olives

Roasted Asparagus, Mediterranean Style

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Usually, mon mari is happy with whatever I create in the kitchen. There is the odd dish that is less than stellar, of course, but after all the years of cooking and eating together, our tastes mesh rather well. When our preferences are at odds we compromise. We compromise with asparagus. We both love it. … Continue reading…

Parsley and Olive Stuffed Pork Tenderloin

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Before getting our darling little puppies (that just turned 3) I had my herb garden along the front fence. It was destroyed in less than a month I moved it to the side of the house, outside of the fence, safe from romping dogs. Apparently, that side of the house has a bit of a … Continue reading…

Artichoke and Olive Frittatas

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 Mini Frittatas or egg cupcakes, if you prefer, are very versatile:  They can be eaten hot, warm or cold; with a fork or the fingers; seated at the table or wandering around a party.  They can be made ‘cupcake’ size, as the ones below are, or the smaller size which shall remain nameless. They are … Continue reading…

Shrimp, Scallops, Green Olives and Capers on Basmati

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This is a very boring title for a really good shrimp and scallop dish…. Unfortunately, fun creative names for recipes don’t ‘get found’. And it would be a shame if people didn’t find this. I could have called it ‘Sunset over the Mediterranean’. But I’m pretty sure Google wouldn’t have made the match. Butter and … Continue reading…

Lamb with Snow Peas and Feta; the update

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When one makes a leg of lamb, and one is only feeding two, there are lots of leftovers. First we had the risotto. Second we had this stir-fry with a Greek twist. Equally good. Lamb with Snow Peas and Feta Total time: 30 minutes  Ingredients: 10oz (300gr) leftover cooked lamb, cut into bite-size pieces 3 … Continue reading…

Pasta with Yellow Tomatoes and Red Peppers; spring

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I had such a fun time last summer…. chopping and freezing all the lovely green and yellow and orange and white tomatoes. I also froze lots of red Roma’s, which are all gone. Actually, everything is almost all gone. I put all the pretty colored tomatoes to good use over the winter.  I used the … Continue reading…

Lentils with Feta and Olives; planning an herb garden

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I love lentils. They don’t need soaking, cook in just 30 minutes, are full of all the good stuff we should eat and they’re delicious. So…. Why don’t I make them more often? I don’t make them in the summer because we eat from the potager. I don’t make them in the fall because we’re … Continue reading…