked all day. ...

Serves 4 with leftovers Allow time to soak the beans overnight and then 3 1/2 hours for the beans to cook. Roast the leeks beside the beans. 8 cups dried cannellini, yellow-eyed, or other small white beans, soaked overnight in water to cover 4 cloves garlic, crushed 5 sprigs fresh rosemary 1/2 cup olive oil 2 teaspoons salt 1 teaspoon black pepper 6 ...